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} | 7057030be111e4c315b3d5d4c08f81cda655f0b0afbb64c8b023e4a0c3488c2c | Sticky toffee apple pudding with calvados caramel sauce recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_toffee_apple_82973_16x9.jpg James Martin’s wickedly indulgent sticky toffee pudding is flavoured with apple and topped with a boozy caramel sauce. 140g/5oz butter, softened at room temperature, plus extra for greasing300g/10½oz Bramley apples, peeled, cored and chopped50ml/2floz water 75g/3oz caster sugar2 tbsp calvados175g/6oz light soft brown sugar, plus extra for sprinkling3 tbsp golden syrup2 free-range eggs1 tsp vanilla extract200g/7oz self-raising flour, plus 2 tbsp for dusting1 tsp bicarbonate of soda1 Cox's Orange Pippin apple, cored and finely sliced 140g/5oz butter, softened at room temperature, plus extra for greasing 300g/10½oz Bramley apples, peeled, cored and chopped 50ml/2floz water 75g/3oz caster sugar 2 tbsp calvados 175g/6oz light soft brown sugar, plus extra for sprinkling 3 tbsp golden syrup 2 free-range eggs 1 tsp vanilla extract 200g/7oz self-raising flour, plus 2 tbsp for dusting 1 tsp bicarbonate of soda 1 Cox's Orange Pippin apple, cored and finely sliced 110g/4oz dark soft brown sugar110g/4oz butter500g/1lb 2oz vanilla ice cream2 tbsp calvados175ml/6floz double cream 110g/4oz dark soft brown sugar 110g/4oz butter 500g/1lb 2oz vanilla ice cream 2 tbsp calvados 175ml/6floz double cream Method Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in spring-form tin.Melt 25g/1oz of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy.Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined.Beat 90g/3oz of the butter and the soft brown sugar in a large mixing bowl until light and fluffy.Add the golden syrup, eggs and vanilla extract and mix until well combined.Fold the self-raising flour into the cake mixture.Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture.Bake for about 40-45 minutes in total. While the cake is baking, melt the remaining 25g/1oz of butter in a saucepan. After the cake has been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake and return to the oven. Once the cake is cooled, allow to cool slightly before turning out. For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly.To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in spring-form tin. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in spring-form tin. Melt 25g/1oz of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy. Melt 25g/1oz of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy. Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined. Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined. Beat 90g/3oz of the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Beat 90g/3oz of the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Add the golden syrup, eggs and vanilla extract and mix until well combined. Add the golden syrup, eggs and vanilla extract and mix until well combined. Fold the self-raising flour into the cake mixture. Fold the self-raising flour into the cake mixture. Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture. Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture. Bake for about 40-45 minutes in total. While the cake is baking, melt the remaining 25g/1oz of butter in a saucepan. After the cake has been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake and return to the oven. Once the cake is cooled, allow to cool slightly before turning out. Bake for about 40-45 minutes in total. While the cake is baking, melt the remaining 25g/1oz of butter in a saucepan. After the cake has been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake and return to the oven. Once the cake is cooled, allow to cool slightly before turning out. For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly. For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly. To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce. To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce. | {
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"title": "Sticky toffee apple pudding with calvados caramel sauce recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_toffee_apple_82973_16x9.jpg James Martin’s wickedly indulgent sticky toffee pudding is flavoured with apple and topped with a boozy caramel sauce. 140g/5oz butter, softened at room temperature, plus extra for greasing300g/10½oz Bramley apples, peeled, cored and chopped50ml/2floz water 75g/3oz caster sugar2 tbsp calvados175g/6oz light soft brown sugar, plus extra for sprinkling3 tbsp golden syrup2 free-range eggs1 tsp vanilla extract200g/7oz self-raising flour, plus 2 tbsp for dusting1 tsp bicarbonate of soda1 Cox's Orange Pippin apple, cored and finely sliced 140g/5oz butter, softened at room temperature, plus extra for greasing 300g/10½oz Bramley apples, peeled, cored and chopped 50ml/2floz water 75g/3oz caster sugar 2 tbsp calvados 175g/6oz light soft brown sugar, plus extra for sprinkling 3 tbsp golden syrup 2 free-range eggs 1 tsp vanilla extract 200g/7oz self-raising flour, plus 2 tbsp for dusting 1 tsp bicarbonate of soda 1 Cox's Orange Pippin apple, cored and finely sliced 110g/4oz dark soft brown sugar110g/4oz butter500g/1lb 2oz vanilla ice cream2 tbsp calvados175ml/6floz double cream 110g/4oz dark soft brown sugar 110g/4oz butter 500g/1lb 2oz vanilla ice cream 2 tbsp calvados 175ml/6floz double cream Method Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in spring-form tin.Melt 25g/1oz of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy.Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined.Beat 90g/3oz of the butter and the soft brown sugar in a large mixing bowl until light and fluffy.Add the golden syrup, eggs and vanilla extract and mix until well combined.Fold the self-raising flour into the cake mixture.Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture.Bake for about 40-45 minutes in total. While the cake is baking, melt the remaining 25g/1oz of butter in a saucepan. After the cake has been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake and return to the oven. Once the cake is cooled, allow to cool slightly before turning out. For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly.To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in spring-form tin. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 23cm/9in spring-form tin. Melt 25g/1oz of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy. Melt 25g/1oz of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy. Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined. Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined. Beat 90g/3oz of the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Beat 90g/3oz of the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Add the golden syrup, eggs and vanilla extract and mix until well combined. Add the golden syrup, eggs and vanilla extract and mix until well combined. Fold the self-raising flour into the cake mixture. Fold the self-raising flour into the cake mixture. Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture. Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture. Bake for about 40-45 minutes in total. While the cake is baking, melt the remaining 25g/1oz of butter in a saucepan. After the cake has been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake and return to the oven. Once the cake is cooled, allow to cool slightly before turning out. Bake for about 40-45 minutes in total. While the cake is baking, melt the remaining 25g/1oz of butter in a saucepan. After the cake has been in the oven for 30 minutes, arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake and return to the oven. Once the cake is cooled, allow to cool slightly before turning out. For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly. For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly. To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce. To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce."
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} | 42de0089583a33949b4c08fcfaafb596d62bdda73173c01ad559bbc604a6a22e | Chocolate marshmallow fudge recipe
An average of 4.4 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_marshmallow_14263_16x9.jpg Make this recipe for delicious, creamy fudge with very little fuss (and no sugar thermometers). vegetable oil, for greasing70g/2½oz butter300g/10½oz soft light brown sugar125g/4½oz evaporated milk225g/8oz marshmallows300g/10½oz milk chocolate, chopped75g/3oz dark chocolate (at least 60% cocoa solids), chopped vegetable oil, for greasing 70g/2½oz butter 300g/10½oz soft light brown sugar 125g/4½oz evaporated milk 225g/8oz marshmallows 300g/10½oz milk chocolate, chopped 75g/3oz dark chocolate (at least 60% cocoa solids), chopped Method Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper.Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares. | {
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"title": "Chocolate marshmallow fudge recipe",
"content": "An average of 4.4 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_marshmallow_14263_16x9.jpg Make this recipe for delicious, creamy fudge with very little fuss (and no sugar thermometers). vegetable oil, for greasing70g/2½oz butter300g/10½oz soft light brown sugar125g/4½oz evaporated milk225g/8oz marshmallows300g/10½oz milk chocolate, chopped75g/3oz dark chocolate (at least 60% cocoa solids), chopped vegetable oil, for greasing 70g/2½oz butter 300g/10½oz soft light brown sugar 125g/4½oz evaporated milk 225g/8oz marshmallows 300g/10½oz milk chocolate, chopped 75g/3oz dark chocolate (at least 60% cocoa solids), chopped Method Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper.Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Take the pan off the heat and add the chopped chocolate. Leave for one minute, then stir the mixture together until everything is melted. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares."
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} | 8c1ce0cec9d0036a63bcdf3a3b040034aacbae9522ee3fe74b0d1985f5eed38f | Creamy mushroom pasta with pancetta recipe
An average of 5.0 out of 5 stars from 9 ratings This creamy mushroom pasta is a perfect quick-fix solution for a weekday dinner and is one of the easiest pasta sauce recipes I know. Serve with a peppery rocket salad. 400g/14oz pappardelle100-200g/3½-7oz cubed pancetta175g/6oz chestnut mushrooms, finely sliced225ml/8fl oz double cream75g/3oz parmesan cheese, gratedfreshly ground black pepper 400g/14oz pappardelle 100-200g/3½-7oz cubed pancetta 175g/6oz chestnut mushrooms, finely sliced 225ml/8fl oz double cream 75g/3oz parmesan cheese, grated freshly ground black pepper Method Cook the pappardelle according to the packet instructions.Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well.Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta). Cook the pappardelle according to the packet instructions. Cook the pappardelle according to the packet instructions. Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well. Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well. Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta). Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta). | {
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"type": "HowTo",
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"title": "Creamy mushroom pasta with pancetta recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings This creamy mushroom pasta is a perfect quick-fix solution for a weekday dinner and is one of the easiest pasta sauce recipes I know. Serve with a peppery rocket salad. 400g/14oz pappardelle100-200g/3½-7oz cubed pancetta175g/6oz chestnut mushrooms, finely sliced225ml/8fl oz double cream75g/3oz parmesan cheese, gratedfreshly ground black pepper 400g/14oz pappardelle 100-200g/3½-7oz cubed pancetta 175g/6oz chestnut mushrooms, finely sliced 225ml/8fl oz double cream 75g/3oz parmesan cheese, grated freshly ground black pepper Method Cook the pappardelle according to the packet instructions.Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well.Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta). Cook the pappardelle according to the packet instructions. Cook the pappardelle according to the packet instructions. Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well. Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well. Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta). Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta)."
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} | 61dfa5f3c70e65110dfa05e6ae71dc6d6f5fdfc328e76ef3ec5fab13e119719e | Peanut butter cookies recipe
An average of 3.1 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crunchypeanutbutterc_87012_16x9.jpg Paul Rankin's easy recipe for peanut butter cookies takes only 15 minutes to make. You could whip up a batch after school and eat them warm. 8 tbsp plain flour2 tbsp caster sugar2 tbsp crunchy peanut butter1 free-range egg yolk50g/1¾oz butter, softenedicing sugar, for dusting 8 tbsp plain flour 2 tbsp caster sugar 2 tbsp crunchy peanut butter 1 free-range egg yolk 50g/1¾oz butter, softened icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place in the oven and bake for ten minutes, or until just turning golden-brown. Transfer the cookies to a wire rack and allow to cool for ten minutes. To serve, place on a serving plate and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place in the oven and bake for ten minutes, or until just turning golden-brown. Place in the oven and bake for ten minutes, or until just turning golden-brown. Transfer the cookies to a wire rack and allow to cool for ten minutes. Transfer the cookies to a wire rack and allow to cool for ten minutes. To serve, place on a serving plate and dust with icing sugar. To serve, place on a serving plate and dust with icing sugar. | {
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"title": "Peanut butter cookies recipe",
"content": "An average of 3.1 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crunchypeanutbutterc_87012_16x9.jpg Paul Rankin's easy recipe for peanut butter cookies takes only 15 minutes to make. You could whip up a batch after school and eat them warm. 8 tbsp plain flour2 tbsp caster sugar2 tbsp crunchy peanut butter1 free-range egg yolk50g/1¾oz butter, softenedicing sugar, for dusting 8 tbsp plain flour 2 tbsp caster sugar 2 tbsp crunchy peanut butter 1 free-range egg yolk 50g/1¾oz butter, softened icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place in the oven and bake for ten minutes, or until just turning golden-brown. Transfer the cookies to a wire rack and allow to cool for ten minutes. To serve, place on a serving plate and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly. Place in the oven and bake for ten minutes, or until just turning golden-brown. Place in the oven and bake for ten minutes, or until just turning golden-brown. Transfer the cookies to a wire rack and allow to cool for ten minutes. Transfer the cookies to a wire rack and allow to cool for ten minutes. To serve, place on a serving plate and dust with icing sugar. To serve, place on a serving plate and dust with icing sugar."
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} | ee4a3063ab28847b8843223992f588bc99d7166c301821ad8197cd3f9a45f1eb | Vegan chocolate cake recipe
An average of 4.3 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_peanut_choc_cake_64828_16x9.jpg This nutty vegan chocolate cake is rich, moist and delicious. The peanut butter and maple syrup chocolate frosting can be used on other cakes (or just eaten from the bowl). For this recipe you will need 2 x 20cm/8in cake tins. Each serving provides 553 kcal, 12g protein, 56g carbohydrate (of which 37g sugars), 30g fat (of which 7g saturates), 4g fibre and 0.7g salt. 200g/7oz plain flour200g/7oz caster sugar40g/1½oz cocoa powder2 tsp baking powder½ tsp bicarbonate of sodapinch of salt 200ml/7fl oz almond milk2 tsp cider vinegar100ml/3½fl oz sunflower oil1 tsp vanilla extract100g/3½oz smooth peanut butter 200g/7oz plain flour 200g/7oz caster sugar 40g/1½oz cocoa powder 2 tsp baking powder ½ tsp bicarbonate of soda pinch of salt 200ml/7fl oz almond milk 2 tsp cider vinegar 100ml/3½fl oz sunflower oil 1 tsp vanilla extract 100g/3½oz smooth peanut butter 150g/5½oz smooth peanut butter40g/1½oz cocoa powder6 tbsp maple syrup6 tbsp almond milk50g/1¾oz dairy-free margarine50g/1¾oz icing sugar 150g/5½oz smooth peanut butter 40g/1½oz cocoa powder 6 tbsp maple syrup 6 tbsp almond milk 50g/1¾oz dairy-free margarine 50g/1¾oz icing sugar 50g/1¾oz salted peanuts, roughly chopped50g/1¾oz vegan dark chocolate 50g/1¾oz salted peanuts, roughly chopped 50g/1¾oz vegan dark chocolate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper.Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Measure the almond milk into a jug, add the cider vinegar and mix to combine – the milk will thicken. Add the oil and vanilla extract.Make a well in the middle of the dry ingredients, pour in the oil and milk mixture, add the peanut butter and whisk to combine. Continue mixing until smooth. Divide the cake mixture evenly between the prepared tins and level with the back of a spoon. Bake for 25–30 minutes, or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean.Leave the cakes to cool in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold.Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth. Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top, spreading it smoothly with a palette knife.Scatter with roughly chopped peanuts and dark chocolate shavings to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper. Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Measure the almond milk into a jug, add the cider vinegar and mix to combine – the milk will thicken. Add the oil and vanilla extract. Measure the almond milk into a jug, add the cider vinegar and mix to combine – the milk will thicken. Add the oil and vanilla extract. Make a well in the middle of the dry ingredients, pour in the oil and milk mixture, add the peanut butter and whisk to combine. Continue mixing until smooth. Make a well in the middle of the dry ingredients, pour in the oil and milk mixture, add the peanut butter and whisk to combine. Continue mixing until smooth. Divide the cake mixture evenly between the prepared tins and level with the back of a spoon. Divide the cake mixture evenly between the prepared tins and level with the back of a spoon. Bake for 25–30 minutes, or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean. Bake for 25–30 minutes, or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold. Leave the cakes to cool in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold. Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth. Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth. Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top, spreading it smoothly with a palette knife. Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top, spreading it smoothly with a palette knife. Scatter with roughly chopped peanuts and dark chocolate shavings to serve. Scatter with roughly chopped peanuts and dark chocolate shavings to serve. Recipe tips For best results, choose a dairy-free spread that has a high fat and low water content. | {
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"content": "An average of 4.3 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_peanut_choc_cake_64828_16x9.jpg This nutty vegan chocolate cake is rich, moist and delicious. The peanut butter and maple syrup chocolate frosting can be used on other cakes (or just eaten from the bowl). For this recipe you will need 2 x 20cm/8in cake tins. Each serving provides 553 kcal, 12g protein, 56g carbohydrate (of which 37g sugars), 30g fat (of which 7g saturates), 4g fibre and 0.7g salt. 200g/7oz plain flour200g/7oz caster sugar40g/1½oz cocoa powder2 tsp baking powder½ tsp bicarbonate of sodapinch of salt 200ml/7fl oz almond milk2 tsp cider vinegar100ml/3½fl oz sunflower oil1 tsp vanilla extract100g/3½oz smooth peanut butter 200g/7oz plain flour 200g/7oz caster sugar 40g/1½oz cocoa powder 2 tsp baking powder ½ tsp bicarbonate of soda pinch of salt 200ml/7fl oz almond milk 2 tsp cider vinegar 100ml/3½fl oz sunflower oil 1 tsp vanilla extract 100g/3½oz smooth peanut butter 150g/5½oz smooth peanut butter40g/1½oz cocoa powder6 tbsp maple syrup6 tbsp almond milk50g/1¾oz dairy-free margarine50g/1¾oz icing sugar 150g/5½oz smooth peanut butter 40g/1½oz cocoa powder 6 tbsp maple syrup 6 tbsp almond milk 50g/1¾oz dairy-free margarine 50g/1¾oz icing sugar 50g/1¾oz salted peanuts, roughly chopped50g/1¾oz vegan dark chocolate 50g/1¾oz salted peanuts, roughly chopped 50g/1¾oz vegan dark chocolate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper.Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Measure the almond milk into a jug, add the cider vinegar and mix to combine – the milk will thicken. Add the oil and vanilla extract.Make a well in the middle of the dry ingredients, pour in the oil and milk mixture, add the peanut butter and whisk to combine. Continue mixing until smooth. Divide the cake mixture evenly between the prepared tins and level with the back of a spoon. Bake for 25–30 minutes, or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean.Leave the cakes to cool in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold.Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth. Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top, spreading it smoothly with a palette knife.Scatter with roughly chopped peanuts and dark chocolate shavings to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of each cake tin with a circle of baking paper. Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Sift the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl. Measure the almond milk into a jug, add the cider vinegar and mix to combine – the milk will thicken. Add the oil and vanilla extract. Measure the almond milk into a jug, add the cider vinegar and mix to combine – the milk will thicken. Add the oil and vanilla extract. Make a well in the middle of the dry ingredients, pour in the oil and milk mixture, add the peanut butter and whisk to combine. Continue mixing until smooth. Make a well in the middle of the dry ingredients, pour in the oil and milk mixture, add the peanut butter and whisk to combine. Continue mixing until smooth. Divide the cake mixture evenly between the prepared tins and level with the back of a spoon. Divide the cake mixture evenly between the prepared tins and level with the back of a spoon. Bake for 25–30 minutes, or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean. Bake for 25–30 minutes, or until the cakes have risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold. Leave the cakes to cool in the tins for 3–4 minutes and then carefully turn out onto a wire rack and leave until cold. Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth. Meanwhile prepare the frosting. Tip all of the ingredients into a mixing bowl and beat until smooth. Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top, spreading it smoothly with a palette knife. Place one cake on a serving plate and spread the top with half the frosting. Top with the second cake layer and spread the remaining frosting over the top, spreading it smoothly with a palette knife. Scatter with roughly chopped peanuts and dark chocolate shavings to serve. Scatter with roughly chopped peanuts and dark chocolate shavings to serve. Recipe tips For best results, choose a dairy-free spread that has a high fat and low water content."
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} | f0acdc559a2d89dd82c44ce4050eb52396589bc01ed34a64ce1cb035a0886b92 | Lamb and rice broth recipe
An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_and_rice_broth_50734_16x9.jpg This is a great way to use up any leftover lamb after a roast dinner. It uses storecupboard ingredients to create a whole new meal. 2 tbsp olive oil1 red, white or spring onion, thinly sliced3 garlic cloves, finely chopped3 celery sticks, finely chopped2 fresh tomatoes, or tinned plum, chopped (optional)1 tsp chopped fresh or dried thyme, rosemary or whatever herb you have150g/5½oz arborio rice (or basmati or long-grain)1.5 litres/2¾ pints chicken, lamb or vegetable stock 1 bay leaf (dried or fresh)200-300g/7-10½oz leftover cooked lamb (or any leftover meat), shredded 2 tbsp olive oil 1 red, white or spring onion, thinly sliced 3 garlic cloves, finely chopped 3 celery sticks, finely chopped 2 fresh tomatoes, or tinned plum, chopped (optional) 1 tsp chopped fresh or dried thyme, rosemary or whatever herb you have 150g/5½oz arborio rice (or basmati or long-grain) 1.5 litres/2¾ pints chicken, lamb or vegetable stock 1 bay leaf (dried or fresh) 200-300g/7-10½oz leftover cooked lamb (or any leftover meat), shredded 1 garlic clove, chopped 2 anchovy fillets, chopped1 bunch fresh mint, chopped (or any other herb)1 bunch fresh flatleaf parsley, chopped (or any other herb)1 tbsp capers 50–100g/1¾–3½oz plain yoghurt , crème fraîche or double cream 1 lemon, juice only (or use bottled juice) 1 garlic clove, chopped 2 anchovy fillets, chopped 1 bunch fresh mint, chopped (or any other herb) 1 bunch fresh flatleaf parsley, chopped (or any other herb) 1 tbsp capers 50–100g/1¾–3½oz plain yoghurt , crème fraîche or double cream 1 lemon, juice only (or use bottled juice) Method To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes. Add the stock, bay leaf and cook for 15–20 minutes. Add the lamb and cook for 3–4 minutes, or until heated through. To make the dressing, place all the ingredients into a food processor and blend until smooth. Alternatively, place all the ingredients in a pestle and mortar and pound to a paste or just chop everything very finely and mix. Spoon the lamb and rice into four warmed bowls and top with the dressing. Serve hot. To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes. Add the stock, bay leaf and cook for 15–20 minutes. Add the lamb and cook for 3–4 minutes, or until heated through. To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes. Add the stock, bay leaf and cook for 15–20 minutes. Add the lamb and cook for 3–4 minutes, or until heated through. To make the dressing, place all the ingredients into a food processor and blend until smooth. Alternatively, place all the ingredients in a pestle and mortar and pound to a paste or just chop everything very finely and mix. To make the dressing, place all the ingredients into a food processor and blend until smooth. Alternatively, place all the ingredients in a pestle and mortar and pound to a paste or just chop everything very finely and mix. Spoon the lamb and rice into four warmed bowls and top with the dressing. Serve hot. Spoon the lamb and rice into four warmed bowls and top with the dressing. Serve hot. Recipe tips Cooked lamb will keep for up to three days as long as it is covered tightly and stored in the fridge. If you make double the amount of dressing, it can be used for up to three days too. It is lovely with any other meat or fish. | {
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"content": "An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_and_rice_broth_50734_16x9.jpg This is a great way to use up any leftover lamb after a roast dinner. It uses storecupboard ingredients to create a whole new meal. 2 tbsp olive oil1 red, white or spring onion, thinly sliced3 garlic cloves, finely chopped3 celery sticks, finely chopped2 fresh tomatoes, or tinned plum, chopped (optional)1 tsp chopped fresh or dried thyme, rosemary or whatever herb you have150g/5½oz arborio rice (or basmati or long-grain)1.5 litres/2¾ pints chicken, lamb or vegetable stock 1 bay leaf (dried or fresh)200-300g/7-10½oz leftover cooked lamb (or any leftover meat), shredded 2 tbsp olive oil 1 red, white or spring onion, thinly sliced 3 garlic cloves, finely chopped 3 celery sticks, finely chopped 2 fresh tomatoes, or tinned plum, chopped (optional) 1 tsp chopped fresh or dried thyme, rosemary or whatever herb you have 150g/5½oz arborio rice (or basmati or long-grain) 1.5 litres/2¾ pints chicken, lamb or vegetable stock 1 bay leaf (dried or fresh) 200-300g/7-10½oz leftover cooked lamb (or any leftover meat), shredded 1 garlic clove, chopped 2 anchovy fillets, chopped1 bunch fresh mint, chopped (or any other herb)1 bunch fresh flatleaf parsley, chopped (or any other herb)1 tbsp capers 50–100g/1¾–3½oz plain yoghurt , crème fraîche or double cream 1 lemon, juice only (or use bottled juice) 1 garlic clove, chopped 2 anchovy fillets, chopped 1 bunch fresh mint, chopped (or any other herb) 1 bunch fresh flatleaf parsley, chopped (or any other herb) 1 tbsp capers 50–100g/1¾–3½oz plain yoghurt , crème fraîche or double cream 1 lemon, juice only (or use bottled juice) Method To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes. Add the stock, bay leaf and cook for 15–20 minutes. Add the lamb and cook for 3–4 minutes, or until heated through. To make the dressing, place all the ingredients into a food processor and blend until smooth. Alternatively, place all the ingredients in a pestle and mortar and pound to a paste or just chop everything very finely and mix. Spoon the lamb and rice into four warmed bowls and top with the dressing. Serve hot. To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes. Add the stock, bay leaf and cook for 15–20 minutes. Add the lamb and cook for 3–4 minutes, or until heated through. To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes. Add the stock, bay leaf and cook for 15–20 minutes. Add the lamb and cook for 3–4 minutes, or until heated through. To make the dressing, place all the ingredients into a food processor and blend until smooth. Alternatively, place all the ingredients in a pestle and mortar and pound to a paste or just chop everything very finely and mix. To make the dressing, place all the ingredients into a food processor and blend until smooth. Alternatively, place all the ingredients in a pestle and mortar and pound to a paste or just chop everything very finely and mix. Spoon the lamb and rice into four warmed bowls and top with the dressing. Serve hot. Spoon the lamb and rice into four warmed bowls and top with the dressing. Serve hot. Recipe tips Cooked lamb will keep for up to three days as long as it is covered tightly and stored in the fridge. If you make double the amount of dressing, it can be used for up to three days too. It is lovely with any other meat or fish."
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} | 4bbb1ad6ef60aa4c397fd597fff64b96b4b93496044f4b4b383fba1c412167b4 | Versatile fritters recipe
An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/versatile_fritters_21029_16x9.jpg Matt Tebbutt made Jack Monroe's simple, anything-goes veggie fritters on Daily Kitchen. You can swap out many of the ingredients for what you have to make a brilliant, healthy snack. 1 large courgette, coarsely grated (about 250g/9oz)1 onion, finely chopped2 tbsp chopped fresh coriander (or other fresh or dried herbs)1 egg, lightly beaten75g/2½oz plain or gram flour (approximately 5 heaped tbsp) 1 large courgette, coarsely grated (about 250g/9oz) 1 onion, finely chopped 2 tbsp chopped fresh coriander (or other fresh or dried herbs) 1 egg, lightly beaten 75g/2½oz plain or gram flour (approximately 5 heaped tbsp) 3 tbsp yoghurt, crème fraîche or soured cream (dairy-free if required)1 tbsp mint saucesalt and freshly ground black pepper 3 tbsp yoghurt, crème fraîche or soured cream (dairy-free if required) 1 tbsp mint sauce salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper.Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown.Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper.When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper. Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper. Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown. Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown. Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper. Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper. When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. Recipe tips You can freeze the fritters and cook them from frozen in the oven at 200C/180C Fan/Gas 6 until cooked through. Carrots, potatoes and parsnips will also work in place of the courgette – or use a mixture. In November 2023 this recipe was costed at an average of £4.01 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. | {
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"content": "An average of 3.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/versatile_fritters_21029_16x9.jpg Matt Tebbutt made Jack Monroe's simple, anything-goes veggie fritters on Daily Kitchen. You can swap out many of the ingredients for what you have to make a brilliant, healthy snack. 1 large courgette, coarsely grated (about 250g/9oz)1 onion, finely chopped2 tbsp chopped fresh coriander (or other fresh or dried herbs)1 egg, lightly beaten75g/2½oz plain or gram flour (approximately 5 heaped tbsp) 1 large courgette, coarsely grated (about 250g/9oz) 1 onion, finely chopped 2 tbsp chopped fresh coriander (or other fresh or dried herbs) 1 egg, lightly beaten 75g/2½oz plain or gram flour (approximately 5 heaped tbsp) 3 tbsp yoghurt, crème fraîche or soured cream (dairy-free if required)1 tbsp mint saucesalt and freshly ground black pepper 3 tbsp yoghurt, crème fraîche or soured cream (dairy-free if required) 1 tbsp mint sauce salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper.Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown.Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper.When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper. Mix all the fritter ingredients together in a large bowl until well combined. Season generously with salt and pepper. Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown. Shape the mixture into 8 patties roughly the same size and place on the lined baking tray. Bake for 30 minutes or until cooked through and golden brown. Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper. Meanwhile, mix the yoghurt with the mint sauce and season with salt and pepper. When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. When the fritters are cooked, leave them on the tray for a few minutes to firm up and cool slightly before serving with the mint yoghurt. Recipe tips You can freeze the fritters and cook them from frozen in the oven at 200C/180C Fan/Gas 6 until cooked through. Carrots, potatoes and parsnips will also work in place of the courgette – or use a mixture. In November 2023 this recipe was costed at an average of £4.01 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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} | 0e532a32fb0339a5ebb6c8ac17f547adb52874322a37ddd966e0f2d4f76c2cb6 | Lentil, bean and kale salad recipe
An average of 3.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_bean_and_kale_16422_16x9.jpg A simple, summery salad made with store cupboard ingredients. You can always swap the dried ingredients for tinned or jarred ingredients for fresh, if you have them. 100g/3½oz dried brown, green or red lentils (or use tinned)100g/3½oz dried black-eyed or haricot beans8 sun-dried tomatoes, roughly choppedhandful green or black olives from a jar, roughly chopped handful fresh flatleaf parsley, torn (or other soft herb, such as mint)80g/3oz kale, stalks removed and chopped (or other leafy greens, such as spinach or spring greens) 100g/3½oz dried brown, green or red lentils (or use tinned) 100g/3½oz dried black-eyed or haricot beans 8 sun-dried tomatoes, roughly chopped handful green or black olives from a jar, roughly chopped handful fresh flatleaf parsley, torn (or other soft herb, such as mint) 80g/3oz kale, stalks removed and chopped (or other leafy greens, such as spinach or spring greens) 1 large garlic clove, crushed or grated1 fresh red chilli, deseeded and finely chopped (or 1 tsp chilli powder)130ml/4½fl oz olive oil1 lemon, zest and juice 1 large garlic clove, crushed or grated 1 fresh red chilli, deseeded and finely chopped (or 1 tsp chilli powder) 130ml/4½fl oz olive oil 1 lemon, zest and juice Method Soak the lentils and beans overnight, or for at least 8 hours. Rinse the lentils and beans and put into a saucepan of cold water. Bring to the boil and cook for 10 minutes, removing any scum that comes to the surface. Reduce to a simmer and cook for 30 minutes, or until tender. Drain and rinse. (Skip this step if using tinned lentils, just warm them through in a saucepan with a splash of water.)To make the dressing, put all the ingredients into a lidded jar and shake vigorously until combined. Taste and adjust with more lemon, if needed. Put into a saucepan and warm over a low heat. Toss the beans and lentils with the remaining salad ingredients. Drizzle over the dressing to taste and serve. Soak the lentils and beans overnight, or for at least 8 hours. Rinse the lentils and beans and put into a saucepan of cold water. Bring to the boil and cook for 10 minutes, removing any scum that comes to the surface. Reduce to a simmer and cook for 30 minutes, or until tender. Drain and rinse. (Skip this step if using tinned lentils, just warm them through in a saucepan with a splash of water.) Soak the lentils and beans overnight, or for at least 8 hours. Rinse the lentils and beans and put into a saucepan of cold water. Bring to the boil and cook for 10 minutes, removing any scum that comes to the surface. Reduce to a simmer and cook for 30 minutes, or until tender. Drain and rinse. (Skip this step if using tinned lentils, just warm them through in a saucepan with a splash of water.) To make the dressing, put all the ingredients into a lidded jar and shake vigorously until combined. Taste and adjust with more lemon, if needed. Put into a saucepan and warm over a low heat. To make the dressing, put all the ingredients into a lidded jar and shake vigorously until combined. Taste and adjust with more lemon, if needed. Put into a saucepan and warm over a low heat. Toss the beans and lentils with the remaining salad ingredients. Drizzle over the dressing to taste and serve. Toss the beans and lentils with the remaining salad ingredients. Drizzle over the dressing to taste and serve. | {
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"title": "Lentil, bean and kale salad recipe",
"content": "An average of 3.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_bean_and_kale_16422_16x9.jpg A simple, summery salad made with store cupboard ingredients. You can always swap the dried ingredients for tinned or jarred ingredients for fresh, if you have them. 100g/3½oz dried brown, green or red lentils (or use tinned)100g/3½oz dried black-eyed or haricot beans8 sun-dried tomatoes, roughly choppedhandful green or black olives from a jar, roughly chopped handful fresh flatleaf parsley, torn (or other soft herb, such as mint)80g/3oz kale, stalks removed and chopped (or other leafy greens, such as spinach or spring greens) 100g/3½oz dried brown, green or red lentils (or use tinned) 100g/3½oz dried black-eyed or haricot beans 8 sun-dried tomatoes, roughly chopped handful green or black olives from a jar, roughly chopped handful fresh flatleaf parsley, torn (or other soft herb, such as mint) 80g/3oz kale, stalks removed and chopped (or other leafy greens, such as spinach or spring greens) 1 large garlic clove, crushed or grated1 fresh red chilli, deseeded and finely chopped (or 1 tsp chilli powder)130ml/4½fl oz olive oil1 lemon, zest and juice 1 large garlic clove, crushed or grated 1 fresh red chilli, deseeded and finely chopped (or 1 tsp chilli powder) 130ml/4½fl oz olive oil 1 lemon, zest and juice Method Soak the lentils and beans overnight, or for at least 8 hours. Rinse the lentils and beans and put into a saucepan of cold water. Bring to the boil and cook for 10 minutes, removing any scum that comes to the surface. Reduce to a simmer and cook for 30 minutes, or until tender. Drain and rinse. (Skip this step if using tinned lentils, just warm them through in a saucepan with a splash of water.)To make the dressing, put all the ingredients into a lidded jar and shake vigorously until combined. Taste and adjust with more lemon, if needed. Put into a saucepan and warm over a low heat. Toss the beans and lentils with the remaining salad ingredients. Drizzle over the dressing to taste and serve. Soak the lentils and beans overnight, or for at least 8 hours. Rinse the lentils and beans and put into a saucepan of cold water. Bring to the boil and cook for 10 minutes, removing any scum that comes to the surface. Reduce to a simmer and cook for 30 minutes, or until tender. Drain and rinse. (Skip this step if using tinned lentils, just warm them through in a saucepan with a splash of water.) Soak the lentils and beans overnight, or for at least 8 hours. Rinse the lentils and beans and put into a saucepan of cold water. Bring to the boil and cook for 10 minutes, removing any scum that comes to the surface. Reduce to a simmer and cook for 30 minutes, or until tender. Drain and rinse. (Skip this step if using tinned lentils, just warm them through in a saucepan with a splash of water.) To make the dressing, put all the ingredients into a lidded jar and shake vigorously until combined. Taste and adjust with more lemon, if needed. Put into a saucepan and warm over a low heat. To make the dressing, put all the ingredients into a lidded jar and shake vigorously until combined. Taste and adjust with more lemon, if needed. Put into a saucepan and warm over a low heat. Toss the beans and lentils with the remaining salad ingredients. Drizzle over the dressing to taste and serve. Toss the beans and lentils with the remaining salad ingredients. Drizzle over the dressing to taste and serve."
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} | ca2172e2deb147bae182a63ea6c6d81e1312dcc4db1c008b9df0e6d94b821b0d | Beetroot chickpea dip recipe
An average of 4.4 out of 5 stars from 8 ratings No tahini required for this bright, tasty and healthy beetroot hummus-style dip. Serve with toasted pitta bread or crudités. 150g/5½oz cooked beetroot400g tin chickpeas, drained and rinsed (alternatively use butter beans)2 large garlic cloves, chopped1 tbsp lemon juice (fresh or from a bottle)pinch of salt2 tbsp oil1 tbsp mixed seeds (optional) 150g/5½oz cooked beetroot 400g tin chickpeas, drained and rinsed (alternatively use butter beans) 2 large garlic cloves, chopped 1 tbsp lemon juice (fresh or from a bottle) pinch of salt 2 tbsp oil 1 tbsp mixed seeds (optional) Method Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain!Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using. Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain! Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain! Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using. Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using. | {
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"title": "Beetroot chickpea dip recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings No tahini required for this bright, tasty and healthy beetroot hummus-style dip. Serve with toasted pitta bread or crudités. 150g/5½oz cooked beetroot400g tin chickpeas, drained and rinsed (alternatively use butter beans)2 large garlic cloves, chopped1 tbsp lemon juice (fresh or from a bottle)pinch of salt2 tbsp oil1 tbsp mixed seeds (optional) 150g/5½oz cooked beetroot 400g tin chickpeas, drained and rinsed (alternatively use butter beans) 2 large garlic cloves, chopped 1 tbsp lemon juice (fresh or from a bottle) pinch of salt 2 tbsp oil 1 tbsp mixed seeds (optional) Method Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain!Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using. Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain! Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain! Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using. Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using."
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} | c500416d820e92e15db763d10f625ea112b5c963451525b30d61056703bade83 | Mary Berry's custard recipe
An average of 3.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realpropercustard_65614_16x9.jpg Try making Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings. Each serving provides 872 kcal, 33g protein, 65g carbohydrates (of which 56g sugars), 54g fat (of which 26g saturates), 0g fibre and 0.7g salt. 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour Method Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Recipe tips You can freeze the leftover egg whites for another time, or use them to make pavlovas, amaretti or macaroons. Homemade custard will keep in the fridge for up to 3 days. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry's custard recipe",
"content": "An average of 3.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realpropercustard_65614_16x9.jpg Try making Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings. Each serving provides 872 kcal, 33g protein, 65g carbohydrates (of which 56g sugars), 54g fat (of which 26g saturates), 0g fibre and 0.7g salt. 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour Method Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Recipe tips You can freeze the leftover egg whites for another time, or use them to make pavlovas, amaretti or macaroons. Homemade custard will keep in the fridge for up to 3 days."
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} | 9ed8b89c01148b90c7628ff8a3756369eb5e18e1992cac4c76158256c88b935c | Banana choc ices recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_choc_ices_99711_16x9.jpg Blended banana and yoghurt makes a naturally good inner layer for these classy choc ices, topped with mixed nuts, coconut flakes or freeze-dried raspberries. Each serving provides (minus the toppings) 137 kcal, 2g protein, 17g carbohydrates (of which 16g sugars), 7g fat (of which 5g saturates), 1g fibre and trace salt. 3 medium-large bananas, peeled (350g/12oz peeled weight)100g/3½oz full-fat plain yoghurt1 tbsp vanilla extract100g/3½oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces2 tbsp coconut oil 3 medium-large bananas, peeled (350g/12oz peeled weight) 100g/3½oz full-fat plain yoghurt 1 tbsp vanilla extract 100g/3½oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces 2 tbsp coconut oil mixed nuts, toasted and finely choppedcoconut flakes, toasted and lightly crushedpistachio nuts, finely choppedfreeze-dried raspberries mixed nuts, toasted and finely chopped coconut flakes, toasted and lightly crushed pistachio nuts, finely chopped freeze-dried raspberries Method Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid.When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny.Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer.Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve. Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid. Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid. When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny. When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny. Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer. Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer. Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve. Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve. | {
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"title": "Banana choc ices recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_choc_ices_99711_16x9.jpg Blended banana and yoghurt makes a naturally good inner layer for these classy choc ices, topped with mixed nuts, coconut flakes or freeze-dried raspberries. Each serving provides (minus the toppings) 137 kcal, 2g protein, 17g carbohydrates (of which 16g sugars), 7g fat (of which 5g saturates), 1g fibre and trace salt. 3 medium-large bananas, peeled (350g/12oz peeled weight)100g/3½oz full-fat plain yoghurt1 tbsp vanilla extract100g/3½oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces2 tbsp coconut oil 3 medium-large bananas, peeled (350g/12oz peeled weight) 100g/3½oz full-fat plain yoghurt 1 tbsp vanilla extract 100g/3½oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces 2 tbsp coconut oil mixed nuts, toasted and finely choppedcoconut flakes, toasted and lightly crushedpistachio nuts, finely choppedfreeze-dried raspberries mixed nuts, toasted and finely chopped coconut flakes, toasted and lightly crushed pistachio nuts, finely chopped freeze-dried raspberries Method Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid.When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny.Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer.Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve. Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid. Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid. When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny. When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny. Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer. Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer. Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve. Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve."
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} | 29ef769649f4011932ff9599688c3bbf55321d227a1bbea1fe2b33ac9c2d00fb | Raspberry panna cotta with doughnuts recipe
An average of 2.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/raspberry_panna_cotta_35712_16x9.jpg Light, creamy panna cotta served with mini doughnuts and a raspberry sauce. Equipment and preparation: For this recipe you will need 10 dariole moulds. 1 litre/1¾ pint double cream200g/7oz caster sugar10 sheets gelatine, soaked in cold water for 5 minutes40 raspberries (approximately 2 punnets) 1 litre/1¾ pint double cream 200g/7oz caster sugar 10 sheets gelatine, soaked in cold water for 5 minutes 40 raspberries (approximately 2 punnets) 500g/1lb 2oz strong plain flour10g salt50g/1¾oz caster sugar40g/1½oz butter, melted7g sachet instant yeast2 free-range eggs, beaten150ml/5½fl oz milk1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing 500g/1lb 2oz strong plain flour 10g salt 50g/1¾oz caster sugar 40g/1½oz butter, melted 7g sachet instant yeast 2 free-range eggs, beaten 150ml/5½fl oz milk 1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing 1kg/2lb 4oz raspberries200g/7oz caster sugar, to coat the doughnutsraspberries and mint leaves, to decorate 1kg/2lb 4oz raspberries 200g/7oz caster sugar, to coat the doughnuts raspberries and mint leaves, to decorate Method For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours.For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper.Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds.When ready to serve, coat the warm doughnuts in caster sugar.Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts. For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours. For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours. For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper. When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper. Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds. Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds. When ready to serve, coat the warm doughnuts in caster sugar. When ready to serve, coat the warm doughnuts in caster sugar. Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts. Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts. | {
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"title": "Raspberry panna cotta with doughnuts recipe",
"content": "An average of 2.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/raspberry_panna_cotta_35712_16x9.jpg Light, creamy panna cotta served with mini doughnuts and a raspberry sauce. Equipment and preparation: For this recipe you will need 10 dariole moulds. 1 litre/1¾ pint double cream200g/7oz caster sugar10 sheets gelatine, soaked in cold water for 5 minutes40 raspberries (approximately 2 punnets) 1 litre/1¾ pint double cream 200g/7oz caster sugar 10 sheets gelatine, soaked in cold water for 5 minutes 40 raspberries (approximately 2 punnets) 500g/1lb 2oz strong plain flour10g salt50g/1¾oz caster sugar40g/1½oz butter, melted7g sachet instant yeast2 free-range eggs, beaten150ml/5½fl oz milk1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing 500g/1lb 2oz strong plain flour 10g salt 50g/1¾oz caster sugar 40g/1½oz butter, melted 7g sachet instant yeast 2 free-range eggs, beaten 150ml/5½fl oz milk 1 litre/1¾ pint vegetable oil, for deep frying, plus extra for greasing 1kg/2lb 4oz raspberries200g/7oz caster sugar, to coat the doughnutsraspberries and mint leaves, to decorate 1kg/2lb 4oz raspberries 200g/7oz caster sugar, to coat the doughnuts raspberries and mint leaves, to decorate Method For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours.For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper.Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds.When ready to serve, coat the warm doughnuts in caster sugar.Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts. For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours. For the panna cotta, warm through the cream and sugar in a saucepan. Squeeze the excess water from the gelatine and whisk the gelatine into the cream. Pour into 10 dariole moulds. Top each one with four raspberries and place in the fridge for four hours. For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. For the doughnuts, mix the flour, salt, sugar, butter, yeast, eggs and milk with 130ml/4fl oz water in a large bowl to make a dough. Knead for 4-5 minutes, or until the dough is smooth. Place in a large, clean oiled bowl, cover and leave to prove in a warm place for an hour, or until doubled in size. Divide the dough into 20 equally sized, small pieces and shape each into a smooth ball. Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 160C/320F in a heavy-based saucepan or deep-fat fryer using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper. When the oil is hot, fry the doughnuts in batches until golden-brown. Drain on kitchen paper. Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds. Make a sauce by blending the raspberries to a purée in a food processor. Pass through a sieve and discard any seeds. When ready to serve, coat the warm doughnuts in caster sugar. When ready to serve, coat the warm doughnuts in caster sugar. Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts. Place a panna cotta in the centre of each plate, drizzle the sauce around and finish with a few raspberries, mint leaves and serve with the doughnuts."
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} | 8080504b8cd5eb544d4197d0dead2bc7b4f9afed789fb8c437492a656e998648 | Summer berry and heather honey meringue roulade recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/summer_berry_and_heather_67533_16x9.jpg Rolling a roulade can be tricky but, have no fear, a generous dusting of icing sugar will cover up any imperfections. Equipment and preparation: for this recipe you will need a 23x33cm/9x13in Swiss roll tin. 5 free-range egg whites275g/9¾oz caster sugar, plus extra for dusting50g/1¾oz flaked almonds 5 free-range egg whites 275g/9¾oz caster sugar, plus extra for dusting 50g/1¾oz flaked almonds 600ml/20fl oz double cream100g/3½oz raspberries2 tbsp heather honey 600ml/20fl oz double cream 100g/3½oz raspberries 2 tbsp heather honey 50g/1¾oz strawberries, cut in half50g/1¾oz blackberries50g/1¾oz raspberries1 tbsp heather honeysprigs of heather, to decorate (optional)icing sugar, for dusting 50g/1¾oz strawberries, cut in half 50g/1¾oz blackberries 50g/1¾oz raspberries 1 tbsp heather honey sprigs of heather, to decorate (optional) icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp.Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you.Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar. Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added. Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp. Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp. Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool. Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool. For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you. For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you. Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar. Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar. | {
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"title": "Summer berry and heather honey meringue roulade recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/summer_berry_and_heather_67533_16x9.jpg Rolling a roulade can be tricky but, have no fear, a generous dusting of icing sugar will cover up any imperfections. Equipment and preparation: for this recipe you will need a 23x33cm/9x13in Swiss roll tin. 5 free-range egg whites275g/9¾oz caster sugar, plus extra for dusting50g/1¾oz flaked almonds 5 free-range egg whites 275g/9¾oz caster sugar, plus extra for dusting 50g/1¾oz flaked almonds 600ml/20fl oz double cream100g/3½oz raspberries2 tbsp heather honey 600ml/20fl oz double cream 100g/3½oz raspberries 2 tbsp heather honey 50g/1¾oz strawberries, cut in half50g/1¾oz blackberries50g/1¾oz raspberries1 tbsp heather honeysprigs of heather, to decorate (optional)icing sugar, for dusting 50g/1¾oz strawberries, cut in half 50g/1¾oz blackberries 50g/1¾oz raspberries 1 tbsp heather honey sprigs of heather, to decorate (optional) icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp.Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you.Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar. Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added. Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp. Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes, or until crisp. Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool. Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool. For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you. For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you. Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar. Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar."
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} | 6dccabf75c6dc1448c8ada0dac125d56d359f79e856021803a35083172dd0581 | Mango and cardamom frozen yoghurt recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_and_cardamom_72165_16x9.jpg Fresh and fragrant, this easy frozen yoghurt recipe tastes amazingly creamy. Tinned mango pulp makes it a cinch to whip up with no blender. You can even make it without an ice cream churn. 600g/1lb 5oz full-fat Greek-style yoghurt300g/10½oz tinned mango purée or pulp1 tsp finely crushed cardamom seeds100g/3½oz caster sugar 600g/1lb 5oz full-fat Greek-style yoghurt 300g/10½oz tinned mango purée or pulp 1 tsp finely crushed cardamom seeds 100g/3½oz caster sugar Method Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined.Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed.Remove from the freezer for 10–12 minutes to soften before serving. Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined. Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined. Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed. Remove from the freezer for 10–12 minutes to soften before serving. Remove from the freezer for 10–12 minutes to soften before serving. Recipe tips Instead of beating the semi-frozen mixture with a fork, place the mixture in a food processor. This will quickly break up any ice crystals and create a super smooth finish. If you prefer, use fresh mango instead of the tinned mango purée. Make sure it is very ripe and blend to a purée in a food processor or blender. | {
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"title": "Mango and cardamom frozen yoghurt recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_and_cardamom_72165_16x9.jpg Fresh and fragrant, this easy frozen yoghurt recipe tastes amazingly creamy. Tinned mango pulp makes it a cinch to whip up with no blender. You can even make it without an ice cream churn. 600g/1lb 5oz full-fat Greek-style yoghurt300g/10½oz tinned mango purée or pulp1 tsp finely crushed cardamom seeds100g/3½oz caster sugar 600g/1lb 5oz full-fat Greek-style yoghurt 300g/10½oz tinned mango purée or pulp 1 tsp finely crushed cardamom seeds 100g/3½oz caster sugar Method Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined.Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed.Remove from the freezer for 10–12 minutes to soften before serving. Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined. Whisk the yoghurt, mango purée, cardamom and sugar together in a bowl until well combined. Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Chill an ice cream maker, if using, and churn the mixture according to the manufacturer’s instructions or until it is possible to scoop the mixture. Freeze if you prefer a firmer texture. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed. Alternatively, spoon the mixture into a freezer-proof container with a lid and freeze for 1½ hours until beginning to solidify. Beat with a fork to break up any solid pieces, then refreeze and repeat two or three times before leaving to freeze undisturbed. Remove from the freezer for 10–12 minutes to soften before serving. Remove from the freezer for 10–12 minutes to soften before serving. Recipe tips Instead of beating the semi-frozen mixture with a fork, place the mixture in a food processor. This will quickly break up any ice crystals and create a super smooth finish. If you prefer, use fresh mango instead of the tinned mango purée. Make sure it is very ripe and blend to a purée in a food processor or blender."
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} | 304ac3a66510a3c49cc887a24d513029df594b31bea10413ed2dac03684aae2b | Fear-free fish stew recipe
An average of 4.5 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fear-free_fish_stew_76790_16x9.jpg I know a lot of people are hesitant about cooking fish, and I do understand why, but this, my friends, is the recipe to allay your anxieties and free you from fear. Your fissues will be a thing of the past. 2 tbsp olive oilsmall bunch fresh coriander, leaves and stalks separated and finely chopped1 onion, roughly chopped1 orange, finely grated zest plus 1 tbsp juice2 large garlic cloves, crushed or grated1 tsp finely grated fresh root ginger¼ tsp ground mace½ tsp ground ginger½ tsp ground turmeric½ tsp hot smoked paprika½ tsp ground cumin¼ tsp ground cinnamon1 large sweet potato, peeled and cut into 1cm/½in cubes2 x 400g tins chopped tomatoes1 tbsp tomato purée1 tsp sea salt flakes (or ½ tsp fine sea salt)1 tsp runny honey750g/1lb 10oz firm white fish, in 1 thick piece or thick-cut fillets, skin removed and cut into bite-sized piecesfreshly cooked black venus rice, to serve 2 tbsp olive oil small bunch fresh coriander, leaves and stalks separated and finely chopped 1 onion, roughly chopped 1 orange, finely grated zest plus 1 tbsp juice 2 large garlic cloves, crushed or grated 1 tsp finely grated fresh root ginger ¼ tsp ground mace ½ tsp ground ginger ½ tsp ground turmeric ½ tsp hot smoked paprika ½ tsp ground cumin ¼ tsp ground cinnamon 1 large sweet potato, peeled and cut into 1cm/½in cubes 2 x 400g tins chopped tomatoes 1 tbsp tomato purée 1 tsp sea salt flakes (or ½ tsp fine sea salt) 1 tsp runny honey 750g/1lb 10oz firm white fish, in 1 thick piece or thick-cut fillets, skin removed and cut into bite-sized pieces freshly cooked black venus rice, to serve Method Heat the oil in a heavy-based saucepan or casserole (I use one that is 22cm/8½in in diameter). Add the onion to the pan and cook gently for about 20 minutes, until it’s beginning to soften and colour. Add the orange zest, garlic, coriander stalks and ginger. Stir everything over a gentle heat, then add the spices. Tip in the sweet potato and stir over a medium heat for a minute or so. Add the tinned tomatoes, half-fill the empty tins with 400ml/14fl oz water and swill out into the pan. Spoon in the tomato purée and add the salt and honey. Add the orange juice and give everything a good stir.Bring to the boil, clamp on the lid, turn the heat right down and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up again when you are ready to cook the fish. Add the fish to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or cold the fish is, it should take 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and leave to stand for a further 2 minutes.Sprinkle the coriander leaves over the stew and serve with the black venus rice. Heat the oil in a heavy-based saucepan or casserole (I use one that is 22cm/8½in in diameter). Add the onion to the pan and cook gently for about 20 minutes, until it’s beginning to soften and colour. Add the orange zest, garlic, coriander stalks and ginger. Stir everything over a gentle heat, then add the spices. Tip in the sweet potato and stir over a medium heat for a minute or so. Add the tinned tomatoes, half-fill the empty tins with 400ml/14fl oz water and swill out into the pan. Spoon in the tomato purée and add the salt and honey. Add the orange juice and give everything a good stir. Heat the oil in a heavy-based saucepan or casserole (I use one that is 22cm/8½in in diameter). Add the onion to the pan and cook gently for about 20 minutes, until it’s beginning to soften and colour. Add the orange zest, garlic, coriander stalks and ginger. Stir everything over a gentle heat, then add the spices. Tip in the sweet potato and stir over a medium heat for a minute or so. Add the tinned tomatoes, half-fill the empty tins with 400ml/14fl oz water and swill out into the pan. Spoon in the tomato purée and add the salt and honey. Add the orange juice and give everything a good stir. Bring to the boil, clamp on the lid, turn the heat right down and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up again when you are ready to cook the fish. Bring to the boil, clamp on the lid, turn the heat right down and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up again when you are ready to cook the fish. Add the fish to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or cold the fish is, it should take 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and leave to stand for a further 2 minutes. Add the fish to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or cold the fish is, it should take 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and leave to stand for a further 2 minutes. Sprinkle the coriander leaves over the stew and serve with the black venus rice. Sprinkle the coriander leaves over the stew and serve with the black venus rice. | {
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"delivery_version": "v1.0",
"title": "Fear-free fish stew recipe",
"content": "An average of 4.5 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fear-free_fish_stew_76790_16x9.jpg I know a lot of people are hesitant about cooking fish, and I do understand why, but this, my friends, is the recipe to allay your anxieties and free you from fear. Your fissues will be a thing of the past. 2 tbsp olive oilsmall bunch fresh coriander, leaves and stalks separated and finely chopped1 onion, roughly chopped1 orange, finely grated zest plus 1 tbsp juice2 large garlic cloves, crushed or grated1 tsp finely grated fresh root ginger¼ tsp ground mace½ tsp ground ginger½ tsp ground turmeric½ tsp hot smoked paprika½ tsp ground cumin¼ tsp ground cinnamon1 large sweet potato, peeled and cut into 1cm/½in cubes2 x 400g tins chopped tomatoes1 tbsp tomato purée1 tsp sea salt flakes (or ½ tsp fine sea salt)1 tsp runny honey750g/1lb 10oz firm white fish, in 1 thick piece or thick-cut fillets, skin removed and cut into bite-sized piecesfreshly cooked black venus rice, to serve 2 tbsp olive oil small bunch fresh coriander, leaves and stalks separated and finely chopped 1 onion, roughly chopped 1 orange, finely grated zest plus 1 tbsp juice 2 large garlic cloves, crushed or grated 1 tsp finely grated fresh root ginger ¼ tsp ground mace ½ tsp ground ginger ½ tsp ground turmeric ½ tsp hot smoked paprika ½ tsp ground cumin ¼ tsp ground cinnamon 1 large sweet potato, peeled and cut into 1cm/½in cubes 2 x 400g tins chopped tomatoes 1 tbsp tomato purée 1 tsp sea salt flakes (or ½ tsp fine sea salt) 1 tsp runny honey 750g/1lb 10oz firm white fish, in 1 thick piece or thick-cut fillets, skin removed and cut into bite-sized pieces freshly cooked black venus rice, to serve Method Heat the oil in a heavy-based saucepan or casserole (I use one that is 22cm/8½in in diameter). Add the onion to the pan and cook gently for about 20 minutes, until it’s beginning to soften and colour. Add the orange zest, garlic, coriander stalks and ginger. Stir everything over a gentle heat, then add the spices. Tip in the sweet potato and stir over a medium heat for a minute or so. Add the tinned tomatoes, half-fill the empty tins with 400ml/14fl oz water and swill out into the pan. Spoon in the tomato purée and add the salt and honey. Add the orange juice and give everything a good stir.Bring to the boil, clamp on the lid, turn the heat right down and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up again when you are ready to cook the fish. Add the fish to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or cold the fish is, it should take 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and leave to stand for a further 2 minutes.Sprinkle the coriander leaves over the stew and serve with the black venus rice. Heat the oil in a heavy-based saucepan or casserole (I use one that is 22cm/8½in in diameter). Add the onion to the pan and cook gently for about 20 minutes, until it’s beginning to soften and colour. Add the orange zest, garlic, coriander stalks and ginger. Stir everything over a gentle heat, then add the spices. Tip in the sweet potato and stir over a medium heat for a minute or so. Add the tinned tomatoes, half-fill the empty tins with 400ml/14fl oz water and swill out into the pan. Spoon in the tomato purée and add the salt and honey. Add the orange juice and give everything a good stir. Heat the oil in a heavy-based saucepan or casserole (I use one that is 22cm/8½in in diameter). Add the onion to the pan and cook gently for about 20 minutes, until it’s beginning to soften and colour. Add the orange zest, garlic, coriander stalks and ginger. Stir everything over a gentle heat, then add the spices. Tip in the sweet potato and stir over a medium heat for a minute or so. Add the tinned tomatoes, half-fill the empty tins with 400ml/14fl oz water and swill out into the pan. Spoon in the tomato purée and add the salt and honey. Add the orange juice and give everything a good stir. Bring to the boil, clamp on the lid, turn the heat right down and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up again when you are ready to cook the fish. Bring to the boil, clamp on the lid, turn the heat right down and leave to simmer for 40–45 minutes until the sweet potato is completely soft and the sauce has thickened slightly. You can do all of this in advance, heating up again when you are ready to cook the fish. Add the fish to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or cold the fish is, it should take 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and leave to stand for a further 2 minutes. Add the fish to the simmering sauce. Turn the heat down and put the lid on. Depending on how chunky or cold the fish is, it should take 3–5 minutes to cook in this gentle heat. Remove the pan from the heat, take off the lid and leave to stand for a further 2 minutes. Sprinkle the coriander leaves over the stew and serve with the black venus rice. Sprinkle the coriander leaves over the stew and serve with the black venus rice."
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} | 5cc83f007144f631d38dd27703795e74c1d6671574a8c7ead3f10a25a7c9c637 | Meringue gelato cake with chocolate sauce recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meringue_gelato_cake_38183_16x9.jpg This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done. I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place. 300ml/10½fl oz double cream30g/1oz dark chocolate (70% cocoa solids, minimum)1 tbsp Elisir San Marzano (or coffee liqueur and/or rum) 8 meringue nests 300ml/10½fl oz double cream 30g/1oz dark chocolate (70% cocoa solids, minimum) 1 tbsp Elisir San Marzano (or coffee liqueur and/or rum) 8 meringue nests 250ml/9fl oz double cream125g/4½oz dark chocolate (70% cocoa solids, minimum), finely chopped or in buttons made for melting2 tbsp Elisir San Marzano (or coffee liqueur and/or rum)250g/9oz raspberries, to serve 250ml/9fl oz double cream 125g/4½oz dark chocolate (70% cocoa solids, minimum), finely chopped or in buttons made for melting 2 tbsp Elisir San Marzano (or coffee liqueur and/or rum) 250g/9oz raspberries, to serve Method Line a 450g/1lb loaf tin with cling film, making sure you have enough overhang to cover the top later.Whip the cream until thick but still soft.Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur.Now, using brute force, crumble the meringue nests and fold these in, too.Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the cling film up and over to seal the top, then get out more cling film to wrap around the whole tin. Freeze until solid, which should take around eight hours or overnight.About an hour before serving, make the chocolate sauce. Pour the cream into a saucepan and add the tiny bits of chocolate. Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat.Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to the desired temperature. If you feel the sauce has thickened too solid, then stand the jug in a bowl of warm water for a few minutes, whisking frequently, before pouring. Or I whisk in a shot - about two tablespoons - of hot espresso.To serve the gelato cake, unwrap the outer layer of cling film, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and, using a sharp, heavy knife (dipped in hot water between each slice) cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice and sprinkle a few raspberries alongside on each plate. Line a 450g/1lb loaf tin with cling film, making sure you have enough overhang to cover the top later. Line a 450g/1lb loaf tin with cling film, making sure you have enough overhang to cover the top later. Whip the cream until thick but still soft. Whip the cream until thick but still soft. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur. Now, using brute force, crumble the meringue nests and fold these in, too. Now, using brute force, crumble the meringue nests and fold these in, too. Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the cling film up and over to seal the top, then get out more cling film to wrap around the whole tin. Freeze until solid, which should take around eight hours or overnight. Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the cling film up and over to seal the top, then get out more cling film to wrap around the whole tin. Freeze until solid, which should take around eight hours or overnight. About an hour before serving, make the chocolate sauce. Pour the cream into a saucepan and add the tiny bits of chocolate. Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat. About an hour before serving, make the chocolate sauce. Pour the cream into a saucepan and add the tiny bits of chocolate. Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat. Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to the desired temperature. If you feel the sauce has thickened too solid, then stand the jug in a bowl of warm water for a few minutes, whisking frequently, before pouring. Or I whisk in a shot - about two tablespoons - of hot espresso. Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to the desired temperature. If you feel the sauce has thickened too solid, then stand the jug in a bowl of warm water for a few minutes, whisking frequently, before pouring. Or I whisk in a shot - about two tablespoons - of hot espresso. To serve the gelato cake, unwrap the outer layer of cling film, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and, using a sharp, heavy knife (dipped in hot water between each slice) cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice and sprinkle a few raspberries alongside on each plate. To serve the gelato cake, unwrap the outer layer of cling film, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and, using a sharp, heavy knife (dipped in hot water between each slice) cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice and sprinkle a few raspberries alongside on each plate. | {
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"title": "Meringue gelato cake with chocolate sauce recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meringue_gelato_cake_38183_16x9.jpg This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done. I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place. 300ml/10½fl oz double cream30g/1oz dark chocolate (70% cocoa solids, minimum)1 tbsp Elisir San Marzano (or coffee liqueur and/or rum) 8 meringue nests 300ml/10½fl oz double cream 30g/1oz dark chocolate (70% cocoa solids, minimum) 1 tbsp Elisir San Marzano (or coffee liqueur and/or rum) 8 meringue nests 250ml/9fl oz double cream125g/4½oz dark chocolate (70% cocoa solids, minimum), finely chopped or in buttons made for melting2 tbsp Elisir San Marzano (or coffee liqueur and/or rum)250g/9oz raspberries, to serve 250ml/9fl oz double cream 125g/4½oz dark chocolate (70% cocoa solids, minimum), finely chopped or in buttons made for melting 2 tbsp Elisir San Marzano (or coffee liqueur and/or rum) 250g/9oz raspberries, to serve Method Line a 450g/1lb loaf tin with cling film, making sure you have enough overhang to cover the top later.Whip the cream until thick but still soft.Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur.Now, using brute force, crumble the meringue nests and fold these in, too.Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the cling film up and over to seal the top, then get out more cling film to wrap around the whole tin. Freeze until solid, which should take around eight hours or overnight.About an hour before serving, make the chocolate sauce. Pour the cream into a saucepan and add the tiny bits of chocolate. Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat.Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to the desired temperature. If you feel the sauce has thickened too solid, then stand the jug in a bowl of warm water for a few minutes, whisking frequently, before pouring. Or I whisk in a shot - about two tablespoons - of hot espresso.To serve the gelato cake, unwrap the outer layer of cling film, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and, using a sharp, heavy knife (dipped in hot water between each slice) cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice and sprinkle a few raspberries alongside on each plate. Line a 450g/1lb loaf tin with cling film, making sure you have enough overhang to cover the top later. Line a 450g/1lb loaf tin with cling film, making sure you have enough overhang to cover the top later. Whip the cream until thick but still soft. Whip the cream until thick but still soft. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur. Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur. Now, using brute force, crumble the meringue nests and fold these in, too. Now, using brute force, crumble the meringue nests and fold these in, too. Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the cling film up and over to seal the top, then get out more cling film to wrap around the whole tin. Freeze until solid, which should take around eight hours or overnight. Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the cling film up and over to seal the top, then get out more cling film to wrap around the whole tin. Freeze until solid, which should take around eight hours or overnight. About an hour before serving, make the chocolate sauce. Pour the cream into a saucepan and add the tiny bits of chocolate. Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat. About an hour before serving, make the chocolate sauce. Pour the cream into a saucepan and add the tiny bits of chocolate. Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat. Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to the desired temperature. If you feel the sauce has thickened too solid, then stand the jug in a bowl of warm water for a few minutes, whisking frequently, before pouring. Or I whisk in a shot - about two tablespoons - of hot espresso. Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to the desired temperature. If you feel the sauce has thickened too solid, then stand the jug in a bowl of warm water for a few minutes, whisking frequently, before pouring. Or I whisk in a shot - about two tablespoons - of hot espresso. To serve the gelato cake, unwrap the outer layer of cling film, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and, using a sharp, heavy knife (dipped in hot water between each slice) cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice and sprinkle a few raspberries alongside on each plate. To serve the gelato cake, unwrap the outer layer of cling film, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and, using a sharp, heavy knife (dipped in hot water between each slice) cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice and sprinkle a few raspberries alongside on each plate."
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} | 1e73a12e3a6da5b35969da3a86fc6e1f2bbd2cb14ac61e9729c9cd49b006a86d | No-churn lemon yoghurt ice cream recipe
An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_yoghurt_ice_cream_79279_16x9.jpg This is a light and refreshing lemon ice cream that you can make without an ice cream maker. Try freezing in ramekins or glasses and top with raspberries and a dusting of icing sugar. 300ml/½ pint double cream300ml/½ pint full-fat natural yoghurt2 lemons, finely grated zest and juice350g/12oz caster sugar300ml/½ pint milk 300ml/½ pint double cream 300ml/½ pint full-fat natural yoghurt 2 lemons, finely grated zest and juice 350g/12oz caster sugar 300ml/½ pint milk Method Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined.Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required. Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm. Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm. Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required. Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required. | {
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"title": "No-churn lemon yoghurt ice cream recipe",
"content": "An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_yoghurt_ice_cream_79279_16x9.jpg This is a light and refreshing lemon ice cream that you can make without an ice cream maker. Try freezing in ramekins or glasses and top with raspberries and a dusting of icing sugar. 300ml/½ pint double cream300ml/½ pint full-fat natural yoghurt2 lemons, finely grated zest and juice350g/12oz caster sugar300ml/½ pint milk 300ml/½ pint double cream 300ml/½ pint full-fat natural yoghurt 2 lemons, finely grated zest and juice 350g/12oz caster sugar 300ml/½ pint milk Method Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined.Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm.Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required. Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. Whisk the cream in a bowl until soft peaks form when the whisk is removed. Stir in the yoghurt, lemon zest and juice, sugar and milk. Whisk until well combined. Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm. Pour into a 1.5 litre/2½ pint shallow plastic container, cover with a lid and freeze for at least six hours, preferably overnight, until firm. Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required. Remove the ice cream from the freezer, cut into chunks and blend in a processor until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required."
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} | 209ecd7c22c7ff17ccc57f201ca3c90521bb40ad7b0223a6deda9b2ff06cf147 | Lamb rissoles recipe
An average of 4.3 out of 5 stars from 4 ratings A classic way to stretch out leftover roast lamb, rissoles are like a meatball made with breadcrumbs, herbs and cooked meat. 225g/½lb cooked lamb, minced1 onion, very finely chopped50g/2oz fresh breadcrumbssalt and freshly ground black pepper1 tbsp chopped fresh parsley1 tsp chopped fresh rosemary1 garlic clove, crushed 1 small free-range eggflour, seasoned with salt and freshly ground black pepper2 tbsp vegetable oil 225g/½lb cooked lamb, minced 1 onion, very finely chopped 50g/2oz fresh breadcrumbs salt and freshly ground black pepper 1 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary 1 garlic clove, crushed 1 small free-range egg flour, seasoned with salt and freshly ground black pepper 2 tbsp vegetable oil Method Place all of the ingredients, except the flour and the oil, into a large bowl and mix well.Divide the mince mixture into six and roll into balls.Dredge each meatball in the seasoned flour.Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through.Serve immediately. Place all of the ingredients, except the flour and the oil, into a large bowl and mix well. Place all of the ingredients, except the flour and the oil, into a large bowl and mix well. Divide the mince mixture into six and roll into balls. Divide the mince mixture into six and roll into balls. Dredge each meatball in the seasoned flour. Dredge each meatball in the seasoned flour. Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through. Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through. Serve immediately. Serve immediately. | {
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"title": "Lamb rissoles recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings A classic way to stretch out leftover roast lamb, rissoles are like a meatball made with breadcrumbs, herbs and cooked meat. 225g/½lb cooked lamb, minced1 onion, very finely chopped50g/2oz fresh breadcrumbssalt and freshly ground black pepper1 tbsp chopped fresh parsley1 tsp chopped fresh rosemary1 garlic clove, crushed 1 small free-range eggflour, seasoned with salt and freshly ground black pepper2 tbsp vegetable oil 225g/½lb cooked lamb, minced 1 onion, very finely chopped 50g/2oz fresh breadcrumbs salt and freshly ground black pepper 1 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary 1 garlic clove, crushed 1 small free-range egg flour, seasoned with salt and freshly ground black pepper 2 tbsp vegetable oil Method Place all of the ingredients, except the flour and the oil, into a large bowl and mix well.Divide the mince mixture into six and roll into balls.Dredge each meatball in the seasoned flour.Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through.Serve immediately. Place all of the ingredients, except the flour and the oil, into a large bowl and mix well. Place all of the ingredients, except the flour and the oil, into a large bowl and mix well. Divide the mince mixture into six and roll into balls. Divide the mince mixture into six and roll into balls. Dredge each meatball in the seasoned flour. Dredge each meatball in the seasoned flour. Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through. Heat the oil in a pan over a medium heat. Add the rissoles and fry for 10-12 minutes, turning occasionally, until golden-brown all over and completely cooked through. Serve immediately. Serve immediately."
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} | cf54a42f886ed8a507227a61a32bce084385912e30db58a895e32712746337fa | Classic shepherd's pie recipe
An average of 3.4 out of 5 stars from 7 ratings A classic shepherd's pie that will bring back fond memories of comforting suppers. 2 tbsp vegetable oil1 onion, chopped 2 carrots, chopped1 stick celery, chopped150g/5oz butter 1kg/2lb 3oz mutton or lamb mince1 lamb stock cube1 tsp chopped fresh thyme1 tsp fresh parsley500g/1lb 1½oz potatoes, boiledsalt and freshly ground black pepper100ml/3½fl oz milk 2 tbsp vegetable oil 1 onion, chopped 2 carrots, chopped 1 stick celery, chopped 150g/5oz butter 1kg/2lb 3oz mutton or lamb mince 1 lamb stock cube 1 tsp chopped fresh thyme 1 tsp fresh parsley 500g/1lb 1½oz potatoes, boiled salt and freshly ground black pepper 100ml/3½fl oz milk Method Preheat the oven to 220C/425F/Gas 7.Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside.Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions.Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions.Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks.Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside. Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions. Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions. Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions. Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks. Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks. Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish. Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish. | {
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"title": "Classic shepherd's pie recipe",
"content": "An average of 3.4 out of 5 stars from 7 ratings A classic shepherd's pie that will bring back fond memories of comforting suppers. 2 tbsp vegetable oil1 onion, chopped 2 carrots, chopped1 stick celery, chopped150g/5oz butter 1kg/2lb 3oz mutton or lamb mince1 lamb stock cube1 tsp chopped fresh thyme1 tsp fresh parsley500g/1lb 1½oz potatoes, boiledsalt and freshly ground black pepper100ml/3½fl oz milk 2 tbsp vegetable oil 1 onion, chopped 2 carrots, chopped 1 stick celery, chopped 150g/5oz butter 1kg/2lb 3oz mutton or lamb mince 1 lamb stock cube 1 tsp chopped fresh thyme 1 tsp fresh parsley 500g/1lb 1½oz potatoes, boiled salt and freshly ground black pepper 100ml/3½fl oz milk Method Preheat the oven to 220C/425F/Gas 7.Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside.Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions.Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions.Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks.Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside. Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions. Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions. Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions. Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks. Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks. Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish. Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish."
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} | 33cc43cd749ef6290bdbcebfff86c15f6ba692a1ccc8d7c30b9087bfc40e3bc2 | Greek apricots recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greekapricots_72397_16x9.jpg Sweet and saffron-scented, these apricots are gorgeous with low-fat Greek yoghurt. You can also use tinned apricots in winter. 250ml/8¾fl oz cold water50g/1¾oz caster sugar1 cinnamon sticksmall pinch saffron strands1 tbsp honey12 apricots, halved150g/5¼oz tub Greek yoghurt50g/1¾oz pistachios, crushed 250ml/8¾fl oz cold water 50g/1¾oz caster sugar 1 cinnamon stick small pinch saffron strands 1 tbsp honey 12 apricots, halved 150g/5¼oz tub Greek yoghurt 50g/1¾oz pistachios, crushed Method Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick.Serve the apricots warm on a bed of yogurt, and drizzle over the syrup. Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick. Serve the apricots warm on a bed of yogurt, and drizzle over the syrup. Serve the apricots warm on a bed of yogurt, and drizzle over the syrup. | {
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"title": "Greek apricots 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/greekapricots_72397_16x9.jpg Sweet and saffron-scented, these apricots are gorgeous with low-fat Greek yoghurt. You can also use tinned apricots in winter. 250ml/8¾fl oz cold water50g/1¾oz caster sugar1 cinnamon sticksmall pinch saffron strands1 tbsp honey12 apricots, halved150g/5¼oz tub Greek yoghurt50g/1¾oz pistachios, crushed 250ml/8¾fl oz cold water 50g/1¾oz caster sugar 1 cinnamon stick small pinch saffron strands 1 tbsp honey 12 apricots, halved 150g/5¼oz tub Greek yoghurt 50g/1¾oz pistachios, crushed Method Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick.Serve the apricots warm on a bed of yogurt, and drizzle over the syrup. Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick. Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick. Serve the apricots warm on a bed of yogurt, and drizzle over the syrup. Serve the apricots warm on a bed of yogurt, and drizzle over the syrup."
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} | ca13ea5653bce63236b722c75920ecce7c421f41005c51ddc1d72b38ca485850 | Sushi salmon rolls recipe
An average of 4.5 out of 5 stars from 2 ratings If you fancy learning how to make sushi, start simply with these easy salmon rolls. Customise them as you prefer. 1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets400g/14oz short-grain sushi rice, cooked according to packet instructions, cooledwasabi paste450g/1lb top quality, very fresh salmon fillet1 cucumber, thinly sliced into strips1 bunch spring onions, finely choppedsoy sauce 1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets 400g/14oz short-grain sushi rice, cooked according to packet instructions, cooled wasabi paste 450g/1lb top quality, very fresh salmon fillet 1 cucumber, thinly sliced into strips 1 bunch spring onions, finely chopped soy sauce Method Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.)Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!Place a thin slice of salmon onto the rice.Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends.Serve with bowls of soy sauce and extra wasabi. Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.) Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.) Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.) Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.) Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing! Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing! Place a thin slice of salmon onto the rice. Place a thin slice of salmon onto the rice. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion. Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends. Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends. Serve with bowls of soy sauce and extra wasabi. Serve with bowls of soy sauce and extra wasabi. | {
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"title": "Sushi salmon rolls recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings If you fancy learning how to make sushi, start simply with these easy salmon rolls. Customise them as you prefer. 1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets400g/14oz short-grain sushi rice, cooked according to packet instructions, cooledwasabi paste450g/1lb top quality, very fresh salmon fillet1 cucumber, thinly sliced into strips1 bunch spring onions, finely choppedsoy sauce 1 packet nori squares (the kind used to wrap sushi); available from some supermarkets and Asian markets 400g/14oz short-grain sushi rice, cooked according to packet instructions, cooled wasabi paste 450g/1lb top quality, very fresh salmon fillet 1 cucumber, thinly sliced into strips 1 bunch spring onions, finely chopped soy sauce Method Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.)Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.)Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing!Place a thin slice of salmon onto the rice.Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion.Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends.Serve with bowls of soy sauce and extra wasabi. Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.) Place each square of nori flat onto a sushi rolling mat. (Sushi rolling mats are available from Asian supermarkets and larger supermarkets.) Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.) Place a layer of cooled sushi rice onto the seaweed wrap and gently press flat. (NB: don't add too much rice or you will end up with very fat sushi rolls.) Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing! Place a dab of wasabi paste along the rice, according to taste. Wasabi is quite strong, so be sparing! Place a thin slice of salmon onto the rice. Place a thin slice of salmon onto the rice. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion. Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion. Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends. Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends. Serve with bowls of soy sauce and extra wasabi. Serve with bowls of soy sauce and extra wasabi."
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} | 52757be01393fba007bb668631664f8845b7e4e4d4fa4ecb37d566104cd5a6ac | Mary Berry's wobbly apricot tart recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wobbly_apricot_tart_20144_16x9.jpg The pastry and marzipan melt over the apricot halves to make a wobbly top for this sweet, and simply delicious, fruit tart. 225g/8oz plain flour, plus extra for dusting100g/3½oz icing sugar100g/3½oz butter, cubed1 free-range egg 225g/8oz plain flour, plus extra for dusting 100g/3½oz icing sugar 100g/3½oz butter, cubed 1 free-range egg 375g/13oz almond paste or marzipan2 x 400g/14oz cans halved apricots in natural juice 375g/13oz almond paste or marzipan 2 x 400g/14oz cans halved apricots in natural juice icing sugarsingle cream or crème fraîche icing sugar single cream or crème fraîche Method For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film and chill in the fridge for approximately 15 minutes.Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a 23cm/9in round deep fluted tin. Take two-thirds of the chilled pastry from the fridge. Roll it out thinly to make a circle large enough to line the base and sides of the tin. Use a rolling pin to lift the pastry into the tin.Use a small ball of excess pastry to press the rolled out pastry into the base and sides of the fluted tin (this will help prevent holes forming in the pastry). Ensure the tin is fully lined, with no holes.Coarsely grate or finely chop the almond paste or marzipan and sprinkle it over the base of the tart Drain the apricots thoroughly and pat dry with kitchen paper. Arrange the apricots over the base of the tart cut side down. Roll out the remaining pastry to form the lid. Dampen the edge of the pastry base in the tin. Lift the pastry lid over the top of the fruit and press the two layers of pastry together around the edge of the tin, patching the edges if necessary.Place the tart on the preheated baking tray and bake in the centre of the oven for approximately 30-35 minutes, or until pale golden-brown.To serve, dust with icing sugar and serve with crème fraîche or cream. For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film and chill in the fridge for approximately 15 minutes. For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film and chill in the fridge for approximately 15 minutes. Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a 23cm/9in round deep fluted tin. Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a 23cm/9in round deep fluted tin. Take two-thirds of the chilled pastry from the fridge. Roll it out thinly to make a circle large enough to line the base and sides of the tin. Use a rolling pin to lift the pastry into the tin. Take two-thirds of the chilled pastry from the fridge. Roll it out thinly to make a circle large enough to line the base and sides of the tin. Use a rolling pin to lift the pastry into the tin. Use a small ball of excess pastry to press the rolled out pastry into the base and sides of the fluted tin (this will help prevent holes forming in the pastry). Ensure the tin is fully lined, with no holes. Use a small ball of excess pastry to press the rolled out pastry into the base and sides of the fluted tin (this will help prevent holes forming in the pastry). Ensure the tin is fully lined, with no holes. Coarsely grate or finely chop the almond paste or marzipan and sprinkle it over the base of the tart Coarsely grate or finely chop the almond paste or marzipan and sprinkle it over the base of the tart Drain the apricots thoroughly and pat dry with kitchen paper. Arrange the apricots over the base of the tart cut side down. Drain the apricots thoroughly and pat dry with kitchen paper. Arrange the apricots over the base of the tart cut side down. Roll out the remaining pastry to form the lid. Dampen the edge of the pastry base in the tin. Lift the pastry lid over the top of the fruit and press the two layers of pastry together around the edge of the tin, patching the edges if necessary. Roll out the remaining pastry to form the lid. Dampen the edge of the pastry base in the tin. Lift the pastry lid over the top of the fruit and press the two layers of pastry together around the edge of the tin, patching the edges if necessary. Place the tart on the preheated baking tray and bake in the centre of the oven for approximately 30-35 minutes, or until pale golden-brown. Place the tart on the preheated baking tray and bake in the centre of the oven for approximately 30-35 minutes, or until pale golden-brown. To serve, dust with icing sugar and serve with crème fraîche or cream. To serve, dust with icing sugar and serve with crème fraîche or cream. | {
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"title": "Mary Berry's wobbly apricot tart 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/wobbly_apricot_tart_20144_16x9.jpg The pastry and marzipan melt over the apricot halves to make a wobbly top for this sweet, and simply delicious, fruit tart. 225g/8oz plain flour, plus extra for dusting100g/3½oz icing sugar100g/3½oz butter, cubed1 free-range egg 225g/8oz plain flour, plus extra for dusting 100g/3½oz icing sugar 100g/3½oz butter, cubed 1 free-range egg 375g/13oz almond paste or marzipan2 x 400g/14oz cans halved apricots in natural juice 375g/13oz almond paste or marzipan 2 x 400g/14oz cans halved apricots in natural juice icing sugarsingle cream or crème fraîche icing sugar single cream or crème fraîche Method For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film and chill in the fridge for approximately 15 minutes.Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a 23cm/9in round deep fluted tin. Take two-thirds of the chilled pastry from the fridge. Roll it out thinly to make a circle large enough to line the base and sides of the tin. Use a rolling pin to lift the pastry into the tin.Use a small ball of excess pastry to press the rolled out pastry into the base and sides of the fluted tin (this will help prevent holes forming in the pastry). Ensure the tin is fully lined, with no holes.Coarsely grate or finely chop the almond paste or marzipan and sprinkle it over the base of the tart Drain the apricots thoroughly and pat dry with kitchen paper. Arrange the apricots over the base of the tart cut side down. Roll out the remaining pastry to form the lid. Dampen the edge of the pastry base in the tin. Lift the pastry lid over the top of the fruit and press the two layers of pastry together around the edge of the tin, patching the edges if necessary.Place the tart on the preheated baking tray and bake in the centre of the oven for approximately 30-35 minutes, or until pale golden-brown.To serve, dust with icing sugar and serve with crème fraîche or cream. For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film and chill in the fridge for approximately 15 minutes. For the pastry put the flour, icing sugar and butter into a food processor. Blend until it resembles breadcrumbs. Add the egg and mix until the mixture holds together. Tip onto a floured work surface and gather the dough into a ball. Wrap in cling film and chill in the fridge for approximately 15 minutes. Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a 23cm/9in round deep fluted tin. Preheat the oven to 200C/400F/Gas 6 and place a baking tray on the middle shelf to heat. Line the base and sides of a 23cm/9in round deep fluted tin. Take two-thirds of the chilled pastry from the fridge. Roll it out thinly to make a circle large enough to line the base and sides of the tin. Use a rolling pin to lift the pastry into the tin. Take two-thirds of the chilled pastry from the fridge. Roll it out thinly to make a circle large enough to line the base and sides of the tin. Use a rolling pin to lift the pastry into the tin. Use a small ball of excess pastry to press the rolled out pastry into the base and sides of the fluted tin (this will help prevent holes forming in the pastry). Ensure the tin is fully lined, with no holes. Use a small ball of excess pastry to press the rolled out pastry into the base and sides of the fluted tin (this will help prevent holes forming in the pastry). Ensure the tin is fully lined, with no holes. Coarsely grate or finely chop the almond paste or marzipan and sprinkle it over the base of the tart Coarsely grate or finely chop the almond paste or marzipan and sprinkle it over the base of the tart Drain the apricots thoroughly and pat dry with kitchen paper. Arrange the apricots over the base of the tart cut side down. Drain the apricots thoroughly and pat dry with kitchen paper. Arrange the apricots over the base of the tart cut side down. Roll out the remaining pastry to form the lid. Dampen the edge of the pastry base in the tin. Lift the pastry lid over the top of the fruit and press the two layers of pastry together around the edge of the tin, patching the edges if necessary. Roll out the remaining pastry to form the lid. Dampen the edge of the pastry base in the tin. Lift the pastry lid over the top of the fruit and press the two layers of pastry together around the edge of the tin, patching the edges if necessary. Place the tart on the preheated baking tray and bake in the centre of the oven for approximately 30-35 minutes, or until pale golden-brown. Place the tart on the preheated baking tray and bake in the centre of the oven for approximately 30-35 minutes, or until pale golden-brown. To serve, dust with icing sugar and serve with crème fraîche or cream. To serve, dust with icing sugar and serve with crème fraîche or cream."
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} | a28503e7f0483c5d4d8b3de1110986de85f3b0287ed2012f24a36e36bef6141c | Pumpkin cheesecake recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkincheesecake_8826_16x9.jpg This creamy cheesecake makes a change from the more traditional pumpkin pie. Perfect for a Thanksgiving feast. 225g/8oz digestive biscuits60g/2oz butterjuice and zest 1 lemon340g/12oz cooked pumpkin (steamed or roasted)225g/8oz caster sugar450g/1lb cream cheese1 tsp ground cinnamon2.5g/½ tsp freshly grated nutmeg4 eggs90ml/3fl oz double cream90ml/3fl oz natural yoghurt 225g/8oz digestive biscuits 60g/2oz butter juice and zest 1 lemon 340g/12oz cooked pumpkin (steamed or roasted) 225g/8oz caster sugar 450g/1lb cream cheese 1 tsp ground cinnamon 2.5g/½ tsp freshly grated nutmeg 4 eggs 90ml/3fl oz double cream 90ml/3fl oz natural yoghurt Method Heat the oven to 170C/325F/Gas 3.Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature. Heat the oven to 170C/325F/Gas 3. Heat the oven to 170C/325F/Gas 3. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature. | {
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"title": "Pumpkin cheesecake 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/pumpkincheesecake_8826_16x9.jpg This creamy cheesecake makes a change from the more traditional pumpkin pie. Perfect for a Thanksgiving feast. 225g/8oz digestive biscuits60g/2oz butterjuice and zest 1 lemon340g/12oz cooked pumpkin (steamed or roasted)225g/8oz caster sugar450g/1lb cream cheese1 tsp ground cinnamon2.5g/½ tsp freshly grated nutmeg4 eggs90ml/3fl oz double cream90ml/3fl oz natural yoghurt 225g/8oz digestive biscuits 60g/2oz butter juice and zest 1 lemon 340g/12oz cooked pumpkin (steamed or roasted) 225g/8oz caster sugar 450g/1lb cream cheese 1 tsp ground cinnamon 2.5g/½ tsp freshly grated nutmeg 4 eggs 90ml/3fl oz double cream 90ml/3fl oz natural yoghurt Method Heat the oven to 170C/325F/Gas 3.Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature. Heat the oven to 170C/325F/Gas 3. Heat the oven to 170C/325F/Gas 3. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature."
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} | 98dc7742519fc3eb5549ea529d95a09e45d230e9a8d28fd6c071c2bc4a9645b5 | Cherry trifle recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cherry_trifle_23466_16x9.jpg Trifle's not just for Christmas - James Martin's cherry-topped version is perfect for a summer gathering. 100g/3½oz caster sugar1.5kg/3lb 5oz cherries, stoned100ml/3½fl oz cherry brandy2 litres/3½ pints double cream, whipped600ml/20fl oz fresh vanilla custard, cooled2 Madeira cakes, sliced50g/1¾oz white chocolate, grated 100g/3½oz caster sugar 1.5kg/3lb 5oz cherries, stoned 100ml/3½fl oz cherry brandy 2 litres/3½ pints double cream, whipped 600ml/20fl oz fresh vanilla custard, cooled 2 Madeira cakes, sliced 50g/1¾oz white chocolate, grated 100g/3½oz caster sugar12-20 cherries on stalks, to decorate 100g/3½oz caster sugar 12-20 cherries on stalks, to decorate Method Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly.Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool. Whisk together half the cream and all the custard. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup.In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture.Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate.To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them. Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly. Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly. Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool. Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool. Whisk together half the cream and all the custard. Whisk together half the cream and all the custard. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup. In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture. In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture. Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate. Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate. To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning. To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them. Recipe tips If you don't have a piping bag you can use a clean plastic food bag instead. Simply spoon the cream into a corner, twist the open end to seal and snip off the tip. | {
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"title": "Cherry trifle recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cherry_trifle_23466_16x9.jpg Trifle's not just for Christmas - James Martin's cherry-topped version is perfect for a summer gathering. 100g/3½oz caster sugar1.5kg/3lb 5oz cherries, stoned100ml/3½fl oz cherry brandy2 litres/3½ pints double cream, whipped600ml/20fl oz fresh vanilla custard, cooled2 Madeira cakes, sliced50g/1¾oz white chocolate, grated 100g/3½oz caster sugar 1.5kg/3lb 5oz cherries, stoned 100ml/3½fl oz cherry brandy 2 litres/3½ pints double cream, whipped 600ml/20fl oz fresh vanilla custard, cooled 2 Madeira cakes, sliced 50g/1¾oz white chocolate, grated 100g/3½oz caster sugar12-20 cherries on stalks, to decorate 100g/3½oz caster sugar 12-20 cherries on stalks, to decorate Method Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly.Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool. Whisk together half the cream and all the custard. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup.In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture.Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate.To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them. Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly. Make a sugar syrup by heating the caster sugar with 100ml/3½fl oz water until the sugar has completely dissolved. Set aside to cool slightly. Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool. Put the cherries in a large pan with 50ml/2fl oz of the sugar syrup and half the cherry brandy. Cook for 5-10 minutes, then set aside to cool. Whisk together half the cream and all the custard. Whisk together half the cream and all the custard. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup. Soak the cake slices in the remaining brandy and 50ml/2fl oz sugar syrup. In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture. In a large serving bowl, create the layers. First add the cherries, then the soaked cake and top with the cream and custard mixture. Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate. Put the remaining whipped cream in a piping bag and pipe swirls onto the top of the trifle. Cover with the grated chocolate. To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning. To decorate, melt the sugar into a non-stick pan set over a medium heat. Keep heating until a dark-brown caramel forms (CAUTION: Do not leave unattended), then immediately dunk the pan in cold water to prevent the caramel burning. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them. Carefully dip the cherries into the caramel and place on a silicone mat or non-stick baking parchment to cool completely. When cool decorate the trifle with them. Recipe tips If you don't have a piping bag you can use a clean plastic food bag instead. Simply spoon the cream into a corner, twist the open end to seal and snip off the tip."
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} | 491c642e52980c91dc1503a142755804c06a41724a01a530382f873c2b3f2c4b | Golden egg curry recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_egg_curry_00708_16x9.jpg 2 green chillies, de-seeded and roughly chopped4 green finger chillies, 1 roughly chopped and 3 left whole 150g/5½oz shallots, peeled and roughly chopped 2 large garlic cloves, roughly chopped 25g/1oz fresh ginger, peeled and roughly chopped15g/½oz fresh turmeric, peeled and roughly chopped, or 1 tsp ground turmeric 2 tbsp vegetable oil 1 lemongrass stalk, trimmed and bruised1 x 400ml tin coconut milk 2 tsp sea salt flakes 2 tsp tamarind paste 4 large free-range eggs, at room temperature rice or flatbreads (or both), to serve 2 green chillies, de-seeded and roughly chopped 4 green finger chillies, 1 roughly chopped and 3 left whole 150g/5½oz shallots, peeled and roughly chopped 2 large garlic cloves, roughly chopped 25g/1oz fresh ginger, peeled and roughly chopped 15g/½oz fresh turmeric, peeled and roughly chopped, or 1 tsp ground turmeric 2 tbsp vegetable oil 1 lemongrass stalk, trimmed and bruised 1 x 400ml tin coconut milk 2 tsp sea salt flakes 2 tsp tamarind paste 4 large free-range eggs, at room temperature rice or flatbreads (or both), to serve Method Blend the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste using a stick blender or mini food processor. Heat the oil in a heavy-based wok or a similar-sized pan with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, until the paste is cooked and softened. Add the coconut milk, salt and tamarind with 100ml/3½fl oz freshly boiled water. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and add to the pan. Turn the heat up to bring to a near boil, then reduce the heat and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup. Crack the eggs into the sauce, cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, flatbreads or both. Blend the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste using a stick blender or mini food processor. Blend the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste using a stick blender or mini food processor. Heat the oil in a heavy-based wok or a similar-sized pan with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, until the paste is cooked and softened. Heat the oil in a heavy-based wok or a similar-sized pan with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, until the paste is cooked and softened. Add the coconut milk, salt and tamarind with 100ml/3½fl oz freshly boiled water. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and add to the pan. Turn the heat up to bring to a near boil, then reduce the heat and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup. Add the coconut milk, salt and tamarind with 100ml/3½fl oz freshly boiled water. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and add to the pan. Turn the heat up to bring to a near boil, then reduce the heat and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup. Crack the eggs into the sauce, cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. Crack the eggs into the sauce, cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, flatbreads or both. Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, flatbreads or both. Recipe tips This has definite heat, but not eye-wateringly so. If you’d like it a bit milder, do not pierce the three whole finger chillies. And if you’d like it a lot milder, then you could de-seed the finger chilli that goes in the paste, and dispense with the whole ones in the soup. But even if, like me, you love fiery food, I don’t advise eating the whole chillies. I won’t stop you, but you have been warned. | {
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"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_egg_curry_00708_16x9.jpg 2 green chillies, de-seeded and roughly chopped4 green finger chillies, 1 roughly chopped and 3 left whole 150g/5½oz shallots, peeled and roughly chopped 2 large garlic cloves, roughly chopped 25g/1oz fresh ginger, peeled and roughly chopped15g/½oz fresh turmeric, peeled and roughly chopped, or 1 tsp ground turmeric 2 tbsp vegetable oil 1 lemongrass stalk, trimmed and bruised1 x 400ml tin coconut milk 2 tsp sea salt flakes 2 tsp tamarind paste 4 large free-range eggs, at room temperature rice or flatbreads (or both), to serve 2 green chillies, de-seeded and roughly chopped 4 green finger chillies, 1 roughly chopped and 3 left whole 150g/5½oz shallots, peeled and roughly chopped 2 large garlic cloves, roughly chopped 25g/1oz fresh ginger, peeled and roughly chopped 15g/½oz fresh turmeric, peeled and roughly chopped, or 1 tsp ground turmeric 2 tbsp vegetable oil 1 lemongrass stalk, trimmed and bruised 1 x 400ml tin coconut milk 2 tsp sea salt flakes 2 tsp tamarind paste 4 large free-range eggs, at room temperature rice or flatbreads (or both), to serve Method Blend the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste using a stick blender or mini food processor. Heat the oil in a heavy-based wok or a similar-sized pan with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, until the paste is cooked and softened. Add the coconut milk, salt and tamarind with 100ml/3½fl oz freshly boiled water. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and add to the pan. Turn the heat up to bring to a near boil, then reduce the heat and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup. Crack the eggs into the sauce, cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, flatbreads or both. Blend the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste using a stick blender or mini food processor. Blend the 2 green chillies and 1 roughly chopped green finger chilli, shallots, garlic, ginger and turmeric to a paste using a stick blender or mini food processor. Heat the oil in a heavy-based wok or a similar-sized pan with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, until the paste is cooked and softened. Heat the oil in a heavy-based wok or a similar-sized pan with a lid, add the paste and the lemongrass and fry gently, stirring frequently, for 5 minutes, until the paste is cooked and softened. Add the coconut milk, salt and tamarind with 100ml/3½fl oz freshly boiled water. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and add to the pan. Turn the heat up to bring to a near boil, then reduce the heat and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup. Add the coconut milk, salt and tamarind with 100ml/3½fl oz freshly boiled water. Make a couple of little incisions in each of the 3 whole finger chillies with the point of a small sharp knife and add to the pan. Turn the heat up to bring to a near boil, then reduce the heat and simmer gently for about 7 minutes, stirring frequently, until the sauce has cooked and reduced to a thick golden soup. Crack the eggs into the sauce, cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. Crack the eggs into the sauce, cover with a lid and leave to simmer very gently for about 4 minutes, or until the whites are set but the yolks still runny, or cook for longer if you want well-cooked yolks. Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, flatbreads or both. Divide between two bowls, trying to spoon out most of the sauce from the pan first. Serve with rice, flatbreads or both. Recipe tips This has definite heat, but not eye-wateringly so. If you’d like it a bit milder, do not pierce the three whole finger chillies. And if you’d like it a lot milder, then you could de-seed the finger chilli that goes in the paste, and dispense with the whole ones in the soup. But even if, like me, you love fiery food, I don’t advise eating the whole chillies. I won’t stop you, but you have been warned."
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} | dc26a134304f73fba0f142d948565e7b0465f70c91991feeb32ae4b94f66ad56 | Parmesan French toast recipe
An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parmesan_french_toast_87497_16x9.jpg While obviously a contender for weekend brunch, this savoury take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It’s also exactly what I need when I’ve come back in late, having uncharacteristically and disturbingly gone without dinner. 1 large free-range egg 3 tbsp finely grated Parmesan ¼ tsp paprika 1 tsp Dijon mustard ½ tsp Worcestershire sauce 3 tbsp full-fat milk 2 slices white sourdough bread (see recipe tip)1 tbsp unsalted butter ½ tsp olive oil flatleaf parsley, for sprinkling (optional)1 spring onion, thinly sliced, for garnishing (optional) 1 large free-range egg 3 tbsp finely grated Parmesan ¼ tsp paprika 1 tsp Dijon mustard ½ tsp Worcestershire sauce 3 tbsp full-fat milk 2 slices white sourdough bread (see recipe tip) 1 tbsp unsalted butter ½ tsp olive oil flatleaf parsley, for sprinkling (optional) 1 spring onion, thinly sliced, for garnishing (optional) Method Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in. Sit the bread in this mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. When the bread is soaked, warm the butter and oil in a frying pan over a medium heat. Once the butter is beginning to bubble, fry the bread for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of golden-brown on the surface. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if desired. Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in. Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in. Sit the bread in this mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. Sit the bread in this mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. When the bread is soaked, warm the butter and oil in a frying pan over a medium heat. Once the butter is beginning to bubble, fry the bread for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of golden-brown on the surface. When the bread is soaked, warm the butter and oil in a frying pan over a medium heat. Once the butter is beginning to bubble, fry the bread for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of golden-brown on the surface. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if desired. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if desired. Recipe tips The white sourdough bread I keep in the house is a modest-sized loaf. If you happen to have a huge loaf of bread use just one slice and halve it. | {
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"title": "Parmesan French toast recipe",
"content": "An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parmesan_french_toast_87497_16x9.jpg While obviously a contender for weekend brunch, this savoury take on French toast is, for me, a perfect early supper when I feel like something comforting and quick. It’s also exactly what I need when I’ve come back in late, having uncharacteristically and disturbingly gone without dinner. 1 large free-range egg 3 tbsp finely grated Parmesan ¼ tsp paprika 1 tsp Dijon mustard ½ tsp Worcestershire sauce 3 tbsp full-fat milk 2 slices white sourdough bread (see recipe tip)1 tbsp unsalted butter ½ tsp olive oil flatleaf parsley, for sprinkling (optional)1 spring onion, thinly sliced, for garnishing (optional) 1 large free-range egg 3 tbsp finely grated Parmesan ¼ tsp paprika 1 tsp Dijon mustard ½ tsp Worcestershire sauce 3 tbsp full-fat milk 2 slices white sourdough bread (see recipe tip) 1 tbsp unsalted butter ½ tsp olive oil flatleaf parsley, for sprinkling (optional) 1 spring onion, thinly sliced, for garnishing (optional) Method Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in. Sit the bread in this mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. When the bread is soaked, warm the butter and oil in a frying pan over a medium heat. Once the butter is beginning to bubble, fry the bread for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of golden-brown on the surface. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if desired. Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in. Whisk the egg, Parmesan, paprika, mustard, Worcestershire sauce and milk together in a shallow dish that the slices of bread will fit in. Sit the bread in this mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. Sit the bread in this mixture for about 2 minutes each side, pressing down on it every now and again. You want the slices to be soaked through and softened, but not falling to pieces. Spoon any remaining egg mixture over. When the bread is soaked, warm the butter and oil in a frying pan over a medium heat. Once the butter is beginning to bubble, fry the bread for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of golden-brown on the surface. When the bread is soaked, warm the butter and oil in a frying pan over a medium heat. Once the butter is beginning to bubble, fry the bread for about 2 minutes each side – keep a good eye on it – until it is cooked through with patches of golden-brown on the surface. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if desired. Remove from the pan, and eat just as it is, or sprinkle with chopped parsley and thinly sliced spring onion, if desired. Recipe tips The white sourdough bread I keep in the house is a modest-sized loaf. If you happen to have a huge loaf of bread use just one slice and halve it."
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} | 29b8c0bb1ca21df272bfb9128e00c570f14b5a44656062bc36da8b352fc192bb | Baked Welsh cake cheesecake recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_welsh_cake_68115_16x9.jpg A Welsh take on the classic cheesecake. The chunky Welsh cakes stirred into the mixture add an interesting texture. 450g/1lb self-raising flour, plus extra for dustingpinch salt120g/4½oz lard120g/4½oz butter120g/4½oz caster sugar, plus extra for sprinkling50g/1¾oz white chocolate drops75g/2½oz dried cranberries, chopped2 free-range eggs, beaten1-2 tbsp milk, if needed 450g/1lb self-raising flour, plus extra for dusting pinch salt 120g/4½oz lard 120g/4½oz butter 120g/4½oz caster sugar, plus extra for sprinkling 50g/1¾oz white chocolate drops 75g/2½oz dried cranberries, chopped 2 free-range eggs, beaten 1-2 tbsp milk, if needed 12–14 digestive biscuits, or 15 small shortbreads50g/1¾oz butter, plus extra for greasing½ tsp ground cinnamon½ tsp ground nutmeg600g/1lb 5oz cream cheese2 tbsp plain flour175g/6oz caster sugar3 drops vanilla essence2 free-range eggs1 free-range egg yolk142g/5oz soured cream 12–14 digestive biscuits, or 15 small shortbreads 50g/1¾oz butter, plus extra for greasing ½ tsp ground cinnamon ½ tsp ground nutmeg 600g/1lb 5oz cream cheese 2 tbsp plain flour 175g/6oz caster sugar 3 drops vanilla essence 2 free-range eggs 1 free-range egg yolk 142g/5oz soured cream Method For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50.Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes.For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool.Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined.Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape.Leave to cool in the tin and serve in slices, warm or cold. For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50. Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes. For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool. For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool. Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined. Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined. Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape. Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape. Leave to cool in the tin and serve in slices, warm or cold. Leave to cool in the tin and serve in slices, warm or cold. Recipe tips Keep any leftover Welsh cakes for 1-2 days in the fridge. If making for a nut-free diet, please check the biscuit packaging to ensure they are suitable. | {
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"title": "Baked Welsh cake cheesecake 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/baked_welsh_cake_68115_16x9.jpg A Welsh take on the classic cheesecake. The chunky Welsh cakes stirred into the mixture add an interesting texture. 450g/1lb self-raising flour, plus extra for dustingpinch salt120g/4½oz lard120g/4½oz butter120g/4½oz caster sugar, plus extra for sprinkling50g/1¾oz white chocolate drops75g/2½oz dried cranberries, chopped2 free-range eggs, beaten1-2 tbsp milk, if needed 450g/1lb self-raising flour, plus extra for dusting pinch salt 120g/4½oz lard 120g/4½oz butter 120g/4½oz caster sugar, plus extra for sprinkling 50g/1¾oz white chocolate drops 75g/2½oz dried cranberries, chopped 2 free-range eggs, beaten 1-2 tbsp milk, if needed 12–14 digestive biscuits, or 15 small shortbreads50g/1¾oz butter, plus extra for greasing½ tsp ground cinnamon½ tsp ground nutmeg600g/1lb 5oz cream cheese2 tbsp plain flour175g/6oz caster sugar3 drops vanilla essence2 free-range eggs1 free-range egg yolk142g/5oz soured cream 12–14 digestive biscuits, or 15 small shortbreads 50g/1¾oz butter, plus extra for greasing ½ tsp ground cinnamon ½ tsp ground nutmeg 600g/1lb 5oz cream cheese 2 tbsp plain flour 175g/6oz caster sugar 3 drops vanilla essence 2 free-range eggs 1 free-range egg yolk 142g/5oz soured cream Method For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50.Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes.For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool.Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined.Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape.Leave to cool in the tin and serve in slices, warm or cold. For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. For the Welsh cakes, tip the flour into a large bowl and add the salt. Rub the lard and butter into the flour until the mixture resembles breadcrumbs. Stir in the caster sugar, then add the white chocolate and cranberries and mix until well combined. Add the eggs and mix with your hands until the mixture comes together in a smooth dough, adding milk if needed to loosen the dough. Roll the mixture out on a floured work surface to a thickness of 6mm/¼in. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50. Cut circles from the dough using a 5cm/2in pastry cutter – this mixture should make about 50. Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Grease a heavy frying pan with butter and heat over a high heat. Once hot, reduce the heat, place a few Welsh cakes into the hot pan and cook for 1-2 minutes on each side, or until golden-brown. Keep an eye on the heat, increasing or decreasing as necessary. If the pan is too cool the Welsh cakes will spread, if too hot, they will burn on the outside. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes. Once the Welsh cakes are cooked, place them onto greaseproof paper sprinkled with caster sugar. Sprinkle with caster sugar and set aside to cool. Repeat with the remaining Welsh cakes. For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool. For the cheesecake, preheat the oven to 180C/350F/Gas 4. Put the digestive biscuits in a freezer bag and crush them gently with a rolling pin. Melt the butter in pan and mix in the crushed biscuits and spices. Press this mixture into a 23cm/9in springform tin and bake for 5–10 minutes, then set aside to cool. Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined. Whisk the cream cheese, flour, sugar, vanilla essence, eggs, egg yolk and soured cream in a bowl until well combined. Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape. Cut up four or five of the Welsh cakes into chunky pieces and gently fold them into the mixture. Arrange some of the remaining Welsh cakes over the biscuit base until it is covered and then pour the cream cheese mixture on top. Bake for 35-40 minutes or until the cheesecake is slightly wobbly in the centre but able to hold its shape. Leave to cool in the tin and serve in slices, warm or cold. Leave to cool in the tin and serve in slices, warm or cold. Recipe tips Keep any leftover Welsh cakes for 1-2 days in the fridge. If making for a nut-free diet, please check the biscuit packaging to ensure they are suitable."
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} | 6f1cb3b54d960a66465e9aa706c7af9c148ef840166b7f2b12e56f75f2821782 | Watercress and pea soup recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/watercress_and_pea_soup_72980_16x9.jpg This delicate, creamy watercress and pea soup is perfect for a spring day and works well served hot or chilled. 50g/2oz butter1 shallot, peeled, chopped2-3 garlic cloves, peeled, chopped400g/14oz fresh watercress 400g/14oz frozen peas (shelled weight)100g/3½oz flatleaf parsley1 litre/1¾ pints hot vegetable stock100ml/3½fl oz double creamsalt and freshly ground black pepper 50g/2oz butter 1 shallot, peeled, chopped 2-3 garlic cloves, peeled, chopped 400g/14oz fresh watercress 400g/14oz frozen peas (shelled weight) 100g/3½oz flatleaf parsley 1 litre/1¾ pints hot vegetable stock 100ml/3½fl oz double cream salt and freshly ground black pepper handful fresh pea shoots handful baby watercress2 handfuls croûtons (optional)2 rashers cooked streaky bacon, crumbled (optional)drizzle olive oil handful fresh pea shoots handful baby watercress 2 handfuls croûtons (optional) 2 rashers cooked streaky bacon, crumbled (optional) drizzle olive oil Method Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened - about 3-4 minutes. Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender.Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted. Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately. Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened - about 3-4 minutes. Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened - about 3-4 minutes. Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender. Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender. Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted. Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted. Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately. Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately. Recipe tips This watercress and pea soup recipe can be made in just a few minutes, or make ahead and keep in the fridge for 1-2 days. Reheat the soup and add garnishes at the last minute. | {
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"title": "Watercress and pea soup recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/watercress_and_pea_soup_72980_16x9.jpg This delicate, creamy watercress and pea soup is perfect for a spring day and works well served hot or chilled. 50g/2oz butter1 shallot, peeled, chopped2-3 garlic cloves, peeled, chopped400g/14oz fresh watercress 400g/14oz frozen peas (shelled weight)100g/3½oz flatleaf parsley1 litre/1¾ pints hot vegetable stock100ml/3½fl oz double creamsalt and freshly ground black pepper 50g/2oz butter 1 shallot, peeled, chopped 2-3 garlic cloves, peeled, chopped 400g/14oz fresh watercress 400g/14oz frozen peas (shelled weight) 100g/3½oz flatleaf parsley 1 litre/1¾ pints hot vegetable stock 100ml/3½fl oz double cream salt and freshly ground black pepper handful fresh pea shoots handful baby watercress2 handfuls croûtons (optional)2 rashers cooked streaky bacon, crumbled (optional)drizzle olive oil handful fresh pea shoots handful baby watercress 2 handfuls croûtons (optional) 2 rashers cooked streaky bacon, crumbled (optional) drizzle olive oil Method Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened - about 3-4 minutes. Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender.Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted. Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately. Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened - about 3-4 minutes. Heat half of the butter in a frying pan over a medium heat. Add the shallot, garlic and fry gently until softened - about 3-4 minutes. Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender. Add the watercress, peas, parsley and hot stock or water, bring the mixture to the boil, then reduce the heat until the mixture is simmering and continue to simmer for three minutes, or until the peas are bright green and just tender. Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted. Pour in the cream, then blend thoroughly using a hand-held blender. Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter until melted. Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately. Divide the soup equally among four serving bowls and garnish with the pea shoots, baby watercress, croûtons and crisp bacon pieces. Finish with a drizzle of olive oil. Serve immediately. Recipe tips This watercress and pea soup recipe can be made in just a few minutes, or make ahead and keep in the fridge for 1-2 days. Reheat the soup and add garnishes at the last minute."
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} | 1966b7fd96b8bd614d495d3e8d84dd475a84bc3a637f300654e19c37a64e9a3b | Salmon with buttered leeks and yuzu dressing recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_with_buttered_20725_16x9.jpg A quick everyday dish, but good enough to impress. The yuzu dressing gives it a wonderfully fresh citrus flavour. 25g/1oz butter4 small leeks, washed and thinly sliced4 x 125g/4½oz salmon fillets, skin removed 25g/1oz butter 4 small leeks, washed and thinly sliced 4 x 125g/4½oz salmon fillets, skin removed 2cm/¾in piece fresh root ginger, peeled and grated2 garlic cloves, crushed1 small red chilli, seeds removed and very finely chopped2 tbsp yuzu juice4 tbsp light olive oilsalt and freshly ground black pepper 2cm/¾in piece fresh root ginger, peeled and grated 2 garlic cloves, crushed 1 small red chilli, seeds removed and very finely chopped 2 tbsp yuzu juice 4 tbsp light olive oil salt and freshly ground black pepper small bunch coriander, leaves onlypink radishes, thinly sliced using a vegetable peeler small bunch coriander, leaves only pink radishes, thinly sliced using a vegetable peeler Method Preheat the oven 200C/180C Fan/Gas 6.Heat the butter in a large frying pan over a medium–high heat. Add the leeks and fry for a few minutes. Lower the heat and cook for 15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin.Put the ginger, garlic, chilli, yuzu juice, oil and salt and pepper into a bowl and stir. Reserve 2 tablespoons of the dressing. Sit the salmon fillets on top of the leeks, season with salt and pepper and spoon the dressing over so the ginger and chilli is on top.Bake for 12–15 minutes, or until the fish is just cooked. Toss the coriander and radishes in the reserved dressing. Spoon the leeks on to plates and top with the salmon. Pile the radish and coriander on top of the salmon. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Heat the butter in a large frying pan over a medium–high heat. Add the leeks and fry for a few minutes. Lower the heat and cook for 15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin. Heat the butter in a large frying pan over a medium–high heat. Add the leeks and fry for a few minutes. Lower the heat and cook for 15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin. Put the ginger, garlic, chilli, yuzu juice, oil and salt and pepper into a bowl and stir. Reserve 2 tablespoons of the dressing. Sit the salmon fillets on top of the leeks, season with salt and pepper and spoon the dressing over so the ginger and chilli is on top. Put the ginger, garlic, chilli, yuzu juice, oil and salt and pepper into a bowl and stir. Reserve 2 tablespoons of the dressing. Sit the salmon fillets on top of the leeks, season with salt and pepper and spoon the dressing over so the ginger and chilli is on top. Bake for 12–15 minutes, or until the fish is just cooked. Bake for 12–15 minutes, or until the fish is just cooked. Toss the coriander and radishes in the reserved dressing. Spoon the leeks on to plates and top with the salmon. Pile the radish and coriander on top of the salmon. Toss the coriander and radishes in the reserved dressing. Spoon the leeks on to plates and top with the salmon. Pile the radish and coriander on top of the salmon. Recipe tips The fish and leeks can be assembled up to 6 hours ahead ready to go in the oven. Simply pour the dressing over just before cooking. | {
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"title": "Salmon with buttered leeks and yuzu dressing recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_with_buttered_20725_16x9.jpg A quick everyday dish, but good enough to impress. The yuzu dressing gives it a wonderfully fresh citrus flavour. 25g/1oz butter4 small leeks, washed and thinly sliced4 x 125g/4½oz salmon fillets, skin removed 25g/1oz butter 4 small leeks, washed and thinly sliced 4 x 125g/4½oz salmon fillets, skin removed 2cm/¾in piece fresh root ginger, peeled and grated2 garlic cloves, crushed1 small red chilli, seeds removed and very finely chopped2 tbsp yuzu juice4 tbsp light olive oilsalt and freshly ground black pepper 2cm/¾in piece fresh root ginger, peeled and grated 2 garlic cloves, crushed 1 small red chilli, seeds removed and very finely chopped 2 tbsp yuzu juice 4 tbsp light olive oil salt and freshly ground black pepper small bunch coriander, leaves onlypink radishes, thinly sliced using a vegetable peeler small bunch coriander, leaves only pink radishes, thinly sliced using a vegetable peeler Method Preheat the oven 200C/180C Fan/Gas 6.Heat the butter in a large frying pan over a medium–high heat. Add the leeks and fry for a few minutes. Lower the heat and cook for 15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin.Put the ginger, garlic, chilli, yuzu juice, oil and salt and pepper into a bowl and stir. Reserve 2 tablespoons of the dressing. Sit the salmon fillets on top of the leeks, season with salt and pepper and spoon the dressing over so the ginger and chilli is on top.Bake for 12–15 minutes, or until the fish is just cooked. Toss the coriander and radishes in the reserved dressing. Spoon the leeks on to plates and top with the salmon. Pile the radish and coriander on top of the salmon. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Heat the butter in a large frying pan over a medium–high heat. Add the leeks and fry for a few minutes. Lower the heat and cook for 15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin. Heat the butter in a large frying pan over a medium–high heat. Add the leeks and fry for a few minutes. Lower the heat and cook for 15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin. Put the ginger, garlic, chilli, yuzu juice, oil and salt and pepper into a bowl and stir. Reserve 2 tablespoons of the dressing. Sit the salmon fillets on top of the leeks, season with salt and pepper and spoon the dressing over so the ginger and chilli is on top. Put the ginger, garlic, chilli, yuzu juice, oil and salt and pepper into a bowl and stir. Reserve 2 tablespoons of the dressing. Sit the salmon fillets on top of the leeks, season with salt and pepper and spoon the dressing over so the ginger and chilli is on top. Bake for 12–15 minutes, or until the fish is just cooked. Bake for 12–15 minutes, or until the fish is just cooked. Toss the coriander and radishes in the reserved dressing. Spoon the leeks on to plates and top with the salmon. Pile the radish and coriander on top of the salmon. Toss the coriander and radishes in the reserved dressing. Spoon the leeks on to plates and top with the salmon. Pile the radish and coriander on top of the salmon. Recipe tips The fish and leeks can be assembled up to 6 hours ahead ready to go in the oven. Simply pour the dressing over just before cooking."
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} | b20b30e17f7e0274f936b4cca876b9444b7bfb45bb6d0cb8e6497bf42d4588f8 | Green salad with croûtons recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salad_verte_with_15684_16x9.jpg A fresh green salad with crunchy croûtons and a delicious dressing is perfect for barbecue sides (and practising French!). Once you’ve mastered this dressing, you can have fun creating your own salad combinations. If you're making this recipe with children, see the tips section for advice on kitchen safety. ½ large baguette or 1 small baguette, torn into bite-sized pieces 1 tsp dried mixed herbs 2 tbsp olive oil ½ large baguette or 1 small baguette, torn into bite-sized pieces 1 tsp dried mixed herbs 2 tbsp olive oil 1 garlic clove, crushed 1 tsp English or French mustard1 tsp red wine vinegar 4 tbsp olive oil salt and freshly ground black pepper 1 garlic clove, crushed 1 tsp English or French mustard 1 tsp red wine vinegar 4 tbsp olive oil salt and freshly ground black pepper 2 lettuces (e.g. Romaine, Little Gem or butterhead), torn into small pieceshandful of salad leaves (e.g. watercress, rocket or baby spinach)handful of soft fresh herbs (e.g. chervil, tarragon, parsley or chives), roughly chopped or torn 2 lettuces (e.g. Romaine, Little Gem or butterhead), torn into small pieces handful of salad leaves (e.g. watercress, rocket or baby spinach) handful of soft fresh herbs (e.g. chervil, tarragon, parsley or chives), roughly chopped or torn Method Preheat the oven to 190C/170C Fan/Gas 5.Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown.To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined.To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown. Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown. To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined. To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined. To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. Recipe tips If making with children, always supervise small children when using the oven and sharp knives. Make sure children always wear thick oven gloves when transferring food to and from the oven or let an adult to do this step. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salad_verte_with_15684_16x9.jpg A fresh green salad with crunchy croûtons and a delicious dressing is perfect for barbecue sides (and practising French!). Once you’ve mastered this dressing, you can have fun creating your own salad combinations. If you're making this recipe with children, see the tips section for advice on kitchen safety. ½ large baguette or 1 small baguette, torn into bite-sized pieces 1 tsp dried mixed herbs 2 tbsp olive oil ½ large baguette or 1 small baguette, torn into bite-sized pieces 1 tsp dried mixed herbs 2 tbsp olive oil 1 garlic clove, crushed 1 tsp English or French mustard1 tsp red wine vinegar 4 tbsp olive oil salt and freshly ground black pepper 1 garlic clove, crushed 1 tsp English or French mustard 1 tsp red wine vinegar 4 tbsp olive oil salt and freshly ground black pepper 2 lettuces (e.g. Romaine, Little Gem or butterhead), torn into small pieceshandful of salad leaves (e.g. watercress, rocket or baby spinach)handful of soft fresh herbs (e.g. chervil, tarragon, parsley or chives), roughly chopped or torn 2 lettuces (e.g. Romaine, Little Gem or butterhead), torn into small pieces handful of salad leaves (e.g. watercress, rocket or baby spinach) handful of soft fresh herbs (e.g. chervil, tarragon, parsley or chives), roughly chopped or torn Method Preheat the oven to 190C/170C Fan/Gas 5.Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown.To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined.To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown. Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown. To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined. To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined. To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. Recipe tips If making with children, always supervise small children when using the oven and sharp knives. Make sure children always wear thick oven gloves when transferring food to and from the oven or let an adult to do this step."
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} | 1dbd1457e1d0f7cc7217d582d25cac328640046ba6738920b5f53e29ec18d250 | Lighter cranachan recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_20683_16x9.jpg This recipe is based on a traditional Scottish cranachan but with the addition of half-fat crème fraiche to lighten the cream mixture and some flaked almonds for extra crunch. 75g/2½fl oz porridge oats35g/1oz flaked almonds300ml/10fl oz double cream150g/5½oz half-fat crème fraîche½ tsp vanilla extract3 tbsp whisky3 tbsp clear honey, plus extra for drizzling400g/14oz fresh raspberries2-3 tbsp caster sugar 75g/2½fl oz porridge oats 35g/1oz flaked almonds 300ml/10fl oz double cream 150g/5½oz half-fat crème fraîche ½ tsp vanilla extract 3 tbsp whisky 3 tbsp clear honey, plus extra for drizzling 400g/14oz fresh raspberries 2-3 tbsp caster sugar Method Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool.Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Don’t over-whisk the cream as it will stiffen further when mixed with the oats.Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink purée. Discard the seeds. Sweeten the purée with the sugar to taste.Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top.Drizzle over half of the raspberry purée. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered. Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool. Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool. Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Don’t over-whisk the cream as it will stiffen further when mixed with the oats. Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Don’t over-whisk the cream as it will stiffen further when mixed with the oats. Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink purée. Discard the seeds. Sweeten the purée with the sugar to taste. Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink purée. Discard the seeds. Sweeten the purée with the sugar to taste. Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top. Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top. Drizzle over half of the raspberry purée. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered. Drizzle over half of the raspberry purée. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered. Recipe tips If you don’t want to use the crème fraîche, increase the double cream by 150ml/5fl oz. | {
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"title": "Lighter cranachan recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_20683_16x9.jpg This recipe is based on a traditional Scottish cranachan but with the addition of half-fat crème fraiche to lighten the cream mixture and some flaked almonds for extra crunch. 75g/2½fl oz porridge oats35g/1oz flaked almonds300ml/10fl oz double cream150g/5½oz half-fat crème fraîche½ tsp vanilla extract3 tbsp whisky3 tbsp clear honey, plus extra for drizzling400g/14oz fresh raspberries2-3 tbsp caster sugar 75g/2½fl oz porridge oats 35g/1oz flaked almonds 300ml/10fl oz double cream 150g/5½oz half-fat crème fraîche ½ tsp vanilla extract 3 tbsp whisky 3 tbsp clear honey, plus extra for drizzling 400g/14oz fresh raspberries 2-3 tbsp caster sugar Method Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool.Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Don’t over-whisk the cream as it will stiffen further when mixed with the oats.Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink purée. Discard the seeds. Sweeten the purée with the sugar to taste.Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top.Drizzle over half of the raspberry purée. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered. Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool. Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool. Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Don’t over-whisk the cream as it will stiffen further when mixed with the oats. Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Don’t over-whisk the cream as it will stiffen further when mixed with the oats. Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink purée. Discard the seeds. Sweeten the purée with the sugar to taste. Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink purée. Discard the seeds. Sweeten the purée with the sugar to taste. Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top. Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top. Drizzle over half of the raspberry purée. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered. Drizzle over half of the raspberry purée. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered. Recipe tips If you don’t want to use the crème fraîche, increase the double cream by 150ml/5fl oz."
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} | 4e8bbf086c36b5e88b0c8104a4ac8aa30ca9fe5b91fa3ac549d148953c09e3de | Black Forest cranachan recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_cranachan_06130_16x9.jpg This boozy, decadent cranachan combines chocolate, cherries and lashings of cream to create an easy, modern-day trifle. 250g/9oz fresh cherries, stones removed, halved4 tbsp almond liqueur125g/4½oz rolled oats30g/1oz flaked almonds200g/7oz good-quality dark chocolate (minimum 70% cocoa solids), preferably Fairtrade1 tbsp clear honey400ml/14fl oz double cream50g/1¾oz icing sugar 250g/9oz fresh cherries, stones removed, halved 4 tbsp almond liqueur 125g/4½oz rolled oats 30g/1oz flaked almonds 200g/7oz good-quality dark chocolate (minimum 70% cocoa solids), preferably Fairtrade 1 tbsp clear honey 400ml/14fl oz double cream 50g/1¾oz icing sugar Method Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes.Meanwhile, preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes, shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively, preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.)Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool.Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly.Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well. Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined.Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed.Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes.Next, spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish). Spoon in the remaining whipped cream, then sprinkle over the toasted almonds.Chill the Black Forest cranachans in the fridge for at least 30 minutes, or until needed, to firm up.Just before serving, garnish each dessert with one of the remaining cherries. Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes. Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes. Meanwhile, preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes, shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively, preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.) Meanwhile, preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes, shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively, preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.) Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool. Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool. Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly. Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly. Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well. Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well. Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined. Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined. Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed. Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed. Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes. Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes. Next, spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish). Next, spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish). Spoon in the remaining whipped cream, then sprinkle over the toasted almonds. Spoon in the remaining whipped cream, then sprinkle over the toasted almonds. Chill the Black Forest cranachans in the fridge for at least 30 minutes, or until needed, to firm up. Chill the Black Forest cranachans in the fridge for at least 30 minutes, or until needed, to firm up. Just before serving, garnish each dessert with one of the remaining cherries. Just before serving, garnish each dessert with one of the remaining cherries. | {
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"title": "Black Forest cranachan recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_forest_cranachan_06130_16x9.jpg This boozy, decadent cranachan combines chocolate, cherries and lashings of cream to create an easy, modern-day trifle. 250g/9oz fresh cherries, stones removed, halved4 tbsp almond liqueur125g/4½oz rolled oats30g/1oz flaked almonds200g/7oz good-quality dark chocolate (minimum 70% cocoa solids), preferably Fairtrade1 tbsp clear honey400ml/14fl oz double cream50g/1¾oz icing sugar 250g/9oz fresh cherries, stones removed, halved 4 tbsp almond liqueur 125g/4½oz rolled oats 30g/1oz flaked almonds 200g/7oz good-quality dark chocolate (minimum 70% cocoa solids), preferably Fairtrade 1 tbsp clear honey 400ml/14fl oz double cream 50g/1¾oz icing sugar Method Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes.Meanwhile, preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes, shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively, preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.)Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool.Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly.Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well. Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined.Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed.Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes.Next, spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish). Spoon in the remaining whipped cream, then sprinkle over the toasted almonds.Chill the Black Forest cranachans in the fridge for at least 30 minutes, or until needed, to firm up.Just before serving, garnish each dessert with one of the remaining cherries. Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes. Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes. Meanwhile, preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes, shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively, preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.) Meanwhile, preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes, shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively, preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.) Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool. Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool. Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly. Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly. Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well. Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well. Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined. Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined. Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed. Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed. Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes. Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes. Next, spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish). Next, spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish). Spoon in the remaining whipped cream, then sprinkle over the toasted almonds. Spoon in the remaining whipped cream, then sprinkle over the toasted almonds. Chill the Black Forest cranachans in the fridge for at least 30 minutes, or until needed, to firm up. Chill the Black Forest cranachans in the fridge for at least 30 minutes, or until needed, to firm up. Just before serving, garnish each dessert with one of the remaining cherries. Just before serving, garnish each dessert with one of the remaining cherries."
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} | 5e00955b72a21218196a0638882a26bc7dc2bc1db057c4c1cccab01faec4fb0c | Mary Berry's venison Wellington recipe
Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Remove and set aside to cool.Reduce the heat to low, add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes, or until soft and golden. Remove the lid and fry for a minute to drive off any liquid. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Add the sugar, vinegar and thyme to the onions and cook for 5 minutes, or until sticky. Leave to cool completely.Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to neaten. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. Fold up the ends and bring over the sides, trim any excess if there are double layers of pastry, and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Chill in the fridge for 1 hour, along with any remaining beaten egg.Preheat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot.Brush the Wellington with the remaining beaten egg. Sit it on the hot baking tray and roast for 20–25 minutes, or until golden-brown. Leave to rest for 5–10 minutes before carving.Meanwhile, to make the sauce, fry the reserved cooked onion in a saucepan over a high heat for 1 minute. Sprinkle in the flour, and stir. Add the hot stock, fruit jelly and port. Bring to the boil, stirring, and cook for 5 minutes, or until reduced and thickened. Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Add more salt and pepper if necessary.Carve the venison into very thick slices and serve with the port sauce. Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Remove and set aside to cool. Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Remove and set aside to cool. Reduce the heat to low, add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes, or until soft and golden. Reduce the heat to low, add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes, or until soft and golden. Remove the lid and fry for a minute to drive off any liquid. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Add the sugar, vinegar and thyme to the onions and cook for 5 minutes, or until sticky. Leave to cool completely. Remove the lid and fry for a minute to drive off any liquid. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Add the sugar, vinegar and thyme to the onions and cook for 5 minutes, or until sticky. Leave to cool completely. Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to neaten. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to neaten. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. Fold up the ends and bring over the sides, trim any excess if there are double layers of pastry, and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Chill in the fridge for 1 hour, along with any remaining beaten egg. Fold up the ends and bring over the sides, trim any excess if there are double layers of pastry, and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Chill in the fridge for 1 hour, along with any remaining beaten egg. Preheat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot. Preheat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot. Brush the Wellington with the remaining beaten egg. Sit it on the hot baking tray and roast for 20–25 minutes, or until golden-brown. Leave to rest for 5–10 minutes before carving. Brush the Wellington with the remaining beaten egg. Sit it on the hot baking tray and roast for 20–25 minutes, or until golden-brown. Leave to rest for 5–10 minutes before carving. Meanwhile, to make the sauce, fry the reserved cooked onion in a saucepan over a high heat for 1 minute. Sprinkle in the flour, and stir. Add the hot stock, fruit jelly and port. Bring to the boil, stirring, and cook for 5 minutes, or until reduced and thickened. Meanwhile, to make the sauce, fry the reserved cooked onion in a saucepan over a high heat for 1 minute. Sprinkle in the flour, and stir. Add the hot stock, fruit jelly and port. Bring to the boil, stirring, and cook for 5 minutes, or until reduced and thickened. Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Add more salt and pepper if necessary. Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Add more salt and pepper if necessary. Carve the venison into very thick slices and serve with the port sauce. Carve the venison into very thick slices and serve with the port sauce. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Mary Berry's venison Wellington recipe",
"content": "Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Remove and set aside to cool.Reduce the heat to low, add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes, or until soft and golden. Remove the lid and fry for a minute to drive off any liquid. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Add the sugar, vinegar and thyme to the onions and cook for 5 minutes, or until sticky. Leave to cool completely.Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to neaten. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. Fold up the ends and bring over the sides, trim any excess if there are double layers of pastry, and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Chill in the fridge for 1 hour, along with any remaining beaten egg.Preheat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot.Brush the Wellington with the remaining beaten egg. Sit it on the hot baking tray and roast for 20–25 minutes, or until golden-brown. Leave to rest for 5–10 minutes before carving.Meanwhile, to make the sauce, fry the reserved cooked onion in a saucepan over a high heat for 1 minute. Sprinkle in the flour, and stir. Add the hot stock, fruit jelly and port. Bring to the boil, stirring, and cook for 5 minutes, or until reduced and thickened. Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Add more salt and pepper if necessary.Carve the venison into very thick slices and serve with the port sauce. Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Remove and set aside to cool. Heat the oil in a large frying pan over a high heat. Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Remove and set aside to cool. Reduce the heat to low, add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes, or until soft and golden. Reduce the heat to low, add the onions to the pan and fry for few minutes. Cover with a lid and cook for 15–20 minutes, or until soft and golden. Remove the lid and fry for a minute to drive off any liquid. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Add the sugar, vinegar and thyme to the onions and cook for 5 minutes, or until sticky. Leave to cool completely. Remove the lid and fry for a minute to drive off any liquid. Remove half the onions with a slotted spoon and set aside (this will be used for the gravy later). Add the sugar, vinegar and thyme to the onions and cook for 5 minutes, or until sticky. Leave to cool completely. Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to neaten. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. Roll the pastry out on a lightly floured work surface until it is very thin – about 25x35cm/10x14in. Trim the edges to neaten. Brush the surface of the pastry with the mustard, sit the browned fillet in the centre and spoon over the sticky balsamic onions. Fold up the ends and bring over the sides, trim any excess if there are double layers of pastry, and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Chill in the fridge for 1 hour, along with any remaining beaten egg. Fold up the ends and bring over the sides, trim any excess if there are double layers of pastry, and brush with beaten egg. Use the pastry trimmings to cut out three leaves and arrange in the centre of the Wellington, then glaze them with egg. Chill in the fridge for 1 hour, along with any remaining beaten egg. Preheat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot. Preheat the oven to 220C/200C Fan/Gas 7. You will need a large baking tray lined with non-stick baking paper preheated in the oven so that it is piping hot. Brush the Wellington with the remaining beaten egg. Sit it on the hot baking tray and roast for 20–25 minutes, or until golden-brown. Leave to rest for 5–10 minutes before carving. Brush the Wellington with the remaining beaten egg. Sit it on the hot baking tray and roast for 20–25 minutes, or until golden-brown. Leave to rest for 5–10 minutes before carving. Meanwhile, to make the sauce, fry the reserved cooked onion in a saucepan over a high heat for 1 minute. Sprinkle in the flour, and stir. Add the hot stock, fruit jelly and port. Bring to the boil, stirring, and cook for 5 minutes, or until reduced and thickened. Meanwhile, to make the sauce, fry the reserved cooked onion in a saucepan over a high heat for 1 minute. Sprinkle in the flour, and stir. Add the hot stock, fruit jelly and port. Bring to the boil, stirring, and cook for 5 minutes, or until reduced and thickened. Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Add more salt and pepper if necessary. Strain the sauce through a sieve, return it to the pan, season with salt and pepper, and cook for a few more minutes, until it has a coating consistency. Add more salt and pepper if necessary. Carve the venison into very thick slices and serve with the port sauce. Carve the venison into very thick slices and serve with the port sauce."
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} | de90ed3e1b0472f0265364f74f69b96440e0eaaff8e419324871480e67017327 | Classic cranachan recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_66101_16x9.jpg This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle. 570ml/1 pint double cream85g/3oz porridge oats7 tbsp whisky3 tbsp honey450g/1lb raspberriesfresh mint, to garnish 570ml/1 pint double cream 85g/3oz porridge oats 7 tbsp whisky 3 tbsp honey 450g/1lb raspberries fresh mint, to garnish Method Toast the oats in a frying pan, being careful not to burn them. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Serve in dessert glasses garnished with a few raspberries and mint. Toast the oats in a frying pan, being careful not to burn them. Toast the oats in a frying pan, being careful not to burn them. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Serve in dessert glasses garnished with a few raspberries and mint. Serve in dessert glasses garnished with a few raspberries and mint. | {
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"title": "Classic cranachan recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranachan_66101_16x9.jpg This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle. 570ml/1 pint double cream85g/3oz porridge oats7 tbsp whisky3 tbsp honey450g/1lb raspberriesfresh mint, to garnish 570ml/1 pint double cream 85g/3oz porridge oats 7 tbsp whisky 3 tbsp honey 450g/1lb raspberries fresh mint, to garnish Method Toast the oats in a frying pan, being careful not to burn them. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Serve in dessert glasses garnished with a few raspberries and mint. Toast the oats in a frying pan, being careful not to burn them. Toast the oats in a frying pan, being careful not to burn them. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Serve in dessert glasses garnished with a few raspberries and mint. Serve in dessert glasses garnished with a few raspberries and mint."
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} | dd90b11509876569a0059cb21976b6c3006c854f94f6888bf473502556b04d3c | Vegetarian haggis recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_haggis_94965_16x9.jpg Vegetarians can embrace all that Burns Night has to offer with this delicious vegetarian haggis, packed with vegetables and spices. 60g/1¼oz yellow split peas (soaked in boiling water for an hour, or in cold water overnight, then drained)60g/1¼oz pearl barley60g/1¼oz butter, plus extra for greasing2 carrots, peeled and finely diced100g/3½oz chestnut mushrooms, finely chopped 1 large onion, finely diced100g/3½oz porridge oats½ tsp ground coriander 1 tsp ground black pepper, plus extra for seasoning1 tsp ground allspice500ml/18fl oz vegetable stock2 tbsp treacle1 tbsp yeast extract salt and freshly ground black pepper 60g/1¼oz yellow split peas (soaked in boiling water for an hour, or in cold water overnight, then drained) 60g/1¼oz pearl barley 60g/1¼oz butter, plus extra for greasing 2 carrots, peeled and finely diced 100g/3½oz chestnut mushrooms, finely chopped 1 large onion, finely diced 100g/3½oz porridge oats ½ tsp ground coriander 1 tsp ground black pepper, plus extra for seasoning 1 tsp ground allspice 500ml/18fl oz vegetable stock 2 tbsp treacle 1 tbsp yeast extract salt and freshly ground black pepper Method Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper.Preheat the oven to 190C/170C Fan/Gas 5. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately. Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegetarian_haggis_94965",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegetarian haggis recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_haggis_94965_16x9.jpg Vegetarians can embrace all that Burns Night has to offer with this delicious vegetarian haggis, packed with vegetables and spices. 60g/1¼oz yellow split peas (soaked in boiling water for an hour, or in cold water overnight, then drained)60g/1¼oz pearl barley60g/1¼oz butter, plus extra for greasing2 carrots, peeled and finely diced100g/3½oz chestnut mushrooms, finely chopped 1 large onion, finely diced100g/3½oz porridge oats½ tsp ground coriander 1 tsp ground black pepper, plus extra for seasoning1 tsp ground allspice500ml/18fl oz vegetable stock2 tbsp treacle1 tbsp yeast extract salt and freshly ground black pepper 60g/1¼oz yellow split peas (soaked in boiling water for an hour, or in cold water overnight, then drained) 60g/1¼oz pearl barley 60g/1¼oz butter, plus extra for greasing 2 carrots, peeled and finely diced 100g/3½oz chestnut mushrooms, finely chopped 1 large onion, finely diced 100g/3½oz porridge oats ½ tsp ground coriander 1 tsp ground black pepper, plus extra for seasoning 1 tsp ground allspice 500ml/18fl oz vegetable stock 2 tbsp treacle 1 tbsp yeast extract salt and freshly ground black pepper Method Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper.Preheat the oven to 190C/170C Fan/Gas 5. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately. Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper. Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately. Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately."
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} | fb1c1dc78fb9777feca9de2448e82061b865a5e22d33eaf49f571e7c15d7c4d3 | Cream roasted swede soup recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamroastedswedesou_79761_16x9.jpg This creamy soup is a great way to eat swede. Serve with crusty bread for a simple and comforting supper. 1 swede, peeled and cut into cubes3 tbsp olive oilsalt and freshly ground black pepper1 onion, finely chopped2 carrots, finely sliced 2 stalks celery, finely sliced1 clove garlic, crushed6 stalks fresh thyme, leaves only1.25 litres/2 pints vegetable stock142ml/5fl oz carton single creamfresh thyme leaves to garnish 1 swede, peeled and cut into cubes 3 tbsp olive oil salt and freshly ground black pepper 1 onion, finely chopped 2 carrots, finely sliced 2 stalks celery, finely sliced 1 clove garlic, crushed 6 stalks fresh thyme, leaves only 1.25 litres/2 pints vegetable stock 142ml/5fl oz carton single cream fresh thyme leaves to garnish Method Preheat the oven to 200C/400F/Gas 6.Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.Add the roasted swede to the pan and pour over the stock. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned. Add the roasted swede to the pan and pour over the stock. Add the roasted swede to the pan and pour over the stock. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper. | {
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"title": "Cream roasted swede soup recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamroastedswedesou_79761_16x9.jpg This creamy soup is a great way to eat swede. Serve with crusty bread for a simple and comforting supper. 1 swede, peeled and cut into cubes3 tbsp olive oilsalt and freshly ground black pepper1 onion, finely chopped2 carrots, finely sliced 2 stalks celery, finely sliced1 clove garlic, crushed6 stalks fresh thyme, leaves only1.25 litres/2 pints vegetable stock142ml/5fl oz carton single creamfresh thyme leaves to garnish 1 swede, peeled and cut into cubes 3 tbsp olive oil salt and freshly ground black pepper 1 onion, finely chopped 2 carrots, finely sliced 2 stalks celery, finely sliced 1 clove garlic, crushed 6 stalks fresh thyme, leaves only 1.25 litres/2 pints vegetable stock 142ml/5fl oz carton single cream fresh thyme leaves to garnish Method Preheat the oven to 200C/400F/Gas 6.Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.Add the roasted swede to the pan and pour over the stock. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned. Add the roasted swede to the pan and pour over the stock. Add the roasted swede to the pan and pour over the stock. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper."
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} | 83e10846f273773bba6ba0f4ac7e70cd811d25310e86b9981a48a6d1307d4fbd | Nonnettes recipe
An average of 4.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nonettes_60102_16x9.jpg French for ‘little nuns’, these delicious little muffin-sized gingerbread cakes are made with honey and lots of spices, with a secret layer of marmalade within. 80g/2¾oz salted butter200ml/7fl oz honey100ml/3½fl oz milk90g/3¼oz dark brown sugar250g/9oz plain flour50g/1¾oz rye flour2 tsp baking powder1 tsp bicarbonate of sodapinch ground cinnamonpinch Chinese five-spice powderpinch ground gingerpinch freshly grated nutmeg pinch mace150g/5½oz marmalade 80g/2¾oz salted butter 200ml/7fl oz honey 100ml/3½fl oz milk 90g/3¼oz dark brown sugar 250g/9oz plain flour 50g/1¾oz rye flour 2 tsp baking powder 1 tsp bicarbonate of soda pinch ground cinnamon pinch Chinese five-spice powder pinch ground ginger pinch freshly grated nutmeg pinch mace 150g/5½oz marmalade icing sugarfine orange zest icing sugar fine orange zest Method Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter.Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture.Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate. Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter. Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture. Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate. Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate. | {
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"content": "An average of 4.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nonettes_60102_16x9.jpg French for ‘little nuns’, these delicious little muffin-sized gingerbread cakes are made with honey and lots of spices, with a secret layer of marmalade within. 80g/2¾oz salted butter200ml/7fl oz honey100ml/3½fl oz milk90g/3¼oz dark brown sugar250g/9oz plain flour50g/1¾oz rye flour2 tsp baking powder1 tsp bicarbonate of sodapinch ground cinnamonpinch Chinese five-spice powderpinch ground gingerpinch freshly grated nutmeg pinch mace150g/5½oz marmalade 80g/2¾oz salted butter 200ml/7fl oz honey 100ml/3½fl oz milk 90g/3¼oz dark brown sugar 250g/9oz plain flour 50g/1¾oz rye flour 2 tsp baking powder 1 tsp bicarbonate of soda pinch ground cinnamon pinch Chinese five-spice powder pinch ground ginger pinch freshly grated nutmeg pinch mace 150g/5½oz marmalade icing sugarfine orange zest icing sugar fine orange zest Method Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter.Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture.Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate. Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter. Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture. Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate. Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate."
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} | 66be6a8e7e357a1dc3c1dc17fdaf21bf739f8e40763f117ce206d5e68f617814 | Scotch pancakes recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotch_pancakes_80804_16x9.jpg Scotch pancakes, sometimes called drop scones, are traditionally served as a teatime treat with butter and jam, but also make a great breakfast or brunch topped with berries and a dollop of yoghurt. 225g/8oz self-raising flourpinch salt50g/1¾oz caster sugar280ml/9½fl oz semi-skimmed milk2 large free-range eggs2 tbsp sunflower oilbutter, jam, maple syrup, honey, berries or yoghurt, to serve 225g/8oz self-raising flour pinch salt 50g/1¾oz caster sugar 280ml/9½fl oz semi-skimmed milk 2 large free-range eggs 2 tbsp sunflower oil butter, jam, maple syrup, honey, berries or yoghurt, to serve Method Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown.Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings. Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown. Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings. Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotch_pancakes_80804_16x9.jpg Scotch pancakes, sometimes called drop scones, are traditionally served as a teatime treat with butter and jam, but also make a great breakfast or brunch topped with berries and a dollop of yoghurt. 225g/8oz self-raising flourpinch salt50g/1¾oz caster sugar280ml/9½fl oz semi-skimmed milk2 large free-range eggs2 tbsp sunflower oilbutter, jam, maple syrup, honey, berries or yoghurt, to serve 225g/8oz self-raising flour pinch salt 50g/1¾oz caster sugar 280ml/9½fl oz semi-skimmed milk 2 large free-range eggs 2 tbsp sunflower oil butter, jam, maple syrup, honey, berries or yoghurt, to serve Method Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown.Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings. Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown. Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings. Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings."
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} | 8e4b57433ccc4a7f7118a7a7482ff83d36c72d6171678f52b1f105771fe9a62d | Vegan Victoria sponge recipe
An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_victoria_sponge_47068_16x9.jpg This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. You will need 2 x 20cm/8in sandwich cake tins. Each serving provides 694 kcal, 5g protein, 99g carbohydrate (of which 66g sugars), 31g fat (of which 7g saturates), 2g fibre and 0.9g salt. 200g/7oz dairy-free margarine200g/7oz caster sugar325g/11½oz plain flour2 tsp baking powder½ tsp bicarbonate of soda1 tsp vanilla extract100ml/3½fl oz soya milk½ tsp cider vinegar100g/3½oz dairy-free yoghurt 200g/7oz dairy-free margarine 200g/7oz caster sugar 325g/11½oz plain flour 2 tsp baking powder ½ tsp bicarbonate of soda 1 tsp vanilla extract 100ml/3½fl oz soya milk ½ tsp cider vinegar 100g/3½oz dairy-free yoghurt 150g/5½oz dairy-free margarine300g/10½oz icing sugar, sifted, plus extra for dusting. 4–5 tbsp raspberry or strawberry jam 150g/5½oz dairy-free margarine 300g/10½oz icing sugar, sifted, plus extra for dusting. 4–5 tbsp raspberry or strawberry jam Method Grease 2 x 20cm/8in sandwich cake tins and line the base of each with a disc of greased baking parchment.Preheat the oven to 180C/160C Fan/Gas 4.Cream together the dairy-free margarine and caster sugar in a mixing bowl for about 2 minutes until pale and light.Sift the dry ingredients into the bowl and mix to lightly combine. Add the vanilla extract, soya milk, vinegar and yoghurt and mix until smooth and thoroughly incorporated.Divide the mixture evenly between the prepared tins and spread level with the back of a spoon. Bake on the middle shelf of the preheated oven for about 25 minutes, or until risen, golden brown and a skewer inserted into the middle of the cakes comes out clean.Leave the cakes to cool in the tins for 2–3 minutes and then carefully turn out onto a wire rack and leave until cold.For the filling, beat together the dairy-free margarine and icing sugar until smooth and light. Lay one of the cakes on a serving plate and spread the filling on top using a palette knife. Carefully spread the jam over the top and cover with the second cake layer. Dust with icing sugar to serve. Grease 2 x 20cm/8in sandwich cake tins and line the base of each with a disc of greased baking parchment. Grease 2 x 20cm/8in sandwich cake tins and line the base of each with a disc of greased baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cream together the dairy-free margarine and caster sugar in a mixing bowl for about 2 minutes until pale and light. Cream together the dairy-free margarine and caster sugar in a mixing bowl for about 2 minutes until pale and light. Sift the dry ingredients into the bowl and mix to lightly combine. Add the vanilla extract, soya milk, vinegar and yoghurt and mix until smooth and thoroughly incorporated. Sift the dry ingredients into the bowl and mix to lightly combine. Add the vanilla extract, soya milk, vinegar and yoghurt and mix until smooth and thoroughly incorporated. Divide the mixture evenly between the prepared tins and spread level with the back of a spoon. Bake on the middle shelf of the preheated oven for about 25 minutes, or until risen, golden brown and a skewer inserted into the middle of the cakes comes out clean. Divide the mixture evenly between the prepared tins and spread level with the back of a spoon. Bake on the middle shelf of the preheated oven for about 25 minutes, or until risen, golden brown and a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tins for 2–3 minutes and then carefully turn out onto a wire rack and leave until cold. Leave the cakes to cool in the tins for 2–3 minutes and then carefully turn out onto a wire rack and leave until cold. For the filling, beat together the dairy-free margarine and icing sugar until smooth and light. Lay one of the cakes on a serving plate and spread the filling on top using a palette knife. Carefully spread the jam over the top and cover with the second cake layer. Dust with icing sugar to serve. For the filling, beat together the dairy-free margarine and icing sugar until smooth and light. Lay one of the cakes on a serving plate and spread the filling on top using a palette knife. Carefully spread the jam over the top and cover with the second cake layer. Dust with icing sugar to serve. Recipe tips Choose a dairy-free spread that has a high fat and low water content for best results. | {
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"content": "An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_victoria_sponge_47068_16x9.jpg This vegan Victoria sponge is sandwiched together in the classic style with a dairy-free buttercream, and raspberry or strawberry jam. You will need 2 x 20cm/8in sandwich cake tins. Each serving provides 694 kcal, 5g protein, 99g carbohydrate (of which 66g sugars), 31g fat (of which 7g saturates), 2g fibre and 0.9g salt. 200g/7oz dairy-free margarine200g/7oz caster sugar325g/11½oz plain flour2 tsp baking powder½ tsp bicarbonate of soda1 tsp vanilla extract100ml/3½fl oz soya milk½ tsp cider vinegar100g/3½oz dairy-free yoghurt 200g/7oz dairy-free margarine 200g/7oz caster sugar 325g/11½oz plain flour 2 tsp baking powder ½ tsp bicarbonate of soda 1 tsp vanilla extract 100ml/3½fl oz soya milk ½ tsp cider vinegar 100g/3½oz dairy-free yoghurt 150g/5½oz dairy-free margarine300g/10½oz icing sugar, sifted, plus extra for dusting. 4–5 tbsp raspberry or strawberry jam 150g/5½oz dairy-free margarine 300g/10½oz icing sugar, sifted, plus extra for dusting. 4–5 tbsp raspberry or strawberry jam Method Grease 2 x 20cm/8in sandwich cake tins and line the base of each with a disc of greased baking parchment.Preheat the oven to 180C/160C Fan/Gas 4.Cream together the dairy-free margarine and caster sugar in a mixing bowl for about 2 minutes until pale and light.Sift the dry ingredients into the bowl and mix to lightly combine. Add the vanilla extract, soya milk, vinegar and yoghurt and mix until smooth and thoroughly incorporated.Divide the mixture evenly between the prepared tins and spread level with the back of a spoon. Bake on the middle shelf of the preheated oven for about 25 minutes, or until risen, golden brown and a skewer inserted into the middle of the cakes comes out clean.Leave the cakes to cool in the tins for 2–3 minutes and then carefully turn out onto a wire rack and leave until cold.For the filling, beat together the dairy-free margarine and icing sugar until smooth and light. Lay one of the cakes on a serving plate and spread the filling on top using a palette knife. Carefully spread the jam over the top and cover with the second cake layer. Dust with icing sugar to serve. Grease 2 x 20cm/8in sandwich cake tins and line the base of each with a disc of greased baking parchment. Grease 2 x 20cm/8in sandwich cake tins and line the base of each with a disc of greased baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cream together the dairy-free margarine and caster sugar in a mixing bowl for about 2 minutes until pale and light. Cream together the dairy-free margarine and caster sugar in a mixing bowl for about 2 minutes until pale and light. Sift the dry ingredients into the bowl and mix to lightly combine. Add the vanilla extract, soya milk, vinegar and yoghurt and mix until smooth and thoroughly incorporated. Sift the dry ingredients into the bowl and mix to lightly combine. Add the vanilla extract, soya milk, vinegar and yoghurt and mix until smooth and thoroughly incorporated. Divide the mixture evenly between the prepared tins and spread level with the back of a spoon. Bake on the middle shelf of the preheated oven for about 25 minutes, or until risen, golden brown and a skewer inserted into the middle of the cakes comes out clean. Divide the mixture evenly between the prepared tins and spread level with the back of a spoon. Bake on the middle shelf of the preheated oven for about 25 minutes, or until risen, golden brown and a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tins for 2–3 minutes and then carefully turn out onto a wire rack and leave until cold. Leave the cakes to cool in the tins for 2–3 minutes and then carefully turn out onto a wire rack and leave until cold. For the filling, beat together the dairy-free margarine and icing sugar until smooth and light. Lay one of the cakes on a serving plate and spread the filling on top using a palette knife. Carefully spread the jam over the top and cover with the second cake layer. Dust with icing sugar to serve. For the filling, beat together the dairy-free margarine and icing sugar until smooth and light. Lay one of the cakes on a serving plate and spread the filling on top using a palette knife. Carefully spread the jam over the top and cover with the second cake layer. Dust with icing sugar to serve. Recipe tips Choose a dairy-free spread that has a high fat and low water content for best results."
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} | 2a496f64990ba121d14e8847f95e21706728699dba7618f3aa66d1beae5871f7 | Pumpkin cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. To make the pumpkin purée halve the pumpkin, scrape out the seeds and stringy bits with a spoon and discard. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. Allow to cool, then scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool.Grease and lightly flour a small bundt tin 21cm/8¼in in diameter.In a large mixing bowl, combine the brown sugar, pumpkin purée, cider and oil. Beat with a handheld electric mixer until thoroughly combined. Add the eggs, one at a time, beating until they are completely mixed in.In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and the spices. Beat this into the wet ingredients for 2-3 minutes until it is thick and smooth.Measure out half the batter into the prepared bundt tin (it should be about 550g/1lb 4oz of mixture). Bake for 30-35 minutes, until the top is springy to the touch and a wooden skewer inserted into the cake comes out clean.Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash, dry, and grease and flour your bundt tin again, and bake the other half.Meanwhile, make the cream cheese icing. Beat the softened butter in a bowl with a handheld electric mixer until it is light and fluffy. Add the cream cheese and beat until smooth. Gradually add the icing sugar and beat until well incorporated. When both cakes are completely cool, use a sharp knife to slice off a thin layer of the bottom of the cake to flatten it (reserve the cake trimmings). Place the 2 cakes, cut sides together, to see if it makes a convincing pumpkin shape. If necessary, trim off a little more so that the curves of the bundt tin line up with each other. Spread a little of the icing onto the bottom cake, then cover with the top cake layer. Use the reserved cake trimmings to fill in the hole in the middle of the cake. Spoon the icing onto the top of the cake and let it run down the sides. Create a fondant stem from the brown fondant, stick a toothpick in the end of the stem and secure it in the cake. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the pumpkin purée halve the pumpkin, scrape out the seeds and stringy bits with a spoon and discard. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. Allow to cool, then scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool. To make the pumpkin purée halve the pumpkin, scrape out the seeds and stringy bits with a spoon and discard. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. Allow to cool, then scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool. Grease and lightly flour a small bundt tin 21cm/8¼in in diameter. Grease and lightly flour a small bundt tin 21cm/8¼in in diameter. In a large mixing bowl, combine the brown sugar, pumpkin purée, cider and oil. Beat with a handheld electric mixer until thoroughly combined. Add the eggs, one at a time, beating until they are completely mixed in. In a large mixing bowl, combine the brown sugar, pumpkin purée, cider and oil. Beat with a handheld electric mixer until thoroughly combined. Add the eggs, one at a time, beating until they are completely mixed in. In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and the spices. Beat this into the wet ingredients for 2-3 minutes until it is thick and smooth. In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and the spices. Beat this into the wet ingredients for 2-3 minutes until it is thick and smooth. Measure out half the batter into the prepared bundt tin (it should be about 550g/1lb 4oz of mixture). Bake for 30-35 minutes, until the top is springy to the touch and a wooden skewer inserted into the cake comes out clean. Measure out half the batter into the prepared bundt tin (it should be about 550g/1lb 4oz of mixture). Bake for 30-35 minutes, until the top is springy to the touch and a wooden skewer inserted into the cake comes out clean. Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash, dry, and grease and flour your bundt tin again, and bake the other half. Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash, dry, and grease and flour your bundt tin again, and bake the other half. Meanwhile, make the cream cheese icing. Beat the softened butter in a bowl with a handheld electric mixer until it is light and fluffy. Add the cream cheese and beat until smooth. Gradually add the icing sugar and beat until well incorporated. Meanwhile, make the cream cheese icing. Beat the softened butter in a bowl with a handheld electric mixer until it is light and fluffy. Add the cream cheese and beat until smooth. Gradually add the icing sugar and beat until well incorporated. When both cakes are completely cool, use a sharp knife to slice off a thin layer of the bottom of the cake to flatten it (reserve the cake trimmings). Place the 2 cakes, cut sides together, to see if it makes a convincing pumpkin shape. If necessary, trim off a little more so that the curves of the bundt tin line up with each other. When both cakes are completely cool, use a sharp knife to slice off a thin layer of the bottom of the cake to flatten it (reserve the cake trimmings). Place the 2 cakes, cut sides together, to see if it makes a convincing pumpkin shape. If necessary, trim off a little more so that the curves of the bundt tin line up with each other. Spread a little of the icing onto the bottom cake, then cover with the top cake layer. Use the reserved cake trimmings to fill in the hole in the middle of the cake. Spoon the icing onto the top of the cake and let it run down the sides. Create a fondant stem from the brown fondant, stick a toothpick in the end of the stem and secure it in the cake. Spread a little of the icing onto the bottom cake, then cover with the top cake layer. Use the reserved cake trimmings to fill in the hole in the middle of the cake. Spoon the icing onto the top of the cake and let it run down the sides. Create a fondant stem from the brown fondant, stick a toothpick in the end of the stem and secure it in the cake. | {
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"title": "Pumpkin cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. To make the pumpkin purée halve the pumpkin, scrape out the seeds and stringy bits with a spoon and discard. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. Allow to cool, then scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool.Grease and lightly flour a small bundt tin 21cm/8¼in in diameter.In a large mixing bowl, combine the brown sugar, pumpkin purée, cider and oil. Beat with a handheld electric mixer until thoroughly combined. Add the eggs, one at a time, beating until they are completely mixed in.In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and the spices. Beat this into the wet ingredients for 2-3 minutes until it is thick and smooth.Measure out half the batter into the prepared bundt tin (it should be about 550g/1lb 4oz of mixture). Bake for 30-35 minutes, until the top is springy to the touch and a wooden skewer inserted into the cake comes out clean.Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash, dry, and grease and flour your bundt tin again, and bake the other half.Meanwhile, make the cream cheese icing. Beat the softened butter in a bowl with a handheld electric mixer until it is light and fluffy. Add the cream cheese and beat until smooth. Gradually add the icing sugar and beat until well incorporated. When both cakes are completely cool, use a sharp knife to slice off a thin layer of the bottom of the cake to flatten it (reserve the cake trimmings). Place the 2 cakes, cut sides together, to see if it makes a convincing pumpkin shape. If necessary, trim off a little more so that the curves of the bundt tin line up with each other. Spread a little of the icing onto the bottom cake, then cover with the top cake layer. Use the reserved cake trimmings to fill in the hole in the middle of the cake. Spoon the icing onto the top of the cake and let it run down the sides. Create a fondant stem from the brown fondant, stick a toothpick in the end of the stem and secure it in the cake. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the pumpkin purée halve the pumpkin, scrape out the seeds and stringy bits with a spoon and discard. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. Allow to cool, then scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool. To make the pumpkin purée halve the pumpkin, scrape out the seeds and stringy bits with a spoon and discard. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. Allow to cool, then scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool. Grease and lightly flour a small bundt tin 21cm/8¼in in diameter. Grease and lightly flour a small bundt tin 21cm/8¼in in diameter. In a large mixing bowl, combine the brown sugar, pumpkin purée, cider and oil. Beat with a handheld electric mixer until thoroughly combined. Add the eggs, one at a time, beating until they are completely mixed in. In a large mixing bowl, combine the brown sugar, pumpkin purée, cider and oil. Beat with a handheld electric mixer until thoroughly combined. Add the eggs, one at a time, beating until they are completely mixed in. In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and the spices. Beat this into the wet ingredients for 2-3 minutes until it is thick and smooth. In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and the spices. Beat this into the wet ingredients for 2-3 minutes until it is thick and smooth. Measure out half the batter into the prepared bundt tin (it should be about 550g/1lb 4oz of mixture). Bake for 30-35 minutes, until the top is springy to the touch and a wooden skewer inserted into the cake comes out clean. Measure out half the batter into the prepared bundt tin (it should be about 550g/1lb 4oz of mixture). Bake for 30-35 minutes, until the top is springy to the touch and a wooden skewer inserted into the cake comes out clean. Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash, dry, and grease and flour your bundt tin again, and bake the other half. Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash, dry, and grease and flour your bundt tin again, and bake the other half. Meanwhile, make the cream cheese icing. Beat the softened butter in a bowl with a handheld electric mixer until it is light and fluffy. Add the cream cheese and beat until smooth. Gradually add the icing sugar and beat until well incorporated. Meanwhile, make the cream cheese icing. Beat the softened butter in a bowl with a handheld electric mixer until it is light and fluffy. Add the cream cheese and beat until smooth. Gradually add the icing sugar and beat until well incorporated. When both cakes are completely cool, use a sharp knife to slice off a thin layer of the bottom of the cake to flatten it (reserve the cake trimmings). Place the 2 cakes, cut sides together, to see if it makes a convincing pumpkin shape. If necessary, trim off a little more so that the curves of the bundt tin line up with each other. When both cakes are completely cool, use a sharp knife to slice off a thin layer of the bottom of the cake to flatten it (reserve the cake trimmings). Place the 2 cakes, cut sides together, to see if it makes a convincing pumpkin shape. If necessary, trim off a little more so that the curves of the bundt tin line up with each other. Spread a little of the icing onto the bottom cake, then cover with the top cake layer. Use the reserved cake trimmings to fill in the hole in the middle of the cake. Spoon the icing onto the top of the cake and let it run down the sides. Create a fondant stem from the brown fondant, stick a toothpick in the end of the stem and secure it in the cake. Spread a little of the icing onto the bottom cake, then cover with the top cake layer. Use the reserved cake trimmings to fill in the hole in the middle of the cake. Spoon the icing onto the top of the cake and let it run down the sides. Create a fondant stem from the brown fondant, stick a toothpick in the end of the stem and secure it in the cake."
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} | a19b669ab702b318c8360b67b517f922e01f7d6a2d66cfdfbabba42c571e6eb9 | Healthy blueberry muffins recipe
An average of 4.5 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_blueberry_78791_16x9.jpg These healthy blueberry muffins are made with wholemeal flour for extra fibre, great for a feel-good breakfast, brunch or afternoon tea. Each muffin provides 200 kcal, 5g protein, 24g carbohydrates (of which 10.5g sugars), 9g fat (of which 2g saturates), 2g fibre and 0.5g salt. butter, coconut oil or cooking oil spray, for greasing250g/9oz wholemeal flour 1 tsp baking powder½ tsp bicarbonate of soda½ tsp fine sea salt¼ tsp ground cinnamon100ml/3½fl oz extra virgin olive oil125ml/4fl oz honey or maple syrup2 free-range eggs, preferably at room temperature140g/5oz Greek-style yoghurt2 tsp vanilla extract125g/4½oz fresh or frozen blueberries1 tsp plain flour 1 tbsp granulated sugar, for sprinkling (optional) butter, coconut oil or cooking oil spray, for greasing 250g/9oz wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt ¼ tsp ground cinnamon 100ml/3½fl oz extra virgin olive oil 125ml/4fl oz honey or maple syrup 2 free-range eggs, preferably at room temperature 140g/5oz Greek-style yoghurt 2 tsp vanilla extract 125g/4½oz fresh or frozen blueberries 1 tsp plain flour 1 tbsp granulated sugar, for sprinkling (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. If you have a non-stick 12-hole muffin tin it may not need greasing or lining with paper cases; otherwise, grease all 12 holes of your muffin tin with butter, coconut oil or cooking oil spray, or line with paper muffin cases.In a large mixing bowl, mix the wholemeal flour with the baking powder, bicarbonate of soda, salt and cinnamon. In a medium mixing bowl, whisk together the oil and honey or maple syrup. Add the eggs and beat well, then add the yoghurt and vanilla and mix well. Pour the wet ingredients into the dry and mix well using a large wooden spoon. Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick.Divide the mixture between the 12 muffin cups. Sprinkle the tops of the muffins with sugar, if using. Bake for 15–20 minutes, until the muffins are golden on top. Transfer to a wire rack to cool. Preheat the oven to 220C/200C Fan/Gas 7. If you have a non-stick 12-hole muffin tin it may not need greasing or lining with paper cases; otherwise, grease all 12 holes of your muffin tin with butter, coconut oil or cooking oil spray, or line with paper muffin cases. Preheat the oven to 220C/200C Fan/Gas 7. If you have a non-stick 12-hole muffin tin it may not need greasing or lining with paper cases; otherwise, grease all 12 holes of your muffin tin with butter, coconut oil or cooking oil spray, or line with paper muffin cases. In a large mixing bowl, mix the wholemeal flour with the baking powder, bicarbonate of soda, salt and cinnamon. In a large mixing bowl, mix the wholemeal flour with the baking powder, bicarbonate of soda, salt and cinnamon. In a medium mixing bowl, whisk together the oil and honey or maple syrup. Add the eggs and beat well, then add the yoghurt and vanilla and mix well. Pour the wet ingredients into the dry and mix well using a large wooden spoon. In a medium mixing bowl, whisk together the oil and honey or maple syrup. Add the eggs and beat well, then add the yoghurt and vanilla and mix well. Pour the wet ingredients into the dry and mix well using a large wooden spoon. Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick. Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick. Divide the mixture between the 12 muffin cups. Sprinkle the tops of the muffins with sugar, if using. Bake for 15–20 minutes, until the muffins are golden on top. Transfer to a wire rack to cool. Divide the mixture between the 12 muffin cups. Sprinkle the tops of the muffins with sugar, if using. Bake for 15–20 minutes, until the muffins are golden on top. Transfer to a wire rack to cool. | {
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"url": "https://www.bbc.co.uk/food/recipes/healthy_blueberry_78791",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Healthy blueberry muffins recipe",
"content": "An average of 4.5 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_blueberry_78791_16x9.jpg These healthy blueberry muffins are made with wholemeal flour for extra fibre, great for a feel-good breakfast, brunch or afternoon tea. Each muffin provides 200 kcal, 5g protein, 24g carbohydrates (of which 10.5g sugars), 9g fat (of which 2g saturates), 2g fibre and 0.5g salt. butter, coconut oil or cooking oil spray, for greasing250g/9oz wholemeal flour 1 tsp baking powder½ tsp bicarbonate of soda½ tsp fine sea salt¼ tsp ground cinnamon100ml/3½fl oz extra virgin olive oil125ml/4fl oz honey or maple syrup2 free-range eggs, preferably at room temperature140g/5oz Greek-style yoghurt2 tsp vanilla extract125g/4½oz fresh or frozen blueberries1 tsp plain flour 1 tbsp granulated sugar, for sprinkling (optional) butter, coconut oil or cooking oil spray, for greasing 250g/9oz wholemeal flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt ¼ tsp ground cinnamon 100ml/3½fl oz extra virgin olive oil 125ml/4fl oz honey or maple syrup 2 free-range eggs, preferably at room temperature 140g/5oz Greek-style yoghurt 2 tsp vanilla extract 125g/4½oz fresh or frozen blueberries 1 tsp plain flour 1 tbsp granulated sugar, for sprinkling (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. If you have a non-stick 12-hole muffin tin it may not need greasing or lining with paper cases; otherwise, grease all 12 holes of your muffin tin with butter, coconut oil or cooking oil spray, or line with paper muffin cases.In a large mixing bowl, mix the wholemeal flour with the baking powder, bicarbonate of soda, salt and cinnamon. In a medium mixing bowl, whisk together the oil and honey or maple syrup. Add the eggs and beat well, then add the yoghurt and vanilla and mix well. Pour the wet ingredients into the dry and mix well using a large wooden spoon. Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick.Divide the mixture between the 12 muffin cups. Sprinkle the tops of the muffins with sugar, if using. Bake for 15–20 minutes, until the muffins are golden on top. Transfer to a wire rack to cool. Preheat the oven to 220C/200C Fan/Gas 7. If you have a non-stick 12-hole muffin tin it may not need greasing or lining with paper cases; otherwise, grease all 12 holes of your muffin tin with butter, coconut oil or cooking oil spray, or line with paper muffin cases. Preheat the oven to 220C/200C Fan/Gas 7. If you have a non-stick 12-hole muffin tin it may not need greasing or lining with paper cases; otherwise, grease all 12 holes of your muffin tin with butter, coconut oil or cooking oil spray, or line with paper muffin cases. In a large mixing bowl, mix the wholemeal flour with the baking powder, bicarbonate of soda, salt and cinnamon. In a large mixing bowl, mix the wholemeal flour with the baking powder, bicarbonate of soda, salt and cinnamon. In a medium mixing bowl, whisk together the oil and honey or maple syrup. Add the eggs and beat well, then add the yoghurt and vanilla and mix well. Pour the wet ingredients into the dry and mix well using a large wooden spoon. In a medium mixing bowl, whisk together the oil and honey or maple syrup. Add the eggs and beat well, then add the yoghurt and vanilla and mix well. Pour the wet ingredients into the dry and mix well using a large wooden spoon. Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick. Put the blueberries in a small bowl and mix with the plain flour (this prevents them from sinking to the bottom of the muffins). Gently fold the blueberries into the mixture, which should be quite thick. Divide the mixture between the 12 muffin cups. Sprinkle the tops of the muffins with sugar, if using. Bake for 15–20 minutes, until the muffins are golden on top. Transfer to a wire rack to cool. Divide the mixture between the 12 muffin cups. Sprinkle the tops of the muffins with sugar, if using. Bake for 15–20 minutes, until the muffins are golden on top. Transfer to a wire rack to cool."
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"subdomain": "Recipes"
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"$oid": "68bad015eb3bdbfd0cc00786"
} | ab698024a41ae1880feb8c628382f2df0cc320016e08b6ebe4e7071b96ba29bc | Mushroom crostini recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_crostini_99270_16x9.jpg These crostini would make a delicious vegetarian start to a dinner party - try to use a mixture of wild and cultivated mushrooms if you can. 8 tbsp olive oil2 garlic cloves, 1 peeled, 1 finely chopped1 small red chilli, finely chopped 400g/14oz mixed mushrooms, chopped1 tbsp coarsely chopped fresh flatleaf parsley1 tbsp fresh marjoram leaves salt and freshly ground black pepper8 slices Pugliese (or sourdough) bread 8 tbsp olive oil 2 garlic cloves, 1 peeled, 1 finely chopped 1 small red chilli, finely chopped 400g/14oz mixed mushrooms, chopped 1 tbsp coarsely chopped fresh flatleaf parsley 1 tbsp fresh marjoram leaves salt and freshly ground black pepper 8 slices Pugliese (or sourdough) bread Method Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked.Stir in the parsley and marjoram and season with salt and freshly ground black pepper.Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve. Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked. Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked. Stir in the parsley and marjoram and season with salt and freshly ground black pepper. Stir in the parsley and marjoram and season with salt and freshly ground black pepper. Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve. Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/mushroom_crostini_99270",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mushroom crostini recipe",
"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_crostini_99270_16x9.jpg These crostini would make a delicious vegetarian start to a dinner party - try to use a mixture of wild and cultivated mushrooms if you can. 8 tbsp olive oil2 garlic cloves, 1 peeled, 1 finely chopped1 small red chilli, finely chopped 400g/14oz mixed mushrooms, chopped1 tbsp coarsely chopped fresh flatleaf parsley1 tbsp fresh marjoram leaves salt and freshly ground black pepper8 slices Pugliese (or sourdough) bread 8 tbsp olive oil 2 garlic cloves, 1 peeled, 1 finely chopped 1 small red chilli, finely chopped 400g/14oz mixed mushrooms, chopped 1 tbsp coarsely chopped fresh flatleaf parsley 1 tbsp fresh marjoram leaves salt and freshly ground black pepper 8 slices Pugliese (or sourdough) bread Method Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked.Stir in the parsley and marjoram and season with salt and freshly ground black pepper.Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve. Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked. Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked. Stir in the parsley and marjoram and season with salt and freshly ground black pepper. Stir in the parsley and marjoram and season with salt and freshly ground black pepper. Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve. Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve."
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"$oid": "68bad015eb3bdbfd0cc00787"
} | ca1088b608d92328eb203cff0bf5b93fac93b0f08e0d0f8d30b913a1ae47506c | Easy vegetarian sausage rolls recipe
An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_sausage_rolls_39930_16x9.jpg You'll have to defend these gorgeous vegetarian sausage rolls from the meat eaters. Easy to make and keep in the fridge for an instant party. These are packed with savoury cheesy stuffing and cranberries. 175g/6oz crustless day-old wholemeal bread, torn into pieces10g butter, for frying2 leeks (150g/5½oz trimmed weight), thinly sliced6 sage leaves, finely chopped 2 tsp fresh thyme leaves3 free-range eggs, 1 beaten for egg wash120g/4oz Parmesan (or alternative vegetarian hard cheese), grated100g/3½oz manchego (or alternative vegetarian hard cheese), grated500g/1lb 2oz pack all-butter puff pastry1 tsp plain flour, for dusting50g/1¾oz frozen cranberriessalt and freshly ground black pepper 175g/6oz crustless day-old wholemeal bread, torn into pieces 10g butter, for frying 2 leeks (150g/5½oz trimmed weight), thinly sliced 6 sage leaves, finely chopped 2 tsp fresh thyme leaves 3 free-range eggs, 1 beaten for egg wash 120g/4oz Parmesan (or alternative vegetarian hard cheese), grated 100g/3½oz manchego (or alternative vegetarian hard cheese), grated 500g/1lb 2oz pack all-butter puff pastry 1 tsp plain flour, for dusting 50g/1¾oz frozen cranberries salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry.Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Bake for 30 minutes, or until golden-brown and cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry. Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Bake for 30 minutes, or until golden-brown and cooked through. Bake for 30 minutes, or until golden-brown and cooked through. Recipe tips Strong vegetarian cheeses such as mature cheddar, aged gouda, pecorino or a salty ewe's cheese all work in these vegetarian sausage rolls. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/veggie_sausage_rolls_39930",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy vegetarian sausage rolls recipe",
"content": "An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_sausage_rolls_39930_16x9.jpg You'll have to defend these gorgeous vegetarian sausage rolls from the meat eaters. Easy to make and keep in the fridge for an instant party. These are packed with savoury cheesy stuffing and cranberries. 175g/6oz crustless day-old wholemeal bread, torn into pieces10g butter, for frying2 leeks (150g/5½oz trimmed weight), thinly sliced6 sage leaves, finely chopped 2 tsp fresh thyme leaves3 free-range eggs, 1 beaten for egg wash120g/4oz Parmesan (or alternative vegetarian hard cheese), grated100g/3½oz manchego (or alternative vegetarian hard cheese), grated500g/1lb 2oz pack all-butter puff pastry1 tsp plain flour, for dusting50g/1¾oz frozen cranberriessalt and freshly ground black pepper 175g/6oz crustless day-old wholemeal bread, torn into pieces 10g butter, for frying 2 leeks (150g/5½oz trimmed weight), thinly sliced 6 sage leaves, finely chopped 2 tsp fresh thyme leaves 3 free-range eggs, 1 beaten for egg wash 120g/4oz Parmesan (or alternative vegetarian hard cheese), grated 100g/3½oz manchego (or alternative vegetarian hard cheese), grated 500g/1lb 2oz pack all-butter puff pastry 1 tsp plain flour, for dusting 50g/1¾oz frozen cranberries salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry.Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Bake for 30 minutes, or until golden-brown and cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. Melt the butter in a frying pan over a medium heat. Add the leeks and gently fry for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Add the leeks to the breadcrumbs and season with salt and pepper. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry. Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry. Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays. Bake for 30 minutes, or until golden-brown and cooked through. Bake for 30 minutes, or until golden-brown and cooked through. Recipe tips Strong vegetarian cheeses such as mature cheddar, aged gouda, pecorino or a salty ewe's cheese all work in these vegetarian sausage rolls."
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} | a1a252f0a7319768ab197b42403e10e02df74252ea2f965f0460d891701e519d | Cheesy parsnip and sweet potato tarts recipe
An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsnip_sweet_potato_and_66305_16x9.jpg The festive flavours of sage and parsnip make these tarts a great choice for vegetarians on Christmas day. 225g/8oz plain flour, plus extra for dustingpinch salt150g/5½oz cold butter, cut into cubes50g/1¾oz Parmesan (or alternative vegetarian hard cheese), finely grated2½-3½ tbsp iced water 225g/8oz plain flour, plus extra for dusting pinch salt 150g/5½oz cold butter, cut into cubes 50g/1¾oz Parmesan (or alternative vegetarian hard cheese), finely grated 2½-3½ tbsp iced water 10g butter1 onion, finely chopped2 parsnips, peeled and cut into 1cm cubes1 sweet potato, peeled and cut into 1cm cubes2 free-range eggs200ml/7fl oz double cream2 sage leaves, finely chopped1 tsp fresh thyme leaves, plus 12 thyme sprigs to garnish60g/2¼oz Parmesan (or alternative vegetarian hard cheese), finely grated30g/1oz blanched hazelnuts, roughly choppedsalt and freshly ground black pepper 10g butter 1 onion, finely chopped 2 parsnips, peeled and cut into 1cm cubes 1 sweet potato, peeled and cut into 1cm cubes 2 free-range eggs 200ml/7fl oz double cream 2 sage leaves, finely chopped 1 tsp fresh thyme leaves, plus 12 thyme sprigs to garnish 60g/2¼oz Parmesan (or alternative vegetarian hard cheese), finely grated 30g/1oz blanched hazelnuts, roughly chopped salt and freshly ground black pepper Method Sift the flour and salt into a mixing bowl. Rub in the butter, then mix in the Parmesan and bring together with the water. Wrap in clingfilm and put in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Roll out the pastry on a lightly floured surface to 2-3mm thick. Cut out six circles using an 11cm/4in cutter and use to line six tart tins, rerolling the pastry if you need to. Line each pastry case with baking paper, add baking beans and blind bake for 12 minutes. Remove the paper and beans and bake for a further minute. Remove from the oven and reduce the temperature to 180C/160C Fan/Gas 4.Meanwhile for the filling, heat the butter in a heavy-bottomed frying pan. Add the onion and cook for 1–2 minutes. Add the parsnip and sweet potatoes and cook, stirring from time to time, for 15 minutes, or until almost cooked through and caramelised. Spoon into the pastry cases. Mix the eggs, cream, sage, thyme and half the Parmesan together in a jug and season well. Pour over the vegetables in the pastry cases. Sprinkle the hazelnuts and remaining Parmesan over the pastry cases and decorate each one with two thyme sprigs. Bake for 35–40 minutes until golden-brown. Serve. Sift the flour and salt into a mixing bowl. Rub in the butter, then mix in the Parmesan and bring together with the water. Wrap in clingfilm and put in the fridge for 30 minutes. Sift the flour and salt into a mixing bowl. Rub in the butter, then mix in the Parmesan and bring together with the water. Wrap in clingfilm and put in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to 2-3mm thick. Cut out six circles using an 11cm/4in cutter and use to line six tart tins, rerolling the pastry if you need to. Line each pastry case with baking paper, add baking beans and blind bake for 12 minutes. Roll out the pastry on a lightly floured surface to 2-3mm thick. Cut out six circles using an 11cm/4in cutter and use to line six tart tins, rerolling the pastry if you need to. Line each pastry case with baking paper, add baking beans and blind bake for 12 minutes. Remove the paper and beans and bake for a further minute. Remove from the oven and reduce the temperature to 180C/160C Fan/Gas 4. Remove the paper and beans and bake for a further minute. Remove from the oven and reduce the temperature to 180C/160C Fan/Gas 4. Meanwhile for the filling, heat the butter in a heavy-bottomed frying pan. Add the onion and cook for 1–2 minutes. Add the parsnip and sweet potatoes and cook, stirring from time to time, for 15 minutes, or until almost cooked through and caramelised. Spoon into the pastry cases. Meanwhile for the filling, heat the butter in a heavy-bottomed frying pan. Add the onion and cook for 1–2 minutes. Add the parsnip and sweet potatoes and cook, stirring from time to time, for 15 minutes, or until almost cooked through and caramelised. Spoon into the pastry cases. Mix the eggs, cream, sage, thyme and half the Parmesan together in a jug and season well. Pour over the vegetables in the pastry cases. Mix the eggs, cream, sage, thyme and half the Parmesan together in a jug and season well. Pour over the vegetables in the pastry cases. Sprinkle the hazelnuts and remaining Parmesan over the pastry cases and decorate each one with two thyme sprigs. Bake for 35–40 minutes until golden-brown. Serve. Sprinkle the hazelnuts and remaining Parmesan over the pastry cases and decorate each one with two thyme sprigs. Bake for 35–40 minutes until golden-brown. Serve. Recipe tips The pastry and filling can be prepped in advance and the pastry cases blind baked, so all you have to do on Christmas Day is put them together and bake! Substitute butternut squash for the parsnip or sweet potato if you prefer. | {
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"title": "Cheesy parsnip and sweet potato tarts recipe",
"content": "An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsnip_sweet_potato_and_66305_16x9.jpg The festive flavours of sage and parsnip make these tarts a great choice for vegetarians on Christmas day. 225g/8oz plain flour, plus extra for dustingpinch salt150g/5½oz cold butter, cut into cubes50g/1¾oz Parmesan (or alternative vegetarian hard cheese), finely grated2½-3½ tbsp iced water 225g/8oz plain flour, plus extra for dusting pinch salt 150g/5½oz cold butter, cut into cubes 50g/1¾oz Parmesan (or alternative vegetarian hard cheese), finely grated 2½-3½ tbsp iced water 10g butter1 onion, finely chopped2 parsnips, peeled and cut into 1cm cubes1 sweet potato, peeled and cut into 1cm cubes2 free-range eggs200ml/7fl oz double cream2 sage leaves, finely chopped1 tsp fresh thyme leaves, plus 12 thyme sprigs to garnish60g/2¼oz Parmesan (or alternative vegetarian hard cheese), finely grated30g/1oz blanched hazelnuts, roughly choppedsalt and freshly ground black pepper 10g butter 1 onion, finely chopped 2 parsnips, peeled and cut into 1cm cubes 1 sweet potato, peeled and cut into 1cm cubes 2 free-range eggs 200ml/7fl oz double cream 2 sage leaves, finely chopped 1 tsp fresh thyme leaves, plus 12 thyme sprigs to garnish 60g/2¼oz Parmesan (or alternative vegetarian hard cheese), finely grated 30g/1oz blanched hazelnuts, roughly chopped salt and freshly ground black pepper Method Sift the flour and salt into a mixing bowl. Rub in the butter, then mix in the Parmesan and bring together with the water. Wrap in clingfilm and put in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Roll out the pastry on a lightly floured surface to 2-3mm thick. Cut out six circles using an 11cm/4in cutter and use to line six tart tins, rerolling the pastry if you need to. Line each pastry case with baking paper, add baking beans and blind bake for 12 minutes. Remove the paper and beans and bake for a further minute. Remove from the oven and reduce the temperature to 180C/160C Fan/Gas 4.Meanwhile for the filling, heat the butter in a heavy-bottomed frying pan. Add the onion and cook for 1–2 minutes. Add the parsnip and sweet potatoes and cook, stirring from time to time, for 15 minutes, or until almost cooked through and caramelised. Spoon into the pastry cases. Mix the eggs, cream, sage, thyme and half the Parmesan together in a jug and season well. Pour over the vegetables in the pastry cases. Sprinkle the hazelnuts and remaining Parmesan over the pastry cases and decorate each one with two thyme sprigs. Bake for 35–40 minutes until golden-brown. Serve. Sift the flour and salt into a mixing bowl. Rub in the butter, then mix in the Parmesan and bring together with the water. Wrap in clingfilm and put in the fridge for 30 minutes. Sift the flour and salt into a mixing bowl. Rub in the butter, then mix in the Parmesan and bring together with the water. Wrap in clingfilm and put in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to 2-3mm thick. Cut out six circles using an 11cm/4in cutter and use to line six tart tins, rerolling the pastry if you need to. Line each pastry case with baking paper, add baking beans and blind bake for 12 minutes. Roll out the pastry on a lightly floured surface to 2-3mm thick. Cut out six circles using an 11cm/4in cutter and use to line six tart tins, rerolling the pastry if you need to. Line each pastry case with baking paper, add baking beans and blind bake for 12 minutes. Remove the paper and beans and bake for a further minute. Remove from the oven and reduce the temperature to 180C/160C Fan/Gas 4. Remove the paper and beans and bake for a further minute. Remove from the oven and reduce the temperature to 180C/160C Fan/Gas 4. Meanwhile for the filling, heat the butter in a heavy-bottomed frying pan. Add the onion and cook for 1–2 minutes. Add the parsnip and sweet potatoes and cook, stirring from time to time, for 15 minutes, or until almost cooked through and caramelised. Spoon into the pastry cases. Meanwhile for the filling, heat the butter in a heavy-bottomed frying pan. Add the onion and cook for 1–2 minutes. Add the parsnip and sweet potatoes and cook, stirring from time to time, for 15 minutes, or until almost cooked through and caramelised. Spoon into the pastry cases. Mix the eggs, cream, sage, thyme and half the Parmesan together in a jug and season well. Pour over the vegetables in the pastry cases. Mix the eggs, cream, sage, thyme and half the Parmesan together in a jug and season well. Pour over the vegetables in the pastry cases. Sprinkle the hazelnuts and remaining Parmesan over the pastry cases and decorate each one with two thyme sprigs. Bake for 35–40 minutes until golden-brown. Serve. Sprinkle the hazelnuts and remaining Parmesan over the pastry cases and decorate each one with two thyme sprigs. Bake for 35–40 minutes until golden-brown. Serve. Recipe tips The pastry and filling can be prepped in advance and the pastry cases blind baked, so all you have to do on Christmas Day is put them together and bake! Substitute butternut squash for the parsnip or sweet potato if you prefer."
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} | cc0509f56e7bec9bda65c50060540737e47bd6af9ca5a841e5eee5a505f4f414 | The Hairy Bikers' nut roast recipe
Preheat the oven to 200C/180C Fan/Gas 6. Line the loaf tin with baking paper.Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop.Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry.Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly.Put the freekah or spelt into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly. Spoon into the lined loaf tin and dot over the butter. Smooth down, but do not pack too tightly. Cover with a layer of greaseproof paper and bake in the oven for about an hour or until piping hot.Meanwhile, to make the gravy, heat the olive oil and butter in a saucepan. Add the onion and cook for several minutes until starting to caramelise around the edges. Add the mushrooms and cook for 5 minutes, stirring regularly. Add the garlic and thyme season well and continue to cook for a couple of minutes. Turn up the heat and pour in the sherry. Allow to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving.To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat – you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed. Preheat the oven to 200C/180C Fan/Gas 6. Line the loaf tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line the loaf tin with baking paper. Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop. Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop. Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry. Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry. Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly. Put the freekah or spelt into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly. Put the freekah or spelt into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly. Spoon into the lined loaf tin and dot over the butter. Smooth down, but do not pack too tightly. Cover with a layer of greaseproof paper and bake in the oven for about an hour or until piping hot. Spoon into the lined loaf tin and dot over the butter. Smooth down, but do not pack too tightly. Cover with a layer of greaseproof paper and bake in the oven for about an hour or until piping hot. Meanwhile, to make the gravy, heat the olive oil and butter in a saucepan. Add the onion and cook for several minutes until starting to caramelise around the edges. Meanwhile, to make the gravy, heat the olive oil and butter in a saucepan. Add the onion and cook for several minutes until starting to caramelise around the edges. Add the mushrooms and cook for 5 minutes, stirring regularly. Add the garlic and thyme season well and continue to cook for a couple of minutes. Add the mushrooms and cook for 5 minutes, stirring regularly. Add the garlic and thyme season well and continue to cook for a couple of minutes. Turn up the heat and pour in the sherry. Allow to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving. Turn up the heat and pour in the sherry. Allow to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving. To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat – you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat – you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed. | {
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"title": "The Hairy Bikers' nut roast recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Line the loaf tin with baking paper.Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop.Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry.Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly.Put the freekah or spelt into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly. Spoon into the lined loaf tin and dot over the butter. Smooth down, but do not pack too tightly. Cover with a layer of greaseproof paper and bake in the oven for about an hour or until piping hot.Meanwhile, to make the gravy, heat the olive oil and butter in a saucepan. Add the onion and cook for several minutes until starting to caramelise around the edges. Add the mushrooms and cook for 5 minutes, stirring regularly. Add the garlic and thyme season well and continue to cook for a couple of minutes. Turn up the heat and pour in the sherry. Allow to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving.To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat – you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed. Preheat the oven to 200C/180C Fan/Gas 6. Line the loaf tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line the loaf tin with baking paper. Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop. Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop. Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry. Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry. Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly. Put the freekah or spelt into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly. Put the freekah or spelt into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly. Spoon into the lined loaf tin and dot over the butter. Smooth down, but do not pack too tightly. Cover with a layer of greaseproof paper and bake in the oven for about an hour or until piping hot. Spoon into the lined loaf tin and dot over the butter. Smooth down, but do not pack too tightly. Cover with a layer of greaseproof paper and bake in the oven for about an hour or until piping hot. Meanwhile, to make the gravy, heat the olive oil and butter in a saucepan. Add the onion and cook for several minutes until starting to caramelise around the edges. Meanwhile, to make the gravy, heat the olive oil and butter in a saucepan. Add the onion and cook for several minutes until starting to caramelise around the edges. Add the mushrooms and cook for 5 minutes, stirring regularly. Add the garlic and thyme season well and continue to cook for a couple of minutes. Add the mushrooms and cook for 5 minutes, stirring regularly. Add the garlic and thyme season well and continue to cook for a couple of minutes. Turn up the heat and pour in the sherry. Allow to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving. Turn up the heat and pour in the sherry. Allow to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving. To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat – you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat – you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed."
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} | 6c3aec3ecb3886cd60296e5cc2b81bebe0ef505d223fa3b681cc1d8bfc4325ee | Christmas carrots recipe
An average of 4.8 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_carrots_90489_16x9.jpg A great way to brush up the humble carrot. Star anise adds a touch of Christmas spice to the sweet buttery glaze. 9 medium carrots, peeled, topped and tailed250g/9oz butter150g/5½oz sugar3 tsp salt4 star anise 9 medium carrots, peeled, topped and tailed 250g/9oz butter 150g/5½oz sugar 3 tsp salt 4 star anise Method Use a clean scourer to smooth the carrots and remove any peel marks (optional).In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half.Serve the carrots as a side dish with the reduced cooking liquid poured over. Use a clean scourer to smooth the carrots and remove any peel marks (optional). Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half. In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half. Serve the carrots as a side dish with the reduced cooking liquid poured over. Serve the carrots as a side dish with the reduced cooking liquid poured over. Recipe tips The carrots can be cooked in advance and quickly reheated in the cooking liquor just before serving. | {
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"title": "Christmas carrots recipe",
"content": "An average of 4.8 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_carrots_90489_16x9.jpg A great way to brush up the humble carrot. Star anise adds a touch of Christmas spice to the sweet buttery glaze. 9 medium carrots, peeled, topped and tailed250g/9oz butter150g/5½oz sugar3 tsp salt4 star anise 9 medium carrots, peeled, topped and tailed 250g/9oz butter 150g/5½oz sugar 3 tsp salt 4 star anise Method Use a clean scourer to smooth the carrots and remove any peel marks (optional).In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half.Serve the carrots as a side dish with the reduced cooking liquid poured over. Use a clean scourer to smooth the carrots and remove any peel marks (optional). Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half. In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half. Serve the carrots as a side dish with the reduced cooking liquid poured over. Serve the carrots as a side dish with the reduced cooking liquid poured over. Recipe tips The carrots can be cooked in advance and quickly reheated in the cooking liquor just before serving."
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} | 36598f4107d443f1c2d3193513b42567384edaeaf65a606e2bcff817820eec4b | Christmas apple crumble recipe
Christmas apple and mincemeat crumble An average of 4.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_crumble_88738_16x9.jpg This twist on the apple crumble is a great way to use up Christmas marzipan and the jar of mincemeat you have leftover post-Christmas. Let’s get ready to crumble. 850g/1lb 14oz Bramley apples2 ripe pears½ lemon, juice only250g/9oz mincemeat75g/2½oz golden caster sugar½ tsp ground cinnamon¼ tsp freshly grated nutmeg125g/4½oz marzipan 850g/1lb 14oz Bramley apples 2 ripe pears ½ lemon, juice only 250g/9oz mincemeat 75g/2½oz golden caster sugar ½ tsp ground cinnamon ¼ tsp freshly grated nutmeg 125g/4½oz marzipan 225g/8oz plain flour150g/5½oz unsalted butter, diced and chilledpinch salt50g/1¾oz golden caster sugar50g/1¾oz flaked almonds 225g/8oz plain flour 150g/5½oz unsalted butter, diced and chilled pinch salt 50g/1¾oz golden caster sugar 50g/1¾oz flaked almonds homemade custard or brandy cream homemade custard or brandy cream Method Preheat the oven to 180C/160C Fan/Gas 4.Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Serve with homemade custard or brandy cream. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Serve with homemade custard or brandy cream. Serve with homemade custard or brandy cream. | {
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"title": "Christmas apple crumble recipe",
"content": "Christmas apple and mincemeat crumble An average of 4.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_crumble_88738_16x9.jpg This twist on the apple crumble is a great way to use up Christmas marzipan and the jar of mincemeat you have leftover post-Christmas. Let’s get ready to crumble. 850g/1lb 14oz Bramley apples2 ripe pears½ lemon, juice only250g/9oz mincemeat75g/2½oz golden caster sugar½ tsp ground cinnamon¼ tsp freshly grated nutmeg125g/4½oz marzipan 850g/1lb 14oz Bramley apples 2 ripe pears ½ lemon, juice only 250g/9oz mincemeat 75g/2½oz golden caster sugar ½ tsp ground cinnamon ¼ tsp freshly grated nutmeg 125g/4½oz marzipan 225g/8oz plain flour150g/5½oz unsalted butter, diced and chilledpinch salt50g/1¾oz golden caster sugar50g/1¾oz flaked almonds 225g/8oz plain flour 150g/5½oz unsalted butter, diced and chilled pinch salt 50g/1¾oz golden caster sugar 50g/1¾oz flaked almonds homemade custard or brandy cream homemade custard or brandy cream Method Preheat the oven to 180C/160C Fan/Gas 4.Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Serve with homemade custard or brandy cream. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Peel, quarter and core the apples and pears. Cut the fruit into bite-size pieces and put in a large bowl. Squeeze over the lemon juice and toss the fruit well to coat in the juice. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Add the mincemeat, caster sugar, ground cinnamon and nutmeg to the fruit and mix again. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. Cut the marzipan into small dice the size of a raisin and stir into the mixture. Tip into an ovenproof dish, spread evenly and cover with foil. Bake on the middle shelf for 10 minutes while you make the crumble. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. For the crumble, tip the plain flour into a large mixing bowl, add the cold, diced butter and a pinch of salt. Using your fingertips rub the butter into the flour until the crumble starts to look like sand. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Continue rubbing in until the crumble starts to form clumps. Add the sugar and flaked almonds and mix again to combine. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Scatter the crumble over the fruit in an even layer. Return to the oven, uncovered and cook for 45 minutes, or until the fruit is bubbling and the crumble is golden-brown. Serve with homemade custard or brandy cream. Serve with homemade custard or brandy cream."
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} | a36f34f29ce62013721fd5dbcec5147796b150d86113a6f8b5cc9dc4f4b0b228 | Eggnog recipe
An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_nog_64580_16x9.jpg This deliciously creamy eggnog recipe is a little taste of Christmas history. George Washington, the first American president, even made his own eggnog, and is very clear about ageing it for a few days to let the flavour mellow. 6 medium free-range eggs (preferably organic and as fresh as possible), separated150g/5½ oz golden caster sugar500ml/18fl oz whole milk400ml/14fl oz double cream350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preferencefreshly grated nutmeg, to taste 6 medium free-range eggs (preferably organic and as fresh as possible), separated 150g/5½ oz golden caster sugar 500ml/18fl oz whole milk 400ml/14fl oz double cream 350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preference freshly grated nutmeg, to taste Method Whisk the egg yolks in a bowl with 100g/3½ oz of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer). Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.)Place the egg whites in a box and freeze until ready to serve the egg nog. When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed.Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass. Whisk the egg yolks in a bowl with 100g/3½ oz of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer). Whisk the egg yolks in a bowl with 100g/3½ oz of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer). Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way. Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way. Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.) Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.) Place the egg whites in a box and freeze until ready to serve the egg nog. Place the egg whites in a box and freeze until ready to serve the egg nog. When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed. When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed. Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass. Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass. Recipe tips Tip: You can also use pasteurised egg whites that are available to buy in a carton if you are worried about egg safety. | {
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"title": "Eggnog recipe",
"content": "An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_nog_64580_16x9.jpg This deliciously creamy eggnog recipe is a little taste of Christmas history. George Washington, the first American president, even made his own eggnog, and is very clear about ageing it for a few days to let the flavour mellow. 6 medium free-range eggs (preferably organic and as fresh as possible), separated150g/5½ oz golden caster sugar500ml/18fl oz whole milk400ml/14fl oz double cream350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preferencefreshly grated nutmeg, to taste 6 medium free-range eggs (preferably organic and as fresh as possible), separated 150g/5½ oz golden caster sugar 500ml/18fl oz whole milk 400ml/14fl oz double cream 350ml/12fl oz rum, bourbon or a mixture of the two, depending on your preference freshly grated nutmeg, to taste Method Whisk the egg yolks in a bowl with 100g/3½ oz of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer). Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.)Place the egg whites in a box and freeze until ready to serve the egg nog. When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed.Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass. Whisk the egg yolks in a bowl with 100g/3½ oz of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer). Whisk the egg yolks in a bowl with 100g/3½ oz of the caster sugar until the mixture is pale yellow and thick (this is best done with an electric handheld mixer). Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way. Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way. Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.) Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.) Place the egg whites in a box and freeze until ready to serve the egg nog. Place the egg whites in a box and freeze until ready to serve the egg nog. When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed. When ready to serve, defrost the egg whites into a clean metal or glass bowl. Using a handheld electric mixer, whisk the egg whites until foamy and opaque. Add the remaining 50g of sugar and whisk the egg whites until soft peaks form when the whisk is removed. Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass. Pour the egg nog from the bottles into a large bowl and fold in the egg whites until well combined. Ladle the egg nog into glass tumblers and serve with a little freshly grated nutmeg over the top of each glass. Recipe tips Tip: You can also use pasteurised egg whites that are available to buy in a carton if you are worried about egg safety."
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} | fcc807b7d0ea32be933f0eefad3bffef1da143e81a093359a2d1c7e6ae6e1228 | Christmas berry tiramisu recipe
An average of 5.0 out of 5 stars from 3 ratings A twist on tiramisu and a lighter alternative to the traditional trifle. Pipe the cream mixture to achieve a more even layer. Equipment and preparation: You will need a 21cm/8¼in deep trifle dish. 1kg/2lb 4oz frozen mixed berries1 orange, zest only1 star anise1 cinnamon stick½ tsp ground nutmeg ¼ tsp ground cloves 200g/7oz caster sugar100ml/3½fl oz red wine5 tbsp arrowroot 1kg/2lb 4oz frozen mixed berries 1 orange, zest only 1 star anise 1 cinnamon stick ½ tsp ground nutmeg ¼ tsp ground cloves 200g/7oz caster sugar 100ml/3½fl oz red wine 5 tbsp arrowroot 750g/1lb 10oz mascarpone cheese600ml/20fl oz double cream75g/2½oz caster sugar1 tbsp vanilla extract1 orange, zest only6 tbsp Marsala wine (or sherry) 750g/1lb 10oz mascarpone cheese 600ml/20fl oz double cream 75g/2½oz caster sugar 1 tbsp vanilla extract 1 orange, zest only 6 tbsp Marsala wine (or sherry) 300g/10½oz raspberry jam75ml/2½fl oz Marsala wine (or sherry)150ml/5fl oz orange juice2 x 200g/7oz packets Savoiardi sponge biscuits (about 36) 300g/10½oz raspberry jam 75ml/2½fl oz Marsala wine (or sherry) 150ml/5fl oz orange juice 2 x 200g/7oz packets Savoiardi sponge biscuits (about 36) crystalised rosemary fresh cranberries crystalised rosemary fresh cranberries Method For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.)For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish.Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.) When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.) For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish. Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. Recipe tips To crystalise the rosemary and cranberries, lightly dip them into slightly beaten egg white and then toss in caster sugar. Set aside to dry, which can take up to five hours in a warm area, depending on the size of the rosemary sprigs | {
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"title": "Christmas berry tiramisu recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A twist on tiramisu and a lighter alternative to the traditional trifle. Pipe the cream mixture to achieve a more even layer. Equipment and preparation: You will need a 21cm/8¼in deep trifle dish. 1kg/2lb 4oz frozen mixed berries1 orange, zest only1 star anise1 cinnamon stick½ tsp ground nutmeg ¼ tsp ground cloves 200g/7oz caster sugar100ml/3½fl oz red wine5 tbsp arrowroot 1kg/2lb 4oz frozen mixed berries 1 orange, zest only 1 star anise 1 cinnamon stick ½ tsp ground nutmeg ¼ tsp ground cloves 200g/7oz caster sugar 100ml/3½fl oz red wine 5 tbsp arrowroot 750g/1lb 10oz mascarpone cheese600ml/20fl oz double cream75g/2½oz caster sugar1 tbsp vanilla extract1 orange, zest only6 tbsp Marsala wine (or sherry) 750g/1lb 10oz mascarpone cheese 600ml/20fl oz double cream 75g/2½oz caster sugar 1 tbsp vanilla extract 1 orange, zest only 6 tbsp Marsala wine (or sherry) 300g/10½oz raspberry jam75ml/2½fl oz Marsala wine (or sherry)150ml/5fl oz orange juice2 x 200g/7oz packets Savoiardi sponge biscuits (about 36) 300g/10½oz raspberry jam 75ml/2½fl oz Marsala wine (or sherry) 150ml/5fl oz orange juice 2 x 200g/7oz packets Savoiardi sponge biscuits (about 36) crystalised rosemary fresh cranberries crystalised rosemary fresh cranberries Method For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.)For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish.Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. For the mulled berry compôte, place all the ingredients, except the arrowroot, in a saucepan and gently heat through. After about 10 minutes of gentle simmering, mix the arrowroot in a small bowl with some cold liquid (water or orange juice) and pour into the compôte. Stir gently until the mixture thickens. Remove from the heat, discard the star anise and cinnamon stick and allow the compôte to cool. When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.) When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until soft peaks form when the whisk is removed from the bowl. (At this point, place the mixture in a piping bag if you wish to pipe the cream mixture into the trifle bowl.) For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. For the biscuit layer, whisk the jam, Marsala (or sherry) and the orange juice together and pour into a shallow dish. Add the biscuits and leave them to soak up some of the liquid, turning over to ensure a full coating. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish. Spread some of the compôte into the bottom of the trifle dish, add about 12 of the soaked biscuits, standing them on their side, followed by a little more compôte, then the cream layer. Continue with the layers to complete the dish. Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. Leave to stand for at least 1 hour for the flavours to mingle. Garnish with crystalised rosemary and fresh cranberries, if using. Recipe tips To crystalise the rosemary and cranberries, lightly dip them into slightly beaten egg white and then toss in caster sugar. Set aside to dry, which can take up to five hours in a warm area, depending on the size of the rosemary sprigs"
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} | 7c113ed2a4c7caedabd10fdfff2ce66df9f5c76b601ec0602845eaacd469e409 | Puff pastry apple pies recipe
An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bramley_apple_slice_66887_16x9.jpg The Bramley apples in these easy puff pastry pies pair perfectly with marzipan for a sweet tart hand pie. 750g/1½lb Bramley apples, peeled, cored and roughly chopped50-75g/2-3oz caster sugar25g/1oz butter, plus extra for greasing2 x 320g/11oz ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in)250g/9oz natural (uncoloured) marzipan, thinly sliced2 free-range egg yolks, lightly beaten2 tbsp demerara sugar200g/7oz clotted cream, to serve 750g/1½lb Bramley apples, peeled, cored and roughly chopped 50-75g/2-3oz caster sugar 25g/1oz butter, plus extra for greasing 2 x 320g/11oz ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in) 250g/9oz natural (uncoloured) marzipan, thinly sliced 2 free-range egg yolks, lightly beaten 2 tbsp demerara sugar 200g/7oz clotted cream, to serve Method Preheat the oven to 200C/180 Fan/Gas 6.Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened. Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool.Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around. Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry.Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers. Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown. Allow to cool slightly before serving, serve with the clotted cream. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened. Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened. Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool. Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool. Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around. Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around. Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg. Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry. Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers. Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers. Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown. Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown. Allow to cool slightly before serving, serve with the clotted cream. Allow to cool slightly before serving, serve with the clotted cream. | {
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"title": "Puff pastry apple pies recipe",
"content": "An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bramley_apple_slice_66887_16x9.jpg The Bramley apples in these easy puff pastry pies pair perfectly with marzipan for a sweet tart hand pie. 750g/1½lb Bramley apples, peeled, cored and roughly chopped50-75g/2-3oz caster sugar25g/1oz butter, plus extra for greasing2 x 320g/11oz ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in)250g/9oz natural (uncoloured) marzipan, thinly sliced2 free-range egg yolks, lightly beaten2 tbsp demerara sugar200g/7oz clotted cream, to serve 750g/1½lb Bramley apples, peeled, cored and roughly chopped 50-75g/2-3oz caster sugar 25g/1oz butter, plus extra for greasing 2 x 320g/11oz ready-made all-butter puff pastry sheets (about 35cm x 23cm/14in x 9in) 250g/9oz natural (uncoloured) marzipan, thinly sliced 2 free-range egg yolks, lightly beaten 2 tbsp demerara sugar 200g/7oz clotted cream, to serve Method Preheat the oven to 200C/180 Fan/Gas 6.Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened. Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool.Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around. Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry.Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers. Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown. Allow to cool slightly before serving, serve with the clotted cream. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened. Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened. Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool. Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool. Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around. Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around. Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg. Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry. Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry. Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers. Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers. Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown. Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown. Allow to cool slightly before serving, serve with the clotted cream. Allow to cool slightly before serving, serve with the clotted cream."
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} | 599e17a5bc9efc2b5cb13ebca28391fb94749091751c2fb81708990f16b7a3e0 | Galette des rois recipe
An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_galette_38999_16x9.jpg Mary Berry makes this galette des rois for Twelfth night. It is a French institution at Christmas - hide a figurine inside to see who's king or queen! 750g/1lb 10oz ready-made all-butter puff pastry, chilledplain flour, for dusting1 free-range egg, beaten, to glaze 750g/1lb 10oz ready-made all-butter puff pastry, chilled plain flour, for dusting 1 free-range egg, beaten, to glaze 100g/3½oz unsalted butter, softened100g/3½oz caster sugar1 large free-range egg, plus 1 yolk, at room temperature100g/3½oz ground almonds50g/1¾oz flaked almonds1 tsp almond extract 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 1 large free-range egg, plus 1 yolk, at room temperature 100g/3½oz ground almonds 50g/1¾oz flaked almonds 1 tsp almond extract Method Line a baking tray with baking parchment. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin. Cut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Transfer the pastry circle to the prepared baking tray and cover with cling film. Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Chill until needed.For the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy. In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture. When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes.When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal. Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7.Brush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving. Line a baking tray with baking parchment. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin. Line a baking tray with baking parchment. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin. Cut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Transfer the pastry circle to the prepared baking tray and cover with cling film. Cut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Transfer the pastry circle to the prepared baking tray and cover with cling film. Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Chill until needed. Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Chill until needed. For the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy. For the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy. In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture. In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture. When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes. When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes. When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal. When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal. Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes. Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Brush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving. Brush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving. | {
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"title": "Galette des rois recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_galette_38999_16x9.jpg Mary Berry makes this galette des rois for Twelfth night. It is a French institution at Christmas - hide a figurine inside to see who's king or queen! 750g/1lb 10oz ready-made all-butter puff pastry, chilledplain flour, for dusting1 free-range egg, beaten, to glaze 750g/1lb 10oz ready-made all-butter puff pastry, chilled plain flour, for dusting 1 free-range egg, beaten, to glaze 100g/3½oz unsalted butter, softened100g/3½oz caster sugar1 large free-range egg, plus 1 yolk, at room temperature100g/3½oz ground almonds50g/1¾oz flaked almonds1 tsp almond extract 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 1 large free-range egg, plus 1 yolk, at room temperature 100g/3½oz ground almonds 50g/1¾oz flaked almonds 1 tsp almond extract Method Line a baking tray with baking parchment. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin. Cut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Transfer the pastry circle to the prepared baking tray and cover with cling film. Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Chill until needed.For the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy. In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture. When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes.When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal. Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7.Brush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving. Line a baking tray with baking parchment. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin. Line a baking tray with baking parchment. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin. Cut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Transfer the pastry circle to the prepared baking tray and cover with cling film. Cut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Transfer the pastry circle to the prepared baking tray and cover with cling film. Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Chill until needed. Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Chill until needed. For the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy. For the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy. In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture. In a small bowl, beat the egg with the egg yolk until just combined. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture. When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes. When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Cover the bowl with cling film and chill in the fridge for 15-20 minutes. When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal. When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal. Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes. Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Brush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving. Brush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving."
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} | 54a24ce9142300e712f1e1a9405b0b870779ea728e1ba4989da7a8d74b82914e | Bruschetta with avocado and olive tapenade recipe
An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mozzarella_tomato_82203_16x9.jpg Mary's new favourite lunch – quick and easy to make and oh so tasty. If your ciabatta loaf is long and narrow, cut it on the diagonal to give a larger surface area to hold all the topping. For this recipe you need a mini food processor to make the tapenade. 70g/2½oz pitted black olives, drained if from a jar 3 tbsp sun-dried tomato paste 1 tsp runny honey 1½ tsp white wine vinegar 70g/2½oz pitted black olives, drained if from a jar 3 tbsp sun-dried tomato paste 1 tsp runny honey 1½ tsp white wine vinegar 2 tbsp olive oil, plus extra for drizzling 1 garlic clove, crushed 6 thick slices ciabatta 1 tbsp fresh lemon juice 1 just-ripe avocado, flesh sliced into strips 2 ripe tomatoes, deseeded and sliced into strips1 small bunch basil, leaves only, some torn and some left whole to garnish 200g/7oz buffalo mozzarella, torn into pieces salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 1 garlic clove, crushed 6 thick slices ciabatta 1 tbsp fresh lemon juice 1 just-ripe avocado, flesh sliced into strips 2 ripe tomatoes, deseeded and sliced into strips 1 small bunch basil, leaves only, some torn and some left whole to garnish 200g/7oz buffalo mozzarella, torn into pieces salt and freshly ground black pepper Method For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside. Heat a griddle pan or heavy-based frying pan until hot. Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy. Remove from the heat and spread the tapenade over the toasts. Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper.Drizzle with extra oil before serving, and garnish with the whole basil leaves. For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside. For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside. Heat a griddle pan or heavy-based frying pan until hot. Heat a griddle pan or heavy-based frying pan until hot. Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy. Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy. Remove from the heat and spread the tapenade over the toasts. Remove from the heat and spread the tapenade over the toasts. Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper. Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper. Drizzle with extra oil before serving, and garnish with the whole basil leaves. Drizzle with extra oil before serving, and garnish with the whole basil leaves. Recipe tips You can use shop-bought tapenade to speed things up, though I find my homemade one makes the recipe extra special. Make double the amount, so you’ve extra for another day – place in a sterilised jar and store for 3–4 days in the fridge. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Bruschetta with avocado and olive tapenade recipe",
"content": "An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mozzarella_tomato_82203_16x9.jpg Mary's new favourite lunch – quick and easy to make and oh so tasty. If your ciabatta loaf is long and narrow, cut it on the diagonal to give a larger surface area to hold all the topping. For this recipe you need a mini food processor to make the tapenade. 70g/2½oz pitted black olives, drained if from a jar 3 tbsp sun-dried tomato paste 1 tsp runny honey 1½ tsp white wine vinegar 70g/2½oz pitted black olives, drained if from a jar 3 tbsp sun-dried tomato paste 1 tsp runny honey 1½ tsp white wine vinegar 2 tbsp olive oil, plus extra for drizzling 1 garlic clove, crushed 6 thick slices ciabatta 1 tbsp fresh lemon juice 1 just-ripe avocado, flesh sliced into strips 2 ripe tomatoes, deseeded and sliced into strips1 small bunch basil, leaves only, some torn and some left whole to garnish 200g/7oz buffalo mozzarella, torn into pieces salt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 1 garlic clove, crushed 6 thick slices ciabatta 1 tbsp fresh lemon juice 1 just-ripe avocado, flesh sliced into strips 2 ripe tomatoes, deseeded and sliced into strips 1 small bunch basil, leaves only, some torn and some left whole to garnish 200g/7oz buffalo mozzarella, torn into pieces salt and freshly ground black pepper Method For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside. Heat a griddle pan or heavy-based frying pan until hot. Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy. Remove from the heat and spread the tapenade over the toasts. Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper.Drizzle with extra oil before serving, and garnish with the whole basil leaves. For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside. For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside. Heat a griddle pan or heavy-based frying pan until hot. Heat a griddle pan or heavy-based frying pan until hot. Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy. Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy. Remove from the heat and spread the tapenade over the toasts. Remove from the heat and spread the tapenade over the toasts. Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper. Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper. Drizzle with extra oil before serving, and garnish with the whole basil leaves. Drizzle with extra oil before serving, and garnish with the whole basil leaves. Recipe tips You can use shop-bought tapenade to speed things up, though I find my homemade one makes the recipe extra special. Make double the amount, so you’ve extra for another day – place in a sterilised jar and store for 3–4 days in the fridge."
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} | 44aaf555393d894fa87fea772ac5d9cc6dfcc638be8d83d99d88d6e8b334715b | Rhubarb fool with lemongrass recipe
An average of 2.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbfoolwithlemon_66051_16x9.jpg This tried-and-tested recipe for rhubarb fool is a perfect springtime dessert. 700g/1½lb rhubarb 2 lemongrass stalks very finely chopped to almost a powder100ml/3½fl oz water140g/5oz unrefined organic sugar 110g/4oz icing sugar150ml/¼ pint crème fraîche (preferably organic) or 1 small carton150ml/¼ pint mascarpone cream 4 tbsp white chocolate, grated or peeled into shavings 700g/1½lb rhubarb 2 lemongrass stalks very finely chopped to almost a powder 100ml/3½fl oz water 140g/5oz unrefined organic sugar 110g/4oz icing sugar 150ml/¼ pint crème fraîche (preferably organic) or 1 small carton 150ml/¼ pint mascarpone cream 4 tbsp white chocolate, grated or peeled into shavings 1 lemon, juice only 1 small glass sweet wine, optional 1 lemon, juice only 1 small glass sweet wine, optional Method Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes.Strain through a sieve, reserving all the juices and allow the rhubarb to cool down.Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb.Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits. Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes. Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes. Strain through a sieve, reserving all the juices and allow the rhubarb to cool down. Strain through a sieve, reserving all the juices and allow the rhubarb to cool down. Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb. Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb. Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top. Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits. | {
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"title": "Rhubarb fool with lemongrass recipe",
"content": "An average of 2.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarbfoolwithlemon_66051_16x9.jpg This tried-and-tested recipe for rhubarb fool is a perfect springtime dessert. 700g/1½lb rhubarb 2 lemongrass stalks very finely chopped to almost a powder100ml/3½fl oz water140g/5oz unrefined organic sugar 110g/4oz icing sugar150ml/¼ pint crème fraîche (preferably organic) or 1 small carton150ml/¼ pint mascarpone cream 4 tbsp white chocolate, grated or peeled into shavings 700g/1½lb rhubarb 2 lemongrass stalks very finely chopped to almost a powder 100ml/3½fl oz water 140g/5oz unrefined organic sugar 110g/4oz icing sugar 150ml/¼ pint crème fraîche (preferably organic) or 1 small carton 150ml/¼ pint mascarpone cream 4 tbsp white chocolate, grated or peeled into shavings 1 lemon, juice only 1 small glass sweet wine, optional 1 lemon, juice only 1 small glass sweet wine, optional Method Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes.Strain through a sieve, reserving all the juices and allow the rhubarb to cool down.Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb.Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits. Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes. Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes. Strain through a sieve, reserving all the juices and allow the rhubarb to cool down. Strain through a sieve, reserving all the juices and allow the rhubarb to cool down. Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb. Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb. Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top. Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits. Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits."
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} | d670599eee62c8dfc10fbae7b40e850215b55425bae4df5cdf62201c652eb316 | Rhubarb fool with crunchy ginger biscuits recipe
An average of 3.8 out of 5 stars from 4 ratings Try this recipe for a spiced rhubarb fool with homemade ginger biscuits. 500ml/18fl oz double cream100g/3½oz icing sugar, sieved 250ml/9fl oz thick Greek-style yoghurt splash strawberry liqueur 1 vanilla pod, split lengthways, seeds scraped out 300g/10½oz rhubarb, cut into 2cm/1in pieces300g/10½oz caster sugar1 star anise 1 cinnamon stick 500ml/18fl oz double cream 100g/3½oz icing sugar, sieved 250ml/9fl oz thick Greek-style yoghurt splash strawberry liqueur 1 vanilla pod, split lengthways, seeds scraped out 300g/10½oz rhubarb, cut into 2cm/1in pieces 300g/10½oz caster sugar 1 star anise 1 cinnamon stick 125g/4oz unsalted butter, softened175g/6oz caster sugar1 free-range egg1 tbsp golden syrup250g/9oz plain flour½ tsp baking powder2 tsp ground ginger1 tbsp chopped stem ginger 125g/4oz unsalted butter, softened 175g/6oz caster sugar 1 free-range egg 1 tbsp golden syrup 250g/9oz plain flour ½ tsp baking powder 2 tsp ground ginger 1 tbsp chopped stem ginger Method Preheat the oven to 180C/350F/Gas 4.For the rhubarb fool, whip the double cream in a bowl until soft peaks form when the whisk is removed. Whisk in the icing sugar, yoghurt, strawberry liqueur and vanilla seeds until well combined.Place the rhubarb onto a baking tray. Sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5 minutes, or until the rhubarb is tender.Allow the rhubarb to cool slightly, and then fold into the fool mixture until well combined.For the biscuits, cream the butter and sugar in a bowl until light and fluffy.Stir in the egg and golden syrup. Add the flour, baking powder, ground ginger and stem ginger and mix until well combined. Roll the mixture into golfball-sized shapes and bake in the oven for 8-10 minutes, or until golden-brown.Spoon the fool mixture into pretty glasses and serve the biscuits alongside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the rhubarb fool, whip the double cream in a bowl until soft peaks form when the whisk is removed. Whisk in the icing sugar, yoghurt, strawberry liqueur and vanilla seeds until well combined. For the rhubarb fool, whip the double cream in a bowl until soft peaks form when the whisk is removed. Whisk in the icing sugar, yoghurt, strawberry liqueur and vanilla seeds until well combined. Place the rhubarb onto a baking tray. Sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5 minutes, or until the rhubarb is tender. Place the rhubarb onto a baking tray. Sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5 minutes, or until the rhubarb is tender. Allow the rhubarb to cool slightly, and then fold into the fool mixture until well combined. Allow the rhubarb to cool slightly, and then fold into the fool mixture until well combined. For the biscuits, cream the butter and sugar in a bowl until light and fluffy. For the biscuits, cream the butter and sugar in a bowl until light and fluffy. Stir in the egg and golden syrup. Add the flour, baking powder, ground ginger and stem ginger and mix until well combined. Stir in the egg and golden syrup. Add the flour, baking powder, ground ginger and stem ginger and mix until well combined. Roll the mixture into golfball-sized shapes and bake in the oven for 8-10 minutes, or until golden-brown. Roll the mixture into golfball-sized shapes and bake in the oven for 8-10 minutes, or until golden-brown. Spoon the fool mixture into pretty glasses and serve the biscuits alongside. Spoon the fool mixture into pretty glasses and serve the biscuits alongside. | {
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"title": "Rhubarb fool with crunchy ginger biscuits recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings Try this recipe for a spiced rhubarb fool with homemade ginger biscuits. 500ml/18fl oz double cream100g/3½oz icing sugar, sieved 250ml/9fl oz thick Greek-style yoghurt splash strawberry liqueur 1 vanilla pod, split lengthways, seeds scraped out 300g/10½oz rhubarb, cut into 2cm/1in pieces300g/10½oz caster sugar1 star anise 1 cinnamon stick 500ml/18fl oz double cream 100g/3½oz icing sugar, sieved 250ml/9fl oz thick Greek-style yoghurt splash strawberry liqueur 1 vanilla pod, split lengthways, seeds scraped out 300g/10½oz rhubarb, cut into 2cm/1in pieces 300g/10½oz caster sugar 1 star anise 1 cinnamon stick 125g/4oz unsalted butter, softened175g/6oz caster sugar1 free-range egg1 tbsp golden syrup250g/9oz plain flour½ tsp baking powder2 tsp ground ginger1 tbsp chopped stem ginger 125g/4oz unsalted butter, softened 175g/6oz caster sugar 1 free-range egg 1 tbsp golden syrup 250g/9oz plain flour ½ tsp baking powder 2 tsp ground ginger 1 tbsp chopped stem ginger Method Preheat the oven to 180C/350F/Gas 4.For the rhubarb fool, whip the double cream in a bowl until soft peaks form when the whisk is removed. Whisk in the icing sugar, yoghurt, strawberry liqueur and vanilla seeds until well combined.Place the rhubarb onto a baking tray. Sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5 minutes, or until the rhubarb is tender.Allow the rhubarb to cool slightly, and then fold into the fool mixture until well combined.For the biscuits, cream the butter and sugar in a bowl until light and fluffy.Stir in the egg and golden syrup. Add the flour, baking powder, ground ginger and stem ginger and mix until well combined. Roll the mixture into golfball-sized shapes and bake in the oven for 8-10 minutes, or until golden-brown.Spoon the fool mixture into pretty glasses and serve the biscuits alongside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the rhubarb fool, whip the double cream in a bowl until soft peaks form when the whisk is removed. Whisk in the icing sugar, yoghurt, strawberry liqueur and vanilla seeds until well combined. For the rhubarb fool, whip the double cream in a bowl until soft peaks form when the whisk is removed. Whisk in the icing sugar, yoghurt, strawberry liqueur and vanilla seeds until well combined. Place the rhubarb onto a baking tray. Sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5 minutes, or until the rhubarb is tender. Place the rhubarb onto a baking tray. Sprinkle with sugar and add the star anise and cinnamon stick. Bake in the oven for 5 minutes, or until the rhubarb is tender. Allow the rhubarb to cool slightly, and then fold into the fool mixture until well combined. Allow the rhubarb to cool slightly, and then fold into the fool mixture until well combined. For the biscuits, cream the butter and sugar in a bowl until light and fluffy. For the biscuits, cream the butter and sugar in a bowl until light and fluffy. Stir in the egg and golden syrup. Add the flour, baking powder, ground ginger and stem ginger and mix until well combined. Stir in the egg and golden syrup. Add the flour, baking powder, ground ginger and stem ginger and mix until well combined. Roll the mixture into golfball-sized shapes and bake in the oven for 8-10 minutes, or until golden-brown. Roll the mixture into golfball-sized shapes and bake in the oven for 8-10 minutes, or until golden-brown. Spoon the fool mixture into pretty glasses and serve the biscuits alongside. Spoon the fool mixture into pretty glasses and serve the biscuits alongside."
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} | fdd64960ba2951cc11ed94badd1fa8f62f6e1cb14848f81d69397ecd96b9e0c1 | Rugelach recipe
Dark chocolate rugelach An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_chocolate_apricot_50614_16x9.jpg Super-fun to make and eat, these rugelach are packed with apricot jam, chocolate and pistachios, but the filling choices are endless! 100g/3½oz unsalted butter, at room temperature 100g/3½oz full fat cream cheese, at room temperature110g/4oz plain flour, plus extra for dustingpinch sea salt 100g/3½oz unsalted butter, at room temperature 100g/3½oz full fat cream cheese, at room temperature 110g/4oz plain flour, plus extra for dusting pinch sea salt 100g/3½oz apricot jam (smooth is best)40g/1½oz dark chocolate, finely chopped25g/1oz pistachios, finely chopped1 free-range egg yolk, beatengolden granulated sugar, for dusting 100g/3½oz apricot jam (smooth is best) 40g/1½oz dark chocolate, finely chopped 25g/1oz pistachios, finely chopped 1 free-range egg yolk, beaten golden granulated sugar, for dusting Method Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight.Line two baking trays with baking parchment.Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball.Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight. Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight. Line two baking trays with baking parchment. Line two baking trays with baking parchment. Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball. Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball. Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes. Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Recipe tips Choose a smooth variety of apricot jam for more consistent rugelach. They can be stored in an air tight container for up to 48 hours but they are best enjoyed the day they are made. | {
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"title": "Rugelach recipe",
"content": "Dark chocolate rugelach An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_chocolate_apricot_50614_16x9.jpg Super-fun to make and eat, these rugelach are packed with apricot jam, chocolate and pistachios, but the filling choices are endless! 100g/3½oz unsalted butter, at room temperature 100g/3½oz full fat cream cheese, at room temperature110g/4oz plain flour, plus extra for dustingpinch sea salt 100g/3½oz unsalted butter, at room temperature 100g/3½oz full fat cream cheese, at room temperature 110g/4oz plain flour, plus extra for dusting pinch sea salt 100g/3½oz apricot jam (smooth is best)40g/1½oz dark chocolate, finely chopped25g/1oz pistachios, finely chopped1 free-range egg yolk, beatengolden granulated sugar, for dusting 100g/3½oz apricot jam (smooth is best) 40g/1½oz dark chocolate, finely chopped 25g/1oz pistachios, finely chopped 1 free-range egg yolk, beaten golden granulated sugar, for dusting Method Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight.Line two baking trays with baking parchment.Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball.Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight. Beat the butter and cream cheese together in a large bowl using a wooden spoon. Stir in the flour and a pinch of salt to create a smooth dough. Divide the dough in half and roll into two balls, wrapping each in cling film. Refrigerate for 2 hours or overnight. Line two baking trays with baking parchment. Line two baking trays with baking parchment. Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball. Generously dust a clean work surface with flour and roll out one of the balls into a thin circle. You want the pastry as thin as you can get it before it starts to tear. Spread half of the jam across the pastry disk, taking it right to the edges. Sprinkle over half the chocolate and half the nuts. Repeat with the other dough ball. Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes. Using a sharp knife, cut each pastry circle into eight equal pizza slice-like wedges. Starting from the widest part of each wedge, carefully roll each piece of pastry into a croissant shape, transferring each to the prepared baking trays. Refrigerate for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Add a splash of cold water to the beaten egg and brush over each rugelach. Sprinkle over the sugar. Bake for 20 minutes until the pastries are puffed-up and golden-brown. Allow to cool before eating. Recipe tips Choose a smooth variety of apricot jam for more consistent rugelach. They can be stored in an air tight container for up to 48 hours but they are best enjoyed the day they are made."
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} | 69124ea6c615cfffe96203af6185be871eec178ef2050e4fdff42435053bfe83 | Paradise chocolate cake recipe
An average of 3.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paradise_chocolate_cake_77029_16x9.jpg This is one of those wicked, indulgent cakes that is perfect for chocoholics! As it is a deep cake, it is advisable to serve this in small slices, but feel free to have a second slice on a special occasion! 200g/7oz baking spread, straight from the fridge, plus extra for greasing 120g/4½oz dark chocolate, broken into pieces 30g/1oz cocoa powder, sifted 4 tbsp boiling water 3 large free-range eggs 100g/3½oz caster sugar 100g/3½oz light muscovado sugar 175g/6oz self-raising flour 2 tbsp milk 2 tbsp apricot jam, warmed 200g/7oz baking spread, straight from the fridge, plus extra for greasing 120g/4½oz dark chocolate, broken into pieces 30g/1oz cocoa powder, sifted 4 tbsp boiling water 3 large free-range eggs 100g/3½oz caster sugar 100g/3½oz light muscovado sugar 175g/6oz self-raising flour 2 tbsp milk 2 tbsp apricot jam, warmed 200g/7oz double cream 200g/7oz dark chocolate, broken into pieces 200g/7oz double cream 200g/7oz dark chocolate, broken into pieces 100g/3½oz dark chocolate, broken into pieces200g/7oz Belgian white chocolate, broken into piecesicing sugar, to dust 100g/3½oz dark chocolate, broken into pieces 200g/7oz Belgian white chocolate, broken into pieces icing sugar, to dust Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in deep cake tin with baking paper. Place a piece of non-stick baking paper on a baking tray. To make the cake, place the chocolate in a bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool.Place the cocoa powder in a large bowl, add the boiling water and mix until you have a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate to the bowl. Whisk using an electric whisk for about 2 minutes, until light, fluffy and smooth. Scrape down the bowl halfway through. Spoon the mixture into the cake tin and level the surface. Bake for 1–1¼ hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove to cool completely on a wire rack.To make the ganache icing, place the cream in a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency.When the cake is cool, brush the top and sides with the warmed apricot jam, then spread the ganache over the top and sides of the cake. Use a palette knife to smooth the edges. Leave to set for about 2 minutes.To make the decoration, place the dark chocolate in one bowl and the white chocolate in another. Set each bowl over saucepans of gently simmering water, making sure the bases of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking tray using the back of a spoon to create a thin rectangle about 25x18cm/10x7in. Using another spoon, drizzle the dark chocolate over the white chocolate to make a zigzag pattern. Place in the fridge to chill for 30 minutes.Once the chocolate is set, slice into eight long wedges and finely chop any broken pieces. Stand the wedges vertically in the centre of the cake and sprinkle any broken shards around the edge. Dust with icing sugar and serve. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in deep cake tin with baking paper. Place a piece of non-stick baking paper on a baking tray. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in deep cake tin with baking paper. Place a piece of non-stick baking paper on a baking tray. To make the cake, place the chocolate in a bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool. To make the cake, place the chocolate in a bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool. Place the cocoa powder in a large bowl, add the boiling water and mix until you have a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate to the bowl. Whisk using an electric whisk for about 2 minutes, until light, fluffy and smooth. Scrape down the bowl halfway through. Spoon the mixture into the cake tin and level the surface. Bake for 1–1¼ hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove to cool completely on a wire rack. Place the cocoa powder in a large bowl, add the boiling water and mix until you have a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate to the bowl. Whisk using an electric whisk for about 2 minutes, until light, fluffy and smooth. Scrape down the bowl halfway through. Spoon the mixture into the cake tin and level the surface. Bake for 1–1¼ hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove to cool completely on a wire rack. To make the ganache icing, place the cream in a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency. To make the ganache icing, place the cream in a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency. When the cake is cool, brush the top and sides with the warmed apricot jam, then spread the ganache over the top and sides of the cake. Use a palette knife to smooth the edges. Leave to set for about 2 minutes. When the cake is cool, brush the top and sides with the warmed apricot jam, then spread the ganache over the top and sides of the cake. Use a palette knife to smooth the edges. Leave to set for about 2 minutes. To make the decoration, place the dark chocolate in one bowl and the white chocolate in another. Set each bowl over saucepans of gently simmering water, making sure the bases of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking tray using the back of a spoon to create a thin rectangle about 25x18cm/10x7in. Using another spoon, drizzle the dark chocolate over the white chocolate to make a zigzag pattern. Place in the fridge to chill for 30 minutes. To make the decoration, place the dark chocolate in one bowl and the white chocolate in another. Set each bowl over saucepans of gently simmering water, making sure the bases of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking tray using the back of a spoon to create a thin rectangle about 25x18cm/10x7in. Using another spoon, drizzle the dark chocolate over the white chocolate to make a zigzag pattern. Place in the fridge to chill for 30 minutes. Once the chocolate is set, slice into eight long wedges and finely chop any broken pieces. Stand the wedges vertically in the centre of the cake and sprinkle any broken shards around the edge. Dust with icing sugar and serve. Once the chocolate is set, slice into eight long wedges and finely chop any broken pieces. Stand the wedges vertically in the centre of the cake and sprinkle any broken shards around the edge. Dust with icing sugar and serve. Recipe tips This cake can be made a day ahead and iced on the day. The un-iced cake freezes well. | {
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"title": "Paradise chocolate cake recipe",
"content": "An average of 3.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paradise_chocolate_cake_77029_16x9.jpg This is one of those wicked, indulgent cakes that is perfect for chocoholics! As it is a deep cake, it is advisable to serve this in small slices, but feel free to have a second slice on a special occasion! 200g/7oz baking spread, straight from the fridge, plus extra for greasing 120g/4½oz dark chocolate, broken into pieces 30g/1oz cocoa powder, sifted 4 tbsp boiling water 3 large free-range eggs 100g/3½oz caster sugar 100g/3½oz light muscovado sugar 175g/6oz self-raising flour 2 tbsp milk 2 tbsp apricot jam, warmed 200g/7oz baking spread, straight from the fridge, plus extra for greasing 120g/4½oz dark chocolate, broken into pieces 30g/1oz cocoa powder, sifted 4 tbsp boiling water 3 large free-range eggs 100g/3½oz caster sugar 100g/3½oz light muscovado sugar 175g/6oz self-raising flour 2 tbsp milk 2 tbsp apricot jam, warmed 200g/7oz double cream 200g/7oz dark chocolate, broken into pieces 200g/7oz double cream 200g/7oz dark chocolate, broken into pieces 100g/3½oz dark chocolate, broken into pieces200g/7oz Belgian white chocolate, broken into piecesicing sugar, to dust 100g/3½oz dark chocolate, broken into pieces 200g/7oz Belgian white chocolate, broken into pieces icing sugar, to dust Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in deep cake tin with baking paper. Place a piece of non-stick baking paper on a baking tray. To make the cake, place the chocolate in a bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool.Place the cocoa powder in a large bowl, add the boiling water and mix until you have a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate to the bowl. Whisk using an electric whisk for about 2 minutes, until light, fluffy and smooth. Scrape down the bowl halfway through. Spoon the mixture into the cake tin and level the surface. Bake for 1–1¼ hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove to cool completely on a wire rack.To make the ganache icing, place the cream in a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency.When the cake is cool, brush the top and sides with the warmed apricot jam, then spread the ganache over the top and sides of the cake. Use a palette knife to smooth the edges. Leave to set for about 2 minutes.To make the decoration, place the dark chocolate in one bowl and the white chocolate in another. Set each bowl over saucepans of gently simmering water, making sure the bases of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking tray using the back of a spoon to create a thin rectangle about 25x18cm/10x7in. Using another spoon, drizzle the dark chocolate over the white chocolate to make a zigzag pattern. Place in the fridge to chill for 30 minutes.Once the chocolate is set, slice into eight long wedges and finely chop any broken pieces. Stand the wedges vertically in the centre of the cake and sprinkle any broken shards around the edge. Dust with icing sugar and serve. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in deep cake tin with baking paper. Place a piece of non-stick baking paper on a baking tray. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 20cm/8in deep cake tin with baking paper. Place a piece of non-stick baking paper on a baking tray. To make the cake, place the chocolate in a bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool. To make the cake, place the chocolate in a bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir gently until the chocolate has just melted. Set aside to cool. Place the cocoa powder in a large bowl, add the boiling water and mix until you have a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate to the bowl. Whisk using an electric whisk for about 2 minutes, until light, fluffy and smooth. Scrape down the bowl halfway through. Spoon the mixture into the cake tin and level the surface. Bake for 1–1¼ hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove to cool completely on a wire rack. Place the cocoa powder in a large bowl, add the boiling water and mix until you have a smooth paste. Add the baking spread, eggs, sugars, flour, milk and melted chocolate to the bowl. Whisk using an electric whisk for about 2 minutes, until light, fluffy and smooth. Scrape down the bowl halfway through. Spoon the mixture into the cake tin and level the surface. Bake for 1–1¼ hours, until well risen and coming away from the sides of the tin. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes, then carefully remove to cool completely on a wire rack. To make the ganache icing, place the cream in a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency. To make the ganache icing, place the cream in a saucepan and heat until simmering. Remove from the heat and add the chocolate. Stir until melted, then set aside in a cool place to thicken to a spreadable consistency. When the cake is cool, brush the top and sides with the warmed apricot jam, then spread the ganache over the top and sides of the cake. Use a palette knife to smooth the edges. Leave to set for about 2 minutes. When the cake is cool, brush the top and sides with the warmed apricot jam, then spread the ganache over the top and sides of the cake. Use a palette knife to smooth the edges. Leave to set for about 2 minutes. To make the decoration, place the dark chocolate in one bowl and the white chocolate in another. Set each bowl over saucepans of gently simmering water, making sure the bases of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking tray using the back of a spoon to create a thin rectangle about 25x18cm/10x7in. Using another spoon, drizzle the dark chocolate over the white chocolate to make a zigzag pattern. Place in the fridge to chill for 30 minutes. To make the decoration, place the dark chocolate in one bowl and the white chocolate in another. Set each bowl over saucepans of gently simmering water, making sure the bases of the bowls do not touch the water. Stir gently until just melted. Spread the white chocolate on to the prepared baking tray using the back of a spoon to create a thin rectangle about 25x18cm/10x7in. Using another spoon, drizzle the dark chocolate over the white chocolate to make a zigzag pattern. Place in the fridge to chill for 30 minutes. Once the chocolate is set, slice into eight long wedges and finely chop any broken pieces. Stand the wedges vertically in the centre of the cake and sprinkle any broken shards around the edge. Dust with icing sugar and serve. Once the chocolate is set, slice into eight long wedges and finely chop any broken pieces. Stand the wedges vertically in the centre of the cake and sprinkle any broken shards around the edge. Dust with icing sugar and serve. Recipe tips This cake can be made a day ahead and iced on the day. The un-iced cake freezes well."
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} | 7e560edd07c98d3e41b3b3a860a10f6905472173b5230429fc68e71063fad593 | Peanut butter cookies with banana ice cream recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peanut_butter_cookies_02578_16x9.jpg Crunchy peanut butter cookies and creamy banana ice cream combine to make wonderful ice cream sandwiches in this surprisingly easy recipe. 4 ripe bananas 100ml/3½fl oz natural Greek yoghurtsplash milk2 tbsp honey 4 ripe bananas 100ml/3½fl oz natural Greek yoghurt splash milk 2 tbsp honey 75g/2¾oz margarine100g/3½oz golden caster sugar1 large free-range egg100g/3½oz plain flour1 tbsp golden syrup100g/3½oz crunchy peanut butter1 tsp bicarbonate of soda50g/1¾oz salted peanuts 75g/2¾oz margarine 100g/3½oz golden caster sugar 1 large free-range egg 100g/3½oz plain flour 1 tbsp golden syrup 100g/3½oz crunchy peanut butter 1 tsp bicarbonate of soda 50g/1¾oz salted peanuts Method To make the ice cream, peel the bananas, break them into small pieces and put into a large mixing bowl. Using a fork, mash the bananas until smooth. Add the remaining ingredients and beat together. Pour the mixture into a plastic container, cover with a lid and put in the freezer.After half an hour take the mixture out of the freezer and use a fork to break up the ice crystals forming around the edges. Return to the freezer and repeat this process one or two times until the ice cream is frozen (the more you beat the mixture during freezing, the smoother the finished ice cream will be). This will take roughly 4 hours in total.Meanwhile make the cookies, preheat the oven to 175C/155C Fan/Gas 4 and line two flat baking sheets with greaseproof paper. Cream together the margarine and the sugar with a wooden spoon until pale. Beat in the egg, a little of the flour, the golden syrup and peanut butter. Stir in the remaining flour and the bicarbonate of soda then and finally stir through the peanuts.Drop dessertspoons of the mixture onto the prepared baking trays. Leave plenty of space between them as the cookies will spread out during baking. Flatten each one with the back of a spoon then bake for 10 minutes. Remove from the oven, leave to cool for 10 minutes on the trays then transfer to a wire rack to cool completely.To serve, top a cookie with a spoonful of the ice cream then sandwich together with a second cookie. To make the ice cream, peel the bananas, break them into small pieces and put into a large mixing bowl. Using a fork, mash the bananas until smooth. Add the remaining ingredients and beat together. Pour the mixture into a plastic container, cover with a lid and put in the freezer. To make the ice cream, peel the bananas, break them into small pieces and put into a large mixing bowl. Using a fork, mash the bananas until smooth. Add the remaining ingredients and beat together. Pour the mixture into a plastic container, cover with a lid and put in the freezer. After half an hour take the mixture out of the freezer and use a fork to break up the ice crystals forming around the edges. Return to the freezer and repeat this process one or two times until the ice cream is frozen (the more you beat the mixture during freezing, the smoother the finished ice cream will be). This will take roughly 4 hours in total. After half an hour take the mixture out of the freezer and use a fork to break up the ice crystals forming around the edges. Return to the freezer and repeat this process one or two times until the ice cream is frozen (the more you beat the mixture during freezing, the smoother the finished ice cream will be). This will take roughly 4 hours in total. Meanwhile make the cookies, preheat the oven to 175C/155C Fan/Gas 4 and line two flat baking sheets with greaseproof paper. Meanwhile make the cookies, preheat the oven to 175C/155C Fan/Gas 4 and line two flat baking sheets with greaseproof paper. Cream together the margarine and the sugar with a wooden spoon until pale. Beat in the egg, a little of the flour, the golden syrup and peanut butter. Stir in the remaining flour and the bicarbonate of soda then and finally stir through the peanuts. Cream together the margarine and the sugar with a wooden spoon until pale. Beat in the egg, a little of the flour, the golden syrup and peanut butter. Stir in the remaining flour and the bicarbonate of soda then and finally stir through the peanuts. Drop dessertspoons of the mixture onto the prepared baking trays. Leave plenty of space between them as the cookies will spread out during baking. Flatten each one with the back of a spoon then bake for 10 minutes. Remove from the oven, leave to cool for 10 minutes on the trays then transfer to a wire rack to cool completely. Drop dessertspoons of the mixture onto the prepared baking trays. Leave plenty of space between them as the cookies will spread out during baking. Flatten each one with the back of a spoon then bake for 10 minutes. Remove from the oven, leave to cool for 10 minutes on the trays then transfer to a wire rack to cool completely. To serve, top a cookie with a spoonful of the ice cream then sandwich together with a second cookie. To serve, top a cookie with a spoonful of the ice cream then sandwich together with a second cookie. | {
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"title": "Peanut butter cookies with banana ice cream recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peanut_butter_cookies_02578_16x9.jpg Crunchy peanut butter cookies and creamy banana ice cream combine to make wonderful ice cream sandwiches in this surprisingly easy recipe. 4 ripe bananas 100ml/3½fl oz natural Greek yoghurtsplash milk2 tbsp honey 4 ripe bananas 100ml/3½fl oz natural Greek yoghurt splash milk 2 tbsp honey 75g/2¾oz margarine100g/3½oz golden caster sugar1 large free-range egg100g/3½oz plain flour1 tbsp golden syrup100g/3½oz crunchy peanut butter1 tsp bicarbonate of soda50g/1¾oz salted peanuts 75g/2¾oz margarine 100g/3½oz golden caster sugar 1 large free-range egg 100g/3½oz plain flour 1 tbsp golden syrup 100g/3½oz crunchy peanut butter 1 tsp bicarbonate of soda 50g/1¾oz salted peanuts Method To make the ice cream, peel the bananas, break them into small pieces and put into a large mixing bowl. Using a fork, mash the bananas until smooth. Add the remaining ingredients and beat together. Pour the mixture into a plastic container, cover with a lid and put in the freezer.After half an hour take the mixture out of the freezer and use a fork to break up the ice crystals forming around the edges. Return to the freezer and repeat this process one or two times until the ice cream is frozen (the more you beat the mixture during freezing, the smoother the finished ice cream will be). This will take roughly 4 hours in total.Meanwhile make the cookies, preheat the oven to 175C/155C Fan/Gas 4 and line two flat baking sheets with greaseproof paper. Cream together the margarine and the sugar with a wooden spoon until pale. Beat in the egg, a little of the flour, the golden syrup and peanut butter. Stir in the remaining flour and the bicarbonate of soda then and finally stir through the peanuts.Drop dessertspoons of the mixture onto the prepared baking trays. Leave plenty of space between them as the cookies will spread out during baking. Flatten each one with the back of a spoon then bake for 10 minutes. Remove from the oven, leave to cool for 10 minutes on the trays then transfer to a wire rack to cool completely.To serve, top a cookie with a spoonful of the ice cream then sandwich together with a second cookie. To make the ice cream, peel the bananas, break them into small pieces and put into a large mixing bowl. Using a fork, mash the bananas until smooth. Add the remaining ingredients and beat together. Pour the mixture into a plastic container, cover with a lid and put in the freezer. To make the ice cream, peel the bananas, break them into small pieces and put into a large mixing bowl. Using a fork, mash the bananas until smooth. Add the remaining ingredients and beat together. Pour the mixture into a plastic container, cover with a lid and put in the freezer. After half an hour take the mixture out of the freezer and use a fork to break up the ice crystals forming around the edges. Return to the freezer and repeat this process one or two times until the ice cream is frozen (the more you beat the mixture during freezing, the smoother the finished ice cream will be). This will take roughly 4 hours in total. After half an hour take the mixture out of the freezer and use a fork to break up the ice crystals forming around the edges. Return to the freezer and repeat this process one or two times until the ice cream is frozen (the more you beat the mixture during freezing, the smoother the finished ice cream will be). This will take roughly 4 hours in total. Meanwhile make the cookies, preheat the oven to 175C/155C Fan/Gas 4 and line two flat baking sheets with greaseproof paper. Meanwhile make the cookies, preheat the oven to 175C/155C Fan/Gas 4 and line two flat baking sheets with greaseproof paper. Cream together the margarine and the sugar with a wooden spoon until pale. Beat in the egg, a little of the flour, the golden syrup and peanut butter. Stir in the remaining flour and the bicarbonate of soda then and finally stir through the peanuts. Cream together the margarine and the sugar with a wooden spoon until pale. Beat in the egg, a little of the flour, the golden syrup and peanut butter. Stir in the remaining flour and the bicarbonate of soda then and finally stir through the peanuts. Drop dessertspoons of the mixture onto the prepared baking trays. Leave plenty of space between them as the cookies will spread out during baking. Flatten each one with the back of a spoon then bake for 10 minutes. Remove from the oven, leave to cool for 10 minutes on the trays then transfer to a wire rack to cool completely. Drop dessertspoons of the mixture onto the prepared baking trays. Leave plenty of space between them as the cookies will spread out during baking. Flatten each one with the back of a spoon then bake for 10 minutes. Remove from the oven, leave to cool for 10 minutes on the trays then transfer to a wire rack to cool completely. To serve, top a cookie with a spoonful of the ice cream then sandwich together with a second cookie. To serve, top a cookie with a spoonful of the ice cream then sandwich together with a second cookie."
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} | 65cc030d04c79e9bd4416419365475173ce46ced3c4710c674ad99a17befe609 | Sunken chocolate amaretto cake recipe
Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper. Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little. Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk. Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon. Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined. Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it. Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle. Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper. Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little. Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little. Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk. Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk. Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon. Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon. Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined. Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined. Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it. Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it. Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle. Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle. Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top. Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top. | {
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"url": "https://www.bbc.co.uk/food/recipes/sunken_chocolate_42872",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Sunken chocolate amaretto cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper. Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little. Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk. Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon. Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined. Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it. Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle. Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper. Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little. Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little. Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk. Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk. Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon. Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon. Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined. Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined. Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it. Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it. Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle. Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle. Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top. Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top."
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} | c041335598678dd356a513e314aa5e9c6be6b0bc3316c024143acc09d66cc5c3 | Pain patate (sweet potato pudding) recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_pudding_34724_16x9.jpg Pain patate is a Haitian sweet potato pudding made from sweet potato, coconut, evaporated milk and spices. It is found throughout the Caribbean, with recipes and methods varying from island to island. These recipes were inspired by CBeebies' JoJo & Gran Gran programme. 1 tbsp butter900g/2lb white sweet potatoes, peeled and finely grated (use orange if you can’t find white )200g/7oz plain flour60g/2¼oz freshly grated coconut or desiccated coconut100g/3½oz dark muscovado sugar2 tsp ground cinnamon2 tsp ground nutmeg5g/⅛oz fresh ginger, peeled and grated1 tsp salt1 x 400g/14oz tin coconut milk1 x 400g/14oz tin evaporated milk2 tsp vanilla extract1 overripe banana, mashed2–3 tbsp icing sugar, to dust 1 tbsp butter 900g/2lb white sweet potatoes, peeled and finely grated (use orange if you can’t find white ) 200g/7oz plain flour 60g/2¼oz freshly grated coconut or desiccated coconut 100g/3½oz dark muscovado sugar 2 tsp ground cinnamon 2 tsp ground nutmeg 5g/⅛oz fresh ginger, peeled and grated 1 tsp salt 1 x 400g/14oz tin coconut milk 1 x 400g/14oz tin evaporated milk 2 tsp vanilla extract 1 overripe banana, mashed 2–3 tbsp icing sugar, to dust Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a medium, deep baking dish with the butter.Tip the grated sweet potato into a bowl and add the flour, coconut, sugar, spices, fresh ginger and salt. Mix until combined.Pour the coconut milk, evaporated milk and vanilla extract into a separate bowl. Whisk until evenly combined, then slowly pour into the sweet potato mixture to avoid any lumps – it will look a little wet, but that’s fine. Add the mashed banana and stir to combine. Place a pan over a low-medium heat and pour in the sweet potato mixture. Cook, stirring gently, for about 15 minutes. The sweet potato will begin to cook and the colour and texture will change slightly.Pour the sweet potato mixture into the prepared baking dish, spreading out evenly. Cover with a layer of baking paper, followed by a layer of foil.Bake for 75–90 minutes or until a dark crust forms on top and a knife inserted into the pudding comes out clean. Allow to cool a little, then dust with the icing sugar. Slice into pieces and serve warm. Preheat the oven to 180C/160C Fan/Gas 4 and grease a medium, deep baking dish with the butter. Preheat the oven to 180C/160C Fan/Gas 4 and grease a medium, deep baking dish with the butter. Tip the grated sweet potato into a bowl and add the flour, coconut, sugar, spices, fresh ginger and salt. Mix until combined. Tip the grated sweet potato into a bowl and add the flour, coconut, sugar, spices, fresh ginger and salt. Mix until combined. Pour the coconut milk, evaporated milk and vanilla extract into a separate bowl. Whisk until evenly combined, then slowly pour into the sweet potato mixture to avoid any lumps – it will look a little wet, but that’s fine. Add the mashed banana and stir to combine. Pour the coconut milk, evaporated milk and vanilla extract into a separate bowl. Whisk until evenly combined, then slowly pour into the sweet potato mixture to avoid any lumps – it will look a little wet, but that’s fine. Add the mashed banana and stir to combine. Place a pan over a low-medium heat and pour in the sweet potato mixture. Cook, stirring gently, for about 15 minutes. The sweet potato will begin to cook and the colour and texture will change slightly. Place a pan over a low-medium heat and pour in the sweet potato mixture. Cook, stirring gently, for about 15 minutes. The sweet potato will begin to cook and the colour and texture will change slightly. Pour the sweet potato mixture into the prepared baking dish, spreading out evenly. Cover with a layer of baking paper, followed by a layer of foil. Pour the sweet potato mixture into the prepared baking dish, spreading out evenly. Cover with a layer of baking paper, followed by a layer of foil. Bake for 75–90 minutes or until a dark crust forms on top and a knife inserted into the pudding comes out clean. Allow to cool a little, then dust with the icing sugar. Slice into pieces and serve warm. Bake for 75–90 minutes or until a dark crust forms on top and a knife inserted into the pudding comes out clean. Allow to cool a little, then dust with the icing sugar. Slice into pieces and serve warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/sweet_potato_pudding_34724",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pain patate (sweet potato pudding) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_pudding_34724_16x9.jpg Pain patate is a Haitian sweet potato pudding made from sweet potato, coconut, evaporated milk and spices. It is found throughout the Caribbean, with recipes and methods varying from island to island. These recipes were inspired by CBeebies' JoJo & Gran Gran programme. 1 tbsp butter900g/2lb white sweet potatoes, peeled and finely grated (use orange if you can’t find white )200g/7oz plain flour60g/2¼oz freshly grated coconut or desiccated coconut100g/3½oz dark muscovado sugar2 tsp ground cinnamon2 tsp ground nutmeg5g/⅛oz fresh ginger, peeled and grated1 tsp salt1 x 400g/14oz tin coconut milk1 x 400g/14oz tin evaporated milk2 tsp vanilla extract1 overripe banana, mashed2–3 tbsp icing sugar, to dust 1 tbsp butter 900g/2lb white sweet potatoes, peeled and finely grated (use orange if you can’t find white ) 200g/7oz plain flour 60g/2¼oz freshly grated coconut or desiccated coconut 100g/3½oz dark muscovado sugar 2 tsp ground cinnamon 2 tsp ground nutmeg 5g/⅛oz fresh ginger, peeled and grated 1 tsp salt 1 x 400g/14oz tin coconut milk 1 x 400g/14oz tin evaporated milk 2 tsp vanilla extract 1 overripe banana, mashed 2–3 tbsp icing sugar, to dust Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a medium, deep baking dish with the butter.Tip the grated sweet potato into a bowl and add the flour, coconut, sugar, spices, fresh ginger and salt. Mix until combined.Pour the coconut milk, evaporated milk and vanilla extract into a separate bowl. Whisk until evenly combined, then slowly pour into the sweet potato mixture to avoid any lumps – it will look a little wet, but that’s fine. Add the mashed banana and stir to combine. Place a pan over a low-medium heat and pour in the sweet potato mixture. Cook, stirring gently, for about 15 minutes. The sweet potato will begin to cook and the colour and texture will change slightly.Pour the sweet potato mixture into the prepared baking dish, spreading out evenly. Cover with a layer of baking paper, followed by a layer of foil.Bake for 75–90 minutes or until a dark crust forms on top and a knife inserted into the pudding comes out clean. Allow to cool a little, then dust with the icing sugar. Slice into pieces and serve warm. Preheat the oven to 180C/160C Fan/Gas 4 and grease a medium, deep baking dish with the butter. Preheat the oven to 180C/160C Fan/Gas 4 and grease a medium, deep baking dish with the butter. Tip the grated sweet potato into a bowl and add the flour, coconut, sugar, spices, fresh ginger and salt. Mix until combined. Tip the grated sweet potato into a bowl and add the flour, coconut, sugar, spices, fresh ginger and salt. Mix until combined. Pour the coconut milk, evaporated milk and vanilla extract into a separate bowl. Whisk until evenly combined, then slowly pour into the sweet potato mixture to avoid any lumps – it will look a little wet, but that’s fine. Add the mashed banana and stir to combine. Pour the coconut milk, evaporated milk and vanilla extract into a separate bowl. Whisk until evenly combined, then slowly pour into the sweet potato mixture to avoid any lumps – it will look a little wet, but that’s fine. Add the mashed banana and stir to combine. Place a pan over a low-medium heat and pour in the sweet potato mixture. Cook, stirring gently, for about 15 minutes. The sweet potato will begin to cook and the colour and texture will change slightly. Place a pan over a low-medium heat and pour in the sweet potato mixture. Cook, stirring gently, for about 15 minutes. The sweet potato will begin to cook and the colour and texture will change slightly. Pour the sweet potato mixture into the prepared baking dish, spreading out evenly. Cover with a layer of baking paper, followed by a layer of foil. Pour the sweet potato mixture into the prepared baking dish, spreading out evenly. Cover with a layer of baking paper, followed by a layer of foil. Bake for 75–90 minutes or until a dark crust forms on top and a knife inserted into the pudding comes out clean. Allow to cool a little, then dust with the icing sugar. Slice into pieces and serve warm. Bake for 75–90 minutes or until a dark crust forms on top and a knife inserted into the pudding comes out clean. Allow to cool a little, then dust with the icing sugar. Slice into pieces and serve warm."
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} | 7aede953303bb67bf7e77c4b5f5f0708b0d5b0d5ef9d749fabdecf9e59719141 | Mini egg cheesecake recipe
An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_chocolate_eggs_37311_16x9.jpg This mini egg cheesecake is topped with a cute chocolate nest, which perfect for an Easter celebration. If you want to keep it simple there are lots of lovely mini eggs mixed through the cheesecake, too. It's a no-bake recipe, so dead simple to make, but it needs a few hours to set (or ideally overnight). 250g/9oz chocolate digestive biscuits 80g/2¾oz unsalted butter, melted, plus extra for greasing 250g/9oz chocolate digestive biscuits 80g/2¾oz unsalted butter, melted, plus extra for greasing 680g/1lb 8oz full-fat cream cheese, at room temperature90g/3¼oz icing sugar1½ tsp vanilla bean paste 320ml/11fl oz double cream320g/11½oz sugar-coated chocolate mini eggs, roughly chopped, plus extra to decorate 680g/1lb 8oz full-fat cream cheese, at room temperature 90g/3¼oz icing sugar 1½ tsp vanilla bean paste 320ml/11fl oz double cream 320g/11½oz sugar-coated chocolate mini eggs, roughly chopped, plus extra to decorate 30g/1oz shredded wheat cereal 70g/2½oz dark chocolate, broken into small pieces15g/½oz salted butter 30g/1oz shredded wheat cereal 70g/2½oz dark chocolate, broken into small pieces 15g/½oz salted butter Method To make the base, line the bottom of a 20cm/8in springform or loose-bottomed cake tin with baking paper and lightly grease the sides. Add the biscuits to a food processor and blend to a fine crumb texture. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter. Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill. To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs. In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture. Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight. To make the chocolate nest, crush the wheat cereal in a bowl and set aside. Set a heatproof glass bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl, and add the chocolate and butter. Stir occasionally until the chocolate is completely melted.Pour the chocolate onto the wheat cereal and stir until completely coated. Line a small bowl with cling film and spoon in the chocolate nest mixture, pressing firmly up the sides to create a nest shape. Place in the fridge to chill until solid. When ready to serve, remove the cheesecake from the tin. Unmould the chocolate nest and place it on top. Fill the nest with mini chocolate eggs, letting some spill over onto the cheesecake before serving. To make the base, line the bottom of a 20cm/8in springform or loose-bottomed cake tin with baking paper and lightly grease the sides. To make the base, line the bottom of a 20cm/8in springform or loose-bottomed cake tin with baking paper and lightly grease the sides. Add the biscuits to a food processor and blend to a fine crumb texture. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter. Add the biscuits to a food processor and blend to a fine crumb texture. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter. Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill. Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill. To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs. To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs. In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture. In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture. Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight. Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight. To make the chocolate nest, crush the wheat cereal in a bowl and set aside. Set a heatproof glass bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl, and add the chocolate and butter. Stir occasionally until the chocolate is completely melted. To make the chocolate nest, crush the wheat cereal in a bowl and set aside. Set a heatproof glass bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl, and add the chocolate and butter. Stir occasionally until the chocolate is completely melted. Pour the chocolate onto the wheat cereal and stir until completely coated. Line a small bowl with cling film and spoon in the chocolate nest mixture, pressing firmly up the sides to create a nest shape. Place in the fridge to chill until solid. Pour the chocolate onto the wheat cereal and stir until completely coated. Line a small bowl with cling film and spoon in the chocolate nest mixture, pressing firmly up the sides to create a nest shape. Place in the fridge to chill until solid. When ready to serve, remove the cheesecake from the tin. Unmould the chocolate nest and place it on top. Fill the nest with mini chocolate eggs, letting some spill over onto the cheesecake before serving. When ready to serve, remove the cheesecake from the tin. Unmould the chocolate nest and place it on top. Fill the nest with mini chocolate eggs, letting some spill over onto the cheesecake before serving. Recipe tips Low-fat cream cheese doesn't set as well, which is why we recommend the full-fat version. | {
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"url": "https://www.bbc.co.uk/food/recipes/mini_chocolate_eggs_37311",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Mini egg cheesecake recipe",
"content": "An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_chocolate_eggs_37311_16x9.jpg This mini egg cheesecake is topped with a cute chocolate nest, which perfect for an Easter celebration. If you want to keep it simple there are lots of lovely mini eggs mixed through the cheesecake, too. It's a no-bake recipe, so dead simple to make, but it needs a few hours to set (or ideally overnight). 250g/9oz chocolate digestive biscuits 80g/2¾oz unsalted butter, melted, plus extra for greasing 250g/9oz chocolate digestive biscuits 80g/2¾oz unsalted butter, melted, plus extra for greasing 680g/1lb 8oz full-fat cream cheese, at room temperature90g/3¼oz icing sugar1½ tsp vanilla bean paste 320ml/11fl oz double cream320g/11½oz sugar-coated chocolate mini eggs, roughly chopped, plus extra to decorate 680g/1lb 8oz full-fat cream cheese, at room temperature 90g/3¼oz icing sugar 1½ tsp vanilla bean paste 320ml/11fl oz double cream 320g/11½oz sugar-coated chocolate mini eggs, roughly chopped, plus extra to decorate 30g/1oz shredded wheat cereal 70g/2½oz dark chocolate, broken into small pieces15g/½oz salted butter 30g/1oz shredded wheat cereal 70g/2½oz dark chocolate, broken into small pieces 15g/½oz salted butter Method To make the base, line the bottom of a 20cm/8in springform or loose-bottomed cake tin with baking paper and lightly grease the sides. Add the biscuits to a food processor and blend to a fine crumb texture. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter. Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill. To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs. In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture. Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight. To make the chocolate nest, crush the wheat cereal in a bowl and set aside. Set a heatproof glass bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl, and add the chocolate and butter. Stir occasionally until the chocolate is completely melted.Pour the chocolate onto the wheat cereal and stir until completely coated. Line a small bowl with cling film and spoon in the chocolate nest mixture, pressing firmly up the sides to create a nest shape. Place in the fridge to chill until solid. When ready to serve, remove the cheesecake from the tin. Unmould the chocolate nest and place it on top. Fill the nest with mini chocolate eggs, letting some spill over onto the cheesecake before serving. To make the base, line the bottom of a 20cm/8in springform or loose-bottomed cake tin with baking paper and lightly grease the sides. To make the base, line the bottom of a 20cm/8in springform or loose-bottomed cake tin with baking paper and lightly grease the sides. Add the biscuits to a food processor and blend to a fine crumb texture. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter. Add the biscuits to a food processor and blend to a fine crumb texture. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter. Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill. Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill. To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs. To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs. In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture. In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture. Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight. Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight. To make the chocolate nest, crush the wheat cereal in a bowl and set aside. Set a heatproof glass bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl, and add the chocolate and butter. Stir occasionally until the chocolate is completely melted. To make the chocolate nest, crush the wheat cereal in a bowl and set aside. Set a heatproof glass bowl over a saucepan of gently simmering water, making sure the water does not touch the bowl, and add the chocolate and butter. Stir occasionally until the chocolate is completely melted. Pour the chocolate onto the wheat cereal and stir until completely coated. Line a small bowl with cling film and spoon in the chocolate nest mixture, pressing firmly up the sides to create a nest shape. Place in the fridge to chill until solid. Pour the chocolate onto the wheat cereal and stir until completely coated. Line a small bowl with cling film and spoon in the chocolate nest mixture, pressing firmly up the sides to create a nest shape. Place in the fridge to chill until solid. When ready to serve, remove the cheesecake from the tin. Unmould the chocolate nest and place it on top. Fill the nest with mini chocolate eggs, letting some spill over onto the cheesecake before serving. When ready to serve, remove the cheesecake from the tin. Unmould the chocolate nest and place it on top. Fill the nest with mini chocolate eggs, letting some spill over onto the cheesecake before serving. Recipe tips Low-fat cream cheese doesn't set as well, which is why we recommend the full-fat version."
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} | 0757d839b0a03102c5dd10c5dc2d8cb602393daa7eb741cbbbdba662f780131b | Nadiya's jam roly poly recipe
An average of 3.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_roly_poly_62972_16x9.jpg Nadiya’s version of a classic jam roly poly uses fresh fruit instead of jam. It’s delicious served with hot custard. 250g/9oz self-raising flour, plus extra for dusting 50g/1¾oz unsalted butter, cold and cubed, plus extra for greasing 1 tbsp caster sugar 1 tsp vanilla bean paste 50g/1¾oz vegetarian suet 150ml/5fl oz cold full-fat milk (you may need less) 250g/9oz self-raising flour, plus extra for dusting 50g/1¾oz unsalted butter, cold and cubed, plus extra for greasing 1 tbsp caster sugar 1 tsp vanilla bean paste 50g/1¾oz vegetarian suet 150ml/5fl oz cold full-fat milk (you may need less) 100g/3½oz fresh raspberries 1 orange, zest only 1 tsp caster sugar 100g/3½oz fresh raspberries 1 orange, zest only 1 tsp caster sugar 50g/1¾oz caster sugar, for dusting hot custard fresh mixed berries 50g/1¾oz caster sugar, for dusting hot custard fresh mixed berries Method Preheat the oven to 180C/160C Fan/Gas 4. Place a deep baking tray in the bottom of the oven, fill half way with boiling water and close the oven. Make a 30x40cm/12x16in sheet of foil and a piece of greaseproof paper the same size and put the paper on top of the foil. Grease the paper and set both aside. Pour the flour into a bowl along with the butter, sugar and vanilla bean paste. Rub the butter in using the tips of your fingers until the mixture resembles breadcrumbs. You could do this using a food processor. Add the suet and mix in well. Make a well in the centre and add 125ml/4fl oz of the milk to it. Using a cutlery knife, bring the dough together, then get your hands in to bring it into a ball. If the dough is looking dry, add the remaining milk. Dust a clean surface with some flour, and roll the dough into a 25cm/10in square. To make the jam filling, crush the raspberries with the orange zest and mix well with the sugar. Spread the fruit onto the dough square, leaving a 1cm/½in border exposed. Now roll like you would a Swiss roll. Pinch the ends to seal it really well. Pick it up and put into the centre of the paper, seam-side down. Bring the two paper edges to the top and roll to seal, leaving lots of space for the roly poly to grow. Seal the ends by rolling them up, then put the roly poly on a baking tray and place in the oven on a rack above the tray of water to steam and bake for 1 hour, topping up the water if needed. As soon as it is baked, take out and leave to cool for 10 minutes in the paper foil parcel. Unwrap, pop onto a serving dish and sprinkle sugar over generously. Cut into slices while still warm and serve with hot custard and fresh berries. Preheat the oven to 180C/160C Fan/Gas 4. Place a deep baking tray in the bottom of the oven, fill half way with boiling water and close the oven. Preheat the oven to 180C/160C Fan/Gas 4. Place a deep baking tray in the bottom of the oven, fill half way with boiling water and close the oven. Make a 30x40cm/12x16in sheet of foil and a piece of greaseproof paper the same size and put the paper on top of the foil. Grease the paper and set both aside. Make a 30x40cm/12x16in sheet of foil and a piece of greaseproof paper the same size and put the paper on top of the foil. Grease the paper and set both aside. Pour the flour into a bowl along with the butter, sugar and vanilla bean paste. Rub the butter in using the tips of your fingers until the mixture resembles breadcrumbs. You could do this using a food processor. Pour the flour into a bowl along with the butter, sugar and vanilla bean paste. Rub the butter in using the tips of your fingers until the mixture resembles breadcrumbs. You could do this using a food processor. Add the suet and mix in well. Make a well in the centre and add 125ml/4fl oz of the milk to it. Using a cutlery knife, bring the dough together, then get your hands in to bring it into a ball. If the dough is looking dry, add the remaining milk. Dust a clean surface with some flour, and roll the dough into a 25cm/10in square. Add the suet and mix in well. Make a well in the centre and add 125ml/4fl oz of the milk to it. Using a cutlery knife, bring the dough together, then get your hands in to bring it into a ball. If the dough is looking dry, add the remaining milk. Dust a clean surface with some flour, and roll the dough into a 25cm/10in square. To make the jam filling, crush the raspberries with the orange zest and mix well with the sugar. Spread the fruit onto the dough square, leaving a 1cm/½in border exposed. To make the jam filling, crush the raspberries with the orange zest and mix well with the sugar. Spread the fruit onto the dough square, leaving a 1cm/½in border exposed. Now roll like you would a Swiss roll. Pinch the ends to seal it really well. Pick it up and put into the centre of the paper, seam-side down. Bring the two paper edges to the top and roll to seal, leaving lots of space for the roly poly to grow. Seal the ends by rolling them up, then put the roly poly on a baking tray and place in the oven on a rack above the tray of water to steam and bake for 1 hour, topping up the water if needed. Now roll like you would a Swiss roll. Pinch the ends to seal it really well. Pick it up and put into the centre of the paper, seam-side down. Bring the two paper edges to the top and roll to seal, leaving lots of space for the roly poly to grow. Seal the ends by rolling them up, then put the roly poly on a baking tray and place in the oven on a rack above the tray of water to steam and bake for 1 hour, topping up the water if needed. As soon as it is baked, take out and leave to cool for 10 minutes in the paper foil parcel. Unwrap, pop onto a serving dish and sprinkle sugar over generously. Cut into slices while still warm and serve with hot custard and fresh berries. As soon as it is baked, take out and leave to cool for 10 minutes in the paper foil parcel. Unwrap, pop onto a serving dish and sprinkle sugar over generously. Cut into slices while still warm and serve with hot custard and fresh berries. | {
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"title": "Nadiya's jam roly poly recipe",
"content": "An average of 3.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_roly_poly_62972_16x9.jpg Nadiya’s version of a classic jam roly poly uses fresh fruit instead of jam. It’s delicious served with hot custard. 250g/9oz self-raising flour, plus extra for dusting 50g/1¾oz unsalted butter, cold and cubed, plus extra for greasing 1 tbsp caster sugar 1 tsp vanilla bean paste 50g/1¾oz vegetarian suet 150ml/5fl oz cold full-fat milk (you may need less) 250g/9oz self-raising flour, plus extra for dusting 50g/1¾oz unsalted butter, cold and cubed, plus extra for greasing 1 tbsp caster sugar 1 tsp vanilla bean paste 50g/1¾oz vegetarian suet 150ml/5fl oz cold full-fat milk (you may need less) 100g/3½oz fresh raspberries 1 orange, zest only 1 tsp caster sugar 100g/3½oz fresh raspberries 1 orange, zest only 1 tsp caster sugar 50g/1¾oz caster sugar, for dusting hot custard fresh mixed berries 50g/1¾oz caster sugar, for dusting hot custard fresh mixed berries Method Preheat the oven to 180C/160C Fan/Gas 4. Place a deep baking tray in the bottom of the oven, fill half way with boiling water and close the oven. Make a 30x40cm/12x16in sheet of foil and a piece of greaseproof paper the same size and put the paper on top of the foil. Grease the paper and set both aside. Pour the flour into a bowl along with the butter, sugar and vanilla bean paste. Rub the butter in using the tips of your fingers until the mixture resembles breadcrumbs. You could do this using a food processor. Add the suet and mix in well. Make a well in the centre and add 125ml/4fl oz of the milk to it. Using a cutlery knife, bring the dough together, then get your hands in to bring it into a ball. If the dough is looking dry, add the remaining milk. Dust a clean surface with some flour, and roll the dough into a 25cm/10in square. To make the jam filling, crush the raspberries with the orange zest and mix well with the sugar. Spread the fruit onto the dough square, leaving a 1cm/½in border exposed. Now roll like you would a Swiss roll. Pinch the ends to seal it really well. Pick it up and put into the centre of the paper, seam-side down. Bring the two paper edges to the top and roll to seal, leaving lots of space for the roly poly to grow. Seal the ends by rolling them up, then put the roly poly on a baking tray and place in the oven on a rack above the tray of water to steam and bake for 1 hour, topping up the water if needed. As soon as it is baked, take out and leave to cool for 10 minutes in the paper foil parcel. Unwrap, pop onto a serving dish and sprinkle sugar over generously. Cut into slices while still warm and serve with hot custard and fresh berries. Preheat the oven to 180C/160C Fan/Gas 4. Place a deep baking tray in the bottom of the oven, fill half way with boiling water and close the oven. Preheat the oven to 180C/160C Fan/Gas 4. Place a deep baking tray in the bottom of the oven, fill half way with boiling water and close the oven. Make a 30x40cm/12x16in sheet of foil and a piece of greaseproof paper the same size and put the paper on top of the foil. Grease the paper and set both aside. Make a 30x40cm/12x16in sheet of foil and a piece of greaseproof paper the same size and put the paper on top of the foil. Grease the paper and set both aside. Pour the flour into a bowl along with the butter, sugar and vanilla bean paste. Rub the butter in using the tips of your fingers until the mixture resembles breadcrumbs. You could do this using a food processor. Pour the flour into a bowl along with the butter, sugar and vanilla bean paste. Rub the butter in using the tips of your fingers until the mixture resembles breadcrumbs. You could do this using a food processor. Add the suet and mix in well. Make a well in the centre and add 125ml/4fl oz of the milk to it. Using a cutlery knife, bring the dough together, then get your hands in to bring it into a ball. If the dough is looking dry, add the remaining milk. Dust a clean surface with some flour, and roll the dough into a 25cm/10in square. Add the suet and mix in well. Make a well in the centre and add 125ml/4fl oz of the milk to it. Using a cutlery knife, bring the dough together, then get your hands in to bring it into a ball. If the dough is looking dry, add the remaining milk. Dust a clean surface with some flour, and roll the dough into a 25cm/10in square. To make the jam filling, crush the raspberries with the orange zest and mix well with the sugar. Spread the fruit onto the dough square, leaving a 1cm/½in border exposed. To make the jam filling, crush the raspberries with the orange zest and mix well with the sugar. Spread the fruit onto the dough square, leaving a 1cm/½in border exposed. Now roll like you would a Swiss roll. Pinch the ends to seal it really well. Pick it up and put into the centre of the paper, seam-side down. Bring the two paper edges to the top and roll to seal, leaving lots of space for the roly poly to grow. Seal the ends by rolling them up, then put the roly poly on a baking tray and place in the oven on a rack above the tray of water to steam and bake for 1 hour, topping up the water if needed. Now roll like you would a Swiss roll. Pinch the ends to seal it really well. Pick it up and put into the centre of the paper, seam-side down. Bring the two paper edges to the top and roll to seal, leaving lots of space for the roly poly to grow. Seal the ends by rolling them up, then put the roly poly on a baking tray and place in the oven on a rack above the tray of water to steam and bake for 1 hour, topping up the water if needed. As soon as it is baked, take out and leave to cool for 10 minutes in the paper foil parcel. Unwrap, pop onto a serving dish and sprinkle sugar over generously. Cut into slices while still warm and serve with hot custard and fresh berries. As soon as it is baked, take out and leave to cool for 10 minutes in the paper foil parcel. Unwrap, pop onto a serving dish and sprinkle sugar over generously. Cut into slices while still warm and serve with hot custard and fresh berries."
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} | 0a3189eecd2ee8c395a148326eb09cc1087df0b8e25a672b8dccd42b91e5c3e5 | Sambuca kisses recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sambuca_kisses_79344_16x9.jpg It’s hard to explain the precise nature of these: they are light, almost like doughnuts, but made of scented, sweet air rather than batter. Strictly speaking, you shouldn’t leave them to stand, once they’ve been made. But pleasurable though it is to eat them as soon as you can – once they’re out of the pan – I have found they’re fine for a while in a low oven. The contrast between outside and inside is lost rather, but not so much as you gain in the convenience of being able to make them ahead. 1 free-range egg100g/3½oz ricotta40g/1½oz plain flour1 tsp baking powder2 tsp sambuca liqueur1 tsp sugar1 tsp grated orange zestvegetable or corn oil, for frying1-2 tsp icing sugar, to serve 1 free-range egg 100g/3½oz ricotta 40g/1½oz plain flour 1 tsp baking powder 2 tsp sambuca liqueur 1 tsp sugar 1 tsp grated orange zest vegetable or corn oil, for frying 1-2 tsp icing sugar, to serve Method Put the egg and ricotta into a bowl and beat together until smooth.Add the flour, baking powder, sambuca, sugar and grated orange zest. Beat the mixture again to make a smooth batter.Pour about 2cm/1in oil into a frying pan, and heat until a small piece of bread sizzles when you drop it into the pan and browns in about 40 seconds (the temperature should be at about 180C/350F). And keep your eye on the pan at all times.Oil a teaspoon measure and gently drop rounded teaspoons of the ricotta batter into the pan, about four at a time is manageable.The little kisses will puff up slightly and turn golden underneath, so flip them over carefully with an implement, to colour the other side. Watch out that the oil doesn’t get too hot, turning the heat down if they are browning too quickly.Once they are golden all over, lift them out with a slotted spoon and place them on a plate lined with one or two sheets of kitchen roll, to get rid of any excess oil.Carry on cooking until all the mixture is used up, then turn off the heat under the oil. Once the kisses have cooled a bit, push the icing sugar through a small sieve to dust them thickly.If you are not eating them straightaway, pop the pre-sugared cooked kisses on a rack over a tin in a 150C/Gas 2 oven, and keep them warm for up to one hour.Serve with an espresso, with one teaspoon of sambuca added, for each person. Put the egg and ricotta into a bowl and beat together until smooth. Put the egg and ricotta into a bowl and beat together until smooth. Add the flour, baking powder, sambuca, sugar and grated orange zest. Beat the mixture again to make a smooth batter. Add the flour, baking powder, sambuca, sugar and grated orange zest. Beat the mixture again to make a smooth batter. Pour about 2cm/1in oil into a frying pan, and heat until a small piece of bread sizzles when you drop it into the pan and browns in about 40 seconds (the temperature should be at about 180C/350F). And keep your eye on the pan at all times. Pour about 2cm/1in oil into a frying pan, and heat until a small piece of bread sizzles when you drop it into the pan and browns in about 40 seconds (the temperature should be at about 180C/350F). And keep your eye on the pan at all times. Oil a teaspoon measure and gently drop rounded teaspoons of the ricotta batter into the pan, about four at a time is manageable. Oil a teaspoon measure and gently drop rounded teaspoons of the ricotta batter into the pan, about four at a time is manageable. The little kisses will puff up slightly and turn golden underneath, so flip them over carefully with an implement, to colour the other side. Watch out that the oil doesn’t get too hot, turning the heat down if they are browning too quickly. The little kisses will puff up slightly and turn golden underneath, so flip them over carefully with an implement, to colour the other side. Watch out that the oil doesn’t get too hot, turning the heat down if they are browning too quickly. Once they are golden all over, lift them out with a slotted spoon and place them on a plate lined with one or two sheets of kitchen roll, to get rid of any excess oil. Once they are golden all over, lift them out with a slotted spoon and place them on a plate lined with one or two sheets of kitchen roll, to get rid of any excess oil. Carry on cooking until all the mixture is used up, then turn off the heat under the oil. Once the kisses have cooled a bit, push the icing sugar through a small sieve to dust them thickly. Carry on cooking until all the mixture is used up, then turn off the heat under the oil. Once the kisses have cooled a bit, push the icing sugar through a small sieve to dust them thickly. If you are not eating them straightaway, pop the pre-sugared cooked kisses on a rack over a tin in a 150C/Gas 2 oven, and keep them warm for up to one hour. If you are not eating them straightaway, pop the pre-sugared cooked kisses on a rack over a tin in a 150C/Gas 2 oven, and keep them warm for up to one hour. Serve with an espresso, with one teaspoon of sambuca added, for each person. Serve with an espresso, with one teaspoon of sambuca added, for each person. | {
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"title": "Sambuca kisses recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sambuca_kisses_79344_16x9.jpg It’s hard to explain the precise nature of these: they are light, almost like doughnuts, but made of scented, sweet air rather than batter. Strictly speaking, you shouldn’t leave them to stand, once they’ve been made. But pleasurable though it is to eat them as soon as you can – once they’re out of the pan – I have found they’re fine for a while in a low oven. The contrast between outside and inside is lost rather, but not so much as you gain in the convenience of being able to make them ahead. 1 free-range egg100g/3½oz ricotta40g/1½oz plain flour1 tsp baking powder2 tsp sambuca liqueur1 tsp sugar1 tsp grated orange zestvegetable or corn oil, for frying1-2 tsp icing sugar, to serve 1 free-range egg 100g/3½oz ricotta 40g/1½oz plain flour 1 tsp baking powder 2 tsp sambuca liqueur 1 tsp sugar 1 tsp grated orange zest vegetable or corn oil, for frying 1-2 tsp icing sugar, to serve Method Put the egg and ricotta into a bowl and beat together until smooth.Add the flour, baking powder, sambuca, sugar and grated orange zest. Beat the mixture again to make a smooth batter.Pour about 2cm/1in oil into a frying pan, and heat until a small piece of bread sizzles when you drop it into the pan and browns in about 40 seconds (the temperature should be at about 180C/350F). And keep your eye on the pan at all times.Oil a teaspoon measure and gently drop rounded teaspoons of the ricotta batter into the pan, about four at a time is manageable.The little kisses will puff up slightly and turn golden underneath, so flip them over carefully with an implement, to colour the other side. Watch out that the oil doesn’t get too hot, turning the heat down if they are browning too quickly.Once they are golden all over, lift them out with a slotted spoon and place them on a plate lined with one or two sheets of kitchen roll, to get rid of any excess oil.Carry on cooking until all the mixture is used up, then turn off the heat under the oil. Once the kisses have cooled a bit, push the icing sugar through a small sieve to dust them thickly.If you are not eating them straightaway, pop the pre-sugared cooked kisses on a rack over a tin in a 150C/Gas 2 oven, and keep them warm for up to one hour.Serve with an espresso, with one teaspoon of sambuca added, for each person. Put the egg and ricotta into a bowl and beat together until smooth. Put the egg and ricotta into a bowl and beat together until smooth. Add the flour, baking powder, sambuca, sugar and grated orange zest. Beat the mixture again to make a smooth batter. Add the flour, baking powder, sambuca, sugar and grated orange zest. Beat the mixture again to make a smooth batter. Pour about 2cm/1in oil into a frying pan, and heat until a small piece of bread sizzles when you drop it into the pan and browns in about 40 seconds (the temperature should be at about 180C/350F). And keep your eye on the pan at all times. Pour about 2cm/1in oil into a frying pan, and heat until a small piece of bread sizzles when you drop it into the pan and browns in about 40 seconds (the temperature should be at about 180C/350F). And keep your eye on the pan at all times. Oil a teaspoon measure and gently drop rounded teaspoons of the ricotta batter into the pan, about four at a time is manageable. Oil a teaspoon measure and gently drop rounded teaspoons of the ricotta batter into the pan, about four at a time is manageable. The little kisses will puff up slightly and turn golden underneath, so flip them over carefully with an implement, to colour the other side. Watch out that the oil doesn’t get too hot, turning the heat down if they are browning too quickly. The little kisses will puff up slightly and turn golden underneath, so flip them over carefully with an implement, to colour the other side. Watch out that the oil doesn’t get too hot, turning the heat down if they are browning too quickly. Once they are golden all over, lift them out with a slotted spoon and place them on a plate lined with one or two sheets of kitchen roll, to get rid of any excess oil. Once they are golden all over, lift them out with a slotted spoon and place them on a plate lined with one or two sheets of kitchen roll, to get rid of any excess oil. Carry on cooking until all the mixture is used up, then turn off the heat under the oil. Once the kisses have cooled a bit, push the icing sugar through a small sieve to dust them thickly. Carry on cooking until all the mixture is used up, then turn off the heat under the oil. Once the kisses have cooled a bit, push the icing sugar through a small sieve to dust them thickly. If you are not eating them straightaway, pop the pre-sugared cooked kisses on a rack over a tin in a 150C/Gas 2 oven, and keep them warm for up to one hour. If you are not eating them straightaway, pop the pre-sugared cooked kisses on a rack over a tin in a 150C/Gas 2 oven, and keep them warm for up to one hour. Serve with an espresso, with one teaspoon of sambuca added, for each person. Serve with an espresso, with one teaspoon of sambuca added, for each person."
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} | e4e6e997df7ebabd7aeeff7621f87806f975a1453a0436f6ffaf36b9e3fa2262 | Beef and ale stew with horseradish dumplings recipe
An average of 4.7 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_ale_stew_with_57183_16x9.jpg Got a crowd to feed? Mary's hearty beef and ale stew recipe is perfect and the oven does most of the work for you. For this recipe you will need a deep ovenproof casserole dish with a lid. 2–3 tbsp light olive oil1kg/2lb 4oz braising beef, cut into cubes250g/9oz shallots or silverskin pickling onions, halved2 carrots, thinly sliced200g/7oz button mushrooms, left whole50g/1¾oz plain flour500ml/18fl oz ale150ml/5fl oz beef stock2–3 tbsp onion marmalade1–2 tbsp Worcestershire sauce3 bay leavesgravy browning (optional)salt and freshly ground black pepper 2–3 tbsp light olive oil 1kg/2lb 4oz braising beef, cut into cubes 250g/9oz shallots or silverskin pickling onions, halved 2 carrots, thinly sliced 200g/7oz button mushrooms, left whole 50g/1¾oz plain flour 500ml/18fl oz ale 150ml/5fl oz beef stock 2–3 tbsp onion marmalade 1–2 tbsp Worcestershire sauce 3 bay leaves gravy browning (optional) salt and freshly ground black pepper 175g/6oz self-raising flour, plus extra for dusting75g/1¾oz suet, shredded3-4 tbsp hot horseradish sauce, from a jar2 tbsp chopped parsley 175g/6oz self-raising flour, plus extra for dusting 75g/1¾oz suet, shredded 3-4 tbsp hot horseradish sauce, from a jar 2 tbsp chopped parsley Method Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring.Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale.Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2–2½ hours, or until the meat is tender.To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth. Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces. When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring. Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring. Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale. Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale. Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2–2½ hours, or until the meat is tender. Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2–2½ hours, or until the meat is tender. To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth. To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth. Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces. Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces. When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot. When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot. | {
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"title": "Beef and ale stew with horseradish dumplings recipe",
"content": "An average of 4.7 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_ale_stew_with_57183_16x9.jpg Got a crowd to feed? Mary's hearty beef and ale stew recipe is perfect and the oven does most of the work for you. For this recipe you will need a deep ovenproof casserole dish with a lid. 2–3 tbsp light olive oil1kg/2lb 4oz braising beef, cut into cubes250g/9oz shallots or silverskin pickling onions, halved2 carrots, thinly sliced200g/7oz button mushrooms, left whole50g/1¾oz plain flour500ml/18fl oz ale150ml/5fl oz beef stock2–3 tbsp onion marmalade1–2 tbsp Worcestershire sauce3 bay leavesgravy browning (optional)salt and freshly ground black pepper 2–3 tbsp light olive oil 1kg/2lb 4oz braising beef, cut into cubes 250g/9oz shallots or silverskin pickling onions, halved 2 carrots, thinly sliced 200g/7oz button mushrooms, left whole 50g/1¾oz plain flour 500ml/18fl oz ale 150ml/5fl oz beef stock 2–3 tbsp onion marmalade 1–2 tbsp Worcestershire sauce 3 bay leaves gravy browning (optional) salt and freshly ground black pepper 175g/6oz self-raising flour, plus extra for dusting75g/1¾oz suet, shredded3-4 tbsp hot horseradish sauce, from a jar2 tbsp chopped parsley 175g/6oz self-raising flour, plus extra for dusting 75g/1¾oz suet, shredded 3-4 tbsp hot horseradish sauce, from a jar 2 tbsp chopped parsley Method Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring.Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale.Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2–2½ hours, or until the meat is tender.To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth. Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces. When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring. Heat 1 tablespoon oil in a deep ovenproof casserole dish over a high heat. Add the beef in batches and brown all over, adding more oil if needed. Transfer to a plate using a slotted spoon and set aside. Pour another tablespoon oil into the casserole dish, then add the shallots, carrots and mushrooms and fry for few minutes, stirring. Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale. Meanwhile, put the flour in a bowl, whisk in a little ale to make a smooth paste, then whisk in the rest of the ale. Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2–2½ hours, or until the meat is tender. Return the beef to the casserole, then pour in the ale mixture and stock. Stir over a high heat until thickened and boiling. Stir in the onion marmalade, Worcestershire sauce, bay leaves and gravy browning (if using) and cook, stirring, for few minutes. Season with salt and pepper, cover, then bake for 2–2½ hours, or until the meat is tender. To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth. To make the dumplings, put the flour and suet in a bowl and season with salt and pepper. Gradually add 150ml/5fl oz water and stir to make a soft, sticky dough. Tip onto a floured work surface and gently knead until smooth. Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces. Flour a sheet of non-stick baking paper. Put the dough on top and roll out to about 15x25cm/6x8in. Spread over the horseradish cream and scatter with parsley. Roll up the dough, from the long side, to make a Swiss roll shape. Chill for 45 minutes, then slice into eight pieces. When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot. When the beef is tender, remove from the oven and increase the oven temperature to 220C/200Fan/Gas 7. Remove the bay leaves and add the dumplings. Return to the oven, without the lid, for 25 minutes, or until the dumplings are golden and puffed up. Serve the beef and ale stew piping hot."
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} | eecc15146a3a0919f2be1122dabbc00f4ddbbf2fe837699577c71352f4a1522a | Chocolate truffle pots recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_truffle_pot_53461_16x9.jpg Mary Berry's chocolate truffle pots are perfect who want an after dinner chocolate to last longer. 100g/3½oz dark chocolate, minimum 70% cocoa solids, broken into pieces50g/1¾oz caster sugar2 free-range egg yolks1 tbsp Irish cream liqueur300ml/10fl oz pouring double cream 100g/3½oz dark chocolate, minimum 70% cocoa solids, broken into pieces 50g/1¾oz caster sugar 2 free-range egg yolks 1 tbsp Irish cream liqueur 300ml/10fl oz pouring double cream 4 digestive biscuits, finely crusheddash Irish cream liqueur100g/3½oz white chocolatecocoa powder, for dusting 4 digestive biscuits, finely crushed dash Irish cream liqueur 100g/3½oz white chocolate cocoa powder, for dusting Method Whizz the chocolate in a food processor. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight.To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Whizz the chocolate in a food processor. Whizz the chocolate in a food processor. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight. To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Recipe tips Buy the truffles if you're short of time. These can be made up to a day ahead, but be sure to serve straight from the fridge – they will become runny if left at room temperature. They also freeze well. | {
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"title": "Chocolate truffle pots recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_truffle_pot_53461_16x9.jpg Mary Berry's chocolate truffle pots are perfect who want an after dinner chocolate to last longer. 100g/3½oz dark chocolate, minimum 70% cocoa solids, broken into pieces50g/1¾oz caster sugar2 free-range egg yolks1 tbsp Irish cream liqueur300ml/10fl oz pouring double cream 100g/3½oz dark chocolate, minimum 70% cocoa solids, broken into pieces 50g/1¾oz caster sugar 2 free-range egg yolks 1 tbsp Irish cream liqueur 300ml/10fl oz pouring double cream 4 digestive biscuits, finely crusheddash Irish cream liqueur100g/3½oz white chocolatecocoa powder, for dusting 4 digestive biscuits, finely crushed dash Irish cream liqueur 100g/3½oz white chocolate cocoa powder, for dusting Method Whizz the chocolate in a food processor. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight.To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Whizz the chocolate in a food processor. Whizz the chocolate in a food processor. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight. In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight. To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge. Recipe tips Buy the truffles if you're short of time. These can be made up to a day ahead, but be sure to serve straight from the fridge – they will become runny if left at room temperature. They also freeze well."
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} | e83fbdbcfed3c12db352938735ba4497681d3831fd7847ca94143556035c59a4 | Chocolate mousse with ginger shortbread recipe
Preheat oven to 180C/350F/Gas 4. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency.Gently stir the whisked yolks into the butter and chocolate, then add the coffee.Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined.Transfer the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight.For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger.Place walnut-sized balls of the mixture onto a greased baking tray, about 2cm/¾in apart (you should get about 18 from this mixture). Spread each ball of the biscuit mixture out slightly using the back of a spoon, until flattened into biscuit shapes. Top each ball with a slice of crystallised ginger, then transfer to the oven and bake for 12-15 minutes, or until the shortbread biscuits are pale golden-brown. Remove from the oven and set aside to cool for a few minutes, then carefully lift them off the tray and onto a wire rack, using a palette knife, and set aside to cool completely.For the candied orange peel, fill a small saucepan with water and bring to the boil. Add the orange peel and bring to the boil again, then drain well.Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again.Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally.Tip the demerara sugar into a shallow bowl.Once the syrup mixture has thickened, remove the orange peel and coat each piece in the demerara sugar. Shake the peel in the sugar until it is completely covered. (NB: Once cool, keep the candied orange peel uncovered until needed.)To serve, place the ramekins of chocolate mousse onto serving plates. Place one or two shortbreads alongside each. Sprinkle the mousse with the candied orange peel. Preheat oven to 180C/350F/Gas 4. Preheat oven to 180C/350F/Gas 4. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency. Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency. Gently stir the whisked yolks into the butter and chocolate, then add the coffee. Gently stir the whisked yolks into the butter and chocolate, then add the coffee. Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Transfer the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight. Transfer the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight. For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger. For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger. Place walnut-sized balls of the mixture onto a greased baking tray, about 2cm/¾in apart (you should get about 18 from this mixture). Spread each ball of the biscuit mixture out slightly using the back of a spoon, until flattened into biscuit shapes. Top each ball with a slice of crystallised ginger, then transfer to the oven and bake for 12-15 minutes, or until the shortbread biscuits are pale golden-brown. Remove from the oven and set aside to cool for a few minutes, then carefully lift them off the tray and onto a wire rack, using a palette knife, and set aside to cool completely. Place walnut-sized balls of the mixture onto a greased baking tray, about 2cm/¾in apart (you should get about 18 from this mixture). Spread each ball of the biscuit mixture out slightly using the back of a spoon, until flattened into biscuit shapes. Top each ball with a slice of crystallised ginger, then transfer to the oven and bake for 12-15 minutes, or until the shortbread biscuits are pale golden-brown. Remove from the oven and set aside to cool for a few minutes, then carefully lift them off the tray and onto a wire rack, using a palette knife, and set aside to cool completely. For the candied orange peel, fill a small saucepan with water and bring to the boil. Add the orange peel and bring to the boil again, then drain well. For the candied orange peel, fill a small saucepan with water and bring to the boil. Add the orange peel and bring to the boil again, then drain well. Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again. Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again. Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally. Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally. Tip the demerara sugar into a shallow bowl. Tip the demerara sugar into a shallow bowl. Once the syrup mixture has thickened, remove the orange peel and coat each piece in the demerara sugar. Shake the peel in the sugar until it is completely covered. (NB: Once cool, keep the candied orange peel uncovered until needed.) Once the syrup mixture has thickened, remove the orange peel and coat each piece in the demerara sugar. Shake the peel in the sugar until it is completely covered. (NB: Once cool, keep the candied orange peel uncovered until needed.) To serve, place the ramekins of chocolate mousse onto serving plates. Place one or two shortbreads alongside each. Sprinkle the mousse with the candied orange peel. To serve, place the ramekins of chocolate mousse onto serving plates. Place one or two shortbreads alongside each. Sprinkle the mousse with the candied orange peel. | {
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"title": "Chocolate mousse with ginger shortbread recipe",
"content": "Preheat oven to 180C/350F/Gas 4. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency.Gently stir the whisked yolks into the butter and chocolate, then add the coffee.Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined.Transfer the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight.For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger.Place walnut-sized balls of the mixture onto a greased baking tray, about 2cm/¾in apart (you should get about 18 from this mixture). Spread each ball of the biscuit mixture out slightly using the back of a spoon, until flattened into biscuit shapes. Top each ball with a slice of crystallised ginger, then transfer to the oven and bake for 12-15 minutes, or until the shortbread biscuits are pale golden-brown. Remove from the oven and set aside to cool for a few minutes, then carefully lift them off the tray and onto a wire rack, using a palette knife, and set aside to cool completely.For the candied orange peel, fill a small saucepan with water and bring to the boil. Add the orange peel and bring to the boil again, then drain well.Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again.Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally.Tip the demerara sugar into a shallow bowl.Once the syrup mixture has thickened, remove the orange peel and coat each piece in the demerara sugar. Shake the peel in the sugar until it is completely covered. (NB: Once cool, keep the candied orange peel uncovered until needed.)To serve, place the ramekins of chocolate mousse onto serving plates. Place one or two shortbreads alongside each. Sprinkle the mousse with the candied orange peel. Preheat oven to 180C/350F/Gas 4. Preheat oven to 180C/350F/Gas 4. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. For the chocolate mousse, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the butter and dark chocolate and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly. Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency. Whisk the egg yolks and sugar in a bowl until nearly white and thick in consistency. Gently stir the whisked yolks into the butter and chocolate, then add the coffee. Gently stir the whisked yolks into the butter and chocolate, then add the coffee. Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined. Transfer the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight. Transfer the mousse to small cups or ramekins and chill in the fridge for 1-2 hours, or overnight. For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger. For the ginger shortbread, cream the butter until pale and fluffy in a bowl. Sift in the flour, icing sugar and cornflour and beat again until fully incorporated. Stir in the vanilla essence and grated root ginger. Place walnut-sized balls of the mixture onto a greased baking tray, about 2cm/¾in apart (you should get about 18 from this mixture). Spread each ball of the biscuit mixture out slightly using the back of a spoon, until flattened into biscuit shapes. Top each ball with a slice of crystallised ginger, then transfer to the oven and bake for 12-15 minutes, or until the shortbread biscuits are pale golden-brown. Remove from the oven and set aside to cool for a few minutes, then carefully lift them off the tray and onto a wire rack, using a palette knife, and set aside to cool completely. Place walnut-sized balls of the mixture onto a greased baking tray, about 2cm/¾in apart (you should get about 18 from this mixture). Spread each ball of the biscuit mixture out slightly using the back of a spoon, until flattened into biscuit shapes. Top each ball with a slice of crystallised ginger, then transfer to the oven and bake for 12-15 minutes, or until the shortbread biscuits are pale golden-brown. Remove from the oven and set aside to cool for a few minutes, then carefully lift them off the tray and onto a wire rack, using a palette knife, and set aside to cool completely. For the candied orange peel, fill a small saucepan with water and bring to the boil. Add the orange peel and bring to the boil again, then drain well. For the candied orange peel, fill a small saucepan with water and bring to the boil. Add the orange peel and bring to the boil again, then drain well. Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again. Re-fill the pan with water, bring to the boil, return the orange peel to the pan, return the water to the boil, then drain again. Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally. Re-fill the pan with 150ml/5fl oz of water, add the caster sugar and bring to the boil, stirring well. Add the orange peel, reduce the heat until the mixture is simmering and simmer for 15-20 minutes, or until the liquid resembles syrup, stirring occasionally. Tip the demerara sugar into a shallow bowl. Tip the demerara sugar into a shallow bowl. Once the syrup mixture has thickened, remove the orange peel and coat each piece in the demerara sugar. Shake the peel in the sugar until it is completely covered. (NB: Once cool, keep the candied orange peel uncovered until needed.) Once the syrup mixture has thickened, remove the orange peel and coat each piece in the demerara sugar. Shake the peel in the sugar until it is completely covered. (NB: Once cool, keep the candied orange peel uncovered until needed.) To serve, place the ramekins of chocolate mousse onto serving plates. Place one or two shortbreads alongside each. Sprinkle the mousse with the candied orange peel. To serve, place the ramekins of chocolate mousse onto serving plates. Place one or two shortbreads alongside each. Sprinkle the mousse with the candied orange peel."
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} | ff919d79bfb38bab39a5c4d9d6d7ea95ef58d124bf0ee595c3a857475f93f992 | Soy-glazed salmon salad recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soy-glazed_salmon_salad_50598_16x9.jpg The combination of bright crunchy vegetables brings both colour and flavour to this light and fresh-tasting salmon salad. Each serving provides 320 kcal, 27g protein, 9g carbohydrates (of which 8g sugars), 19g fat (of which 3.5g saturates), 4g fibre and 2g salt. 4 salmon fillets (120g/4½oz each), skin removedsunflower oil spray 4 salmon fillets (120g/4½oz each), skin removed sunflower oil spray 2 tbsp light soy sauce2 tbsp mushroom ketchup1 tbsp sriracha hot sauce2 garlic cloves, finely grated3cm/1¼in fresh root ginger, finely grated1 tsp granulated sweetener 2 tbsp light soy sauce 2 tbsp mushroom ketchup 1 tbsp sriracha hot sauce 2 garlic cloves, finely grated 3cm/1¼in fresh root ginger, finely grated 1 tsp granulated sweetener 100g/3½oz Chinese cabbage, shredded100g/3½oz cucumber, julienned100g/3½oz kohlrabi, julienned100g/3½oz carrot, peeled and julienned100g/3½oz ready-to-eat beansproutshandful coriander leaves, roughly chopped1 lime, juice only1 tbsp light soy sauce 100g/3½oz Chinese cabbage, shredded 100g/3½oz cucumber, julienned 100g/3½oz kohlrabi, julienned 100g/3½oz carrot, peeled and julienned 100g/3½oz ready-to-eat beansprouts handful coriander leaves, roughly chopped 1 lime, juice only 1 tbsp light soy sauce 1 red chilli, finely sliced8 small dried nori strips, torn into bite-sized piecessmall handful Asian micro-herbs 1 red chilli, finely sliced 8 small dried nori strips, torn into bite-sized pieces small handful Asian micro-herbs Method To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours.Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside.Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest.Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes.Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs. To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours. To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours. Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside. Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside. Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest. Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest. Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes. Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes. Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs. Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs. | {
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"title": "Soy-glazed salmon salad recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soy-glazed_salmon_salad_50598_16x9.jpg The combination of bright crunchy vegetables brings both colour and flavour to this light and fresh-tasting salmon salad. Each serving provides 320 kcal, 27g protein, 9g carbohydrates (of which 8g sugars), 19g fat (of which 3.5g saturates), 4g fibre and 2g salt. 4 salmon fillets (120g/4½oz each), skin removedsunflower oil spray 4 salmon fillets (120g/4½oz each), skin removed sunflower oil spray 2 tbsp light soy sauce2 tbsp mushroom ketchup1 tbsp sriracha hot sauce2 garlic cloves, finely grated3cm/1¼in fresh root ginger, finely grated1 tsp granulated sweetener 2 tbsp light soy sauce 2 tbsp mushroom ketchup 1 tbsp sriracha hot sauce 2 garlic cloves, finely grated 3cm/1¼in fresh root ginger, finely grated 1 tsp granulated sweetener 100g/3½oz Chinese cabbage, shredded100g/3½oz cucumber, julienned100g/3½oz kohlrabi, julienned100g/3½oz carrot, peeled and julienned100g/3½oz ready-to-eat beansproutshandful coriander leaves, roughly chopped1 lime, juice only1 tbsp light soy sauce 100g/3½oz Chinese cabbage, shredded 100g/3½oz cucumber, julienned 100g/3½oz kohlrabi, julienned 100g/3½oz carrot, peeled and julienned 100g/3½oz ready-to-eat beansprouts handful coriander leaves, roughly chopped 1 lime, juice only 1 tbsp light soy sauce 1 red chilli, finely sliced8 small dried nori strips, torn into bite-sized piecessmall handful Asian micro-herbs 1 red chilli, finely sliced 8 small dried nori strips, torn into bite-sized pieces small handful Asian micro-herbs Method To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours.Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside.Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest.Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes.Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs. To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours. To make the marinade, mix all the ingredients together in a bowl. Add the salmon fillets and turn to coat. Cover and refrigerate for up to 2 hours. Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside. Meanwhile, make the salad. Toss all the ingredients together in a large bowl and set aside. Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest. Heat a medium, non-stick frying pan over a very high heat. Spray with 6–10 sprays of oil. Lift the salmon into the pan, reserving the marinade, and cook, without moving, for 2–3 minutes. Turn the fillets over, reduce the heat to low and cook for 4–5 minutes. Transfer the salmon to a warm plate to rest. Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes. Pour the marinade into the frying pan and simmer for 1 minute or until reduced to a glaze. Pour over the resting salmon and leave for 3–4 minutes. Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs. Divide the salad between four plates. Flake the salmon on top and pour over any remaining soy glaze. Sprinkle with red chilli, torn nori sheets and micro-herbs."
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} | 783d024f3b06edc1694cf3c6f809f9c2316011d9d05b416ffd5b5e8920c766e2 | Leftover turkey and potato pie recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_turkey_and_potato_05282_16x9.jpg Use up all your Christmas dinner leftovers with this ingenious pie - leftover turkey, parsnips and sprouts topped with roast potatoes. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, chopped680g/1lb 8oz leftover turkey, diced6 tomatoes, seeds removed, diced150ml/¼ pint chicken stock1 tsp Worcestershire sauce225g/8oz diced leftover vegetables (carrots, parsnips and sprouts)115g/4oz frozen peassalt and freshly ground black pepper450g/1lb roast potatoes25g/1oz melted butter 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, chopped 680g/1lb 8oz leftover turkey, diced 6 tomatoes, seeds removed, diced 150ml/¼ pint chicken stock 1 tsp Worcestershire sauce 225g/8oz diced leftover vegetables (carrots, parsnips and sprouts) 115g/4oz frozen peas salt and freshly ground black pepper 450g/1lb roast potatoes 25g/1oz melted butter Method Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured.Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil.Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool.Preheat the oven to 200C/400F/Gas 6.Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes. Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured. Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured. Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil. Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil. Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool. Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes. Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes. | {
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"title": "Leftover turkey and potato pie recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_turkey_and_potato_05282_16x9.jpg Use up all your Christmas dinner leftovers with this ingenious pie - leftover turkey, parsnips and sprouts topped with roast potatoes. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, chopped680g/1lb 8oz leftover turkey, diced6 tomatoes, seeds removed, diced150ml/¼ pint chicken stock1 tsp Worcestershire sauce225g/8oz diced leftover vegetables (carrots, parsnips and sprouts)115g/4oz frozen peassalt and freshly ground black pepper450g/1lb roast potatoes25g/1oz melted butter 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, chopped 680g/1lb 8oz leftover turkey, diced 6 tomatoes, seeds removed, diced 150ml/¼ pint chicken stock 1 tsp Worcestershire sauce 225g/8oz diced leftover vegetables (carrots, parsnips and sprouts) 115g/4oz frozen peas salt and freshly ground black pepper 450g/1lb roast potatoes 25g/1oz melted butter Method Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured.Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil.Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool.Preheat the oven to 200C/400F/Gas 6.Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes. Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured. Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured. Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil. Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil. Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool. Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes. Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes."
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} | a00724196e6df4c56502107eb9de34ebd2394a272d57d9705dbb3ea04d6db2f7 | Bacon and egg pie recipe
An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_egg_pie_06890_16x9.jpg This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize. Serve this hot for supper or cold for lunch. For this recipe you will need a 20cm/8in loose-based cake tin that is 4cm/1½in deep. 275g/9¾oz plain flourpinch of fine salt135g/4½oz cold unsalted butter, cubed1 medium free-range egg, beaten1 tsp lemon juice 275g/9¾oz plain flour pinch of fine salt 135g/4½oz cold unsalted butter, cubed 1 medium free-range egg, beaten 1 tsp lemon juice 1 tbsp vegetable oil1 large onion, finely chopped1 garlic clove, crushed200g/7oz unsmoked streaky bacon, cut into cubes200g/7oz pork loin, cut into roughly 1.5cm/½in cubes5 medium free-range eggs100g/3½oz cream cheese100g/3½oz mature cheddar, grated1 tbsp chopped chives1 free-range egg, beaten, to glazesalt and freshly ground black pepper 1 tbsp vegetable oil 1 large onion, finely chopped 1 garlic clove, crushed 200g/7oz unsmoked streaky bacon, cut into cubes 200g/7oz pork loin, cut into roughly 1.5cm/½in cubes 5 medium free-range eggs 100g/3½oz cream cheese 100g/3½oz mature cheddar, grated 1 tbsp chopped chives 1 free-range egg, beaten, to glaze salt and freshly ground black pepper Method To make the pastry, put the flour and salt in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles 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 three tablespoons of water. Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes.For the filling, heat the oil in a large frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, or until soft.Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely.Preheat the oven to 200C/400F/Gas 6.Beat two of the eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture.When you are ready to assemble the pie, roll out two-thirds of the pastry and use it to line the cake tin. Roll out the remaining pastry ready to form the lid.Put the filling mix into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them.Brush the rim of the pastry with beaten egg and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with more beaten egg and make a steam hole in the centre.Bake in the oven for 50-55 minutes, until golden-brown. Leave the pie to settle for at least 15 minutes before cutting. It is delicious hot or cold. To make the pastry, put the flour and salt in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. To make the pastry, put the flour and salt in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles 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 three tablespoons of water. Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes. Mix the egg with the lemon juice and three tablespoons of water. Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes. For the filling, heat the oil in a large frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, or until soft. For the filling, heat the oil in a large frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, or until soft. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Beat two of the eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture. Beat two of the eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture. When you are ready to assemble the pie, roll out two-thirds of the pastry and use it to line the cake tin. Roll out the remaining pastry ready to form the lid. When you are ready to assemble the pie, roll out two-thirds of the pastry and use it to line the cake tin. Roll out the remaining pastry ready to form the lid. Put the filling mix into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them. Put the filling mix into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them. Brush the rim of the pastry with beaten egg and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with more beaten egg and make a steam hole in the centre. Brush the rim of the pastry with beaten egg and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with more beaten egg and make a steam hole in the centre. Bake in the oven for 50-55 minutes, until golden-brown. Leave the pie to settle for at least 15 minutes before cutting. It is delicious hot or cold. Bake in the oven for 50-55 minutes, until golden-brown. Leave the pie to settle for at least 15 minutes before cutting. It is delicious hot or cold. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bacon and egg pie recipe",
"content": "An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_egg_pie_06890_16x9.jpg This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize. Serve this hot for supper or cold for lunch. For this recipe you will need a 20cm/8in loose-based cake tin that is 4cm/1½in deep. 275g/9¾oz plain flourpinch of fine salt135g/4½oz cold unsalted butter, cubed1 medium free-range egg, beaten1 tsp lemon juice 275g/9¾oz plain flour pinch of fine salt 135g/4½oz cold unsalted butter, cubed 1 medium free-range egg, beaten 1 tsp lemon juice 1 tbsp vegetable oil1 large onion, finely chopped1 garlic clove, crushed200g/7oz unsmoked streaky bacon, cut into cubes200g/7oz pork loin, cut into roughly 1.5cm/½in cubes5 medium free-range eggs100g/3½oz cream cheese100g/3½oz mature cheddar, grated1 tbsp chopped chives1 free-range egg, beaten, to glazesalt and freshly ground black pepper 1 tbsp vegetable oil 1 large onion, finely chopped 1 garlic clove, crushed 200g/7oz unsmoked streaky bacon, cut into cubes 200g/7oz pork loin, cut into roughly 1.5cm/½in cubes 5 medium free-range eggs 100g/3½oz cream cheese 100g/3½oz mature cheddar, grated 1 tbsp chopped chives 1 free-range egg, beaten, to glaze salt and freshly ground black pepper Method To make the pastry, put the flour and salt in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles 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 three tablespoons of water. Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes.For the filling, heat the oil in a large frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, or until soft.Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely.Preheat the oven to 200C/400F/Gas 6.Beat two of the eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture.When you are ready to assemble the pie, roll out two-thirds of the pastry and use it to line the cake tin. Roll out the remaining pastry ready to form the lid.Put the filling mix into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them.Brush the rim of the pastry with beaten egg and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with more beaten egg and make a steam hole in the centre.Bake in the oven for 50-55 minutes, until golden-brown. Leave the pie to settle for at least 15 minutes before cutting. It is delicious hot or cold. To make the pastry, put the flour and salt in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. To make the pastry, put the flour and salt in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles 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 three tablespoons of water. Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes. Mix the egg with the lemon juice and three tablespoons of water. Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest for about 30 minutes. For the filling, heat the oil in a large frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, or until soft. For the filling, heat the oil in a large frying pan over a medium-low heat and add the onion and garlic. Cook gently for about eight minutes, or until soft. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely. Add the bacon and pork, increase the heat a little, and cook for about 10 minutes, until any liquid from the meat has been driven off. Leave to cool completely. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Beat two of the eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture. Beat two of the eggs with the cream cheese until smooth. Add the cheddar and chives and season with salt and pepper. Stir in the cooled bacon mixture. When you are ready to assemble the pie, roll out two-thirds of the pastry and use it to line the cake tin. Roll out the remaining pastry ready to form the lid. When you are ready to assemble the pie, roll out two-thirds of the pastry and use it to line the cake tin. Roll out the remaining pastry ready to form the lid. Put the filling mix into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them. Put the filling mix into the pastry case. Make three evenly spaced depressions in the filling and crack the remaining eggs into them. Brush the rim of the pastry with beaten egg and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with more beaten egg and make a steam hole in the centre. Brush the rim of the pastry with beaten egg and place the lid on top. Press the edges to seal and trim off the excess neatly. Brush the top of the pie with more beaten egg and make a steam hole in the centre. Bake in the oven for 50-55 minutes, until golden-brown. Leave the pie to settle for at least 15 minutes before cutting. It is delicious hot or cold. Bake in the oven for 50-55 minutes, until golden-brown. Leave the pie to settle for at least 15 minutes before cutting. It is delicious hot or cold."
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} | 80e6eba344974f61e83f299f66beeda6f2d8ae709f8d6d4a4df7dd74e91b154e | Chocolate croissant bread and butter pudding recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_bread_and_56852_16x9.jpg Use up stale croissants to make an impressive chocolate bread and butter pudding laced with hazelnut chocolate spread and dark chocolate chunks. Past-their-best croissants are often on discount in supermarkets and this is a great way to make the most of them. 6 stale all-butter croissants300g/10½oz chocolate hazelnut spread6 free-range eggs200g/7oz caster sugar2 tsp vanilla extract750ml/1⅓ pint full-fat milkbutter, for greasing100g/3½oz dark chocolateicing sugar, to dust 6 stale all-butter croissants 300g/10½oz chocolate hazelnut spread 6 free-range eggs 200g/7oz caster sugar 2 tsp vanilla extract 750ml/1⅓ pint full-fat milk butter, for greasing 100g/3½oz dark chocolate icing sugar, to dust Method Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread.Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined.Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3.Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps.Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar.Bake for 30 minutes or until risen and golden-brown. Serve hot. Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread. Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread. Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined. Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined. Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3. Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3. Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps. Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps. Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar. Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar. Bake for 30 minutes or until risen and golden-brown. Serve hot. Bake for 30 minutes or until risen and golden-brown. Serve hot. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_bread_and_56852_16x9.jpg Use up stale croissants to make an impressive chocolate bread and butter pudding laced with hazelnut chocolate spread and dark chocolate chunks. Past-their-best croissants are often on discount in supermarkets and this is a great way to make the most of them. 6 stale all-butter croissants300g/10½oz chocolate hazelnut spread6 free-range eggs200g/7oz caster sugar2 tsp vanilla extract750ml/1⅓ pint full-fat milkbutter, for greasing100g/3½oz dark chocolateicing sugar, to dust 6 stale all-butter croissants 300g/10½oz chocolate hazelnut spread 6 free-range eggs 200g/7oz caster sugar 2 tsp vanilla extract 750ml/1⅓ pint full-fat milk butter, for greasing 100g/3½oz dark chocolate icing sugar, to dust Method Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread.Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined.Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3.Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps.Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar.Bake for 30 minutes or until risen and golden-brown. Serve hot. Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread. Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread. Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined. Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined. Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3. Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3. Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps. Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps. Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar. Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar. Bake for 30 minutes or until risen and golden-brown. Serve hot. Bake for 30 minutes or until risen and golden-brown. Serve hot."
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} | 34f48f5da93599baa82bc1a157e5e5e9d88e2788656cc20d9952e4ca53b38c9e | Chocolate and hazelnut warbat recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_warbat_56458_16x9.jpg These crunchy, flaky filo pastries are filled with sweetened cheese and chocolate spread, soaked with syrup and topped with nuts. Warbat are the perfect gift or dessert for your Eid festive table after a whole month of fasting and restraint. 7 large sheets filo pastry 100g/3½oz unsalted butter, melted200g/7oz mascarpone150g/5½oz ricotta50g/1¾oz icing sugar 100g/3½oz caster sugar 9–12 tsp chocolate hazelnut spread, such as Nutellahandful toasted hazelnuts, roughly chopped1 tbsp dried rose petals 2 tbsp chocolate curls ½ tsp flaky sea salt 7 large sheets filo pastry 100g/3½oz unsalted butter, melted 200g/7oz mascarpone 150g/5½oz ricotta 50g/1¾oz icing sugar 100g/3½oz caster sugar 9–12 tsp chocolate hazelnut spread, such as Nutella handful toasted hazelnuts, roughly chopped 1 tbsp dried rose petals 2 tbsp chocolate curls ½ tsp flaky sea salt Method Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper.Lay a sheet of filo pastry on a dry and clean work surface and brush liberally with the butter using a pastry brush. Place each of the 7 sheets of filo pastry consecutively on top of one another, brushing butter between layers. Cut the stacked sheets of buttered filo into even squares (or as close to even squares as possible) with a knife or pizza wheel. I make around 9-12 squares, but you can make a few more or less depending on the size of your filo sheets. Fold each square of pastry diagonally so that it forms a triangle. Do not to press the layers down, leave it open in the middle so you can fill them after baking. Place the pastry triangles on the baking tray and brush the upper surface with more butter before baking for 15 minutes, or until they are a deep golden-brown colour. Remove from the oven and allow to cool completely. Mix the mascarpone, ricotta and icing sugar in a small bowl, transfer into a piping bag and place in the fridge. Put the caster sugar and 125ml/4fl oz of water in a pan and stir gently to combine. Try not to mix too much as it boils, so as to not form sugar crystals. Heat the mixture until it has reduced in volume by half and has formed a syrup like consistency (it will become stickier as it cools). Place the jar of hazelnut chocolate spread into a bowl of hot water to slightly soften it and make it more spoonable.To assemble the warbat, carefully open each folded triangle of pastry in the centre and spoon in a heaped tsp of chocolate spread, then pipe in some of the sweetened cheese mixture. It can get a little messy, but that really is part of the fun. Drizzle over the cooled sugar syrup and scatter over the hazelnuts, rose petals, a few chocolate curls and sea salt, if you wish. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper. Lay a sheet of filo pastry on a dry and clean work surface and brush liberally with the butter using a pastry brush. Place each of the 7 sheets of filo pastry consecutively on top of one another, brushing butter between layers. Lay a sheet of filo pastry on a dry and clean work surface and brush liberally with the butter using a pastry brush. Place each of the 7 sheets of filo pastry consecutively on top of one another, brushing butter between layers. Cut the stacked sheets of buttered filo into even squares (or as close to even squares as possible) with a knife or pizza wheel. I make around 9-12 squares, but you can make a few more or less depending on the size of your filo sheets. Cut the stacked sheets of buttered filo into even squares (or as close to even squares as possible) with a knife or pizza wheel. I make around 9-12 squares, but you can make a few more or less depending on the size of your filo sheets. Fold each square of pastry diagonally so that it forms a triangle. Do not to press the layers down, leave it open in the middle so you can fill them after baking. Place the pastry triangles on the baking tray and brush the upper surface with more butter before baking for 15 minutes, or until they are a deep golden-brown colour. Remove from the oven and allow to cool completely. Fold each square of pastry diagonally so that it forms a triangle. Do not to press the layers down, leave it open in the middle so you can fill them after baking. Place the pastry triangles on the baking tray and brush the upper surface with more butter before baking for 15 minutes, or until they are a deep golden-brown colour. Remove from the oven and allow to cool completely. Mix the mascarpone, ricotta and icing sugar in a small bowl, transfer into a piping bag and place in the fridge. Mix the mascarpone, ricotta and icing sugar in a small bowl, transfer into a piping bag and place in the fridge. Put the caster sugar and 125ml/4fl oz of water in a pan and stir gently to combine. Try not to mix too much as it boils, so as to not form sugar crystals. Heat the mixture until it has reduced in volume by half and has formed a syrup like consistency (it will become stickier as it cools). Put the caster sugar and 125ml/4fl oz of water in a pan and stir gently to combine. Try not to mix too much as it boils, so as to not form sugar crystals. Heat the mixture until it has reduced in volume by half and has formed a syrup like consistency (it will become stickier as it cools). Place the jar of hazelnut chocolate spread into a bowl of hot water to slightly soften it and make it more spoonable. Place the jar of hazelnut chocolate spread into a bowl of hot water to slightly soften it and make it more spoonable. To assemble the warbat, carefully open each folded triangle of pastry in the centre and spoon in a heaped tsp of chocolate spread, then pipe in some of the sweetened cheese mixture. It can get a little messy, but that really is part of the fun. To assemble the warbat, carefully open each folded triangle of pastry in the centre and spoon in a heaped tsp of chocolate spread, then pipe in some of the sweetened cheese mixture. It can get a little messy, but that really is part of the fun. Drizzle over the cooled sugar syrup and scatter over the hazelnuts, rose petals, a few chocolate curls and sea salt, if you wish. Drizzle over the cooled sugar syrup and scatter over the hazelnuts, rose petals, a few chocolate curls and sea salt, if you wish. | {
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"title": "Chocolate and hazelnut warbat recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_warbat_56458_16x9.jpg These crunchy, flaky filo pastries are filled with sweetened cheese and chocolate spread, soaked with syrup and topped with nuts. Warbat are the perfect gift or dessert for your Eid festive table after a whole month of fasting and restraint. 7 large sheets filo pastry 100g/3½oz unsalted butter, melted200g/7oz mascarpone150g/5½oz ricotta50g/1¾oz icing sugar 100g/3½oz caster sugar 9–12 tsp chocolate hazelnut spread, such as Nutellahandful toasted hazelnuts, roughly chopped1 tbsp dried rose petals 2 tbsp chocolate curls ½ tsp flaky sea salt 7 large sheets filo pastry 100g/3½oz unsalted butter, melted 200g/7oz mascarpone 150g/5½oz ricotta 50g/1¾oz icing sugar 100g/3½oz caster sugar 9–12 tsp chocolate hazelnut spread, such as Nutella handful toasted hazelnuts, roughly chopped 1 tbsp dried rose petals 2 tbsp chocolate curls ½ tsp flaky sea salt Method Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper.Lay a sheet of filo pastry on a dry and clean work surface and brush liberally with the butter using a pastry brush. Place each of the 7 sheets of filo pastry consecutively on top of one another, brushing butter between layers. Cut the stacked sheets of buttered filo into even squares (or as close to even squares as possible) with a knife or pizza wheel. I make around 9-12 squares, but you can make a few more or less depending on the size of your filo sheets. Fold each square of pastry diagonally so that it forms a triangle. Do not to press the layers down, leave it open in the middle so you can fill them after baking. Place the pastry triangles on the baking tray and brush the upper surface with more butter before baking for 15 minutes, or until they are a deep golden-brown colour. Remove from the oven and allow to cool completely. Mix the mascarpone, ricotta and icing sugar in a small bowl, transfer into a piping bag and place in the fridge. Put the caster sugar and 125ml/4fl oz of water in a pan and stir gently to combine. Try not to mix too much as it boils, so as to not form sugar crystals. Heat the mixture until it has reduced in volume by half and has formed a syrup like consistency (it will become stickier as it cools). Place the jar of hazelnut chocolate spread into a bowl of hot water to slightly soften it and make it more spoonable.To assemble the warbat, carefully open each folded triangle of pastry in the centre and spoon in a heaped tsp of chocolate spread, then pipe in some of the sweetened cheese mixture. It can get a little messy, but that really is part of the fun. Drizzle over the cooled sugar syrup and scatter over the hazelnuts, rose petals, a few chocolate curls and sea salt, if you wish. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper. Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper. Lay a sheet of filo pastry on a dry and clean work surface and brush liberally with the butter using a pastry brush. Place each of the 7 sheets of filo pastry consecutively on top of one another, brushing butter between layers. Lay a sheet of filo pastry on a dry and clean work surface and brush liberally with the butter using a pastry brush. Place each of the 7 sheets of filo pastry consecutively on top of one another, brushing butter between layers. Cut the stacked sheets of buttered filo into even squares (or as close to even squares as possible) with a knife or pizza wheel. I make around 9-12 squares, but you can make a few more or less depending on the size of your filo sheets. Cut the stacked sheets of buttered filo into even squares (or as close to even squares as possible) with a knife or pizza wheel. I make around 9-12 squares, but you can make a few more or less depending on the size of your filo sheets. Fold each square of pastry diagonally so that it forms a triangle. Do not to press the layers down, leave it open in the middle so you can fill them after baking. Place the pastry triangles on the baking tray and brush the upper surface with more butter before baking for 15 minutes, or until they are a deep golden-brown colour. Remove from the oven and allow to cool completely. Fold each square of pastry diagonally so that it forms a triangle. Do not to press the layers down, leave it open in the middle so you can fill them after baking. Place the pastry triangles on the baking tray and brush the upper surface with more butter before baking for 15 minutes, or until they are a deep golden-brown colour. Remove from the oven and allow to cool completely. Mix the mascarpone, ricotta and icing sugar in a small bowl, transfer into a piping bag and place in the fridge. Mix the mascarpone, ricotta and icing sugar in a small bowl, transfer into a piping bag and place in the fridge. Put the caster sugar and 125ml/4fl oz of water in a pan and stir gently to combine. Try not to mix too much as it boils, so as to not form sugar crystals. Heat the mixture until it has reduced in volume by half and has formed a syrup like consistency (it will become stickier as it cools). Put the caster sugar and 125ml/4fl oz of water in a pan and stir gently to combine. Try not to mix too much as it boils, so as to not form sugar crystals. Heat the mixture until it has reduced in volume by half and has formed a syrup like consistency (it will become stickier as it cools). Place the jar of hazelnut chocolate spread into a bowl of hot water to slightly soften it and make it more spoonable. Place the jar of hazelnut chocolate spread into a bowl of hot water to slightly soften it and make it more spoonable. To assemble the warbat, carefully open each folded triangle of pastry in the centre and spoon in a heaped tsp of chocolate spread, then pipe in some of the sweetened cheese mixture. It can get a little messy, but that really is part of the fun. To assemble the warbat, carefully open each folded triangle of pastry in the centre and spoon in a heaped tsp of chocolate spread, then pipe in some of the sweetened cheese mixture. It can get a little messy, but that really is part of the fun. Drizzle over the cooled sugar syrup and scatter over the hazelnuts, rose petals, a few chocolate curls and sea salt, if you wish. Drizzle over the cooled sugar syrup and scatter over the hazelnuts, rose petals, a few chocolate curls and sea salt, if you wish."
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} | 2909d5f70ca6c9d245688d61856fa4c4b35a28aa5d67cb1191b85d21ac460ea9 | Creamy paprika chicken recipe
An average of 4.7 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panfriedpaprikachick_73735_16x9.jpg Mary Berry's comforting, creamy paprika chicken is a quick dinner classic that will please all comers. Serve with plain boiled rice or creamy mash to double the comfort factor. 4 small chicken breasts, without skin or bone150ml/5¼fl oz double cream 4 small chicken breasts, without skin or bone 150ml/5¼fl oz double cream 1 tbsp Worcestershire sauce1 tbsp runny honey1 tbsp paprika1 tbsp grainy mustard 1 tbsp Worcestershire sauce 1 tbsp runny honey 1 tbsp paprika 1 tbsp grainy mustard young spinach boiled rice, cooked young spinach boiled rice, cooked Method Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows.Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice. | {
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"title": "Creamy paprika chicken recipe",
"content": "An average of 4.7 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panfriedpaprikachick_73735_16x9.jpg Mary Berry's comforting, creamy paprika chicken is a quick dinner classic that will please all comers. Serve with plain boiled rice or creamy mash to double the comfort factor. 4 small chicken breasts, without skin or bone150ml/5¼fl oz double cream 4 small chicken breasts, without skin or bone 150ml/5¼fl oz double cream 1 tbsp Worcestershire sauce1 tbsp runny honey1 tbsp paprika1 tbsp grainy mustard 1 tbsp Worcestershire sauce 1 tbsp runny honey 1 tbsp paprika 1 tbsp grainy mustard young spinach boiled rice, cooked young spinach boiled rice, cooked Method Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows.Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook.Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate.Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick. Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows. Mix the marinade ingredients on a large flat plate then lightly spread each chicken fillet with the mixture and season. Leave to marinate for 10-20 minutes if times allows. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook. Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white it is cooked. Take care not to overcook. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate. Remove any surplus oil from the pan with kitchen paper, then measure the cream into a jug and mix with the leftover paprika mixture from the plate. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice. Pour the paprika cream into the pan around the chicken. Allow to bubble up and reduce slightly. Serve with young spinach and plain boiled rice."
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} | c53316c50499b2ebac2ede1c3038e3208a13d07820c20c9a14c5ddc46ef73c54 | Pongal recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pongal_56599_16x9.jpg Pongal is Sri Lanka's version of rice pudding. It contains lentils as well as rice, and the sweetness comes from jaggery – a block of unrefined cane sugar which is available from many Asian grocery shops and large supermarkets. 100g/3½oz basmati rice100g/3½oz lentils, such as red split lentils400ml tin coconut milk75g–100g/2½–3½oz jaggery, grated2 cardamom pods, crushed50g/1¾oz golden sultanas50g/1¾oz cashew nuts (toasted, optional) 100g/3½oz basmati rice 100g/3½oz lentils, such as red split lentils 400ml tin coconut milk 75g–100g/2½–3½oz jaggery, grated 2 cardamom pods, crushed 50g/1¾oz golden sultanas 50g/1¾oz cashew nuts (toasted, optional) Method Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender.Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve. Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender. Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve. | {
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"title": "Pongal recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pongal_56599_16x9.jpg Pongal is Sri Lanka's version of rice pudding. It contains lentils as well as rice, and the sweetness comes from jaggery – a block of unrefined cane sugar which is available from many Asian grocery shops and large supermarkets. 100g/3½oz basmati rice100g/3½oz lentils, such as red split lentils400ml tin coconut milk75g–100g/2½–3½oz jaggery, grated2 cardamom pods, crushed50g/1¾oz golden sultanas50g/1¾oz cashew nuts (toasted, optional) 100g/3½oz basmati rice 100g/3½oz lentils, such as red split lentils 400ml tin coconut milk 75g–100g/2½–3½oz jaggery, grated 2 cardamom pods, crushed 50g/1¾oz golden sultanas 50g/1¾oz cashew nuts (toasted, optional) Method Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender.Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve. Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender. Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve."
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} | e79a8293fea1aca1c7a7bc8a6181c50a1035d47906d5ac5e10ac372e489be83c | Glazed phirni with Scottish strawberries compôte recipe
An average of 1.0 out of 5 stars from 1 rating Phirni is a lovely sweet Indian pudding made with ground rice, and served here with berry compôte in a cardamom snap basket. 30 almonds15–18 pistachios1 litre/1¾ pint full-fat milk130g/4½oz basmati rice or long grain rice, dry grinder or coffee grinder until the consistency resembles fine semolina (or you can use ground rice)150g/5½oz caster sugar, plus extra to serve vanilla extract, to taste 200ml/7fl oz double cream 50g/1¾oz unsalted butter 30 almonds 15–18 pistachios 1 litre/1¾ pint full-fat milk 130g/4½oz basmati rice or long grain rice, dry grinder or coffee grinder until the consistency resembles fine semolina (or you can use ground rice) 150g/5½oz caster sugar, plus extra to serve vanilla extract, to taste 200ml/7fl oz double cream 50g/1¾oz unsalted butter 500g/1lb 2oz strawberries, hulled and halved50g/1¾oz caster sugar1 lemon, zest onlyfreshly ground black pepper 500g/1lb 2oz strawberries, hulled and halved 50g/1¾oz caster sugar 1 lemon, zest only freshly ground black pepper 50g/1¾oz unsalted butter50g/1¾oz brown sugar50g/1¾oz golden syrup50g/1¾oz plain flour¼ tsp ground cardamom vegetable oil, for greasing 50g/1¾oz unsalted butter 50g/1¾oz brown sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour ¼ tsp ground cardamom vegetable oil, for greasing Method Pour hot boiling water into a small bowl. Add the almonds and pistachios and cover the bowl. Soak the nuts for 30 minutes, and then drain and peel the nuts. Slice into batons.Heat the milk in a thick-bottomed pan until it reaches the boil. Lower the heat and add the ground rice. Stir and add the sugar. Cook on a medium-low heat. Keep stirring or it will become lumpy. Do not cover the pan. When the rice is almost cooked, add the nuts (reserve some for garnish), the vanilla extract, double cream and butter. Stir and cook for a further 5–6 minutes or more, or until the phirni thickens and the rice granules are softened and cooked completely. Pour the phirni into four serving bowls. Cover the bowls tightly with a lid or secure firmly with aluminium foil. Leave to cool at room temperature, then refrigerate the phirni for about 4 hours or more.To make the berry compôte,place two-thirds of the fruit into a large pan with 2–3 tablespoons of water, the sugar and the lemon zest. Bring to the boil and then simmer for 2 minutes. Don't overcook, or the fruit will not hold its shape. Fold in the remaining third of uncooked fruit and add 8 turns of the black pepper mill to the strawberries. Mix well. Serve right away or the compôte can keep in the fridge for up to 2 days (or in the freezer for up to 3 months.)To make the cardamom baskets, preheat the oven to 180C/160 Fan/Gas 4 and line two baking trays with baking parchment (or a silicon mat)Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Sift the flour into a bowl and add the ground cardamom. Make a well in the centre and pour in the butter mixture. Gradually beat it into the flour until the mixture is thoroughly combined.Use a teaspoon to dollop 2 heaped teaspoons on the prepared baking trays. Space them well apart as they will spread – ideally 3 per normal size domestic oven tray. Bake in batches for 8–10 minutes, or until set, golden-brown and lacy in appearance. Do not allow the baskets to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.To shape the baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. Leave them to set. Store in an airtight container for up to 3 days. Serve the phirni once cooled. Sprinkle with the sugar and brown the top using a cook's blow torch or under a hot grill. Garnish with the reserved nuts. Serve the compôte on the side in a cardamom snap basket. Pour hot boiling water into a small bowl. Add the almonds and pistachios and cover the bowl. Soak the nuts for 30 minutes, and then drain and peel the nuts. Slice into batons. Pour hot boiling water into a small bowl. Add the almonds and pistachios and cover the bowl. Soak the nuts for 30 minutes, and then drain and peel the nuts. Slice into batons. Heat the milk in a thick-bottomed pan until it reaches the boil. Lower the heat and add the ground rice. Stir and add the sugar. Cook on a medium-low heat. Keep stirring or it will become lumpy. Do not cover the pan. When the rice is almost cooked, add the nuts (reserve some for garnish), the vanilla extract, double cream and butter. Stir and cook for a further 5–6 minutes or more, or until the phirni thickens and the rice granules are softened and cooked completely. Heat the milk in a thick-bottomed pan until it reaches the boil. Lower the heat and add the ground rice. Stir and add the sugar. Cook on a medium-low heat. Keep stirring or it will become lumpy. Do not cover the pan. When the rice is almost cooked, add the nuts (reserve some for garnish), the vanilla extract, double cream and butter. Stir and cook for a further 5–6 minutes or more, or until the phirni thickens and the rice granules are softened and cooked completely. Pour the phirni into four serving bowls. Cover the bowls tightly with a lid or secure firmly with aluminium foil. Leave to cool at room temperature, then refrigerate the phirni for about 4 hours or more. Pour the phirni into four serving bowls. Cover the bowls tightly with a lid or secure firmly with aluminium foil. Leave to cool at room temperature, then refrigerate the phirni for about 4 hours or more. To make the berry compôte,place two-thirds of the fruit into a large pan with 2–3 tablespoons of water, the sugar and the lemon zest. Bring to the boil and then simmer for 2 minutes. Don't overcook, or the fruit will not hold its shape. Fold in the remaining third of uncooked fruit and add 8 turns of the black pepper mill to the strawberries. Mix well. Serve right away or the compôte can keep in the fridge for up to 2 days (or in the freezer for up to 3 months.) To make the berry compôte,place two-thirds of the fruit into a large pan with 2–3 tablespoons of water, the sugar and the lemon zest. Bring to the boil and then simmer for 2 minutes. Don't overcook, or the fruit will not hold its shape. Fold in the remaining third of uncooked fruit and add 8 turns of the black pepper mill to the strawberries. Mix well. Serve right away or the compôte can keep in the fridge for up to 2 days (or in the freezer for up to 3 months.) To make the cardamom baskets, preheat the oven to 180C/160 Fan/Gas 4 and line two baking trays with baking parchment (or a silicon mat) To make the cardamom baskets, preheat the oven to 180C/160 Fan/Gas 4 and line two baking trays with baking parchment (or a silicon mat) Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Sift the flour into a bowl and add the ground cardamom. Make a well in the centre and pour in the butter mixture. Gradually beat it into the flour until the mixture is thoroughly combined. Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Sift the flour into a bowl and add the ground cardamom. Make a well in the centre and pour in the butter mixture. Gradually beat it into the flour until the mixture is thoroughly combined. Use a teaspoon to dollop 2 heaped teaspoons on the prepared baking trays. Space them well apart as they will spread – ideally 3 per normal size domestic oven tray. Bake in batches for 8–10 minutes, or until set, golden-brown and lacy in appearance. Do not allow the baskets to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing. Use a teaspoon to dollop 2 heaped teaspoons on the prepared baking trays. Space them well apart as they will spread – ideally 3 per normal size domestic oven tray. Bake in batches for 8–10 minutes, or until set, golden-brown and lacy in appearance. Do not allow the baskets to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing. To shape the baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. Leave them to set. Store in an airtight container for up to 3 days. To shape the baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. Leave them to set. Store in an airtight container for up to 3 days. Serve the phirni once cooled. Sprinkle with the sugar and brown the top using a cook's blow torch or under a hot grill. Garnish with the reserved nuts. Serve the compôte on the side in a cardamom snap basket. Serve the phirni once cooled. Sprinkle with the sugar and brown the top using a cook's blow torch or under a hot grill. Garnish with the reserved nuts. Serve the compôte on the side in a cardamom snap basket. | {
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"title": "Glazed phirni with Scottish strawberries compôte recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating Phirni is a lovely sweet Indian pudding made with ground rice, and served here with berry compôte in a cardamom snap basket. 30 almonds15–18 pistachios1 litre/1¾ pint full-fat milk130g/4½oz basmati rice or long grain rice, dry grinder or coffee grinder until the consistency resembles fine semolina (or you can use ground rice)150g/5½oz caster sugar, plus extra to serve vanilla extract, to taste 200ml/7fl oz double cream 50g/1¾oz unsalted butter 30 almonds 15–18 pistachios 1 litre/1¾ pint full-fat milk 130g/4½oz basmati rice or long grain rice, dry grinder or coffee grinder until the consistency resembles fine semolina (or you can use ground rice) 150g/5½oz caster sugar, plus extra to serve vanilla extract, to taste 200ml/7fl oz double cream 50g/1¾oz unsalted butter 500g/1lb 2oz strawberries, hulled and halved50g/1¾oz caster sugar1 lemon, zest onlyfreshly ground black pepper 500g/1lb 2oz strawberries, hulled and halved 50g/1¾oz caster sugar 1 lemon, zest only freshly ground black pepper 50g/1¾oz unsalted butter50g/1¾oz brown sugar50g/1¾oz golden syrup50g/1¾oz plain flour¼ tsp ground cardamom vegetable oil, for greasing 50g/1¾oz unsalted butter 50g/1¾oz brown sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour ¼ tsp ground cardamom vegetable oil, for greasing Method Pour hot boiling water into a small bowl. Add the almonds and pistachios and cover the bowl. Soak the nuts for 30 minutes, and then drain and peel the nuts. Slice into batons.Heat the milk in a thick-bottomed pan until it reaches the boil. Lower the heat and add the ground rice. Stir and add the sugar. Cook on a medium-low heat. Keep stirring or it will become lumpy. Do not cover the pan. When the rice is almost cooked, add the nuts (reserve some for garnish), the vanilla extract, double cream and butter. Stir and cook for a further 5–6 minutes or more, or until the phirni thickens and the rice granules are softened and cooked completely. Pour the phirni into four serving bowls. Cover the bowls tightly with a lid or secure firmly with aluminium foil. Leave to cool at room temperature, then refrigerate the phirni for about 4 hours or more.To make the berry compôte,place two-thirds of the fruit into a large pan with 2–3 tablespoons of water, the sugar and the lemon zest. Bring to the boil and then simmer for 2 minutes. Don't overcook, or the fruit will not hold its shape. Fold in the remaining third of uncooked fruit and add 8 turns of the black pepper mill to the strawberries. Mix well. Serve right away or the compôte can keep in the fridge for up to 2 days (or in the freezer for up to 3 months.)To make the cardamom baskets, preheat the oven to 180C/160 Fan/Gas 4 and line two baking trays with baking parchment (or a silicon mat)Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Sift the flour into a bowl and add the ground cardamom. Make a well in the centre and pour in the butter mixture. Gradually beat it into the flour until the mixture is thoroughly combined.Use a teaspoon to dollop 2 heaped teaspoons on the prepared baking trays. Space them well apart as they will spread – ideally 3 per normal size domestic oven tray. Bake in batches for 8–10 minutes, or until set, golden-brown and lacy in appearance. Do not allow the baskets to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing.To shape the baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. Leave them to set. Store in an airtight container for up to 3 days. Serve the phirni once cooled. Sprinkle with the sugar and brown the top using a cook's blow torch or under a hot grill. Garnish with the reserved nuts. Serve the compôte on the side in a cardamom snap basket. Pour hot boiling water into a small bowl. Add the almonds and pistachios and cover the bowl. Soak the nuts for 30 minutes, and then drain and peel the nuts. Slice into batons. Pour hot boiling water into a small bowl. Add the almonds and pistachios and cover the bowl. Soak the nuts for 30 minutes, and then drain and peel the nuts. Slice into batons. Heat the milk in a thick-bottomed pan until it reaches the boil. Lower the heat and add the ground rice. Stir and add the sugar. Cook on a medium-low heat. Keep stirring or it will become lumpy. Do not cover the pan. When the rice is almost cooked, add the nuts (reserve some for garnish), the vanilla extract, double cream and butter. Stir and cook for a further 5–6 minutes or more, or until the phirni thickens and the rice granules are softened and cooked completely. Heat the milk in a thick-bottomed pan until it reaches the boil. Lower the heat and add the ground rice. Stir and add the sugar. Cook on a medium-low heat. Keep stirring or it will become lumpy. Do not cover the pan. When the rice is almost cooked, add the nuts (reserve some for garnish), the vanilla extract, double cream and butter. Stir and cook for a further 5–6 minutes or more, or until the phirni thickens and the rice granules are softened and cooked completely. Pour the phirni into four serving bowls. Cover the bowls tightly with a lid or secure firmly with aluminium foil. Leave to cool at room temperature, then refrigerate the phirni for about 4 hours or more. Pour the phirni into four serving bowls. Cover the bowls tightly with a lid or secure firmly with aluminium foil. Leave to cool at room temperature, then refrigerate the phirni for about 4 hours or more. To make the berry compôte,place two-thirds of the fruit into a large pan with 2–3 tablespoons of water, the sugar and the lemon zest. Bring to the boil and then simmer for 2 minutes. Don't overcook, or the fruit will not hold its shape. Fold in the remaining third of uncooked fruit and add 8 turns of the black pepper mill to the strawberries. Mix well. Serve right away or the compôte can keep in the fridge for up to 2 days (or in the freezer for up to 3 months.) To make the berry compôte,place two-thirds of the fruit into a large pan with 2–3 tablespoons of water, the sugar and the lemon zest. Bring to the boil and then simmer for 2 minutes. Don't overcook, or the fruit will not hold its shape. Fold in the remaining third of uncooked fruit and add 8 turns of the black pepper mill to the strawberries. Mix well. Serve right away or the compôte can keep in the fridge for up to 2 days (or in the freezer for up to 3 months.) To make the cardamom baskets, preheat the oven to 180C/160 Fan/Gas 4 and line two baking trays with baking parchment (or a silicon mat) To make the cardamom baskets, preheat the oven to 180C/160 Fan/Gas 4 and line two baking trays with baking parchment (or a silicon mat) Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Sift the flour into a bowl and add the ground cardamom. Make a well in the centre and pour in the butter mixture. Gradually beat it into the flour until the mixture is thoroughly combined. Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Sift the flour into a bowl and add the ground cardamom. Make a well in the centre and pour in the butter mixture. Gradually beat it into the flour until the mixture is thoroughly combined. Use a teaspoon to dollop 2 heaped teaspoons on the prepared baking trays. Space them well apart as they will spread – ideally 3 per normal size domestic oven tray. Bake in batches for 8–10 minutes, or until set, golden-brown and lacy in appearance. Do not allow the baskets to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing. Use a teaspoon to dollop 2 heaped teaspoons on the prepared baking trays. Space them well apart as they will spread – ideally 3 per normal size domestic oven tray. Bake in batches for 8–10 minutes, or until set, golden-brown and lacy in appearance. Do not allow the baskets to go too dark as they will taste bitter. Leave for a minute before shaping – the snaps should still be pliable but set enough to move without tearing. To shape the baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. Leave them to set. Store in an airtight container for up to 3 days. To shape the baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. Leave them to set. Store in an airtight container for up to 3 days. Serve the phirni once cooled. Sprinkle with the sugar and brown the top using a cook's blow torch or under a hot grill. Garnish with the reserved nuts. Serve the compôte on the side in a cardamom snap basket. Serve the phirni once cooled. Sprinkle with the sugar and brown the top using a cook's blow torch or under a hot grill. Garnish with the reserved nuts. Serve the compôte on the side in a cardamom snap basket."
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} | d2b3170b7108099b63c1b87b3a20b1d2c445bfd1e16c5fefea5161e8534caa4a | Roquefort salad recipe
Roquefort salad with pears, chicory and walnut oil An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roquefort_salad_with_82284_16x9.jpg Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves. 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes1 large ripe pear, peeled, thinly sliced 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled squeeze lemon juice2-3 tbsp walnut oil freshly ground black pepper 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes 1 large ripe pear, peeled, thinly sliced 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled squeeze lemon juice 2-3 tbsp walnut oil freshly ground black pepper Method Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over a little freshly ground black pepper. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over a little freshly ground black pepper. Trickle over the walnut oil and grind over a little freshly ground black pepper. | {
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"title": "Roquefort salad recipe",
"content": "Roquefort salad with pears, chicory and walnut oil An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roquefort_salad_with_82284_16x9.jpg Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves. 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes1 large ripe pear, peeled, thinly sliced 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled squeeze lemon juice2-3 tbsp walnut oil freshly ground black pepper 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes 1 large ripe pear, peeled, thinly sliced 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled squeeze lemon juice 2-3 tbsp walnut oil freshly ground black pepper Method Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over a little freshly ground black pepper. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over a little freshly ground black pepper. Trickle over the walnut oil and grind over a little freshly ground black pepper."
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} | 3234308d7b4458f3767d6dd7b5eb03b3bf8b06a8a6dbd8f83e5db95126524f4e | Magic chocolate dip ice cream cones recipe
An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/magic_chocolate_dip_ice_06640_16x9.jpg Delicious no-churn vanilla ice cream is taken to the next level with this magic chocolate dip – a chocolate syrup which 'magically' hardens when it touches ice cream. For this dish you will need a hand-held electric whisk or stand mixer, a thermometer and a piping bag. 50ml/2fl oz whole milk, preferably Jersey milk if available20g/½oz golden syrup 20g/½oz skimmed milk powderpinch sea salt300g/10½oz double cream150g/5½oz condensed milk50g/1¾oz evaporated milk1 vanilla pod, seeds only 50ml/2fl oz whole milk, preferably Jersey milk if available 20g/½oz golden syrup 20g/½oz skimmed milk powder pinch sea salt 300g/10½oz double cream 150g/5½oz condensed milk 50g/1¾oz evaporated milk 1 vanilla pod, seeds only 500g/1lb 2oz milk chocolate (42–55% cocoa solids) or dark chocolate (75–85% cocoa solids)125ml/4fl oz sunflower oil 500g/1lb 2oz milk chocolate (42–55% cocoa solids) or dark chocolate (75–85% cocoa solids) 125ml/4fl oz sunflower oil 8 ice cream coneschopped nuts, optionalsprinkles, optional 8 ice cream cones chopped nuts, optional sprinkles, optional Method To make the no churn ice cream, place a large, lidded container in the freezer to cool.Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge.In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks.Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream.Pour into your chilled container and freeze for at least 4 hours or overnight.To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van.Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets.Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice.Place back in the freezer and allow to set or serve immediately. To make the no churn ice cream, place a large, lidded container in the freezer to cool. To make the no churn ice cream, place a large, lidded container in the freezer to cool. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Pour into your chilled container and freeze for at least 4 hours or overnight. Pour into your chilled container and freeze for at least 4 hours or overnight. To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van. Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets. Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets. Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice. Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice. Place back in the freezer and allow to set or serve immediately. Place back in the freezer and allow to set or serve immediately. | {
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"title": "Magic chocolate dip ice cream cones 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/magic_chocolate_dip_ice_06640_16x9.jpg Delicious no-churn vanilla ice cream is taken to the next level with this magic chocolate dip – a chocolate syrup which 'magically' hardens when it touches ice cream. For this dish you will need a hand-held electric whisk or stand mixer, a thermometer and a piping bag. 50ml/2fl oz whole milk, preferably Jersey milk if available20g/½oz golden syrup 20g/½oz skimmed milk powderpinch sea salt300g/10½oz double cream150g/5½oz condensed milk50g/1¾oz evaporated milk1 vanilla pod, seeds only 50ml/2fl oz whole milk, preferably Jersey milk if available 20g/½oz golden syrup 20g/½oz skimmed milk powder pinch sea salt 300g/10½oz double cream 150g/5½oz condensed milk 50g/1¾oz evaporated milk 1 vanilla pod, seeds only 500g/1lb 2oz milk chocolate (42–55% cocoa solids) or dark chocolate (75–85% cocoa solids)125ml/4fl oz sunflower oil 500g/1lb 2oz milk chocolate (42–55% cocoa solids) or dark chocolate (75–85% cocoa solids) 125ml/4fl oz sunflower oil 8 ice cream coneschopped nuts, optionalsprinkles, optional 8 ice cream cones chopped nuts, optional sprinkles, optional Method To make the no churn ice cream, place a large, lidded container in the freezer to cool.Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge.In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks.Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream.Pour into your chilled container and freeze for at least 4 hours or overnight.To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van.Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets.Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice.Place back in the freezer and allow to set or serve immediately. To make the no churn ice cream, place a large, lidded container in the freezer to cool. To make the no churn ice cream, place a large, lidded container in the freezer to cool. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Take the milk mixture out of the fridge and check the temperature with a thermometer – it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Pour into your chilled container and freeze for at least 4 hours or overnight. Pour into your chilled container and freeze for at least 4 hours or overnight. To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. To make the magic chocolate dip melt the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Once melting stir in the vegetable oil until smooth and combined. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van. Fill a piping bag with the ice cream. Pipe the ice cream into the cone and swirl it up until you get a lovely point like a soft-serve ice cream from the ice cream van. Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets. Carefully place the piped cone back into the freezer and repeat for all the cones. Freeze overnight or until frozen enough to dip into the magic chocolate dip. The colder the ice cream, the faster the dip sets. Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice. Once the ice cream is ready to dip, place the magic chocolate dip into a deep bowl. Remove one cone at a time from the freezer and dip the ice cream end into the magic chocolate dip. Make sure the temperature is around 35C/95F, and no less than 30C/85F. Shake off any excess chocolate and coat with the topping of your choice. Place back in the freezer and allow to set or serve immediately. Place back in the freezer and allow to set or serve immediately."
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} | 89e5e118f8f0326f55e75ee5a4c1186e199ff0bdd3b34365e73df39625e76ddd | Real vanilla ice cream recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realvanillaicecream_14294_16x9.jpg I like this vanilla ice cream on its own or with just a few fresh raspberries. 500ml/17fl oz double cream 1 vanilla pod, split 100g/3½oz caster sugar 150ml/5fl oz water 4 eggs, yolks only 500ml/17fl oz double cream 1 vanilla pod, split 100g/3½oz caster sugar 150ml/5fl oz water 4 eggs, yolks only Method Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute.Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen. Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen. | {
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"title": "Real vanilla ice cream recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realvanillaicecream_14294_16x9.jpg I like this vanilla ice cream on its own or with just a few fresh raspberries. 500ml/17fl oz double cream 1 vanilla pod, split 100g/3½oz caster sugar 150ml/5fl oz water 4 eggs, yolks only 500ml/17fl oz double cream 1 vanilla pod, split 100g/3½oz caster sugar 150ml/5fl oz water 4 eggs, yolks only Method Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute.Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen. Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen."
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} | 38cd9393cbdd7735f355333d549805ff2b585ffd6bf675842e37181a8eda8576 | Aubergine involtini recipe
An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_involtini_27895_16x9.jpg Grilled aubergine meets rich tomato sauce and creamy ricotta in this classic Italian antipasti. 2 aubergines, thinly sliced1 tbsp olive oil150g/5½oz ricotta150g/5½oz mozzarella, chopped1 free-range egg yolk3 tbsp vegetarian Italian-style hard cheese, grated100g/3½oz piquillo peppers, roughly choppedsmall bunch fresh basil, leaves picked and shredded3 tbsp ready-made tomato sauce or passatasalt and freshly ground black pepper 2 aubergines, thinly sliced 1 tbsp olive oil 150g/5½oz ricotta 150g/5½oz mozzarella, chopped 1 free-range egg yolk 3 tbsp vegetarian Italian-style hard cheese, grated 100g/3½oz piquillo peppers, roughly chopped small bunch fresh basil, leaves picked and shredded 3 tbsp ready-made tomato sauce or passata salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well.Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender.Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well.Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve. Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well. Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well. Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender. Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender. Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well. Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well. Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve. | {
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"title": "Aubergine involtini recipe",
"content": "An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_involtini_27895_16x9.jpg Grilled aubergine meets rich tomato sauce and creamy ricotta in this classic Italian antipasti. 2 aubergines, thinly sliced1 tbsp olive oil150g/5½oz ricotta150g/5½oz mozzarella, chopped1 free-range egg yolk3 tbsp vegetarian Italian-style hard cheese, grated100g/3½oz piquillo peppers, roughly choppedsmall bunch fresh basil, leaves picked and shredded3 tbsp ready-made tomato sauce or passatasalt and freshly ground black pepper 2 aubergines, thinly sliced 1 tbsp olive oil 150g/5½oz ricotta 150g/5½oz mozzarella, chopped 1 free-range egg yolk 3 tbsp vegetarian Italian-style hard cheese, grated 100g/3½oz piquillo peppers, roughly chopped small bunch fresh basil, leaves picked and shredded 3 tbsp ready-made tomato sauce or passata salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well.Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender.Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well.Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve. Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well. Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well. Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender. Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender. Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well. Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well. Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve."
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} | 90d4ae290babac5c43af0d9121a0bee719b7f75754c7c281e6fe23c1ae23a282 | Kids’ fruit cobbler recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_any-fruit_cobbler_81271_16x9.jpg This easy and fun kids dessert is really versatile, so you can use any fruit that you have. You can use fresh, frozen or tinned fruit, or a mixture. 600g/1lb 5oz fresh, tinned (drained weight) or frozen fruit, such as apples, pears, ripe peaches or plums (peeled and cores removed) or berries such as blackberries, raspberries, cherries or blueberries, or a mixture1 small orange, juice only2 tbsp soft brown sugar 600g/1lb 5oz fresh, tinned (drained weight) or frozen fruit, such as apples, pears, ripe peaches or plums (peeled and cores removed) or berries such as blackberries, raspberries, cherries or blueberries, or a mixture 1 small orange, juice only 2 tbsp soft brown sugar 175g/6oz self-raising flour (white or wholemeal)100g/3½oz unsalted butter, softened25g/1oz porridge oats50g/1¾oz soft brown sugar ½ tsp ground cinnamon or mixed spice4 tbsp yoghurt (natural or flavoured) 175g/6oz self-raising flour (white or wholemeal) 100g/3½oz unsalted butter, softened 25g/1oz porridge oats 50g/1¾oz soft brown sugar ½ tsp ground cinnamon or mixed spice 4 tbsp yoghurt (natural or flavoured) Method Adults job: preheat the oven to 200C/400F/Gas 6.Kid’s job: Chop the fruit into chunks. Don’t worry about the size being perfect, it is good to have a variety of chunks! (An adult should supervise this.)Kid’s job: Place the fruit into an ovenproof dish and pour over the orange juice and the brown sugar.Kid’s job: Place the flour into a mixing bowl and chop the butter into small lumps. They can then rub in the butter roughly using their fingertips. This doesn’t have to be perfect, a few lumps are fine.Kid’s job: Stir in the oats, sugar and spices to the cobbler mix and stir it through with a spoon or your hands.Kid’s job: Add the yoghurt one spoonful at a time. You may need to mix with your hands to form a rough dough. Kid’s job: Form the cobbler mix into small balls, about the size of a ping pong ball and arrange them over the top of the fruit.Adult’s job: Place in the oven for 30-40 minutes or until the cobbler is golden-brown on top with the fruit bubbling up around the edges. Leave to cool before serving as the fruit filling will be very hot. Serve warm with ice cream, yoghurt or custard. Adults job: preheat the oven to 200C/400F/Gas 6. Adults job: preheat the oven to 200C/400F/Gas 6. Kid’s job: Chop the fruit into chunks. Don’t worry about the size being perfect, it is good to have a variety of chunks! (An adult should supervise this.) Kid’s job: Chop the fruit into chunks. Don’t worry about the size being perfect, it is good to have a variety of chunks! (An adult should supervise this.) Kid’s job: Place the fruit into an ovenproof dish and pour over the orange juice and the brown sugar. Kid’s job: Place the fruit into an ovenproof dish and pour over the orange juice and the brown sugar. Kid’s job: Place the flour into a mixing bowl and chop the butter into small lumps. They can then rub in the butter roughly using their fingertips. This doesn’t have to be perfect, a few lumps are fine. Kid’s job: Place the flour into a mixing bowl and chop the butter into small lumps. They can then rub in the butter roughly using their fingertips. This doesn’t have to be perfect, a few lumps are fine. Kid’s job: Stir in the oats, sugar and spices to the cobbler mix and stir it through with a spoon or your hands. Kid’s job: Stir in the oats, sugar and spices to the cobbler mix and stir it through with a spoon or your hands. Kid’s job: Add the yoghurt one spoonful at a time. You may need to mix with your hands to form a rough dough. Kid’s job: Add the yoghurt one spoonful at a time. You may need to mix with your hands to form a rough dough. Kid’s job: Form the cobbler mix into small balls, about the size of a ping pong ball and arrange them over the top of the fruit. Kid’s job: Form the cobbler mix into small balls, about the size of a ping pong ball and arrange them over the top of the fruit. Adult’s job: Place in the oven for 30-40 minutes or until the cobbler is golden-brown on top with the fruit bubbling up around the edges. Leave to cool before serving as the fruit filling will be very hot. Serve warm with ice cream, yoghurt or custard. Adult’s job: Place in the oven for 30-40 minutes or until the cobbler is golden-brown on top with the fruit bubbling up around the edges. Leave to cool before serving as the fruit filling will be very hot. Serve warm with ice cream, yoghurt or custard. | {
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"title": "Kids’ fruit cobbler recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_any-fruit_cobbler_81271_16x9.jpg This easy and fun kids dessert is really versatile, so you can use any fruit that you have. You can use fresh, frozen or tinned fruit, or a mixture. 600g/1lb 5oz fresh, tinned (drained weight) or frozen fruit, such as apples, pears, ripe peaches or plums (peeled and cores removed) or berries such as blackberries, raspberries, cherries or blueberries, or a mixture1 small orange, juice only2 tbsp soft brown sugar 600g/1lb 5oz fresh, tinned (drained weight) or frozen fruit, such as apples, pears, ripe peaches or plums (peeled and cores removed) or berries such as blackberries, raspberries, cherries or blueberries, or a mixture 1 small orange, juice only 2 tbsp soft brown sugar 175g/6oz self-raising flour (white or wholemeal)100g/3½oz unsalted butter, softened25g/1oz porridge oats50g/1¾oz soft brown sugar ½ tsp ground cinnamon or mixed spice4 tbsp yoghurt (natural or flavoured) 175g/6oz self-raising flour (white or wholemeal) 100g/3½oz unsalted butter, softened 25g/1oz porridge oats 50g/1¾oz soft brown sugar ½ tsp ground cinnamon or mixed spice 4 tbsp yoghurt (natural or flavoured) Method Adults job: preheat the oven to 200C/400F/Gas 6.Kid’s job: Chop the fruit into chunks. Don’t worry about the size being perfect, it is good to have a variety of chunks! (An adult should supervise this.)Kid’s job: Place the fruit into an ovenproof dish and pour over the orange juice and the brown sugar.Kid’s job: Place the flour into a mixing bowl and chop the butter into small lumps. They can then rub in the butter roughly using their fingertips. This doesn’t have to be perfect, a few lumps are fine.Kid’s job: Stir in the oats, sugar and spices to the cobbler mix and stir it through with a spoon or your hands.Kid’s job: Add the yoghurt one spoonful at a time. You may need to mix with your hands to form a rough dough. Kid’s job: Form the cobbler mix into small balls, about the size of a ping pong ball and arrange them over the top of the fruit.Adult’s job: Place in the oven for 30-40 minutes or until the cobbler is golden-brown on top with the fruit bubbling up around the edges. Leave to cool before serving as the fruit filling will be very hot. Serve warm with ice cream, yoghurt or custard. Adults job: preheat the oven to 200C/400F/Gas 6. Adults job: preheat the oven to 200C/400F/Gas 6. Kid’s job: Chop the fruit into chunks. Don’t worry about the size being perfect, it is good to have a variety of chunks! (An adult should supervise this.) Kid’s job: Chop the fruit into chunks. Don’t worry about the size being perfect, it is good to have a variety of chunks! (An adult should supervise this.) Kid’s job: Place the fruit into an ovenproof dish and pour over the orange juice and the brown sugar. Kid’s job: Place the fruit into an ovenproof dish and pour over the orange juice and the brown sugar. Kid’s job: Place the flour into a mixing bowl and chop the butter into small lumps. They can then rub in the butter roughly using their fingertips. This doesn’t have to be perfect, a few lumps are fine. Kid’s job: Place the flour into a mixing bowl and chop the butter into small lumps. They can then rub in the butter roughly using their fingertips. This doesn’t have to be perfect, a few lumps are fine. Kid’s job: Stir in the oats, sugar and spices to the cobbler mix and stir it through with a spoon or your hands. Kid’s job: Stir in the oats, sugar and spices to the cobbler mix and stir it through with a spoon or your hands. Kid’s job: Add the yoghurt one spoonful at a time. You may need to mix with your hands to form a rough dough. Kid’s job: Add the yoghurt one spoonful at a time. You may need to mix with your hands to form a rough dough. Kid’s job: Form the cobbler mix into small balls, about the size of a ping pong ball and arrange them over the top of the fruit. Kid’s job: Form the cobbler mix into small balls, about the size of a ping pong ball and arrange them over the top of the fruit. Adult’s job: Place in the oven for 30-40 minutes or until the cobbler is golden-brown on top with the fruit bubbling up around the edges. Leave to cool before serving as the fruit filling will be very hot. Serve warm with ice cream, yoghurt or custard. Adult’s job: Place in the oven for 30-40 minutes or until the cobbler is golden-brown on top with the fruit bubbling up around the edges. Leave to cool before serving as the fruit filling will be very hot. Serve warm with ice cream, yoghurt or custard."
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} | 13f381199cdbeb7473be462c17bf0c84d802e30270e68edeba1f77346beed14a | Fruity yoghurt jellies recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruity_yoghurt_jellies_38771_16x9.jpg These little yoghurt jellies are sweetened with no-added-sugar cordial and will hit the spot if you are used to finishing a meal with dessert. The yoghurt brings extra protein and the jellies are topped with mixed berries for fibre. Leaf gelatine is very simple to use and easily available – so give it a go. With a GI of 39 this meal is high protein, low GI and provides 42 kcal per portion. 4 sheets leaf gelatine6 tbsp sugar-free lemon or orange squash½ lemon, zest only, finely grated150g/5½oz fat-free natural yoghurt200g/7oz mixed fresh berries (alternatively use frozen berries)small handful fresh mint leaves 4 sheets leaf gelatine 6 tbsp sugar-free lemon or orange squash ½ lemon, zest only, finely grated 150g/5½oz fat-free natural yoghurt 200g/7oz mixed fresh berries (alternatively use frozen berries) small handful fresh mint leaves Method Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together.Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set.Serve the jellies topped with fresh berries and mint leaves to decorate. Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together. Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together. Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set. Serve the jellies topped with fresh berries and mint leaves to decorate. Serve the jellies topped with fresh berries and mint leaves to decorate. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruity_yoghurt_jellies_38771_16x9.jpg These little yoghurt jellies are sweetened with no-added-sugar cordial and will hit the spot if you are used to finishing a meal with dessert. The yoghurt brings extra protein and the jellies are topped with mixed berries for fibre. Leaf gelatine is very simple to use and easily available – so give it a go. With a GI of 39 this meal is high protein, low GI and provides 42 kcal per portion. 4 sheets leaf gelatine6 tbsp sugar-free lemon or orange squash½ lemon, zest only, finely grated150g/5½oz fat-free natural yoghurt200g/7oz mixed fresh berries (alternatively use frozen berries)small handful fresh mint leaves 4 sheets leaf gelatine 6 tbsp sugar-free lemon or orange squash ½ lemon, zest only, finely grated 150g/5½oz fat-free natural yoghurt 200g/7oz mixed fresh berries (alternatively use frozen berries) small handful fresh mint leaves Method Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together.Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set.Serve the jellies topped with fresh berries and mint leaves to decorate. Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together. Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together. Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set. Serve the jellies topped with fresh berries and mint leaves to decorate. Serve the jellies topped with fresh berries and mint leaves to decorate."
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} | 203af15d5f2dc84131b010fa225b511016f54eb844ec15c615112a98215e406a | Turbot with courgettes and watercress recipe
Turbot with courgettes, watercress and sweet vinegar dressing An average of 5.0 out of 5 stars from 2 ratings Turbot makes for a special lunch or dinner. A warm dressing is all you need to take it to another level. 2 x 350g/12oz turbot steak on the bone, dark skin side removed2 tbsp olive oil50g/1¾oz butter 2 thyme sprigs1 lemon, juice onlysalt and freshly ground black pepper 2 x 350g/12oz turbot steak on the bone, dark skin side removed 2 tbsp olive oil 50g/1¾oz butter 2 thyme sprigs 1 lemon, juice only salt and freshly ground black pepper 2 courgettes, thinly sliced1 bunch watercress 2 courgettes, thinly sliced 1 bunch watercress 100ml/3½ fl oz olive oil 1 garlic clove, smashed 2 tbsp pine nuts 50ml/2fl oz red wine vinegar 40g/1½oz caster sugar 2 tbsp golden raisins, soaked in boiling water½ red onion, thinly sliced 1 bay leaf 1 tbsp chopped parsley 100ml/3½ fl oz olive oil 1 garlic clove, smashed 2 tbsp pine nuts 50ml/2fl oz red wine vinegar 40g/1½oz caster sugar 2 tbsp golden raisins, soaked in boiling water ½ red onion, thinly sliced 1 bay leaf 1 tbsp chopped parsley Method To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To serve, spoon the dressing over the fish and serve with the courgettes and watercress. To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To serve, spoon the dressing over the fish and serve with the courgettes and watercress. To serve, spoon the dressing over the fish and serve with the courgettes and watercress. | {
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"content": "Turbot with courgettes, watercress and sweet vinegar dressing An average of 5.0 out of 5 stars from 2 ratings Turbot makes for a special lunch or dinner. A warm dressing is all you need to take it to another level. 2 x 350g/12oz turbot steak on the bone, dark skin side removed2 tbsp olive oil50g/1¾oz butter 2 thyme sprigs1 lemon, juice onlysalt and freshly ground black pepper 2 x 350g/12oz turbot steak on the bone, dark skin side removed 2 tbsp olive oil 50g/1¾oz butter 2 thyme sprigs 1 lemon, juice only salt and freshly ground black pepper 2 courgettes, thinly sliced1 bunch watercress 2 courgettes, thinly sliced 1 bunch watercress 100ml/3½ fl oz olive oil 1 garlic clove, smashed 2 tbsp pine nuts 50ml/2fl oz red wine vinegar 40g/1½oz caster sugar 2 tbsp golden raisins, soaked in boiling water½ red onion, thinly sliced 1 bay leaf 1 tbsp chopped parsley 100ml/3½ fl oz olive oil 1 garlic clove, smashed 2 tbsp pine nuts 50ml/2fl oz red wine vinegar 40g/1½oz caster sugar 2 tbsp golden raisins, soaked in boiling water ½ red onion, thinly sliced 1 bay leaf 1 tbsp chopped parsley Method To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To serve, spoon the dressing over the fish and serve with the courgettes and watercress. To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the turbot, season the fish well with salt and pepper, heat the oil and butter in a frying pan over a medium heat, add the turbot and thyme and fry for 8-10 minutes, turning half-way, until cooked through and golden-brown. Remove the pan from the heat, squeeze over the lemon and baste the fish. Keep warm. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the garnish, heat a frying pan over a medium heat and dry fry the courgettes on both sides until golden-brown. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To make the dressing, heat the olive oil and garlic together in a small pan over a low heat. Add the pine nuts and cook until they are lightly coloured and then pour the oil and pine nuts into a bowl. Add the vinegar and sugar to the warm pan and, once the sugar has dissolved, add the raisins, onion and bay leaf. Allow to soften a little over the heat, then add to the oil and pine nuts, add the parsley and season with salt and pepper. To serve, spoon the dressing over the fish and serve with the courgettes and watercress. To serve, spoon the dressing over the fish and serve with the courgettes and watercress."
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} | b6c09695c58753229da90af8d67da9a706e08c2c2856f8e9bdabe292b0a1156f | Lamingtons recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamingtons_19244_16x9.jpg Lamingtons are hugely popular in Australia and we can see why. Moist vanilla sponge is dipped in a rich chocolate icing and coated in coconut – delicious! See the recipe tips if you enjoy yours filled with jam. You will need to make the cake the day before decorating and serving. 175g/6oz unsalted butter, softened, plus extra for greasing175g/6oz caster sugar2 tsp vanilla extract or paste3 free-range eggs, lightly beaten150g/5½oz plain flour25g/1oz cornflour2 tsp baking powderpinch salt2 tbsp milk or soured cream 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz caster sugar 2 tsp vanilla extract or paste 3 free-range eggs, lightly beaten 150g/5½oz plain flour 25g/1oz cornflour 2 tsp baking powder pinch salt 2 tbsp milk or soured cream 175g/6oz dark chocolate, minimum 64% cocoa solids, chopped40g/1½oz unsalted butter200ml/7fl oz milk300g/10½oz icing sugar25g/1oz cocoa powder250g/9oz desiccated coconut 175g/6oz dark chocolate, minimum 64% cocoa solids, chopped 40g/1½oz unsalted butter 200ml/7fl oz milk 300g/10½oz icing sugar 25g/1oz cocoa powder 250g/9oz desiccated coconut Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in square cake tin with baking paper. To make the cake, cream the butter and sugar together until pale and fluffy using an electric mixer. Scrape down the sides of the bowl with a rubber spatula from time to time. Mix in the vanilla, then gradually add the eggs, mixing well between each addition. Sift the flour, cornflour, baking powder and salt into the bowl. Add the milk and mix again until smooth.Scoop the cake mixture into the prepared tin and spread level using the back of a spoon or palette knife. Bake on the middle shelf of the oven for about 25 minutes, or until golden brown, well-risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely (ideally overnight).To make the coating, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. Warm the milk in a small saucepan or in the microwave. Sift the icing sugar and cocoa into a large bowl, gradually add the warmed milk and mix until smooth. Add the melted chocolate mixture and mix again until smooth. Leave for 30 minutes to cool and thicken slightly,Cut the cake into 16 squares. Tip the coconut onto a baking tray. Push one cake square on the tines of a large dinner fork and dip into the chocolate glaze to completely coat. Hold the cake above the bowl and sharply tap the underside of the fork on the edge of the bowl to allow any excess chocolate glaze to drip off the cake and back into the bowl. Place the chocolate-coated cake in the desiccated coconut and roll it around so that it is completely coated in coconut. Repeat until all the cakes are glazed and coated in coconut. Leave to set for at least 1 hour, or until the icing is firm, before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in square cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in square cake tin with baking paper. To make the cake, cream the butter and sugar together until pale and fluffy using an electric mixer. Scrape down the sides of the bowl with a rubber spatula from time to time. Mix in the vanilla, then gradually add the eggs, mixing well between each addition. Sift the flour, cornflour, baking powder and salt into the bowl. Add the milk and mix again until smooth. To make the cake, cream the butter and sugar together until pale and fluffy using an electric mixer. Scrape down the sides of the bowl with a rubber spatula from time to time. Mix in the vanilla, then gradually add the eggs, mixing well between each addition. Sift the flour, cornflour, baking powder and salt into the bowl. Add the milk and mix again until smooth. Scoop the cake mixture into the prepared tin and spread level using the back of a spoon or palette knife. Bake on the middle shelf of the oven for about 25 minutes, or until golden brown, well-risen and a wooden skewer inserted into the middle of the cake comes out clean. Scoop the cake mixture into the prepared tin and spread level using the back of a spoon or palette knife. Bake on the middle shelf of the oven for about 25 minutes, or until golden brown, well-risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely (ideally overnight). Leave the cake to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely (ideally overnight). To make the coating, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. Warm the milk in a small saucepan or in the microwave. Sift the icing sugar and cocoa into a large bowl, gradually add the warmed milk and mix until smooth. Add the melted chocolate mixture and mix again until smooth. Leave for 30 minutes to cool and thicken slightly, To make the coating, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. Warm the milk in a small saucepan or in the microwave. Sift the icing sugar and cocoa into a large bowl, gradually add the warmed milk and mix until smooth. Add the melted chocolate mixture and mix again until smooth. Leave for 30 minutes to cool and thicken slightly, Cut the cake into 16 squares. Tip the coconut onto a baking tray. Push one cake square on the tines of a large dinner fork and dip into the chocolate glaze to completely coat. Hold the cake above the bowl and sharply tap the underside of the fork on the edge of the bowl to allow any excess chocolate glaze to drip off the cake and back into the bowl. Place the chocolate-coated cake in the desiccated coconut and roll it around so that it is completely coated in coconut. Repeat until all the cakes are glazed and coated in coconut. Leave to set for at least 1 hour, or until the icing is firm, before serving. Cut the cake into 16 squares. Tip the coconut onto a baking tray. Push one cake square on the tines of a large dinner fork and dip into the chocolate glaze to completely coat. Hold the cake above the bowl and sharply tap the underside of the fork on the edge of the bowl to allow any excess chocolate glaze to drip off the cake and back into the bowl. Place the chocolate-coated cake in the desiccated coconut and roll it around so that it is completely coated in coconut. Repeat until all the cakes are glazed and coated in coconut. Leave to set for at least 1 hour, or until the icing is firm, before serving. Recipe tips As an optional extra, before coating the cake in the chocolate, cut each little cake square in half and spread with 1 teaspoon of jam. Sandwich the cakes back together, dip in the chocolate glaze and decorate as normal. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamingtons_19244_16x9.jpg Lamingtons are hugely popular in Australia and we can see why. Moist vanilla sponge is dipped in a rich chocolate icing and coated in coconut – delicious! See the recipe tips if you enjoy yours filled with jam. You will need to make the cake the day before decorating and serving. 175g/6oz unsalted butter, softened, plus extra for greasing175g/6oz caster sugar2 tsp vanilla extract or paste3 free-range eggs, lightly beaten150g/5½oz plain flour25g/1oz cornflour2 tsp baking powderpinch salt2 tbsp milk or soured cream 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz caster sugar 2 tsp vanilla extract or paste 3 free-range eggs, lightly beaten 150g/5½oz plain flour 25g/1oz cornflour 2 tsp baking powder pinch salt 2 tbsp milk or soured cream 175g/6oz dark chocolate, minimum 64% cocoa solids, chopped40g/1½oz unsalted butter200ml/7fl oz milk300g/10½oz icing sugar25g/1oz cocoa powder250g/9oz desiccated coconut 175g/6oz dark chocolate, minimum 64% cocoa solids, chopped 40g/1½oz unsalted butter 200ml/7fl oz milk 300g/10½oz icing sugar 25g/1oz cocoa powder 250g/9oz desiccated coconut Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in square cake tin with baking paper. To make the cake, cream the butter and sugar together until pale and fluffy using an electric mixer. Scrape down the sides of the bowl with a rubber spatula from time to time. Mix in the vanilla, then gradually add the eggs, mixing well between each addition. Sift the flour, cornflour, baking powder and salt into the bowl. Add the milk and mix again until smooth.Scoop the cake mixture into the prepared tin and spread level using the back of a spoon or palette knife. Bake on the middle shelf of the oven for about 25 minutes, or until golden brown, well-risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely (ideally overnight).To make the coating, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. Warm the milk in a small saucepan or in the microwave. Sift the icing sugar and cocoa into a large bowl, gradually add the warmed milk and mix until smooth. Add the melted chocolate mixture and mix again until smooth. Leave for 30 minutes to cool and thicken slightly,Cut the cake into 16 squares. Tip the coconut onto a baking tray. Push one cake square on the tines of a large dinner fork and dip into the chocolate glaze to completely coat. Hold the cake above the bowl and sharply tap the underside of the fork on the edge of the bowl to allow any excess chocolate glaze to drip off the cake and back into the bowl. Place the chocolate-coated cake in the desiccated coconut and roll it around so that it is completely coated in coconut. Repeat until all the cakes are glazed and coated in coconut. Leave to set for at least 1 hour, or until the icing is firm, before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in square cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in square cake tin with baking paper. To make the cake, cream the butter and sugar together until pale and fluffy using an electric mixer. Scrape down the sides of the bowl with a rubber spatula from time to time. Mix in the vanilla, then gradually add the eggs, mixing well between each addition. Sift the flour, cornflour, baking powder and salt into the bowl. Add the milk and mix again until smooth. To make the cake, cream the butter and sugar together until pale and fluffy using an electric mixer. Scrape down the sides of the bowl with a rubber spatula from time to time. Mix in the vanilla, then gradually add the eggs, mixing well between each addition. Sift the flour, cornflour, baking powder and salt into the bowl. Add the milk and mix again until smooth. Scoop the cake mixture into the prepared tin and spread level using the back of a spoon or palette knife. Bake on the middle shelf of the oven for about 25 minutes, or until golden brown, well-risen and a wooden skewer inserted into the middle of the cake comes out clean. Scoop the cake mixture into the prepared tin and spread level using the back of a spoon or palette knife. Bake on the middle shelf of the oven for about 25 minutes, or until golden brown, well-risen and a wooden skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely (ideally overnight). Leave the cake to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely (ideally overnight). To make the coating, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. Warm the milk in a small saucepan or in the microwave. Sift the icing sugar and cocoa into a large bowl, gradually add the warmed milk and mix until smooth. Add the melted chocolate mixture and mix again until smooth. Leave for 30 minutes to cool and thicken slightly, To make the coating, melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. Warm the milk in a small saucepan or in the microwave. Sift the icing sugar and cocoa into a large bowl, gradually add the warmed milk and mix until smooth. Add the melted chocolate mixture and mix again until smooth. Leave for 30 minutes to cool and thicken slightly, Cut the cake into 16 squares. Tip the coconut onto a baking tray. Push one cake square on the tines of a large dinner fork and dip into the chocolate glaze to completely coat. Hold the cake above the bowl and sharply tap the underside of the fork on the edge of the bowl to allow any excess chocolate glaze to drip off the cake and back into the bowl. Place the chocolate-coated cake in the desiccated coconut and roll it around so that it is completely coated in coconut. Repeat until all the cakes are glazed and coated in coconut. Leave to set for at least 1 hour, or until the icing is firm, before serving. Cut the cake into 16 squares. Tip the coconut onto a baking tray. Push one cake square on the tines of a large dinner fork and dip into the chocolate glaze to completely coat. Hold the cake above the bowl and sharply tap the underside of the fork on the edge of the bowl to allow any excess chocolate glaze to drip off the cake and back into the bowl. Place the chocolate-coated cake in the desiccated coconut and roll it around so that it is completely coated in coconut. Repeat until all the cakes are glazed and coated in coconut. Leave to set for at least 1 hour, or until the icing is firm, before serving. Recipe tips As an optional extra, before coating the cake in the chocolate, cut each little cake square in half and spread with 1 teaspoon of jam. Sandwich the cakes back together, dip in the chocolate glaze and decorate as normal."
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} | e16c05ce2d454494959dac1fbe983492a948a56b44ada92bea0e2a863e561bc3 | Fruit salad ‘fattoush’ recipe
An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruit_salad_fattoush_21537_16x9.jpg Nadiya’s take on fattoush, a Middle Eastern salad, known for the crisp, toasted bits of bread that adorn the top. This is a breakfast version, full of fresh, frozen and dried fruits and seeds, with toasted cinnamon tortillas for the crispy bread topping. 4 small flour tortilla wraps, cut into 1cm/½in pieces 20g/¾oz unsalted butter, melted 35g/1¼oz brown sugar ½ tsp ground cinnamon pinch salt 4 small flour tortilla wraps, cut into 1cm/½in pieces 20g/¾oz unsalted butter, melted 35g/1¼oz brown sugar ½ tsp ground cinnamon pinch salt 400g/14oz fresh strawberries, hulled and quartered 1 large orange, peeled and segmented 125g/4½oz dried pineapple, roughly chopped 200g/7oz green grapes, halved 200g/7oz frozen blueberries 150g/5½oz frozen raspberries 3 passion fruit, halved and pulp spooned out 2 tbsp sunflower seeds 25g/1oz fresh flatleaf parsley or mint, roughly chopped 400g/14oz fresh strawberries, hulled and quartered 1 large orange, peeled and segmented 125g/4½oz dried pineapple, roughly chopped 200g/7oz green grapes, halved 200g/7oz frozen blueberries 150g/5½oz frozen raspberries 3 passion fruit, halved and pulp spooned out 2 tbsp sunflower seeds 25g/1oz fresh flatleaf parsley or mint, roughly chopped Method Begin by making the crispy tortillas. Preheat the oven to 200C/180C Fan/Gas 6. Put the tortilla pieces in a large baking tray in a single layer. Pour over the melted butter, then, using your hands, toss the tortillas around so that each piece is coated. Sprinkle over the sugar and cinnamon and make sure that everything is coated well. Sprinkle over the salt. Transfer the tortillas to the oven and bake for 10 minutes, keeping a close eye so that they do not burn. Halfway through the cooking time, remove the tray and turn the pieces around, then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped onto the tray. If you think they need a little longer, leave them for an extra few minutes, but make sure you still keep an eye on them. Once the tortillas are crisp, leave them on the tray to cool and dry out a little bit more while you put the salad together. Put all the salad ingredients into a large bowl and mix together. This can be done just before serving, so that the frozen fruit stays frozen.Serve in individual bowls and sprinkle the crispy tortillas over the top. Begin by making the crispy tortillas. Preheat the oven to 200C/180C Fan/Gas 6. Put the tortilla pieces in a large baking tray in a single layer. Pour over the melted butter, then, using your hands, toss the tortillas around so that each piece is coated. Begin by making the crispy tortillas. Preheat the oven to 200C/180C Fan/Gas 6. Put the tortilla pieces in a large baking tray in a single layer. Pour over the melted butter, then, using your hands, toss the tortillas around so that each piece is coated. Sprinkle over the sugar and cinnamon and make sure that everything is coated well. Sprinkle over the salt. Sprinkle over the sugar and cinnamon and make sure that everything is coated well. Sprinkle over the salt. Transfer the tortillas to the oven and bake for 10 minutes, keeping a close eye so that they do not burn. Transfer the tortillas to the oven and bake for 10 minutes, keeping a close eye so that they do not burn. Halfway through the cooking time, remove the tray and turn the pieces around, then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped onto the tray. If you think they need a little longer, leave them for an extra few minutes, but make sure you still keep an eye on them. Halfway through the cooking time, remove the tray and turn the pieces around, then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped onto the tray. If you think they need a little longer, leave them for an extra few minutes, but make sure you still keep an eye on them. Once the tortillas are crisp, leave them on the tray to cool and dry out a little bit more while you put the salad together. Once the tortillas are crisp, leave them on the tray to cool and dry out a little bit more while you put the salad together. Put all the salad ingredients into a large bowl and mix together. This can be done just before serving, so that the frozen fruit stays frozen. Put all the salad ingredients into a large bowl and mix together. This can be done just before serving, so that the frozen fruit stays frozen. Serve in individual bowls and sprinkle the crispy tortillas over the top. Serve in individual bowls and sprinkle the crispy tortillas over the top. Recipe tips Use scissors to cut the dried pineapple in this recipe – it's much easier than using a knife. | {
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"title": "Fruit salad ‘fattoush’ recipe",
"content": "An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruit_salad_fattoush_21537_16x9.jpg Nadiya’s take on fattoush, a Middle Eastern salad, known for the crisp, toasted bits of bread that adorn the top. This is a breakfast version, full of fresh, frozen and dried fruits and seeds, with toasted cinnamon tortillas for the crispy bread topping. 4 small flour tortilla wraps, cut into 1cm/½in pieces 20g/¾oz unsalted butter, melted 35g/1¼oz brown sugar ½ tsp ground cinnamon pinch salt 4 small flour tortilla wraps, cut into 1cm/½in pieces 20g/¾oz unsalted butter, melted 35g/1¼oz brown sugar ½ tsp ground cinnamon pinch salt 400g/14oz fresh strawberries, hulled and quartered 1 large orange, peeled and segmented 125g/4½oz dried pineapple, roughly chopped 200g/7oz green grapes, halved 200g/7oz frozen blueberries 150g/5½oz frozen raspberries 3 passion fruit, halved and pulp spooned out 2 tbsp sunflower seeds 25g/1oz fresh flatleaf parsley or mint, roughly chopped 400g/14oz fresh strawberries, hulled and quartered 1 large orange, peeled and segmented 125g/4½oz dried pineapple, roughly chopped 200g/7oz green grapes, halved 200g/7oz frozen blueberries 150g/5½oz frozen raspberries 3 passion fruit, halved and pulp spooned out 2 tbsp sunflower seeds 25g/1oz fresh flatleaf parsley or mint, roughly chopped Method Begin by making the crispy tortillas. Preheat the oven to 200C/180C Fan/Gas 6. Put the tortilla pieces in a large baking tray in a single layer. Pour over the melted butter, then, using your hands, toss the tortillas around so that each piece is coated. Sprinkle over the sugar and cinnamon and make sure that everything is coated well. Sprinkle over the salt. Transfer the tortillas to the oven and bake for 10 minutes, keeping a close eye so that they do not burn. Halfway through the cooking time, remove the tray and turn the pieces around, then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped onto the tray. If you think they need a little longer, leave them for an extra few minutes, but make sure you still keep an eye on them. Once the tortillas are crisp, leave them on the tray to cool and dry out a little bit more while you put the salad together. Put all the salad ingredients into a large bowl and mix together. This can be done just before serving, so that the frozen fruit stays frozen.Serve in individual bowls and sprinkle the crispy tortillas over the top. Begin by making the crispy tortillas. Preheat the oven to 200C/180C Fan/Gas 6. Put the tortilla pieces in a large baking tray in a single layer. Pour over the melted butter, then, using your hands, toss the tortillas around so that each piece is coated. Begin by making the crispy tortillas. Preheat the oven to 200C/180C Fan/Gas 6. Put the tortilla pieces in a large baking tray in a single layer. Pour over the melted butter, then, using your hands, toss the tortillas around so that each piece is coated. Sprinkle over the sugar and cinnamon and make sure that everything is coated well. Sprinkle over the salt. Sprinkle over the sugar and cinnamon and make sure that everything is coated well. Sprinkle over the salt. Transfer the tortillas to the oven and bake for 10 minutes, keeping a close eye so that they do not burn. Transfer the tortillas to the oven and bake for 10 minutes, keeping a close eye so that they do not burn. Halfway through the cooking time, remove the tray and turn the pieces around, then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped onto the tray. If you think they need a little longer, leave them for an extra few minutes, but make sure you still keep an eye on them. Halfway through the cooking time, remove the tray and turn the pieces around, then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped onto the tray. If you think they need a little longer, leave them for an extra few minutes, but make sure you still keep an eye on them. Once the tortillas are crisp, leave them on the tray to cool and dry out a little bit more while you put the salad together. Once the tortillas are crisp, leave them on the tray to cool and dry out a little bit more while you put the salad together. Put all the salad ingredients into a large bowl and mix together. This can be done just before serving, so that the frozen fruit stays frozen. Put all the salad ingredients into a large bowl and mix together. This can be done just before serving, so that the frozen fruit stays frozen. Serve in individual bowls and sprinkle the crispy tortillas over the top. Serve in individual bowls and sprinkle the crispy tortillas over the top. Recipe tips Use scissors to cut the dried pineapple in this recipe – it's much easier than using a knife."
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} | de885e39793207f41b16ca1c03d5c820b24773116228a21eb6eb59db2c33c771 | Stewed pineapple recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stewed_pineapple_03761_16x9.jpg This is a classic sweet dessert that we always make. It’s perfect for after a meal and these stewed, almost candied, pineapples get better and better every time they get warmed up. 750g/1lb 10oz frozen pineapple chunks 250g/9oz caster sugar 2 bay leaves 3 cardamom pods, crushed 1 cinnamon stick 2 tsp fennel seeds 150g/5½oz ghee 750g/1lb 10oz frozen pineapple chunks 250g/9oz caster sugar 2 bay leaves 3 cardamom pods, crushed 1 cinnamon stick 2 tsp fennel seeds 150g/5½oz ghee ice cream of your choice ice cream of your choice Method Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Add the ghee and cook gently until the pineapple is a clear amber colour. Serve the stewed pineapple hot with a dollop of cold ice cream. Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Add the ghee and cook gently until the pineapple is a clear amber colour. Add the ghee and cook gently until the pineapple is a clear amber colour. Serve the stewed pineapple hot with a dollop of cold ice cream. Serve the stewed pineapple hot with a dollop of cold ice cream. | {
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"title": "Stewed pineapple recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stewed_pineapple_03761_16x9.jpg This is a classic sweet dessert that we always make. It’s perfect for after a meal and these stewed, almost candied, pineapples get better and better every time they get warmed up. 750g/1lb 10oz frozen pineapple chunks 250g/9oz caster sugar 2 bay leaves 3 cardamom pods, crushed 1 cinnamon stick 2 tsp fennel seeds 150g/5½oz ghee 750g/1lb 10oz frozen pineapple chunks 250g/9oz caster sugar 2 bay leaves 3 cardamom pods, crushed 1 cinnamon stick 2 tsp fennel seeds 150g/5½oz ghee ice cream of your choice ice cream of your choice Method Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Add the ghee and cook gently until the pineapple is a clear amber colour. Serve the stewed pineapple hot with a dollop of cold ice cream. Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Add the ghee and cook gently until the pineapple is a clear amber colour. Add the ghee and cook gently until the pineapple is a clear amber colour. Serve the stewed pineapple hot with a dollop of cold ice cream. Serve the stewed pineapple hot with a dollop of cold ice cream."
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} | 0cf03472dd34449c270ef47d03ff37bbf1c5a9a39d33d0114178a3acc3683f45 | Rhubarb and ginger cheesecake recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_ginger_79603_16x9.jpg Matt Tebbutt celebrates the delicious pairing that is rhubarb and ginger with this showstopping cheesecake – perfect for a dinner party. 500g/1lb 2oz rhubarb, cut into batons1 grapefruit, juice only40g/1½ oz caster sugar1 star anise 500g/1lb 2oz rhubarb, cut into batons 1 grapefruit, juice only 40g/1½ oz caster sugar 1 star anise 250g/9oz ginger biscuits, plus 4 crushed to serve150g/5½oz unsalted butter, melted 250g/9oz ginger biscuits, plus 4 crushed to serve 150g/5½oz unsalted butter, melted 600g/1lb 5oz cream cheese100g/3½oz icing sugar250ml/9fl oz double cream1 lemon, juice only6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate)fresh mint sprigs, to serve 600g/1lb 5oz cream cheese 100g/3½oz icing sugar 250ml/9fl oz double cream 1 lemon, juice only 6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate) fresh mint sprigs, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs. Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs. | {
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"title": "Rhubarb and ginger cheesecake recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_ginger_79603_16x9.jpg Matt Tebbutt celebrates the delicious pairing that is rhubarb and ginger with this showstopping cheesecake – perfect for a dinner party. 500g/1lb 2oz rhubarb, cut into batons1 grapefruit, juice only40g/1½ oz caster sugar1 star anise 500g/1lb 2oz rhubarb, cut into batons 1 grapefruit, juice only 40g/1½ oz caster sugar 1 star anise 250g/9oz ginger biscuits, plus 4 crushed to serve150g/5½oz unsalted butter, melted 250g/9oz ginger biscuits, plus 4 crushed to serve 150g/5½oz unsalted butter, melted 600g/1lb 5oz cream cheese100g/3½oz icing sugar250ml/9fl oz double cream1 lemon, juice only6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate)fresh mint sprigs, to serve 600g/1lb 5oz cream cheese 100g/3½oz icing sugar 250ml/9fl oz double cream 1 lemon, juice only 6 stem ginger balls, finely chopped (keep some syrup from the jar to decorate) fresh mint sprigs, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs. Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. Preheat the oven to 200C/180C Fan/Gas 6. Place the rhubarb, grapefruit juice, sugar and star anise onto a baking tray and cook for 5–10 minutes, or until soft but keeping its shape. Set aside and discard the star anise – but keep any cooking syrup. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. For the base, crush the biscuits until you have crumbs, either by using a food processor or by hand with a rolling pin. Add the melted butter and stir. Press them into the bottom of a 20cm/8in springform cake tin. Set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. Meanwhile, make the filling. Tip all the ingredients into a large bowl and whisk to combine. Pour on top of the set biscuit base and set in the fridge for at least 1 hour. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs. To assemble, carefully remove from the tin and top the set cheesecake with the poached rhubarb, then decorate with the syrup, ginger biscuit crumbs and fresh mint sprigs."
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} | 586dd9f1cd783f43fa6dec2445dbc425560ee614edba3ca3feaea5c2110018f1 | Guava kulfi with tropical fruit salad recipe
An average of 5.0 out of 5 stars from 1 rating 350ml/12fl oz whole milk150ml/5fl oz double cream125/4fl oz condensed milk50g/2oz powdered milk 25g/1oz caster sugar ½ tsp freshly grated nutmeg800g/2lb ripe yellow-skinned guavas, trimmed and halved100ml/3fl oz water 350ml/12fl oz whole milk 150ml/5fl oz double cream 125/4fl oz condensed milk 50g/2oz powdered milk 25g/1oz caster sugar ½ tsp freshly grated nutmeg 800g/2lb ripe yellow-skinned guavas, trimmed and halved 100ml/3fl oz water 500g/1lb 4oz prepared fresh fruit - a combination of Alphonso mango, pineapple, lychee, watermelon, persimmon and starfruit works especially well2 passion fruit, pulp and seeds scraped out1 lime, juice and zest onlycaster sugar, to taste 500g/1lb 4oz prepared fresh fruit - a combination of Alphonso mango, pineapple, lychee, watermelon, persimmon and starfruit works especially well 2 passion fruit, pulp and seeds scraped out 1 lime, juice and zest only caster sugar, to taste Method For the kulfi, place the milk, cream, condensed milk, powdered milk, sugar and nutmeg into a non-stick pan and rapidly bring to the boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat and allow to cool.Meanwhile, place the guavas into a blender with the water and blend to make a purée. Push the puree through a sieve with the back of a spoon and discard the seeds. You should be left with 500ml/½ litre of purée.Add the guava purée to the milk mixture and stir well.Spoon the mixture into six individual kulfi moulds, jelly moulds or yoghurt pots and freeze overnight.Just before serving the kulfi, prepare the fruit salad. Place the prepared fruit into a bowl with the passion fruit pulp and seeds, lime juice and zest and sugar and stir to coat the fruit.To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad. For the kulfi, place the milk, cream, condensed milk, powdered milk, sugar and nutmeg into a non-stick pan and rapidly bring to the boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat and allow to cool. For the kulfi, place the milk, cream, condensed milk, powdered milk, sugar and nutmeg into a non-stick pan and rapidly bring to the boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat and allow to cool. Meanwhile, place the guavas into a blender with the water and blend to make a purée. Push the puree through a sieve with the back of a spoon and discard the seeds. You should be left with 500ml/½ litre of purée. Meanwhile, place the guavas into a blender with the water and blend to make a purée. Push the puree through a sieve with the back of a spoon and discard the seeds. You should be left with 500ml/½ litre of purée. Add the guava purée to the milk mixture and stir well. Add the guava purée to the milk mixture and stir well. Spoon the mixture into six individual kulfi moulds, jelly moulds or yoghurt pots and freeze overnight. Spoon the mixture into six individual kulfi moulds, jelly moulds or yoghurt pots and freeze overnight. Just before serving the kulfi, prepare the fruit salad. Place the prepared fruit into a bowl with the passion fruit pulp and seeds, lime juice and zest and sugar and stir to coat the fruit. Just before serving the kulfi, prepare the fruit salad. Place the prepared fruit into a bowl with the passion fruit pulp and seeds, lime juice and zest and sugar and stir to coat the fruit. To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad. To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad. | {
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"title": "Guava kulfi with tropical fruit salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 350ml/12fl oz whole milk150ml/5fl oz double cream125/4fl oz condensed milk50g/2oz powdered milk 25g/1oz caster sugar ½ tsp freshly grated nutmeg800g/2lb ripe yellow-skinned guavas, trimmed and halved100ml/3fl oz water 350ml/12fl oz whole milk 150ml/5fl oz double cream 125/4fl oz condensed milk 50g/2oz powdered milk 25g/1oz caster sugar ½ tsp freshly grated nutmeg 800g/2lb ripe yellow-skinned guavas, trimmed and halved 100ml/3fl oz water 500g/1lb 4oz prepared fresh fruit - a combination of Alphonso mango, pineapple, lychee, watermelon, persimmon and starfruit works especially well2 passion fruit, pulp and seeds scraped out1 lime, juice and zest onlycaster sugar, to taste 500g/1lb 4oz prepared fresh fruit - a combination of Alphonso mango, pineapple, lychee, watermelon, persimmon and starfruit works especially well 2 passion fruit, pulp and seeds scraped out 1 lime, juice and zest only caster sugar, to taste Method For the kulfi, place the milk, cream, condensed milk, powdered milk, sugar and nutmeg into a non-stick pan and rapidly bring to the boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat and allow to cool.Meanwhile, place the guavas into a blender with the water and blend to make a purée. Push the puree through a sieve with the back of a spoon and discard the seeds. You should be left with 500ml/½ litre of purée.Add the guava purée to the milk mixture and stir well.Spoon the mixture into six individual kulfi moulds, jelly moulds or yoghurt pots and freeze overnight.Just before serving the kulfi, prepare the fruit salad. Place the prepared fruit into a bowl with the passion fruit pulp and seeds, lime juice and zest and sugar and stir to coat the fruit.To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad. For the kulfi, place the milk, cream, condensed milk, powdered milk, sugar and nutmeg into a non-stick pan and rapidly bring to the boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat and allow to cool. For the kulfi, place the milk, cream, condensed milk, powdered milk, sugar and nutmeg into a non-stick pan and rapidly bring to the boil. Lower the heat and simmer gently for 15 minutes. Remove from the heat and allow to cool. Meanwhile, place the guavas into a blender with the water and blend to make a purée. Push the puree through a sieve with the back of a spoon and discard the seeds. You should be left with 500ml/½ litre of purée. Meanwhile, place the guavas into a blender with the water and blend to make a purée. Push the puree through a sieve with the back of a spoon and discard the seeds. You should be left with 500ml/½ litre of purée. Add the guava purée to the milk mixture and stir well. Add the guava purée to the milk mixture and stir well. Spoon the mixture into six individual kulfi moulds, jelly moulds or yoghurt pots and freeze overnight. Spoon the mixture into six individual kulfi moulds, jelly moulds or yoghurt pots and freeze overnight. Just before serving the kulfi, prepare the fruit salad. Place the prepared fruit into a bowl with the passion fruit pulp and seeds, lime juice and zest and sugar and stir to coat the fruit. Just before serving the kulfi, prepare the fruit salad. Place the prepared fruit into a bowl with the passion fruit pulp and seeds, lime juice and zest and sugar and stir to coat the fruit. To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad. To serve, turn the kulfi out of their moulds onto serving plates and serve with the fruit salad."
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} | 702001b393db3c294d489ac7deffee98a1e89c1f7bcacfd8da46bd94be335cb1 | Chocolate orange pond pudding recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_orange_pond_27717_16x9.jpg This is my take on Sussex pond pudding – the classic suet pud boiled with a whole lemon inside. I use a whole orange instead and add chocolate. The juice from the fruit combines with the melted chocolate, butter and sugar to create an irresistible sauce that floods out as the pudding is cut – hence the title. Equipment and preparation: you will need a 1.2 litre/2 pints pudding basin. 150g/5½oz unsalted butter, cut into 1-2cm/½-¾ cubes, plus extra for greasing185g/6oz self-raising flour15g/½oz cocoa powder20g/¾oz caster sugar125g/4½ suet1 orange150-175ml/5-6fl oz full-fat milk, plus extra for dampening150g/5½oz soft dark brown sugar25g/1oz dark chocolate, chopped into small pieces cream, to serve 150g/5½oz unsalted butter, cut into 1-2cm/½-¾ cubes, plus extra for greasing 185g/6oz self-raising flour 15g/½oz cocoa powder 20g/¾oz caster sugar 125g/4½ suet 1 orange 150-175ml/5-6fl oz full-fat milk, plus extra for dampening 150g/5½oz soft dark brown sugar 25g/1oz dark chocolate, chopped into small pieces cream, to serve Method Grease a 1.2 litre/2 pints pudding basin with butter.Mix the flour, cocoa, sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough.Take a third of the dough and roll it out on a lightly floured surface. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm/12in in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry.Put half of the butter, dark brown sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate.Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess.Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. 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.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 2¼ hours. Top up the boiling water during this time, if necessary, so the pan doesn’t boil dry.Carefully remove the basin from the pan, remove the paper and foil and release the sides of the pudding from the basin with a small knife, if necessary. Put a large plate or deep dish on top of the basin and invert it to turn out the pudding.Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream. Grease a 1.2 litre/2 pints pudding basin with butter. Grease a 1.2 litre/2 pints pudding basin with butter. Mix the flour, cocoa, sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough. Mix the flour, cocoa, sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough. Take a third of the dough and roll it out on a lightly floured surface. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm/12in in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry. Take a third of the dough and roll it out on a lightly floured surface. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm/12in in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry. Put half of the butter, dark brown sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate. Put half of the butter, dark brown sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate. Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess. Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. 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. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. 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. 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 2¼ 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. Lower the heat to maintain a simmer and let the pudding steam for 2¼ hours. Top up the boiling water during this time, if necessary, so the pan doesn’t boil dry. Carefully remove the basin from the pan, remove the paper and foil and release the sides of the pudding from the basin with a small knife, if necessary. Put a large plate or deep dish on top of the basin and invert it to turn out the pudding. Carefully remove the basin from the pan, remove the paper and foil and release the sides of the pudding from the basin with a small knife, if necessary. Put a large plate or deep dish on top of the basin and invert it to turn out the pudding. Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream. Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_orange_pond_27717",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate orange pond pudding recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_orange_pond_27717_16x9.jpg This is my take on Sussex pond pudding – the classic suet pud boiled with a whole lemon inside. I use a whole orange instead and add chocolate. The juice from the fruit combines with the melted chocolate, butter and sugar to create an irresistible sauce that floods out as the pudding is cut – hence the title. Equipment and preparation: you will need a 1.2 litre/2 pints pudding basin. 150g/5½oz unsalted butter, cut into 1-2cm/½-¾ cubes, plus extra for greasing185g/6oz self-raising flour15g/½oz cocoa powder20g/¾oz caster sugar125g/4½ suet1 orange150-175ml/5-6fl oz full-fat milk, plus extra for dampening150g/5½oz soft dark brown sugar25g/1oz dark chocolate, chopped into small pieces cream, to serve 150g/5½oz unsalted butter, cut into 1-2cm/½-¾ cubes, plus extra for greasing 185g/6oz self-raising flour 15g/½oz cocoa powder 20g/¾oz caster sugar 125g/4½ suet 1 orange 150-175ml/5-6fl oz full-fat milk, plus extra for dampening 150g/5½oz soft dark brown sugar 25g/1oz dark chocolate, chopped into small pieces cream, to serve Method Grease a 1.2 litre/2 pints pudding basin with butter.Mix the flour, cocoa, sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough.Take a third of the dough and roll it out on a lightly floured surface. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm/12in in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry.Put half of the butter, dark brown sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate.Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess.Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. 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.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 2¼ hours. Top up the boiling water during this time, if necessary, so the pan doesn’t boil dry.Carefully remove the basin from the pan, remove the paper and foil and release the sides of the pudding from the basin with a small knife, if necessary. Put a large plate or deep dish on top of the basin and invert it to turn out the pudding.Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream. Grease a 1.2 litre/2 pints pudding basin with butter. Grease a 1.2 litre/2 pints pudding basin with butter. Mix the flour, cocoa, sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough. Mix the flour, cocoa, sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough. Take a third of the dough and roll it out on a lightly floured surface. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm/12in in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry. Take a third of the dough and roll it out on a lightly floured surface. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm/12in in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry. Put half of the butter, dark brown sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate. Put half of the butter, dark brown sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate. Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess. Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. 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. Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. 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. 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 2¼ 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. Lower the heat to maintain a simmer and let the pudding steam for 2¼ hours. Top up the boiling water during this time, if necessary, so the pan doesn’t boil dry. Carefully remove the basin from the pan, remove the paper and foil and release the sides of the pudding from the basin with a small knife, if necessary. Put a large plate or deep dish on top of the basin and invert it to turn out the pudding. Carefully remove the basin from the pan, remove the paper and foil and release the sides of the pudding from the basin with a small knife, if necessary. Put a large plate or deep dish on top of the basin and invert it to turn out the pudding. Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream. Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream."
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} | c6354f46b8c1da3f0efb6029eb0a680805cb848bde4566fa9a37e9ebcba78d4b | Chocolate steamed pudding with chocolate sauce recipe
An average of 4.5 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_steamed_50954_16x9.jpg Indulgent and so comforting, this chocolate pudding is full of rich flavour and served with a divine pouring sauce. It is also great served with ice cream. 125g/4½oz baking spread or soft butter, plus extra for greasing125g/4½oz caster sugar 2 large eggs100g/3½ oz self-raising flour 25g/1oz cocoa powder, sieved1 tsp vanilla extract 125g/4½oz baking spread or soft butter, plus extra for greasing 125g/4½oz caster sugar 2 large eggs 100g/3½ oz self-raising flour 25g/1oz cocoa powder, sieved 1 tsp vanilla extract 150ml/5fl oz full-fat milk 150ml/5fl oz double cream300g/10½oz dark chocolate, broken into pieces1 tsp vanilla extract 150ml/5fl oz full-fat milk 150ml/5fl oz double cream 300g/10½oz dark chocolate, broken into pieces 1 tsp vanilla extract Method Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners.Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top. Cut a square of kitchen foil that is about 4cm/1½in bigger than the rim of the basin. Grease the foil with butter and make a pleat in the middle of the square. Place on top of the basin and tightly press around the rim. Tie up with string to seal.Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat. Steam over a gentle simmer for about 1½-1¾ hours until the top is just firm. Remove from the heat and leave to cool slightly. Remove the foil, run a palette knife around the edges and invert onto a plate. Remove the square of paper on top.Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny.Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside. Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners. Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners. Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top. Cut a square of kitchen foil that is about 4cm/1½in bigger than the rim of the basin. Grease the foil with butter and make a pleat in the middle of the square. Place on top of the basin and tightly press around the rim. Tie up with string to seal. Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top. Cut a square of kitchen foil that is about 4cm/1½in bigger than the rim of the basin. Grease the foil with butter and make a pleat in the middle of the square. Place on top of the basin and tightly press around the rim. Tie up with string to seal. Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat. Steam over a gentle simmer for about 1½-1¾ hours until the top is just firm. Remove from the heat and leave to cool slightly. Remove the foil, run a palette knife around the edges and invert onto a plate. Remove the square of paper on top. Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat. Steam over a gentle simmer for about 1½-1¾ hours until the top is just firm. Remove from the heat and leave to cool slightly. Remove the foil, run a palette knife around the edges and invert onto a plate. Remove the square of paper on top. Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny. Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny. Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside. Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside. Recipe tips This dish can be made up to 4 hours ahead – just leave it in the basin and keep it warm in hot water until you wish to serve it. The sauce can be made up to 1 day ahead and reheated to serve. It is not suitable for freezing. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_steamed_50954",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate steamed pudding with chocolate sauce recipe",
"content": "An average of 4.5 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_steamed_50954_16x9.jpg Indulgent and so comforting, this chocolate pudding is full of rich flavour and served with a divine pouring sauce. It is also great served with ice cream. 125g/4½oz baking spread or soft butter, plus extra for greasing125g/4½oz caster sugar 2 large eggs100g/3½ oz self-raising flour 25g/1oz cocoa powder, sieved1 tsp vanilla extract 125g/4½oz baking spread or soft butter, plus extra for greasing 125g/4½oz caster sugar 2 large eggs 100g/3½ oz self-raising flour 25g/1oz cocoa powder, sieved 1 tsp vanilla extract 150ml/5fl oz full-fat milk 150ml/5fl oz double cream300g/10½oz dark chocolate, broken into pieces1 tsp vanilla extract 150ml/5fl oz full-fat milk 150ml/5fl oz double cream 300g/10½oz dark chocolate, broken into pieces 1 tsp vanilla extract Method Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners.Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top. Cut a square of kitchen foil that is about 4cm/1½in bigger than the rim of the basin. Grease the foil with butter and make a pleat in the middle of the square. Place on top of the basin and tightly press around the rim. Tie up with string to seal.Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat. Steam over a gentle simmer for about 1½-1¾ hours until the top is just firm. Remove from the heat and leave to cool slightly. Remove the foil, run a palette knife around the edges and invert onto a plate. Remove the square of paper on top.Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny.Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside. Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners. Grease a 1 litre/1¾ pint pudding basin with butter. Cut a small square of baking paper, about the size of the bottom of the basin. Grease the square and place in the bottom of the basin, press into the corners. Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top. Cut a square of kitchen foil that is about 4cm/1½in bigger than the rim of the basin. Grease the foil with butter and make a pleat in the middle of the square. Place on top of the basin and tightly press around the rim. Tie up with string to seal. Place all of the pudding ingredients into a large bowl. Mix with an electric mixer until well combined, light and fluffy. Spoon into the basin and level the top. Cut a square of kitchen foil that is about 4cm/1½in bigger than the rim of the basin. Grease the foil with butter and make a pleat in the middle of the square. Place on top of the basin and tightly press around the rim. Tie up with string to seal. Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat. Steam over a gentle simmer for about 1½-1¾ hours until the top is just firm. Remove from the heat and leave to cool slightly. Remove the foil, run a palette knife around the edges and invert onto a plate. Remove the square of paper on top. Place the basin in a deep saucepan and pour in boiling water until it reaches halfway up the sides of the basin. Cover with a lid and place over a very low heat. Steam over a gentle simmer for about 1½-1¾ hours until the top is just firm. Remove from the heat and leave to cool slightly. Remove the foil, run a palette knife around the edges and invert onto a plate. Remove the square of paper on top. Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny. Meanwhile, place the milk and cream in a saucepan. Heat until just boiling. Add the chocolate and vanilla, then remove from the heat and stir until melted and runny. Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside. Pour some of the sauce over the top of the pudding and cut into wedges to serve. Serve the remaining sauce in a jug alongside. Recipe tips This dish can be made up to 4 hours ahead – just leave it in the basin and keep it warm in hot water until you wish to serve it. The sauce can be made up to 1 day ahead and reheated to serve. It is not suitable for freezing."
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} | 7d427e2e3b8662fa4ca2c6e40e73254842ce13f53b3093c5002b234d3e9f92ca | Nadiya's hot cross buns recipe
An average of 3.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_cross_buns_89191_16x9.jpg Nadiya's fruity hot cross buns have a surprise jam filling, a bit like a doughnut, complete with bright pink crosses! 300ml/10fl oz full-fat milk 50g/1¾oz unsalted butter 500g/1lb 2oz strong bread flour, plus extra for dusting 75g/2¾oz caster sugar 1 tsp salt 7g fast-action dried yeast 1 free-range egg, lightly beaten oil, for greasing 75g/2¾oz dried cranberries, roughly chopped 50g/1¾oz dried blueberries, roughly chopped 1 orange, zest only 300ml/10fl oz full-fat milk 50g/1¾oz unsalted butter 500g/1lb 2oz strong bread flour, plus extra for dusting 75g/2¾oz caster sugar 1 tsp salt 7g fast-action dried yeast 1 free-range egg, lightly beaten oil, for greasing 75g/2¾oz dried cranberries, roughly chopped 50g/1¾oz dried blueberries, roughly chopped 1 orange, zest only 9g freeze-dried strawberries or raspberries 75g/2¾oz plain flour, sifted 9g freeze-dried strawberries or raspberries 75g/2¾oz plain flour, sifted 300g/10½oz seedless berry jam (strawberry, raspberry or any berry jam) 3 tbsp golden syrup, warmed 300g/10½oz seedless berry jam (strawberry, raspberry or any berry jam) 3 tbsp golden syrup, warmed Method To make the dough, heat the milk and butter in a saucepan until the butter has melted. Take off the heat. Add the flour to a large bowl and mix in the sugar. Add the salt on one side of the flour and the yeast on the other side. Make a well in the centre, pour in the egg and then add the milk mixture. Roughly mix using the back of a spoon or a palette knife, then get your hands in and bring the dough together. Knead the dough on a lightly floured surface until it is smooth and stretchy. This will take about 10 minutes or it can be done in a mixer with a dough hook attached, which should take about 6 minutes on a medium speed. Pop the dough into a greased bowl and leave to rest in a warm place for about 1½ hours or until doubled in size. Line a large baking tray or 2 smaller trays with some baking paper. Tip the dough out onto a lightly floured surface and knock back the dough. Spread the dough out into a circle and sprinkle on the cranberries, blueberries and orange zest, then knead until the fruit is evenly distributed. Take the dough and divide into 15 portions. Shape each piece into a ball and roll until it has a smooth surface. Place on the tray or trays with about a 3cm/1¼in gap between each one to give them space to prove and grow. Leave in a warm place, covered in some greased cling film, for about 40–60 minutes or until doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. To make the flour paste for the crosses, pound the strawberries in a pestle and mortar or blitz in a food processor until you have a fine pink dust. Add this to a bowl with the flour and 6 tablespoons of water and mix to a smooth, pipeable paste. Spoon into a piping bag. Uncover the proven buns and pipe a thin cross on each bun. Bake the buns for 18–20 minutes. As soon as they are golden brown and bounce back when touched, take them out of the oven and leave to cool on a wire rack.Use the handle of a teaspoon or the end of a cutlery knife to make a hole in the side of each bun without going all the way through. Pop the jam into a piping bag and pipe into the hole of each hot cross bun until full. You will know when it is full as the piping bag will naturally force itself out. Put the buns back onto the tray. Brush the warmed syrup all over the buns to give a sweet, sticky glaze. Filled, fruity and ready to eat! To make the dough, heat the milk and butter in a saucepan until the butter has melted. Take off the heat. To make the dough, heat the milk and butter in a saucepan until the butter has melted. Take off the heat. Add the flour to a large bowl and mix in the sugar. Add the salt on one side of the flour and the yeast on the other side. Make a well in the centre, pour in the egg and then add the milk mixture. Roughly mix using the back of a spoon or a palette knife, then get your hands in and bring the dough together. Add the flour to a large bowl and mix in the sugar. Add the salt on one side of the flour and the yeast on the other side. Make a well in the centre, pour in the egg and then add the milk mixture. Roughly mix using the back of a spoon or a palette knife, then get your hands in and bring the dough together. Knead the dough on a lightly floured surface until it is smooth and stretchy. This will take about 10 minutes or it can be done in a mixer with a dough hook attached, which should take about 6 minutes on a medium speed. Pop the dough into a greased bowl and leave to rest in a warm place for about 1½ hours or until doubled in size. Knead the dough on a lightly floured surface until it is smooth and stretchy. This will take about 10 minutes or it can be done in a mixer with a dough hook attached, which should take about 6 minutes on a medium speed. Pop the dough into a greased bowl and leave to rest in a warm place for about 1½ hours or until doubled in size. Line a large baking tray or 2 smaller trays with some baking paper. Tip the dough out onto a lightly floured surface and knock back the dough. Spread the dough out into a circle and sprinkle on the cranberries, blueberries and orange zest, then knead until the fruit is evenly distributed. Line a large baking tray or 2 smaller trays with some baking paper. Tip the dough out onto a lightly floured surface and knock back the dough. Spread the dough out into a circle and sprinkle on the cranberries, blueberries and orange zest, then knead until the fruit is evenly distributed. Take the dough and divide into 15 portions. Shape each piece into a ball and roll until it has a smooth surface. Place on the tray or trays with about a 3cm/1¼in gap between each one to give them space to prove and grow. Leave in a warm place, covered in some greased cling film, for about 40–60 minutes or until doubled in size. Take the dough and divide into 15 portions. Shape each piece into a ball and roll until it has a smooth surface. Place on the tray or trays with about a 3cm/1¼in gap between each one to give them space to prove and grow. Leave in a warm place, covered in some greased cling film, for about 40–60 minutes or until doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. To make the flour paste for the crosses, pound the strawberries in a pestle and mortar or blitz in a food processor until you have a fine pink dust. Add this to a bowl with the flour and 6 tablespoons of water and mix to a smooth, pipeable paste. Spoon into a piping bag. Uncover the proven buns and pipe a thin cross on each bun. Preheat the oven to 200C/180C Fan/Gas 6. To make the flour paste for the crosses, pound the strawberries in a pestle and mortar or blitz in a food processor until you have a fine pink dust. Add this to a bowl with the flour and 6 tablespoons of water and mix to a smooth, pipeable paste. Spoon into a piping bag. Uncover the proven buns and pipe a thin cross on each bun. Bake the buns for 18–20 minutes. As soon as they are golden brown and bounce back when touched, take them out of the oven and leave to cool on a wire rack. Bake the buns for 18–20 minutes. As soon as they are golden brown and bounce back when touched, take them out of the oven and leave to cool on a wire rack. Use the handle of a teaspoon or the end of a cutlery knife to make a hole in the side of each bun without going all the way through. Pop the jam into a piping bag and pipe into the hole of each hot cross bun until full. You will know when it is full as the piping bag will naturally force itself out. Put the buns back onto the tray. Brush the warmed syrup all over the buns to give a sweet, sticky glaze. Filled, fruity and ready to eat! Use the handle of a teaspoon or the end of a cutlery knife to make a hole in the side of each bun without going all the way through. Pop the jam into a piping bag and pipe into the hole of each hot cross bun until full. You will know when it is full as the piping bag will naturally force itself out. Put the buns back onto the tray. Brush the warmed syrup all over the buns to give a sweet, sticky glaze. Filled, fruity and ready to eat! | {
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"title": "Nadiya's hot cross buns 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/hot_cross_buns_89191_16x9.jpg Nadiya's fruity hot cross buns have a surprise jam filling, a bit like a doughnut, complete with bright pink crosses! 300ml/10fl oz full-fat milk 50g/1¾oz unsalted butter 500g/1lb 2oz strong bread flour, plus extra for dusting 75g/2¾oz caster sugar 1 tsp salt 7g fast-action dried yeast 1 free-range egg, lightly beaten oil, for greasing 75g/2¾oz dried cranberries, roughly chopped 50g/1¾oz dried blueberries, roughly chopped 1 orange, zest only 300ml/10fl oz full-fat milk 50g/1¾oz unsalted butter 500g/1lb 2oz strong bread flour, plus extra for dusting 75g/2¾oz caster sugar 1 tsp salt 7g fast-action dried yeast 1 free-range egg, lightly beaten oil, for greasing 75g/2¾oz dried cranberries, roughly chopped 50g/1¾oz dried blueberries, roughly chopped 1 orange, zest only 9g freeze-dried strawberries or raspberries 75g/2¾oz plain flour, sifted 9g freeze-dried strawberries or raspberries 75g/2¾oz plain flour, sifted 300g/10½oz seedless berry jam (strawberry, raspberry or any berry jam) 3 tbsp golden syrup, warmed 300g/10½oz seedless berry jam (strawberry, raspberry or any berry jam) 3 tbsp golden syrup, warmed Method To make the dough, heat the milk and butter in a saucepan until the butter has melted. Take off the heat. Add the flour to a large bowl and mix in the sugar. Add the salt on one side of the flour and the yeast on the other side. Make a well in the centre, pour in the egg and then add the milk mixture. Roughly mix using the back of a spoon or a palette knife, then get your hands in and bring the dough together. Knead the dough on a lightly floured surface until it is smooth and stretchy. This will take about 10 minutes or it can be done in a mixer with a dough hook attached, which should take about 6 minutes on a medium speed. Pop the dough into a greased bowl and leave to rest in a warm place for about 1½ hours or until doubled in size. Line a large baking tray or 2 smaller trays with some baking paper. Tip the dough out onto a lightly floured surface and knock back the dough. Spread the dough out into a circle and sprinkle on the cranberries, blueberries and orange zest, then knead until the fruit is evenly distributed. Take the dough and divide into 15 portions. Shape each piece into a ball and roll until it has a smooth surface. Place on the tray or trays with about a 3cm/1¼in gap between each one to give them space to prove and grow. Leave in a warm place, covered in some greased cling film, for about 40–60 minutes or until doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. To make the flour paste for the crosses, pound the strawberries in a pestle and mortar or blitz in a food processor until you have a fine pink dust. Add this to a bowl with the flour and 6 tablespoons of water and mix to a smooth, pipeable paste. Spoon into a piping bag. Uncover the proven buns and pipe a thin cross on each bun. Bake the buns for 18–20 minutes. As soon as they are golden brown and bounce back when touched, take them out of the oven and leave to cool on a wire rack.Use the handle of a teaspoon or the end of a cutlery knife to make a hole in the side of each bun without going all the way through. Pop the jam into a piping bag and pipe into the hole of each hot cross bun until full. You will know when it is full as the piping bag will naturally force itself out. Put the buns back onto the tray. Brush the warmed syrup all over the buns to give a sweet, sticky glaze. Filled, fruity and ready to eat! To make the dough, heat the milk and butter in a saucepan until the butter has melted. Take off the heat. To make the dough, heat the milk and butter in a saucepan until the butter has melted. Take off the heat. Add the flour to a large bowl and mix in the sugar. Add the salt on one side of the flour and the yeast on the other side. Make a well in the centre, pour in the egg and then add the milk mixture. Roughly mix using the back of a spoon or a palette knife, then get your hands in and bring the dough together. Add the flour to a large bowl and mix in the sugar. Add the salt on one side of the flour and the yeast on the other side. Make a well in the centre, pour in the egg and then add the milk mixture. Roughly mix using the back of a spoon or a palette knife, then get your hands in and bring the dough together. Knead the dough on a lightly floured surface until it is smooth and stretchy. This will take about 10 minutes or it can be done in a mixer with a dough hook attached, which should take about 6 minutes on a medium speed. Pop the dough into a greased bowl and leave to rest in a warm place for about 1½ hours or until doubled in size. Knead the dough on a lightly floured surface until it is smooth and stretchy. This will take about 10 minutes or it can be done in a mixer with a dough hook attached, which should take about 6 minutes on a medium speed. Pop the dough into a greased bowl and leave to rest in a warm place for about 1½ hours or until doubled in size. Line a large baking tray or 2 smaller trays with some baking paper. Tip the dough out onto a lightly floured surface and knock back the dough. Spread the dough out into a circle and sprinkle on the cranberries, blueberries and orange zest, then knead until the fruit is evenly distributed. Line a large baking tray or 2 smaller trays with some baking paper. Tip the dough out onto a lightly floured surface and knock back the dough. Spread the dough out into a circle and sprinkle on the cranberries, blueberries and orange zest, then knead until the fruit is evenly distributed. Take the dough and divide into 15 portions. Shape each piece into a ball and roll until it has a smooth surface. Place on the tray or trays with about a 3cm/1¼in gap between each one to give them space to prove and grow. Leave in a warm place, covered in some greased cling film, for about 40–60 minutes or until doubled in size. Take the dough and divide into 15 portions. Shape each piece into a ball and roll until it has a smooth surface. Place on the tray or trays with about a 3cm/1¼in gap between each one to give them space to prove and grow. Leave in a warm place, covered in some greased cling film, for about 40–60 minutes or until doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. To make the flour paste for the crosses, pound the strawberries in a pestle and mortar or blitz in a food processor until you have a fine pink dust. Add this to a bowl with the flour and 6 tablespoons of water and mix to a smooth, pipeable paste. Spoon into a piping bag. Uncover the proven buns and pipe a thin cross on each bun. Preheat the oven to 200C/180C Fan/Gas 6. To make the flour paste for the crosses, pound the strawberries in a pestle and mortar or blitz in a food processor until you have a fine pink dust. Add this to a bowl with the flour and 6 tablespoons of water and mix to a smooth, pipeable paste. Spoon into a piping bag. Uncover the proven buns and pipe a thin cross on each bun. Bake the buns for 18–20 minutes. As soon as they are golden brown and bounce back when touched, take them out of the oven and leave to cool on a wire rack. Bake the buns for 18–20 minutes. As soon as they are golden brown and bounce back when touched, take them out of the oven and leave to cool on a wire rack. Use the handle of a teaspoon or the end of a cutlery knife to make a hole in the side of each bun without going all the way through. Pop the jam into a piping bag and pipe into the hole of each hot cross bun until full. You will know when it is full as the piping bag will naturally force itself out. Put the buns back onto the tray. Brush the warmed syrup all over the buns to give a sweet, sticky glaze. Filled, fruity and ready to eat! Use the handle of a teaspoon or the end of a cutlery knife to make a hole in the side of each bun without going all the way through. Pop the jam into a piping bag and pipe into the hole of each hot cross bun until full. You will know when it is full as the piping bag will naturally force itself out. Put the buns back onto the tray. Brush the warmed syrup all over the buns to give a sweet, sticky glaze. Filled, fruity and ready to eat!"
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} | 07d175bacb13f61dfd9d18f20ed290d07bb6440854db38e645c18168bdc7f9d6 | Cranberry and coconut cereal bars recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_and_coconut_69378_16x9.jpg Mary's cereal bars are so easy to make,and are great for a packed lunch or eating on the go.They're not exactly low in sugar, but they will be popular! 200g/7oz butter, softened200g/7oz light muscovado sugar100g/3½oz golden syrup50g/1¾oz sunflower seeds50g/1¾oz dried cranberries, chopped if large100g/3½oz sultanas50g/1¾oz desiccated coconut100g/3½oz crisped rice cereal150g/5½oz rolled oats 200g/7oz butter, softened 200g/7oz light muscovado sugar 100g/3½oz golden syrup 50g/1¾oz sunflower seeds 50g/1¾oz dried cranberries, chopped if large 100g/3½oz sultanas 50g/1¾oz desiccated coconut 100g/3½oz crisped rice cereal 150g/5½oz rolled oats Method Line a 23x30cm/9x12in traybake tin with cling film.Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined.Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm.Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Line a 23x30cm/9x12in traybake tin with cling film. Line a 23x30cm/9x12in traybake tin with cling film. Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined. Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined. Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm. Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm. Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Recipe tips If covered and chilled in the fridge, these bars can be made up to 3 days ahead. Chilling the mixture is so important, as it makes the bars much easier to cut. | {
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"title": "Cranberry and coconut cereal bars recipe",
"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_and_coconut_69378_16x9.jpg Mary's cereal bars are so easy to make,and are great for a packed lunch or eating on the go.They're not exactly low in sugar, but they will be popular! 200g/7oz butter, softened200g/7oz light muscovado sugar100g/3½oz golden syrup50g/1¾oz sunflower seeds50g/1¾oz dried cranberries, chopped if large100g/3½oz sultanas50g/1¾oz desiccated coconut100g/3½oz crisped rice cereal150g/5½oz rolled oats 200g/7oz butter, softened 200g/7oz light muscovado sugar 100g/3½oz golden syrup 50g/1¾oz sunflower seeds 50g/1¾oz dried cranberries, chopped if large 100g/3½oz sultanas 50g/1¾oz desiccated coconut 100g/3½oz crisped rice cereal 150g/5½oz rolled oats Method Line a 23x30cm/9x12in traybake tin with cling film.Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined.Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm.Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Line a 23x30cm/9x12in traybake tin with cling film. Line a 23x30cm/9x12in traybake tin with cling film. Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined. Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined. Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm. Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm. Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Recipe tips If covered and chilled in the fridge, these bars can be made up to 3 days ahead. Chilling the mixture is so important, as it makes the bars much easier to cut."
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} | ff94868b26dcb13771ff7037f5907bd89726b45819b01075c03b21dc0325e515 | Gingerbread garage recipe
For the gingerbread, beat the sugar and butter together using a free-standing food mixer until pale, fluffy and well combined. Add the treacle, golden syrup, ground ginger, mixed spice, ground cloves, bicarb of soda and flour. Beat slowly at first, then quickly until it comes together as a stiff dough. Add a little of the water and continue beating to bring the dough together. Turn out the dough onto a lightly floured work surface and knead gently for a couple of minutes until soft and smooth. Set aside in a bowl, covered, to rest.Meanwhile, cut templates for the garage from pieces of card: one for the gables that is 20cm/8in(width)x14cm/5½in(height) with a 25cm/10in high triangle on top; one for the back that is 30cm/12in(width)x14½cm/6in(height) and one for the front that is 30cm/12in(width) x 14½cm/6in(height) with 3 equal-sized arches cut into it to resemble doors.Preheat the oven to 180C/160C Fan/Gas 4.Divide the dough into 3 manageable-sized pieces. Roll each piece out onto a piece of silicone baking paper to a thickness of 3mm. Using the templates, cut out 4 gable shapes, 2 roof shapes, 1 back shape and 1 front shape. Transfer each shape, on its silicone paper, to a baking sheet. Bake, in batches if necessary, for 15-18 minutes, or until just starting to colour at the edges. Remove and set aside to cool slightly before trimming the edges so that they are straight. Set aside on a wire rack to cool completely.For the icing, place the icing sugar into the bowl of a food mixer; cover if possible. Whisk in the egg whites and beat until very smooth and thick enough to hold its own shape. This process should take 7-10 minutes. Spoon some of the mixture into a piping bag and set aside. Reserve the remaining icing.To assemble the garage, lay all of the shapes out next to each other. Stick the pieces together one by one by piping a line of icing along the edges of the sides you are ready to stick, then standing them on a stiff piece of board (or a presentation board) and pressing them together, holding in place until set (or use small tins of food to hold the pieces upright while they set). You need to ice the pieces as you need them, not all at once.Start by sticking one gable to each side of the back of the garage, with two at intervals along the back wall of the garage (avoiding the spaces where the doors will go). Stick the front of the garage onto the other side of the gables. Ice all 4 edges of one piece of the roof and press gently on top of the gables to cover the back half of the garage. Repeat with the remaining roof shape, pressing it onto the front of the garage. Leave the garage to set for 30 minutes, then decorate with the remaining icing and the coloured sweets. Park the toy cars in the garage. For the gingerbread, beat the sugar and butter together using a free-standing food mixer until pale, fluffy and well combined. For the gingerbread, beat the sugar and butter together using a free-standing food mixer until pale, fluffy and well combined. Add the treacle, golden syrup, ground ginger, mixed spice, ground cloves, bicarb of soda and flour. Beat slowly at first, then quickly until it comes together as a stiff dough. Add a little of the water and continue beating to bring the dough together. Add the treacle, golden syrup, ground ginger, mixed spice, ground cloves, bicarb of soda and flour. Beat slowly at first, then quickly until it comes together as a stiff dough. Add a little of the water and continue beating to bring the dough together. Turn out the dough onto a lightly floured work surface and knead gently for a couple of minutes until soft and smooth. Set aside in a bowl, covered, to rest. Turn out the dough onto a lightly floured work surface and knead gently for a couple of minutes until soft and smooth. Set aside in a bowl, covered, to rest. Meanwhile, cut templates for the garage from pieces of card: one for the gables that is 20cm/8in(width)x14cm/5½in(height) with a 25cm/10in high triangle on top; one for the back that is 30cm/12in(width)x14½cm/6in(height) and one for the front that is 30cm/12in(width) x 14½cm/6in(height) with 3 equal-sized arches cut into it to resemble doors. Meanwhile, cut templates for the garage from pieces of card: one for the gables that is 20cm/8in(width)x14cm/5½in(height) with a 25cm/10in high triangle on top; one for the back that is 30cm/12in(width)x14½cm/6in(height) and one for the front that is 30cm/12in(width) x 14½cm/6in(height) with 3 equal-sized arches cut into it to resemble doors. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Divide the dough into 3 manageable-sized pieces. Roll each piece out onto a piece of silicone baking paper to a thickness of 3mm. Using the templates, cut out 4 gable shapes, 2 roof shapes, 1 back shape and 1 front shape. Transfer each shape, on its silicone paper, to a baking sheet. Bake, in batches if necessary, for 15-18 minutes, or until just starting to colour at the edges. Remove and set aside to cool slightly before trimming the edges so that they are straight. Set aside on a wire rack to cool completely. Divide the dough into 3 manageable-sized pieces. Roll each piece out onto a piece of silicone baking paper to a thickness of 3mm. Using the templates, cut out 4 gable shapes, 2 roof shapes, 1 back shape and 1 front shape. Transfer each shape, on its silicone paper, to a baking sheet. Bake, in batches if necessary, for 15-18 minutes, or until just starting to colour at the edges. Remove and set aside to cool slightly before trimming the edges so that they are straight. Set aside on a wire rack to cool completely. For the icing, place the icing sugar into the bowl of a food mixer; cover if possible. Whisk in the egg whites and beat until very smooth and thick enough to hold its own shape. This process should take 7-10 minutes. Spoon some of the mixture into a piping bag and set aside. Reserve the remaining icing. For the icing, place the icing sugar into the bowl of a food mixer; cover if possible. Whisk in the egg whites and beat until very smooth and thick enough to hold its own shape. This process should take 7-10 minutes. Spoon some of the mixture into a piping bag and set aside. Reserve the remaining icing. To assemble the garage, lay all of the shapes out next to each other. Stick the pieces together one by one by piping a line of icing along the edges of the sides you are ready to stick, then standing them on a stiff piece of board (or a presentation board) and pressing them together, holding in place until set (or use small tins of food to hold the pieces upright while they set). You need to ice the pieces as you need them, not all at once. To assemble the garage, lay all of the shapes out next to each other. Stick the pieces together one by one by piping a line of icing along the edges of the sides you are ready to stick, then standing them on a stiff piece of board (or a presentation board) and pressing them together, holding in place until set (or use small tins of food to hold the pieces upright while they set). You need to ice the pieces as you need them, not all at once. Start by sticking one gable to each side of the back of the garage, with two at intervals along the back wall of the garage (avoiding the spaces where the doors will go). Stick the front of the garage onto the other side of the gables. Start by sticking one gable to each side of the back of the garage, with two at intervals along the back wall of the garage (avoiding the spaces where the doors will go). Stick the front of the garage onto the other side of the gables. Ice all 4 edges of one piece of the roof and press gently on top of the gables to cover the back half of the garage. Repeat with the remaining roof shape, pressing it onto the front of the garage. Ice all 4 edges of one piece of the roof and press gently on top of the gables to cover the back half of the garage. Repeat with the remaining roof shape, pressing it onto the front of the garage. Leave the garage to set for 30 minutes, then decorate with the remaining icing and the coloured sweets. Park the toy cars in the garage. Leave the garage to set for 30 minutes, then decorate with the remaining icing and the coloured sweets. Park the toy cars in the garage. | {
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"title": "Gingerbread garage recipe",
"content": "For the gingerbread, beat the sugar and butter together using a free-standing food mixer until pale, fluffy and well combined. Add the treacle, golden syrup, ground ginger, mixed spice, ground cloves, bicarb of soda and flour. Beat slowly at first, then quickly until it comes together as a stiff dough. Add a little of the water and continue beating to bring the dough together. Turn out the dough onto a lightly floured work surface and knead gently for a couple of minutes until soft and smooth. Set aside in a bowl, covered, to rest.Meanwhile, cut templates for the garage from pieces of card: one for the gables that is 20cm/8in(width)x14cm/5½in(height) with a 25cm/10in high triangle on top; one for the back that is 30cm/12in(width)x14½cm/6in(height) and one for the front that is 30cm/12in(width) x 14½cm/6in(height) with 3 equal-sized arches cut into it to resemble doors.Preheat the oven to 180C/160C Fan/Gas 4.Divide the dough into 3 manageable-sized pieces. Roll each piece out onto a piece of silicone baking paper to a thickness of 3mm. Using the templates, cut out 4 gable shapes, 2 roof shapes, 1 back shape and 1 front shape. Transfer each shape, on its silicone paper, to a baking sheet. Bake, in batches if necessary, for 15-18 minutes, or until just starting to colour at the edges. Remove and set aside to cool slightly before trimming the edges so that they are straight. Set aside on a wire rack to cool completely.For the icing, place the icing sugar into the bowl of a food mixer; cover if possible. Whisk in the egg whites and beat until very smooth and thick enough to hold its own shape. This process should take 7-10 minutes. Spoon some of the mixture into a piping bag and set aside. Reserve the remaining icing.To assemble the garage, lay all of the shapes out next to each other. Stick the pieces together one by one by piping a line of icing along the edges of the sides you are ready to stick, then standing them on a stiff piece of board (or a presentation board) and pressing them together, holding in place until set (or use small tins of food to hold the pieces upright while they set). You need to ice the pieces as you need them, not all at once.Start by sticking one gable to each side of the back of the garage, with two at intervals along the back wall of the garage (avoiding the spaces where the doors will go). Stick the front of the garage onto the other side of the gables. Ice all 4 edges of one piece of the roof and press gently on top of the gables to cover the back half of the garage. Repeat with the remaining roof shape, pressing it onto the front of the garage. Leave the garage to set for 30 minutes, then decorate with the remaining icing and the coloured sweets. Park the toy cars in the garage. For the gingerbread, beat the sugar and butter together using a free-standing food mixer until pale, fluffy and well combined. For the gingerbread, beat the sugar and butter together using a free-standing food mixer until pale, fluffy and well combined. Add the treacle, golden syrup, ground ginger, mixed spice, ground cloves, bicarb of soda and flour. Beat slowly at first, then quickly until it comes together as a stiff dough. Add a little of the water and continue beating to bring the dough together. Add the treacle, golden syrup, ground ginger, mixed spice, ground cloves, bicarb of soda and flour. Beat slowly at first, then quickly until it comes together as a stiff dough. Add a little of the water and continue beating to bring the dough together. Turn out the dough onto a lightly floured work surface and knead gently for a couple of minutes until soft and smooth. Set aside in a bowl, covered, to rest. Turn out the dough onto a lightly floured work surface and knead gently for a couple of minutes until soft and smooth. Set aside in a bowl, covered, to rest. Meanwhile, cut templates for the garage from pieces of card: one for the gables that is 20cm/8in(width)x14cm/5½in(height) with a 25cm/10in high triangle on top; one for the back that is 30cm/12in(width)x14½cm/6in(height) and one for the front that is 30cm/12in(width) x 14½cm/6in(height) with 3 equal-sized arches cut into it to resemble doors. Meanwhile, cut templates for the garage from pieces of card: one for the gables that is 20cm/8in(width)x14cm/5½in(height) with a 25cm/10in high triangle on top; one for the back that is 30cm/12in(width)x14½cm/6in(height) and one for the front that is 30cm/12in(width) x 14½cm/6in(height) with 3 equal-sized arches cut into it to resemble doors. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Divide the dough into 3 manageable-sized pieces. Roll each piece out onto a piece of silicone baking paper to a thickness of 3mm. Using the templates, cut out 4 gable shapes, 2 roof shapes, 1 back shape and 1 front shape. Transfer each shape, on its silicone paper, to a baking sheet. Bake, in batches if necessary, for 15-18 minutes, or until just starting to colour at the edges. Remove and set aside to cool slightly before trimming the edges so that they are straight. Set aside on a wire rack to cool completely. Divide the dough into 3 manageable-sized pieces. Roll each piece out onto a piece of silicone baking paper to a thickness of 3mm. Using the templates, cut out 4 gable shapes, 2 roof shapes, 1 back shape and 1 front shape. Transfer each shape, on its silicone paper, to a baking sheet. Bake, in batches if necessary, for 15-18 minutes, or until just starting to colour at the edges. Remove and set aside to cool slightly before trimming the edges so that they are straight. Set aside on a wire rack to cool completely. For the icing, place the icing sugar into the bowl of a food mixer; cover if possible. Whisk in the egg whites and beat until very smooth and thick enough to hold its own shape. This process should take 7-10 minutes. Spoon some of the mixture into a piping bag and set aside. Reserve the remaining icing. For the icing, place the icing sugar into the bowl of a food mixer; cover if possible. Whisk in the egg whites and beat until very smooth and thick enough to hold its own shape. This process should take 7-10 minutes. Spoon some of the mixture into a piping bag and set aside. Reserve the remaining icing. To assemble the garage, lay all of the shapes out next to each other. Stick the pieces together one by one by piping a line of icing along the edges of the sides you are ready to stick, then standing them on a stiff piece of board (or a presentation board) and pressing them together, holding in place until set (or use small tins of food to hold the pieces upright while they set). You need to ice the pieces as you need them, not all at once. To assemble the garage, lay all of the shapes out next to each other. Stick the pieces together one by one by piping a line of icing along the edges of the sides you are ready to stick, then standing them on a stiff piece of board (or a presentation board) and pressing them together, holding in place until set (or use small tins of food to hold the pieces upright while they set). You need to ice the pieces as you need them, not all at once. Start by sticking one gable to each side of the back of the garage, with two at intervals along the back wall of the garage (avoiding the spaces where the doors will go). Stick the front of the garage onto the other side of the gables. Start by sticking one gable to each side of the back of the garage, with two at intervals along the back wall of the garage (avoiding the spaces where the doors will go). Stick the front of the garage onto the other side of the gables. Ice all 4 edges of one piece of the roof and press gently on top of the gables to cover the back half of the garage. Repeat with the remaining roof shape, pressing it onto the front of the garage. Ice all 4 edges of one piece of the roof and press gently on top of the gables to cover the back half of the garage. Repeat with the remaining roof shape, pressing it onto the front of the garage. Leave the garage to set for 30 minutes, then decorate with the remaining icing and the coloured sweets. Park the toy cars in the garage. Leave the garage to set for 30 minutes, then decorate with the remaining icing and the coloured sweets. Park the toy cars in the garage."
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} | 5c03dd9ee05ac6247edf055971bd32b0428c4f55f3dcf7c5c0e30b62aba1bcda | Rocky road crunch bars recipe
An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rockyroadcrunchbars_87104_16x9.jpg Nigella's easy rocky road will never be out of place at a birthday party or school bake sale. 125g/4½oz soft unsalted butter300g/10½oz best-quality dark chocolate, broken into pieces3 tbsp golden syrup200g/7¼oz rich tea biscuits100g/3½oz mini marshmallows2 tsp icing sugar, to dust 125g/4½oz soft unsalted butter 300g/10½oz best-quality dark chocolate, broken into pieces 3 tbsp golden syrup 200g/7¼oz rich tea biscuits 100g/3½oz mini marshmallows 2 tsp icing sugar, to dust Method Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.Refrigerate for about two hours or overnight.To serve, cut into 24 fingers and dust with icing sugar. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula. Refrigerate for about two hours or overnight. Refrigerate for about two hours or overnight. To serve, cut into 24 fingers and dust with icing sugar. To serve, cut into 24 fingers and dust with icing sugar. | {
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"url": "https://www.bbc.co.uk/food/recipes/rockyroadcrunchbars_87104",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Rocky road crunch bars recipe",
"content": "An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rockyroadcrunchbars_87104_16x9.jpg Nigella's easy rocky road will never be out of place at a birthday party or school bake sale. 125g/4½oz soft unsalted butter300g/10½oz best-quality dark chocolate, broken into pieces3 tbsp golden syrup200g/7¼oz rich tea biscuits100g/3½oz mini marshmallows2 tsp icing sugar, to dust 125g/4½oz soft unsalted butter 300g/10½oz best-quality dark chocolate, broken into pieces 3 tbsp golden syrup 200g/7¼oz rich tea biscuits 100g/3½oz mini marshmallows 2 tsp icing sugar, to dust Method Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.Refrigerate for about two hours or overnight.To serve, cut into 24 fingers and dust with icing sugar. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula. Refrigerate for about two hours or overnight. Refrigerate for about two hours or overnight. To serve, cut into 24 fingers and dust with icing sugar. To serve, cut into 24 fingers and dust with icing sugar."
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} | d6644bf15cc40e11d3df284ff3ee62a3ea537dbce6484717614908baedb31d32 | Rocky road Christmas pudding recipe
To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper.Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well.Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough.Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly.Bake for 12 minutes, or until beautifully golden and starting to crack.Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper.Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted.Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture.Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper.Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier).Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using). To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper. To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper. Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well. Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well. Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough. Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough. Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly. Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly. Bake for 12 minutes, or until beautifully golden and starting to crack. Bake for 12 minutes, or until beautifully golden and starting to crack. Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper. To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper. Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted. Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted. Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture. Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture. Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper. Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper. Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier). Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier). Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using). Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using). | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Rocky road Christmas pudding recipe",
"content": "To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper.Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well.Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough.Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly.Bake for 12 minutes, or until beautifully golden and starting to crack.Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper.Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted.Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture.Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper.Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier).Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using). To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper. To make the biscuits, preheat the oven to 170C/150C Fan/Gas 3½ and line two large baking trays with baking paper. Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well. Put the flour, bicarbonate of soda, ginger, cinnamon and sugar in a mixing bowl and mix well. Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough. Melt the butter with the syrup in a small pan over a low heat. Pour into the bowl of dry ingredients and mix to a soft dough. Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly. Divide the dough into 16 portions and roll each piece into a ball. Place on the lined trays, leaving a gap between them, then press down to flatten slightly. Bake for 12 minutes, or until beautifully golden and starting to crack. Bake for 12 minutes, or until beautifully golden and starting to crack. Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper. To make the rocky road Christmas pudding, lightly oil a 1 litre/1¾ pint pudding basin and line it with a sheet of damp baking paper. Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted. Sit a heatproof bowl on top of a pan of lightly simmering water, add the dark and milk chocolate, butter and golden syrup. Stir occasionally until melted. Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture. Halve the marshmallows (if large), break up the biscuits, roughly chop or bash up the nuts, bash up the honeycomb and halve the cherries or dried fruit (if needed), then stir them into the chocolate mixture. Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper. Pour into the lined bowl and chill in the fridge for at least 4 hours, then carefully turn out and peel away the paper. Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier). Break the white chocolate into a clean heatproof bowl and melt as described in step 8 (or melt in short bursts in the microwave, if easier). Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using). Drizzle the melted chocolate over the rocky road, leave to set in the fridge, then slice up and serve topped with a sprig of fake holly (if using)."
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} | f061432fd917f39bada444e559ce2f8066d95006aa51d7713ce58e64353d30e4 | Banoffee cheesecake with chocolate sauce recipe
An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banoffeecheesecakewi_85024_16x9.jpg Banoffee pie in cheesecake form is the ultimate twist on this indulgent pud. 150g/6oz chocolate oat biscuits, crushed75g/3oz butter2 tbsp clear honey 4 bananas, peeled and cut into chunks400g/14oz cream cheese4 tbsp icing sugar1 tbsp maple syrup1 x 225g/8oz dulce de leche or canned caramel 150g/6oz chocolate oat biscuits, crushed 75g/3oz butter 2 tbsp clear honey 4 bananas, peeled and cut into chunks 400g/14oz cream cheese 4 tbsp icing sugar 1 tbsp maple syrup 1 x 225g/8oz dulce de leche or canned caramel 40g/1½oz butter175ml/7fl oz double cream225g/8oz milk chocolate, roughly chopped 40g/1½oz butter 175ml/7fl oz double cream 225g/8oz milk chocolate, roughly chopped Method For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon.Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon.Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown.Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve.Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel.Spoon the sweet cream cheese mixture into the cake tin on top of the bananas.Place in the fridge and leave to set for at least 30 minutes, preferably overnight.Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat.Add the chopped chocolate and stir to combine.Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy.To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce. For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon. For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon. Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon. Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon. Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown. Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown. Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve. Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve. Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel. Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel. Spoon the sweet cream cheese mixture into the cake tin on top of the bananas. Spoon the sweet cream cheese mixture into the cake tin on top of the bananas. Place in the fridge and leave to set for at least 30 minutes, preferably overnight. Place in the fridge and leave to set for at least 30 minutes, preferably overnight. Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat. Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat. Add the chopped chocolate and stir to combine. Add the chopped chocolate and stir to combine. Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy. Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy. To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce. To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce. | {
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"content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banoffeecheesecakewi_85024_16x9.jpg Banoffee pie in cheesecake form is the ultimate twist on this indulgent pud. 150g/6oz chocolate oat biscuits, crushed75g/3oz butter2 tbsp clear honey 4 bananas, peeled and cut into chunks400g/14oz cream cheese4 tbsp icing sugar1 tbsp maple syrup1 x 225g/8oz dulce de leche or canned caramel 150g/6oz chocolate oat biscuits, crushed 75g/3oz butter 2 tbsp clear honey 4 bananas, peeled and cut into chunks 400g/14oz cream cheese 4 tbsp icing sugar 1 tbsp maple syrup 1 x 225g/8oz dulce de leche or canned caramel 40g/1½oz butter175ml/7fl oz double cream225g/8oz milk chocolate, roughly chopped 40g/1½oz butter 175ml/7fl oz double cream 225g/8oz milk chocolate, roughly chopped Method For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon.Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon.Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown.Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve.Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel.Spoon the sweet cream cheese mixture into the cake tin on top of the bananas.Place in the fridge and leave to set for at least 30 minutes, preferably overnight.Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat.Add the chopped chocolate and stir to combine.Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy.To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce. For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon. For the cheesecake, place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon. Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon. Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon. Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown. Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes, until golden-brown. Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve. Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base, reserving a few to serve. Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel. Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel. Spoon the sweet cream cheese mixture into the cake tin on top of the bananas. Spoon the sweet cream cheese mixture into the cake tin on top of the bananas. Place in the fridge and leave to set for at least 30 minutes, preferably overnight. Place in the fridge and leave to set for at least 30 minutes, preferably overnight. Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat. Meanwhile, for the chocolate sauce, place the butter and cream into a saucepan and bring to a simmer over a medium heat. Add the chopped chocolate and stir to combine. Add the chopped chocolate and stir to combine. Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy. Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy. To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce. To serve, remove the cheesecake from the fridge, remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce."
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} | 5c5af86b794bcf02dc98af5bc270d7196755757f5a0a060236e7f466dd18ad64 | English almond butter toffee recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/english_almond_butter_49759_16x9.jpg Almond butter toffee is, without question, the George Clooney of toffees. Equipment and preparation: You will need a sugar thermometer to make this recipe safely. groundnut oil, for greasing400g/14oz flaked almonds 450g/1lb unsalted butter500g/1lb 2oz granulated sugar1 tsp vanilla extract200g/7oz milk chocolate, broken into small pieces groundnut oil, for greasing 400g/14oz flaked almonds 450g/1lb unsalted butter 500g/1lb 2oz granulated sugar 1 tsp vanilla extract 200g/7oz milk chocolate, broken into small pieces Method Preheat the oven to 180C/350F/Gas 4. Grease a baking tin 42x27cm/17x11in and 4cm/1½in deep with groundnut oil. Place the almonds on a second, clean baking tray and toast in the oven for 15 minutes, turning them over and around after five minutes and taking care not to singe the edges. Remove from the oven once golden-brown and set aside to cool.Place the butter in a deep, heavy-bottomed pan and melt it gently. Add the sugar and stir until it has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble on a medium heat until it reaches 120C/250F. This takes about five minutes. Add three-quarters of the toasted almonds and the vanilla extract to the sugar and butter mixture and give it a couple of brisk stirs with a wooden spoon. Be careful as the mixture will bubble up a fair bit.Bring the mixture back to a rolling boil and, on a moderate heat, bubble slowly and steadily, stirring frequently, for around 15 minutes until the temperature reaches 150C/302F. Take care, as it will stay for a long time at 135C/275F and then quickly go up to 150C/300F. You need to catch it when this happens or it will start to burn.As soon as the temperature nudges 150C/300F, whip the pan off the heat and pour the golden-coloured mixture into the greased baking tin. Don’t worry if it looks a little oily. Leave to cool for one hour. Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife.Roughly grind the remaining almonds in a food processor and scatter the crumbs over the melted chocolate. Leave to cool.To remove the toffee from the tin, take a flat screwdriver or toffee hammer and break it into chunks and store in the fridge. Preheat the oven to 180C/350F/Gas 4. Grease a baking tin 42x27cm/17x11in and 4cm/1½in deep with groundnut oil. Preheat the oven to 180C/350F/Gas 4. Grease a baking tin 42x27cm/17x11in and 4cm/1½in deep with groundnut oil. Place the almonds on a second, clean baking tray and toast in the oven for 15 minutes, turning them over and around after five minutes and taking care not to singe the edges. Remove from the oven once golden-brown and set aside to cool. Place the almonds on a second, clean baking tray and toast in the oven for 15 minutes, turning them over and around after five minutes and taking care not to singe the edges. Remove from the oven once golden-brown and set aside to cool. Place the butter in a deep, heavy-bottomed pan and melt it gently. Add the sugar and stir until it has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble on a medium heat until it reaches 120C/250F. This takes about five minutes. Place the butter in a deep, heavy-bottomed pan and melt it gently. Add the sugar and stir until it has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble on a medium heat until it reaches 120C/250F. This takes about five minutes. Add three-quarters of the toasted almonds and the vanilla extract to the sugar and butter mixture and give it a couple of brisk stirs with a wooden spoon. Be careful as the mixture will bubble up a fair bit. Add three-quarters of the toasted almonds and the vanilla extract to the sugar and butter mixture and give it a couple of brisk stirs with a wooden spoon. Be careful as the mixture will bubble up a fair bit. Bring the mixture back to a rolling boil and, on a moderate heat, bubble slowly and steadily, stirring frequently, for around 15 minutes until the temperature reaches 150C/302F. Take care, as it will stay for a long time at 135C/275F and then quickly go up to 150C/300F. You need to catch it when this happens or it will start to burn. Bring the mixture back to a rolling boil and, on a moderate heat, bubble slowly and steadily, stirring frequently, for around 15 minutes until the temperature reaches 150C/302F. Take care, as it will stay for a long time at 135C/275F and then quickly go up to 150C/300F. You need to catch it when this happens or it will start to burn. As soon as the temperature nudges 150C/300F, whip the pan off the heat and pour the golden-coloured mixture into the greased baking tin. Don’t worry if it looks a little oily. Leave to cool for one hour. As soon as the temperature nudges 150C/300F, whip the pan off the heat and pour the golden-coloured mixture into the greased baking tin. Don’t worry if it looks a little oily. Leave to cool for one hour. Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife. Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife. Roughly grind the remaining almonds in a food processor and scatter the crumbs over the melted chocolate. Leave to cool. Roughly grind the remaining almonds in a food processor and scatter the crumbs over the melted chocolate. Leave to cool. To remove the toffee from the tin, take a flat screwdriver or toffee hammer and break it into chunks and store in the fridge. To remove the toffee from the tin, take a flat screwdriver or toffee hammer and break it into chunks and store in the fridge. Recipe tips This toffee only takes half an hour to make, but six hours to cool and set. | {
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"title": "English almond butter toffee recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/english_almond_butter_49759_16x9.jpg Almond butter toffee is, without question, the George Clooney of toffees. Equipment and preparation: You will need a sugar thermometer to make this recipe safely. groundnut oil, for greasing400g/14oz flaked almonds 450g/1lb unsalted butter500g/1lb 2oz granulated sugar1 tsp vanilla extract200g/7oz milk chocolate, broken into small pieces groundnut oil, for greasing 400g/14oz flaked almonds 450g/1lb unsalted butter 500g/1lb 2oz granulated sugar 1 tsp vanilla extract 200g/7oz milk chocolate, broken into small pieces Method Preheat the oven to 180C/350F/Gas 4. Grease a baking tin 42x27cm/17x11in and 4cm/1½in deep with groundnut oil. Place the almonds on a second, clean baking tray and toast in the oven for 15 minutes, turning them over and around after five minutes and taking care not to singe the edges. Remove from the oven once golden-brown and set aside to cool.Place the butter in a deep, heavy-bottomed pan and melt it gently. Add the sugar and stir until it has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble on a medium heat until it reaches 120C/250F. This takes about five minutes. Add three-quarters of the toasted almonds and the vanilla extract to the sugar and butter mixture and give it a couple of brisk stirs with a wooden spoon. Be careful as the mixture will bubble up a fair bit.Bring the mixture back to a rolling boil and, on a moderate heat, bubble slowly and steadily, stirring frequently, for around 15 minutes until the temperature reaches 150C/302F. Take care, as it will stay for a long time at 135C/275F and then quickly go up to 150C/300F. You need to catch it when this happens or it will start to burn.As soon as the temperature nudges 150C/300F, whip the pan off the heat and pour the golden-coloured mixture into the greased baking tin. Don’t worry if it looks a little oily. Leave to cool for one hour. Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife.Roughly grind the remaining almonds in a food processor and scatter the crumbs over the melted chocolate. Leave to cool.To remove the toffee from the tin, take a flat screwdriver or toffee hammer and break it into chunks and store in the fridge. Preheat the oven to 180C/350F/Gas 4. Grease a baking tin 42x27cm/17x11in and 4cm/1½in deep with groundnut oil. Preheat the oven to 180C/350F/Gas 4. Grease a baking tin 42x27cm/17x11in and 4cm/1½in deep with groundnut oil. Place the almonds on a second, clean baking tray and toast in the oven for 15 minutes, turning them over and around after five minutes and taking care not to singe the edges. Remove from the oven once golden-brown and set aside to cool. Place the almonds on a second, clean baking tray and toast in the oven for 15 minutes, turning them over and around after five minutes and taking care not to singe the edges. Remove from the oven once golden-brown and set aside to cool. Place the butter in a deep, heavy-bottomed pan and melt it gently. Add the sugar and stir until it has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble on a medium heat until it reaches 120C/250F. This takes about five minutes. Place the butter in a deep, heavy-bottomed pan and melt it gently. Add the sugar and stir until it has dissolved. Place a sugar thermometer in the pan, bring the mixture to the boil and bubble on a medium heat until it reaches 120C/250F. This takes about five minutes. Add three-quarters of the toasted almonds and the vanilla extract to the sugar and butter mixture and give it a couple of brisk stirs with a wooden spoon. Be careful as the mixture will bubble up a fair bit. Add three-quarters of the toasted almonds and the vanilla extract to the sugar and butter mixture and give it a couple of brisk stirs with a wooden spoon. Be careful as the mixture will bubble up a fair bit. Bring the mixture back to a rolling boil and, on a moderate heat, bubble slowly and steadily, stirring frequently, for around 15 minutes until the temperature reaches 150C/302F. Take care, as it will stay for a long time at 135C/275F and then quickly go up to 150C/300F. You need to catch it when this happens or it will start to burn. Bring the mixture back to a rolling boil and, on a moderate heat, bubble slowly and steadily, stirring frequently, for around 15 minutes until the temperature reaches 150C/302F. Take care, as it will stay for a long time at 135C/275F and then quickly go up to 150C/300F. You need to catch it when this happens or it will start to burn. As soon as the temperature nudges 150C/300F, whip the pan off the heat and pour the golden-coloured mixture into the greased baking tin. Don’t worry if it looks a little oily. Leave to cool for one hour. As soon as the temperature nudges 150C/300F, whip the pan off the heat and pour the golden-coloured mixture into the greased baking tin. Don’t worry if it looks a little oily. Leave to cool for one hour. Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife. Place the small pieces of chocolate evenly over the top of the still-warm toffee and leave to melt. Spread out the chocolate with a palette knife. Roughly grind the remaining almonds in a food processor and scatter the crumbs over the melted chocolate. Leave to cool. Roughly grind the remaining almonds in a food processor and scatter the crumbs over the melted chocolate. Leave to cool. To remove the toffee from the tin, take a flat screwdriver or toffee hammer and break it into chunks and store in the fridge. To remove the toffee from the tin, take a flat screwdriver or toffee hammer and break it into chunks and store in the fridge. Recipe tips This toffee only takes half an hour to make, but six hours to cool and set."
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} | fb1f7e7ef85bc6fc58a9bd12c3b3231b63a97f8c84f7838a93fef64be48cad9d | Pistachio and chocolate soufflé recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pistachioandchocolat_76505_16x9.jpg James Martin’s individual chocolate and pistachio soufflés are simple to make and rise to the occasion quickly. butter, for greasing1 vanilla pod, seeds scraped out100ml/3½fl oz double cream50ml/1¾fl oz milk1 free-range egg yolks30g/1oz caster sugar½ tbsp cornflour15g/½oz milk chocolate, melted½ tbsp cocoa powder2 free-range egg whites30g/1oz pistachios, finely choppedicing sugar, to dust butter, for greasing 1 vanilla pod, seeds scraped out 100ml/3½fl oz double cream 50ml/1¾fl oz milk 1 free-range egg yolks 30g/1oz caster sugar ½ tbsp cornflour 15g/½oz milk chocolate, melted ½ tbsp cocoa powder 2 free-range egg whites 30g/1oz pistachios, finely chopped icing sugar, to dust Method Preheat the oven to 220C/425F/Gas 7.Grease two glass ramekins and set aside.Heat the vanilla, cream and milk in a pan until boiling.Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened.Remove the pan from the heat and stir in the melted chocolate and cocoa.In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard.Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins.Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown.To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Grease two glass ramekins and set aside. Grease two glass ramekins and set aside. Heat the vanilla, cream and milk in a pan until boiling. Heat the vanilla, cream and milk in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Remove the pan from the heat and stir in the melted chocolate and cocoa. Remove the pan from the heat and stir in the melted chocolate and cocoa. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard. Carefully fold the egg whites into the custard. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Recipe tips In this soufflé recipe, steps 1-6 can be done in advance. If making the custard base ahead of time, cover it with cling film to prevent a skin from forming on the surface. Keep chilled, but remove from the fridge 30 minutes before whisking the egg whites to allow the custard to return to room temperature. | {
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"title": "Pistachio and chocolate soufflé recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pistachioandchocolat_76505_16x9.jpg James Martin’s individual chocolate and pistachio soufflés are simple to make and rise to the occasion quickly. butter, for greasing1 vanilla pod, seeds scraped out100ml/3½fl oz double cream50ml/1¾fl oz milk1 free-range egg yolks30g/1oz caster sugar½ tbsp cornflour15g/½oz milk chocolate, melted½ tbsp cocoa powder2 free-range egg whites30g/1oz pistachios, finely choppedicing sugar, to dust butter, for greasing 1 vanilla pod, seeds scraped out 100ml/3½fl oz double cream 50ml/1¾fl oz milk 1 free-range egg yolks 30g/1oz caster sugar ½ tbsp cornflour 15g/½oz milk chocolate, melted ½ tbsp cocoa powder 2 free-range egg whites 30g/1oz pistachios, finely chopped icing sugar, to dust Method Preheat the oven to 220C/425F/Gas 7.Grease two glass ramekins and set aside.Heat the vanilla, cream and milk in a pan until boiling.Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened.Remove the pan from the heat and stir in the melted chocolate and cocoa.In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard.Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins.Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown.To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Grease two glass ramekins and set aside. Grease two glass ramekins and set aside. Heat the vanilla, cream and milk in a pan until boiling. Heat the vanilla, cream and milk in a pan until boiling. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and fluffy. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Whisk the hot cream mixture into the egg yolks. Pour the custard back into the saucepan and return to a low heat. Gently whisk in the cornflour and continue to cook, whisking continuously, until the custard has thickened. Remove the pan from the heat and stir in the melted chocolate and cocoa. Remove the pan from the heat and stir in the melted chocolate and cocoa. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Add the sugar and whisk until glossy. Carefully fold the egg whites into the custard. Carefully fold the egg whites into the custard. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Fold half of the chopped pistachios into the soufflé mixture. Spoon the mixture into the 2 ramekins. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. Place each ramekin onto a baking tray and bake in the oven for 10-12 minutes, or until well risen and golden-brown. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. To serve, dust with icing sugar and sprinkle over the pistachios as quickly as possible before the soufflé deflates. Recipe tips In this soufflé recipe, steps 1-6 can be done in advance. If making the custard base ahead of time, cover it with cling film to prevent a skin from forming on the surface. Keep chilled, but remove from the fridge 30 minutes before whisking the egg whites to allow the custard to return to room temperature."
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} | 7b9e729dfd1f87e809a4a7bece9766c5d7c18a52cc0cb07df26e76af30df1233 | Goats' cheese and shallot tarts recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_and_shallot_60881_16x9.jpg These tarts make a beautiful vegetarian starter when served aside some simple salad leaves. They are also perfect for a picnic. Equipment and preparation: For this recipe you will need two four-hole Yorkshire pudding tins. 175g/6oz plain flour, plus extra for dusting100g/3½oz cold butter, cubed 1 free-range egg, beaten30g/1oz walnuts, roughly choppedsalt and freshly ground black pepper 175g/6oz plain flour, plus extra for dusting 100g/3½oz cold butter, cubed 1 free-range egg, beaten 30g/1oz walnuts, roughly chopped salt and freshly ground black pepper 1 tbsp oil500g/1lb 2oz banana shallots, thinly sliced2 tbsp balsamic vinegar1 tbsp light muscovado sugar 300g/10½oz soft goats' cheese2 free-range eggs, beaten2 tbsp chopped fresh parsley 1 tbsp oil 500g/1lb 2oz banana shallots, thinly sliced 2 tbsp balsamic vinegar 1 tbsp light muscovado sugar 300g/10½oz soft goats' cheese 2 free-range eggs, beaten 2 tbsp chopped fresh parsley Method Preheat the oven to 200C/180C Fan/Gas 6. Put a large baking tray in the oven to heat up.To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, place in a mixing bowl and rub the butter into the flour using your fingertips. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed. Lightly flour a work surface and roll out the dough thinly (about 3mm/⅛in thick). Sprinkle the chopped walnuts over the pastry. Cover with cling film and roll over the cling film to press the nuts into the pastry. Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling.Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and sugar and cook for 15 minutes, stirring every now and then, until the shallots are dark brown and caramelised. Set aside to cool.Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth.Prick the bases of the chilled tart cases all over with a fork, then spoon in the shallot mixture. Pour the goats' cheese mixture over the shallots.Slide the tins onto the hot baking sheet and cook for 20 minutes, or until the pastry is crisp and the filling is just set and golden-brown. Sprinkle with the remaining chopped parsley and serve warm or cold. Preheat the oven to 200C/180C Fan/Gas 6. Put a large baking tray in the oven to heat up. Preheat the oven to 200C/180C Fan/Gas 6. Put a large baking tray in the oven to heat up. To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, place in a mixing bowl and rub the butter into the flour using your fingertips. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed. To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, place in a mixing bowl and rub the butter into the flour using your fingertips. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed. Lightly flour a work surface and roll out the dough thinly (about 3mm/⅛in thick). Sprinkle the chopped walnuts over the pastry. Cover with cling film and roll over the cling film to press the nuts into the pastry. Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling. Lightly flour a work surface and roll out the dough thinly (about 3mm/⅛in thick). Sprinkle the chopped walnuts over the pastry. Cover with cling film and roll over the cling film to press the nuts into the pastry. Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling. Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and sugar and cook for 15 minutes, stirring every now and then, until the shallots are dark brown and caramelised. Set aside to cool. Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and sugar and cook for 15 minutes, stirring every now and then, until the shallots are dark brown and caramelised. Set aside to cool. Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth. Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth. Prick the bases of the chilled tart cases all over with a fork, then spoon in the shallot mixture. Pour the goats' cheese mixture over the shallots. Prick the bases of the chilled tart cases all over with a fork, then spoon in the shallot mixture. Pour the goats' cheese mixture over the shallots. Slide the tins onto the hot baking sheet and cook for 20 minutes, or until the pastry is crisp and the filling is just set and golden-brown. Sprinkle with the remaining chopped parsley and serve warm or cold. Slide the tins onto the hot baking sheet and cook for 20 minutes, or until the pastry is crisp and the filling is just set and golden-brown. Sprinkle with the remaining chopped parsley and serve warm or cold. Recipe tips Tip 1: Once cooked, these will keep for up to 2 days in the fridge. Tip 2: The cooked tarts can be frozen. Defrost thoroughly at room temperature before serving – the texture of the goat’s cheese topping may suffer if defrosted quickly. | {
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"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goats_cheese_and_shallot_60881_16x9.jpg These tarts make a beautiful vegetarian starter when served aside some simple salad leaves. They are also perfect for a picnic. Equipment and preparation: For this recipe you will need two four-hole Yorkshire pudding tins. 175g/6oz plain flour, plus extra for dusting100g/3½oz cold butter, cubed 1 free-range egg, beaten30g/1oz walnuts, roughly choppedsalt and freshly ground black pepper 175g/6oz plain flour, plus extra for dusting 100g/3½oz cold butter, cubed 1 free-range egg, beaten 30g/1oz walnuts, roughly chopped salt and freshly ground black pepper 1 tbsp oil500g/1lb 2oz banana shallots, thinly sliced2 tbsp balsamic vinegar1 tbsp light muscovado sugar 300g/10½oz soft goats' cheese2 free-range eggs, beaten2 tbsp chopped fresh parsley 1 tbsp oil 500g/1lb 2oz banana shallots, thinly sliced 2 tbsp balsamic vinegar 1 tbsp light muscovado sugar 300g/10½oz soft goats' cheese 2 free-range eggs, beaten 2 tbsp chopped fresh parsley Method Preheat the oven to 200C/180C Fan/Gas 6. Put a large baking tray in the oven to heat up.To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, place in a mixing bowl and rub the butter into the flour using your fingertips. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed. Lightly flour a work surface and roll out the dough thinly (about 3mm/⅛in thick). Sprinkle the chopped walnuts over the pastry. Cover with cling film and roll over the cling film to press the nuts into the pastry. Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling.Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and sugar and cook for 15 minutes, stirring every now and then, until the shallots are dark brown and caramelised. Set aside to cool.Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth.Prick the bases of the chilled tart cases all over with a fork, then spoon in the shallot mixture. Pour the goats' cheese mixture over the shallots.Slide the tins onto the hot baking sheet and cook for 20 minutes, or until the pastry is crisp and the filling is just set and golden-brown. Sprinkle with the remaining chopped parsley and serve warm or cold. Preheat the oven to 200C/180C Fan/Gas 6. Put a large baking tray in the oven to heat up. Preheat the oven to 200C/180C Fan/Gas 6. Put a large baking tray in the oven to heat up. To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, place in a mixing bowl and rub the butter into the flour using your fingertips. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed. To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, place in a mixing bowl and rub the butter into the flour using your fingertips. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed. Lightly flour a work surface and roll out the dough thinly (about 3mm/⅛in thick). Sprinkle the chopped walnuts over the pastry. Cover with cling film and roll over the cling film to press the nuts into the pastry. Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling. Lightly flour a work surface and roll out the dough thinly (about 3mm/⅛in thick). Sprinkle the chopped walnuts over the pastry. Cover with cling film and roll over the cling film to press the nuts into the pastry. Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling. Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and sugar and cook for 15 minutes, stirring every now and then, until the shallots are dark brown and caramelised. Set aside to cool. Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and sugar and cook for 15 minutes, stirring every now and then, until the shallots are dark brown and caramelised. Set aside to cool. Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth. Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth. Prick the bases of the chilled tart cases all over with a fork, then spoon in the shallot mixture. Pour the goats' cheese mixture over the shallots. Prick the bases of the chilled tart cases all over with a fork, then spoon in the shallot mixture. Pour the goats' cheese mixture over the shallots. Slide the tins onto the hot baking sheet and cook for 20 minutes, or until the pastry is crisp and the filling is just set and golden-brown. Sprinkle with the remaining chopped parsley and serve warm or cold. Slide the tins onto the hot baking sheet and cook for 20 minutes, or until the pastry is crisp and the filling is just set and golden-brown. Sprinkle with the remaining chopped parsley and serve warm or cold. Recipe tips Tip 1: Once cooked, these will keep for up to 2 days in the fridge. Tip 2: The cooked tarts can be frozen. Defrost thoroughly at room temperature before serving – the texture of the goat’s cheese topping may suffer if defrosted quickly."
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} | af015cd02499300b6be9c7acaeb98e00597980d3ad215ccc9e63498f5f44ccb2 | Double chocolate cherry brownies recipe
An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_and_white_chocolate_89301_16x9.jpg James Martin's easy brownies combine chocolate and decadent cherries for a rich, fruity flavour – just bake and go! 350g/12oz dark chocolate (minimum 55% cocoa solids)250g/9oz unsalted butter, plus extra for greasing3 large free-range eggs250g/9oz dark soft brown sugar110g/4oz plain flour1 tsp baking powder150g/5½oz fresh cherries, cut in half, stones removed 150g/5½oz white chocolate, roughly chopped1-2 tbsp cocoa powder, for dusting 350g/12oz dark chocolate (minimum 55% cocoa solids) 250g/9oz unsalted butter, plus extra for greasing 3 large free-range eggs 250g/9oz dark soft brown sugar 110g/4oz plain flour 1 tsp baking powder 150g/5½oz fresh cherries, cut in half, stones removed 150g/5½oz white chocolate, roughly chopped 1-2 tbsp cocoa powder, for dusting Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper. Heat the plain chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes).Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy.Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour, baking powder and half the cherries until just combined.Spoon the brownie mixture into the prepared tin, then scatter over the white chocolate and the remaining cherries.Bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin, on a wire rack.To serve, dust the brownies with cocoa powder, then cut into squares and remove from the tin. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper. Heat the plain chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes). Heat the plain chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes). Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy. Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy. Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour, baking powder and half the cherries until just combined. Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour, baking powder and half the cherries until just combined. Spoon the brownie mixture into the prepared tin, then scatter over the white chocolate and the remaining cherries. Spoon the brownie mixture into the prepared tin, then scatter over the white chocolate and the remaining cherries. Bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin, on a wire rack. Bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin, on a wire rack. To serve, dust the brownies with cocoa powder, then cut into squares and remove from the tin. To serve, dust the brownies with cocoa powder, then cut into squares and remove from the tin. Recipe tips If fresh cherries are unavailable, you can use frozen cherries instead. Defrost them first, drain and mix in as directed. They are likely to be wetter than fresh cherries, so you may need to cook your brownies for a little longer. | {
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"title": "Double chocolate cherry brownies recipe",
"content": "An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_and_white_chocolate_89301_16x9.jpg James Martin's easy brownies combine chocolate and decadent cherries for a rich, fruity flavour – just bake and go! 350g/12oz dark chocolate (minimum 55% cocoa solids)250g/9oz unsalted butter, plus extra for greasing3 large free-range eggs250g/9oz dark soft brown sugar110g/4oz plain flour1 tsp baking powder150g/5½oz fresh cherries, cut in half, stones removed 150g/5½oz white chocolate, roughly chopped1-2 tbsp cocoa powder, for dusting 350g/12oz dark chocolate (minimum 55% cocoa solids) 250g/9oz unsalted butter, plus extra for greasing 3 large free-range eggs 250g/9oz dark soft brown sugar 110g/4oz plain flour 1 tsp baking powder 150g/5½oz fresh cherries, cut in half, stones removed 150g/5½oz white chocolate, roughly chopped 1-2 tbsp cocoa powder, for dusting Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper. Heat the plain chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes).Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy.Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour, baking powder and half the cherries until just combined.Spoon the brownie mixture into the prepared tin, then scatter over the white chocolate and the remaining cherries.Bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin, on a wire rack.To serve, dust the brownies with cocoa powder, then cut into squares and remove from the tin. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 30x23cm/12x9in baking tin with butter then line the base and sides with baking paper. Heat the plain chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes). Heat the plain chocolate and butter in a saucepan over a low heat until just melted and well combined, stirring occasionally. Remove from the heat and set aside to cool slightly (at least 5 minutes). Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy. Meanwhile, whisk the eggs with the sugar in a large bowl until thick, pale and creamy. Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour, baking powder and half the cherries until just combined. Whisk the cooled chocolate mixture into the egg mixture, then gently fold in the flour, baking powder and half the cherries until just combined. Spoon the brownie mixture into the prepared tin, then scatter over the white chocolate and the remaining cherries. Spoon the brownie mixture into the prepared tin, then scatter over the white chocolate and the remaining cherries. Bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin, on a wire rack. Bake the brownies in the oven for 25-30 minutes, or until the surface is cracked and a skewer inserted into the centre of the brownies comes out with just a little mixture sticking to it. Remove from the oven and set aside to cool completely in the tin, on a wire rack. To serve, dust the brownies with cocoa powder, then cut into squares and remove from the tin. To serve, dust the brownies with cocoa powder, then cut into squares and remove from the tin. Recipe tips If fresh cherries are unavailable, you can use frozen cherries instead. Defrost them first, drain and mix in as directed. They are likely to be wetter than fresh cherries, so you may need to cook your brownies for a little longer."
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} | 54f4a3a58f6e0a5ed3b513cf90c9f98bc0964123a2b58b35a4fbf007bca486cb | Cherry, almond and nutmeg tarts 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_almond_and_nutmeg_81144_16x9.jpg This recipe is my more grown-up interpretation of a pop tart. The tarts are sweet, easy to make and have a hint of spice. icing sugar, for dusting (approx. 20g/¾oz)500g/1lb 2oz shortcrust pastry150g/5½oz cherry jam½ tsp ground nutmeg1 free-range egg, lightly beaten icing sugar, for dusting (approx. 20g/¾oz) 500g/1lb 2oz shortcrust pastry 150g/5½oz cherry jam ½ tsp ground nutmeg 1 free-range egg, lightly beaten 100g/3½oz icing sugar, sifted¼ tsp almond extract20g/¾oz toasted flaked almonds 100g/3½oz icing sugar, sifted ¼ tsp almond extract 20g/¾oz toasted flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Dust a work surface with icing sugar and roll out the pastry to a 30x35cm/12x14in rectangle. Place the pastry on one of the prepared baking trays and cut right down the middle lengthways, giving you two long equal rectangles. Now make three cuts widthways to give you eight equal rectangles. Place in the fridge.Put the jam in a bowl, add the nutmeg and mix. Add 1 teaspoon of jam to one side of each pastry piece, avoiding the edges. Brush the edges with the beaten egg and fold over the other half of the pastry. Press down the edges with a blunt knife to seal. This is crucial unless you enjoy flowing molten lava jam!Do the same with the remaining seven pastries and place on the other prepared baking tray. Brush the tops with the egg and place in the fridge for 20 minutes. Bake the pastries on the middle shelf of the oven for 20–25 minutes. Place on a wire rack to cool.For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix to a smooth paste. Cover the tops of the cooled pastries with the icing and sprinkle with the almonds. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Dust a work surface with icing sugar and roll out the pastry to a 30x35cm/12x14in rectangle. Place the pastry on one of the prepared baking trays and cut right down the middle lengthways, giving you two long equal rectangles. Now make three cuts widthways to give you eight equal rectangles. Place in the fridge. Dust a work surface with icing sugar and roll out the pastry to a 30x35cm/12x14in rectangle. Place the pastry on one of the prepared baking trays and cut right down the middle lengthways, giving you two long equal rectangles. Now make three cuts widthways to give you eight equal rectangles. Place in the fridge. Put the jam in a bowl, add the nutmeg and mix. Add 1 teaspoon of jam to one side of each pastry piece, avoiding the edges. Brush the edges with the beaten egg and fold over the other half of the pastry. Press down the edges with a blunt knife to seal. This is crucial unless you enjoy flowing molten lava jam! Put the jam in a bowl, add the nutmeg and mix. Add 1 teaspoon of jam to one side of each pastry piece, avoiding the edges. Brush the edges with the beaten egg and fold over the other half of the pastry. Press down the edges with a blunt knife to seal. This is crucial unless you enjoy flowing molten lava jam! Do the same with the remaining seven pastries and place on the other prepared baking tray. Brush the tops with the egg and place in the fridge for 20 minutes. Do the same with the remaining seven pastries and place on the other prepared baking tray. Brush the tops with the egg and place in the fridge for 20 minutes. Bake the pastries on the middle shelf of the oven for 20–25 minutes. Place on a wire rack to cool. Bake the pastries on the middle shelf of the oven for 20–25 minutes. Place on a wire rack to cool. For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix to a smooth paste. Cover the tops of the cooled pastries with the icing and sprinkle with the almonds. For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix to a smooth paste. Cover the tops of the cooled pastries with the icing and sprinkle with the almonds. Recipe tips If you want to eat these warm, I don’t recommend using the toaster, but you can quickly zap them in the microwave. | {
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"title": "Cherry, almond and nutmeg tarts 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_almond_and_nutmeg_81144_16x9.jpg This recipe is my more grown-up interpretation of a pop tart. The tarts are sweet, easy to make and have a hint of spice. icing sugar, for dusting (approx. 20g/¾oz)500g/1lb 2oz shortcrust pastry150g/5½oz cherry jam½ tsp ground nutmeg1 free-range egg, lightly beaten icing sugar, for dusting (approx. 20g/¾oz) 500g/1lb 2oz shortcrust pastry 150g/5½oz cherry jam ½ tsp ground nutmeg 1 free-range egg, lightly beaten 100g/3½oz icing sugar, sifted¼ tsp almond extract20g/¾oz toasted flaked almonds 100g/3½oz icing sugar, sifted ¼ tsp almond extract 20g/¾oz toasted flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Dust a work surface with icing sugar and roll out the pastry to a 30x35cm/12x14in rectangle. Place the pastry on one of the prepared baking trays and cut right down the middle lengthways, giving you two long equal rectangles. Now make three cuts widthways to give you eight equal rectangles. Place in the fridge.Put the jam in a bowl, add the nutmeg and mix. Add 1 teaspoon of jam to one side of each pastry piece, avoiding the edges. Brush the edges with the beaten egg and fold over the other half of the pastry. Press down the edges with a blunt knife to seal. This is crucial unless you enjoy flowing molten lava jam!Do the same with the remaining seven pastries and place on the other prepared baking tray. Brush the tops with the egg and place in the fridge for 20 minutes. Bake the pastries on the middle shelf of the oven for 20–25 minutes. Place on a wire rack to cool.For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix to a smooth paste. Cover the tops of the cooled pastries with the icing and sprinkle with the almonds. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Dust a work surface with icing sugar and roll out the pastry to a 30x35cm/12x14in rectangle. Place the pastry on one of the prepared baking trays and cut right down the middle lengthways, giving you two long equal rectangles. Now make three cuts widthways to give you eight equal rectangles. Place in the fridge. Dust a work surface with icing sugar and roll out the pastry to a 30x35cm/12x14in rectangle. Place the pastry on one of the prepared baking trays and cut right down the middle lengthways, giving you two long equal rectangles. Now make three cuts widthways to give you eight equal rectangles. Place in the fridge. Put the jam in a bowl, add the nutmeg and mix. Add 1 teaspoon of jam to one side of each pastry piece, avoiding the edges. Brush the edges with the beaten egg and fold over the other half of the pastry. Press down the edges with a blunt knife to seal. This is crucial unless you enjoy flowing molten lava jam! Put the jam in a bowl, add the nutmeg and mix. Add 1 teaspoon of jam to one side of each pastry piece, avoiding the edges. Brush the edges with the beaten egg and fold over the other half of the pastry. Press down the edges with a blunt knife to seal. This is crucial unless you enjoy flowing molten lava jam! Do the same with the remaining seven pastries and place on the other prepared baking tray. Brush the tops with the egg and place in the fridge for 20 minutes. Do the same with the remaining seven pastries and place on the other prepared baking tray. Brush the tops with the egg and place in the fridge for 20 minutes. Bake the pastries on the middle shelf of the oven for 20–25 minutes. Place on a wire rack to cool. Bake the pastries on the middle shelf of the oven for 20–25 minutes. Place on a wire rack to cool. For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix to a smooth paste. Cover the tops of the cooled pastries with the icing and sprinkle with the almonds. For the almond icing, put the icing sugar, 1½ tablespoons of water and the almond extract in a bowl and mix to a smooth paste. Cover the tops of the cooled pastries with the icing and sprinkle with the almonds. Recipe tips If you want to eat these warm, I don’t recommend using the toaster, but you can quickly zap them in the microwave."
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} | 913143193660497dd3650f8969f75692127008de3f6180cbcdf872d527a34b56 | Sweet and sour prawns recipe
An average of 3.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_prawns_48387_16x9.jpg Whip up your own sweet and sour prawns at home. Packed with sweet veg, pineapple, cashews and crispy prawns – they're perfect with noodles! 100g/3½oz cornflour 2 egg whites 1 tsp ground black pepper ½ tsp salt oil, for frying 300g/10½oz raw king prawns 100g/3½oz cornflour 2 egg whites 1 tsp ground black pepper ½ tsp salt oil, for frying 300g/10½oz raw king prawns oil, for frying 50g/1¾oz cashews 3 garlic cloves, sliced 1 red onion, cut into 3cm/1¼in chunks 2 red peppers, cut into 3cm/1¼in chunks 1 x 220g/8oz tin pineapple, cut into chunks 4 tbsp ketchup 3 tbsp vinegar oil, for frying 50g/1¾oz cashews 3 garlic cloves, sliced 1 red onion, cut into 3cm/1¼in chunks 2 red peppers, cut into 3cm/1¼in chunks 1 x 220g/8oz tin pineapple, cut into chunks 4 tbsp ketchup 3 tbsp vinegar fresh coriander, chopped 3 spring onions, cut into long strips noodles of your choice, cooked according to packet instructions fresh coriander, chopped 3 spring onions, cut into long strips noodles of your choice, cooked according to packet instructions Method Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles. Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles. | {
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"url": "https://www.bbc.co.uk/food/recipes/sweet_and_sour_prawns_48387",
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"title": "Sweet and sour prawns recipe",
"content": "An average of 3.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_prawns_48387_16x9.jpg Whip up your own sweet and sour prawns at home. Packed with sweet veg, pineapple, cashews and crispy prawns – they're perfect with noodles! 100g/3½oz cornflour 2 egg whites 1 tsp ground black pepper ½ tsp salt oil, for frying 300g/10½oz raw king prawns 100g/3½oz cornflour 2 egg whites 1 tsp ground black pepper ½ tsp salt oil, for frying 300g/10½oz raw king prawns oil, for frying 50g/1¾oz cashews 3 garlic cloves, sliced 1 red onion, cut into 3cm/1¼in chunks 2 red peppers, cut into 3cm/1¼in chunks 1 x 220g/8oz tin pineapple, cut into chunks 4 tbsp ketchup 3 tbsp vinegar oil, for frying 50g/1¾oz cashews 3 garlic cloves, sliced 1 red onion, cut into 3cm/1¼in chunks 2 red peppers, cut into 3cm/1¼in chunks 1 x 220g/8oz tin pineapple, cut into chunks 4 tbsp ketchup 3 tbsp vinegar fresh coriander, chopped 3 spring onions, cut into long strips noodles of your choice, cooked according to packet instructions fresh coriander, chopped 3 spring onions, cut into long strips noodles of your choice, cooked according to packet instructions Method Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles. Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Put the cornflour in a bowl with the egg whites, pepper, salt and 2 tablespoons cold water. Mix to a smooth batter. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3–4 minutes until crisp and golden on both sides. You will need to do this in a few batches. Drain on kitchen paper. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. To make the sauce, wipe out the pan and pour in a drizzle of oil. Add the cashews and toast until golden. Add the garlic and cook until crisp and brown. Add the onion and pepper chunks and fry until just cooked but still crunchy – this should only take 3–4 minutes. Now add the pineapple, ketchup and vinegar and mix through. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles. Toss in the prawns and stir through, then finish by mixing in the coriander and spring onions. Serve with noodles."
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"$oid": "68bad026eb3bdbfd0cc007c0"
} | cba09c4e3324831ee3fcd7241c073bf9f269482dfb0f1add47625d05e8b56b9a | Baked plums with mascarpone recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledfruitwithmasc_72274_16x9.jpg This dessert is so simple to pull together and tastes wonderful. A great dish to serve up for an evening with friends. 6 ripe plums2 meringue nests250g tub mascarpone cheese4 tbsp caster sugar 6 ripe plums 2 meringue nests 250g tub mascarpone cheese 4 tbsp caster sugar Method Preheat the oven 200C/180C Fan/Gas 6.Halve and stone the plums and put them, hollow side up, in a heatproof dish.Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit.Place dollops of mascarpone cheese on top of the meringues and fruit.Sprinkle with the sugar and place the dish in the oven.Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust.Serve warm. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Halve and stone the plums and put them, hollow side up, in a heatproof dish. Halve and stone the plums and put them, hollow side up, in a heatproof dish. Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit. Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit. Place dollops of mascarpone cheese on top of the meringues and fruit. Place dollops of mascarpone cheese on top of the meringues and fruit. Sprinkle with the sugar and place the dish in the oven. Sprinkle with the sugar and place the dish in the oven. Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust. Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust. Serve warm. Serve warm. Recipe tips Peaches and apricots also work well in this dish. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/grilledfruitwithmasc_72274",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked plums with mascarpone 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/grilledfruitwithmasc_72274_16x9.jpg This dessert is so simple to pull together and tastes wonderful. A great dish to serve up for an evening with friends. 6 ripe plums2 meringue nests250g tub mascarpone cheese4 tbsp caster sugar 6 ripe plums 2 meringue nests 250g tub mascarpone cheese 4 tbsp caster sugar Method Preheat the oven 200C/180C Fan/Gas 6.Halve and stone the plums and put them, hollow side up, in a heatproof dish.Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit.Place dollops of mascarpone cheese on top of the meringues and fruit.Sprinkle with the sugar and place the dish in the oven.Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust.Serve warm. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Halve and stone the plums and put them, hollow side up, in a heatproof dish. Halve and stone the plums and put them, hollow side up, in a heatproof dish. Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit. Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit. Place dollops of mascarpone cheese on top of the meringues and fruit. Place dollops of mascarpone cheese on top of the meringues and fruit. Sprinkle with the sugar and place the dish in the oven. Sprinkle with the sugar and place the dish in the oven. Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust. Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust. Serve warm. Serve warm. Recipe tips Peaches and apricots also work well in this dish."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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