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} | a18bacc18ed6cadde3837a7e402c91b01a54a1623d1dda8fa968c8574faaeb12 | Non-alcoholic frozen margarita recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/non-alcoholic_frozen_81750_16x9.jpg This refreshing, cooling non-alcoholic margarita is perfect for summer. It's inspired by a classic frozen margarita, only with none of the alcohol. 1 tbsp golden caster sugar1 tsp coriander seeds100ml/3½fl oz boiling water1 tsp cider vinegar¼ tsp vanilla extract75ml/2½fl oz lime juice 200ml/7fl oz coconut waterice cubes2 lime slices, to garnish 1 tbsp golden caster sugar 1 tsp coriander seeds 100ml/3½fl oz boiling water 1 tsp cider vinegar ¼ tsp vanilla extract 75ml/2½fl oz lime juice 200ml/7fl oz coconut water ice cubes 2 lime slices, to garnish Method Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla.Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up.Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla. Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla. Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up. Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up. Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Recipe tips If you want to get ahead you can freeze the mixture in advance. If you do, it's best to use ice cube trays so it’s easier to work with. | {
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"title": "Non-alcoholic frozen margarita recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/non-alcoholic_frozen_81750_16x9.jpg This refreshing, cooling non-alcoholic margarita is perfect for summer. It's inspired by a classic frozen margarita, only with none of the alcohol. 1 tbsp golden caster sugar1 tsp coriander seeds100ml/3½fl oz boiling water1 tsp cider vinegar¼ tsp vanilla extract75ml/2½fl oz lime juice 200ml/7fl oz coconut waterice cubes2 lime slices, to garnish 1 tbsp golden caster sugar 1 tsp coriander seeds 100ml/3½fl oz boiling water 1 tsp cider vinegar ¼ tsp vanilla extract 75ml/2½fl oz lime juice 200ml/7fl oz coconut water ice cubes 2 lime slices, to garnish Method Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla.Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up.Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla. Put the sugar and coriander seeds in a heatproof jug or bowl. Pour over the boiling water and leave to steep for 15 minutes, or until the mixture is room temperature. Stir in the cider vinegar and vanilla. Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up. Strain the mixture, add the lime juice and pour into a freezer box or ice cube tray. Freeze for 2–3 hours, or until starting to firm up. Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Scoop the frozen mixture into a blender suitable for crushing ice. Add the coconut water and a handful of ice cubes. Blitz until smooth and slushy. Tip into two tumblers or margarita glasses. Garnish with a slice of lime. Recipe tips If you want to get ahead you can freeze the mixture in advance. If you do, it's best to use ice cube trays so it’s easier to work with."
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} | 0e95865210beb564c4eb2e6572a0893289e0886f3ccd0b1cb6c6131424bdbe7e | Nadiya's banana ice cream ‘cheesecake’ recipe
An average of 3.0 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_ice_cream_02729_16x9.jpg Nadiya's brilliant no-bake ‘cheesecake’ is actually vegan. It uses frozen banana ice cream instead of cream cheese for the filling, with an oaty hazelnut base and tart blueberry topping. 160g/5¾oz porridge oats 160g/5¾oz roasted whole hazelnuts 60ml/2fl oz coconut oil, plus extra for greasing185g/6½oz golden syrup pinch salt 160g/5¾oz porridge oats 160g/5¾oz roasted whole hazelnuts 60ml/2fl oz coconut oil, plus extra for greasing 185g/6½oz golden syrup pinch salt 7 frozen bananas, about 580g/1lb 4½oz, chopped into pieces2 tbsp golden syrup ½ tsp ground cinnamon 1 tbsp cocoa powder 7 frozen bananas, about 580g/1lb 4½oz, chopped into pieces 2 tbsp golden syrup ½ tsp ground cinnamon 1 tbsp cocoa powder 250g/9oz fresh or frozen blueberries ½ lemon, zest and juice 100g/3½oz caster sugar 250g/9oz fresh or frozen blueberries ½ lemon, zest and juice 100g/3½oz caster sugar Method Grease and line the base and sides of a 20cm/8in round loose-bottom tin, 7.5cm/3in deep. To make the base, toast the oats and hazelnuts in a large frying pan on a medium heat for about 5 minutes until they just start to turn golden-brown, stirring all the time. Pop them straight into a food processor and blend to a fine crumb. Add the coconut oil, golden syrup and salt and blend again until it all clumps together. Pour the mixture into the prepared tin and, using the back of a spoon, press into the base and 2.5cm/1in up the side. Put the base in the fridge while you make the filling. To make the filling, put the frozen bananas into a food processor with the golden syrup, cinnamon and cocoa. Leave for 5 minutes to allow the bananas to defrost just very slightly so that they process more easily, then blend until you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepared base and pop into the freezer until you are ready to eat. When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat until the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving. Take the cheesecake out of the freezer, slide it out of the cake tin and place on a serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying. Grease and line the base and sides of a 20cm/8in round loose-bottom tin, 7.5cm/3in deep. Grease and line the base and sides of a 20cm/8in round loose-bottom tin, 7.5cm/3in deep. To make the base, toast the oats and hazelnuts in a large frying pan on a medium heat for about 5 minutes until they just start to turn golden-brown, stirring all the time. Pop them straight into a food processor and blend to a fine crumb. Add the coconut oil, golden syrup and salt and blend again until it all clumps together. To make the base, toast the oats and hazelnuts in a large frying pan on a medium heat for about 5 minutes until they just start to turn golden-brown, stirring all the time. Pop them straight into a food processor and blend to a fine crumb. Add the coconut oil, golden syrup and salt and blend again until it all clumps together. Pour the mixture into the prepared tin and, using the back of a spoon, press into the base and 2.5cm/1in up the side. Put the base in the fridge while you make the filling. Pour the mixture into the prepared tin and, using the back of a spoon, press into the base and 2.5cm/1in up the side. Put the base in the fridge while you make the filling. To make the filling, put the frozen bananas into a food processor with the golden syrup, cinnamon and cocoa. Leave for 5 minutes to allow the bananas to defrost just very slightly so that they process more easily, then blend until you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepared base and pop into the freezer until you are ready to eat. To make the filling, put the frozen bananas into a food processor with the golden syrup, cinnamon and cocoa. Leave for 5 minutes to allow the bananas to defrost just very slightly so that they process more easily, then blend until you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepared base and pop into the freezer until you are ready to eat. When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat until the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving. When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat until the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving. Take the cheesecake out of the freezer, slide it out of the cake tin and place on a serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying. Take the cheesecake out of the freezer, slide it out of the cake tin and place on a serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying. | {
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"title": "Nadiya's banana ice cream ‘cheesecake’ recipe",
"content": "An average of 3.0 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_ice_cream_02729_16x9.jpg Nadiya's brilliant no-bake ‘cheesecake’ is actually vegan. It uses frozen banana ice cream instead of cream cheese for the filling, with an oaty hazelnut base and tart blueberry topping. 160g/5¾oz porridge oats 160g/5¾oz roasted whole hazelnuts 60ml/2fl oz coconut oil, plus extra for greasing185g/6½oz golden syrup pinch salt 160g/5¾oz porridge oats 160g/5¾oz roasted whole hazelnuts 60ml/2fl oz coconut oil, plus extra for greasing 185g/6½oz golden syrup pinch salt 7 frozen bananas, about 580g/1lb 4½oz, chopped into pieces2 tbsp golden syrup ½ tsp ground cinnamon 1 tbsp cocoa powder 7 frozen bananas, about 580g/1lb 4½oz, chopped into pieces 2 tbsp golden syrup ½ tsp ground cinnamon 1 tbsp cocoa powder 250g/9oz fresh or frozen blueberries ½ lemon, zest and juice 100g/3½oz caster sugar 250g/9oz fresh or frozen blueberries ½ lemon, zest and juice 100g/3½oz caster sugar Method Grease and line the base and sides of a 20cm/8in round loose-bottom tin, 7.5cm/3in deep. To make the base, toast the oats and hazelnuts in a large frying pan on a medium heat for about 5 minutes until they just start to turn golden-brown, stirring all the time. Pop them straight into a food processor and blend to a fine crumb. Add the coconut oil, golden syrup and salt and blend again until it all clumps together. Pour the mixture into the prepared tin and, using the back of a spoon, press into the base and 2.5cm/1in up the side. Put the base in the fridge while you make the filling. To make the filling, put the frozen bananas into a food processor with the golden syrup, cinnamon and cocoa. Leave for 5 minutes to allow the bananas to defrost just very slightly so that they process more easily, then blend until you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepared base and pop into the freezer until you are ready to eat. When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat until the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving. Take the cheesecake out of the freezer, slide it out of the cake tin and place on a serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying. Grease and line the base and sides of a 20cm/8in round loose-bottom tin, 7.5cm/3in deep. Grease and line the base and sides of a 20cm/8in round loose-bottom tin, 7.5cm/3in deep. To make the base, toast the oats and hazelnuts in a large frying pan on a medium heat for about 5 minutes until they just start to turn golden-brown, stirring all the time. Pop them straight into a food processor and blend to a fine crumb. Add the coconut oil, golden syrup and salt and blend again until it all clumps together. To make the base, toast the oats and hazelnuts in a large frying pan on a medium heat for about 5 minutes until they just start to turn golden-brown, stirring all the time. Pop them straight into a food processor and blend to a fine crumb. Add the coconut oil, golden syrup and salt and blend again until it all clumps together. Pour the mixture into the prepared tin and, using the back of a spoon, press into the base and 2.5cm/1in up the side. Put the base in the fridge while you make the filling. Pour the mixture into the prepared tin and, using the back of a spoon, press into the base and 2.5cm/1in up the side. Put the base in the fridge while you make the filling. To make the filling, put the frozen bananas into a food processor with the golden syrup, cinnamon and cocoa. Leave for 5 minutes to allow the bananas to defrost just very slightly so that they process more easily, then blend until you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepared base and pop into the freezer until you are ready to eat. To make the filling, put the frozen bananas into a food processor with the golden syrup, cinnamon and cocoa. Leave for 5 minutes to allow the bananas to defrost just very slightly so that they process more easily, then blend until you have what looks like a soft-scoop ice cream. Quickly spoon the mixture on top of the prepared base and pop into the freezer until you are ready to eat. When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat until the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving. When you are ready to eat, make the compote by adding the blueberries, lemon zest and juice and sugar to a pan and stirring over a medium heat until the blueberries have just softened. This should only take a few minutes. You can make the compote well in advance and, if you do, keep it chilled in the fridge until serving. Take the cheesecake out of the freezer, slide it out of the cake tin and place on a serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying. Take the cheesecake out of the freezer, slide it out of the cake tin and place on a serving dish. Add the warm compote on top and leave for just a few minutes before slicing and enjoying."
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} | ec12cc726ddff1a10e563671fe41b7deb7a5ae13645d6a2fdec4f7082adca9fc | BBQ sauce recipe
An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bbqsauce_4973_16x9.jpg Go one better than ketchup with James Martin's homemade bbq sauce recipe - slather it on sausages and burgers. It's ridiculously easy to make. 1 small onion, chopped3 cloves garlic, crushedolive oil1 red chilli, finely chopped1 tsp fennel seeds, crushed55g/2oz dark brown sugar50ml/1¾fl oz dark soy sauce300ml/10fl oz tomato ketchupsalt and pepper 1 small onion, chopped 3 cloves garlic, crushed olive oil 1 red chilli, finely chopped 1 tsp fennel seeds, crushed 55g/2oz dark brown sugar 50ml/1¾fl oz dark soy sauce 300ml/10fl oz tomato ketchup salt and pepper Method Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Add the soy sauce and ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Add the soy sauce and ketchup and season with salt and pepper. Add the soy sauce and ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages. | {
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"title": "BBQ sauce recipe",
"content": "An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bbqsauce_4973_16x9.jpg Go one better than ketchup with James Martin's homemade bbq sauce recipe - slather it on sausages and burgers. It's ridiculously easy to make. 1 small onion, chopped3 cloves garlic, crushedolive oil1 red chilli, finely chopped1 tsp fennel seeds, crushed55g/2oz dark brown sugar50ml/1¾fl oz dark soy sauce300ml/10fl oz tomato ketchupsalt and pepper 1 small onion, chopped 3 cloves garlic, crushed olive oil 1 red chilli, finely chopped 1 tsp fennel seeds, crushed 55g/2oz dark brown sugar 50ml/1¾fl oz dark soy sauce 300ml/10fl oz tomato ketchup salt and pepper Method Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Add the soy sauce and ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Fry the onion and garlic in olive oil with the chilli, fennel seeds and sugar. Add the soy sauce and ketchup and season with salt and pepper. Add the soy sauce and ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages. Bring to the boil and simmer for a few minutes to combine the flavours. Use as a dip or to coat spare ribs, chicken or sausages."
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} | 8b6dac71ae23949c203cb600d6ddb161d1914e17cbfc2e161ea5baff2375c6a4 | Salsa roja recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salsa_roja_17693_16x9.jpg I never buy salsa roja from the shops as it's super simple and quick to make at home and it tastes so much better! Try to find ripe, good quality tomatoes – it'll really pay off. This dip is perfect for nachos or quesadillas, and is even great as a burger topping. For this recipe you will need a blender. 5 ripe beef tomatoes 3 garlic cloves pinch salt3 jalapeno chilli peppers, finely chopped ½ onion, finely chopped 2 tbsp olive oil 2 limes, juice onlylarge handful coriander, chopped 5 ripe beef tomatoes 3 garlic cloves pinch salt 3 jalapeno chilli peppers, finely chopped ½ onion, finely chopped 2 tbsp olive oil 2 limes, juice only large handful coriander, chopped Method Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion.Cook over a medium heat for 10–15 minutes. Pour into a bowl and set aside to cool to room temperature. When ready to serve, finish with fresh lime juice and chopped coriander. Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion. Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion. Cook over a medium heat for 10–15 minutes. Cook over a medium heat for 10–15 minutes. Pour into a bowl and set aside to cool to room temperature. Pour into a bowl and set aside to cool to room temperature. When ready to serve, finish with fresh lime juice and chopped coriander. When ready to serve, finish with fresh lime juice and chopped coriander. Recipe tips Leftovers can be stored in the fridge in an airtight container, for up to five days. | {
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"title": "Salsa roja 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/salsa_roja_17693_16x9.jpg I never buy salsa roja from the shops as it's super simple and quick to make at home and it tastes so much better! Try to find ripe, good quality tomatoes – it'll really pay off. This dip is perfect for nachos or quesadillas, and is even great as a burger topping. For this recipe you will need a blender. 5 ripe beef tomatoes 3 garlic cloves pinch salt3 jalapeno chilli peppers, finely chopped ½ onion, finely chopped 2 tbsp olive oil 2 limes, juice onlylarge handful coriander, chopped 5 ripe beef tomatoes 3 garlic cloves pinch salt 3 jalapeno chilli peppers, finely chopped ½ onion, finely chopped 2 tbsp olive oil 2 limes, juice only large handful coriander, chopped Method Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion.Cook over a medium heat for 10–15 minutes. Pour into a bowl and set aside to cool to room temperature. When ready to serve, finish with fresh lime juice and chopped coriander. Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion. Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion. Cook over a medium heat for 10–15 minutes. Cook over a medium heat for 10–15 minutes. Pour into a bowl and set aside to cool to room temperature. Pour into a bowl and set aside to cool to room temperature. When ready to serve, finish with fresh lime juice and chopped coriander. When ready to serve, finish with fresh lime juice and chopped coriander. Recipe tips Leftovers can be stored in the fridge in an airtight container, for up to five days."
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} | c88af85dc86752d17972c4d07ceef9f8a090fff7fbd5db18651430dc726aee68 | Sweetcorn salsa recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_salsa_36304_16x9.jpg Corn on the cob is charred on the grill before slicing off the kernels, bringing a delicious smoky element to this sweetcorn salsa. Perfect for serving with tortilla chips or spooning over tacos. 3 sweetcorn on the cob, outer leaves removed½ small onion, finely chopped1 fresh jalapeño chilli, finely diced30g/1oz fresh coriander, roughly chopped½ lime, juice onlysalt 3 sweetcorn on the cob, outer leaves removed ½ small onion, finely chopped 1 fresh jalapeño chilli, finely diced 30g/1oz fresh coriander, roughly chopped ½ lime, juice only salt Method Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt. Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt. | {
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"title": "Sweetcorn salsa recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_salsa_36304_16x9.jpg Corn on the cob is charred on the grill before slicing off the kernels, bringing a delicious smoky element to this sweetcorn salsa. Perfect for serving with tortilla chips or spooning over tacos. 3 sweetcorn on the cob, outer leaves removed½ small onion, finely chopped1 fresh jalapeño chilli, finely diced30g/1oz fresh coriander, roughly chopped½ lime, juice onlysalt 3 sweetcorn on the cob, outer leaves removed ½ small onion, finely chopped 1 fresh jalapeño chilli, finely diced 30g/1oz fresh coriander, roughly chopped ½ lime, juice only salt Method Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt. Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt. Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt."
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} | c93c3ee16d1dcd12d668cb81ec55630be4a45f3444410c211d7027ad56ef7f27 | Barbecued pineapple salsa recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecued_pineapple_22096_16x9.jpg While your barbecue is heating up this summer, simply add some slices of pineapple and red pepper to char – it will make the best smoky pineapple salsa. This salsa is super versatile and would be perfect over nachos, used to jazz up hot dogs or served with barbecue pork. 1 ripe pineapple, peeled and trimmed1 red pepper½ red onion, finely chopped1 jalapeno chilli pepper, finely choppedlarge handful mint, chopped2 limes, juice and zest onlypinch salt 1 ripe pineapple, peeled and trimmed 1 red pepper ½ red onion, finely chopped 1 jalapeno chilli pepper, finely chopped large handful mint, chopped 2 limes, juice and zest only pinch salt Method Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.)Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Chop the charred pineapple and add to the serving bowl. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.) Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.) Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Chop the charred pineapple and add to the serving bowl. Chop the charred pineapple and add to the serving bowl. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Recipe tips If there are leftovers you can keep them covered in the fridge for up to 3 days. | {
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"title": "Barbecued pineapple salsa 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/barbecued_pineapple_22096_16x9.jpg While your barbecue is heating up this summer, simply add some slices of pineapple and red pepper to char – it will make the best smoky pineapple salsa. This salsa is super versatile and would be perfect over nachos, used to jazz up hot dogs or served with barbecue pork. 1 ripe pineapple, peeled and trimmed1 red pepper½ red onion, finely chopped1 jalapeno chilli pepper, finely choppedlarge handful mint, chopped2 limes, juice and zest onlypinch salt 1 ripe pineapple, peeled and trimmed 1 red pepper ½ red onion, finely chopped 1 jalapeno chilli pepper, finely chopped large handful mint, chopped 2 limes, juice and zest only pinch salt Method Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.)Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Chop the charred pineapple and add to the serving bowl. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.) Slice half the pineapple into large pieces and place over the barbecue coals along with the whole red pepper. Allow to char all over, then remove and set aside to cool. (If you're not using a barbecue, you can put both underneath a grill set to a high temperature.) Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Chop the remaining pineapple into small pieces. Place in a serving bowl and mix with the red onion, jalapeno and mint. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Peel the blackened skin from the red pepper using the blade of a knife. Remove the core and seeds. Chop the flesh and add to the other ingredients. Chop the charred pineapple and add to the serving bowl. Chop the charred pineapple and add to the serving bowl. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Mix all the ingredients together. Add the lime juice, zest and a pinch of salt. Serve immediately or keep in the fridge until you're ready to eat. Recipe tips If there are leftovers you can keep them covered in the fridge for up to 3 days."
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} | 90aceeaeb20e6812de7b4700adca6fd911734de3362fba640d20182086ac663d | Satay sauce recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/satay_sauce_53064_16x9.jpg This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring rolls, barbecued meat skewers or prawn crackers. Based on 4 portions, each serving provides 220 kcal, 7g protein, 14.5g carbohydrates (of which 8g sugars), 14.5g fat (of which 4.5g saturates), 2g fibre and 0.9g salt. 2 round shallots, roughly chopped1 large garlic clove, roughly chopped3cm/1¼in piece fresh root ginger, peeled and roughly chopped100ml/3½fl oz light coconut milk1 tsp tamarind paste4 tsp soft dark brown sugar 4 tsp dark soy sauce100g/3½oz smooth peanut butter3–4 tsp lime juice 2 round shallots, roughly chopped 1 large garlic clove, roughly chopped 3cm/1¼in piece fresh root ginger, peeled and roughly chopped 100ml/3½fl oz light coconut milk 1 tsp tamarind paste 4 tsp soft dark brown sugar 4 tsp dark soy sauce 100g/3½oz smooth peanut butter 3–4 tsp lime juice Method Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste.Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice.When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste. Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste. Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Recipe tips Leftover coconut milk freezes beautifully. Either defrost before cooking or simply melt frozen blocks straight into your pan, sauce or curry. Freeze for up to 6 months. | {
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"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/satay_sauce_53064_16x9.jpg This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring rolls, barbecued meat skewers or prawn crackers. Based on 4 portions, each serving provides 220 kcal, 7g protein, 14.5g carbohydrates (of which 8g sugars), 14.5g fat (of which 4.5g saturates), 2g fibre and 0.9g salt. 2 round shallots, roughly chopped1 large garlic clove, roughly chopped3cm/1¼in piece fresh root ginger, peeled and roughly chopped100ml/3½fl oz light coconut milk1 tsp tamarind paste4 tsp soft dark brown sugar 4 tsp dark soy sauce100g/3½oz smooth peanut butter3–4 tsp lime juice 2 round shallots, roughly chopped 1 large garlic clove, roughly chopped 3cm/1¼in piece fresh root ginger, peeled and roughly chopped 100ml/3½fl oz light coconut milk 1 tsp tamarind paste 4 tsp soft dark brown sugar 4 tsp dark soy sauce 100g/3½oz smooth peanut butter 3–4 tsp lime juice Method Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste.Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice.When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste. Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste. Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice. When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce. Recipe tips Leftover coconut milk freezes beautifully. Either defrost before cooking or simply melt frozen blocks straight into your pan, sauce or curry. Freeze for up to 6 months."
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} | 4e0223a5768be17222f42a9cde43a3dacada5375d9192c75b56cdb7aff07c50e | Anchovy elixir recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anchovy_elixir_52744_16x9.jpg This extraordinary elixir is for me the very apogee of anchovydom; for the anchovy lover, there can be no purer celebration of its qualities. It’s a dip to be eaten with crudités, drink in hand, before you sit down to dinner, but this is equally a sauce – for steak, roast beef, lamb, whatever you feel like pouring it on or eating it with, and I could pour it over almost anything. 100g/3½oz salt-packed anchovies (not the ones in oil)3 fat garlic cloves, peeled2½ tbsp lemon juice175ml/6fl oz extra virgin olive oil125ml/4fl oz cold water 100g/3½oz salt-packed anchovies (not the ones in oil) 3 fat garlic cloves, peeled 2½ tbsp lemon juice 175ml/6fl oz extra virgin olive oil 125ml/4fl oz cold water a few heads of red chicory, leaves separated radishes or other raw vegetables of your choice1 rump steak, 2.5cm/1in thickfinely chopped fresh chives a few heads of red chicory, leaves separated radishes or other raw vegetables of your choice 1 rump steak, 2.5cm/1in thick finely chopped fresh chives Method It might be wisest to follow the preparation instructions on your packet of anchovies, but what I do is soak them in a dish of cold water for 5 minutes, then throw the water out, fill up again, and leave to soak for a further 5 minutes. Then rinse each anchovy under the cold tap, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living.If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce.If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed, a third of the water, and carry on in this vein until both are used up.Decant into individual dipping bowls and arrange your chicory leaves or raw vegetables around it.Alternatively, fry your steak in a cast-iron frying pan over a high heat for 3 minutes on each side. Rest in kitchen foil for 5 minutes. Slice the steak thinly against the grain, transfer to a plate, dribble the elixir over it and scatter a few finely chopped chives on top. Dollop more sauce on your plate as you eat. It might be wisest to follow the preparation instructions on your packet of anchovies, but what I do is soak them in a dish of cold water for 5 minutes, then throw the water out, fill up again, and leave to soak for a further 5 minutes. Then rinse each anchovy under the cold tap, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living. It might be wisest to follow the preparation instructions on your packet of anchovies, but what I do is soak them in a dish of cold water for 5 minutes, then throw the water out, fill up again, and leave to soak for a further 5 minutes. Then rinse each anchovy under the cold tap, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living. If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce. If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce. If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed, a third of the water, and carry on in this vein until both are used up. If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed, a third of the water, and carry on in this vein until both are used up. Decant into individual dipping bowls and arrange your chicory leaves or raw vegetables around it. Decant into individual dipping bowls and arrange your chicory leaves or raw vegetables around it. Alternatively, fry your steak in a cast-iron frying pan over a high heat for 3 minutes on each side. Rest in kitchen foil for 5 minutes. Slice the steak thinly against the grain, transfer to a plate, dribble the elixir over it and scatter a few finely chopped chives on top. Dollop more sauce on your plate as you eat. Alternatively, fry your steak in a cast-iron frying pan over a high heat for 3 minutes on each side. Rest in kitchen foil for 5 minutes. Slice the steak thinly against the grain, transfer to a plate, dribble the elixir over it and scatter a few finely chopped chives on top. Dollop more sauce on your plate as you eat. | {
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"title": "Anchovy elixir recipe",
"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anchovy_elixir_52744_16x9.jpg This extraordinary elixir is for me the very apogee of anchovydom; for the anchovy lover, there can be no purer celebration of its qualities. It’s a dip to be eaten with crudités, drink in hand, before you sit down to dinner, but this is equally a sauce – for steak, roast beef, lamb, whatever you feel like pouring it on or eating it with, and I could pour it over almost anything. 100g/3½oz salt-packed anchovies (not the ones in oil)3 fat garlic cloves, peeled2½ tbsp lemon juice175ml/6fl oz extra virgin olive oil125ml/4fl oz cold water 100g/3½oz salt-packed anchovies (not the ones in oil) 3 fat garlic cloves, peeled 2½ tbsp lemon juice 175ml/6fl oz extra virgin olive oil 125ml/4fl oz cold water a few heads of red chicory, leaves separated radishes or other raw vegetables of your choice1 rump steak, 2.5cm/1in thickfinely chopped fresh chives a few heads of red chicory, leaves separated radishes or other raw vegetables of your choice 1 rump steak, 2.5cm/1in thick finely chopped fresh chives Method It might be wisest to follow the preparation instructions on your packet of anchovies, but what I do is soak them in a dish of cold water for 5 minutes, then throw the water out, fill up again, and leave to soak for a further 5 minutes. Then rinse each anchovy under the cold tap, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living.If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce.If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed, a third of the water, and carry on in this vein until both are used up.Decant into individual dipping bowls and arrange your chicory leaves or raw vegetables around it.Alternatively, fry your steak in a cast-iron frying pan over a high heat for 3 minutes on each side. Rest in kitchen foil for 5 minutes. Slice the steak thinly against the grain, transfer to a plate, dribble the elixir over it and scatter a few finely chopped chives on top. Dollop more sauce on your plate as you eat. It might be wisest to follow the preparation instructions on your packet of anchovies, but what I do is soak them in a dish of cold water for 5 minutes, then throw the water out, fill up again, and leave to soak for a further 5 minutes. Then rinse each anchovy under the cold tap, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living. It might be wisest to follow the preparation instructions on your packet of anchovies, but what I do is soak them in a dish of cold water for 5 minutes, then throw the water out, fill up again, and leave to soak for a further 5 minutes. Then rinse each anchovy under the cold tap, tearing away and discarding the tails. If you want to remove the bones, too, be my guest; you will thereby gain huge respect for those who fillet anchovies for a living. If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce. If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce. If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed, a third of the water, and carry on in this vein until both are used up. If using a stick blender, put the anchovies into a bowl with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third of the oil, and when that’s absorbed, a third of the water, and carry on in this vein until both are used up. Decant into individual dipping bowls and arrange your chicory leaves or raw vegetables around it. Decant into individual dipping bowls and arrange your chicory leaves or raw vegetables around it. Alternatively, fry your steak in a cast-iron frying pan over a high heat for 3 minutes on each side. Rest in kitchen foil for 5 minutes. Slice the steak thinly against the grain, transfer to a plate, dribble the elixir over it and scatter a few finely chopped chives on top. Dollop more sauce on your plate as you eat. Alternatively, fry your steak in a cast-iron frying pan over a high heat for 3 minutes on each side. Rest in kitchen foil for 5 minutes. Slice the steak thinly against the grain, transfer to a plate, dribble the elixir over it and scatter a few finely chopped chives on top. Dollop more sauce on your plate as you eat."
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} | 233e98c021620f9c3b5ad9c9127f0ba959c0a09816c2c7fccb93fc0ec0081ddb | Green tomato salsa recipe
An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/green_tomato_salsa_53906_16x9.jpg Unripe, green tomatoes can be used up in this fresh, zesty salsa – perfect for scooping up with tortilla chips, or adding to toasties and tacos. (The video demos an overripe smoky homemade ketchup – so if your homegrown tomatoes never ripen or overripen, you can still have a harvest.) 1 tbsp olive oil 600g/1lb 5oz unripe green tomatoes, halved or quartered 1 small red onion, roughly chopped 2 large garlic cloves1 green jalapeño chilli, halved50g/1¾oz fresh coriander2 limes, juice only sea salt 1 tbsp olive oil 600g/1lb 5oz unripe green tomatoes, halved or quartered 1 small red onion, roughly chopped 2 large garlic cloves 1 green jalapeño chilli, halved 50g/1¾oz fresh coriander 2 limes, juice only sea salt Method Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool.Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool. Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool. Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Recipe tips Spread this salsa on toast, use as a dip for tortilla chips, add to tacos and toasties, or drizzle over roasted summer veg. This salsa also works well with tomatillos if you have them. | {
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"title": "Green tomato salsa recipe",
"content": "An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/green_tomato_salsa_53906_16x9.jpg Unripe, green tomatoes can be used up in this fresh, zesty salsa – perfect for scooping up with tortilla chips, or adding to toasties and tacos. (The video demos an overripe smoky homemade ketchup – so if your homegrown tomatoes never ripen or overripen, you can still have a harvest.) 1 tbsp olive oil 600g/1lb 5oz unripe green tomatoes, halved or quartered 1 small red onion, roughly chopped 2 large garlic cloves1 green jalapeño chilli, halved50g/1¾oz fresh coriander2 limes, juice only sea salt 1 tbsp olive oil 600g/1lb 5oz unripe green tomatoes, halved or quartered 1 small red onion, roughly chopped 2 large garlic cloves 1 green jalapeño chilli, halved 50g/1¾oz fresh coriander 2 limes, juice only sea salt Method Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool.Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool. Heat the oil in a large frying pan on a medium heat. Add the tomatoes with a little sea salt. Cover with a lid and cook for 15–20 minutes until softened slightly. Move the tomatoes to a plate and leave to cool. Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Tip the onion, garlic, jalapeño, coriander and lime juice into a blender. Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Recipe tips Spread this salsa on toast, use as a dip for tortilla chips, add to tacos and toasties, or drizzle over roasted summer veg. This salsa also works well with tomatillos if you have them."
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} | f7f51ae639dcb6456425fbf50268b0f2a4360a0f6a4825199a43e65899143bdc | Mango salsa recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_salsa_83183_16x9.jpg This mango salsa is so simple to make and so very tasty! It comes together in under 10 minutes and goes well with any fish or chicken dish as well as being great for barbecues. The perfect summer salsa. 1 ripe mango, chopped10 cherry tomatoes, halved½ red onion, finely chopped1 avocado, choppedlarge handful coriander, chopped2 limes, juice and zest onlypinch salt1 tbsp olive oil 1 jalapeno chilli pepper, finely chopped 1 ripe mango, chopped 10 cherry tomatoes, halved ½ red onion, finely chopped 1 avocado, chopped large handful coriander, chopped 2 limes, juice and zest only pinch salt 1 tbsp olive oil 1 jalapeno chilli pepper, finely chopped Method Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days. Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days. Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days. | {
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"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_salsa_83183_16x9.jpg This mango salsa is so simple to make and so very tasty! It comes together in under 10 minutes and goes well with any fish or chicken dish as well as being great for barbecues. The perfect summer salsa. 1 ripe mango, chopped10 cherry tomatoes, halved½ red onion, finely chopped1 avocado, choppedlarge handful coriander, chopped2 limes, juice and zest onlypinch salt1 tbsp olive oil 1 jalapeno chilli pepper, finely chopped 1 ripe mango, chopped 10 cherry tomatoes, halved ½ red onion, finely chopped 1 avocado, chopped large handful coriander, chopped 2 limes, juice and zest only pinch salt 1 tbsp olive oil 1 jalapeno chilli pepper, finely chopped Method Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days. Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days. Mix together all the ingredients and serve. If there are leftovers you can keep them covered in the fridge for up to 3 days."
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} | 2ea427ff5eddef3d03758b687f97027b8c42a81f285b5b5779a99cbc001ccfd2 | Chocolate beetroot cakes recipe
An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatebeetrootcak_71739_16x9.jpg Adding beetroot to a chocolate cake recipe makes it wonderfully fudgy and moist. (Possibly a tiny bit healthy, too!) 75g/2½oz cocoa powder or powdered drinking chocolate180g/6½oz plain flour2 tsp baking powder250g/8½oz caster sugar250g/8½oz cooked beetroot3 large eggs200ml/7fl oz corn oil 1 tsp vanilla extracticing sugar for dusting 75g/2½oz cocoa powder or powdered drinking chocolate 180g/6½oz plain flour 2 tsp baking powder 250g/8½oz caster sugar 250g/8½oz cooked beetroot 3 large eggs 200ml/7fl oz corn oil 1 tsp vanilla extract icing sugar for dusting Method Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.Bake for 30 minutes or until the top is firm when pressed with a finger.Cool on a wire rack and dust with icing sugar to serve. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases. Bake for 30 minutes or until the top is firm when pressed with a finger. Bake for 30 minutes or until the top is firm when pressed with a finger. Cool on a wire rack and dust with icing sugar to serve. Cool on a wire rack and dust with icing sugar to serve. | {
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"title": "Chocolate beetroot cakes recipe",
"content": "An average of 4.4 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatebeetrootcak_71739_16x9.jpg Adding beetroot to a chocolate cake recipe makes it wonderfully fudgy and moist. (Possibly a tiny bit healthy, too!) 75g/2½oz cocoa powder or powdered drinking chocolate180g/6½oz plain flour2 tsp baking powder250g/8½oz caster sugar250g/8½oz cooked beetroot3 large eggs200ml/7fl oz corn oil 1 tsp vanilla extracticing sugar for dusting 75g/2½oz cocoa powder or powdered drinking chocolate 180g/6½oz plain flour 2 tsp baking powder 250g/8½oz caster sugar 250g/8½oz cooked beetroot 3 large eggs 200ml/7fl oz corn oil 1 tsp vanilla extract icing sugar for dusting Method Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.Bake for 30 minutes or until the top is firm when pressed with a finger.Cool on a wire rack and dust with icing sugar to serve. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases. Bake for 30 minutes or until the top is firm when pressed with a finger. Bake for 30 minutes or until the top is firm when pressed with a finger. Cool on a wire rack and dust with icing sugar to serve. Cool on a wire rack and dust with icing sugar to serve."
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} | 1fb8fa8623813517a89692e52b113f90881930dc22d11ef0a3605ad6d2e0d2d9 | Low-fat chocolate sponge cake recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_chocolate_sponge_79500_16x9.jpg This chocolate cake contains no butter or oil so is naturally lower in fat than a classic chocolate sponge. The addition of grated apple makes the sponge moist and its natural sweetness means you can afford to use less caster sugar. olive oil cooking spray, for greasing4 large free-range egg whitespinch salt2 large free-range eggs1 tsp vanilla extract75g/2½oz golden caster sugar2 Braeburn apples, peeled, cored and grated100g/3½oz self-raising flour, sifted40g/1½oz cocoa powder, sifted olive oil cooking spray, for greasing 4 large free-range egg whites pinch salt 2 large free-range eggs 1 tsp vanilla extract 75g/2½oz golden caster sugar 2 Braeburn apples, peeled, cored and grated 100g/3½oz self-raising flour, sifted 40g/1½oz cocoa powder, sifted 150g/5½oz raspberries75g/2½oz icing sugar, sifted, plus extra for dusting 150g/5½oz raspberries 75g/2½oz icing sugar, sifted, plus extra for dusting Method Preheat the oven to 170C/330F/Gas 3.Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved.Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold this into the remaining egg white mixture.Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece.Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries. Preheat the oven to 170C/330F/Gas 3. Preheat the oven to 170C/330F/Gas 3. Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside. Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved. Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold this into the remaining egg white mixture. Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold this into the remaining egg white mixture. Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool. Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece. Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries. Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries. | {
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"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_chocolate_sponge_79500_16x9.jpg This chocolate cake contains no butter or oil so is naturally lower in fat than a classic chocolate sponge. The addition of grated apple makes the sponge moist and its natural sweetness means you can afford to use less caster sugar. olive oil cooking spray, for greasing4 large free-range egg whitespinch salt2 large free-range eggs1 tsp vanilla extract75g/2½oz golden caster sugar2 Braeburn apples, peeled, cored and grated100g/3½oz self-raising flour, sifted40g/1½oz cocoa powder, sifted olive oil cooking spray, for greasing 4 large free-range egg whites pinch salt 2 large free-range eggs 1 tsp vanilla extract 75g/2½oz golden caster sugar 2 Braeburn apples, peeled, cored and grated 100g/3½oz self-raising flour, sifted 40g/1½oz cocoa powder, sifted 150g/5½oz raspberries75g/2½oz icing sugar, sifted, plus extra for dusting 150g/5½oz raspberries 75g/2½oz icing sugar, sifted, plus extra for dusting Method Preheat the oven to 170C/330F/Gas 3.Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved.Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold this into the remaining egg white mixture.Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece.Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries. Preheat the oven to 170C/330F/Gas 3. Preheat the oven to 170C/330F/Gas 3. Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside. Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved. Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold this into the remaining egg white mixture. Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold this into the remaining egg white mixture. Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool. Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece. Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece. Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries. Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries."
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} | dd2ee99e288db5cead44dcd83d776c5d91877811de77c0d92e873e11c0e7dada | Why are food allergies on the rise?
https://ichef.bbci.co.uk/images/ic/480xn/p09drqhh.jpg NHS figures reveal the number of people admitted to hospital as a result of allergies has more than doubled since 2013. There are estimated to be over 2 million people living with a diagnosed food allergy in the UK, according to the Food Standards Agency. The rise in allergies over recent decades has been particularly noticeable in the West – England saw a 72 percent rise in the number of hospital admissions caused by anaphylaxis (an acute allergic reaction) among children between 2013 and 2019, from 1,015 to 1,746. A food allergy is when the body’s immune system mistakenly treats proteins found in food as a threat, and anaphylaxis can be life threatening. But it’s important to distinguish between allergies and intolerances, which are caused by difficulty digesting certain foods. The increase in numbers is not simply because we’re more aware of allergies or getting better at diagnosing them, says Dr Alexandra Santos, Consultant in Paediatric Allergy. There are a number of high-profile theories about what’s behind this rise, ranging from lack of sunlight to dietary changes affecting our gut bacteria. While there’s no clear single reason for the increase, the cause is “most likely related to environmental factors and our lifestyle”, says Santos. Young children avoiding allergens https://ichef.bbci.co.uk/images/ic/480xn/p09cbrcw.jpg Avoiding well-known allergens early in life may increase the risk of developing an allergy, according to King’s College London’s LEAP (Learning Early About Peanut Allergy) study. It found “early childhood exposure to peanut decreases the risk of developing a peanut allergy”, and identified an 81 percent reduction in peanut allergy among five-year-old children who regularly ate peanut from the year they were born in comparison to those who did not. The theory behind this finding is called ‘dual allergen exposure’. It identifies that even if children avoid eating allergens, they will still be exposed to them through dust, contact with furniture and possibly creams, and this can trigger an immune response. Where the “development of allergy antibodies takes place through the skin”, particularly through inflamed skin in babies with eczema, before a food has been eaten or drunk, the immune system over-reacts to the food, explains Santos, who was involved in the LEAP study. It is suggested this is why infants with eczema are more likely to develop an allergy. There is thought to be a “window of opportunity in the early years” to establish tolerance to potential allergens, as “the gut’s immune system is prepared to tolerate… foreign substances, such as food”, says Santos. The NHS website offers advice on introducing foods that can trigger allergic reactions to babies and toddlers. Is improved hygiene to blame? The ‘hygiene hypothesis’ suggests early childhood exposure to bacteria protects against the development of allergies. It proposes that in modern society there is a reduced opportunity for cross-infection in households, as a result of reduced household size, improvements in household amenities, and higher standards of personal hygiene. Many scientists criticise this hypothesis, however, and experts agree good hygiene is important for guarding against disease. A more recent version of the theory, the ‘old friends’ hypothesis, proposes the issue is not the cleanliness of your home, but whether your gut is encountering different types of microorganisms. Graham Rook, who developed the theory, suggests because we have a long evolutionary association with particular microorganisms, they are recognised by the immune system as harmless. But our gut microbiota are slowly changing due to our modern lifestyle, so we have fewer of the ‘old friend’ microbes that helped our immune system respond to foreign substances. There is evidence that taking antibiotics in childhood may increase your risk of food allergy, as they kill friendly gut bacteria as well as bad bacteria. “The microbiome in the gut will likely influence our ability to tolerate food or develop food allergy”, says Santos, particularly in early life. A diverse diet from weaning onwards “has shown to be protective from development of food allergies”, as it helps develop beneficial gut bacteria, Santos adds. Read more about eating for a healthy gut on BBC Food. What’s the role of vitamin D? https://ichef.bbci.co.uk/images/ic/480xn/p09cc9cl.jpg Some research suggests a relationship between sun exposure when young and allergy risk. An Australian and USA study examined the prevalence of anaphylaxis hospital admissions as well as epinephrine autoinjector prescriptions, most often used for the treatment of anaphylaxis, across the two countries. They observed lower rates in regions with more sunlight. A further study found Australian babies born in the autumn and winter had higher rates of food allergy compared to those born in the spring and summer. The researchers proposed the correlations could be due to levels of vitamin D, a nutrient that is produced when skin is exposed to sunlight. However, a German study found those with higher vitamin D rates at birth were more likely to develop a food allergy by three-years-old. “It may be a Goldilocks scenario”, Kari Nadeau writes in her book The End of Food Allergy, “both too little vitamin D and too much vitamin D are problematic”. Santos says, “we need more robust evidence” to assess the importance of vitamin D in allergy prevention. In the UK, we don’t get enough vitamin D between October and early March, so The Department of Health recommends many of us take a Vitamin D supplement during these months, or year-round for those who don’t go outside often. It also advises breast-fed babies are given a vitamin D supplement from birth (infant formula is already fortified with vitamins) and all children from one to four years are given a daily supplement containing 10 micrograms of vitamin D. Read more about Vitamin D on BBC Food. New foods in our diet https://ichef.bbci.co.uk/images/ic/480xn/p09ccg1l.jpg It isn’t only the rate of allergies that has increased, there has also been a gradual increase in the range foods people are allergic to. Santos suggests this could be due to an increased exposure to new foods, either because they’re being imported or through travel. “This happened a number years ago with kiwi”, she says, “it was not a fruit that was consumed in Europe, but then we started to see kiwi allergy” in the 1980s, after its introduction. In theory, “we can be allergic to anything”, says Santos. However “eight groups of food constitute about 90 percent of food allergies”, she adds. The most common food allergies are cow’s milk, eggs, wheat, soya, peanuts, tree nuts, seeds and fish and shellfish. The effect of allergies Responses to allergies range from mild to severe anaphylaxis, which requires urgent medical attention. There is currently no cure for food allergies, and managing the condition relies on avoiding the food and having an emergency treatment plan in the event of exposure. There are a number of tests for allergies, outlined on the NHS website. But allergies remain a worry and part of daily life for an increasing number of people. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p09drqhh.jpg NHS figures reveal the number of people admitted to hospital as a result of allergies has more than doubled since 2013. There are estimated to be over 2 million people living with a diagnosed food allergy in the UK, according to the Food Standards Agency. The rise in allergies over recent decades has been particularly noticeable in the West – England saw a 72 percent rise in the number of hospital admissions caused by anaphylaxis (an acute allergic reaction) among children between 2013 and 2019, from 1,015 to 1,746. A food allergy is when the body’s immune system mistakenly treats proteins found in food as a threat, and anaphylaxis can be life threatening. But it’s important to distinguish between allergies and intolerances, which are caused by difficulty digesting certain foods. The increase in numbers is not simply because we’re more aware of allergies or getting better at diagnosing them, says Dr Alexandra Santos, Consultant in Paediatric Allergy. There are a number of high-profile theories about what’s behind this rise, ranging from lack of sunlight to dietary changes affecting our gut bacteria. While there’s no clear single reason for the increase, the cause is “most likely related to environmental factors and our lifestyle”, says Santos. Young children avoiding allergens https://ichef.bbci.co.uk/images/ic/480xn/p09cbrcw.jpg Avoiding well-known allergens early in life may increase the risk of developing an allergy, according to King’s College London’s LEAP (Learning Early About Peanut Allergy) study. It found “early childhood exposure to peanut decreases the risk of developing a peanut allergy”, and identified an 81 percent reduction in peanut allergy among five-year-old children who regularly ate peanut from the year they were born in comparison to those who did not. The theory behind this finding is called ‘dual allergen exposure’. It identifies that even if children avoid eating allergens, they will still be exposed to them through dust, contact with furniture and possibly creams, and this can trigger an immune response. Where the “development of allergy antibodies takes place through the skin”, particularly through inflamed skin in babies with eczema, before a food has been eaten or drunk, the immune system over-reacts to the food, explains Santos, who was involved in the LEAP study. It is suggested this is why infants with eczema are more likely to develop an allergy. There is thought to be a “window of opportunity in the early years” to establish tolerance to potential allergens, as “the gut’s immune system is prepared to tolerate… foreign substances, such as food”, says Santos. The NHS website offers advice on introducing foods that can trigger allergic reactions to babies and toddlers. Is improved hygiene to blame? The ‘hygiene hypothesis’ suggests early childhood exposure to bacteria protects against the development of allergies. It proposes that in modern society there is a reduced opportunity for cross-infection in households, as a result of reduced household size, improvements in household amenities, and higher standards of personal hygiene. Many scientists criticise this hypothesis, however, and experts agree good hygiene is important for guarding against disease. A more recent version of the theory, the ‘old friends’ hypothesis, proposes the issue is not the cleanliness of your home, but whether your gut is encountering different types of microorganisms. Graham Rook, who developed the theory, suggests because we have a long evolutionary association with particular microorganisms, they are recognised by the immune system as harmless. But our gut microbiota are slowly changing due to our modern lifestyle, so we have fewer of the ‘old friend’ microbes that helped our immune system respond to foreign substances. There is evidence that taking antibiotics in childhood may increase your risk of food allergy, as they kill friendly gut bacteria as well as bad bacteria. “The microbiome in the gut will likely influence our ability to tolerate food or develop food allergy”, says Santos, particularly in early life. A diverse diet from weaning onwards “has shown to be protective from development of food allergies”, as it helps develop beneficial gut bacteria, Santos adds. Read more about eating for a healthy gut on BBC Food. What’s the role of vitamin D? https://ichef.bbci.co.uk/images/ic/480xn/p09cc9cl.jpg Some research suggests a relationship between sun exposure when young and allergy risk. An Australian and USA study examined the prevalence of anaphylaxis hospital admissions as well as epinephrine autoinjector prescriptions, most often used for the treatment of anaphylaxis, across the two countries. They observed lower rates in regions with more sunlight. A further study found Australian babies born in the autumn and winter had higher rates of food allergy compared to those born in the spring and summer. The researchers proposed the correlations could be due to levels of vitamin D, a nutrient that is produced when skin is exposed to sunlight. However, a German study found those with higher vitamin D rates at birth were more likely to develop a food allergy by three-years-old. “It may be a Goldilocks scenario”, Kari Nadeau writes in her book The End of Food Allergy, “both too little vitamin D and too much vitamin D are problematic”. Santos says, “we need more robust evidence” to assess the importance of vitamin D in allergy prevention. In the UK, we don’t get enough vitamin D between October and early March, so The Department of Health recommends many of us take a Vitamin D supplement during these months, or year-round for those who don’t go outside often. It also advises breast-fed babies are given a vitamin D supplement from birth (infant formula is already fortified with vitamins) and all children from one to four years are given a daily supplement containing 10 micrograms of vitamin D. Read more about Vitamin D on BBC Food. New foods in our diet https://ichef.bbci.co.uk/images/ic/480xn/p09ccg1l.jpg It isn’t only the rate of allergies that has increased, there has also been a gradual increase in the range foods people are allergic to. Santos suggests this could be due to an increased exposure to new foods, either because they’re being imported or through travel. “This happened a number years ago with kiwi”, she says, “it was not a fruit that was consumed in Europe, but then we started to see kiwi allergy” in the 1980s, after its introduction. In theory, “we can be allergic to anything”, says Santos. However “eight groups of food constitute about 90 percent of food allergies”, she adds. The most common food allergies are cow’s milk, eggs, wheat, soya, peanuts, tree nuts, seeds and fish and shellfish. The effect of allergies Responses to allergies range from mild to severe anaphylaxis, which requires urgent medical attention. There is currently no cure for food allergies, and managing the condition relies on avoiding the food and having an emergency treatment plan in the event of exposure. There are a number of tests for allergies, outlined on the NHS website. But allergies remain a worry and part of daily life for an increasing number of people."
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} | f559f20e3c5278ef79163569fbd41cc1f3e5fb54e8df53078b48061c4a3c3add | Vegan chocolate orange truffle bites recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_orange_20436_16x9.jpg These sweet and melt-in-the mouth vegan truffles have a devilishly moreish quality. Top with goji berries for a perfect homemade gift. Each piece provides 90 kcal, 0.8g protein, 5g carbohydrate (of which 4.5g sugars), 7g fat (of which 6g saturates), 0.7g fibre and 0.2g salt. 200g/7oz coconut oil, plus extra for greasing100g/3½oz cocoa powder6 tbsp maple syrup2 tsp vanilla extract1 tsp orange extractpinch salt60g/2¼oz goji berries (available from health-food stores)½ organic orange, zest only, julienned 200g/7oz coconut oil, plus extra for greasing 100g/3½oz cocoa powder 6 tbsp maple syrup 2 tsp vanilla extract 1 tsp orange extract pinch salt 60g/2¼oz goji berries (available from health-food stores) ½ organic orange, zest only, julienned Method Grease a small rectangular glass dish (approximately 17cm/7in x 11cm/4in) with a little coconut oil. Line with baking parchment.Heat the coconut oil in a saucepan over a low heat until melted. Whisk in the cocoa powder until smooth and well combined.Stir in the maple syrup, vanilla extract, orange extract and salt until well combined, then stir in almost all of the goji berries, reserving a small handful for decoration.Pour the fudge mixture into the prepared tin, then sprinkle over the remaining goji berries and the orange zest, pressing them gently onto the surface.Chill in the fridge for 1 hour, or until set. Slice with a sharp knife and serve. Grease a small rectangular glass dish (approximately 17cm/7in x 11cm/4in) with a little coconut oil. Line with baking parchment. Grease a small rectangular glass dish (approximately 17cm/7in x 11cm/4in) with a little coconut oil. Line with baking parchment. Heat the coconut oil in a saucepan over a low heat until melted. Whisk in the cocoa powder until smooth and well combined. Heat the coconut oil in a saucepan over a low heat until melted. Whisk in the cocoa powder until smooth and well combined. Stir in the maple syrup, vanilla extract, orange extract and salt until well combined, then stir in almost all of the goji berries, reserving a small handful for decoration. Stir in the maple syrup, vanilla extract, orange extract and salt until well combined, then stir in almost all of the goji berries, reserving a small handful for decoration. Pour the fudge mixture into the prepared tin, then sprinkle over the remaining goji berries and the orange zest, pressing them gently onto the surface. Pour the fudge mixture into the prepared tin, then sprinkle over the remaining goji berries and the orange zest, pressing them gently onto the surface. Chill in the fridge for 1 hour, or until set. Chill in the fridge for 1 hour, or until set. Slice with a sharp knife and serve. Slice with a sharp knife and serve. Recipe tips Tip 1: Use organic oranges as these are unwaxed. To remove the wax from non-organic oranges, pour a kettleful of just-boiled water over the fruit. When the fruit is cool enough to handle, scrub the skin with a small brush, then rinse under cold water and pat dry. Tip 2: The coconut oil may start to solidify before you get it into the tin. It doesn't matter, just spread it in and smooth using a palette knife. Tip 3: For clean lines plunge the knife into boiling water before cutting. | {
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"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_orange_20436_16x9.jpg These sweet and melt-in-the mouth vegan truffles have a devilishly moreish quality. Top with goji berries for a perfect homemade gift. Each piece provides 90 kcal, 0.8g protein, 5g carbohydrate (of which 4.5g sugars), 7g fat (of which 6g saturates), 0.7g fibre and 0.2g salt. 200g/7oz coconut oil, plus extra for greasing100g/3½oz cocoa powder6 tbsp maple syrup2 tsp vanilla extract1 tsp orange extractpinch salt60g/2¼oz goji berries (available from health-food stores)½ organic orange, zest only, julienned 200g/7oz coconut oil, plus extra for greasing 100g/3½oz cocoa powder 6 tbsp maple syrup 2 tsp vanilla extract 1 tsp orange extract pinch salt 60g/2¼oz goji berries (available from health-food stores) ½ organic orange, zest only, julienned Method Grease a small rectangular glass dish (approximately 17cm/7in x 11cm/4in) with a little coconut oil. Line with baking parchment.Heat the coconut oil in a saucepan over a low heat until melted. Whisk in the cocoa powder until smooth and well combined.Stir in the maple syrup, vanilla extract, orange extract and salt until well combined, then stir in almost all of the goji berries, reserving a small handful for decoration.Pour the fudge mixture into the prepared tin, then sprinkle over the remaining goji berries and the orange zest, pressing them gently onto the surface.Chill in the fridge for 1 hour, or until set. Slice with a sharp knife and serve. Grease a small rectangular glass dish (approximately 17cm/7in x 11cm/4in) with a little coconut oil. Line with baking parchment. Grease a small rectangular glass dish (approximately 17cm/7in x 11cm/4in) with a little coconut oil. Line with baking parchment. Heat the coconut oil in a saucepan over a low heat until melted. Whisk in the cocoa powder until smooth and well combined. Heat the coconut oil in a saucepan over a low heat until melted. Whisk in the cocoa powder until smooth and well combined. Stir in the maple syrup, vanilla extract, orange extract and salt until well combined, then stir in almost all of the goji berries, reserving a small handful for decoration. Stir in the maple syrup, vanilla extract, orange extract and salt until well combined, then stir in almost all of the goji berries, reserving a small handful for decoration. Pour the fudge mixture into the prepared tin, then sprinkle over the remaining goji berries and the orange zest, pressing them gently onto the surface. Pour the fudge mixture into the prepared tin, then sprinkle over the remaining goji berries and the orange zest, pressing them gently onto the surface. Chill in the fridge for 1 hour, or until set. Chill in the fridge for 1 hour, or until set. Slice with a sharp knife and serve. Slice with a sharp knife and serve. Recipe tips Tip 1: Use organic oranges as these are unwaxed. To remove the wax from non-organic oranges, pour a kettleful of just-boiled water over the fruit. When the fruit is cool enough to handle, scrub the skin with a small brush, then rinse under cold water and pat dry. Tip 2: The coconut oil may start to solidify before you get it into the tin. It doesn't matter, just spread it in and smooth using a palette knife. Tip 3: For clean lines plunge the knife into boiling water before cutting."
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} | 0c2226e46c837d3e5d79b5b443e5f11ea39ce1a5dd388cc8b3e777e1f8510172 | Have hay fever? Look out for allergies to these foods
Allergies to the pollen of trees and plants are common. But sometimes those allergies can progress and cause a reaction to eating particular raw fruits, vegetables, nuts and legumes. https://ichef.bbci.co.uk/images/ic/480xn/p0c24wbn.jpg As the days get longer, the grass starts growing and blossom appears on trees, it’s easy to be filled with the joys of spring. But for some, it’s also when the all-too-familiar itchy eyes and runny nose returns. Hay fever is back – and just the sound of a nearby lawnmower is enough to bring on a sneeze or two. Just to add to their frustrations, hay fever sufferers may find they develop surprising food allergies alongside their sniffles. Pollen food syndrome (also known as oral allergy syndrome) is perhaps more common than you’d think. While 20 percent of the UK are reported to be affected by hay fever at some point in their life, two percent of the UK population are also affected by the related food syndrome. So, what causes it? What foods are you likely to be allergic to and how can you treat it? Why would hay fever lead to food allergies? When someone has hay fever, their body is having an IgE-mediated allergy. “IgE is an antibody that normally we produce, to fight parasitic infections like malaria. And for some reasons, people can develop them to things like pollen and get hay fever,” explains Manchester University’s Professor Clare Mills. The problem is, some foods have proteins which are very similar to those in pollen, and when some people with hay fever consume them – especially when they’re raw – their bodies effectively think they’re ingesting pollen. Amena Warner is head of clinical services at the charity, AllergyUK and explains: “The fault is with the immune system which defends itself by having an allergic reaction." What are the symptoms? People with pollen food allergy can expect swelling and itching inside the mouth, throat and ears. This will happen shortly after consuming the food. For most people, the symptoms are mild and will pass relatively quickly (especially with the aid of an antihistamine). However, for an unfortunate few, symptoms can go further. “In some cases, it causes very severe reactions,” says Warner, highlighting that this could include breathing difficulties. Thankfully, this is relatively rare. Who’s at risk? https://ichef.bbci.co.uk/images/ic/480xn/p0c24xgf.jpg Alder trees are common in the UK and together with birch trees are linked to pollen food allergy If you have hay fever are there other factors that could lead to you developing allergies to ingredients? Mills is currently carrying out research examining the patterns and prevalence of allergies in adults – including the onset of pollen-related food allergies. Mills explains they tend to impact adults more than children. “Whether that's because you have to have been around for a certain length of time to kind of be exposed to the differences in pollens, we’re not sure yet, but it's often something people start developing in their 20s-40s. “They are largely – not exclusively – but largely, related to having an allergy to pollen of trees like birch and alder. There is a molecule in fruit particularly, that is a lookalike of a molecule in the pollen that causes hay fever. Many years ago, in Sweden, they found that something like 70 percent of people who had birch pollen allergy also would react to eating fresh apples.” However, it’s not just the individual but what they are exposed to. Mills explains: “We showed in a study that the level of that molecule increases in apples that have been stored in a modified atmosphere. One of the nice things about this type of storage is it enables us to eat apples in March, which we wouldn't ordinarily be able to do, but unfortunately, they have much higher levels of this allergen.” Related stories Why are food allergies on the rise?Can you grow out of a food allergy?Dairy-free: what you can and can't eat Why are food allergies on the rise? Can you grow out of a food allergy? Dairy-free: what you can and can't eat The foods which cause allergic responses https://ichef.bbci.co.uk/images/ic/480xn/p0c24y4d.jpg This depends on the type of pollen you’re allergic to, though generally speaking it's raw fruit, vegetables, legumes and nuts. AllergyUK have a helpful fact sheet detailing the pollens together with the foods that can cause a reaction. They are: Tree pollen: Apple, apricot, cherry, coriander, kiwi, nectarine, parsley, peach, pear, plum, strawberry, celery, bean sprouts, carrot, mangetout, green pepper, potato, soya, tomato, parsnip, peas, basil, coriander, fennel, oregano, parsley, paprika, pepper, thyme. Grass pollen: Kiwi, melon, orange, watermelon, date, potato, swiss chard, tomato, wheat, peas, peanut. Weed pollen: Apple, melon, orange, peach, tomato, watermelon, celery, carrot, green pepper, onion, sunflower seed, aniseed, celery salt, mustard, spices, coriander, fennel, parsley. Not sure what type of pollen you’re allergic to? That probably comes down to when you are allergic, if it’s March – late May it’s likely to be tree pollen, if it’s May – July than grass pollen and if it’s June – September weed pollen. Of course, you could be allergic to more than one type of pollen, there is a cross over during these periods and environmental factors can alter the dates – for example if it’s a particularly wet/dry spring. Pollen food syndrome can be confused with other allergies https://ichef.bbci.co.uk/images/ic/480xn/p0c24zqw.jpg “While we all know that there are people who have anaphylactic reactions to peanuts, not so many know that some people have the same response to peaches,” explains Mills. “This is something we’ve seen in the Mediterranean area. In fact British people who may spend a large proportion of their year in Spain can get this kind of allergy and in some instances, they won't just react to peach but they'll react to other fruits and vegetables - everything from lettuce and cabbage to peaches, apricots, plums and cherries… They can give severe reactions which aren’t removed by cooking.” Like peanuts, if you have an allergic response to peaches you need to take it seriously. While for many it will be due to pollen food syndrome, for an unlucky few it won't and could have severe consequences. If you think you have pollen food syndrome “If anybody has severe allergic reactions to food, they must go and get it sorted out,” says Warner, matter-of-factly. “You must seek advice from a healthcare professional who will conduct tests.” Warner warns though that you shouldn’t be tempted to pay for unregulated tests: “There are a lot of tests you can have done through the internet where you might send a hair sample and you get 500 allergens tested, but many are unvalidated… They relieve people from a lot of their money, but it won't give the important information that they need on how to deal with their allergy and it puts them at risk.” This is a view backed up by the British Dietetic Association who explain: "There are also many commercially available tests that claim to diagnose food hypersensitivity. You should avoid these because they have no scientific basis. They can be harmful when multiple foods are excluded without reason, or if they are not reintroduced under guidance of a dietitian." Originally published April 2022 | {
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"title": "Have hay fever? Look out for allergies to these foods",
"content": "Allergies to the pollen of trees and plants are common. But sometimes those allergies can progress and cause a reaction to eating particular raw fruits, vegetables, nuts and legumes. https://ichef.bbci.co.uk/images/ic/480xn/p0c24wbn.jpg As the days get longer, the grass starts growing and blossom appears on trees, it’s easy to be filled with the joys of spring. But for some, it’s also when the all-too-familiar itchy eyes and runny nose returns. Hay fever is back – and just the sound of a nearby lawnmower is enough to bring on a sneeze or two. Just to add to their frustrations, hay fever sufferers may find they develop surprising food allergies alongside their sniffles. Pollen food syndrome (also known as oral allergy syndrome) is perhaps more common than you’d think. While 20 percent of the UK are reported to be affected by hay fever at some point in their life, two percent of the UK population are also affected by the related food syndrome. So, what causes it? What foods are you likely to be allergic to and how can you treat it? Why would hay fever lead to food allergies? When someone has hay fever, their body is having an IgE-mediated allergy. “IgE is an antibody that normally we produce, to fight parasitic infections like malaria. And for some reasons, people can develop them to things like pollen and get hay fever,” explains Manchester University’s Professor Clare Mills. The problem is, some foods have proteins which are very similar to those in pollen, and when some people with hay fever consume them – especially when they’re raw – their bodies effectively think they’re ingesting pollen. Amena Warner is head of clinical services at the charity, AllergyUK and explains: “The fault is with the immune system which defends itself by having an allergic reaction.\" What are the symptoms? People with pollen food allergy can expect swelling and itching inside the mouth, throat and ears. This will happen shortly after consuming the food. For most people, the symptoms are mild and will pass relatively quickly (especially with the aid of an antihistamine). However, for an unfortunate few, symptoms can go further. “In some cases, it causes very severe reactions,” says Warner, highlighting that this could include breathing difficulties. Thankfully, this is relatively rare. Who’s at risk? https://ichef.bbci.co.uk/images/ic/480xn/p0c24xgf.jpg Alder trees are common in the UK and together with birch trees are linked to pollen food allergy If you have hay fever are there other factors that could lead to you developing allergies to ingredients? Mills is currently carrying out research examining the patterns and prevalence of allergies in adults – including the onset of pollen-related food allergies. Mills explains they tend to impact adults more than children. “Whether that's because you have to have been around for a certain length of time to kind of be exposed to the differences in pollens, we’re not sure yet, but it's often something people start developing in their 20s-40s. “They are largely – not exclusively – but largely, related to having an allergy to pollen of trees like birch and alder. There is a molecule in fruit particularly, that is a lookalike of a molecule in the pollen that causes hay fever. Many years ago, in Sweden, they found that something like 70 percent of people who had birch pollen allergy also would react to eating fresh apples.” However, it’s not just the individual but what they are exposed to. Mills explains: “We showed in a study that the level of that molecule increases in apples that have been stored in a modified atmosphere. One of the nice things about this type of storage is it enables us to eat apples in March, which we wouldn't ordinarily be able to do, but unfortunately, they have much higher levels of this allergen.” Related stories Why are food allergies on the rise?Can you grow out of a food allergy?Dairy-free: what you can and can't eat Why are food allergies on the rise? Can you grow out of a food allergy? Dairy-free: what you can and can't eat The foods which cause allergic responses https://ichef.bbci.co.uk/images/ic/480xn/p0c24y4d.jpg This depends on the type of pollen you’re allergic to, though generally speaking it's raw fruit, vegetables, legumes and nuts. AllergyUK have a helpful fact sheet detailing the pollens together with the foods that can cause a reaction. They are: Tree pollen: Apple, apricot, cherry, coriander, kiwi, nectarine, parsley, peach, pear, plum, strawberry, celery, bean sprouts, carrot, mangetout, green pepper, potato, soya, tomato, parsnip, peas, basil, coriander, fennel, oregano, parsley, paprika, pepper, thyme. Grass pollen: Kiwi, melon, orange, watermelon, date, potato, swiss chard, tomato, wheat, peas, peanut. Weed pollen: Apple, melon, orange, peach, tomato, watermelon, celery, carrot, green pepper, onion, sunflower seed, aniseed, celery salt, mustard, spices, coriander, fennel, parsley. Not sure what type of pollen you’re allergic to? That probably comes down to when you are allergic, if it’s March – late May it’s likely to be tree pollen, if it’s May – July than grass pollen and if it’s June – September weed pollen. Of course, you could be allergic to more than one type of pollen, there is a cross over during these periods and environmental factors can alter the dates – for example if it’s a particularly wet/dry spring. Pollen food syndrome can be confused with other allergies https://ichef.bbci.co.uk/images/ic/480xn/p0c24zqw.jpg “While we all know that there are people who have anaphylactic reactions to peanuts, not so many know that some people have the same response to peaches,” explains Mills. “This is something we’ve seen in the Mediterranean area. In fact British people who may spend a large proportion of their year in Spain can get this kind of allergy and in some instances, they won't just react to peach but they'll react to other fruits and vegetables - everything from lettuce and cabbage to peaches, apricots, plums and cherries… They can give severe reactions which aren’t removed by cooking.” Like peanuts, if you have an allergic response to peaches you need to take it seriously. While for many it will be due to pollen food syndrome, for an unlucky few it won't and could have severe consequences. If you think you have pollen food syndrome “If anybody has severe allergic reactions to food, they must go and get it sorted out,” says Warner, matter-of-factly. “You must seek advice from a healthcare professional who will conduct tests.” Warner warns though that you shouldn’t be tempted to pay for unregulated tests: “There are a lot of tests you can have done through the internet where you might send a hair sample and you get 500 allergens tested, but many are unvalidated… They relieve people from a lot of their money, but it won't give the important information that they need on how to deal with their allergy and it puts them at risk.” This is a view backed up by the British Dietetic Association who explain: \"There are also many commercially available tests that claim to diagnose food hypersensitivity. You should avoid these because they have no scientific basis. They can be harmful when multiple foods are excluded without reason, or if they are not reintroduced under guidance of a dietitian.\" Originally published April 2022"
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} | b0830294d0112307718811c27cf86784aa3f382e7f0d6ea5cc06060f5419fc4e | Biscotti recipe
Hazelnut and orange biscotti An average of 3.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hazelnut_and_orange_24808_16x9.jpg Biscotti are easy to make and last very well - perfect for edible gifts for Christmas. Paul Hollywood's biscotti are flavoured with orange zest and studded with hazelnuts, but you could omit the orange and add a teaspoon of vanilla or switch in almonds. 250g/9oz plain flour, plus extra for dusting½ tsp baking powder250g/9oz caster sugar3 medium free-range eggs, beaten200g/7oz chopped hazelnuts1 large orange, finely grated zest only 250g/9oz plain flour, plus extra for dusting ½ tsp baking powder 250g/9oz caster sugar 3 medium free-range eggs, beaten 200g/7oz chopped hazelnuts 1 large orange, finely grated zest only Method Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment.Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray.Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack. Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment. Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray. Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack. Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack. | {
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"content": "Hazelnut and orange biscotti An average of 3.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hazelnut_and_orange_24808_16x9.jpg Biscotti are easy to make and last very well - perfect for edible gifts for Christmas. Paul Hollywood's biscotti are flavoured with orange zest and studded with hazelnuts, but you could omit the orange and add a teaspoon of vanilla or switch in almonds. 250g/9oz plain flour, plus extra for dusting½ tsp baking powder250g/9oz caster sugar3 medium free-range eggs, beaten200g/7oz chopped hazelnuts1 large orange, finely grated zest only 250g/9oz plain flour, plus extra for dusting ½ tsp baking powder 250g/9oz caster sugar 3 medium free-range eggs, beaten 200g/7oz chopped hazelnuts 1 large orange, finely grated zest only Method Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment.Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray.Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack. Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment. Preheat the oven to 170C/150C Fan/Gas 3 and line a large baking tray with baking parchment. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix in the hazelnuts and orange zest. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray. Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm/⅝-¾in thick slices. Lay the slices on the baking tray. Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack. Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack."
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} | 16e7cba8b41de5422fe630fa8f16b1cea571e91adb5a493dfeaacca48d0586fc | Vegan mince pies recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/light_and_fruity_mince_77851_16x9.jpg These amazing vegan mince pies use filo pastry so are seriously quick and easy. Just make sure you get vegan mincemeat! 25g/1oz vegan spread or olive oil150g/5½oz mincemeat (use one with lots of fruit)125g/4½oz ripe or tinned pear, chopped50g/1¾oz chopped satsumas2 tsp cornflour5 sheets filo pastry 25g/1oz vegan spread or olive oil 150g/5½oz mincemeat (use one with lots of fruit) 125g/4½oz ripe or tinned pear, chopped 50g/1¾oz chopped satsumas 2 tsp cornflour 5 sheets filo pastry Method Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil.Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved.Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin.Divide the mincemeat mixture equally between the pastry-lined cups. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better.Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again. Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil. Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil. Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved. Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved. Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin. Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin. Divide the mincemeat mixture equally between the pastry-lined cups. Divide the mincemeat mixture equally between the pastry-lined cups. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better. Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again. Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again. | {
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"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/light_and_fruity_mince_77851_16x9.jpg These amazing vegan mince pies use filo pastry so are seriously quick and easy. Just make sure you get vegan mincemeat! 25g/1oz vegan spread or olive oil150g/5½oz mincemeat (use one with lots of fruit)125g/4½oz ripe or tinned pear, chopped50g/1¾oz chopped satsumas2 tsp cornflour5 sheets filo pastry 25g/1oz vegan spread or olive oil 150g/5½oz mincemeat (use one with lots of fruit) 125g/4½oz ripe or tinned pear, chopped 50g/1¾oz chopped satsumas 2 tsp cornflour 5 sheets filo pastry Method Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil.Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved.Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin.Divide the mincemeat mixture equally between the pastry-lined cups. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better.Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again. Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil. Preheat the oven to 200C/180C Fan/Gas 6. Brush the cups of a 12-cup bun tin with a little vegan spread or oil. Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved. Mix the mincemeat with the pear, satsumas and cornflour in a bowl, stirring until the cornflour has dissolved. Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin. Lay a sheet of filo on the work surface and brush with melted spread or oil. Place another sheet of filo on top , and brush again. Place a third sheet of filo on top and brush again. Cut the stack of filo into 12 pieces (a pizza wheel is good for this). Press a piece of filo into each cup of the bun tin. Divide the mincemeat mixture equally between the pastry-lined cups. Divide the mincemeat mixture equally between the pastry-lined cups. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better. Butter the remaining sheets of filo separately, and cut each piece into 6. Scrunch up the pieces and put one on top of each mince pie. The more crinkles, the better. Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again. Bake in the oven for 15 minutes, or until the top is golden-brown and crisp. Remove from the oven and allow to cool in the tin for 5 minutes before transferring carefully to a wire rack. These really are best eaten warm from the oven, as they tend to soften when cool. But the pies can also be reheated for 5 minutes to crisp up again."
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} | 65567e0d3957dc0359b9322888f0ecc0c972488dd3440115dcd85a034c69e984 | Mulled wine baked fruit recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mulled_fruit_salad_08855_16x9.jpg This dessert is a Christmas compôte that's a cross between roasted fruit and mulled wine. 3 apples, peeled, cored and cut into eighths3 pears, peeled, cored and quartered5cm/2in orange peel, studded with 3 cloves1 cinnamon stick½ vanilla pod, split lengthways1 tbsp sweetener, or 3 tbsp sugar375ml/13fl oz (½ bottle) red wine, such as Rioja250g/9oz frozen black cherries50g/1¾oz raisinslow-fat crème fraîche, to serve (optional) 3 apples, peeled, cored and cut into eighths 3 pears, peeled, cored and quartered 5cm/2in orange peel, studded with 3 cloves 1 cinnamon stick ½ vanilla pod, split lengthways 1 tbsp sweetener, or 3 tbsp sugar 375ml/13fl oz (½ bottle) red wine, such as Rioja 250g/9oz frozen black cherries 50g/1¾oz raisins low-fat crème fraîche, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using. | {
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"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mulled_fruit_salad_08855_16x9.jpg This dessert is a Christmas compôte that's a cross between roasted fruit and mulled wine. 3 apples, peeled, cored and cut into eighths3 pears, peeled, cored and quartered5cm/2in orange peel, studded with 3 cloves1 cinnamon stick½ vanilla pod, split lengthways1 tbsp sweetener, or 3 tbsp sugar375ml/13fl oz (½ bottle) red wine, such as Rioja250g/9oz frozen black cherries50g/1¾oz raisinslow-fat crème fraîche, to serve (optional) 3 apples, peeled, cored and cut into eighths 3 pears, peeled, cored and quartered 5cm/2in orange peel, studded with 3 cloves 1 cinnamon stick ½ vanilla pod, split lengthways 1 tbsp sweetener, or 3 tbsp sugar 375ml/13fl oz (½ bottle) red wine, such as Rioja 250g/9oz frozen black cherries 50g/1¾oz raisins low-fat crème fraîche, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using. Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using."
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} | 4c9ea9e48b6ac9ed1e06b7a1b8b74d6df2b949dbe839a383007882d9489da9d7 | Poached quince and winter fruit in spiced wine recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_quince_and_28589_16x9.jpg This dessert defines an exact moment in the season – the end of autumn and the beginning of winter – and I prepare it as soon as the first quince are ripe. However, with its warm and spicy flavours it is also a lovely prelude to Christmas. Each serving provides 226kcal, 9g protein, 26g carbohydrate (of which 18.5g sugars), 0.5g fat (of which 0.1g saturates), 5g fibre and 0g salt. 400ml/14fl oz red wine (see tip)2 tsp stevia powder or 100g/3½oz caster sugar½ vanilla pod4 small cinnamon sticks2 black peppercorns2 bay leaves2 cloves2 thin slices lemon2 thin slices orange 400ml/14fl oz red wine (see tip) 2 tsp stevia powder or 100g/3½oz caster sugar ½ vanilla pod 4 small cinnamon sticks 2 black peppercorns 2 bay leaves 2 cloves 2 thin slices lemon 2 thin slices orange 2 quince, peeled, cored and quartered2 Cox’s Orange Pippin apples, peeled, cored and quartered2 very ripe Conference pears, peeled, cored and quartered4 Agen prunes handful frozen blackberries (optional) 2 quince, peeled, cored and quartered 2 Cox’s Orange Pippin apples, peeled, cored and quartered 2 very ripe Conference pears, peeled, cored and quartered 4 Agen prunes handful frozen blackberries (optional) Method For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer.For the winter fruit, poach the quince in the simmering jus for around 25 minutes. Add the apples and pears and simmer for 4 minutes. Leave to cool to room temperature before adding the prunes and blackberries (if using). Strain a third of the liquor and freeze overnight; cover and chill the remaining liquid and fruit in the fridge.To serve, scrape the frozen cooking liquor with a fork to create beautiful flakes of perfumed ice. Arrange the fruit, spices and cooking juices in a large dish or divide between four bowls. At the last moment, put a spoonful of the delicate flakes of spiced wine granita on top of your dessert. You could alternatively serve the granita in small cups from the freezer as a little pre-dessert. For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer. For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer. For the winter fruit, poach the quince in the simmering jus for around 25 minutes. Add the apples and pears and simmer for 4 minutes. Leave to cool to room temperature before adding the prunes and blackberries (if using). Strain a third of the liquor and freeze overnight; cover and chill the remaining liquid and fruit in the fridge. For the winter fruit, poach the quince in the simmering jus for around 25 minutes. Add the apples and pears and simmer for 4 minutes. Leave to cool to room temperature before adding the prunes and blackberries (if using). Strain a third of the liquor and freeze overnight; cover and chill the remaining liquid and fruit in the fridge. To serve, scrape the frozen cooking liquor with a fork to create beautiful flakes of perfumed ice. Arrange the fruit, spices and cooking juices in a large dish or divide between four bowls. At the last moment, put a spoonful of the delicate flakes of spiced wine granita on top of your dessert. You could alternatively serve the granita in small cups from the freezer as a little pre-dessert. To serve, scrape the frozen cooking liquor with a fork to create beautiful flakes of perfumed ice. Arrange the fruit, spices and cooking juices in a large dish or divide between four bowls. At the last moment, put a spoonful of the delicate flakes of spiced wine granita on top of your dessert. You could alternatively serve the granita in small cups from the freezer as a little pre-dessert. Recipe tips Tip 1: I normally use vanilla purée, but here I want the vanilla to diffuse its flavour slowly so as to penetrate the quince, and the most effective means of achieving this is to use a pod. Tip 2: My general rule about wine when cooking is not to use an expensive bottle. Look for a deep, rich-coloured Cabernet Sauvignon or Merlot. Pinot Noir is too light. Tip 3: It is important that the liquid does not boil while poaching the fruits, as the intensity of the heat will damage their delicate flesh. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_quince_and_28589_16x9.jpg This dessert defines an exact moment in the season – the end of autumn and the beginning of winter – and I prepare it as soon as the first quince are ripe. However, with its warm and spicy flavours it is also a lovely prelude to Christmas. Each serving provides 226kcal, 9g protein, 26g carbohydrate (of which 18.5g sugars), 0.5g fat (of which 0.1g saturates), 5g fibre and 0g salt. 400ml/14fl oz red wine (see tip)2 tsp stevia powder or 100g/3½oz caster sugar½ vanilla pod4 small cinnamon sticks2 black peppercorns2 bay leaves2 cloves2 thin slices lemon2 thin slices orange 400ml/14fl oz red wine (see tip) 2 tsp stevia powder or 100g/3½oz caster sugar ½ vanilla pod 4 small cinnamon sticks 2 black peppercorns 2 bay leaves 2 cloves 2 thin slices lemon 2 thin slices orange 2 quince, peeled, cored and quartered2 Cox’s Orange Pippin apples, peeled, cored and quartered2 very ripe Conference pears, peeled, cored and quartered4 Agen prunes handful frozen blackberries (optional) 2 quince, peeled, cored and quartered 2 Cox’s Orange Pippin apples, peeled, cored and quartered 2 very ripe Conference pears, peeled, cored and quartered 4 Agen prunes handful frozen blackberries (optional) Method For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer.For the winter fruit, poach the quince in the simmering jus for around 25 minutes. Add the apples and pears and simmer for 4 minutes. Leave to cool to room temperature before adding the prunes and blackberries (if using). Strain a third of the liquor and freeze overnight; cover and chill the remaining liquid and fruit in the fridge.To serve, scrape the frozen cooking liquor with a fork to create beautiful flakes of perfumed ice. Arrange the fruit, spices and cooking juices in a large dish or divide between four bowls. At the last moment, put a spoonful of the delicate flakes of spiced wine granita on top of your dessert. You could alternatively serve the granita in small cups from the freezer as a little pre-dessert. For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer. For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer. For the winter fruit, poach the quince in the simmering jus for around 25 minutes. Add the apples and pears and simmer for 4 minutes. Leave to cool to room temperature before adding the prunes and blackberries (if using). Strain a third of the liquor and freeze overnight; cover and chill the remaining liquid and fruit in the fridge. For the winter fruit, poach the quince in the simmering jus for around 25 minutes. Add the apples and pears and simmer for 4 minutes. Leave to cool to room temperature before adding the prunes and blackberries (if using). Strain a third of the liquor and freeze overnight; cover and chill the remaining liquid and fruit in the fridge. To serve, scrape the frozen cooking liquor with a fork to create beautiful flakes of perfumed ice. Arrange the fruit, spices and cooking juices in a large dish or divide between four bowls. At the last moment, put a spoonful of the delicate flakes of spiced wine granita on top of your dessert. You could alternatively serve the granita in small cups from the freezer as a little pre-dessert. To serve, scrape the frozen cooking liquor with a fork to create beautiful flakes of perfumed ice. Arrange the fruit, spices and cooking juices in a large dish or divide between four bowls. At the last moment, put a spoonful of the delicate flakes of spiced wine granita on top of your dessert. You could alternatively serve the granita in small cups from the freezer as a little pre-dessert. Recipe tips Tip 1: I normally use vanilla purée, but here I want the vanilla to diffuse its flavour slowly so as to penetrate the quince, and the most effective means of achieving this is to use a pod. Tip 2: My general rule about wine when cooking is not to use an expensive bottle. Look for a deep, rich-coloured Cabernet Sauvignon or Merlot. Pinot Noir is too light. Tip 3: It is important that the liquid does not boil while poaching the fruits, as the intensity of the heat will damage their delicate flesh."
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} | 4b101b70a24977f25ae27c958e887d125cc52fd1e523beb5053828e539e1867e | Braised red cabbage recipe
An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braisedredcabbage_2528_16x9.jpg This Christmas red cabbage recipe couldn't be simpler, just put all the ingredients in an ovenproof pan or casserole, cover and bake. Make it ahead for a stress-free Christmas dinner or follow the recipe tip to make it in a slow cooker. 1 red cabbage, quartered, cored and sliced2 red onions, thinly sliced80g/3oz dried cranberries2 Bramley apples, peeled, cored and grated1 tsp ground cinnamon25g/1oz demerara sugar3 tbsp red wine vinegarsalt and freshly ground black pepper, to taste 1 red cabbage, quartered, cored and sliced 2 red onions, thinly sliced 80g/3oz dried cranberries 2 Bramley apples, peeled, cored and grated 1 tsp ground cinnamon 25g/1oz demerara sugar 3 tbsp red wine vinegar salt and freshly ground black pepper, to taste Method Preheat the oven to 170C/150C Fan/Gas 3.Mix the cabbage with the rest of the ingredients and put in an ovenproof dish.Season well and cover with foil. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Mix the cabbage with the rest of the ingredients and put in an ovenproof dish. Mix the cabbage with the rest of the ingredients and put in an ovenproof dish. Season well and cover with foil. Season well and cover with foil. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Recipe tips To give the red cabbage a bit of gloss before serving, stir in 2–3 tablespoons of redcurrant jelly before serving, allow to melt and stir through to coat. This braised red cabbage recipe can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months. Simply defrost and reheat in the microwave when you need it. To make this in a slow cooker, add all the ingredients, stir well and heat on low for 5 hours, or until tender (if you like your cabbage sliced quite thickly it will take longer to cook). | {
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"title": "Braised red cabbage recipe",
"content": "An average of 4.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braisedredcabbage_2528_16x9.jpg This Christmas red cabbage recipe couldn't be simpler, just put all the ingredients in an ovenproof pan or casserole, cover and bake. Make it ahead for a stress-free Christmas dinner or follow the recipe tip to make it in a slow cooker. 1 red cabbage, quartered, cored and sliced2 red onions, thinly sliced80g/3oz dried cranberries2 Bramley apples, peeled, cored and grated1 tsp ground cinnamon25g/1oz demerara sugar3 tbsp red wine vinegarsalt and freshly ground black pepper, to taste 1 red cabbage, quartered, cored and sliced 2 red onions, thinly sliced 80g/3oz dried cranberries 2 Bramley apples, peeled, cored and grated 1 tsp ground cinnamon 25g/1oz demerara sugar 3 tbsp red wine vinegar salt and freshly ground black pepper, to taste Method Preheat the oven to 170C/150C Fan/Gas 3.Mix the cabbage with the rest of the ingredients and put in an ovenproof dish.Season well and cover with foil. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Mix the cabbage with the rest of the ingredients and put in an ovenproof dish. Mix the cabbage with the rest of the ingredients and put in an ovenproof dish. Season well and cover with foil. Season well and cover with foil. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking. Recipe tips To give the red cabbage a bit of gloss before serving, stir in 2–3 tablespoons of redcurrant jelly before serving, allow to melt and stir through to coat. This braised red cabbage recipe can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months. Simply defrost and reheat in the microwave when you need it. To make this in a slow cooker, add all the ingredients, stir well and heat on low for 5 hours, or until tender (if you like your cabbage sliced quite thickly it will take longer to cook)."
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} | 7ee3ec4627f0603186853f3fdb78e60822fb84e0e997d8f761198aad38d5b7b8 | Cranberry sauce recipe
Make ahead The sauce will keep in the fridge for up to one week and can be frozen if it is more convenient to make it further in advance. To freeze cranberry sauce, cool thoroughly then transfer to a lidded container, or if your freezer is a bit full, half fill a plastic zip seal bag and flatten before freezing. Freeze for up to 3 months. Defrost for 24 hours in the fridge and bring to room temperature before serving. If your cranberry sauce thickens a little too much as it cools, loosen with a splash of water and reheat gently before serving. What takes the bitterness out of cranberry sauce? If your cranberry sauce tastes a little sour or bitter, you can simply add extra sugar to balance the flavour. White sugar instead of brown will give a more mellow result. What can I use instead of port in cranberry sauce? Cranberry sauce is often enriched with port, but you could use most sweet, fortified wines. Marsala, Madeira and even sweet vermouth would work. Sherry has a more distinctive flavour. As an alternative, using red wine and extra sugar would also give a similar result. Ingredient swaps and extras Diced apples make another great addition to cranberry sauce. Use eating apples instead of cooking apples, so they hold their shape better and don’t require extra sugar. A generous pinch of ground cinnamon or a cinnamon stick or two can be simmered with the cranberries to add an extra Christmassy flavour. What else can you eat cranberry sauce with besides turkey? Cranberry sauce is delicious served with hot or cold roasted poultry and game. It’s also great with cheese, especially baked or deep-fried camembert and can be used instead of pickle in ham sandwiches. Warm cranberry sauce also makes a wonderful topping for vanilla ice cream, served with speculoos biscuits (such as Biscoff) or ginger thins or shortbread. Try mixing leftover cranberry sauce with chopped apples and making into a crumble or strudel too. | {
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"content": "Make ahead The sauce will keep in the fridge for up to one week and can be frozen if it is more convenient to make it further in advance. To freeze cranberry sauce, cool thoroughly then transfer to a lidded container, or if your freezer is a bit full, half fill a plastic zip seal bag and flatten before freezing. Freeze for up to 3 months. Defrost for 24 hours in the fridge and bring to room temperature before serving. If your cranberry sauce thickens a little too much as it cools, loosen with a splash of water and reheat gently before serving. What takes the bitterness out of cranberry sauce? If your cranberry sauce tastes a little sour or bitter, you can simply add extra sugar to balance the flavour. White sugar instead of brown will give a more mellow result. What can I use instead of port in cranberry sauce? Cranberry sauce is often enriched with port, but you could use most sweet, fortified wines. Marsala, Madeira and even sweet vermouth would work. Sherry has a more distinctive flavour. As an alternative, using red wine and extra sugar would also give a similar result. Ingredient swaps and extras Diced apples make another great addition to cranberry sauce. Use eating apples instead of cooking apples, so they hold their shape better and don’t require extra sugar. A generous pinch of ground cinnamon or a cinnamon stick or two can be simmered with the cranberries to add an extra Christmassy flavour. What else can you eat cranberry sauce with besides turkey? Cranberry sauce is delicious served with hot or cold roasted poultry and game. It’s also great with cheese, especially baked or deep-fried camembert and can be used instead of pickle in ham sandwiches. Warm cranberry sauce also makes a wonderful topping for vanilla ice cream, served with speculoos biscuits (such as Biscoff) or ginger thins or shortbread. Try mixing leftover cranberry sauce with chopped apples and making into a crumble or strudel too."
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} | 79c7c35e2d96d62b54e78122dfc50c37c48eca74a78cdb8c5059f8486b198929 | Pigs in blankets recipe
An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pigs_in_blankets_63316_16x9.jpg Pigs in blankets are too delicious to be reserved for a one-off Christmas side dish - try them as a party snack or with roast chicken. They take no time to make and will be just how you like them. 8 thin slices streaky bacon16 chipolata sausagescocktail sticks, to secure the bacon 8 thin slices streaky bacon 16 chipolata sausages cocktail sticks, to secure the bacon Method Preheat the oven to 200C/180C Fan/Gas 6.Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again.Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks.Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again. Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again. Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks. Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks. Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Recipe tips The pigs in blankets can be frozen in a single layer on a tray, then transferred to a sealed re-usable bag or box and frozen for up to 1 month. They can be cooked from frozen, but may take slightly longer to crisp up. | {
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"title": "Pigs in blankets recipe",
"content": "An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pigs_in_blankets_63316_16x9.jpg Pigs in blankets are too delicious to be reserved for a one-off Christmas side dish - try them as a party snack or with roast chicken. They take no time to make and will be just how you like them. 8 thin slices streaky bacon16 chipolata sausagescocktail sticks, to secure the bacon 8 thin slices streaky bacon 16 chipolata sausages cocktail sticks, to secure the bacon Method Preheat the oven to 200C/180C Fan/Gas 6.Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again.Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks.Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again. Place the bacon on a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again. Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks. Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with cocktail sticks. Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Place in a roasting tray and roast for 15 minutes until golden-brown and cooked through. Recipe tips The pigs in blankets can be frozen in a single layer on a tray, then transferred to a sealed re-usable bag or box and frozen for up to 1 month. They can be cooked from frozen, but may take slightly longer to crisp up."
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} | a9b17f8c66afc7e0619f0e74b51e682f8965c5d70419f081a6598bb1a088da50 | Roasted carrots and parsnips with orange recipe
Roast carrots and parsnips with orange and almonds An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thyme-roasted_carrots_58103_16x9.jpg Packed with flavour and all in one tin, this carrot and parsnip traybake is the perfect weeknight meal or simple side for a special meal. Add a side of couscous or bulgur wheat, and a spoonful or two of natural (or vegan) yoghurt, and this flavoursome dish is perfect for a light, low-calorie dinner. Each serving provides 327 kcal, 6g protein, 26.5g carbohydrates (of which 17g sugars), 19g fat (of which 4g saturates), 11g fibre and 1.5g salt. 500g/1lb 2oz carrots, peeled and quartered lengthways500g/1lb 2oz parsnips, peeled and quartered lengthways 1 red onion, thickly sliced2 tbsp olive oil1 tbsp butter or dairy-free spread5cm/2in piece fresh root ginger, peeled and grated1 clementine, grated zest and juice6 cardamom pods, bashed3 garlic cloves, unpeeled and bashedlarge handful fresh lemon thyme40g/1½oz flaked almonds1 tbsp extra virgin olive oil½ lemon, juice only1 tsp sea salt flakes freshly ground black pepper, to taste 500g/1lb 2oz carrots, peeled and quartered lengthways 500g/1lb 2oz parsnips, peeled and quartered lengthways 1 red onion, thickly sliced 2 tbsp olive oil 1 tbsp butter or dairy-free spread 5cm/2in piece fresh root ginger, peeled and grated 1 clementine, grated zest and juice 6 cardamom pods, bashed 3 garlic cloves, unpeeled and bashed large handful fresh lemon thyme 40g/1½oz flaked almonds 1 tbsp extra virgin olive oil ½ lemon, juice only 1 tsp sea salt flakes freshly ground black pepper, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes.Scatter over the flaked almonds and bake for 5 minutes, or until just toasted.Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed. Serve hot, with hot couscous and yoghurt. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes. Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes. Scatter over the flaked almonds and bake for 5 minutes, or until just toasted. Scatter over the flaked almonds and bake for 5 minutes, or until just toasted. Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed. Serve hot, with hot couscous and yoghurt. Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed. Serve hot, with hot couscous and yoghurt. Recipe tips To make it vegan, use dairy-free spread instead of butter. If you’re not dairy free, you can add crumbled feta or goats’ cheese before serving. | {
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"content": "Roast carrots and parsnips with orange and almonds An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thyme-roasted_carrots_58103_16x9.jpg Packed with flavour and all in one tin, this carrot and parsnip traybake is the perfect weeknight meal or simple side for a special meal. Add a side of couscous or bulgur wheat, and a spoonful or two of natural (or vegan) yoghurt, and this flavoursome dish is perfect for a light, low-calorie dinner. Each serving provides 327 kcal, 6g protein, 26.5g carbohydrates (of which 17g sugars), 19g fat (of which 4g saturates), 11g fibre and 1.5g salt. 500g/1lb 2oz carrots, peeled and quartered lengthways500g/1lb 2oz parsnips, peeled and quartered lengthways 1 red onion, thickly sliced2 tbsp olive oil1 tbsp butter or dairy-free spread5cm/2in piece fresh root ginger, peeled and grated1 clementine, grated zest and juice6 cardamom pods, bashed3 garlic cloves, unpeeled and bashedlarge handful fresh lemon thyme40g/1½oz flaked almonds1 tbsp extra virgin olive oil½ lemon, juice only1 tsp sea salt flakes freshly ground black pepper, to taste 500g/1lb 2oz carrots, peeled and quartered lengthways 500g/1lb 2oz parsnips, peeled and quartered lengthways 1 red onion, thickly sliced 2 tbsp olive oil 1 tbsp butter or dairy-free spread 5cm/2in piece fresh root ginger, peeled and grated 1 clementine, grated zest and juice 6 cardamom pods, bashed 3 garlic cloves, unpeeled and bashed large handful fresh lemon thyme 40g/1½oz flaked almonds 1 tbsp extra virgin olive oil ½ lemon, juice only 1 tsp sea salt flakes freshly ground black pepper, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes.Scatter over the flaked almonds and bake for 5 minutes, or until just toasted.Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed. Serve hot, with hot couscous and yoghurt. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes. Tip the carrots, parsnips and onion into a roasting tin large enough to hold everything in one layer. Toss with the olive oil, butter (or vegan spread), ginger, clementine zest, cardamom, garlic and the salt. Scatter with the lemon thyme and some black pepper. Roast for 40 minutes. Scatter over the flaked almonds and bake for 5 minutes, or until just toasted. Scatter over the flaked almonds and bake for 5 minutes, or until just toasted. Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed. Serve hot, with hot couscous and yoghurt. Dress with extra virgin olive oil, clementine and lemon juice, taste and add more salt if needed. Serve hot, with hot couscous and yoghurt. Recipe tips To make it vegan, use dairy-free spread instead of butter. If you’re not dairy free, you can add crumbled feta or goats’ cheese before serving."
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} | 551e6741fa807675e0c9644e82549f4ddd48ddfb13b7d0040b3fafa81689de60 | Sweet potato rösti recipe
An average of 3.8 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_rsti_98950_16x9.jpg Inexpensive and quick to prepare, these delicious sweet potato röstis work brilliantly with a salad, as a burger filling or as a lunch box snack. To make this vegan, swap the mayonnaise for vegan mayonnaise. Each rösti provides 164 kcal, 3g protein, 28g carbohydrates (of which 5g sugars), 4g fat (of which 0.5g saturates),3.5g fibre and 0.3g salt. 1 large red onion, finely chopped1 red pepper, seeds removed and finely chopped2 large garlic cloves, finely chopped3cm/1¼in fresh root ginger, peeled and finely grated1½ tbsp cornflour1 large sweet potato, peeled125g/4½oz plain flour, plus extra if needed2 tsp rapeseed oil, for fryingsalt and freshly ground black pepper 1 large red onion, finely chopped 1 red pepper, seeds removed and finely chopped 2 large garlic cloves, finely chopped 3cm/1¼in fresh root ginger, peeled and finely grated 1½ tbsp cornflour 1 large sweet potato, peeled 125g/4½oz plain flour, plus extra if needed 2 tsp rapeseed oil, for frying salt and freshly ground black pepper 2 tbsp mayonnaise ½ tsp dried dill½ tsp dried parsley¼ tsp dried garlic½ lemon, juice onlysalt 2 tbsp mayonnaise ½ tsp dried dill ½ tsp dried parsley ¼ tsp dried garlic ½ lemon, juice only salt Method Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper.Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl.Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold.To make the dill mayonnaise, whisk the ingredients together with a tablespoon of water and a pinch of salt in a small bowl. Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat.Divide the sweet potato mixture into 8–10 balls, then flatten each one.Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis.Serve the röstis with the dill mayonnaise. Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper. Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper. Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl. Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl. Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold. Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold. To make the dill mayonnaise, whisk the ingredients together with a tablespoon of water and a pinch of salt in a small bowl. To make the dill mayonnaise, whisk the ingredients together with a tablespoon of water and a pinch of salt in a small bowl. Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat. Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat. Divide the sweet potato mixture into 8–10 balls, then flatten each one. Divide the sweet potato mixture into 8–10 balls, then flatten each one. Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis. Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis. Serve the röstis with the dill mayonnaise. Serve the röstis with the dill mayonnaise. | {
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"title": "Sweet potato rösti recipe",
"content": "An average of 3.8 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_rsti_98950_16x9.jpg Inexpensive and quick to prepare, these delicious sweet potato röstis work brilliantly with a salad, as a burger filling or as a lunch box snack. To make this vegan, swap the mayonnaise for vegan mayonnaise. Each rösti provides 164 kcal, 3g protein, 28g carbohydrates (of which 5g sugars), 4g fat (of which 0.5g saturates),3.5g fibre and 0.3g salt. 1 large red onion, finely chopped1 red pepper, seeds removed and finely chopped2 large garlic cloves, finely chopped3cm/1¼in fresh root ginger, peeled and finely grated1½ tbsp cornflour1 large sweet potato, peeled125g/4½oz plain flour, plus extra if needed2 tsp rapeseed oil, for fryingsalt and freshly ground black pepper 1 large red onion, finely chopped 1 red pepper, seeds removed and finely chopped 2 large garlic cloves, finely chopped 3cm/1¼in fresh root ginger, peeled and finely grated 1½ tbsp cornflour 1 large sweet potato, peeled 125g/4½oz plain flour, plus extra if needed 2 tsp rapeseed oil, for frying salt and freshly ground black pepper 2 tbsp mayonnaise ½ tsp dried dill½ tsp dried parsley¼ tsp dried garlic½ lemon, juice onlysalt 2 tbsp mayonnaise ½ tsp dried dill ½ tsp dried parsley ¼ tsp dried garlic ½ lemon, juice only salt Method Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper.Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl.Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold.To make the dill mayonnaise, whisk the ingredients together with a tablespoon of water and a pinch of salt in a small bowl. Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat.Divide the sweet potato mixture into 8–10 balls, then flatten each one.Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis.Serve the röstis with the dill mayonnaise. Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper. Put the red onion, red pepper, garlic and ginger in a large bowl. Add the cornflour, then season with salt and pepper. Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl. Grate the sweet potato onto a clean teatowel or kitchen paper and squeeze out the excess liquid. Mix the grated potato into the ingredients in the bowl. Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold. Sift in the flour and mix well. Set aside for 5 minutes for the flour to absorb the moisture – you should be able to roll the mixture into a ball that sticks together. If there is too much moisture, mix in more flour, a tablespoon at a time, until it has a firmer hold. To make the dill mayonnaise, whisk the ingredients together with a tablespoon of water and a pinch of salt in a small bowl. To make the dill mayonnaise, whisk the ingredients together with a tablespoon of water and a pinch of salt in a small bowl. Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat. Pour a teaspoon of rapeseed oil into a large frying pan and place over a high heat. Divide the sweet potato mixture into 8–10 balls, then flatten each one. Divide the sweet potato mixture into 8–10 balls, then flatten each one. Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis. Add 4–5 röstis to the pan and fry for 5–6 minutes on each side until crisp, browned and cooked through. Drain on kitchen paper and keep warm while you repeat with the remaining oil and röstis. Serve the röstis with the dill mayonnaise. Serve the röstis with the dill mayonnaise."
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} | d6eda79b9d7ef2d08826212dffcfb7d9022361b4bc22168632c890637a09482d | Bordelaise sauce recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bordelaise_sauce_67976_16x9.jpg This is a classic sauce named after the Bordeaux region of France, which is famous for its amazing wine. The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour. 2 tbsp olive oil100g/3½oz shallots, sliced½ garlic bulb1 fresh rosemary sprig3 fresh thyme sprigs½ tsp sea salt3 black peppercorns375ml/13fl oz good red Bordeaux wine150g/5½oz bone marrow500ml/18fl oz jellied beef stock 2 tbsp olive oil 100g/3½oz shallots, sliced ½ garlic bulb 1 fresh rosemary sprig 3 fresh thyme sprigs ½ tsp sea salt 3 black peppercorns 375ml/13fl oz good red Bordeaux wine 150g/5½oz bone marrow 500ml/18fl oz jellied beef stock Method Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes.Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds.In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through.Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened.Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes. Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds. Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds. In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through. In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through. Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened. Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving. | {
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"title": "Bordelaise sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bordelaise_sauce_67976_16x9.jpg This is a classic sauce named after the Bordeaux region of France, which is famous for its amazing wine. The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour. 2 tbsp olive oil100g/3½oz shallots, sliced½ garlic bulb1 fresh rosemary sprig3 fresh thyme sprigs½ tsp sea salt3 black peppercorns375ml/13fl oz good red Bordeaux wine150g/5½oz bone marrow500ml/18fl oz jellied beef stock 2 tbsp olive oil 100g/3½oz shallots, sliced ½ garlic bulb 1 fresh rosemary sprig 3 fresh thyme sprigs ½ tsp sea salt 3 black peppercorns 375ml/13fl oz good red Bordeaux wine 150g/5½oz bone marrow 500ml/18fl oz jellied beef stock Method Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes.Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds.In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through.Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened.Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes. Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds. Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds. In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through. In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through. Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened. Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving."
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} | d167c0a9f6636f39c50214135a9b4f04140669f4b472582103407bd6a65c0b8a | Curly kale (or cavolo nero) with rosemary and chilli recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curlykaleorcavoloner_85608_16x9.jpg Simple cavolo nero with chilli and garlic makes excellent as a side dish with roast chicken, or as a topping for bruschetta - griddle slices of good bread, rub with raw garlic, top with the cooked kale and then finish with a spoonful of mild, creamy goats' cheese. 3 tbsp extra virgin olive oil1 large onion, sliced2 sprigs fresh rosemary1 medium or hot fresh red chilli, deseeded and thinly sliced4 garlic cloves, sliced250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slicessalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 large onion, sliced 2 sprigs fresh rosemary 1 medium or hot fresh red chilli, deseeded and thinly sliced 4 garlic cloves, sliced 250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices salt and freshly ground black pepper Method Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender.Add the rosemary, chilli and garlic and fry for one more minute.Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later.Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once. Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender. Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender. Add the rosemary, chilli and garlic and fry for one more minute. Add the rosemary, chilli and garlic and fry for one more minute. Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later. Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once. | {
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"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curlykaleorcavoloner_85608_16x9.jpg Simple cavolo nero with chilli and garlic makes excellent as a side dish with roast chicken, or as a topping for bruschetta - griddle slices of good bread, rub with raw garlic, top with the cooked kale and then finish with a spoonful of mild, creamy goats' cheese. 3 tbsp extra virgin olive oil1 large onion, sliced2 sprigs fresh rosemary1 medium or hot fresh red chilli, deseeded and thinly sliced4 garlic cloves, sliced250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slicessalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 large onion, sliced 2 sprigs fresh rosemary 1 medium or hot fresh red chilli, deseeded and thinly sliced 4 garlic cloves, sliced 250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices salt and freshly ground black pepper Method Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender.Add the rosemary, chilli and garlic and fry for one more minute.Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later.Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once. Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender. Heat the olive oil in a deep, heavy-bottomed lidded pan over a medium heat. Add the onion, turn down the heat and fry gently until very tender. Add the rosemary, chilli and garlic and fry for one more minute. Add the rosemary, chilli and garlic and fry for one more minute. Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later. Add the kale or cavolo nero and season with salt. Cover with a tight-fitting lid, reduce the heat to its absolute minimum and leave to cook gently for about 20 minutes. Stir once after five minutes, then again ten minutes later. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once. Remove the rosemary stalks, then taste and adjust the seasoning. Serve at once."
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} | c7c9861667a006cd7bfe5bb2b12a0a4d7c62bfb515c259dd392fb1f584729e5a | Fresh cranberry sauce recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_cranberry_sauce_88244_16x9.jpg Spoil yourself with this super-easy and quick homemade fresh cranberry sauce this Christmas. Mary Berry's version takes seconds to make. 225g/8oz fresh cranberries150g/5½oz caster sugar1 small, thin-skinned orange, cut into quarters, pips removed½ tsp mixed spicepinch freshly grated nutmeg 225g/8oz fresh cranberries 150g/5½oz caster sugar 1 small, thin-skinned orange, cut into quarters, pips removed ½ tsp mixed spice pinch freshly grated nutmeg Method Blend all of the cranberry sauce ingredients in a food processor until smooth. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Blend all of the cranberry sauce ingredients in a food processor until smooth. Blend all of the cranberry sauce ingredients in a food processor until smooth. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Recipe tips This sauce can be made up to 1 day in advance and kept, covered, in the fridge, until needed. Mary's easy version is raw but if you prefer a cooked sauce here is a great recipe. | {
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"title": "Fresh cranberry sauce 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/fresh_cranberry_sauce_88244_16x9.jpg Spoil yourself with this super-easy and quick homemade fresh cranberry sauce this Christmas. Mary Berry's version takes seconds to make. 225g/8oz fresh cranberries150g/5½oz caster sugar1 small, thin-skinned orange, cut into quarters, pips removed½ tsp mixed spicepinch freshly grated nutmeg 225g/8oz fresh cranberries 150g/5½oz caster sugar 1 small, thin-skinned orange, cut into quarters, pips removed ½ tsp mixed spice pinch freshly grated nutmeg Method Blend all of the cranberry sauce ingredients in a food processor until smooth. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Blend all of the cranberry sauce ingredients in a food processor until smooth. Blend all of the cranberry sauce ingredients in a food processor until smooth. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Either serve cold or gently heat through. Serve with roast turkey or leftover cold cuts. Recipe tips This sauce can be made up to 1 day in advance and kept, covered, in the fridge, until needed. Mary's easy version is raw but if you prefer a cooked sauce here is a great recipe."
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} | 3fbe5ac8d09bc3278159f8ab897fc922368fff3045e2ee66bb1758198c9e7026 | Marie Rose sauce recipe
An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marie_rose_sauce_06463_16x9.jpg This classic cocktail dressing is not just for prawns; it works fantastically well with salmon, in a burger or simply served alongside a bowl of crispy French fries. 200ml/⅓ pint mayonnaise2 tbsp tomato ketchup½ tsp cayenne pepper, plus extra to servedash Tabascodash Worcestershire sauce2 tsp brandysqueeze lemon juice, to tastesalt and freshly ground black pepper 200ml/⅓ pint mayonnaise 2 tbsp tomato ketchup ½ tsp cayenne pepper, plus extra to serve dash Tabasco dash Worcestershire sauce 2 tsp brandy squeeze lemon juice, to taste salt and freshly ground black pepper Method Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing.Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste.Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish. Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing. Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing. Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste. Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste. Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish. Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish. | {
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"title": "Marie Rose sauce recipe",
"content": "An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marie_rose_sauce_06463_16x9.jpg This classic cocktail dressing is not just for prawns; it works fantastically well with salmon, in a burger or simply served alongside a bowl of crispy French fries. 200ml/⅓ pint mayonnaise2 tbsp tomato ketchup½ tsp cayenne pepper, plus extra to servedash Tabascodash Worcestershire sauce2 tsp brandysqueeze lemon juice, to tastesalt and freshly ground black pepper 200ml/⅓ pint mayonnaise 2 tbsp tomato ketchup ½ tsp cayenne pepper, plus extra to serve dash Tabasco dash Worcestershire sauce 2 tsp brandy squeeze lemon juice, to taste salt and freshly ground black pepper Method Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing.Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste.Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish. Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing. Put the mayonnaise, ketchup, cayenne, Tabasco and Worcestershire sauce into a large mixing bowl. Whisk everything together until you have a soft pink, silky dressing. Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste. Add the brandy and lemon juice to the bowl and stir them in before seasoning well with salt and pepper to taste. Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish. Transfer the Marie Rose sauce to a serving bowl and sprinkle over a little more cayenne pepper to finish."
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} | 2e055f024ecddb34f061242c9ee75ebdd6a88e3f3164b9e8b37616164a849ba1 | Christmas crinkle cookies recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/festive_crinkle_biscuits_05075_16x9.jpg These Christmas crinkle cookies are spiced and coated in icing sugar for a festive touch. They're so easy to make and perfect to gift. 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 60g/2¼oz cocoa powder 75ml/2½ fl oz vegetable oil 2 free-range eggs 200g/7oz plain flour pinch salt 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 40g/1½oz icing sugar 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 60g/2¼oz cocoa powder 75ml/2½ fl oz vegetable oil 2 free-range eggs 200g/7oz plain flour pinch salt 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 40g/1½oz icing sugar Method Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Recipe tips These crinkle cookies are gorgeous and fudgey but if you prefer a more crumble biscuit you can cook them for a further 5 minutes. For a rounder crinkle cookie, don't flatten the balls into discs before baking. | {
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"title": "Christmas crinkle cookies recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/festive_crinkle_biscuits_05075_16x9.jpg These Christmas crinkle cookies are spiced and coated in icing sugar for a festive touch. They're so easy to make and perfect to gift. 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 60g/2¼oz cocoa powder 75ml/2½ fl oz vegetable oil 2 free-range eggs 200g/7oz plain flour pinch salt 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 40g/1½oz icing sugar 100g/3½oz caster sugar 100g/3½oz soft light brown sugar 60g/2¼oz cocoa powder 75ml/2½ fl oz vegetable oil 2 free-range eggs 200g/7oz plain flour pinch salt 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 40g/1½oz icing sugar Method Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan and line a baking tray with baking paper. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Whisk the caster sugar, brown sugar, cocoa powder, oil and eggs together in a large bowl. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Combine the flour, a pinch of salt, baking powder, cinnamon and ginger in a separate bowl and fold the dry ingredients into the wet mixture so that you have a very soft dough. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Roll the cookies into balls of around 40g/1½ oz – you should get about 15–16 that are golf ball-sized, then pat them down to flatten into thick discs. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Put the icing sugar into a bowl and toss the cookies in it, patting them so that they’re heavily coated. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Spread the biscuits about 3-fingers apart as they will spread a bit. Bake for around 16 minutes, or until they have risen slightly and have a crinkle and cracked design. Recipe tips These crinkle cookies are gorgeous and fudgey but if you prefer a more crumble biscuit you can cook them for a further 5 minutes. For a rounder crinkle cookie, don't flatten the balls into discs before baking."
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} | 0720a99128dc29126131b362fcf91f175f1d5988377f6fafc925e4132d71616e | Banana and oat cookies recipe
An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_oat_cookies_88425_16x9.jpg Easy as anything chewy egg-free cookies made with blended oats, chocolate, spices and banana. Go on, make them right now! 1 ripe banana (about 150g/5½oz) 50g/1¾oz jumbo porridge oats 20g/¾oz roughly chopped chocolate (any type)pinch sea salt ¼ tsp ground cinnamon ¼ tsp ground ginger 1 ripe banana (about 150g/5½oz) 50g/1¾oz jumbo porridge oats 20g/¾oz roughly chopped chocolate (any type) pinch sea salt ¼ tsp ground cinnamon ¼ tsp ground ginger Method Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. In a bowl, mash the ripe banana thoroughly, until smooth. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. In a bowl, mash the ripe banana thoroughly, until smooth. In a bowl, mash the ripe banana thoroughly, until smooth. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Recipe tips We used dark chocolate when making these cookies, but feel free to swap in whatever you have. | {
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"title": "Banana and oat cookies recipe",
"content": "An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_oat_cookies_88425_16x9.jpg Easy as anything chewy egg-free cookies made with blended oats, chocolate, spices and banana. Go on, make them right now! 1 ripe banana (about 150g/5½oz) 50g/1¾oz jumbo porridge oats 20g/¾oz roughly chopped chocolate (any type)pinch sea salt ¼ tsp ground cinnamon ¼ tsp ground ginger 1 ripe banana (about 150g/5½oz) 50g/1¾oz jumbo porridge oats 20g/¾oz roughly chopped chocolate (any type) pinch sea salt ¼ tsp ground cinnamon ¼ tsp ground ginger Method Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. In a bowl, mash the ripe banana thoroughly, until smooth. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. In a bowl, mash the ripe banana thoroughly, until smooth. In a bowl, mash the ripe banana thoroughly, until smooth. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Recipe tips We used dark chocolate when making these cookies, but feel free to swap in whatever you have."
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} | 3c687ab4742e75586c1f3f462cfc360440ab58130b535ca8a530cfa32f1a60d6 | Potato gnocchi recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_gnocchi_35010_16x9.jpg Learn how to make homemade gnocchi with Poppy O’Toole’s easy step-by-step method, achieving light and fluffy results every time. 4 medium Maris Piper potatoes 20g/¾oz finely grated Parmesan1 large free-range egg80g/2¾oz ‘00’ flour, plus extra for dustingsalt and white pepper 4 medium Maris Piper potatoes 20g/¾oz finely grated Parmesan 1 large free-range egg 80g/2¾oz ‘00’ flour, plus extra for dusting salt and white pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 40–60 minutes until soft and cooked through. Once cooked and still hot, cut in half and scoop out the soft inside with a spoon, then push the potato through a fine sieve. Weigh out 250g/9oz of this baked potato mash and place onto a clean surface.While still hot, add the Parmesan along with plenty of salt and pepper and mix. Make a well in the centre of this mixture and crack the egg into the middle. Use your hand to combine everything well.Once fully combined, add in half the flour to start forming a dough. When it starts to come together, add in the remaining flour. As soon as the dough is no longer sticky, stop kneading.Take a quarter of the dough and put the rest under a clean tea towel or cling film so it doesn’t dry out. Gently roll the dough into a long even-shaped sausage on a lightly dusted work surface, then use a sharp knife to cut even-sized pillows of soft gnocchi, about 2.5cm/1in long. You can leave them like this or roll the gnocchi down the back of a fork to make ridges. Put the shaped gnocchi onto a floured board as you work.Continue this process with the rest of the dough, keeping the dough and gnocchi pieces covered when not using to prevent them from drying or sticking. When you’re ready to cook the gnocchi, fill a large deep saucepan with salted water and bring to the boil. Once the water is boiling, add the gnocchi and cook for around 1–2 minutes over a high heat – they are ready when they float to the top.Drain the gnocchi and serve as you like. I like to serve them with a simple tomato and basil sauce, but you could eat with pesto, Parmesan and pepper or even a ragu. You can also fry them off after boiling for a crunchy texture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 40–60 minutes until soft and cooked through. Once cooked and still hot, cut in half and scoop out the soft inside with a spoon, then push the potato through a fine sieve. Weigh out 250g/9oz of this baked potato mash and place onto a clean surface. Bake the potatoes for 40–60 minutes until soft and cooked through. Once cooked and still hot, cut in half and scoop out the soft inside with a spoon, then push the potato through a fine sieve. Weigh out 250g/9oz of this baked potato mash and place onto a clean surface. While still hot, add the Parmesan along with plenty of salt and pepper and mix. Make a well in the centre of this mixture and crack the egg into the middle. Use your hand to combine everything well. While still hot, add the Parmesan along with plenty of salt and pepper and mix. Make a well in the centre of this mixture and crack the egg into the middle. Use your hand to combine everything well. Once fully combined, add in half the flour to start forming a dough. When it starts to come together, add in the remaining flour. As soon as the dough is no longer sticky, stop kneading. Once fully combined, add in half the flour to start forming a dough. When it starts to come together, add in the remaining flour. As soon as the dough is no longer sticky, stop kneading. Take a quarter of the dough and put the rest under a clean tea towel or cling film so it doesn’t dry out. Gently roll the dough into a long even-shaped sausage on a lightly dusted work surface, then use a sharp knife to cut even-sized pillows of soft gnocchi, about 2.5cm/1in long. You can leave them like this or roll the gnocchi down the back of a fork to make ridges. Put the shaped gnocchi onto a floured board as you work. Take a quarter of the dough and put the rest under a clean tea towel or cling film so it doesn’t dry out. Gently roll the dough into a long even-shaped sausage on a lightly dusted work surface, then use a sharp knife to cut even-sized pillows of soft gnocchi, about 2.5cm/1in long. You can leave them like this or roll the gnocchi down the back of a fork to make ridges. Put the shaped gnocchi onto a floured board as you work. Continue this process with the rest of the dough, keeping the dough and gnocchi pieces covered when not using to prevent them from drying or sticking. Continue this process with the rest of the dough, keeping the dough and gnocchi pieces covered when not using to prevent them from drying or sticking. When you’re ready to cook the gnocchi, fill a large deep saucepan with salted water and bring to the boil. Once the water is boiling, add the gnocchi and cook for around 1–2 minutes over a high heat – they are ready when they float to the top. When you’re ready to cook the gnocchi, fill a large deep saucepan with salted water and bring to the boil. Once the water is boiling, add the gnocchi and cook for around 1–2 minutes over a high heat – they are ready when they float to the top. Drain the gnocchi and serve as you like. I like to serve them with a simple tomato and basil sauce, but you could eat with pesto, Parmesan and pepper or even a ragu. You can also fry them off after boiling for a crunchy texture. Drain the gnocchi and serve as you like. I like to serve them with a simple tomato and basil sauce, but you could eat with pesto, Parmesan and pepper or even a ragu. You can also fry them off after boiling for a crunchy texture. | {
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"title": "Potato gnocchi recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_gnocchi_35010_16x9.jpg Learn how to make homemade gnocchi with Poppy O’Toole’s easy step-by-step method, achieving light and fluffy results every time. 4 medium Maris Piper potatoes 20g/¾oz finely grated Parmesan1 large free-range egg80g/2¾oz ‘00’ flour, plus extra for dustingsalt and white pepper 4 medium Maris Piper potatoes 20g/¾oz finely grated Parmesan 1 large free-range egg 80g/2¾oz ‘00’ flour, plus extra for dusting salt and white pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 40–60 minutes until soft and cooked through. Once cooked and still hot, cut in half and scoop out the soft inside with a spoon, then push the potato through a fine sieve. Weigh out 250g/9oz of this baked potato mash and place onto a clean surface.While still hot, add the Parmesan along with plenty of salt and pepper and mix. Make a well in the centre of this mixture and crack the egg into the middle. Use your hand to combine everything well.Once fully combined, add in half the flour to start forming a dough. When it starts to come together, add in the remaining flour. As soon as the dough is no longer sticky, stop kneading.Take a quarter of the dough and put the rest under a clean tea towel or cling film so it doesn’t dry out. Gently roll the dough into a long even-shaped sausage on a lightly dusted work surface, then use a sharp knife to cut even-sized pillows of soft gnocchi, about 2.5cm/1in long. You can leave them like this or roll the gnocchi down the back of a fork to make ridges. Put the shaped gnocchi onto a floured board as you work.Continue this process with the rest of the dough, keeping the dough and gnocchi pieces covered when not using to prevent them from drying or sticking. When you’re ready to cook the gnocchi, fill a large deep saucepan with salted water and bring to the boil. Once the water is boiling, add the gnocchi and cook for around 1–2 minutes over a high heat – they are ready when they float to the top.Drain the gnocchi and serve as you like. I like to serve them with a simple tomato and basil sauce, but you could eat with pesto, Parmesan and pepper or even a ragu. You can also fry them off after boiling for a crunchy texture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 40–60 minutes until soft and cooked through. Once cooked and still hot, cut in half and scoop out the soft inside with a spoon, then push the potato through a fine sieve. Weigh out 250g/9oz of this baked potato mash and place onto a clean surface. Bake the potatoes for 40–60 minutes until soft and cooked through. Once cooked and still hot, cut in half and scoop out the soft inside with a spoon, then push the potato through a fine sieve. Weigh out 250g/9oz of this baked potato mash and place onto a clean surface. While still hot, add the Parmesan along with plenty of salt and pepper and mix. Make a well in the centre of this mixture and crack the egg into the middle. Use your hand to combine everything well. While still hot, add the Parmesan along with plenty of salt and pepper and mix. Make a well in the centre of this mixture and crack the egg into the middle. Use your hand to combine everything well. Once fully combined, add in half the flour to start forming a dough. When it starts to come together, add in the remaining flour. As soon as the dough is no longer sticky, stop kneading. Once fully combined, add in half the flour to start forming a dough. When it starts to come together, add in the remaining flour. As soon as the dough is no longer sticky, stop kneading. Take a quarter of the dough and put the rest under a clean tea towel or cling film so it doesn’t dry out. Gently roll the dough into a long even-shaped sausage on a lightly dusted work surface, then use a sharp knife to cut even-sized pillows of soft gnocchi, about 2.5cm/1in long. You can leave them like this or roll the gnocchi down the back of a fork to make ridges. Put the shaped gnocchi onto a floured board as you work. Take a quarter of the dough and put the rest under a clean tea towel or cling film so it doesn’t dry out. Gently roll the dough into a long even-shaped sausage on a lightly dusted work surface, then use a sharp knife to cut even-sized pillows of soft gnocchi, about 2.5cm/1in long. You can leave them like this or roll the gnocchi down the back of a fork to make ridges. Put the shaped gnocchi onto a floured board as you work. Continue this process with the rest of the dough, keeping the dough and gnocchi pieces covered when not using to prevent them from drying or sticking. Continue this process with the rest of the dough, keeping the dough and gnocchi pieces covered when not using to prevent them from drying or sticking. When you’re ready to cook the gnocchi, fill a large deep saucepan with salted water and bring to the boil. Once the water is boiling, add the gnocchi and cook for around 1–2 minutes over a high heat – they are ready when they float to the top. When you’re ready to cook the gnocchi, fill a large deep saucepan with salted water and bring to the boil. Once the water is boiling, add the gnocchi and cook for around 1–2 minutes over a high heat – they are ready when they float to the top. Drain the gnocchi and serve as you like. I like to serve them with a simple tomato and basil sauce, but you could eat with pesto, Parmesan and pepper or even a ragu. You can also fry them off after boiling for a crunchy texture. Drain the gnocchi and serve as you like. I like to serve them with a simple tomato and basil sauce, but you could eat with pesto, Parmesan and pepper or even a ragu. You can also fry them off after boiling for a crunchy texture."
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} | f31ca2b5ba88680cadc98911751cd75e50448ad5584413d0cddea29181336575 | Sausage, radicchio and lemon gnocchi recipe
For the gnocchi, preheat the oven to 170C/340F/Gas 3½.Rub the potatoes in the oil, then pile the rock salt in the centre of a baking tray and place the potatoes on top. Bake in the oven for 1½ hours, or until tender. Set aside until cool enough to handle.Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with salt and freshly ground black pepper, then beat in the flour and egg yolk until the mixture comes together as a soft dough.Turn the dough out onto a lightly floured work surface and divide it into quarters. Roll each piece of dough into a long sausage and cut into 2cm/¾in pieces. Lightly pinch each gnocchi in the middle so that the ends are slightly wider than the middle.Lower the gnocchi into a large pan of boiling, salted water and boil until the gnocchi bob to the surface. Remove from the pan using a slotted spoon, then transfer to a bowl of ice-cold water, to cool.Meanwhile, for the sauce, heat half of the butter in a frying pan over a medium heat. Add the sausage meat and fry until golden-brown all over. Add the shallots, garlic and chilli flakes and fry for a further 2-3 minutes.Pour in the chicken stock and bring to the boil. Reduce the heat until the mixture is simmering and continue to simmer until the volume of liquid has reduced by half and the sausagemeat is cooked through.Add the cream, drained gnocchi, capers, parsley and lemon zest and continue to simmer for 2-3 minutes, or until heated through.Heat a griddle pan over a high heat. Rub the radicchio wedges with the olive oil, then place onto the griddle pan and fry for one minute on each side, or until lightly charred.Heat the remaining butter in a small frying pan over a medium heat. Add the breadcrumbs and fry until golden-brown, then season, to taste, with salt and freshly ground black pepper. Tip the crumbs on to kitchen paper to cool.To serve, arrange the charred radicchio wedges on a large serving plate. Spoon over the gnocchi and sauce. Garnish with the Parmesan and the crunchy breadcrumbs. For the gnocchi, preheat the oven to 170C/340F/Gas 3½. For the gnocchi, preheat the oven to 170C/340F/Gas 3½. Rub the potatoes in the oil, then pile the rock salt in the centre of a baking tray and place the potatoes on top. Bake in the oven for 1½ hours, or until tender. Set aside until cool enough to handle. Rub the potatoes in the oil, then pile the rock salt in the centre of a baking tray and place the potatoes on top. Bake in the oven for 1½ hours, or until tender. Set aside until cool enough to handle. Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with salt and freshly ground black pepper, then beat in the flour and egg yolk until the mixture comes together as a soft dough. Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with salt and freshly ground black pepper, then beat in the flour and egg yolk until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and divide it into quarters. Roll each piece of dough into a long sausage and cut into 2cm/¾in pieces. Lightly pinch each gnocchi in the middle so that the ends are slightly wider than the middle. Turn the dough out onto a lightly floured work surface and divide it into quarters. Roll each piece of dough into a long sausage and cut into 2cm/¾in pieces. Lightly pinch each gnocchi in the middle so that the ends are slightly wider than the middle. Lower the gnocchi into a large pan of boiling, salted water and boil until the gnocchi bob to the surface. Remove from the pan using a slotted spoon, then transfer to a bowl of ice-cold water, to cool. Lower the gnocchi into a large pan of boiling, salted water and boil until the gnocchi bob to the surface. Remove from the pan using a slotted spoon, then transfer to a bowl of ice-cold water, to cool. Meanwhile, for the sauce, heat half of the butter in a frying pan over a medium heat. Add the sausage meat and fry until golden-brown all over. Add the shallots, garlic and chilli flakes and fry for a further 2-3 minutes. Meanwhile, for the sauce, heat half of the butter in a frying pan over a medium heat. Add the sausage meat and fry until golden-brown all over. Add the shallots, garlic and chilli flakes and fry for a further 2-3 minutes. Pour in the chicken stock and bring to the boil. Reduce the heat until the mixture is simmering and continue to simmer until the volume of liquid has reduced by half and the sausagemeat is cooked through. Pour in the chicken stock and bring to the boil. Reduce the heat until the mixture is simmering and continue to simmer until the volume of liquid has reduced by half and the sausagemeat is cooked through. Add the cream, drained gnocchi, capers, parsley and lemon zest and continue to simmer for 2-3 minutes, or until heated through. Add the cream, drained gnocchi, capers, parsley and lemon zest and continue to simmer for 2-3 minutes, or until heated through. Heat a griddle pan over a high heat. Rub the radicchio wedges with the olive oil, then place onto the griddle pan and fry for one minute on each side, or until lightly charred. Heat a griddle pan over a high heat. Rub the radicchio wedges with the olive oil, then place onto the griddle pan and fry for one minute on each side, or until lightly charred. Heat the remaining butter in a small frying pan over a medium heat. Add the breadcrumbs and fry until golden-brown, then season, to taste, with salt and freshly ground black pepper. Tip the crumbs on to kitchen paper to cool. Heat the remaining butter in a small frying pan over a medium heat. Add the breadcrumbs and fry until golden-brown, then season, to taste, with salt and freshly ground black pepper. Tip the crumbs on to kitchen paper to cool. To serve, arrange the charred radicchio wedges on a large serving plate. Spoon over the gnocchi and sauce. Garnish with the Parmesan and the crunchy breadcrumbs. To serve, arrange the charred radicchio wedges on a large serving plate. Spoon over the gnocchi and sauce. Garnish with the Parmesan and the crunchy breadcrumbs. | {
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"title": "Sausage, radicchio and lemon gnocchi recipe",
"content": "For the gnocchi, preheat the oven to 170C/340F/Gas 3½.Rub the potatoes in the oil, then pile the rock salt in the centre of a baking tray and place the potatoes on top. Bake in the oven for 1½ hours, or until tender. Set aside until cool enough to handle.Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with salt and freshly ground black pepper, then beat in the flour and egg yolk until the mixture comes together as a soft dough.Turn the dough out onto a lightly floured work surface and divide it into quarters. Roll each piece of dough into a long sausage and cut into 2cm/¾in pieces. Lightly pinch each gnocchi in the middle so that the ends are slightly wider than the middle.Lower the gnocchi into a large pan of boiling, salted water and boil until the gnocchi bob to the surface. Remove from the pan using a slotted spoon, then transfer to a bowl of ice-cold water, to cool.Meanwhile, for the sauce, heat half of the butter in a frying pan over a medium heat. Add the sausage meat and fry until golden-brown all over. Add the shallots, garlic and chilli flakes and fry for a further 2-3 minutes.Pour in the chicken stock and bring to the boil. Reduce the heat until the mixture is simmering and continue to simmer until the volume of liquid has reduced by half and the sausagemeat is cooked through.Add the cream, drained gnocchi, capers, parsley and lemon zest and continue to simmer for 2-3 minutes, or until heated through.Heat a griddle pan over a high heat. Rub the radicchio wedges with the olive oil, then place onto the griddle pan and fry for one minute on each side, or until lightly charred.Heat the remaining butter in a small frying pan over a medium heat. Add the breadcrumbs and fry until golden-brown, then season, to taste, with salt and freshly ground black pepper. Tip the crumbs on to kitchen paper to cool.To serve, arrange the charred radicchio wedges on a large serving plate. Spoon over the gnocchi and sauce. Garnish with the Parmesan and the crunchy breadcrumbs. For the gnocchi, preheat the oven to 170C/340F/Gas 3½. For the gnocchi, preheat the oven to 170C/340F/Gas 3½. Rub the potatoes in the oil, then pile the rock salt in the centre of a baking tray and place the potatoes on top. Bake in the oven for 1½ hours, or until tender. Set aside until cool enough to handle. Rub the potatoes in the oil, then pile the rock salt in the centre of a baking tray and place the potatoes on top. Bake in the oven for 1½ hours, or until tender. Set aside until cool enough to handle. Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with salt and freshly ground black pepper, then beat in the flour and egg yolk until the mixture comes together as a soft dough. Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with salt and freshly ground black pepper, then beat in the flour and egg yolk until the mixture comes together as a soft dough. Turn the dough out onto a lightly floured work surface and divide it into quarters. Roll each piece of dough into a long sausage and cut into 2cm/¾in pieces. Lightly pinch each gnocchi in the middle so that the ends are slightly wider than the middle. Turn the dough out onto a lightly floured work surface and divide it into quarters. Roll each piece of dough into a long sausage and cut into 2cm/¾in pieces. Lightly pinch each gnocchi in the middle so that the ends are slightly wider than the middle. Lower the gnocchi into a large pan of boiling, salted water and boil until the gnocchi bob to the surface. Remove from the pan using a slotted spoon, then transfer to a bowl of ice-cold water, to cool. Lower the gnocchi into a large pan of boiling, salted water and boil until the gnocchi bob to the surface. Remove from the pan using a slotted spoon, then transfer to a bowl of ice-cold water, to cool. Meanwhile, for the sauce, heat half of the butter in a frying pan over a medium heat. Add the sausage meat and fry until golden-brown all over. Add the shallots, garlic and chilli flakes and fry for a further 2-3 minutes. Meanwhile, for the sauce, heat half of the butter in a frying pan over a medium heat. Add the sausage meat and fry until golden-brown all over. Add the shallots, garlic and chilli flakes and fry for a further 2-3 minutes. Pour in the chicken stock and bring to the boil. Reduce the heat until the mixture is simmering and continue to simmer until the volume of liquid has reduced by half and the sausagemeat is cooked through. Pour in the chicken stock and bring to the boil. Reduce the heat until the mixture is simmering and continue to simmer until the volume of liquid has reduced by half and the sausagemeat is cooked through. Add the cream, drained gnocchi, capers, parsley and lemon zest and continue to simmer for 2-3 minutes, or until heated through. Add the cream, drained gnocchi, capers, parsley and lemon zest and continue to simmer for 2-3 minutes, or until heated through. Heat a griddle pan over a high heat. Rub the radicchio wedges with the olive oil, then place onto the griddle pan and fry for one minute on each side, or until lightly charred. Heat a griddle pan over a high heat. Rub the radicchio wedges with the olive oil, then place onto the griddle pan and fry for one minute on each side, or until lightly charred. Heat the remaining butter in a small frying pan over a medium heat. Add the breadcrumbs and fry until golden-brown, then season, to taste, with salt and freshly ground black pepper. Tip the crumbs on to kitchen paper to cool. Heat the remaining butter in a small frying pan over a medium heat. Add the breadcrumbs and fry until golden-brown, then season, to taste, with salt and freshly ground black pepper. Tip the crumbs on to kitchen paper to cool. To serve, arrange the charred radicchio wedges on a large serving plate. Spoon over the gnocchi and sauce. Garnish with the Parmesan and the crunchy breadcrumbs. To serve, arrange the charred radicchio wedges on a large serving plate. Spoon over the gnocchi and sauce. Garnish with the Parmesan and the crunchy breadcrumbs."
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} | 0e00986ca66edf155cd806e589d5a287a5f1a6e349970d8f3bd4d35fa3197d7f | Kid’s customised couscous salad recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_customised_couscous_17817_16x9.jpg Couscous is easy to prepare and can be used as a base for a healthy salad that can contain whatever veg children choose. Couscous can be served warm as a side dish for stews and curries or cold as a salad - it is perfect cooked the day before for picnics and lunchboxes. ¼ cucumber10 cherry tomatoes or 3 larger tomatoes1 pepper, any colour2 spring onions100g/3½oz sweetcorn, frozen or tinned (drained weight)150g/5½oz couscoussmall lemon, juice only (you can also use orange)1 tbsp olive oil200ml/7fl oz boiling water ¼ cucumber 10 cherry tomatoes or 3 larger tomatoes 1 pepper, any colour 2 spring onions 100g/3½oz sweetcorn, frozen or tinned (drained weight) 150g/5½oz couscous small lemon, juice only (you can also use orange) 1 tbsp olive oil 200ml/7fl oz boiling water small bunch herbs, such as parsley and coriandersmall handful nuts, such as flaked almonds, pine nuts, or pistachios small handful olives, choppedsmall handful dried fruits such as raisins, sultanas, chopped dried apricots small bunch herbs, such as parsley and coriander small handful nuts, such as flaked almonds, pine nuts, or pistachios small handful olives, chopped small handful dried fruits such as raisins, sultanas, chopped dried apricots Method Kids job: Chop all of the vegetables into really small pieces. Kids need to be helped with chopping - use a knife which doesn’t have a pointy end. You can buy plastic salad knives for very little money which are ideal for kids to use. They can also use smooth edged table knives (not serrated which cuts fingers easily), but may need help chopping hard vegetables. It is good to chop alongside the kids with a sharp knife so they can see how it is done. Show them how to curl their fingers away from the knife like a claw, keeping your fingernails flat on the vegetable you are chopping.Kid’s job: Place the couscous in a large heat proof bowl and then squeeze in the lemon or orange juice and a drizzle of olive oil.Adult’s job: Pour the boiling water onto the couscous, cover with cling film, then set it aside to stand for five minutes.Kid’s job: Use a fork to stir up the couscous until it looks fluffy.Kid’s job: Add the chopped vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too. Serve with falafel, grilled chicken, or a few slices of griddled halloumi. Kids job: Chop all of the vegetables into really small pieces. Kids need to be helped with chopping - use a knife which doesn’t have a pointy end. You can buy plastic salad knives for very little money which are ideal for kids to use. They can also use smooth edged table knives (not serrated which cuts fingers easily), but may need help chopping hard vegetables. It is good to chop alongside the kids with a sharp knife so they can see how it is done. Show them how to curl their fingers away from the knife like a claw, keeping your fingernails flat on the vegetable you are chopping. Kids job: Chop all of the vegetables into really small pieces. Kids need to be helped with chopping - use a knife which doesn’t have a pointy end. You can buy plastic salad knives for very little money which are ideal for kids to use. They can also use smooth edged table knives (not serrated which cuts fingers easily), but may need help chopping hard vegetables. It is good to chop alongside the kids with a sharp knife so they can see how it is done. Show them how to curl their fingers away from the knife like a claw, keeping your fingernails flat on the vegetable you are chopping. Kid’s job: Place the couscous in a large heat proof bowl and then squeeze in the lemon or orange juice and a drizzle of olive oil. Kid’s job: Place the couscous in a large heat proof bowl and then squeeze in the lemon or orange juice and a drizzle of olive oil. Adult’s job: Pour the boiling water onto the couscous, cover with cling film, then set it aside to stand for five minutes. Adult’s job: Pour the boiling water onto the couscous, cover with cling film, then set it aside to stand for five minutes. Kid’s job: Use a fork to stir up the couscous until it looks fluffy. Kid’s job: Use a fork to stir up the couscous until it looks fluffy. Kid’s job: Add the chopped vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too. Serve with falafel, grilled chicken, or a few slices of griddled halloumi. Kid’s job: Add the chopped vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too. Serve with falafel, grilled chicken, or a few slices of griddled halloumi. Recipe tips If you are feeling more adventurous you can add a tray of roasted vegetables such as squash, cauliflower, aubergine and peppers. Drizzle with a little oil and roast in a hot oven for 15 minutes before adding to the couscous. Kids can get all of the ingredients ready in the baking tray and rub them with oil before an adult puts them in and out of the oven. | {
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"title": "Kid’s customised couscous salad recipe",
"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_customised_couscous_17817_16x9.jpg Couscous is easy to prepare and can be used as a base for a healthy salad that can contain whatever veg children choose. Couscous can be served warm as a side dish for stews and curries or cold as a salad - it is perfect cooked the day before for picnics and lunchboxes. ¼ cucumber10 cherry tomatoes or 3 larger tomatoes1 pepper, any colour2 spring onions100g/3½oz sweetcorn, frozen or tinned (drained weight)150g/5½oz couscoussmall lemon, juice only (you can also use orange)1 tbsp olive oil200ml/7fl oz boiling water ¼ cucumber 10 cherry tomatoes or 3 larger tomatoes 1 pepper, any colour 2 spring onions 100g/3½oz sweetcorn, frozen or tinned (drained weight) 150g/5½oz couscous small lemon, juice only (you can also use orange) 1 tbsp olive oil 200ml/7fl oz boiling water small bunch herbs, such as parsley and coriandersmall handful nuts, such as flaked almonds, pine nuts, or pistachios small handful olives, choppedsmall handful dried fruits such as raisins, sultanas, chopped dried apricots small bunch herbs, such as parsley and coriander small handful nuts, such as flaked almonds, pine nuts, or pistachios small handful olives, chopped small handful dried fruits such as raisins, sultanas, chopped dried apricots Method Kids job: Chop all of the vegetables into really small pieces. Kids need to be helped with chopping - use a knife which doesn’t have a pointy end. You can buy plastic salad knives for very little money which are ideal for kids to use. They can also use smooth edged table knives (not serrated which cuts fingers easily), but may need help chopping hard vegetables. It is good to chop alongside the kids with a sharp knife so they can see how it is done. Show them how to curl their fingers away from the knife like a claw, keeping your fingernails flat on the vegetable you are chopping.Kid’s job: Place the couscous in a large heat proof bowl and then squeeze in the lemon or orange juice and a drizzle of olive oil.Adult’s job: Pour the boiling water onto the couscous, cover with cling film, then set it aside to stand for five minutes.Kid’s job: Use a fork to stir up the couscous until it looks fluffy.Kid’s job: Add the chopped vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too. Serve with falafel, grilled chicken, or a few slices of griddled halloumi. Kids job: Chop all of the vegetables into really small pieces. Kids need to be helped with chopping - use a knife which doesn’t have a pointy end. You can buy plastic salad knives for very little money which are ideal for kids to use. They can also use smooth edged table knives (not serrated which cuts fingers easily), but may need help chopping hard vegetables. It is good to chop alongside the kids with a sharp knife so they can see how it is done. Show them how to curl their fingers away from the knife like a claw, keeping your fingernails flat on the vegetable you are chopping. Kids job: Chop all of the vegetables into really small pieces. Kids need to be helped with chopping - use a knife which doesn’t have a pointy end. You can buy plastic salad knives for very little money which are ideal for kids to use. They can also use smooth edged table knives (not serrated which cuts fingers easily), but may need help chopping hard vegetables. It is good to chop alongside the kids with a sharp knife so they can see how it is done. Show them how to curl their fingers away from the knife like a claw, keeping your fingernails flat on the vegetable you are chopping. Kid’s job: Place the couscous in a large heat proof bowl and then squeeze in the lemon or orange juice and a drizzle of olive oil. Kid’s job: Place the couscous in a large heat proof bowl and then squeeze in the lemon or orange juice and a drizzle of olive oil. Adult’s job: Pour the boiling water onto the couscous, cover with cling film, then set it aside to stand for five minutes. Adult’s job: Pour the boiling water onto the couscous, cover with cling film, then set it aside to stand for five minutes. Kid’s job: Use a fork to stir up the couscous until it looks fluffy. Kid’s job: Use a fork to stir up the couscous until it looks fluffy. Kid’s job: Add the chopped vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too. Serve with falafel, grilled chicken, or a few slices of griddled halloumi. Kid’s job: Add the chopped vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too. Serve with falafel, grilled chicken, or a few slices of griddled halloumi. Recipe tips If you are feeling more adventurous you can add a tray of roasted vegetables such as squash, cauliflower, aubergine and peppers. Drizzle with a little oil and roast in a hot oven for 15 minutes before adding to the couscous. Kids can get all of the ingredients ready in the baking tray and rub them with oil before an adult puts them in and out of the oven."
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} | 1cb16e001eadf7e97622861353fdb7340a4f110a1d20b45dce46e5fc51cd0ddd | Romesco chicken one-pot stew recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/romesco_chicken_one-pot_10570_16x9.jpg Transform Philli’s romesco sauce into a meal with this romesco chicken stew recipe. 1 large chicken breast, skin onpinch salt 1 tbsp olive oil 400g tin cannellini beans, drained 3 roasted red peppers from a jar, sliced 1 dollop romesco sauce1 tbsp finely chopped parsley, to serve 1 large chicken breast, skin on pinch salt 1 tbsp olive oil 400g tin cannellini beans, drained 3 roasted red peppers from a jar, sliced 1 dollop romesco sauce 1 dollop romesco sauce 1 tbsp finely chopped parsley, to serve Method Season the chicken breast with salt.Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden.Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. To serve slice the chicken breast and sprinkle with chopped parsley. Season the chicken breast with salt. Season the chicken breast with salt. Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden. Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden. Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. To serve slice the chicken breast and sprinkle with chopped parsley. To serve slice the chicken breast and sprinkle with chopped parsley. | {
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"title": "Romesco chicken one-pot stew recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/romesco_chicken_one-pot_10570_16x9.jpg Transform Philli’s romesco sauce into a meal with this romesco chicken stew recipe. 1 large chicken breast, skin onpinch salt 1 tbsp olive oil 400g tin cannellini beans, drained 3 roasted red peppers from a jar, sliced 1 dollop romesco sauce1 tbsp finely chopped parsley, to serve 1 large chicken breast, skin on pinch salt 1 tbsp olive oil 400g tin cannellini beans, drained 3 roasted red peppers from a jar, sliced 1 dollop romesco sauce 1 dollop romesco sauce 1 tbsp finely chopped parsley, to serve Method Season the chicken breast with salt.Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden.Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. To serve slice the chicken breast and sprinkle with chopped parsley. Season the chicken breast with salt. Season the chicken breast with salt. Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden. Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden. Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. To serve slice the chicken breast and sprinkle with chopped parsley. To serve slice the chicken breast and sprinkle with chopped parsley."
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} | 7fc250ccf8eda9c0ec70e51a949c0810d9a5553bc9bf0aae9ff152ccf49cc7dc | Roast poussin with aoili and fries recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_poussin_aoili_16953_16x9.jpg Enjoy a succulent whole roasted poussin with crispy shoestring fries and garlicky aioli – what could be better? 50g/1¾oz butter2 tbsp chopped fresh parsley ½ lemon, juice only, plus ¼ lemon wedge 1 poussina few fresh thyme sprigs 2 garlic cloves, peeled and left whole3 fresh sage leaves 1 bay leaf ½ chicken stock cube 50g/1¾oz butter 2 tbsp chopped fresh parsley ½ lemon, juice only, plus ¼ lemon wedge 1 poussin a few fresh thyme sprigs 2 garlic cloves, peeled and left whole 3 fresh sage leaves 1 bay leaf ½ chicken stock cube 15g/½oz butter 2 shallots, diced 1 garlic clove, chopped1 tsp chopped fresh thyme 150g/5½oz fresh breadcrumbs3 fresh sage leaves, chopped 1 tbsp chopped fresh parsley 1 free-range egg, plus 1 free-range egg yolksalt and freshly ground black pepper 15g/½oz butter 2 shallots, diced 1 garlic clove, chopped 1 tsp chopped fresh thyme 150g/5½oz fresh breadcrumbs 3 fresh sage leaves, chopped 1 tbsp chopped fresh parsley 1 free-range egg, plus 1 free-range egg yolk salt and freshly ground black pepper 2 free-range egg yolks 3 large garlic cloves, chopped1 tbsp Dijon mustard 100ml/3½fl oz olive oil 100ml/3½fl oz vegetable oil lemon juice, to taste pinch salt and white pepper 2 free-range egg yolks 3 large garlic cloves, chopped 1 tbsp Dijon mustard 100ml/3½fl oz olive oil 100ml/3½fl oz vegetable oil lemon juice, to taste pinch salt and white pepper 4 Maris Piper potatoes, cut into shoestring fries around 1cm thick40g/1½oz butter 2 garlic cloves, crushed1 sprig rosemary, leaves chopped 4 Maris Piper potatoes, cut into shoestring fries around 1cm thick 40g/1½oz butter 2 garlic cloves, crushed 1 sprig rosemary, leaves chopped Method To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube.Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes.Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips.Serve the chicken family style with the chips and aioli on the side. To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube. Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes. Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips. Serve the chicken family style with the chips and aioli on the side. Serve the chicken family style with the chips and aioli on the side. | {
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"title": "Roast poussin with aoili and fries 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/roast_poussin_aoili_16953_16x9.jpg Enjoy a succulent whole roasted poussin with crispy shoestring fries and garlicky aioli – what could be better? 50g/1¾oz butter2 tbsp chopped fresh parsley ½ lemon, juice only, plus ¼ lemon wedge 1 poussina few fresh thyme sprigs 2 garlic cloves, peeled and left whole3 fresh sage leaves 1 bay leaf ½ chicken stock cube 50g/1¾oz butter 2 tbsp chopped fresh parsley ½ lemon, juice only, plus ¼ lemon wedge 1 poussin a few fresh thyme sprigs 2 garlic cloves, peeled and left whole 3 fresh sage leaves 1 bay leaf ½ chicken stock cube 15g/½oz butter 2 shallots, diced 1 garlic clove, chopped1 tsp chopped fresh thyme 150g/5½oz fresh breadcrumbs3 fresh sage leaves, chopped 1 tbsp chopped fresh parsley 1 free-range egg, plus 1 free-range egg yolksalt and freshly ground black pepper 15g/½oz butter 2 shallots, diced 1 garlic clove, chopped 1 tsp chopped fresh thyme 150g/5½oz fresh breadcrumbs 3 fresh sage leaves, chopped 1 tbsp chopped fresh parsley 1 free-range egg, plus 1 free-range egg yolk salt and freshly ground black pepper 2 free-range egg yolks 3 large garlic cloves, chopped1 tbsp Dijon mustard 100ml/3½fl oz olive oil 100ml/3½fl oz vegetable oil lemon juice, to taste pinch salt and white pepper 2 free-range egg yolks 3 large garlic cloves, chopped 1 tbsp Dijon mustard 100ml/3½fl oz olive oil 100ml/3½fl oz vegetable oil lemon juice, to taste pinch salt and white pepper 4 Maris Piper potatoes, cut into shoestring fries around 1cm thick40g/1½oz butter 2 garlic cloves, crushed1 sprig rosemary, leaves chopped 4 Maris Piper potatoes, cut into shoestring fries around 1cm thick 40g/1½oz butter 2 garlic cloves, crushed 1 sprig rosemary, leaves chopped Method To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube.Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes.Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips.Serve the chicken family style with the chips and aioli on the side. To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube. Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes. Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips. Serve the chicken family style with the chips and aioli on the side. Serve the chicken family style with the chips and aioli on the side."
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} | 9c459a509c5155e35d3f85297b38028b9842b2259e86ac463512a631e32b2e95 | Leftover roast chicken stock recipe
An average of 5.0 out of 5 stars from 1 rating leftover roast chickenvegetables, such as onions, carrots and celery leftover roast chicken vegetables, such as onions, carrots and celery Method Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. | {
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"title": "Leftover roast chicken stock recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating leftover roast chickenvegetables, such as onions, carrots and celery leftover roast chicken vegetables, such as onions, carrots and celery Method Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed."
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} | b42a66b4a9be9ba6abd4b6d61bc4505a48f615d361a69bc0ce7488bf07afaa10 | Grilled poussin with spiced tomato sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Roasted poussin served with chargrilled lettuce and a hot tomato sauce. For an impressive date night that takes less than 30 minutes. 1 spatchcock poussinfreshly ground black pepper 1 spatchcock poussin freshly ground black pepper 3 tbsp olive oil 1 tbsp sherry vinegar 1 tsp finely chopped fresh flatleaf parsley 2 slices Parma ham, shredded2 Little Gem lettuces, cut into quatersfreshly ground black pepper 3 tbsp olive oil 1 tbsp sherry vinegar 1 tsp finely chopped fresh flatleaf parsley 2 slices Parma ham, shredded 2 Little Gem lettuces, cut into quaters freshly ground black pepper 100ml/3½fl oz tomato ketchup 50ml/2fl oz vegetable oil2 garlic cloves, crushed2 tbsp sherry vinegar few drops Tabasco 1 tbsp Worcestershire sauce 2 shallots, peeled and finely chopped1 tbsp chopped fresh chives1 tbsp chopped fresh tarragon 100ml/3½fl oz tomato ketchup 50ml/2fl oz vegetable oil 2 garlic cloves, crushed 2 tbsp sherry vinegar few drops Tabasco 1 tbsp Worcestershire sauce 2 shallots, peeled and finely chopped 1 tbsp chopped fresh chives 1 tbsp chopped fresh tarragon Method To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin. To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin. | {
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"title": "Grilled poussin with spiced tomato sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Roasted poussin served with chargrilled lettuce and a hot tomato sauce. For an impressive date night that takes less than 30 minutes. 1 spatchcock poussinfreshly ground black pepper 1 spatchcock poussin freshly ground black pepper 3 tbsp olive oil 1 tbsp sherry vinegar 1 tsp finely chopped fresh flatleaf parsley 2 slices Parma ham, shredded2 Little Gem lettuces, cut into quatersfreshly ground black pepper 3 tbsp olive oil 1 tbsp sherry vinegar 1 tsp finely chopped fresh flatleaf parsley 2 slices Parma ham, shredded 2 Little Gem lettuces, cut into quaters freshly ground black pepper 100ml/3½fl oz tomato ketchup 50ml/2fl oz vegetable oil2 garlic cloves, crushed2 tbsp sherry vinegar few drops Tabasco 1 tbsp Worcestershire sauce 2 shallots, peeled and finely chopped1 tbsp chopped fresh chives1 tbsp chopped fresh tarragon 100ml/3½fl oz tomato ketchup 50ml/2fl oz vegetable oil 2 garlic cloves, crushed 2 tbsp sherry vinegar few drops Tabasco 1 tbsp Worcestershire sauce 2 shallots, peeled and finely chopped 1 tbsp chopped fresh chives 1 tbsp chopped fresh tarragon Method To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin. To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the poussin, season the bird well and chargrill on both sides until well coloured. Transfer to a roasting tin and cook in a hot oven for 15–20 minutes. The poussin is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. To make the vinaigrette lettuce, mix the oil, vinegar and parsley together in a small bowl. Stir in the ham. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. Season the lettuce and chargrill until wilted ,this will take 3–4 minutes. Transfer to a plate and spoon over the vinaigrette whilst still warm. Set aside. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To make the sauce, in a medium bowl mix together the ketchup, oil, garlic, vinegar, Tabasco and Worcestershire sauce. Stir in the shallots and herbs just before serving. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin. To serve, spoon the tomato sauce onto a serving plate, add the vinaigrette lettuce and joint the poussin."
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} | f6e10382095724de996b216420993a3e21eea2bdfdf80ad87614b6713e869473 | Fresh mackerel with roasted rhubarb recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/freshmackerelwithroa_92281_16x9.jpg Believe it or not, this is a classic combination. Tart rhubarb cuts through the richness of smoky, oily mackerel for a perfect spring supper. 4-5 stalks rhubarb good shake of light brown sugar 4-5 stalks rhubarb good shake of light brown sugar 2 fresh mackerel, filleteda little plain flour, seasoned with salt and freshly ground black pepper, for dusting a couple of good glugs of fruity olive oila few sprigs of rosemary, chopped1 tbsp capers, drained splash sherry vinegar 2 fresh mackerel, filleted a little plain flour, seasoned with salt and freshly ground black pepper, for dusting a couple of good glugs of fruity olive oil a few sprigs of rosemary, chopped 1 tbsp capers, drained splash sherry vinegar Method For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour. Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two, then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb. To the pan juices, add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway, with the sauce over the mackerel with the rhubarb on the side. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour. Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour. Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two, then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb. To the pan juices, add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway, with the sauce over the mackerel with the rhubarb on the side. Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two, then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb. To the pan juices, add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway, with the sauce over the mackerel with the rhubarb on the side. | {
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"title": "Fresh mackerel with roasted rhubarb recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/freshmackerelwithroa_92281_16x9.jpg Believe it or not, this is a classic combination. Tart rhubarb cuts through the richness of smoky, oily mackerel for a perfect spring supper. 4-5 stalks rhubarb good shake of light brown sugar 4-5 stalks rhubarb good shake of light brown sugar 2 fresh mackerel, filleteda little plain flour, seasoned with salt and freshly ground black pepper, for dusting a couple of good glugs of fruity olive oila few sprigs of rosemary, chopped1 tbsp capers, drained splash sherry vinegar 2 fresh mackerel, filleted a little plain flour, seasoned with salt and freshly ground black pepper, for dusting a couple of good glugs of fruity olive oil a few sprigs of rosemary, chopped 1 tbsp capers, drained splash sherry vinegar Method For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour. Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two, then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb. To the pan juices, add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway, with the sauce over the mackerel with the rhubarb on the side. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour. Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour. Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two, then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb. To the pan juices, add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway, with the sauce over the mackerel with the rhubarb on the side. Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two, then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb. To the pan juices, add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway, with the sauce over the mackerel with the rhubarb on the side."
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} | 508969b6486562b76fa413a661276a8b44cf4d3ba3e124320e45c6260df1eef7 | Spicy chicken thighs with cucumber and cashew salad recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_chicken_thighs_43925_16x9.jpg This hot chicken and cool noodle salad combines bright lime and chilli flavours to spice up a summer lunch. Each serving provides 544kcal, 42g protein, 60g carbohydrate (of which 17g sugars), 15g fat (of which 3g saturates), 3g fibre and 3.3g salt. 3 tbsp fish saucefreshly ground black pepper, to taste3 garlic cloves, peeled, crushed2 large red chillies, finely chopped2 tsp sugar8 chicken thighs, bone and skin removed2 tbsp vegetable oil 3 tbsp fish sauce freshly ground black pepper, to taste 3 garlic cloves, peeled, crushed 2 large red chillies, finely chopped 2 tsp sugar 8 chicken thighs, bone and skin removed 2 tbsp vegetable oil 3 tbsp lime juice3 tbsp caster sugar200g/7oz vermicelli rice noodles2 cucumbers, halved and thinly slicedsmall handful fresh mint leaves4 spring onions, sliced finely2 tbsp cashews, crushed 3 tbsp lime juice 3 tbsp caster sugar 200g/7oz vermicelli rice noodles 2 cucumbers, halved and thinly sliced small handful fresh mint leaves 4 spring onions, sliced finely 2 tbsp cashews, crushed Method For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined. Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside. To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside. | {
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"title": "Spicy chicken thighs with cucumber and cashew salad recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_chicken_thighs_43925_16x9.jpg This hot chicken and cool noodle salad combines bright lime and chilli flavours to spice up a summer lunch. Each serving provides 544kcal, 42g protein, 60g carbohydrate (of which 17g sugars), 15g fat (of which 3g saturates), 3g fibre and 3.3g salt. 3 tbsp fish saucefreshly ground black pepper, to taste3 garlic cloves, peeled, crushed2 large red chillies, finely chopped2 tsp sugar8 chicken thighs, bone and skin removed2 tbsp vegetable oil 3 tbsp fish sauce freshly ground black pepper, to taste 3 garlic cloves, peeled, crushed 2 large red chillies, finely chopped 2 tsp sugar 8 chicken thighs, bone and skin removed 2 tbsp vegetable oil 3 tbsp lime juice3 tbsp caster sugar200g/7oz vermicelli rice noodles2 cucumbers, halved and thinly slicedsmall handful fresh mint leaves4 spring onions, sliced finely2 tbsp cashews, crushed 3 tbsp lime juice 3 tbsp caster sugar 200g/7oz vermicelli rice noodles 2 cucumbers, halved and thinly sliced small handful fresh mint leaves 4 spring onions, sliced finely 2 tbsp cashews, crushed Method For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade. In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved. For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined. Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined. Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.) To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside. To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside."
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} | 6e102c8781f85b737885e20a7044c44e3fe823894c156b9d037522b9ad27a90f | Fast rhubarb tart with mascarpone cream recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fastrhubarbtartwithm_92278_16x9.jpg The rhubarb tart on its own is quite sharp, so the sweetened mascarpone cream helps to balance the dessert. This cream works wonders with any soft fruit. 5-6 stalks rhubarb good shake of light brown sugar 5-6 stalks rhubarb good shake of light brown sugar frozen ready-rolled all-butter puff pastry, defrosted1 tsp butter, for greasingflour, for dusting2 large organic eggs, separated2 tbsp unrefined caster sugar250g/9oz tub mascarpone2-3 drops vanilla extract frozen ready-rolled all-butter puff pastry, defrosted 1 tsp butter, for greasing flour, for dusting 2 large organic eggs, separated 2 tbsp unrefined caster sugar 250g/9oz tub mascarpone 2-3 drops vanilla extract Method For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. For the tart, preheat the oven to 220C/425F/Gas 7. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm/½in border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet.Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen.Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the mascarpone until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed mascarpone mixture.Serve the mascarpone cream with the warm rhubarb tarts. Any remaining mascarpone cream can be served the following day with berries or used to top meringues served with fruit. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. For the tart, preheat the oven to 220C/425F/Gas 7. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm/½in border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet. For the tart, preheat the oven to 220C/425F/Gas 7. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm/½in border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet. Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen. Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen. Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the mascarpone until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed mascarpone mixture. Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the mascarpone until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed mascarpone mixture. Serve the mascarpone cream with the warm rhubarb tarts. Any remaining mascarpone cream can be served the following day with berries or used to top meringues served with fruit. Serve the mascarpone cream with the warm rhubarb tarts. Any remaining mascarpone cream can be served the following day with berries or used to top meringues served with fruit. | {
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"title": "Fast rhubarb tart with mascarpone cream recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fastrhubarbtartwithm_92278_16x9.jpg The rhubarb tart on its own is quite sharp, so the sweetened mascarpone cream helps to balance the dessert. This cream works wonders with any soft fruit. 5-6 stalks rhubarb good shake of light brown sugar 5-6 stalks rhubarb good shake of light brown sugar frozen ready-rolled all-butter puff pastry, defrosted1 tsp butter, for greasingflour, for dusting2 large organic eggs, separated2 tbsp unrefined caster sugar250g/9oz tub mascarpone2-3 drops vanilla extract frozen ready-rolled all-butter puff pastry, defrosted 1 tsp butter, for greasing flour, for dusting 2 large organic eggs, separated 2 tbsp unrefined caster sugar 250g/9oz tub mascarpone 2-3 drops vanilla extract Method For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. For the tart, preheat the oven to 220C/425F/Gas 7. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm/½in border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet.Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen.Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the mascarpone until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed mascarpone mixture.Serve the mascarpone cream with the warm rhubarb tarts. Any remaining mascarpone cream can be served the following day with berries or used to top meringues served with fruit. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices. For the tart, preheat the oven to 220C/425F/Gas 7. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm/½in border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet. For the tart, preheat the oven to 220C/425F/Gas 7. Unroll the puff pastry, and using a rolling pin, roll it again to make the pastry slightly thinner. Cut the pastry into three even-sized rectangles. Using a sharp knife, score a 1.5cm/½in border around each rectangle, being careful not to cut through the pastry. Place the pastry rectangles on a lightly greased baking sheet. Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen. Arrange 3-4 lengths of drained rhubarb, depending on the thickness of them, into the middle of the pastry rectangles and brush some of the reserved juice from the roasted rhubarb around the edges to give the pastry a shine. Bake for 20 minutes, until golden and risen. Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the mascarpone until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed mascarpone mixture. Meanwhile beat the egg yolks and sugar in a bowl for a few seconds, until thoroughly mixed. Beat in the mascarpone until you have a custard-coloured cream. Stir in a little vanilla extract; a couple of drops should be enough. With a clean whisk, beat the egg white in a clean bowl until it stands in stiff peaks, then fold into the creamed mascarpone mixture. Serve the mascarpone cream with the warm rhubarb tarts. Any remaining mascarpone cream can be served the following day with berries or used to top meringues served with fruit. Serve the mascarpone cream with the warm rhubarb tarts. Any remaining mascarpone cream can be served the following day with berries or used to top meringues served with fruit."
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} | 421fc0cd723c6d0383623ed9fb3ece919fb385e200213a7fdf6e699d247d6433 | Quick tomato and cream sauce recipe
An average of 5.0 out of 5 stars from 2 ratings This is a quick idea for how to use up a glut of tomatoes from the allotment or garden. glug olive oil2-3 handfuls ripe mixed tomatoes2 garlic cloves, peeled, choppedsprig fresh rosemary, leaves only, finely chopped3-4 tbsp double creamsalt and freshly ground black pepper glug olive oil 2-3 handfuls ripe mixed tomatoes 2 garlic cloves, peeled, chopped sprig fresh rosemary, leaves only, finely chopped 3-4 tbsp double cream salt and freshly ground black pepper Method Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta. Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta. Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta. | {
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"title": "Quick tomato and cream sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This is a quick idea for how to use up a glut of tomatoes from the allotment or garden. glug olive oil2-3 handfuls ripe mixed tomatoes2 garlic cloves, peeled, choppedsprig fresh rosemary, leaves only, finely chopped3-4 tbsp double creamsalt and freshly ground black pepper glug olive oil 2-3 handfuls ripe mixed tomatoes 2 garlic cloves, peeled, chopped sprig fresh rosemary, leaves only, finely chopped 3-4 tbsp double cream salt and freshly ground black pepper Method Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta. Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta. Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta."
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} | af9fc2bebe3a472081c1574702342a9afb651ad16929050ebc33a1a693d43412 | Lamb doner recipe
An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_doner_75979_16x9.jpg The late night classic gets a healthier makeover, oven-baked and finished with a cook’s blowtorch. Fresh tasting and easy to prepare, this kebab dish weighs in at 650 kcals per serving. Each serving provides 650 kcal, 52g protein, 40.5g carbohydrates (of which 13g sugars), 29.5g fat (of which 11.5g saturates), 40.5g fibre and 3.9g salt. 175g/6oz 20% fat lamb mince175g/6oz diced lamb leg meat, visible fat removed2 garlic cloves, finely grated ½ tsp flaky sea salt ½ tsp bicarbonate of soda 2 tsp ground cumin 1 tsp ground paprika 1 tsp onion powder 1 tsp dried oregano pinch dried chilli flakes freshly ground black pepper 175g/6oz 20% fat lamb mince 175g/6oz diced lamb leg meat, visible fat removed 2 garlic cloves, finely grated ½ tsp flaky sea salt ½ tsp bicarbonate of soda 2 tsp ground cumin 1 tsp ground paprika 1 tsp onion powder 1 tsp dried oregano pinch dried chilli flakes freshly ground black pepper 100ml/3½fl oz 0% fat plain yoghurt2 tbsp finely chopped mint leaves pinch granulated sweetener pinch salt 100ml/3½fl oz 0% fat plain yoghurt 2 tbsp finely chopped mint leaves pinch granulated sweetener pinch salt 2 medium corn tortillas 40g/1½oz iceberg lettuce, shredded 50g/1¾oz cucumber, thinly sliced 2 tomatoes, thinly sliced ½ small red onion, thinly sliced 6 pickled chillies hot sauce (optional) 2 medium corn tortillas 40g/1½oz iceberg lettuce, shredded 50g/1¾oz cucumber, thinly sliced 2 tomatoes, thinly sliced ½ small red onion, thinly sliced 6 pickled chillies hot sauce (optional) Method Preheat the oven to 240C/220C Fan/Gas 9.To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned. Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes. To make the yoghurt sauce, mix together all the ingredients and set aside.Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates.Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned. To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned. Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes. Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes. To make the yoghurt sauce, mix together all the ingredients and set aside. To make the yoghurt sauce, mix together all the ingredients and set aside. Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates. Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates. Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap. Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb doner recipe",
"content": "An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_doner_75979_16x9.jpg The late night classic gets a healthier makeover, oven-baked and finished with a cook’s blowtorch. Fresh tasting and easy to prepare, this kebab dish weighs in at 650 kcals per serving. Each serving provides 650 kcal, 52g protein, 40.5g carbohydrates (of which 13g sugars), 29.5g fat (of which 11.5g saturates), 40.5g fibre and 3.9g salt. 175g/6oz 20% fat lamb mince175g/6oz diced lamb leg meat, visible fat removed2 garlic cloves, finely grated ½ tsp flaky sea salt ½ tsp bicarbonate of soda 2 tsp ground cumin 1 tsp ground paprika 1 tsp onion powder 1 tsp dried oregano pinch dried chilli flakes freshly ground black pepper 175g/6oz 20% fat lamb mince 175g/6oz diced lamb leg meat, visible fat removed 2 garlic cloves, finely grated ½ tsp flaky sea salt ½ tsp bicarbonate of soda 2 tsp ground cumin 1 tsp ground paprika 1 tsp onion powder 1 tsp dried oregano pinch dried chilli flakes freshly ground black pepper 100ml/3½fl oz 0% fat plain yoghurt2 tbsp finely chopped mint leaves pinch granulated sweetener pinch salt 100ml/3½fl oz 0% fat plain yoghurt 2 tbsp finely chopped mint leaves pinch granulated sweetener pinch salt 2 medium corn tortillas 40g/1½oz iceberg lettuce, shredded 50g/1¾oz cucumber, thinly sliced 2 tomatoes, thinly sliced ½ small red onion, thinly sliced 6 pickled chillies hot sauce (optional) 2 medium corn tortillas 40g/1½oz iceberg lettuce, shredded 50g/1¾oz cucumber, thinly sliced 2 tomatoes, thinly sliced ½ small red onion, thinly sliced 6 pickled chillies hot sauce (optional) Method Preheat the oven to 240C/220C Fan/Gas 9.To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned. Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes. To make the yoghurt sauce, mix together all the ingredients and set aside.Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates.Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned. To make the doner, place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper, until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned. Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes. Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes. To make the yoghurt sauce, mix together all the ingredients and set aside. To make the yoghurt sauce, mix together all the ingredients and set aside. Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates. Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates. Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap. Slice the lamb into strips, about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients, yoghurt sauce and hot sauce, if using. Fill generously until unable to wrap."
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"$oid": "68bad26deb3bdbfd0cc00e8f"
} | aa5b874327f47111e4cbfdc926d2c1c3d89bfea15bffff3027c97afb1c192d5f | Italian-style stuffed marrow recipe
An average of 5.0 out of 5 stars from 2 ratings Hearty and plentiful around autumn time, marrows make a tasty and filling dinner. 1 tbsp sunflower oil1 onion, chopped2 medium carrots, diced2 celery stalks, trimmed and diced2 garlic cloves, crushed12 Italian-style sausages, meat removed from skins1 tsp dried chilli flakes1 tsp dried oregano1 tsp caster sugar1 tbsp plain flour150ml/5fl oz red wine300ml/10fl oz beef stock 1 x 400g/14oz can cherry tomatoes1 bay leaf1.5kg/3lb 4oz marrow 1 tbsp sunflower oil 1 onion, chopped 2 medium carrots, diced 2 celery stalks, trimmed and diced 2 garlic cloves, crushed 12 Italian-style sausages, meat removed from skins 1 tsp dried chilli flakes 1 tsp dried oregano 1 tsp caster sugar 1 tbsp plain flour 150ml/5fl oz red wine 300ml/10fl oz beef stock 1 x 400g/14oz can cherry tomatoes 1 bay leaf 1.5kg/3lb 4oz marrow 15g/½oz butter15g/½oz plain flour250ml/9fl oz milk25g/1oz finely grated parmesan125g/4oz mozzarella, drained 15g/½oz butter 15g/½oz plain flour 250ml/9fl oz milk 25g/1oz finely grated parmesan 125g/4oz mozzarella, drained Method To make the filling, heat the oil in a large non-stick frying pan and fry the onion, carrots and celery for 6-8 minutes until the onion is softened and beginning to brown. Add the garlic and sausagemet and cook for 3-4 minutes, stirring constantly with a wooden spoon to break up any large clumps of meat.Stir in the chilli flakes, oregano, sugar and plain flour and cook for one minute. Pour the red wine into the pan, followed by the tomatoes, stock and bay leaf. Bring to a gentle simmer and cook for 30-40 minutes, stirring occasionally until the meat is tender and the sauce has thickened.For the cheese sauce, melt the butter in a large heavy-based saucepan and stir in the flour. Cook over a low heat for about 30 seconds, stirring constantly. Gradually stir in the milk. Increase the heat a little and bring to a gentle simmer. Cook for five minutes, stirring constantly. Sprinkle over the parmesan and simmer for 1-2 minutes more until the cheese has melted. Season the sauce with salt and freshly ground black pepper. Remove from the heat and carefully cover the surface of the sauce with clingfilm to prevent a skin forming.Preheat the oven to 190C/375F/Gas 5. Wash the marrow well and put on a board. Cut in half horizontally and scrape out the seeds with a dessert spoon. Cut a thin sliver from the bottom of one of the halves so it sits flat on the board without rocking.Place a sheet of kitchen foil in a large roasting tin and place the flat-bottomed marrow on top, with the deseeded side facing upwards. Spoon the meat mixture into the hollow and spoon the cheese sauce on top. Tear the mozzarella into pieces and arrange on top. Top with the remaining marrow to fully enclose the filling. Bring the foil up around the marrow and pinch the edges to seal. Bake in the centre of the oven for 1-1¼ hours or until the marrow is tender and the filling is hot. Carefully lift the marrow onto a serving platter or board and gently remove the foil. Serve the marrow in thick slices with a fresh green salad. To make the filling, heat the oil in a large non-stick frying pan and fry the onion, carrots and celery for 6-8 minutes until the onion is softened and beginning to brown. Add the garlic and sausagemet and cook for 3-4 minutes, stirring constantly with a wooden spoon to break up any large clumps of meat. To make the filling, heat the oil in a large non-stick frying pan and fry the onion, carrots and celery for 6-8 minutes until the onion is softened and beginning to brown. Add the garlic and sausagemet and cook for 3-4 minutes, stirring constantly with a wooden spoon to break up any large clumps of meat. Stir in the chilli flakes, oregano, sugar and plain flour and cook for one minute. Pour the red wine into the pan, followed by the tomatoes, stock and bay leaf. Bring to a gentle simmer and cook for 30-40 minutes, stirring occasionally until the meat is tender and the sauce has thickened. Stir in the chilli flakes, oregano, sugar and plain flour and cook for one minute. Pour the red wine into the pan, followed by the tomatoes, stock and bay leaf. Bring to a gentle simmer and cook for 30-40 minutes, stirring occasionally until the meat is tender and the sauce has thickened. For the cheese sauce, melt the butter in a large heavy-based saucepan and stir in the flour. Cook over a low heat for about 30 seconds, stirring constantly. Gradually stir in the milk. Increase the heat a little and bring to a gentle simmer. Cook for five minutes, stirring constantly. For the cheese sauce, melt the butter in a large heavy-based saucepan and stir in the flour. Cook over a low heat for about 30 seconds, stirring constantly. Gradually stir in the milk. Increase the heat a little and bring to a gentle simmer. Cook for five minutes, stirring constantly. Sprinkle over the parmesan and simmer for 1-2 minutes more until the cheese has melted. Season the sauce with salt and freshly ground black pepper. Remove from the heat and carefully cover the surface of the sauce with clingfilm to prevent a skin forming. Sprinkle over the parmesan and simmer for 1-2 minutes more until the cheese has melted. Season the sauce with salt and freshly ground black pepper. Remove from the heat and carefully cover the surface of the sauce with clingfilm to prevent a skin forming. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Wash the marrow well and put on a board. Cut in half horizontally and scrape out the seeds with a dessert spoon. Cut a thin sliver from the bottom of one of the halves so it sits flat on the board without rocking. Wash the marrow well and put on a board. Cut in half horizontally and scrape out the seeds with a dessert spoon. Cut a thin sliver from the bottom of one of the halves so it sits flat on the board without rocking. Place a sheet of kitchen foil in a large roasting tin and place the flat-bottomed marrow on top, with the deseeded side facing upwards. Spoon the meat mixture into the hollow and spoon the cheese sauce on top. Tear the mozzarella into pieces and arrange on top. Top with the remaining marrow to fully enclose the filling. Place a sheet of kitchen foil in a large roasting tin and place the flat-bottomed marrow on top, with the deseeded side facing upwards. Spoon the meat mixture into the hollow and spoon the cheese sauce on top. Tear the mozzarella into pieces and arrange on top. Top with the remaining marrow to fully enclose the filling. Bring the foil up around the marrow and pinch the edges to seal. Bake in the centre of the oven for 1-1¼ hours or until the marrow is tender and the filling is hot. Bring the foil up around the marrow and pinch the edges to seal. Bake in the centre of the oven for 1-1¼ hours or until the marrow is tender and the filling is hot. Carefully lift the marrow onto a serving platter or board and gently remove the foil. Serve the marrow in thick slices with a fresh green salad. Carefully lift the marrow onto a serving platter or board and gently remove the foil. Serve the marrow in thick slices with a fresh green salad. | {
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"title": "Italian-style stuffed marrow recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Hearty and plentiful around autumn time, marrows make a tasty and filling dinner. 1 tbsp sunflower oil1 onion, chopped2 medium carrots, diced2 celery stalks, trimmed and diced2 garlic cloves, crushed12 Italian-style sausages, meat removed from skins1 tsp dried chilli flakes1 tsp dried oregano1 tsp caster sugar1 tbsp plain flour150ml/5fl oz red wine300ml/10fl oz beef stock 1 x 400g/14oz can cherry tomatoes1 bay leaf1.5kg/3lb 4oz marrow 1 tbsp sunflower oil 1 onion, chopped 2 medium carrots, diced 2 celery stalks, trimmed and diced 2 garlic cloves, crushed 12 Italian-style sausages, meat removed from skins 1 tsp dried chilli flakes 1 tsp dried oregano 1 tsp caster sugar 1 tbsp plain flour 150ml/5fl oz red wine 300ml/10fl oz beef stock 1 x 400g/14oz can cherry tomatoes 1 bay leaf 1.5kg/3lb 4oz marrow 15g/½oz butter15g/½oz plain flour250ml/9fl oz milk25g/1oz finely grated parmesan125g/4oz mozzarella, drained 15g/½oz butter 15g/½oz plain flour 250ml/9fl oz milk 25g/1oz finely grated parmesan 125g/4oz mozzarella, drained Method To make the filling, heat the oil in a large non-stick frying pan and fry the onion, carrots and celery for 6-8 minutes until the onion is softened and beginning to brown. Add the garlic and sausagemet and cook for 3-4 minutes, stirring constantly with a wooden spoon to break up any large clumps of meat.Stir in the chilli flakes, oregano, sugar and plain flour and cook for one minute. Pour the red wine into the pan, followed by the tomatoes, stock and bay leaf. Bring to a gentle simmer and cook for 30-40 minutes, stirring occasionally until the meat is tender and the sauce has thickened.For the cheese sauce, melt the butter in a large heavy-based saucepan and stir in the flour. Cook over a low heat for about 30 seconds, stirring constantly. Gradually stir in the milk. Increase the heat a little and bring to a gentle simmer. Cook for five minutes, stirring constantly. Sprinkle over the parmesan and simmer for 1-2 minutes more until the cheese has melted. Season the sauce with salt and freshly ground black pepper. Remove from the heat and carefully cover the surface of the sauce with clingfilm to prevent a skin forming.Preheat the oven to 190C/375F/Gas 5. Wash the marrow well and put on a board. Cut in half horizontally and scrape out the seeds with a dessert spoon. Cut a thin sliver from the bottom of one of the halves so it sits flat on the board without rocking.Place a sheet of kitchen foil in a large roasting tin and place the flat-bottomed marrow on top, with the deseeded side facing upwards. Spoon the meat mixture into the hollow and spoon the cheese sauce on top. Tear the mozzarella into pieces and arrange on top. Top with the remaining marrow to fully enclose the filling. Bring the foil up around the marrow and pinch the edges to seal. Bake in the centre of the oven for 1-1¼ hours or until the marrow is tender and the filling is hot. Carefully lift the marrow onto a serving platter or board and gently remove the foil. Serve the marrow in thick slices with a fresh green salad. To make the filling, heat the oil in a large non-stick frying pan and fry the onion, carrots and celery for 6-8 minutes until the onion is softened and beginning to brown. Add the garlic and sausagemet and cook for 3-4 minutes, stirring constantly with a wooden spoon to break up any large clumps of meat. To make the filling, heat the oil in a large non-stick frying pan and fry the onion, carrots and celery for 6-8 minutes until the onion is softened and beginning to brown. Add the garlic and sausagemet and cook for 3-4 minutes, stirring constantly with a wooden spoon to break up any large clumps of meat. Stir in the chilli flakes, oregano, sugar and plain flour and cook for one minute. Pour the red wine into the pan, followed by the tomatoes, stock and bay leaf. Bring to a gentle simmer and cook for 30-40 minutes, stirring occasionally until the meat is tender and the sauce has thickened. Stir in the chilli flakes, oregano, sugar and plain flour and cook for one minute. Pour the red wine into the pan, followed by the tomatoes, stock and bay leaf. Bring to a gentle simmer and cook for 30-40 minutes, stirring occasionally until the meat is tender and the sauce has thickened. For the cheese sauce, melt the butter in a large heavy-based saucepan and stir in the flour. Cook over a low heat for about 30 seconds, stirring constantly. Gradually stir in the milk. Increase the heat a little and bring to a gentle simmer. Cook for five minutes, stirring constantly. For the cheese sauce, melt the butter in a large heavy-based saucepan and stir in the flour. Cook over a low heat for about 30 seconds, stirring constantly. Gradually stir in the milk. Increase the heat a little and bring to a gentle simmer. Cook for five minutes, stirring constantly. Sprinkle over the parmesan and simmer for 1-2 minutes more until the cheese has melted. Season the sauce with salt and freshly ground black pepper. Remove from the heat and carefully cover the surface of the sauce with clingfilm to prevent a skin forming. Sprinkle over the parmesan and simmer for 1-2 minutes more until the cheese has melted. Season the sauce with salt and freshly ground black pepper. Remove from the heat and carefully cover the surface of the sauce with clingfilm to prevent a skin forming. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Wash the marrow well and put on a board. Cut in half horizontally and scrape out the seeds with a dessert spoon. Cut a thin sliver from the bottom of one of the halves so it sits flat on the board without rocking. Wash the marrow well and put on a board. Cut in half horizontally and scrape out the seeds with a dessert spoon. Cut a thin sliver from the bottom of one of the halves so it sits flat on the board without rocking. Place a sheet of kitchen foil in a large roasting tin and place the flat-bottomed marrow on top, with the deseeded side facing upwards. Spoon the meat mixture into the hollow and spoon the cheese sauce on top. Tear the mozzarella into pieces and arrange on top. Top with the remaining marrow to fully enclose the filling. Place a sheet of kitchen foil in a large roasting tin and place the flat-bottomed marrow on top, with the deseeded side facing upwards. Spoon the meat mixture into the hollow and spoon the cheese sauce on top. Tear the mozzarella into pieces and arrange on top. Top with the remaining marrow to fully enclose the filling. Bring the foil up around the marrow and pinch the edges to seal. Bake in the centre of the oven for 1-1¼ hours or until the marrow is tender and the filling is hot. Bring the foil up around the marrow and pinch the edges to seal. Bake in the centre of the oven for 1-1¼ hours or until the marrow is tender and the filling is hot. Carefully lift the marrow onto a serving platter or board and gently remove the foil. Serve the marrow in thick slices with a fresh green salad. Carefully lift the marrow onto a serving platter or board and gently remove the foil. Serve the marrow in thick slices with a fresh green salad."
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} | 76715bc21c04457298f462216b2552a2a9579678900c10f0a59426fb51d2cd11 | Crispy chicken with sweet potato fries and barbecue beans recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chicken_with_12063_16x9.jpg This crispy chicken has a hidden layer of spice and a crisp exterior, and is accompanied by baked sweet potato wedges. 4 x 150g/5½oz chicken thighs on the bone200ml/7fl oz sweet chilli sauce150g/5½oz plain flour1 tsp baking powder1 tsp cayenne pepper1 tsp onion powder1 tsp garlic powder1 tsp salt150ml/5fl oz vegetable oil, for frying 4 x 150g/5½oz chicken thighs on the bone 200ml/7fl oz sweet chilli sauce 150g/5½oz plain flour 1 tsp baking powder 1 tsp cayenne pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp salt 150ml/5fl oz vegetable oil, for frying 2 tsp garlic powder1½ tsp paprikalarge pinch salt2 large sweet potatoes (approx. 800g/1lb 12oz), cut into wedges2 tbsp olive oil 2 tsp garlic powder 1½ tsp paprika large pinch salt 2 large sweet potatoes (approx. 800g/1lb 12oz), cut into wedges 2 tbsp olive oil 2 x 400g tins baked beans1 tsp smoked paprika2 tbsp brown sauce 2 x 400g tins baked beans 1 tsp smoked paprika 2 tbsp brown sauce Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside.Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate.Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat.Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside. Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate. Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat. Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together. | {
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"url": "https://www.bbc.co.uk/food/recipes/crispy_chicken_with_12063",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crispy chicken with sweet potato fries and barbecue beans recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chicken_with_12063_16x9.jpg This crispy chicken has a hidden layer of spice and a crisp exterior, and is accompanied by baked sweet potato wedges. 4 x 150g/5½oz chicken thighs on the bone200ml/7fl oz sweet chilli sauce150g/5½oz plain flour1 tsp baking powder1 tsp cayenne pepper1 tsp onion powder1 tsp garlic powder1 tsp salt150ml/5fl oz vegetable oil, for frying 4 x 150g/5½oz chicken thighs on the bone 200ml/7fl oz sweet chilli sauce 150g/5½oz plain flour 1 tsp baking powder 1 tsp cayenne pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp salt 150ml/5fl oz vegetable oil, for frying 2 tsp garlic powder1½ tsp paprikalarge pinch salt2 large sweet potatoes (approx. 800g/1lb 12oz), cut into wedges2 tbsp olive oil 2 tsp garlic powder 1½ tsp paprika large pinch salt 2 large sweet potatoes (approx. 800g/1lb 12oz), cut into wedges 2 tbsp olive oil 2 x 400g tins baked beans1 tsp smoked paprika2 tbsp brown sauce 2 x 400g tins baked beans 1 tsp smoked paprika 2 tbsp brown sauce Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside.Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate.Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat.Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside. Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate. Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat. Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together."
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"$oid": "68bad26eeb3bdbfd0cc00e91"
} | 0595678d95260bf488379e10fb01bb659b156c91af77066d2ed9b269439de66d | Aubergine roll-ups in Parmesan sauce recipe
An average of 3.3 out of 5 stars from 3 ratings This tasty bake contains lamb-stuffed aubergine rolls in a tomato sauce, all covered in a rich Parmesan sauce. 3 tbsp olive oil1 brown onion, chopped250g/9oz lamb mince1 tsp ground cumin1 tsp ground coriander¼ tsp ground cinnamon2 garlic cloves, finely chopped1 long red chilli, seeds removed and finely chopped2.5cm/1in piece fresh root ginger, finely chopped55g/2oz baby spinach, roughly chopped1 x 400g tin chopped tomatoes2 large aubergines2 fresh, ripe tomatoes, roughly chopped 2 tbsp freshly chopped basil 3 tbsp olive oil 1 brown onion, chopped 250g/9oz lamb mince 1 tsp ground cumin 1 tsp ground coriander ¼ tsp ground cinnamon 2 garlic cloves, finely chopped 1 long red chilli, seeds removed and finely chopped 2.5cm/1in piece fresh root ginger, finely chopped 55g/2oz baby spinach, roughly chopped 1 x 400g tin chopped tomatoes 2 large aubergines 2 fresh, ripe tomatoes, roughly chopped 2 tbsp freshly chopped basil 25g/1oz butter25g/1oz plain flour300ml/10fl oz milk40g/1½oz Parmesan, gratedsalt and freshly ground black pepper 25g/1oz butter 25g/1oz plain flour 300ml/10fl oz milk 40g/1½oz Parmesan, grated salt and freshly ground black pepper Method Heat a tablespoon of the oil in a large, non-stick frying pan. Add the onion and fry gently for 5 minutes, or until soft and lightly browned. Add the lamb and cook for 2–3 minutes, or until lightly browned. Use two wooden spoons to break up the strands of mince.Stir in the cumin, coriander, cinnamon, garlic, chilli, ginger and spinach. Cook for 2–3 minutes, or until the spinach has wilted. Add half of the tinned tomatoes and cook for a further 2–3 minutes, stirring constantly. Season with salt and pepper and set aside. Heat a griddle pan over a high heat. Trim the ends and sides off each aubergine and then cut each one into six long slices, each around 1cm/½in thick. Brush the aubergine slices with the remaining oil and cook in batches on the hot griddle for 2–3 minutes on each side, or until tender and charred. Place the rest of the tinned tomatoes in a small saucepan and add the fresh tomatoes and a generous pinch of salt. Bring to a gentle simmer over a low heat. Cook for 3–4 minutes, or until the fresh tomatoes have softened. Remove from the heat and stir in the basil. Pour into the base of a 1.7 litre/3 pint baking dish. Preheat the oven to 200C/180C Fan/Gas 6.To make the rolls, take a slice of aubergine and place a generous spoonful of the mince mixture at one end. Roll up the aubergine around the filling and place in the baking dish on top of the tomato sauce. Repeat with the remaining aubergine slices.For the cheese sauce, melt the butter in a saucepan then stir in the flour. Cook the flour for 30 seconds, stirring. Add the milk in batches, constantly stirring or whisking until smooth, and cook for 3–4 minutes. Season with salt and pepper. Stir in the Parmesan, reserving a tablespoon of the cheese. Pour the cheese sauce over the aubergine rolls and sprinkle with the remaining Parmesan. Bake for 20–25 minutes, or until bubbling and golden brown. Remove from the oven and serve immediately on warmed plates. Heat a tablespoon of the oil in a large, non-stick frying pan. Add the onion and fry gently for 5 minutes, or until soft and lightly browned. Add the lamb and cook for 2–3 minutes, or until lightly browned. Use two wooden spoons to break up the strands of mince. Heat a tablespoon of the oil in a large, non-stick frying pan. Add the onion and fry gently for 5 minutes, or until soft and lightly browned. Add the lamb and cook for 2–3 minutes, or until lightly browned. Use two wooden spoons to break up the strands of mince. Stir in the cumin, coriander, cinnamon, garlic, chilli, ginger and spinach. Cook for 2–3 minutes, or until the spinach has wilted. Add half of the tinned tomatoes and cook for a further 2–3 minutes, stirring constantly. Season with salt and pepper and set aside. Stir in the cumin, coriander, cinnamon, garlic, chilli, ginger and spinach. Cook for 2–3 minutes, or until the spinach has wilted. Add half of the tinned tomatoes and cook for a further 2–3 minutes, stirring constantly. Season with salt and pepper and set aside. Heat a griddle pan over a high heat. Trim the ends and sides off each aubergine and then cut each one into six long slices, each around 1cm/½in thick. Brush the aubergine slices with the remaining oil and cook in batches on the hot griddle for 2–3 minutes on each side, or until tender and charred. Heat a griddle pan over a high heat. Trim the ends and sides off each aubergine and then cut each one into six long slices, each around 1cm/½in thick. Brush the aubergine slices with the remaining oil and cook in batches on the hot griddle for 2–3 minutes on each side, or until tender and charred. Place the rest of the tinned tomatoes in a small saucepan and add the fresh tomatoes and a generous pinch of salt. Bring to a gentle simmer over a low heat. Cook for 3–4 minutes, or until the fresh tomatoes have softened. Remove from the heat and stir in the basil. Pour into the base of a 1.7 litre/3 pint baking dish. Place the rest of the tinned tomatoes in a small saucepan and add the fresh tomatoes and a generous pinch of salt. Bring to a gentle simmer over a low heat. Cook for 3–4 minutes, or until the fresh tomatoes have softened. Remove from the heat and stir in the basil. Pour into the base of a 1.7 litre/3 pint baking dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the rolls, take a slice of aubergine and place a generous spoonful of the mince mixture at one end. Roll up the aubergine around the filling and place in the baking dish on top of the tomato sauce. Repeat with the remaining aubergine slices. To make the rolls, take a slice of aubergine and place a generous spoonful of the mince mixture at one end. Roll up the aubergine around the filling and place in the baking dish on top of the tomato sauce. Repeat with the remaining aubergine slices. For the cheese sauce, melt the butter in a saucepan then stir in the flour. Cook the flour for 30 seconds, stirring. Add the milk in batches, constantly stirring or whisking until smooth, and cook for 3–4 minutes. Season with salt and pepper. Stir in the Parmesan, reserving a tablespoon of the cheese. Pour the cheese sauce over the aubergine rolls and sprinkle with the remaining Parmesan. For the cheese sauce, melt the butter in a saucepan then stir in the flour. Cook the flour for 30 seconds, stirring. Add the milk in batches, constantly stirring or whisking until smooth, and cook for 3–4 minutes. Season with salt and pepper. Stir in the Parmesan, reserving a tablespoon of the cheese. Pour the cheese sauce over the aubergine rolls and sprinkle with the remaining Parmesan. Bake for 20–25 minutes, or until bubbling and golden brown. Remove from the oven and serve immediately on warmed plates. Bake for 20–25 minutes, or until bubbling and golden brown. Remove from the oven and serve immediately on warmed plates. | {
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"delivery_version": "v1.0",
"title": "Aubergine roll-ups in Parmesan sauce recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings This tasty bake contains lamb-stuffed aubergine rolls in a tomato sauce, all covered in a rich Parmesan sauce. 3 tbsp olive oil1 brown onion, chopped250g/9oz lamb mince1 tsp ground cumin1 tsp ground coriander¼ tsp ground cinnamon2 garlic cloves, finely chopped1 long red chilli, seeds removed and finely chopped2.5cm/1in piece fresh root ginger, finely chopped55g/2oz baby spinach, roughly chopped1 x 400g tin chopped tomatoes2 large aubergines2 fresh, ripe tomatoes, roughly chopped 2 tbsp freshly chopped basil 3 tbsp olive oil 1 brown onion, chopped 250g/9oz lamb mince 1 tsp ground cumin 1 tsp ground coriander ¼ tsp ground cinnamon 2 garlic cloves, finely chopped 1 long red chilli, seeds removed and finely chopped 2.5cm/1in piece fresh root ginger, finely chopped 55g/2oz baby spinach, roughly chopped 1 x 400g tin chopped tomatoes 2 large aubergines 2 fresh, ripe tomatoes, roughly chopped 2 tbsp freshly chopped basil 25g/1oz butter25g/1oz plain flour300ml/10fl oz milk40g/1½oz Parmesan, gratedsalt and freshly ground black pepper 25g/1oz butter 25g/1oz plain flour 300ml/10fl oz milk 40g/1½oz Parmesan, grated salt and freshly ground black pepper Method Heat a tablespoon of the oil in a large, non-stick frying pan. Add the onion and fry gently for 5 minutes, or until soft and lightly browned. Add the lamb and cook for 2–3 minutes, or until lightly browned. Use two wooden spoons to break up the strands of mince.Stir in the cumin, coriander, cinnamon, garlic, chilli, ginger and spinach. Cook for 2–3 minutes, or until the spinach has wilted. Add half of the tinned tomatoes and cook for a further 2–3 minutes, stirring constantly. Season with salt and pepper and set aside. Heat a griddle pan over a high heat. Trim the ends and sides off each aubergine and then cut each one into six long slices, each around 1cm/½in thick. Brush the aubergine slices with the remaining oil and cook in batches on the hot griddle for 2–3 minutes on each side, or until tender and charred. Place the rest of the tinned tomatoes in a small saucepan and add the fresh tomatoes and a generous pinch of salt. Bring to a gentle simmer over a low heat. Cook for 3–4 minutes, or until the fresh tomatoes have softened. Remove from the heat and stir in the basil. Pour into the base of a 1.7 litre/3 pint baking dish. Preheat the oven to 200C/180C Fan/Gas 6.To make the rolls, take a slice of aubergine and place a generous spoonful of the mince mixture at one end. Roll up the aubergine around the filling and place in the baking dish on top of the tomato sauce. Repeat with the remaining aubergine slices.For the cheese sauce, melt the butter in a saucepan then stir in the flour. Cook the flour for 30 seconds, stirring. Add the milk in batches, constantly stirring or whisking until smooth, and cook for 3–4 minutes. Season with salt and pepper. Stir in the Parmesan, reserving a tablespoon of the cheese. Pour the cheese sauce over the aubergine rolls and sprinkle with the remaining Parmesan. Bake for 20–25 minutes, or until bubbling and golden brown. Remove from the oven and serve immediately on warmed plates. Heat a tablespoon of the oil in a large, non-stick frying pan. Add the onion and fry gently for 5 minutes, or until soft and lightly browned. Add the lamb and cook for 2–3 minutes, or until lightly browned. Use two wooden spoons to break up the strands of mince. Heat a tablespoon of the oil in a large, non-stick frying pan. Add the onion and fry gently for 5 minutes, or until soft and lightly browned. Add the lamb and cook for 2–3 minutes, or until lightly browned. Use two wooden spoons to break up the strands of mince. Stir in the cumin, coriander, cinnamon, garlic, chilli, ginger and spinach. Cook for 2–3 minutes, or until the spinach has wilted. Add half of the tinned tomatoes and cook for a further 2–3 minutes, stirring constantly. Season with salt and pepper and set aside. Stir in the cumin, coriander, cinnamon, garlic, chilli, ginger and spinach. Cook for 2–3 minutes, or until the spinach has wilted. Add half of the tinned tomatoes and cook for a further 2–3 minutes, stirring constantly. Season with salt and pepper and set aside. Heat a griddle pan over a high heat. Trim the ends and sides off each aubergine and then cut each one into six long slices, each around 1cm/½in thick. Brush the aubergine slices with the remaining oil and cook in batches on the hot griddle for 2–3 minutes on each side, or until tender and charred. Heat a griddle pan over a high heat. Trim the ends and sides off each aubergine and then cut each one into six long slices, each around 1cm/½in thick. Brush the aubergine slices with the remaining oil and cook in batches on the hot griddle for 2–3 minutes on each side, or until tender and charred. Place the rest of the tinned tomatoes in a small saucepan and add the fresh tomatoes and a generous pinch of salt. Bring to a gentle simmer over a low heat. Cook for 3–4 minutes, or until the fresh tomatoes have softened. Remove from the heat and stir in the basil. Pour into the base of a 1.7 litre/3 pint baking dish. Place the rest of the tinned tomatoes in a small saucepan and add the fresh tomatoes and a generous pinch of salt. Bring to a gentle simmer over a low heat. Cook for 3–4 minutes, or until the fresh tomatoes have softened. Remove from the heat and stir in the basil. Pour into the base of a 1.7 litre/3 pint baking dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the rolls, take a slice of aubergine and place a generous spoonful of the mince mixture at one end. Roll up the aubergine around the filling and place in the baking dish on top of the tomato sauce. Repeat with the remaining aubergine slices. To make the rolls, take a slice of aubergine and place a generous spoonful of the mince mixture at one end. Roll up the aubergine around the filling and place in the baking dish on top of the tomato sauce. Repeat with the remaining aubergine slices. For the cheese sauce, melt the butter in a saucepan then stir in the flour. Cook the flour for 30 seconds, stirring. Add the milk in batches, constantly stirring or whisking until smooth, and cook for 3–4 minutes. Season with salt and pepper. Stir in the Parmesan, reserving a tablespoon of the cheese. Pour the cheese sauce over the aubergine rolls and sprinkle with the remaining Parmesan. For the cheese sauce, melt the butter in a saucepan then stir in the flour. Cook the flour for 30 seconds, stirring. Add the milk in batches, constantly stirring or whisking until smooth, and cook for 3–4 minutes. Season with salt and pepper. Stir in the Parmesan, reserving a tablespoon of the cheese. Pour the cheese sauce over the aubergine rolls and sprinkle with the remaining Parmesan. Bake for 20–25 minutes, or until bubbling and golden brown. Remove from the oven and serve immediately on warmed plates. Bake for 20–25 minutes, or until bubbling and golden brown. Remove from the oven and serve immediately on warmed plates."
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} | 7e58c672b6c4e70a78607ddb3f1d1c5def2eb20250b846796a8ed8719691cc54 | Braised lamb neck with pea and lettuce ragoût recipe
For the braised lamb neck, preheat the oven to 200C/180C/Gas 6.Pat the lamb neck dry. Heat a tablespoon of the olive oil in a large sauté or frying pan. Add the lamb neck and cook for 2–3 minutes to seal on all sides. Set aside. Heat the remaining oil in a large flameproof casserole. Add the carrots, tomatoes, fennel, garlic, onion, red pepper, cardamom pods, fennel seeds and curry powder. Season with a pinch of salt and gently fry for 8–10 minutes, or until the vegetables are beginning to soften. Add the tomato purée and stir for another minute. Add the wine, stirring to deglaze the pan, and boil until the wine evaporates. Add the lamb stock, bouquet garni and the lamb neck. Season with salt and pepper. Cover the casserole and bring the stock to the boil. Transfer to the oven and leave the lamb to braise for 3–3½ hours, or until the meat is tender enough to flake from the bone. Season the lamb with salt, pepper and cumin. Cover with kitchen foil and set aside.Meanwhile, for the ragoût, bring a small saucepan of salted water to the boil and place a bowl of iced water in the sink. Add the carrots to the boiling water, blanch until just tender and drain well. Plunge into the iced water. Once cool, drain well and set aside. About 10 minutes before serving, heat the oil in a sauté or frying pan. Add the lardons and gently fry until they render their fat and are coloured all over. Set the pan aside. Strain the lamb cooking juices through a fine sieve into a saucepan and boil until reduced by half. Season with salt and pepper, if necessary.To finish the ragoût, add the peas, blanched carrots and 150ml/5fl oz of the reduced cooking juices to the pan with the lardons. Leave to simmer for 3–4 minutes, or until the peas are tender. Stir in the lettuce and continue simmering until it wilts. Season with salt and pepper, if necessary.Transfer the ragoût and lamb neck to warmed plates and serve immediately with the remaining cooking juices alongside. For the braised lamb neck, preheat the oven to 200C/180C/Gas 6. For the braised lamb neck, preheat the oven to 200C/180C/Gas 6. Pat the lamb neck dry. Heat a tablespoon of the olive oil in a large sauté or frying pan. Add the lamb neck and cook for 2–3 minutes to seal on all sides. Set aside. Pat the lamb neck dry. Heat a tablespoon of the olive oil in a large sauté or frying pan. Add the lamb neck and cook for 2–3 minutes to seal on all sides. Set aside. Heat the remaining oil in a large flameproof casserole. Add the carrots, tomatoes, fennel, garlic, onion, red pepper, cardamom pods, fennel seeds and curry powder. Season with a pinch of salt and gently fry for 8–10 minutes, or until the vegetables are beginning to soften. Add the tomato purée and stir for another minute. Heat the remaining oil in a large flameproof casserole. Add the carrots, tomatoes, fennel, garlic, onion, red pepper, cardamom pods, fennel seeds and curry powder. Season with a pinch of salt and gently fry for 8–10 minutes, or until the vegetables are beginning to soften. Add the tomato purée and stir for another minute. Add the wine, stirring to deglaze the pan, and boil until the wine evaporates. Add the lamb stock, bouquet garni and the lamb neck. Season with salt and pepper. Cover the casserole and bring the stock to the boil. Transfer to the oven and leave the lamb to braise for 3–3½ hours, or until the meat is tender enough to flake from the bone. Season the lamb with salt, pepper and cumin. Cover with kitchen foil and set aside. Add the wine, stirring to deglaze the pan, and boil until the wine evaporates. Add the lamb stock, bouquet garni and the lamb neck. Season with salt and pepper. Cover the casserole and bring the stock to the boil. Transfer to the oven and leave the lamb to braise for 3–3½ hours, or until the meat is tender enough to flake from the bone. Season the lamb with salt, pepper and cumin. Cover with kitchen foil and set aside. Meanwhile, for the ragoût, bring a small saucepan of salted water to the boil and place a bowl of iced water in the sink. Add the carrots to the boiling water, blanch until just tender and drain well. Plunge into the iced water. Once cool, drain well and set aside. Meanwhile, for the ragoût, bring a small saucepan of salted water to the boil and place a bowl of iced water in the sink. Add the carrots to the boiling water, blanch until just tender and drain well. Plunge into the iced water. Once cool, drain well and set aside. About 10 minutes before serving, heat the oil in a sauté or frying pan. Add the lardons and gently fry until they render their fat and are coloured all over. Set the pan aside. About 10 minutes before serving, heat the oil in a sauté or frying pan. Add the lardons and gently fry until they render their fat and are coloured all over. Set the pan aside. Strain the lamb cooking juices through a fine sieve into a saucepan and boil until reduced by half. Season with salt and pepper, if necessary. Strain the lamb cooking juices through a fine sieve into a saucepan and boil until reduced by half. Season with salt and pepper, if necessary. To finish the ragoût, add the peas, blanched carrots and 150ml/5fl oz of the reduced cooking juices to the pan with the lardons. Leave to simmer for 3–4 minutes, or until the peas are tender. Stir in the lettuce and continue simmering until it wilts. Season with salt and pepper, if necessary. To finish the ragoût, add the peas, blanched carrots and 150ml/5fl oz of the reduced cooking juices to the pan with the lardons. Leave to simmer for 3–4 minutes, or until the peas are tender. Stir in the lettuce and continue simmering until it wilts. Season with salt and pepper, if necessary. Transfer the ragoût and lamb neck to warmed plates and serve immediately with the remaining cooking juices alongside. Transfer the ragoût and lamb neck to warmed plates and serve immediately with the remaining cooking juices alongside. | {
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"title": "Braised lamb neck with pea and lettuce ragoût recipe",
"content": "For the braised lamb neck, preheat the oven to 200C/180C/Gas 6.Pat the lamb neck dry. Heat a tablespoon of the olive oil in a large sauté or frying pan. Add the lamb neck and cook for 2–3 minutes to seal on all sides. Set aside. Heat the remaining oil in a large flameproof casserole. Add the carrots, tomatoes, fennel, garlic, onion, red pepper, cardamom pods, fennel seeds and curry powder. Season with a pinch of salt and gently fry for 8–10 minutes, or until the vegetables are beginning to soften. Add the tomato purée and stir for another minute. Add the wine, stirring to deglaze the pan, and boil until the wine evaporates. Add the lamb stock, bouquet garni and the lamb neck. Season with salt and pepper. Cover the casserole and bring the stock to the boil. Transfer to the oven and leave the lamb to braise for 3–3½ hours, or until the meat is tender enough to flake from the bone. Season the lamb with salt, pepper and cumin. Cover with kitchen foil and set aside.Meanwhile, for the ragoût, bring a small saucepan of salted water to the boil and place a bowl of iced water in the sink. Add the carrots to the boiling water, blanch until just tender and drain well. Plunge into the iced water. Once cool, drain well and set aside. About 10 minutes before serving, heat the oil in a sauté or frying pan. Add the lardons and gently fry until they render their fat and are coloured all over. Set the pan aside. Strain the lamb cooking juices through a fine sieve into a saucepan and boil until reduced by half. Season with salt and pepper, if necessary.To finish the ragoût, add the peas, blanched carrots and 150ml/5fl oz of the reduced cooking juices to the pan with the lardons. Leave to simmer for 3–4 minutes, or until the peas are tender. Stir in the lettuce and continue simmering until it wilts. Season with salt and pepper, if necessary.Transfer the ragoût and lamb neck to warmed plates and serve immediately with the remaining cooking juices alongside. For the braised lamb neck, preheat the oven to 200C/180C/Gas 6. For the braised lamb neck, preheat the oven to 200C/180C/Gas 6. Pat the lamb neck dry. Heat a tablespoon of the olive oil in a large sauté or frying pan. Add the lamb neck and cook for 2–3 minutes to seal on all sides. Set aside. Pat the lamb neck dry. Heat a tablespoon of the olive oil in a large sauté or frying pan. Add the lamb neck and cook for 2–3 minutes to seal on all sides. Set aside. Heat the remaining oil in a large flameproof casserole. Add the carrots, tomatoes, fennel, garlic, onion, red pepper, cardamom pods, fennel seeds and curry powder. Season with a pinch of salt and gently fry for 8–10 minutes, or until the vegetables are beginning to soften. Add the tomato purée and stir for another minute. Heat the remaining oil in a large flameproof casserole. Add the carrots, tomatoes, fennel, garlic, onion, red pepper, cardamom pods, fennel seeds and curry powder. Season with a pinch of salt and gently fry for 8–10 minutes, or until the vegetables are beginning to soften. Add the tomato purée and stir for another minute. Add the wine, stirring to deglaze the pan, and boil until the wine evaporates. Add the lamb stock, bouquet garni and the lamb neck. Season with salt and pepper. Cover the casserole and bring the stock to the boil. Transfer to the oven and leave the lamb to braise for 3–3½ hours, or until the meat is tender enough to flake from the bone. Season the lamb with salt, pepper and cumin. Cover with kitchen foil and set aside. Add the wine, stirring to deglaze the pan, and boil until the wine evaporates. Add the lamb stock, bouquet garni and the lamb neck. Season with salt and pepper. Cover the casserole and bring the stock to the boil. Transfer to the oven and leave the lamb to braise for 3–3½ hours, or until the meat is tender enough to flake from the bone. Season the lamb with salt, pepper and cumin. Cover with kitchen foil and set aside. Meanwhile, for the ragoût, bring a small saucepan of salted water to the boil and place a bowl of iced water in the sink. Add the carrots to the boiling water, blanch until just tender and drain well. Plunge into the iced water. Once cool, drain well and set aside. Meanwhile, for the ragoût, bring a small saucepan of salted water to the boil and place a bowl of iced water in the sink. Add the carrots to the boiling water, blanch until just tender and drain well. Plunge into the iced water. Once cool, drain well and set aside. About 10 minutes before serving, heat the oil in a sauté or frying pan. Add the lardons and gently fry until they render their fat and are coloured all over. Set the pan aside. About 10 minutes before serving, heat the oil in a sauté or frying pan. Add the lardons and gently fry until they render their fat and are coloured all over. Set the pan aside. Strain the lamb cooking juices through a fine sieve into a saucepan and boil until reduced by half. Season with salt and pepper, if necessary. Strain the lamb cooking juices through a fine sieve into a saucepan and boil until reduced by half. Season with salt and pepper, if necessary. To finish the ragoût, add the peas, blanched carrots and 150ml/5fl oz of the reduced cooking juices to the pan with the lardons. Leave to simmer for 3–4 minutes, or until the peas are tender. Stir in the lettuce and continue simmering until it wilts. Season with salt and pepper, if necessary. To finish the ragoût, add the peas, blanched carrots and 150ml/5fl oz of the reduced cooking juices to the pan with the lardons. Leave to simmer for 3–4 minutes, or until the peas are tender. Stir in the lettuce and continue simmering until it wilts. Season with salt and pepper, if necessary. Transfer the ragoût and lamb neck to warmed plates and serve immediately with the remaining cooking juices alongside. Transfer the ragoût and lamb neck to warmed plates and serve immediately with the remaining cooking juices alongside."
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} | 4c320b36755f73681656f292e65cec1bdf4a33907a60bae04573fe5c9518d0b1 | Braised lamb shanks with roasted sweet potatoes and spiced crisps recipe
An average of 5.0 out of 5 stars from 3 ratings These slow-cooked lamb shanks are served with crisp, roast sweet potatoes and garnished with spiced crisps. 2 lamb shanks (about 350g/12oz each)1 tbsp olive oil2 onions, thinly sliced1 garlic clove, crushed2 pinches saffron2 tsp cumin seeds100g/3½oz hopped tomatoes or passata250ml/9fl oz chicken stocksalt and freshly ground black pepper 2 lamb shanks (about 350g/12oz each) 1 tbsp olive oil 2 onions, thinly sliced 1 garlic clove, crushed 2 pinches saffron 2 tsp cumin seeds 100g/3½oz hopped tomatoes or passata 250ml/9fl oz chicken stock salt and freshly ground black pepper 4 sweet potatoes, peeled1–2 tsp dried red chilli flakessea saltolive oil, for drizzling 4 sweet potatoes, peeled 1–2 tsp dried red chilli flakes sea salt olive oil, for drizzling 4 garlic cloves1 tsp black peppercorns1 tsp coriander seeds2 tbsp honey1 tbsp olive oil8 sheets brick or filo pastry1 tbsp smoked paprika 4 garlic cloves 1 tsp black peppercorns 1 tsp coriander seeds 2 tbsp honey 1 tbsp olive oil 8 sheets brick or filo pastry 1 tbsp smoked paprika Method Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6.For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps. Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6. For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps. | {
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"title": "Braised lamb shanks with roasted sweet potatoes and spiced crisps recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings These slow-cooked lamb shanks are served with crisp, roast sweet potatoes and garnished with spiced crisps. 2 lamb shanks (about 350g/12oz each)1 tbsp olive oil2 onions, thinly sliced1 garlic clove, crushed2 pinches saffron2 tsp cumin seeds100g/3½oz hopped tomatoes or passata250ml/9fl oz chicken stocksalt and freshly ground black pepper 2 lamb shanks (about 350g/12oz each) 1 tbsp olive oil 2 onions, thinly sliced 1 garlic clove, crushed 2 pinches saffron 2 tsp cumin seeds 100g/3½oz hopped tomatoes or passata 250ml/9fl oz chicken stock salt and freshly ground black pepper 4 sweet potatoes, peeled1–2 tsp dried red chilli flakessea saltolive oil, for drizzling 4 sweet potatoes, peeled 1–2 tsp dried red chilli flakes sea salt olive oil, for drizzling 4 garlic cloves1 tsp black peppercorns1 tsp coriander seeds2 tbsp honey1 tbsp olive oil8 sheets brick or filo pastry1 tbsp smoked paprika 4 garlic cloves 1 tsp black peppercorns 1 tsp coriander seeds 2 tbsp honey 1 tbsp olive oil 8 sheets brick or filo pastry 1 tbsp smoked paprika Method Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6.For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps. Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Season the lamb with the salt and pepper. Add the oil to a casserole dish and place over a high heat. Add the lamb shanks and braise for 10 minutes, or until browned all over. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6. Preheat the oven to 180C/160C Fan/Gas 4. Add the onions and garlic to the casserole dish, cook for 5 minutes and then add the saffron, cumin seeds, tomatoes and stock. Season well and bring to the boil. Cover and cook for 2 hours. Increase the oven temperature to 200C/180C Fan/Gas 6. For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the roasted sweet potatoes, place the potatoes on a baking tray lined with kitchen foil. Sprinkle over the chilli flakes and season with salt. Drizzle with olive oil, seal the potatoes in the foil and bake for 45 minutes. Leave the oven on. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. For the spiced crisps, crush the garlic, peppercorns and coriander seeds in a mortar. Stir in the honey and oil to make a paste. Brush this mixture onto the brick sheets. Transfer the pastry sheets to a baking tray and bake for 10–15 minutes, or until crisp. Dust with the paprika then leave to cool and cut into strips. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps. Serve the lamb shanks with the roasted sweet potatoes on the side and garnished with the spiced crisps."
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} | 6e3df173ab9936a1a32fd5d5dc1e4509b7d4ff2bc9cc9fd07f9c851f841c462d | Braised chicken wings and seared scallops with hazelnuts recipe
An average of 0.0 out of 5 stars from 0 ratings Deliciously moist chicken wings topped with seared scallops makes for a sophisticated dinner party dish. 8 chicken wings, tips removedsalt and freshly ground black pepper50g/2oz butter1 small onion, peeled, finely diced1 medium carrot, peeled, cut into small dice1 celery stick, cut into small dice110ml/4fl oz white wine500ml/18fl oz chicken stock1 tsp fresh thyme leaves50g/2oz hazelnuts, toasted, finely chopped 8 chicken wings, tips removed salt and freshly ground black pepper 50g/2oz butter 1 small onion, peeled, finely diced 1 medium carrot, peeled, cut into small dice 1 celery stick, cut into small dice 110ml/4fl oz white wine 500ml/18fl oz chicken stock 1 tsp fresh thyme leaves 50g/2oz hazelnuts, toasted, finely chopped 2 tsp olive oil8 medium scallops1 lemon, juice onlysalt 2 tsp olive oil 8 medium scallops 1 lemon, juice only salt Method For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper.Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside.Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool.Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge.For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp.To serve, reheat the vegetables and stock and add the thyme and hazelnuts.Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables. For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper. For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool. Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge. Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge. For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp. To serve, reheat the vegetables and stock and add the thyme and hazelnuts. To serve, reheat the vegetables and stock and add the thyme and hazelnuts. Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables. Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables. | {
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"title": "Braised chicken wings and seared scallops with hazelnuts recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Deliciously moist chicken wings topped with seared scallops makes for a sophisticated dinner party dish. 8 chicken wings, tips removedsalt and freshly ground black pepper50g/2oz butter1 small onion, peeled, finely diced1 medium carrot, peeled, cut into small dice1 celery stick, cut into small dice110ml/4fl oz white wine500ml/18fl oz chicken stock1 tsp fresh thyme leaves50g/2oz hazelnuts, toasted, finely chopped 8 chicken wings, tips removed salt and freshly ground black pepper 50g/2oz butter 1 small onion, peeled, finely diced 1 medium carrot, peeled, cut into small dice 1 celery stick, cut into small dice 110ml/4fl oz white wine 500ml/18fl oz chicken stock 1 tsp fresh thyme leaves 50g/2oz hazelnuts, toasted, finely chopped 2 tsp olive oil8 medium scallops1 lemon, juice onlysalt 2 tsp olive oil 8 medium scallops 1 lemon, juice only salt Method For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper.Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside.Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool.Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge.For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp.To serve, reheat the vegetables and stock and add the thyme and hazelnuts.Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables. For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper. For the braised chicken wings, season the chicken wings, to taste, with salt and freshly ground black pepper. Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Heat the butter in a frying pan until foaming and fry the chicken wings, skin-side down, for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Add the onion, carrot and celery to the pan and fry for 2-3 minutes, or until softened. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Pour in the white wine, bring the mixture to the boil and cook until the volume of the liquid has reduced by half. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool. Return the chicken wings to the pan, pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool. Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge. Once cooled, remove the chicken wings from the pan, remove the wing bones and chill the meat in the fridge. For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. For the scallops, heat the olive oil in a frying pan and fry the scallops for 1 minute, then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste, with lemon juice and salt. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp. Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp. To serve, reheat the vegetables and stock and add the thyme and hazelnuts. To serve, reheat the vegetables and stock and add the thyme and hazelnuts. Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables. Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables."
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} | 5658034ac8095c49fb2072a88a67d06a512c221583f81f67967f0f613812a0b9 | Easy tarte tatin recipe
An average of 4.1 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarte_tatin_72509_16x9.jpg Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche (“full fat, please,” says Raymond) or vanilla ice cream. Equipment and preparation: You will need a 20cm/8in tarte tatin dish. 2kg/4½lbs dessert apples, about 12, peeled3 tbsp water100g/3½oz caster sugar60g/2½oz cold unsalted butter, diced30g/1oz unsalted butter, melted, to add richness300g/11oz all-butter puff pastry, rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin, pricked with a fork and frozen 2kg/4½lbs dessert apples, about 12, peeled 3 tbsp water 100g/3½oz caster sugar 60g/2½oz cold unsalted butter, diced 30g/1oz unsalted butter, melted, to add richness 300g/11oz all-butter puff pastry, rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin, pricked with a fork and frozen Method Preheat the oven to 180C/350F/Gas 4.Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin. Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar.On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish.Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go.Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes.Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks.Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown.Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin. Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin. Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar. Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar. On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish. On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish. Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go. Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go. Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes. Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes. Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks. Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks. Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown. Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown. Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above. Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above. Recipe tips Braeburn, Cox’s Orange Pippin, Captain Kidd, Crimson Cox, Tydeman’s Early Worcester and Adams Pearmain would all work well in this dish. If you like a sharper flavour, use Granny Smiths but be aware they will give out a bit more juice during cooking and will not cook down as well as the other varieties. This dish is best made a day in advance to allow the pectin in the apples to gel and bind them together. Keep it in the tin after it is cooked and reheat at 150C/300F/Gas 2 for 20 minutes before serving. | {
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"content": "An average of 4.1 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarte_tatin_72509_16x9.jpg Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche (“full fat, please,” says Raymond) or vanilla ice cream. Equipment and preparation: You will need a 20cm/8in tarte tatin dish. 2kg/4½lbs dessert apples, about 12, peeled3 tbsp water100g/3½oz caster sugar60g/2½oz cold unsalted butter, diced30g/1oz unsalted butter, melted, to add richness300g/11oz all-butter puff pastry, rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin, pricked with a fork and frozen 2kg/4½lbs dessert apples, about 12, peeled 3 tbsp water 100g/3½oz caster sugar 60g/2½oz cold unsalted butter, diced 30g/1oz unsalted butter, melted, to add richness 300g/11oz all-butter puff pastry, rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin, pricked with a fork and frozen Method Preheat the oven to 180C/350F/Gas 4.Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin. Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar.On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish.Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go.Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes.Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks.Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown.Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin. Cut the apples in half horizontally, remove the cores and slice off the rounded tops and bottoms of the apples so they sit flat in the tin. Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar. Put the water in the bottom of the tin and sprinkle over the sugar. Let it sit for two minutes to allow the water to absorb the sugar. On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish. On a medium heat, cook the syrup until it turns to a pale blonde caramel (do not let it become too dark or the flavour will overpower the apples), then stir in the diced butter - this will stop the caramel cooking and give extra richness to the dish. Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go. Arrange the apples, middles uppermost, around the edge of the tin and then fill in the centre with the remaining apples. It is important to pack them as tightly as possible – press them down with your hands as you go. Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes. Brush the apples with the melted butter and place the tin on a baking tray. Bake in the oven for 30 minutes. Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks. Remove from the oven and place the disc of frozen pastry on the top. Tuck the edges of the pastry into the dish and prick a few holes with a sharp knife to let the steam out as the dish cooks. Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown. Return to the oven for a further 40-45 minutes, or until the pastry is crisp and golden-brown. Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above. Allow to cool at room temperature for one hour before turning out of the tin and serving warm. Alternatively, make the tarte the day before and reheat as above. Recipe tips Braeburn, Cox’s Orange Pippin, Captain Kidd, Crimson Cox, Tydeman’s Early Worcester and Adams Pearmain would all work well in this dish. If you like a sharper flavour, use Granny Smiths but be aware they will give out a bit more juice during cooking and will not cook down as well as the other varieties. This dish is best made a day in advance to allow the pectin in the apples to gel and bind them together. Keep it in the tin after it is cooked and reheat at 150C/300F/Gas 2 for 20 minutes before serving."
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} | 9ee3d16ab48b10ff21c3ad266715e9cc73bd357e0273c2d789df4f8714ad4d66 | Focaccia recipe
An average of 3.3 out of 5 stars from 158 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/focaccia_08389_16x9.jpg This focaccia recipe is easy to adapt with whatever herbs you have in the house. The dough is very wet and tricky to handle, so use a mixer fitted with a dough hook if you have one. 500g/1lb 2oz strong white flour1 sachet (7g) dried easy blend yeast2 tbsp olive oil, plus extra for greasing2 tsp salt400ml/14fl oz tepid waterolive oil, for drizzlingfine sea salt 500g/1lb 2oz strong white flour 1 sachet (7g) dried easy blend yeast 2 tbsp olive oil, plus extra for greasing 2 tsp salt 400ml/14fl oz tepid water olive oil, for drizzling fine sea salt Method Place the flour, yeast, olive oil, salt and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a rough dough, then knead the dough in the bowl for 5 minutes. Gradually add the remaining water to form a soft, sticky dough.Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about 5 minutes.Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is).Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface. Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners. Leave to prove, uncovered, for a further hour.Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then push your fingers into the surface of the dough to create dimples. Bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve hot or warm. Place the flour, yeast, olive oil, salt and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a rough dough, then knead the dough in the bowl for 5 minutes. Gradually add the remaining water to form a soft, sticky dough. Place the flour, yeast, olive oil, salt and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a rough dough, then knead the dough in the bowl for 5 minutes. Gradually add the remaining water to form a soft, sticky dough. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about 5 minutes. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about 5 minutes. Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is). Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is). Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface. Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners. Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface. Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners. Leave to prove, uncovered, for a further hour. Leave to prove, uncovered, for a further hour. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then push your fingers into the surface of the dough to create dimples. Bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve hot or warm. Drizzle the loaves with oil, sprinkle with fine sea salt then push your fingers into the surface of the dough to create dimples. Bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve hot or warm. Recipe tips Try adding herbs such as rosemary or thyme, or perhaps some chopped chilli. Press them into the dough after step 5. If you wish to top the focaccia with rosemary, just before you drizzle the loaf with olive oil, make small indentations all over the dough. Then break off small sprigs of rosemary from a couple of larger sprigs, and push them into each of the indentations. | {
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"content": "An average of 3.3 out of 5 stars from 158 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/focaccia_08389_16x9.jpg This focaccia recipe is easy to adapt with whatever herbs you have in the house. The dough is very wet and tricky to handle, so use a mixer fitted with a dough hook if you have one. 500g/1lb 2oz strong white flour1 sachet (7g) dried easy blend yeast2 tbsp olive oil, plus extra for greasing2 tsp salt400ml/14fl oz tepid waterolive oil, for drizzlingfine sea salt 500g/1lb 2oz strong white flour 1 sachet (7g) dried easy blend yeast 2 tbsp olive oil, plus extra for greasing 2 tsp salt 400ml/14fl oz tepid water olive oil, for drizzling fine sea salt Method Place the flour, yeast, olive oil, salt and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a rough dough, then knead the dough in the bowl for 5 minutes. Gradually add the remaining water to form a soft, sticky dough.Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about 5 minutes.Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is).Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface. Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners. Leave to prove, uncovered, for a further hour.Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then push your fingers into the surface of the dough to create dimples. Bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve hot or warm. Place the flour, yeast, olive oil, salt and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a rough dough, then knead the dough in the bowl for 5 minutes. Gradually add the remaining water to form a soft, sticky dough. Place the flour, yeast, olive oil, salt and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon to form a rough dough, then knead the dough in the bowl for 5 minutes. Gradually add the remaining water to form a soft, sticky dough. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about 5 minutes. Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 90 degrees and repeat the process for about 5 minutes. Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is). Tip the dough onto an oiled work surface and continue kneading for 5 more minutes. Put the dough in an oiled bowl, cover and leave to rise until doubled in size (about an hour, depending on how warm your kitchen is). Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface. Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners. Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the dough out of the bowl onto an oiled work surface. Flatten the dough slightly (and cut into two pieces if using two baking trays). Transfer the dough to the prepared tray/s, pushing down all over using your fingers and making sure it reaches into the corners. Leave to prove, uncovered, for a further hour. Leave to prove, uncovered, for a further hour. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt then push your fingers into the surface of the dough to create dimples. Bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve hot or warm. Drizzle the loaves with oil, sprinkle with fine sea salt then push your fingers into the surface of the dough to create dimples. Bake for 20 minutes, or until cooked through and golden-brown. When cooked, drizzle with a little more olive oil and serve hot or warm. Recipe tips Try adding herbs such as rosemary or thyme, or perhaps some chopped chilli. Press them into the dough after step 5. If you wish to top the focaccia with rosemary, just before you drizzle the loaf with olive oil, make small indentations all over the dough. Then break off small sprigs of rosemary from a couple of larger sprigs, and push them into each of the indentations."
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} | 90c9cb90b2b4b4379b2313b77777b91a409533d1f06b62affe321a4a573e8788 | Brandy snaps recipe
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack. Measure the butter, sugar and syrup into a small, heavy-based pan. The easiest way is to measure the butter, then the sugar on the scales (in the pan if you have digital scales), then measure the syrup on top to make up to 165g/6oz total weight. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack. Measure the butter, sugar and syrup into a small, heavy-based pan. The easiest way is to measure the butter, then the sugar on the scales (in the pan if you have digital scales), then measure the syrup on top to make up to 165g/6oz total weight. Measure the butter, sugar and syrup into a small, heavy-based pan. The easiest way is to measure the butter, then the sugar on the scales (in the pan if you have digital scales), then measure the syrup on top to make up to 165g/6oz total weight. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week. | {
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"content": "Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack. Measure the butter, sugar and syrup into a small, heavy-based pan. The easiest way is to measure the butter, then the sugar on the scales (in the pan if you have digital scales), then measure the syrup on top to make up to 165g/6oz total weight. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with baking parchment then oil a thickish handle of a wooden spoon and lay it on a cooling rack. Measure the butter, sugar and syrup into a small, heavy-based pan. The easiest way is to measure the butter, then the sugar on the scales (in the pan if you have digital scales), then measure the syrup on top to make up to 165g/6oz total weight. Measure the butter, sugar and syrup into a small, heavy-based pan. The easiest way is to measure the butter, then the sugar on the scales (in the pan if you have digital scales), then measure the syrup on top to make up to 165g/6oz total weight. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared. Heat gently until the butter has melted and the sugar has dissolved. This will take about 15 minutes over a low heat. Don’t let the mixture boil as it may crystallise. To check when the sugar has dissolved, stir occasionally, pulling the spoon across the bottom of the pan until you can no longer hear the gritty granules being scraped along and most of them have disappeared. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart. Leave the mixture to cool slightly, about 2-3 minutes, then sieve in the flour and ginger. Pour in the lemon juice and stir well to mix thoroughly. Drop four teaspoonfuls of the mixture onto each of the prepared baking trays to make neat circles, about 10cm/4in apart. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Bake in the pre-heated oven for about 10-15 minutes, or until the mixture is well spread out, looks lacey and is a dark golden colour. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife. Once baked, you need to work fast to shape the brandy snaps, so its easier if you bake one tray at a time. Remove each tray from the oven and leave for a minute or so to firm up slightly, then lift from the baking parchment using a fish slice. The mixture needs to be just firm enough to remove, but pliable enough to shape. Check by releasing around and under the edges with a small palette knife. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. Quickly roll a circle of the warm mixture around the handle of the wooden spoon, having the join underneath. Press the join lightly together to seal, then slide the brandy snap off the spoon and leave it to firm up on the wire rack, again with the join underneath. If any of the circles on the sheet harden too much to work with, put them back in the oven for a few seconds to soften again. Repeat until all the mixture has been used. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week. If the mixture in the pan becomes too firm to drop in neat spoonfuls, roll a teaspoonful of it into a small smooth ball in your hands, sit it on the baking tray and flatten slightly with your fingers. When cold, store the brandy snaps in an airtight tin or container; they will keep for at least a week."
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For the cake, preheat the oven to 170C/325F/Gas 3. Grease the bottom and sides of a 20cm/8in square, shallow cake tin. Cut out a piece of greaseproof paper that is 7.5cm/3in longer than the length of the tin. Fold the paper in half widthways. Open out the paper and push up the centre fold to make a 4cm/1½in pleat. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular 'tins' within the tin.Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about 2-3 minutes, or until smooth, slightly lighter in colour and glossy looking. (If you put a damp cloth under the bowl, it stops it from moving around.)Spoon slightly more than half the mixture into a separate bowl and stir in the vanilla extract and 1½ teaspoons of the milk. Set aside. Mix the coffee in the remaining 1½ teaspoons of milk, stirring until it has dissolved (you don't need to heat the milk), then stir this into the other bowl of mixture along with the chopped walnuts. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle.Bake in the oven for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, peel off the parchment liner and finish cooling on a wire rack. For the butter icing, sift the icing sugar into a medium bowl. Add the butter. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. Beat everything together with a wooden spoon until soft and smooth. Set aside.Trim the crispy outer edges off the cooled cake with a serrated knife, then cut and trim if necessary into 4 equal strips. Lay one vanilla and one coffee-walnut strip next to each other, then use a little of the butter icing to stick them together. Spread a bit more icing on the top. Stick the remaining two strips together with icing and place them on top to create a chequerboard effect. Spread a little more icing over the top of the assembled cake. Cut two pieces of string, one that is the length of the assembled cake and one that will wrap all around it.Roll the marzipan out, on a work surface lightly dusted with sifted icing sugar, into an oblong the length of the cake and sufficiently wide to wrap around the cake, using the pieces of string as your measuring guide. Lay the butter iced side of the cake on the marzipan, positioning it so that when you lift up one long side, it perfectly covers one side of the cake (this way the join will be neatly in the corner). Reserve a teaspoonful of the icing and spread the rest over the remaining three sides of the cake (not the ends). Brush off any crumbs from the marzipan and work surface. Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. (Try to avoid touching the marzipan with wet fingers as they will mark it.) Turn the cake over so that the join is underneath. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. Smooth the marzipan over with your hands so their warmth will give it a smooth finish.While the marzipan is still soft, crimp the edges by pinching the marzipan between your thumb and first finger at a slight angle and at regular intervals. Score the top of the cake with long diagonal lines using a sharp knife. Sift over some icing sugar to lightly dust the top, then lay the walnut pieces down the centre, securing with the reserved butter icing. For the cake, preheat the oven to 170C/325F/Gas 3. Grease the bottom and sides of a 20cm/8in square, shallow cake tin. For the cake, preheat the oven to 170C/325F/Gas 3. Grease the bottom and sides of a 20cm/8in square, shallow cake tin. Cut out a piece of greaseproof paper that is 7.5cm/3in longer than the length of the tin. Fold the paper in half widthways. Open out the paper and push up the centre fold to make a 4cm/1½in pleat. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular 'tins' within the tin. Cut out a piece of greaseproof paper that is 7.5cm/3in longer than the length of the tin. Fold the paper in half widthways. Open out the paper and push up the centre fold to make a 4cm/1½in pleat. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular 'tins' within the tin. Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about 2-3 minutes, or until smooth, slightly lighter in colour and glossy looking. (If you put a damp cloth under the bowl, it stops it from moving around.) Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about 2-3 minutes, or until smooth, slightly lighter in colour and glossy looking. (If you put a damp cloth under the bowl, it stops it from moving around.) Spoon slightly more than half the mixture into a separate bowl and stir in the vanilla extract and 1½ teaspoons of the milk. Set aside. Spoon slightly more than half the mixture into a separate bowl and stir in the vanilla extract and 1½ teaspoons of the milk. Set aside. Mix the coffee in the remaining 1½ teaspoons of milk, stirring until it has dissolved (you don't need to heat the milk), then stir this into the other bowl of mixture along with the chopped walnuts. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle. Mix the coffee in the remaining 1½ teaspoons of milk, stirring until it has dissolved (you don't need to heat the milk), then stir this into the other bowl of mixture along with the chopped walnuts. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle. Bake in the oven for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, peel off the parchment liner and finish cooling on a wire rack. Bake in the oven for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, peel off the parchment liner and finish cooling on a wire rack. For the butter icing, sift the icing sugar into a medium bowl. Add the butter. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. Beat everything together with a wooden spoon until soft and smooth. Set aside. For the butter icing, sift the icing sugar into a medium bowl. Add the butter. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. Beat everything together with a wooden spoon until soft and smooth. Set aside. Trim the crispy outer edges off the cooled cake with a serrated knife, then cut and trim if necessary into 4 equal strips. Lay one vanilla and one coffee-walnut strip next to each other, then use a little of the butter icing to stick them together. Spread a bit more icing on the top. Stick the remaining two strips together with icing and place them on top to create a chequerboard effect. Trim the crispy outer edges off the cooled cake with a serrated knife, then cut and trim if necessary into 4 equal strips. Lay one vanilla and one coffee-walnut strip next to each other, then use a little of the butter icing to stick them together. Spread a bit more icing on the top. Stick the remaining two strips together with icing and place them on top to create a chequerboard effect. Spread a little more icing over the top of the assembled cake. Spread a little more icing over the top of the assembled cake. Cut two pieces of string, one that is the length of the assembled cake and one that will wrap all around it. Cut two pieces of string, one that is the length of the assembled cake and one that will wrap all around it. Roll the marzipan out, on a work surface lightly dusted with sifted icing sugar, into an oblong the length of the cake and sufficiently wide to wrap around the cake, using the pieces of string as your measuring guide. Roll the marzipan out, on a work surface lightly dusted with sifted icing sugar, into an oblong the length of the cake and sufficiently wide to wrap around the cake, using the pieces of string as your measuring guide. Lay the butter iced side of the cake on the marzipan, positioning it so that when you lift up one long side, it perfectly covers one side of the cake (this way the join will be neatly in the corner). Lay the butter iced side of the cake on the marzipan, positioning it so that when you lift up one long side, it perfectly covers one side of the cake (this way the join will be neatly in the corner). Reserve a teaspoonful of the icing and spread the rest over the remaining three sides of the cake (not the ends). Brush off any crumbs from the marzipan and work surface. Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. (Try to avoid touching the marzipan with wet fingers as they will mark it.) Turn the cake over so that the join is underneath. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. Smooth the marzipan over with your hands so their warmth will give it a smooth finish. Reserve a teaspoonful of the icing and spread the rest over the remaining three sides of the cake (not the ends). Brush off any crumbs from the marzipan and work surface. Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. (Try to avoid touching the marzipan with wet fingers as they will mark it.) Turn the cake over so that the join is underneath. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. Smooth the marzipan over with your hands so their warmth will give it a smooth finish. While the marzipan is still soft, crimp the edges by pinching the marzipan between your thumb and first finger at a slight angle and at regular intervals. Score the top of the cake with long diagonal lines using a sharp knife. Sift over some icing sugar to lightly dust the top, then lay the walnut pieces down the centre, securing with the reserved butter icing. While the marzipan is still soft, crimp the edges by pinching the marzipan between your thumb and first finger at a slight angle and at regular intervals. Score the top of the cake with long diagonal lines using a sharp knife. Sift over some icing sugar to lightly dust the top, then lay the walnut pieces down the centre, securing with the reserved butter icing. | {
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"title": "Coffee and walnut battenberg cake recipe",
"content": "For the cake, preheat the oven to 170C/325F/Gas 3. Grease the bottom and sides of a 20cm/8in square, shallow cake tin. Cut out a piece of greaseproof paper that is 7.5cm/3in longer than the length of the tin. Fold the paper in half widthways. Open out the paper and push up the centre fold to make a 4cm/1½in pleat. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular 'tins' within the tin.Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about 2-3 minutes, or until smooth, slightly lighter in colour and glossy looking. (If you put a damp cloth under the bowl, it stops it from moving around.)Spoon slightly more than half the mixture into a separate bowl and stir in the vanilla extract and 1½ teaspoons of the milk. Set aside. Mix the coffee in the remaining 1½ teaspoons of milk, stirring until it has dissolved (you don't need to heat the milk), then stir this into the other bowl of mixture along with the chopped walnuts. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle.Bake in the oven for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, peel off the parchment liner and finish cooling on a wire rack. For the butter icing, sift the icing sugar into a medium bowl. Add the butter. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. Beat everything together with a wooden spoon until soft and smooth. Set aside.Trim the crispy outer edges off the cooled cake with a serrated knife, then cut and trim if necessary into 4 equal strips. Lay one vanilla and one coffee-walnut strip next to each other, then use a little of the butter icing to stick them together. Spread a bit more icing on the top. Stick the remaining two strips together with icing and place them on top to create a chequerboard effect. Spread a little more icing over the top of the assembled cake. Cut two pieces of string, one that is the length of the assembled cake and one that will wrap all around it.Roll the marzipan out, on a work surface lightly dusted with sifted icing sugar, into an oblong the length of the cake and sufficiently wide to wrap around the cake, using the pieces of string as your measuring guide. Lay the butter iced side of the cake on the marzipan, positioning it so that when you lift up one long side, it perfectly covers one side of the cake (this way the join will be neatly in the corner). Reserve a teaspoonful of the icing and spread the rest over the remaining three sides of the cake (not the ends). Brush off any crumbs from the marzipan and work surface. Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. (Try to avoid touching the marzipan with wet fingers as they will mark it.) Turn the cake over so that the join is underneath. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. Smooth the marzipan over with your hands so their warmth will give it a smooth finish.While the marzipan is still soft, crimp the edges by pinching the marzipan between your thumb and first finger at a slight angle and at regular intervals. Score the top of the cake with long diagonal lines using a sharp knife. Sift over some icing sugar to lightly dust the top, then lay the walnut pieces down the centre, securing with the reserved butter icing. For the cake, preheat the oven to 170C/325F/Gas 3. Grease the bottom and sides of a 20cm/8in square, shallow cake tin. For the cake, preheat the oven to 170C/325F/Gas 3. Grease the bottom and sides of a 20cm/8in square, shallow cake tin. Cut out a piece of greaseproof paper that is 7.5cm/3in longer than the length of the tin. Fold the paper in half widthways. Open out the paper and push up the centre fold to make a 4cm/1½in pleat. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular 'tins' within the tin. Cut out a piece of greaseproof paper that is 7.5cm/3in longer than the length of the tin. Fold the paper in half widthways. Open out the paper and push up the centre fold to make a 4cm/1½in pleat. Line the base of the tin with this, making any adjustments to ensure the pleat runs down the centre of the tin making in effect two rectangular 'tins' within the tin. Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about 2-3 minutes, or until smooth, slightly lighter in colour and glossy looking. (If you put a damp cloth under the bowl, it stops it from moving around.) Beat the margarine, sugar, eggs, flour, baking powder and ground almonds in a large bowl for about 2-3 minutes, or until smooth, slightly lighter in colour and glossy looking. (If you put a damp cloth under the bowl, it stops it from moving around.) Spoon slightly more than half the mixture into a separate bowl and stir in the vanilla extract and 1½ teaspoons of the milk. Set aside. Spoon slightly more than half the mixture into a separate bowl and stir in the vanilla extract and 1½ teaspoons of the milk. Set aside. Mix the coffee in the remaining 1½ teaspoons of milk, stirring until it has dissolved (you don't need to heat the milk), then stir this into the other bowl of mixture along with the chopped walnuts. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle. Mix the coffee in the remaining 1½ teaspoons of milk, stirring until it has dissolved (you don't need to heat the milk), then stir this into the other bowl of mixture along with the chopped walnuts. Spoon the vanilla mixture into one half of the tin and the coffee-walnut mixture into the other half. Level the surface of each half with a knife. Check the paper divider is still straight and in the middle. Bake in the oven for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, peel off the parchment liner and finish cooling on a wire rack. Bake in the oven for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin. Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out, peel off the parchment liner and finish cooling on a wire rack. For the butter icing, sift the icing sugar into a medium bowl. Add the butter. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. Beat everything together with a wooden spoon until soft and smooth. Set aside. For the butter icing, sift the icing sugar into a medium bowl. Add the butter. Mix the coffee and milk together until the coffee has dissolved, and pour into the bowl. Beat everything together with a wooden spoon until soft and smooth. Set aside. Trim the crispy outer edges off the cooled cake with a serrated knife, then cut and trim if necessary into 4 equal strips. Lay one vanilla and one coffee-walnut strip next to each other, then use a little of the butter icing to stick them together. Spread a bit more icing on the top. Stick the remaining two strips together with icing and place them on top to create a chequerboard effect. Trim the crispy outer edges off the cooled cake with a serrated knife, then cut and trim if necessary into 4 equal strips. Lay one vanilla and one coffee-walnut strip next to each other, then use a little of the butter icing to stick them together. Spread a bit more icing on the top. Stick the remaining two strips together with icing and place them on top to create a chequerboard effect. Spread a little more icing over the top of the assembled cake. Spread a little more icing over the top of the assembled cake. Cut two pieces of string, one that is the length of the assembled cake and one that will wrap all around it. Cut two pieces of string, one that is the length of the assembled cake and one that will wrap all around it. Roll the marzipan out, on a work surface lightly dusted with sifted icing sugar, into an oblong the length of the cake and sufficiently wide to wrap around the cake, using the pieces of string as your measuring guide. Roll the marzipan out, on a work surface lightly dusted with sifted icing sugar, into an oblong the length of the cake and sufficiently wide to wrap around the cake, using the pieces of string as your measuring guide. Lay the butter iced side of the cake on the marzipan, positioning it so that when you lift up one long side, it perfectly covers one side of the cake (this way the join will be neatly in the corner). Lay the butter iced side of the cake on the marzipan, positioning it so that when you lift up one long side, it perfectly covers one side of the cake (this way the join will be neatly in the corner). Reserve a teaspoonful of the icing and spread the rest over the remaining three sides of the cake (not the ends). Brush off any crumbs from the marzipan and work surface. Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. (Try to avoid touching the marzipan with wet fingers as they will mark it.) Turn the cake over so that the join is underneath. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. Smooth the marzipan over with your hands so their warmth will give it a smooth finish. Reserve a teaspoonful of the icing and spread the rest over the remaining three sides of the cake (not the ends). Brush off any crumbs from the marzipan and work surface. Roll the cake over in the marzipan, pressing to neatly cover it, then brush the corner join lightly with water, pressing it to seal. (Try to avoid touching the marzipan with wet fingers as they will mark it.) Turn the cake over so that the join is underneath. Trim a slim slice from each end of the cake to neaten and show off the chequerboard effect. Smooth the marzipan over with your hands so their warmth will give it a smooth finish. While the marzipan is still soft, crimp the edges by pinching the marzipan between your thumb and first finger at a slight angle and at regular intervals. Score the top of the cake with long diagonal lines using a sharp knife. Sift over some icing sugar to lightly dust the top, then lay the walnut pieces down the centre, securing with the reserved butter icing. While the marzipan is still soft, crimp the edges by pinching the marzipan between your thumb and first finger at a slight angle and at regular intervals. Score the top of the cake with long diagonal lines using a sharp knife. Sift over some icing sugar to lightly dust the top, then lay the walnut pieces down the centre, securing with the reserved butter icing."
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} | 932ba33058aa5f6db1b8805e8184735ff08616d5bc2dd8198e7df40b199602c8 | Cinnamon madeleines with winter caramel sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t1qhl.jpg Delight your guests with a cinnamon twist on the usual dainty madeleine, served with aniseed flavoured caramel. Equipment: You will need a madeleine tin. 225g/8oz butter, plus extra for greasing1 vanilla pod250g/9oz sugar, plus 75g/2½oz for dusting250g/9oz plain flour2 tbsp clear honey3 free-range eggs½ tsp ground cinnamon, for dusting 225g/8oz butter, plus extra for greasing 1 vanilla pod 250g/9oz sugar, plus 75g/2½oz for dusting 250g/9oz plain flour 2 tbsp clear honey 3 free-range eggs ½ tsp ground cinnamon, for dusting 100g/3½oz caster sugar350ml/12fl oz double cream1 star anise½ cinnamon stick25g/1oz butter 100g/3½oz caster sugar 350ml/12fl oz double cream 1 star anise ½ cinnamon stick 25g/1oz butter Method For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins.Heat the butter until just melted. Split the vanilla pods and scrape out the seeds, reserving the pod.Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter.Spoon the batter into the tins, only half filling each indent.Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.)Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly.For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well.Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth.Strain through a fine sieve into a serving bowl.Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week. For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins. For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins. Heat the butter until just melted. Heat the butter until just melted. Split the vanilla pods and scrape out the seeds, reserving the pod. Split the vanilla pods and scrape out the seeds, reserving the pod. Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter. Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter. Spoon the batter into the tins, only half filling each indent. Spoon the batter into the tins, only half filling each indent. Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.) Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.) Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly. Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly. For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well. For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well. Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth. Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth. Strain through a fine sieve into a serving bowl. Strain through a fine sieve into a serving bowl. Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week. Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week. | {
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"url": "https://www.bbc.co.uk/food/recipes/cinnamon_madeleines_with_16096",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cinnamon madeleines with winter caramel sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t1qhl.jpg Delight your guests with a cinnamon twist on the usual dainty madeleine, served with aniseed flavoured caramel. Equipment: You will need a madeleine tin. 225g/8oz butter, plus extra for greasing1 vanilla pod250g/9oz sugar, plus 75g/2½oz for dusting250g/9oz plain flour2 tbsp clear honey3 free-range eggs½ tsp ground cinnamon, for dusting 225g/8oz butter, plus extra for greasing 1 vanilla pod 250g/9oz sugar, plus 75g/2½oz for dusting 250g/9oz plain flour 2 tbsp clear honey 3 free-range eggs ½ tsp ground cinnamon, for dusting 100g/3½oz caster sugar350ml/12fl oz double cream1 star anise½ cinnamon stick25g/1oz butter 100g/3½oz caster sugar 350ml/12fl oz double cream 1 star anise ½ cinnamon stick 25g/1oz butter Method For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins.Heat the butter until just melted. Split the vanilla pods and scrape out the seeds, reserving the pod.Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter.Spoon the batter into the tins, only half filling each indent.Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.)Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly.For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well.Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth.Strain through a fine sieve into a serving bowl.Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week. For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins. For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins. Heat the butter until just melted. Heat the butter until just melted. Split the vanilla pods and scrape out the seeds, reserving the pod. Split the vanilla pods and scrape out the seeds, reserving the pod. Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter. Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter. Spoon the batter into the tins, only half filling each indent. Spoon the batter into the tins, only half filling each indent. Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.) Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.) Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly. Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly. For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well. For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well. Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth. Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth. Strain through a fine sieve into a serving bowl. Strain through a fine sieve into a serving bowl. Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week. Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week."
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} | fa2f718750dcce0022b1936eee76c0ad241928635315a018e9880503d5855178 | Homemade Bakewell tart recipe
Preheat the oven to 190C/170C Fan/Gas 5. To make the pastry, sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the cold water, a little at a time and, using a table knife, start bringing the pastry together. If the mixture is too dry to hold together, add just enough extra cold water to bring it together. Do not overwork or make the pastry too sticky or it will become tough. Shape into a disc, cover with cling film and chill in the fridge for at least 10 minutes.To make the raspberry jam, place the raspberries in a saucepan and heat gently until they start to soften. Add the sugar and lemon juice and heat gently, stirring, until the sugar has dissolved. Bring to the boil and cook for 8–10 minutes, stirring occasionally. Remove from the heat and allow to cool slightly.While still hot, carefully strain the jam through a sieve into a large bowl.Place the bowl on top of a bowl of iced water, stirring occasionally, until completely cooled. Unwrap the pastry and roll out on a lightly floured work surface to a large circle about 3mm thick. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Place the lined tart tin on a baking sheet. Prick the base with a fork several times, then line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 20 minutes. Remove the beans and paper and continue to bake the case for a further 5–8 minutes, until pale golden in colour. Leave to cool. Trim off the excess pastry with a sharp knife. Reduce the oven temperature to 180C/160C fan/Gas 4.To make the frangipane, beat the eggs, yolks and sugar together, then mix in the melted butter, ground almonds and almond extract. Spread 8 tablespoons of the raspberry jam on the base of the pastry case, top with the frangipane to create an even layer that covers the jam. Bake for 35 minutes, or until the filling is golden-brown and a skewer inserted in the centre comes out clean. Leave to cool. Put the flaked almonds on a baking tray in a single layer and bake for 2–3 minutes, or until golden and aromatic. Tip them out onto kitchen paper to leave to cool. Garnish the tart with a light dusting of icing sugar and the toasted flaked almonds. Preheat the oven to 190C/170C Fan/Gas 5. To make the pastry, sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Preheat the oven to 190C/170C Fan/Gas 5. To make the pastry, sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the cold water, a little at a time and, using a table knife, start bringing the pastry together. If the mixture is too dry to hold together, add just enough extra cold water to bring it together. Do not overwork or make the pastry too sticky or it will become tough. Shape into a disc, cover with cling film and chill in the fridge for at least 10 minutes. Add the cold water, a little at a time and, using a table knife, start bringing the pastry together. If the mixture is too dry to hold together, add just enough extra cold water to bring it together. Do not overwork or make the pastry too sticky or it will become tough. Shape into a disc, cover with cling film and chill in the fridge for at least 10 minutes. To make the raspberry jam, place the raspberries in a saucepan and heat gently until they start to soften. Add the sugar and lemon juice and heat gently, stirring, until the sugar has dissolved. Bring to the boil and cook for 8–10 minutes, stirring occasionally. Remove from the heat and allow to cool slightly. To make the raspberry jam, place the raspberries in a saucepan and heat gently until they start to soften. Add the sugar and lemon juice and heat gently, stirring, until the sugar has dissolved. Bring to the boil and cook for 8–10 minutes, stirring occasionally. Remove from the heat and allow to cool slightly. While still hot, carefully strain the jam through a sieve into a large bowl.Place the bowl on top of a bowl of iced water, stirring occasionally, until completely cooled. While still hot, carefully strain the jam through a sieve into a large bowl.Place the bowl on top of a bowl of iced water, stirring occasionally, until completely cooled. Unwrap the pastry and roll out on a lightly floured work surface to a large circle about 3mm thick. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Unwrap the pastry and roll out on a lightly floured work surface to a large circle about 3mm thick. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Place the lined tart tin on a baking sheet. Prick the base with a fork several times, then line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 20 minutes. Remove the beans and paper and continue to bake the case for a further 5–8 minutes, until pale golden in colour. Leave to cool. Trim off the excess pastry with a sharp knife. Reduce the oven temperature to 180C/160C fan/Gas 4. Place the lined tart tin on a baking sheet. Prick the base with a fork several times, then line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 20 minutes. Remove the beans and paper and continue to bake the case for a further 5–8 minutes, until pale golden in colour. Leave to cool. Trim off the excess pastry with a sharp knife. Reduce the oven temperature to 180C/160C fan/Gas 4. To make the frangipane, beat the eggs, yolks and sugar together, then mix in the melted butter, ground almonds and almond extract. To make the frangipane, beat the eggs, yolks and sugar together, then mix in the melted butter, ground almonds and almond extract. Spread 8 tablespoons of the raspberry jam on the base of the pastry case, top with the frangipane to create an even layer that covers the jam. Spread 8 tablespoons of the raspberry jam on the base of the pastry case, top with the frangipane to create an even layer that covers the jam. Bake for 35 minutes, or until the filling is golden-brown and a skewer inserted in the centre comes out clean. Leave to cool. Bake for 35 minutes, or until the filling is golden-brown and a skewer inserted in the centre comes out clean. Leave to cool. Put the flaked almonds on a baking tray in a single layer and bake for 2–3 minutes, or until golden and aromatic. Tip them out onto kitchen paper to leave to cool. Garnish the tart with a light dusting of icing sugar and the toasted flaked almonds. Put the flaked almonds on a baking tray in a single layer and bake for 2–3 minutes, or until golden and aromatic. Tip them out onto kitchen paper to leave to cool. Garnish the tart with a light dusting of icing sugar and the toasted flaked almonds. | {
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"url": "https://www.bbc.co.uk/food/recipes/bakewell_tart_58187",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Homemade Bakewell tart recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5. To make the pastry, sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the cold water, a little at a time and, using a table knife, start bringing the pastry together. If the mixture is too dry to hold together, add just enough extra cold water to bring it together. Do not overwork or make the pastry too sticky or it will become tough. Shape into a disc, cover with cling film and chill in the fridge for at least 10 minutes.To make the raspberry jam, place the raspberries in a saucepan and heat gently until they start to soften. Add the sugar and lemon juice and heat gently, stirring, until the sugar has dissolved. Bring to the boil and cook for 8–10 minutes, stirring occasionally. Remove from the heat and allow to cool slightly.While still hot, carefully strain the jam through a sieve into a large bowl.Place the bowl on top of a bowl of iced water, stirring occasionally, until completely cooled. Unwrap the pastry and roll out on a lightly floured work surface to a large circle about 3mm thick. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Place the lined tart tin on a baking sheet. Prick the base with a fork several times, then line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 20 minutes. Remove the beans and paper and continue to bake the case for a further 5–8 minutes, until pale golden in colour. Leave to cool. Trim off the excess pastry with a sharp knife. Reduce the oven temperature to 180C/160C fan/Gas 4.To make the frangipane, beat the eggs, yolks and sugar together, then mix in the melted butter, ground almonds and almond extract. Spread 8 tablespoons of the raspberry jam on the base of the pastry case, top with the frangipane to create an even layer that covers the jam. Bake for 35 minutes, or until the filling is golden-brown and a skewer inserted in the centre comes out clean. Leave to cool. Put the flaked almonds on a baking tray in a single layer and bake for 2–3 minutes, or until golden and aromatic. Tip them out onto kitchen paper to leave to cool. Garnish the tart with a light dusting of icing sugar and the toasted flaked almonds. Preheat the oven to 190C/170C Fan/Gas 5. To make the pastry, sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Preheat the oven to 190C/170C Fan/Gas 5. To make the pastry, sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the cold water, a little at a time and, using a table knife, start bringing the pastry together. If the mixture is too dry to hold together, add just enough extra cold water to bring it together. Do not overwork or make the pastry too sticky or it will become tough. Shape into a disc, cover with cling film and chill in the fridge for at least 10 minutes. Add the cold water, a little at a time and, using a table knife, start bringing the pastry together. If the mixture is too dry to hold together, add just enough extra cold water to bring it together. Do not overwork or make the pastry too sticky or it will become tough. Shape into a disc, cover with cling film and chill in the fridge for at least 10 minutes. To make the raspberry jam, place the raspberries in a saucepan and heat gently until they start to soften. Add the sugar and lemon juice and heat gently, stirring, until the sugar has dissolved. Bring to the boil and cook for 8–10 minutes, stirring occasionally. Remove from the heat and allow to cool slightly. To make the raspberry jam, place the raspberries in a saucepan and heat gently until they start to soften. Add the sugar and lemon juice and heat gently, stirring, until the sugar has dissolved. Bring to the boil and cook for 8–10 minutes, stirring occasionally. Remove from the heat and allow to cool slightly. While still hot, carefully strain the jam through a sieve into a large bowl.Place the bowl on top of a bowl of iced water, stirring occasionally, until completely cooled. While still hot, carefully strain the jam through a sieve into a large bowl.Place the bowl on top of a bowl of iced water, stirring occasionally, until completely cooled. Unwrap the pastry and roll out on a lightly floured work surface to a large circle about 3mm thick. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Unwrap the pastry and roll out on a lightly floured work surface to a large circle about 3mm thick. Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes. Place the lined tart tin on a baking sheet. Prick the base with a fork several times, then line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 20 minutes. Remove the beans and paper and continue to bake the case for a further 5–8 minutes, until pale golden in colour. Leave to cool. Trim off the excess pastry with a sharp knife. Reduce the oven temperature to 180C/160C fan/Gas 4. Place the lined tart tin on a baking sheet. Prick the base with a fork several times, then line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 20 minutes. Remove the beans and paper and continue to bake the case for a further 5–8 minutes, until pale golden in colour. Leave to cool. Trim off the excess pastry with a sharp knife. Reduce the oven temperature to 180C/160C fan/Gas 4. To make the frangipane, beat the eggs, yolks and sugar together, then mix in the melted butter, ground almonds and almond extract. To make the frangipane, beat the eggs, yolks and sugar together, then mix in the melted butter, ground almonds and almond extract. Spread 8 tablespoons of the raspberry jam on the base of the pastry case, top with the frangipane to create an even layer that covers the jam. Spread 8 tablespoons of the raspberry jam on the base of the pastry case, top with the frangipane to create an even layer that covers the jam. Bake for 35 minutes, or until the filling is golden-brown and a skewer inserted in the centre comes out clean. Leave to cool. Bake for 35 minutes, or until the filling is golden-brown and a skewer inserted in the centre comes out clean. Leave to cool. Put the flaked almonds on a baking tray in a single layer and bake for 2–3 minutes, or until golden and aromatic. Tip them out onto kitchen paper to leave to cool. Garnish the tart with a light dusting of icing sugar and the toasted flaked almonds. Put the flaked almonds on a baking tray in a single layer and bake for 2–3 minutes, or until golden and aromatic. Tip them out onto kitchen paper to leave to cool. Garnish the tart with a light dusting of icing sugar and the toasted flaked almonds."
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} | ff24fa78098cfbca575aa78f9a57d54ae38c6423047eee9edd335c8819e6bfad | Marmalade and almond cake recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marmalade_and_almond_75536_16x9.jpg This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat. It gives a lovely, fine texture to the cake. If you’d prefer to keep the cake wheat-free, use polenta or fine cornmeal instead. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar3 tbsp fine-cut marmalade2 free-range eggs150g/5½oz semolina75g/2½oz ground almonds½ tsp baking powder2 oranges, finely grated zest only50ml/2fl oz orange juice 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 3 tbsp fine-cut marmalade 2 free-range eggs 150g/5½oz semolina 75g/2½oz ground almonds ½ tsp baking powder 2 oranges, finely grated zest only 50ml/2fl oz orange juice 25g/1oz unsalted butter, softened175g/6oz cream cheese100g/3½oz icing sugar 25g/1oz unsalted butter, softened 175g/6oz cream cheese 100g/3½oz icing sugar Method Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment.Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time.In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency.Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely.To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment. Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time. Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time. In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency. In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency. Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon. Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon. Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely. Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely. To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets. To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets. | {
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"title": "Marmalade and almond cake recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marmalade_and_almond_75536_16x9.jpg This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat. It gives a lovely, fine texture to the cake. If you’d prefer to keep the cake wheat-free, use polenta or fine cornmeal instead. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar3 tbsp fine-cut marmalade2 free-range eggs150g/5½oz semolina75g/2½oz ground almonds½ tsp baking powder2 oranges, finely grated zest only50ml/2fl oz orange juice 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 3 tbsp fine-cut marmalade 2 free-range eggs 150g/5½oz semolina 75g/2½oz ground almonds ½ tsp baking powder 2 oranges, finely grated zest only 50ml/2fl oz orange juice 25g/1oz unsalted butter, softened175g/6oz cream cheese100g/3½oz icing sugar 25g/1oz unsalted butter, softened 175g/6oz cream cheese 100g/3½oz icing sugar Method Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment.Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time.In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency.Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely.To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment. Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time. Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time. In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency. In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency. Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon. Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon. Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely. Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely. To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets. To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets."
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} | 13e6d9f3bb1012582324b280eacb6f39ea07aa42cf5ae8841c5b7b3288e76967 | Hive cake recipe
Preheat oven to 180C/350F/Gas 4. Grease and line a 15cm/6in cake tin and a 18cm/7in cake tin. Grease a 15cm/6in oven-proof glass bowl or similar. Cut out a small circle of baking paper to fit in the bottom of the bowl. Flour the sides.Cream the butter and sugar until it is very pale, light and fluffy. Beat in the lemon zest and honey. Add eggs slowly plus a little flour if the batter looks like it may curdle. Fold in the remaining flour with a large metal spoon.Divide the mixture between the cake tins and the oven-proof bowl.Bake for 40-50 minutes, checking the smaller cakes after 30 minutes. The cakes are done when a skewer inserted into the centre of the cake comes out clean.Remove from the oven and cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. Remove the baking paper carefully.For the decoration, beat the softened butter in a free-standing mixer for 5-8 minutes until very light and soft. Add the icing sugar in gradually, beating all the time, until it is all incorporated. Loosen this buttercream icing mixture with the lemon juice and flavour with honey, to taste. Beat the golden-yellow food colouring into the buttercream icing to achieve your desired shade.Dust the work surface with icing sugar. Knead the yellow fondant icing until soft and pliable, then roll small amounts of the yellow fondant into rugby balls to form the body of the bees. Knead the black icing until soft and roll out on the dusted work surface into very thin ropes to create stripes. Brush the bees very lightly with water and stick on the stripes. Roll tiny balls of red for noses, and little balls of white with black dots for eyes. Stick these on with a very little water. Push two slices of almond into each bee for wings. Set aside to dry.Roll out the white fondant icing and use a daisy cutter to cut out white flowers. Cut small circles from the yellow fondant for the centres of the daisies. Set aside to dry.Roll out the green fondant icing to cover the cake board. Place the largest cake on the green lined cake board. Spread a layer of the buttercream on the top, then top with the smaller cake. Spread a little more buttercream on the top and then finish with the round bowl cake. Spread a thin layer of buttercream all over the outside of the cake. Set aside to harden (preferably in the fridge) for 10-15 minutes.Transfer the remaining buttercream to a piping bag fitted with a plain 2cm/¾in nozzle. Pipe the icing around the outside of the cake in concentric circles to create a hive shape. On the top, pipe a spiral and smooth with a palette knife.Place a few bees on skewers or cocktail sticks and stick into the cake. Attach other bees directly to the hive. Place daisies on the cake and on the green board. Preheat oven to 180C/350F/Gas 4. Grease and line a 15cm/6in cake tin and a 18cm/7in cake tin. Grease a 15cm/6in oven-proof glass bowl or similar. Cut out a small circle of baking paper to fit in the bottom of the bowl. Flour the sides. Preheat oven to 180C/350F/Gas 4. Grease and line a 15cm/6in cake tin and a 18cm/7in cake tin. Grease a 15cm/6in oven-proof glass bowl or similar. Cut out a small circle of baking paper to fit in the bottom of the bowl. Flour the sides. Cream the butter and sugar until it is very pale, light and fluffy. Beat in the lemon zest and honey. Cream the butter and sugar until it is very pale, light and fluffy. Beat in the lemon zest and honey. Add eggs slowly plus a little flour if the batter looks like it may curdle. Fold in the remaining flour with a large metal spoon. Add eggs slowly plus a little flour if the batter looks like it may curdle. Fold in the remaining flour with a large metal spoon. Divide the mixture between the cake tins and the oven-proof bowl. Divide the mixture between the cake tins and the oven-proof bowl. Bake for 40-50 minutes, checking the smaller cakes after 30 minutes. The cakes are done when a skewer inserted into the centre of the cake comes out clean. Bake for 40-50 minutes, checking the smaller cakes after 30 minutes. The cakes are done when a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. Remove the baking paper carefully. Remove from the oven and cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. Remove the baking paper carefully. For the decoration, beat the softened butter in a free-standing mixer for 5-8 minutes until very light and soft. Add the icing sugar in gradually, beating all the time, until it is all incorporated. Loosen this buttercream icing mixture with the lemon juice and flavour with honey, to taste. Beat the golden-yellow food colouring into the buttercream icing to achieve your desired shade. For the decoration, beat the softened butter in a free-standing mixer for 5-8 minutes until very light and soft. Add the icing sugar in gradually, beating all the time, until it is all incorporated. Loosen this buttercream icing mixture with the lemon juice and flavour with honey, to taste. Beat the golden-yellow food colouring into the buttercream icing to achieve your desired shade. Dust the work surface with icing sugar. Knead the yellow fondant icing until soft and pliable, then roll small amounts of the yellow fondant into rugby balls to form the body of the bees. Knead the black icing until soft and roll out on the dusted work surface into very thin ropes to create stripes. Brush the bees very lightly with water and stick on the stripes. Roll tiny balls of red for noses, and little balls of white with black dots for eyes. Stick these on with a very little water. Push two slices of almond into each bee for wings. Set aside to dry. Dust the work surface with icing sugar. Knead the yellow fondant icing until soft and pliable, then roll small amounts of the yellow fondant into rugby balls to form the body of the bees. Knead the black icing until soft and roll out on the dusted work surface into very thin ropes to create stripes. Brush the bees very lightly with water and stick on the stripes. Roll tiny balls of red for noses, and little balls of white with black dots for eyes. Stick these on with a very little water. Push two slices of almond into each bee for wings. Set aside to dry. Roll out the white fondant icing and use a daisy cutter to cut out white flowers. Cut small circles from the yellow fondant for the centres of the daisies. Set aside to dry. Roll out the white fondant icing and use a daisy cutter to cut out white flowers. Cut small circles from the yellow fondant for the centres of the daisies. Set aside to dry. Roll out the green fondant icing to cover the cake board. Roll out the green fondant icing to cover the cake board. Place the largest cake on the green lined cake board. Spread a layer of the buttercream on the top, then top with the smaller cake. Spread a little more buttercream on the top and then finish with the round bowl cake. Place the largest cake on the green lined cake board. Spread a layer of the buttercream on the top, then top with the smaller cake. Spread a little more buttercream on the top and then finish with the round bowl cake. Spread a thin layer of buttercream all over the outside of the cake. Set aside to harden (preferably in the fridge) for 10-15 minutes. Spread a thin layer of buttercream all over the outside of the cake. Set aside to harden (preferably in the fridge) for 10-15 minutes. Transfer the remaining buttercream to a piping bag fitted with a plain 2cm/¾in nozzle. Pipe the icing around the outside of the cake in concentric circles to create a hive shape. On the top, pipe a spiral and smooth with a palette knife. Transfer the remaining buttercream to a piping bag fitted with a plain 2cm/¾in nozzle. Pipe the icing around the outside of the cake in concentric circles to create a hive shape. On the top, pipe a spiral and smooth with a palette knife. Place a few bees on skewers or cocktail sticks and stick into the cake. Attach other bees directly to the hive. Place daisies on the cake and on the green board. Place a few bees on skewers or cocktail sticks and stick into the cake. Attach other bees directly to the hive. Place daisies on the cake and on the green board. | {
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"title": "Hive cake recipe",
"content": "Preheat oven to 180C/350F/Gas 4. Grease and line a 15cm/6in cake tin and a 18cm/7in cake tin. Grease a 15cm/6in oven-proof glass bowl or similar. Cut out a small circle of baking paper to fit in the bottom of the bowl. Flour the sides.Cream the butter and sugar until it is very pale, light and fluffy. Beat in the lemon zest and honey. Add eggs slowly plus a little flour if the batter looks like it may curdle. Fold in the remaining flour with a large metal spoon.Divide the mixture between the cake tins and the oven-proof bowl.Bake for 40-50 minutes, checking the smaller cakes after 30 minutes. The cakes are done when a skewer inserted into the centre of the cake comes out clean.Remove from the oven and cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. Remove the baking paper carefully.For the decoration, beat the softened butter in a free-standing mixer for 5-8 minutes until very light and soft. Add the icing sugar in gradually, beating all the time, until it is all incorporated. Loosen this buttercream icing mixture with the lemon juice and flavour with honey, to taste. Beat the golden-yellow food colouring into the buttercream icing to achieve your desired shade.Dust the work surface with icing sugar. Knead the yellow fondant icing until soft and pliable, then roll small amounts of the yellow fondant into rugby balls to form the body of the bees. Knead the black icing until soft and roll out on the dusted work surface into very thin ropes to create stripes. Brush the bees very lightly with water and stick on the stripes. Roll tiny balls of red for noses, and little balls of white with black dots for eyes. Stick these on with a very little water. Push two slices of almond into each bee for wings. Set aside to dry.Roll out the white fondant icing and use a daisy cutter to cut out white flowers. Cut small circles from the yellow fondant for the centres of the daisies. Set aside to dry.Roll out the green fondant icing to cover the cake board. Place the largest cake on the green lined cake board. Spread a layer of the buttercream on the top, then top with the smaller cake. Spread a little more buttercream on the top and then finish with the round bowl cake. Spread a thin layer of buttercream all over the outside of the cake. Set aside to harden (preferably in the fridge) for 10-15 minutes.Transfer the remaining buttercream to a piping bag fitted with a plain 2cm/¾in nozzle. Pipe the icing around the outside of the cake in concentric circles to create a hive shape. On the top, pipe a spiral and smooth with a palette knife.Place a few bees on skewers or cocktail sticks and stick into the cake. Attach other bees directly to the hive. Place daisies on the cake and on the green board. Preheat oven to 180C/350F/Gas 4. Grease and line a 15cm/6in cake tin and a 18cm/7in cake tin. Grease a 15cm/6in oven-proof glass bowl or similar. Cut out a small circle of baking paper to fit in the bottom of the bowl. Flour the sides. Preheat oven to 180C/350F/Gas 4. Grease and line a 15cm/6in cake tin and a 18cm/7in cake tin. Grease a 15cm/6in oven-proof glass bowl or similar. Cut out a small circle of baking paper to fit in the bottom of the bowl. Flour the sides. Cream the butter and sugar until it is very pale, light and fluffy. Beat in the lemon zest and honey. Cream the butter and sugar until it is very pale, light and fluffy. Beat in the lemon zest and honey. Add eggs slowly plus a little flour if the batter looks like it may curdle. Fold in the remaining flour with a large metal spoon. Add eggs slowly plus a little flour if the batter looks like it may curdle. Fold in the remaining flour with a large metal spoon. Divide the mixture between the cake tins and the oven-proof bowl. Divide the mixture between the cake tins and the oven-proof bowl. Bake for 40-50 minutes, checking the smaller cakes after 30 minutes. The cakes are done when a skewer inserted into the centre of the cake comes out clean. Bake for 40-50 minutes, checking the smaller cakes after 30 minutes. The cakes are done when a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. Remove the baking paper carefully. Remove from the oven and cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. Remove the baking paper carefully. For the decoration, beat the softened butter in a free-standing mixer for 5-8 minutes until very light and soft. Add the icing sugar in gradually, beating all the time, until it is all incorporated. Loosen this buttercream icing mixture with the lemon juice and flavour with honey, to taste. Beat the golden-yellow food colouring into the buttercream icing to achieve your desired shade. For the decoration, beat the softened butter in a free-standing mixer for 5-8 minutes until very light and soft. Add the icing sugar in gradually, beating all the time, until it is all incorporated. Loosen this buttercream icing mixture with the lemon juice and flavour with honey, to taste. Beat the golden-yellow food colouring into the buttercream icing to achieve your desired shade. Dust the work surface with icing sugar. Knead the yellow fondant icing until soft and pliable, then roll small amounts of the yellow fondant into rugby balls to form the body of the bees. Knead the black icing until soft and roll out on the dusted work surface into very thin ropes to create stripes. Brush the bees very lightly with water and stick on the stripes. Roll tiny balls of red for noses, and little balls of white with black dots for eyes. Stick these on with a very little water. Push two slices of almond into each bee for wings. Set aside to dry. Dust the work surface with icing sugar. Knead the yellow fondant icing until soft and pliable, then roll small amounts of the yellow fondant into rugby balls to form the body of the bees. Knead the black icing until soft and roll out on the dusted work surface into very thin ropes to create stripes. Brush the bees very lightly with water and stick on the stripes. Roll tiny balls of red for noses, and little balls of white with black dots for eyes. Stick these on with a very little water. Push two slices of almond into each bee for wings. Set aside to dry. Roll out the white fondant icing and use a daisy cutter to cut out white flowers. Cut small circles from the yellow fondant for the centres of the daisies. Set aside to dry. Roll out the white fondant icing and use a daisy cutter to cut out white flowers. Cut small circles from the yellow fondant for the centres of the daisies. Set aside to dry. Roll out the green fondant icing to cover the cake board. Roll out the green fondant icing to cover the cake board. Place the largest cake on the green lined cake board. Spread a layer of the buttercream on the top, then top with the smaller cake. Spread a little more buttercream on the top and then finish with the round bowl cake. Place the largest cake on the green lined cake board. Spread a layer of the buttercream on the top, then top with the smaller cake. Spread a little more buttercream on the top and then finish with the round bowl cake. Spread a thin layer of buttercream all over the outside of the cake. Set aside to harden (preferably in the fridge) for 10-15 minutes. Spread a thin layer of buttercream all over the outside of the cake. Set aside to harden (preferably in the fridge) for 10-15 minutes. Transfer the remaining buttercream to a piping bag fitted with a plain 2cm/¾in nozzle. Pipe the icing around the outside of the cake in concentric circles to create a hive shape. On the top, pipe a spiral and smooth with a palette knife. Transfer the remaining buttercream to a piping bag fitted with a plain 2cm/¾in nozzle. Pipe the icing around the outside of the cake in concentric circles to create a hive shape. On the top, pipe a spiral and smooth with a palette knife. Place a few bees on skewers or cocktail sticks and stick into the cake. Attach other bees directly to the hive. Place daisies on the cake and on the green board. Place a few bees on skewers or cocktail sticks and stick into the cake. Attach other bees directly to the hive. Place daisies on the cake and on the green board."
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} | 2dc8078903accfdc3b67f75e05bf10fe1701ef6c1819bdee55344355c54416e7 | Spinach, mushroom and ricotta quiche with spinach recipe
Preheat the oven to 180C/465F/Gas 4.Grease a 25cm/10in loose-bottomed tart tin with butter.On a lightly floured work surface, roll out the pastry to line the tart tin. Cover with cling film and place into the fridge to chill for 15 minutes.Remove the pastry tart case from the fridge, cover with greaseproof paper and fill with baking beans. Transfer to the oven and bake blind for 10-15 minutes.Remove the beans and greaseproof paper and return the tart case to the oven to bake for a further 3-5 minutes, until golden and just cooked.Turn the oven temperature up to 200C/400F/Gas 6.Meanwhile, place the mushrooms onto a baking tray, sprinkle over the thyme, drizzle over one tablespoon of the olive oil and season well with salt and freshly ground black pepper. Place into the oven to bake for 5-6 minutes, or until the mushrooms are beginning to soften. Remove and set aside.Heat a large frying pan until hot and add the remaining one tablespoon of olive oil and the spinach and cover with a lid. Cook until the spinach has just wilted, then remove from the pan and drain.Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper.Place the ricotta into a bowl. Add the grainy mustard, season, to taste, with salt and freshly ground black pepper and mix well.Spoon the mustard and ricotta mixture into the bottom of the tart case, top with the wilted spinach, and carefully place the roasted mushrooms on top.Place the egg yolks and cream into a bowl, season well with salt and freshly ground black pepper and whisk together. Pour the egg mixture into the tart case.Transfer to the oven to bake for 40 minutes, or until golden-brown and bubbling. Remove and cool slightly before serving.For the sautéed spinach, heat a frying pan until hot. Add the butter and swirl the garlic clove around to flavour the oil.Remove the garlic clove, add the spinach and sauté until wilted down. Season, to taste, with salt and freshly ground black pepper.To serve, cut slices of quiche and place onto plates with a spoonful of sautéed spinach alongside. Preheat the oven to 180C/465F/Gas 4. Preheat the oven to 180C/465F/Gas 4. Grease a 25cm/10in loose-bottomed tart tin with butter. Grease a 25cm/10in loose-bottomed tart tin with butter. On a lightly floured work surface, roll out the pastry to line the tart tin. Cover with cling film and place into the fridge to chill for 15 minutes. On a lightly floured work surface, roll out the pastry to line the tart tin. Cover with cling film and place into the fridge to chill for 15 minutes. Remove the pastry tart case from the fridge, cover with greaseproof paper and fill with baking beans. Transfer to the oven and bake blind for 10-15 minutes. Remove the pastry tart case from the fridge, cover with greaseproof paper and fill with baking beans. Transfer to the oven and bake blind for 10-15 minutes. Remove the beans and greaseproof paper and return the tart case to the oven to bake for a further 3-5 minutes, until golden and just cooked. Remove the beans and greaseproof paper and return the tart case to the oven to bake for a further 3-5 minutes, until golden and just cooked. Turn the oven temperature up to 200C/400F/Gas 6. Turn the oven temperature up to 200C/400F/Gas 6. Meanwhile, place the mushrooms onto a baking tray, sprinkle over the thyme, drizzle over one tablespoon of the olive oil and season well with salt and freshly ground black pepper. Place into the oven to bake for 5-6 minutes, or until the mushrooms are beginning to soften. Remove and set aside. Meanwhile, place the mushrooms onto a baking tray, sprinkle over the thyme, drizzle over one tablespoon of the olive oil and season well with salt and freshly ground black pepper. Place into the oven to bake for 5-6 minutes, or until the mushrooms are beginning to soften. Remove and set aside. Heat a large frying pan until hot and add the remaining one tablespoon of olive oil and the spinach and cover with a lid. Cook until the spinach has just wilted, then remove from the pan and drain. Heat a large frying pan until hot and add the remaining one tablespoon of olive oil and the spinach and cover with a lid. Cook until the spinach has just wilted, then remove from the pan and drain. Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper. Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper. Place the ricotta into a bowl. Add the grainy mustard, season, to taste, with salt and freshly ground black pepper and mix well. Place the ricotta into a bowl. Add the grainy mustard, season, to taste, with salt and freshly ground black pepper and mix well. Spoon the mustard and ricotta mixture into the bottom of the tart case, top with the wilted spinach, and carefully place the roasted mushrooms on top. Spoon the mustard and ricotta mixture into the bottom of the tart case, top with the wilted spinach, and carefully place the roasted mushrooms on top. Place the egg yolks and cream into a bowl, season well with salt and freshly ground black pepper and whisk together. Pour the egg mixture into the tart case. Place the egg yolks and cream into a bowl, season well with salt and freshly ground black pepper and whisk together. Pour the egg mixture into the tart case. Transfer to the oven to bake for 40 minutes, or until golden-brown and bubbling. Remove and cool slightly before serving. Transfer to the oven to bake for 40 minutes, or until golden-brown and bubbling. Remove and cool slightly before serving. For the sautéed spinach, heat a frying pan until hot. Add the butter and swirl the garlic clove around to flavour the oil. For the sautéed spinach, heat a frying pan until hot. Add the butter and swirl the garlic clove around to flavour the oil. Remove the garlic clove, add the spinach and sauté until wilted down. Season, to taste, with salt and freshly ground black pepper. Remove the garlic clove, add the spinach and sauté until wilted down. Season, to taste, with salt and freshly ground black pepper. To serve, cut slices of quiche and place onto plates with a spoonful of sautéed spinach alongside. To serve, cut slices of quiche and place onto plates with a spoonful of sautéed spinach alongside. | {
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"title": "Spinach, mushroom and ricotta quiche with spinach recipe",
"content": "Preheat the oven to 180C/465F/Gas 4.Grease a 25cm/10in loose-bottomed tart tin with butter.On a lightly floured work surface, roll out the pastry to line the tart tin. Cover with cling film and place into the fridge to chill for 15 minutes.Remove the pastry tart case from the fridge, cover with greaseproof paper and fill with baking beans. Transfer to the oven and bake blind for 10-15 minutes.Remove the beans and greaseproof paper and return the tart case to the oven to bake for a further 3-5 minutes, until golden and just cooked.Turn the oven temperature up to 200C/400F/Gas 6.Meanwhile, place the mushrooms onto a baking tray, sprinkle over the thyme, drizzle over one tablespoon of the olive oil and season well with salt and freshly ground black pepper. Place into the oven to bake for 5-6 minutes, or until the mushrooms are beginning to soften. Remove and set aside.Heat a large frying pan until hot and add the remaining one tablespoon of olive oil and the spinach and cover with a lid. Cook until the spinach has just wilted, then remove from the pan and drain.Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper.Place the ricotta into a bowl. Add the grainy mustard, season, to taste, with salt and freshly ground black pepper and mix well.Spoon the mustard and ricotta mixture into the bottom of the tart case, top with the wilted spinach, and carefully place the roasted mushrooms on top.Place the egg yolks and cream into a bowl, season well with salt and freshly ground black pepper and whisk together. Pour the egg mixture into the tart case.Transfer to the oven to bake for 40 minutes, or until golden-brown and bubbling. Remove and cool slightly before serving.For the sautéed spinach, heat a frying pan until hot. Add the butter and swirl the garlic clove around to flavour the oil.Remove the garlic clove, add the spinach and sauté until wilted down. Season, to taste, with salt and freshly ground black pepper.To serve, cut slices of quiche and place onto plates with a spoonful of sautéed spinach alongside. Preheat the oven to 180C/465F/Gas 4. Preheat the oven to 180C/465F/Gas 4. Grease a 25cm/10in loose-bottomed tart tin with butter. Grease a 25cm/10in loose-bottomed tart tin with butter. On a lightly floured work surface, roll out the pastry to line the tart tin. Cover with cling film and place into the fridge to chill for 15 minutes. On a lightly floured work surface, roll out the pastry to line the tart tin. Cover with cling film and place into the fridge to chill for 15 minutes. Remove the pastry tart case from the fridge, cover with greaseproof paper and fill with baking beans. Transfer to the oven and bake blind for 10-15 minutes. Remove the pastry tart case from the fridge, cover with greaseproof paper and fill with baking beans. Transfer to the oven and bake blind for 10-15 minutes. Remove the beans and greaseproof paper and return the tart case to the oven to bake for a further 3-5 minutes, until golden and just cooked. Remove the beans and greaseproof paper and return the tart case to the oven to bake for a further 3-5 minutes, until golden and just cooked. Turn the oven temperature up to 200C/400F/Gas 6. Turn the oven temperature up to 200C/400F/Gas 6. Meanwhile, place the mushrooms onto a baking tray, sprinkle over the thyme, drizzle over one tablespoon of the olive oil and season well with salt and freshly ground black pepper. Place into the oven to bake for 5-6 minutes, or until the mushrooms are beginning to soften. Remove and set aside. Meanwhile, place the mushrooms onto a baking tray, sprinkle over the thyme, drizzle over one tablespoon of the olive oil and season well with salt and freshly ground black pepper. Place into the oven to bake for 5-6 minutes, or until the mushrooms are beginning to soften. Remove and set aside. Heat a large frying pan until hot and add the remaining one tablespoon of olive oil and the spinach and cover with a lid. Cook until the spinach has just wilted, then remove from the pan and drain. Heat a large frying pan until hot and add the remaining one tablespoon of olive oil and the spinach and cover with a lid. Cook until the spinach has just wilted, then remove from the pan and drain. Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper. Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper. Place the ricotta into a bowl. Add the grainy mustard, season, to taste, with salt and freshly ground black pepper and mix well. Place the ricotta into a bowl. Add the grainy mustard, season, to taste, with salt and freshly ground black pepper and mix well. Spoon the mustard and ricotta mixture into the bottom of the tart case, top with the wilted spinach, and carefully place the roasted mushrooms on top. Spoon the mustard and ricotta mixture into the bottom of the tart case, top with the wilted spinach, and carefully place the roasted mushrooms on top. Place the egg yolks and cream into a bowl, season well with salt and freshly ground black pepper and whisk together. Pour the egg mixture into the tart case. Place the egg yolks and cream into a bowl, season well with salt and freshly ground black pepper and whisk together. Pour the egg mixture into the tart case. Transfer to the oven to bake for 40 minutes, or until golden-brown and bubbling. Remove and cool slightly before serving. Transfer to the oven to bake for 40 minutes, or until golden-brown and bubbling. Remove and cool slightly before serving. For the sautéed spinach, heat a frying pan until hot. Add the butter and swirl the garlic clove around to flavour the oil. For the sautéed spinach, heat a frying pan until hot. Add the butter and swirl the garlic clove around to flavour the oil. Remove the garlic clove, add the spinach and sauté until wilted down. Season, to taste, with salt and freshly ground black pepper. Remove the garlic clove, add the spinach and sauté until wilted down. Season, to taste, with salt and freshly ground black pepper. To serve, cut slices of quiche and place onto plates with a spoonful of sautéed spinach alongside. To serve, cut slices of quiche and place onto plates with a spoonful of sautéed spinach alongside."
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} | 21ac364372456bcb862ae80cefacab104912d3834b21f9295344d92071beb99b | Soft chocolate cookies recipe
An average of 3.7 out of 5 stars from 9 ratings These chocolate cookies are not for the aesthetically-minded but they’re easy and fun to make with kids. 100g/3½oz unsalted butter450g/1lb dark chocolate, chopped4 free-range eggs340g/12oz soft brown sugar1 tsp vanilla extract170g/6oz plain flour1 tsp salt1 tsp baking powder450g/1lb milk chocolate chips 100g/3½oz unsalted butter 450g/1lb dark chocolate, chopped 4 free-range eggs 340g/12oz soft brown sugar 1 tsp vanilla extract 170g/6oz plain flour 1 tsp salt 1 tsp baking powder 450g/1lb milk chocolate chips Method Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment.Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly.Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy.Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder.Stir in the chocolate chips.Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge.Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment. Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment. Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly. Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly. Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy. Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy. Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder. Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder. Stir in the chocolate chips. Stir in the chocolate chips. Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge. Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. | {
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"title": "Soft chocolate cookies recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings These chocolate cookies are not for the aesthetically-minded but they’re easy and fun to make with kids. 100g/3½oz unsalted butter450g/1lb dark chocolate, chopped4 free-range eggs340g/12oz soft brown sugar1 tsp vanilla extract170g/6oz plain flour1 tsp salt1 tsp baking powder450g/1lb milk chocolate chips 100g/3½oz unsalted butter 450g/1lb dark chocolate, chopped 4 free-range eggs 340g/12oz soft brown sugar 1 tsp vanilla extract 170g/6oz plain flour 1 tsp salt 1 tsp baking powder 450g/1lb milk chocolate chips Method Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment.Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly.Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy.Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder.Stir in the chocolate chips.Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge.Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment. Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment. Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly. Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly. Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy. Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy. Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder. Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder. Stir in the chocolate chips. Stir in the chocolate chips. Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge. Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely."
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} | 16115701906d927e5ecb4d5590b7048bc48915a67d513cc36f2d5c0899d4b668 | Mustard mac ’n’ cheese hotdog recipe
To make the walnut and mushroom hotdogs, blitz the walnuts to a crumb in a food processor and place in a large bowl.Heat 1 tablespoon of the oil in a frying pan over a medium–high heat, add the onion, mushrooms and a pinch of salt and fry for about 8 minutes, until the mushrooms are browned and the juices have evaporated. Place in the food processor along with the sun-dried tomatoes and blitz to a coarse paste. Mix the mushroom mixture with the walnuts, smoked paprika, garlic, soy sauce and fresh breadcrumbs until evenly combined. Season with salt and pepper to taste and roll into four long sausage shapes. Place on a tray lined with baking paper and transfer to the fridge to firm up.To make the pink pickled onion, mix the sugar, vinegar and salt in a small bowl. Add the red onion and stir to combine. Set aside to marinate.To make the mac and cheese, bring a saucepan of salted water to the boil, add the macaroni and cook for 10 minutes, until soft. Meanwhile, melt the butter in a small pan over a medium heat, stir in the flour to form a paste and cook for a few minutes. Slowly pour in the milk, whisking continually for about 5 minutes, until the mixture is smooth, thick and hot. Remove from the heat and stir in the cheeses and mustards. Drain the macaroni and stir into the cheese sauce. Season with salt and pepper to taste. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the flour, egg and panko breadcrumbs in three separate shallow bowls. Carefully dip each hotdog into the flour, then into the egg and finally into the breadcrumbs. If the hotdogs break, simply squeeze back into shape. Deep-fry the hotdogs for 4 minutes, or until golden brown and crisp. Drain on kitchen paper.To assemble, split the buns two-thirds of the way through. Add a few spoonfuls of the mac and cheese and top with a hotdog, some tomato and chilli relish and some drained pink pickled onion. Garnish with chopped parsley or chives and serve hot. To make the walnut and mushroom hotdogs, blitz the walnuts to a crumb in a food processor and place in a large bowl. To make the walnut and mushroom hotdogs, blitz the walnuts to a crumb in a food processor and place in a large bowl. Heat 1 tablespoon of the oil in a frying pan over a medium–high heat, add the onion, mushrooms and a pinch of salt and fry for about 8 minutes, until the mushrooms are browned and the juices have evaporated. Place in the food processor along with the sun-dried tomatoes and blitz to a coarse paste. Heat 1 tablespoon of the oil in a frying pan over a medium–high heat, add the onion, mushrooms and a pinch of salt and fry for about 8 minutes, until the mushrooms are browned and the juices have evaporated. Place in the food processor along with the sun-dried tomatoes and blitz to a coarse paste. Mix the mushroom mixture with the walnuts, smoked paprika, garlic, soy sauce and fresh breadcrumbs until evenly combined. Season with salt and pepper to taste and roll into four long sausage shapes. Place on a tray lined with baking paper and transfer to the fridge to firm up. Mix the mushroom mixture with the walnuts, smoked paprika, garlic, soy sauce and fresh breadcrumbs until evenly combined. Season with salt and pepper to taste and roll into four long sausage shapes. Place on a tray lined with baking paper and transfer to the fridge to firm up. To make the pink pickled onion, mix the sugar, vinegar and salt in a small bowl. Add the red onion and stir to combine. Set aside to marinate. To make the pink pickled onion, mix the sugar, vinegar and salt in a small bowl. Add the red onion and stir to combine. Set aside to marinate. To make the mac and cheese, bring a saucepan of salted water to the boil, add the macaroni and cook for 10 minutes, until soft. Meanwhile, melt the butter in a small pan over a medium heat, stir in the flour to form a paste and cook for a few minutes. Slowly pour in the milk, whisking continually for about 5 minutes, until the mixture is smooth, thick and hot. Remove from the heat and stir in the cheeses and mustards. Drain the macaroni and stir into the cheese sauce. Season with salt and pepper to taste. To make the mac and cheese, bring a saucepan of salted water to the boil, add the macaroni and cook for 10 minutes, until soft. Meanwhile, melt the butter in a small pan over a medium heat, stir in the flour to form a paste and cook for a few minutes. Slowly pour in the milk, whisking continually for about 5 minutes, until the mixture is smooth, thick and hot. Remove from the heat and stir in the cheeses and mustards. Drain the macaroni and stir into the cheese sauce. Season with salt and pepper to taste. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, egg and panko breadcrumbs in three separate shallow bowls. Carefully dip each hotdog into the flour, then into the egg and finally into the breadcrumbs. If the hotdogs break, simply squeeze back into shape. Deep-fry the hotdogs for 4 minutes, or until golden brown and crisp. Drain on kitchen paper. Put the flour, egg and panko breadcrumbs in three separate shallow bowls. Carefully dip each hotdog into the flour, then into the egg and finally into the breadcrumbs. If the hotdogs break, simply squeeze back into shape. Deep-fry the hotdogs for 4 minutes, or until golden brown and crisp. Drain on kitchen paper. To assemble, split the buns two-thirds of the way through. Add a few spoonfuls of the mac and cheese and top with a hotdog, some tomato and chilli relish and some drained pink pickled onion. Garnish with chopped parsley or chives and serve hot. To assemble, split the buns two-thirds of the way through. Add a few spoonfuls of the mac and cheese and top with a hotdog, some tomato and chilli relish and some drained pink pickled onion. Garnish with chopped parsley or chives and serve hot. | {
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"title": "Mustard mac ’n’ cheese hotdog recipe",
"content": "To make the walnut and mushroom hotdogs, blitz the walnuts to a crumb in a food processor and place in a large bowl.Heat 1 tablespoon of the oil in a frying pan over a medium–high heat, add the onion, mushrooms and a pinch of salt and fry for about 8 minutes, until the mushrooms are browned and the juices have evaporated. Place in the food processor along with the sun-dried tomatoes and blitz to a coarse paste. Mix the mushroom mixture with the walnuts, smoked paprika, garlic, soy sauce and fresh breadcrumbs until evenly combined. Season with salt and pepper to taste and roll into four long sausage shapes. Place on a tray lined with baking paper and transfer to the fridge to firm up.To make the pink pickled onion, mix the sugar, vinegar and salt in a small bowl. Add the red onion and stir to combine. Set aside to marinate.To make the mac and cheese, bring a saucepan of salted water to the boil, add the macaroni and cook for 10 minutes, until soft. Meanwhile, melt the butter in a small pan over a medium heat, stir in the flour to form a paste and cook for a few minutes. Slowly pour in the milk, whisking continually for about 5 minutes, until the mixture is smooth, thick and hot. Remove from the heat and stir in the cheeses and mustards. Drain the macaroni and stir into the cheese sauce. Season with salt and pepper to taste. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Put the flour, egg and panko breadcrumbs in three separate shallow bowls. Carefully dip each hotdog into the flour, then into the egg and finally into the breadcrumbs. If the hotdogs break, simply squeeze back into shape. Deep-fry the hotdogs for 4 minutes, or until golden brown and crisp. Drain on kitchen paper.To assemble, split the buns two-thirds of the way through. Add a few spoonfuls of the mac and cheese and top with a hotdog, some tomato and chilli relish and some drained pink pickled onion. Garnish with chopped parsley or chives and serve hot. To make the walnut and mushroom hotdogs, blitz the walnuts to a crumb in a food processor and place in a large bowl. To make the walnut and mushroom hotdogs, blitz the walnuts to a crumb in a food processor and place in a large bowl. Heat 1 tablespoon of the oil in a frying pan over a medium–high heat, add the onion, mushrooms and a pinch of salt and fry for about 8 minutes, until the mushrooms are browned and the juices have evaporated. Place in the food processor along with the sun-dried tomatoes and blitz to a coarse paste. Heat 1 tablespoon of the oil in a frying pan over a medium–high heat, add the onion, mushrooms and a pinch of salt and fry for about 8 minutes, until the mushrooms are browned and the juices have evaporated. Place in the food processor along with the sun-dried tomatoes and blitz to a coarse paste. Mix the mushroom mixture with the walnuts, smoked paprika, garlic, soy sauce and fresh breadcrumbs until evenly combined. Season with salt and pepper to taste and roll into four long sausage shapes. Place on a tray lined with baking paper and transfer to the fridge to firm up. Mix the mushroom mixture with the walnuts, smoked paprika, garlic, soy sauce and fresh breadcrumbs until evenly combined. Season with salt and pepper to taste and roll into four long sausage shapes. Place on a tray lined with baking paper and transfer to the fridge to firm up. To make the pink pickled onion, mix the sugar, vinegar and salt in a small bowl. Add the red onion and stir to combine. Set aside to marinate. To make the pink pickled onion, mix the sugar, vinegar and salt in a small bowl. Add the red onion and stir to combine. Set aside to marinate. To make the mac and cheese, bring a saucepan of salted water to the boil, add the macaroni and cook for 10 minutes, until soft. Meanwhile, melt the butter in a small pan over a medium heat, stir in the flour to form a paste and cook for a few minutes. Slowly pour in the milk, whisking continually for about 5 minutes, until the mixture is smooth, thick and hot. Remove from the heat and stir in the cheeses and mustards. Drain the macaroni and stir into the cheese sauce. Season with salt and pepper to taste. To make the mac and cheese, bring a saucepan of salted water to the boil, add the macaroni and cook for 10 minutes, until soft. Meanwhile, melt the butter in a small pan over a medium heat, stir in the flour to form a paste and cook for a few minutes. Slowly pour in the milk, whisking continually for about 5 minutes, until the mixture is smooth, thick and hot. Remove from the heat and stir in the cheeses and mustards. Drain the macaroni and stir into the cheese sauce. Season with salt and pepper to taste. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, egg and panko breadcrumbs in three separate shallow bowls. Carefully dip each hotdog into the flour, then into the egg and finally into the breadcrumbs. If the hotdogs break, simply squeeze back into shape. Deep-fry the hotdogs for 4 minutes, or until golden brown and crisp. Drain on kitchen paper. Put the flour, egg and panko breadcrumbs in three separate shallow bowls. Carefully dip each hotdog into the flour, then into the egg and finally into the breadcrumbs. If the hotdogs break, simply squeeze back into shape. Deep-fry the hotdogs for 4 minutes, or until golden brown and crisp. Drain on kitchen paper. To assemble, split the buns two-thirds of the way through. Add a few spoonfuls of the mac and cheese and top with a hotdog, some tomato and chilli relish and some drained pink pickled onion. Garnish with chopped parsley or chives and serve hot. To assemble, split the buns two-thirds of the way through. Add a few spoonfuls of the mac and cheese and top with a hotdog, some tomato and chilli relish and some drained pink pickled onion. Garnish with chopped parsley or chives and serve hot."
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} | d311ccba09f044bcb9e67a4c62f70dfe2a43abf471f10be6b5e82a3b40e77900 | Hairy Bikers' chicken quesadillas recipe
Chicken and pepper quesadillas An average of 4.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_quesadilla_72789_16x9.jpg Pulled chicken works perfectly in these quesadillas from the Hairy Bikers. The taco seasoning is so easy to make and will keep well in a jar. 4 tbsp taco seasoning3 chicken breast fillets, boneless and skin removed5 chicken thigh fillets, boneless and skin removed1 tbsp olive oil250ml/9fl oz passata250ml/9fl oz chicken stock2 bay leaves1 tbsp cider vinegarsalt and freshly ground black pepper 4 tbsp taco seasoning 4 tbsp taco seasoning 3 chicken breast fillets, boneless and skin removed 5 chicken thigh fillets, boneless and skin removed 1 tbsp olive oil 250ml/9fl oz passata 250ml/9fl oz chicken stock 2 bay leaves 1 tbsp cider vinegar salt and freshly ground black pepper 2 tbsp olive oil1 onion, thinly sliced1 red pepper, thinly sliced1 green pepper, thinly sliced2 garlic cloves, finely chopped1 tbsp taco seasoning1 lime, juice only 2 tbsp olive oil 1 onion, thinly sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 2 garlic cloves, finely chopped 1 tbsp taco seasoning 1 tbsp taco seasoning 1 lime, juice only 12 flour tortillas400g/14 oz cheese, such as Monterey Jack or cheddar, grated4 avocados, thinly sliced (optional)bunch spring onions, shredded (optional)2 fresh or pickled jalapeño chillies, chopped (optional)bunch fresh coriander, roughly chopped (optional)soured cream, to servelime wedges, to serve 12 flour tortillas 400g/14 oz cheese, such as Monterey Jack or cheddar, grated 4 avocados, thinly sliced (optional) bunch spring onions, shredded (optional) 2 fresh or pickled jalapeño chillies, chopped (optional) bunch fresh coriander, roughly chopped (optional) soured cream, to serve lime wedges, to serve Method For the shredded chicken, rub the seasoning all over the chicken. Heat the oil in a large lidded saucepan or casserole and fry the chicken for 5 minutes, or until golden-brown. Pour over the passata and stock and tuck in the bay leaves. Add the cider vinegar and season with salt and pepper. Bring to the boil, turn down the heat, cover and leave to simmer gently for 2 hours. When the chicken is very tender, carefully remove from the sauce and transfer to a plate. Shred with a couple of forks. Continue to simmer the sauce for 30 minutes, or until very thick. Stir the shredded chicken back into the sauce. For the filling, heat the oil in a large frying pan or skillet. Add the onion and peppers and fry on a fairly high heat for about 6–8 minutes, or until lightly browned but still with some bite. Add the garlic and cook for a further couple of minutes. Add the shredded chicken, taco seasoning and lime juice and cook until heated through.To make the quesadilla, heat a flat skillet or large frying pan and add a tortilla. Spread some of the filling on half of the tortilla and sprinkle generously with cheese. Top with avocado, spring onions, jalapeños and coriander, if using. Fold over the other half of the tortilla and cook for a few minutes. Flip the tortilla over and cook for another few minutes, until the tortilla is golden. Transfer to a chopping board and cut into wedges. Repeat with the remaining tortillas and filling. Serve with soured cream and lime wedges. For the shredded chicken, rub the seasoning all over the chicken. For the shredded chicken, rub the seasoning all over the chicken. Heat the oil in a large lidded saucepan or casserole and fry the chicken for 5 minutes, or until golden-brown. Pour over the passata and stock and tuck in the bay leaves. Add the cider vinegar and season with salt and pepper. Bring to the boil, turn down the heat, cover and leave to simmer gently for 2 hours. Heat the oil in a large lidded saucepan or casserole and fry the chicken for 5 minutes, or until golden-brown. Pour over the passata and stock and tuck in the bay leaves. Add the cider vinegar and season with salt and pepper. Bring to the boil, turn down the heat, cover and leave to simmer gently for 2 hours. When the chicken is very tender, carefully remove from the sauce and transfer to a plate. Shred with a couple of forks. Continue to simmer the sauce for 30 minutes, or until very thick. Stir the shredded chicken back into the sauce. When the chicken is very tender, carefully remove from the sauce and transfer to a plate. Shred with a couple of forks. Continue to simmer the sauce for 30 minutes, or until very thick. Stir the shredded chicken back into the sauce. For the filling, heat the oil in a large frying pan or skillet. Add the onion and peppers and fry on a fairly high heat for about 6–8 minutes, or until lightly browned but still with some bite. Add the garlic and cook for a further couple of minutes. Add the shredded chicken, taco seasoning and lime juice and cook until heated through. For the filling, heat the oil in a large frying pan or skillet. Add the onion and peppers and fry on a fairly high heat for about 6–8 minutes, or until lightly browned but still with some bite. Add the garlic and cook for a further couple of minutes. Add the shredded chicken, taco seasoning and lime juice and cook until heated through. To make the quesadilla, heat a flat skillet or large frying pan and add a tortilla. Spread some of the filling on half of the tortilla and sprinkle generously with cheese. Top with avocado, spring onions, jalapeños and coriander, if using. To make the quesadilla, heat a flat skillet or large frying pan and add a tortilla. Spread some of the filling on half of the tortilla and sprinkle generously with cheese. Top with avocado, spring onions, jalapeños and coriander, if using. Fold over the other half of the tortilla and cook for a few minutes. Flip the tortilla over and cook for another few minutes, until the tortilla is golden. Transfer to a chopping board and cut into wedges. Repeat with the remaining tortillas and filling. Serve with soured cream and lime wedges. Fold over the other half of the tortilla and cook for a few minutes. Flip the tortilla over and cook for another few minutes, until the tortilla is golden. Transfer to a chopping board and cut into wedges. Repeat with the remaining tortillas and filling. Serve with soured cream and lime wedges. | {
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"title": "Hairy Bikers' chicken quesadillas recipe",
"content": "Chicken and pepper quesadillas An average of 4.7 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_quesadilla_72789_16x9.jpg Pulled chicken works perfectly in these quesadillas from the Hairy Bikers. The taco seasoning is so easy to make and will keep well in a jar. 4 tbsp taco seasoning3 chicken breast fillets, boneless and skin removed5 chicken thigh fillets, boneless and skin removed1 tbsp olive oil250ml/9fl oz passata250ml/9fl oz chicken stock2 bay leaves1 tbsp cider vinegarsalt and freshly ground black pepper 4 tbsp taco seasoning 4 tbsp taco seasoning 3 chicken breast fillets, boneless and skin removed 5 chicken thigh fillets, boneless and skin removed 1 tbsp olive oil 250ml/9fl oz passata 250ml/9fl oz chicken stock 2 bay leaves 1 tbsp cider vinegar salt and freshly ground black pepper 2 tbsp olive oil1 onion, thinly sliced1 red pepper, thinly sliced1 green pepper, thinly sliced2 garlic cloves, finely chopped1 tbsp taco seasoning1 lime, juice only 2 tbsp olive oil 1 onion, thinly sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 2 garlic cloves, finely chopped 1 tbsp taco seasoning 1 tbsp taco seasoning 1 lime, juice only 12 flour tortillas400g/14 oz cheese, such as Monterey Jack or cheddar, grated4 avocados, thinly sliced (optional)bunch spring onions, shredded (optional)2 fresh or pickled jalapeño chillies, chopped (optional)bunch fresh coriander, roughly chopped (optional)soured cream, to servelime wedges, to serve 12 flour tortillas 400g/14 oz cheese, such as Monterey Jack or cheddar, grated 4 avocados, thinly sliced (optional) bunch spring onions, shredded (optional) 2 fresh or pickled jalapeño chillies, chopped (optional) bunch fresh coriander, roughly chopped (optional) soured cream, to serve lime wedges, to serve Method For the shredded chicken, rub the seasoning all over the chicken. Heat the oil in a large lidded saucepan or casserole and fry the chicken for 5 minutes, or until golden-brown. Pour over the passata and stock and tuck in the bay leaves. Add the cider vinegar and season with salt and pepper. Bring to the boil, turn down the heat, cover and leave to simmer gently for 2 hours. When the chicken is very tender, carefully remove from the sauce and transfer to a plate. Shred with a couple of forks. Continue to simmer the sauce for 30 minutes, or until very thick. Stir the shredded chicken back into the sauce. For the filling, heat the oil in a large frying pan or skillet. Add the onion and peppers and fry on a fairly high heat for about 6–8 minutes, or until lightly browned but still with some bite. Add the garlic and cook for a further couple of minutes. Add the shredded chicken, taco seasoning and lime juice and cook until heated through.To make the quesadilla, heat a flat skillet or large frying pan and add a tortilla. Spread some of the filling on half of the tortilla and sprinkle generously with cheese. Top with avocado, spring onions, jalapeños and coriander, if using. Fold over the other half of the tortilla and cook for a few minutes. Flip the tortilla over and cook for another few minutes, until the tortilla is golden. Transfer to a chopping board and cut into wedges. Repeat with the remaining tortillas and filling. Serve with soured cream and lime wedges. For the shredded chicken, rub the seasoning all over the chicken. For the shredded chicken, rub the seasoning all over the chicken. Heat the oil in a large lidded saucepan or casserole and fry the chicken for 5 minutes, or until golden-brown. Pour over the passata and stock and tuck in the bay leaves. Add the cider vinegar and season with salt and pepper. Bring to the boil, turn down the heat, cover and leave to simmer gently for 2 hours. Heat the oil in a large lidded saucepan or casserole and fry the chicken for 5 minutes, or until golden-brown. Pour over the passata and stock and tuck in the bay leaves. Add the cider vinegar and season with salt and pepper. Bring to the boil, turn down the heat, cover and leave to simmer gently for 2 hours. When the chicken is very tender, carefully remove from the sauce and transfer to a plate. Shred with a couple of forks. Continue to simmer the sauce for 30 minutes, or until very thick. Stir the shredded chicken back into the sauce. When the chicken is very tender, carefully remove from the sauce and transfer to a plate. Shred with a couple of forks. Continue to simmer the sauce for 30 minutes, or until very thick. Stir the shredded chicken back into the sauce. For the filling, heat the oil in a large frying pan or skillet. Add the onion and peppers and fry on a fairly high heat for about 6–8 minutes, or until lightly browned but still with some bite. Add the garlic and cook for a further couple of minutes. Add the shredded chicken, taco seasoning and lime juice and cook until heated through. For the filling, heat the oil in a large frying pan or skillet. Add the onion and peppers and fry on a fairly high heat for about 6–8 minutes, or until lightly browned but still with some bite. Add the garlic and cook for a further couple of minutes. Add the shredded chicken, taco seasoning and lime juice and cook until heated through. To make the quesadilla, heat a flat skillet or large frying pan and add a tortilla. Spread some of the filling on half of the tortilla and sprinkle generously with cheese. Top with avocado, spring onions, jalapeños and coriander, if using. To make the quesadilla, heat a flat skillet or large frying pan and add a tortilla. Spread some of the filling on half of the tortilla and sprinkle generously with cheese. Top with avocado, spring onions, jalapeños and coriander, if using. Fold over the other half of the tortilla and cook for a few minutes. Flip the tortilla over and cook for another few minutes, until the tortilla is golden. Transfer to a chopping board and cut into wedges. Repeat with the remaining tortillas and filling. Serve with soured cream and lime wedges. Fold over the other half of the tortilla and cook for a few minutes. Flip the tortilla over and cook for another few minutes, until the tortilla is golden. Transfer to a chopping board and cut into wedges. Repeat with the remaining tortillas and filling. Serve with soured cream and lime wedges."
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} | 12cfec972de20068ff34964693e26376ee2dd15dc67ed03de38c1f95bcbba10a | Sachertorte recipe
An average of 4.1 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sachertorte_59630_16x9.jpg This chocolate cake is said to be invented in Vienna by the chef Franz Sacher in 1832. It improves if left a day or two before cutting 140g/5oz plain chocolate 140g/5oz unsalted butter, softened115g/4oz caster sugar½ tsp vanilla extract5 free-range eggs, separated85g/3oz ground almonds55g/2oz plain flour, sieved 140g/5oz plain chocolate 140g/5oz unsalted butter, softened 115g/4oz caster sugar ½ tsp vanilla extract 5 free-range eggs, separated 85g/3oz ground almonds 55g/2oz plain flour, sieved 6 tbsp apricot jam, sieved140g/5oz plain chocolate 200ml/7fl oz double cream25g/1oz milk chocolate 6 tbsp apricot jam, sieved 140g/5oz plain chocolate 200ml/7fl oz double cream 25g/1oz milk chocolate Method Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper.Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface.Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set. Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set. | {
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"url": "https://www.bbc.co.uk/food/recipes/sachertorte_59630",
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"title": "Sachertorte recipe",
"content": "An average of 4.1 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sachertorte_59630_16x9.jpg This chocolate cake is said to be invented in Vienna by the chef Franz Sacher in 1832. It improves if left a day or two before cutting 140g/5oz plain chocolate 140g/5oz unsalted butter, softened115g/4oz caster sugar½ tsp vanilla extract5 free-range eggs, separated85g/3oz ground almonds55g/2oz plain flour, sieved 140g/5oz plain chocolate 140g/5oz unsalted butter, softened 115g/4oz caster sugar ½ tsp vanilla extract 5 free-range eggs, separated 85g/3oz ground almonds 55g/2oz plain flour, sieved 6 tbsp apricot jam, sieved140g/5oz plain chocolate 200ml/7fl oz double cream25g/1oz milk chocolate 6 tbsp apricot jam, sieved 140g/5oz plain chocolate 200ml/7fl oz double cream 25g/1oz milk chocolate Method Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper.Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface.Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set. Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set."
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} | bc192e8a682e44b75294c25a4e10a44ee996c8f030f6981bc4a50a4bd30e2a50 | St Lucia buns recipe
Heat the milk in a small saucepan over a low heat until gently steaming. Remove the pan from the heat, add the saffron threads and butter and set aside for 10 minutes, or until the saffron has infused the milk and the milk has cooled slightly. Tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the sugar.Strain the saffron-infused milk over the bowl of flour, then add the quark. Stir the mixture using your fingers until it comes together as a soft dough and the sides of the bowl are clean.Turn out the dough onto a lightly floured work surface and knead for 5-6 minutes, or until the dough is no longer sticky and has a smooth, silky exterior. Transfer the dough to a lightly oiled bowl, cover the bowl with cling film and set aside in a warm place for 1½-2 hours, or until the dough has doubled in size. Brush two baking sheets with vegetable oil or dust with flour.When the dough has proved, knock it back, then divide into 12 equally-sized pieces. Roll the pieces of dough into 30cm/12in-long sausage shapes. Bend four of the pieces of dough into S-shapes, coiling each end of the S-shape tightly like a scroll. Place onto one of the prepared baking trays.Shape another four pieces of dough into S-shapes, but this time just tuck the ends of the S-shapes back on themselves rather than coiling them tightly. Place two of the S-shapes on one of the prepared baking trays, and place the other two on top of them to create cross shapes. The remaining pieces of dough can be shaped into traditional animal shapes including oxen, cats and birds - alternatively, bend them into S-shapes as before.Cover the dough shapes loosely with cling film and set aside to prove again for 30-45 minutes, or until they have doubled in size.Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough shapes all over with a little of the beaten egg yolk, then garnish each shape with two raisins (for the S-shaped buns, place the raisins in the centre of each coil of dough). Bake the buns in the oven for 12-15 minutes, or until lightly golden-brown and cooked through. Set aside to cool on a wire rack. Heat the milk in a small saucepan over a low heat until gently steaming. Remove the pan from the heat, add the saffron threads and butter and set aside for 10 minutes, or until the saffron has infused the milk and the milk has cooled slightly. Heat the milk in a small saucepan over a low heat until gently steaming. Remove the pan from the heat, add the saffron threads and butter and set aside for 10 minutes, or until the saffron has infused the milk and the milk has cooled slightly. Tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the sugar. Tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the sugar. Strain the saffron-infused milk over the bowl of flour, then add the quark. Stir the mixture using your fingers until it comes together as a soft dough and the sides of the bowl are clean. Strain the saffron-infused milk over the bowl of flour, then add the quark. Stir the mixture using your fingers until it comes together as a soft dough and the sides of the bowl are clean. Turn out the dough onto a lightly floured work surface and knead for 5-6 minutes, or until the dough is no longer sticky and has a smooth, silky exterior. Transfer the dough to a lightly oiled bowl, cover the bowl with cling film and set aside in a warm place for 1½-2 hours, or until the dough has doubled in size. Turn out the dough onto a lightly floured work surface and knead for 5-6 minutes, or until the dough is no longer sticky and has a smooth, silky exterior. Transfer the dough to a lightly oiled bowl, cover the bowl with cling film and set aside in a warm place for 1½-2 hours, or until the dough has doubled in size. Brush two baking sheets with vegetable oil or dust with flour. Brush two baking sheets with vegetable oil or dust with flour. When the dough has proved, knock it back, then divide into 12 equally-sized pieces. Roll the pieces of dough into 30cm/12in-long sausage shapes. When the dough has proved, knock it back, then divide into 12 equally-sized pieces. Roll the pieces of dough into 30cm/12in-long sausage shapes. Bend four of the pieces of dough into S-shapes, coiling each end of the S-shape tightly like a scroll. Place onto one of the prepared baking trays. Bend four of the pieces of dough into S-shapes, coiling each end of the S-shape tightly like a scroll. Place onto one of the prepared baking trays. Shape another four pieces of dough into S-shapes, but this time just tuck the ends of the S-shapes back on themselves rather than coiling them tightly. Place two of the S-shapes on one of the prepared baking trays, and place the other two on top of them to create cross shapes. Shape another four pieces of dough into S-shapes, but this time just tuck the ends of the S-shapes back on themselves rather than coiling them tightly. Place two of the S-shapes on one of the prepared baking trays, and place the other two on top of them to create cross shapes. The remaining pieces of dough can be shaped into traditional animal shapes including oxen, cats and birds - alternatively, bend them into S-shapes as before. The remaining pieces of dough can be shaped into traditional animal shapes including oxen, cats and birds - alternatively, bend them into S-shapes as before. Cover the dough shapes loosely with cling film and set aside to prove again for 30-45 minutes, or until they have doubled in size. Cover the dough shapes loosely with cling film and set aside to prove again for 30-45 minutes, or until they have doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough shapes all over with a little of the beaten egg yolk, then garnish each shape with two raisins (for the S-shaped buns, place the raisins in the centre of each coil of dough). Brush the dough shapes all over with a little of the beaten egg yolk, then garnish each shape with two raisins (for the S-shaped buns, place the raisins in the centre of each coil of dough). Bake the buns in the oven for 12-15 minutes, or until lightly golden-brown and cooked through. Set aside to cool on a wire rack. Bake the buns in the oven for 12-15 minutes, or until lightly golden-brown and cooked through. Set aside to cool on a wire rack. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "St Lucia buns recipe",
"content": "Heat the milk in a small saucepan over a low heat until gently steaming. Remove the pan from the heat, add the saffron threads and butter and set aside for 10 minutes, or until the saffron has infused the milk and the milk has cooled slightly. Tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the sugar.Strain the saffron-infused milk over the bowl of flour, then add the quark. Stir the mixture using your fingers until it comes together as a soft dough and the sides of the bowl are clean.Turn out the dough onto a lightly floured work surface and knead for 5-6 minutes, or until the dough is no longer sticky and has a smooth, silky exterior. Transfer the dough to a lightly oiled bowl, cover the bowl with cling film and set aside in a warm place for 1½-2 hours, or until the dough has doubled in size. Brush two baking sheets with vegetable oil or dust with flour.When the dough has proved, knock it back, then divide into 12 equally-sized pieces. Roll the pieces of dough into 30cm/12in-long sausage shapes. Bend four of the pieces of dough into S-shapes, coiling each end of the S-shape tightly like a scroll. Place onto one of the prepared baking trays.Shape another four pieces of dough into S-shapes, but this time just tuck the ends of the S-shapes back on themselves rather than coiling them tightly. Place two of the S-shapes on one of the prepared baking trays, and place the other two on top of them to create cross shapes. The remaining pieces of dough can be shaped into traditional animal shapes including oxen, cats and birds - alternatively, bend them into S-shapes as before.Cover the dough shapes loosely with cling film and set aside to prove again for 30-45 minutes, or until they have doubled in size.Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough shapes all over with a little of the beaten egg yolk, then garnish each shape with two raisins (for the S-shaped buns, place the raisins in the centre of each coil of dough). Bake the buns in the oven for 12-15 minutes, or until lightly golden-brown and cooked through. Set aside to cool on a wire rack. Heat the milk in a small saucepan over a low heat until gently steaming. Remove the pan from the heat, add the saffron threads and butter and set aside for 10 minutes, or until the saffron has infused the milk and the milk has cooled slightly. Heat the milk in a small saucepan over a low heat until gently steaming. Remove the pan from the heat, add the saffron threads and butter and set aside for 10 minutes, or until the saffron has infused the milk and the milk has cooled slightly. Tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the sugar. Tip the flour into a large mixing bowl, then add the salt to one side of the bowl and the yeast to the other. Add the sugar. Strain the saffron-infused milk over the bowl of flour, then add the quark. Stir the mixture using your fingers until it comes together as a soft dough and the sides of the bowl are clean. Strain the saffron-infused milk over the bowl of flour, then add the quark. Stir the mixture using your fingers until it comes together as a soft dough and the sides of the bowl are clean. Turn out the dough onto a lightly floured work surface and knead for 5-6 minutes, or until the dough is no longer sticky and has a smooth, silky exterior. Transfer the dough to a lightly oiled bowl, cover the bowl with cling film and set aside in a warm place for 1½-2 hours, or until the dough has doubled in size. Turn out the dough onto a lightly floured work surface and knead for 5-6 minutes, or until the dough is no longer sticky and has a smooth, silky exterior. Transfer the dough to a lightly oiled bowl, cover the bowl with cling film and set aside in a warm place for 1½-2 hours, or until the dough has doubled in size. Brush two baking sheets with vegetable oil or dust with flour. Brush two baking sheets with vegetable oil or dust with flour. When the dough has proved, knock it back, then divide into 12 equally-sized pieces. Roll the pieces of dough into 30cm/12in-long sausage shapes. When the dough has proved, knock it back, then divide into 12 equally-sized pieces. Roll the pieces of dough into 30cm/12in-long sausage shapes. Bend four of the pieces of dough into S-shapes, coiling each end of the S-shape tightly like a scroll. Place onto one of the prepared baking trays. Bend four of the pieces of dough into S-shapes, coiling each end of the S-shape tightly like a scroll. Place onto one of the prepared baking trays. Shape another four pieces of dough into S-shapes, but this time just tuck the ends of the S-shapes back on themselves rather than coiling them tightly. Place two of the S-shapes on one of the prepared baking trays, and place the other two on top of them to create cross shapes. Shape another four pieces of dough into S-shapes, but this time just tuck the ends of the S-shapes back on themselves rather than coiling them tightly. Place two of the S-shapes on one of the prepared baking trays, and place the other two on top of them to create cross shapes. The remaining pieces of dough can be shaped into traditional animal shapes including oxen, cats and birds - alternatively, bend them into S-shapes as before. The remaining pieces of dough can be shaped into traditional animal shapes including oxen, cats and birds - alternatively, bend them into S-shapes as before. Cover the dough shapes loosely with cling film and set aside to prove again for 30-45 minutes, or until they have doubled in size. Cover the dough shapes loosely with cling film and set aside to prove again for 30-45 minutes, or until they have doubled in size. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush the dough shapes all over with a little of the beaten egg yolk, then garnish each shape with two raisins (for the S-shaped buns, place the raisins in the centre of each coil of dough). Brush the dough shapes all over with a little of the beaten egg yolk, then garnish each shape with two raisins (for the S-shaped buns, place the raisins in the centre of each coil of dough). Bake the buns in the oven for 12-15 minutes, or until lightly golden-brown and cooked through. Set aside to cool on a wire rack. Bake the buns in the oven for 12-15 minutes, or until lightly golden-brown and cooked through. Set aside to cool on a wire rack."
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} | fa632a35f4e6c412fecddec916a91a4d4e137ea9f2349453e248b418de746b52 | Gluten-free savoury pastry recipe
An average of 1.0 out of 5 stars from 1 rating Gluten-free flours are a little harder to work with, but worth mastering. Keep the dough dry; although slightly more difficult to handle, it gives a crisper, 'shorter' crust for quiches and pies. 75g/3oz rice flour75g/3oz fine cornmeal (polenta)75g/3oz potato flour, plus extra for dusting1 heaped tsp xanthan gumpinch of salt150g/5oz butter1 egg, preferably free-range, mixed with two tbsp cold water 75g/3oz rice flour 75g/3oz fine cornmeal (polenta) 75g/3oz potato flour, plus extra for dusting 1 heaped tsp xanthan gum pinch of salt 150g/5oz butter 1 egg, preferably free-range, mixed with two tbsp cold water Method Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well. Cut the butter into cubes and gently rub into the flour mixture. Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you can judge more accurately whether you need a few more drops of liquid. It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven. On a very lightly rice-floured board, gently knead the dough with the heel of your hand for a few minutes to form a silky-smooth ball. Flatten slightly, wrap in cling film and refrigerate for about 30 minutes. This will make the pastry much less elastic and easier to roll. When it has chilled enough, roll it out (between two sheets of parchment paper, if necessary, to stop it sticking) and use as required. Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well. Cut the butter into cubes and gently rub into the flour mixture. Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you can judge more accurately whether you need a few more drops of liquid. It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven. Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well. Cut the butter into cubes and gently rub into the flour mixture. Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you can judge more accurately whether you need a few more drops of liquid. It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven. On a very lightly rice-floured board, gently knead the dough with the heel of your hand for a few minutes to form a silky-smooth ball. Flatten slightly, wrap in cling film and refrigerate for about 30 minutes. This will make the pastry much less elastic and easier to roll. On a very lightly rice-floured board, gently knead the dough with the heel of your hand for a few minutes to form a silky-smooth ball. Flatten slightly, wrap in cling film and refrigerate for about 30 minutes. This will make the pastry much less elastic and easier to roll. When it has chilled enough, roll it out (between two sheets of parchment paper, if necessary, to stop it sticking) and use as required. When it has chilled enough, roll it out (between two sheets of parchment paper, if necessary, to stop it sticking) and use as required. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Gluten-free savoury pastry recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating Gluten-free flours are a little harder to work with, but worth mastering. Keep the dough dry; although slightly more difficult to handle, it gives a crisper, 'shorter' crust for quiches and pies. 75g/3oz rice flour75g/3oz fine cornmeal (polenta)75g/3oz potato flour, plus extra for dusting1 heaped tsp xanthan gumpinch of salt150g/5oz butter1 egg, preferably free-range, mixed with two tbsp cold water 75g/3oz rice flour 75g/3oz fine cornmeal (polenta) 75g/3oz potato flour, plus extra for dusting 1 heaped tsp xanthan gum pinch of salt 150g/5oz butter 1 egg, preferably free-range, mixed with two tbsp cold water Method Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well. Cut the butter into cubes and gently rub into the flour mixture. Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you can judge more accurately whether you need a few more drops of liquid. It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven. On a very lightly rice-floured board, gently knead the dough with the heel of your hand for a few minutes to form a silky-smooth ball. Flatten slightly, wrap in cling film and refrigerate for about 30 minutes. This will make the pastry much less elastic and easier to roll. When it has chilled enough, roll it out (between two sheets of parchment paper, if necessary, to stop it sticking) and use as required. Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well. Cut the butter into cubes and gently rub into the flour mixture. Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you can judge more accurately whether you need a few more drops of liquid. It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven. Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well. Cut the butter into cubes and gently rub into the flour mixture. Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you can judge more accurately whether you need a few more drops of liquid. It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven. On a very lightly rice-floured board, gently knead the dough with the heel of your hand for a few minutes to form a silky-smooth ball. Flatten slightly, wrap in cling film and refrigerate for about 30 minutes. This will make the pastry much less elastic and easier to roll. On a very lightly rice-floured board, gently knead the dough with the heel of your hand for a few minutes to form a silky-smooth ball. Flatten slightly, wrap in cling film and refrigerate for about 30 minutes. This will make the pastry much less elastic and easier to roll. When it has chilled enough, roll it out (between two sheets of parchment paper, if necessary, to stop it sticking) and use as required. When it has chilled enough, roll it out (between two sheets of parchment paper, if necessary, to stop it sticking) and use as required."
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} | c29b0d8a6c175d287190a366bca662570ac17dae92bb5167819628cd66d3a45f | Chocolate Christmas pudding cheesecake recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatecheesecake_79990_16x9.jpg Turn to the dark side with a baked chocolate cheesecake studded with spiced Christmas pudding on a bourbon biscuit base. 125g/4½oz bourbon biscuits65g/2½oz butter, melted100g/3½oz good-quality dark chocolate, minimum 70 per cent cocoa solids200g/7oz full-fat cream cheese400g/14oz ricotta75g/2½oz golden caster sugar3 eggs40g/1½oz cocoa powder125g/4½oz good-qualty Christmas pudding, cooked, crumbled into pieces (optional) 125g/4½oz bourbon biscuits 65g/2½oz butter, melted 100g/3½oz good-quality dark chocolate, minimum 70 per cent cocoa solids 200g/7oz full-fat cream cheese 400g/14oz ricotta 75g/2½oz golden caster sugar 3 eggs 40g/1½oz cocoa powder 125g/4½oz good-qualty Christmas pudding, cooked, crumbled into pieces (optional) 125g/4½oz good-quality dark chocolate, minimum 70 per cent cocoa solids125ml/4½fl oz double cream15g/½oz butter 125g/4½oz good-quality dark chocolate, minimum 70 per cent cocoa solids 125ml/4½fl oz double cream 15g/½oz butter good-quality chocolate, gratedcocoa powder, for dustingclotted cream, to serve good-quality chocolate, grated cocoa powder, for dusting clotted cream, to serve Method Preheat the oven to 180C/ 350F/Gas 4.For the cheesecake, crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Press into a 20cm/8in spring-form cake tin to form the base.Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl.Place the cream cheese, ricotta and sugar in a food processor and blend until smooth. Next add the eggs, then the cocoa powder and the melted chocolate. Stir in the Christmas pudding, if using.Spoon the mixture onto the base. Place the cake in the oven and cook for approximately 45 minutes, or until cake is springy to the touch. Allow to cool in the tin.When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa.For the sauce, place the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated.Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa. Preheat the oven to 180C/ 350F/Gas 4. Preheat the oven to 180C/ 350F/Gas 4. For the cheesecake, crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Press into a 20cm/8in spring-form cake tin to form the base. For the cheesecake, crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Press into a 20cm/8in spring-form cake tin to form the base. Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl. Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl. Place the cream cheese, ricotta and sugar in a food processor and blend until smooth. Place the cream cheese, ricotta and sugar in a food processor and blend until smooth. Next add the eggs, then the cocoa powder and the melted chocolate. Stir in the Christmas pudding, if using. Next add the eggs, then the cocoa powder and the melted chocolate. Stir in the Christmas pudding, if using. Spoon the mixture onto the base. Place the cake in the oven and cook for approximately 45 minutes, or until cake is springy to the touch. Allow to cool in the tin. Spoon the mixture onto the base. Place the cake in the oven and cook for approximately 45 minutes, or until cake is springy to the touch. Allow to cool in the tin. When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa. When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa. For the sauce, place the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated. For the sauce, place the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated. Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa. Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa. | {
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"title": "Chocolate Christmas pudding cheesecake 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/chocolatecheesecake_79990_16x9.jpg Turn to the dark side with a baked chocolate cheesecake studded with spiced Christmas pudding on a bourbon biscuit base. 125g/4½oz bourbon biscuits65g/2½oz butter, melted100g/3½oz good-quality dark chocolate, minimum 70 per cent cocoa solids200g/7oz full-fat cream cheese400g/14oz ricotta75g/2½oz golden caster sugar3 eggs40g/1½oz cocoa powder125g/4½oz good-qualty Christmas pudding, cooked, crumbled into pieces (optional) 125g/4½oz bourbon biscuits 65g/2½oz butter, melted 100g/3½oz good-quality dark chocolate, minimum 70 per cent cocoa solids 200g/7oz full-fat cream cheese 400g/14oz ricotta 75g/2½oz golden caster sugar 3 eggs 40g/1½oz cocoa powder 125g/4½oz good-qualty Christmas pudding, cooked, crumbled into pieces (optional) 125g/4½oz good-quality dark chocolate, minimum 70 per cent cocoa solids125ml/4½fl oz double cream15g/½oz butter 125g/4½oz good-quality dark chocolate, minimum 70 per cent cocoa solids 125ml/4½fl oz double cream 15g/½oz butter good-quality chocolate, gratedcocoa powder, for dustingclotted cream, to serve good-quality chocolate, grated cocoa powder, for dusting clotted cream, to serve Method Preheat the oven to 180C/ 350F/Gas 4.For the cheesecake, crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Press into a 20cm/8in spring-form cake tin to form the base.Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl.Place the cream cheese, ricotta and sugar in a food processor and blend until smooth. Next add the eggs, then the cocoa powder and the melted chocolate. Stir in the Christmas pudding, if using.Spoon the mixture onto the base. Place the cake in the oven and cook for approximately 45 minutes, or until cake is springy to the touch. Allow to cool in the tin.When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa.For the sauce, place the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated.Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa. Preheat the oven to 180C/ 350F/Gas 4. Preheat the oven to 180C/ 350F/Gas 4. For the cheesecake, crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Press into a 20cm/8in spring-form cake tin to form the base. For the cheesecake, crush the bourbon biscuits into crumbs and place into a bowl. Pour over the melted butter. Press into a 20cm/8in spring-form cake tin to form the base. Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl. Place the chocolate in a bowl over barely simmering water and melt, making sure the water doesn't touch the bottom of the bowl. Place the cream cheese, ricotta and sugar in a food processor and blend until smooth. Place the cream cheese, ricotta and sugar in a food processor and blend until smooth. Next add the eggs, then the cocoa powder and the melted chocolate. Stir in the Christmas pudding, if using. Next add the eggs, then the cocoa powder and the melted chocolate. Stir in the Christmas pudding, if using. Spoon the mixture onto the base. Place the cake in the oven and cook for approximately 45 minutes, or until cake is springy to the touch. Allow to cool in the tin. Spoon the mixture onto the base. Place the cake in the oven and cook for approximately 45 minutes, or until cake is springy to the touch. Allow to cool in the tin. When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa. When cool, turn out of the tin and top with chopped or grated chocolate and a dusting of cocoa. For the sauce, place the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated. For the sauce, place the chocolate and cream in a clean bowl over a pan of simmering water and melt, making sure the water doesn't touch the bottom of the bowl. When melted, whisk in the butter. The sauce must be prepared just before the cake is served, because it can't be reheated. Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa. Serve large slices with a big spoonful of sauce and a dollop of clotted cream. Dust the edge of the plate with cocoa."
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} | a0453e8392d39cc35a5dfc1fdc797344abe4b776a6c5a74ed018a5df4fa7042f | Seaweed bread bruschetta recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seaweed_bread_bruschetta_69353_16x9.jpg An impressive yet simple-to-make lunch or first course, seaweed bread bruschetta is topped with laverbread, cockles and crispy bacon and served with a crab and charred chicory salad. 250g/9oz ready-prepared laverbread (available in cans)50g/1¾oz oatmealfreshly ground white pepper, to taste25g/1oz butter1 leek, finely chopped250g/9oz cooked picked cocklesbeer vinegar, to taste (optional)50g/1¾oz bacon fat8 rashers smoked streaky bacon, cooked until crisp 250g/9oz ready-prepared laverbread (available in cans) 50g/1¾oz oatmeal freshly ground white pepper, to taste 25g/1oz butter 1 leek, finely chopped 250g/9oz cooked picked cockles beer vinegar, to taste (optional) 50g/1¾oz bacon fat 8 rashers smoked streaky bacon, cooked until crisp 6 tbsp olive oil2 tbsp beer vinegar2 tbsp chopped fresh flatleaf parsley1 tbsp lemon juice1 garlic clove, finely chopped 1 tsp dried basilpinch chilli flakespinch dried oregano 6 tbsp olive oil 2 tbsp beer vinegar 2 tbsp chopped fresh flatleaf parsley 1 tbsp lemon juice 1 garlic clove, finely chopped 1 tsp dried basil pinch chilli flakes pinch dried oregano 4 heads chicory, quartered lengthwaysolive oil, for brushing1 dressed crab12 cherry tomatoes, chopped¼ cucumber, peeled, cored and dicedpinch piment d’Espelette1 Little Gem lettuce, leaves separated 4 heads chicory, quartered lengthways olive oil, for brushing 1 dressed crab 12 cherry tomatoes, chopped ¼ cucumber, peeled, cored and diced pinch piment d’Espelette 1 Little Gem lettuce, leaves separated 1 loaf seaweed bread olive oil, for drizzling 1 loaf seaweed bread olive oil, for drizzling Method For the topping, mix together the laverbread and oatmeal. Season with white pepper and set aside for 20 minutes.Melt the butter in a frying pan, add the leek and fry gently until softened. Add the cockles and cook for a few minutes until heated through. Season to taste with pepper and vinegar; set aside.Heat the bacon fat over a medium heat then fry the laverbread mixture until slightly crisp. Set aside.For the dressing, whisk all of the ingredients together and set aside. For the salad, brush the chicory with olive oil, season, then cook on a ridged griddle pan over a high heat until nicely charred. Set aside. Gently mix together the crab, tomatoes and cucumber with some of the dressing. Place in the middle of a plate and sprinkle with the piment d’Espelette. Arrange the Little Gem leaves and the charred chicory around the crab salad and sprinkle over a little of the remaining dressing, to taste. Cut nice long slices of the seaweed bread, toast on a ridged griddle pan and drizzle with olive oil. Top the warm toast with the laverbread mixture, then the cockles and leeks, and finally the crispy bacon. Serve alongside the salad. For the topping, mix together the laverbread and oatmeal. Season with white pepper and set aside for 20 minutes. For the topping, mix together the laverbread and oatmeal. Season with white pepper and set aside for 20 minutes. Melt the butter in a frying pan, add the leek and fry gently until softened. Add the cockles and cook for a few minutes until heated through. Season to taste with pepper and vinegar; set aside. Melt the butter in a frying pan, add the leek and fry gently until softened. Add the cockles and cook for a few minutes until heated through. Season to taste with pepper and vinegar; set aside. Heat the bacon fat over a medium heat then fry the laverbread mixture until slightly crisp. Set aside. Heat the bacon fat over a medium heat then fry the laverbread mixture until slightly crisp. Set aside. For the dressing, whisk all of the ingredients together and set aside. For the dressing, whisk all of the ingredients together and set aside. For the salad, brush the chicory with olive oil, season, then cook on a ridged griddle pan over a high heat until nicely charred. Set aside. Gently mix together the crab, tomatoes and cucumber with some of the dressing. Place in the middle of a plate and sprinkle with the piment d’Espelette. Arrange the Little Gem leaves and the charred chicory around the crab salad and sprinkle over a little of the remaining dressing, to taste. For the salad, brush the chicory with olive oil, season, then cook on a ridged griddle pan over a high heat until nicely charred. Set aside. Gently mix together the crab, tomatoes and cucumber with some of the dressing. Place in the middle of a plate and sprinkle with the piment d’Espelette. Arrange the Little Gem leaves and the charred chicory around the crab salad and sprinkle over a little of the remaining dressing, to taste. Cut nice long slices of the seaweed bread, toast on a ridged griddle pan and drizzle with olive oil. Top the warm toast with the laverbread mixture, then the cockles and leeks, and finally the crispy bacon. Serve alongside the salad. Cut nice long slices of the seaweed bread, toast on a ridged griddle pan and drizzle with olive oil. Top the warm toast with the laverbread mixture, then the cockles and leeks, and finally the crispy bacon. Serve alongside the salad. | {
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"title": "Seaweed bread bruschetta 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/seaweed_bread_bruschetta_69353_16x9.jpg An impressive yet simple-to-make lunch or first course, seaweed bread bruschetta is topped with laverbread, cockles and crispy bacon and served with a crab and charred chicory salad. 250g/9oz ready-prepared laverbread (available in cans)50g/1¾oz oatmealfreshly ground white pepper, to taste25g/1oz butter1 leek, finely chopped250g/9oz cooked picked cocklesbeer vinegar, to taste (optional)50g/1¾oz bacon fat8 rashers smoked streaky bacon, cooked until crisp 250g/9oz ready-prepared laverbread (available in cans) 50g/1¾oz oatmeal freshly ground white pepper, to taste 25g/1oz butter 1 leek, finely chopped 250g/9oz cooked picked cockles beer vinegar, to taste (optional) 50g/1¾oz bacon fat 8 rashers smoked streaky bacon, cooked until crisp 6 tbsp olive oil2 tbsp beer vinegar2 tbsp chopped fresh flatleaf parsley1 tbsp lemon juice1 garlic clove, finely chopped 1 tsp dried basilpinch chilli flakespinch dried oregano 6 tbsp olive oil 2 tbsp beer vinegar 2 tbsp chopped fresh flatleaf parsley 1 tbsp lemon juice 1 garlic clove, finely chopped 1 tsp dried basil pinch chilli flakes pinch dried oregano 4 heads chicory, quartered lengthwaysolive oil, for brushing1 dressed crab12 cherry tomatoes, chopped¼ cucumber, peeled, cored and dicedpinch piment d’Espelette1 Little Gem lettuce, leaves separated 4 heads chicory, quartered lengthways olive oil, for brushing 1 dressed crab 12 cherry tomatoes, chopped ¼ cucumber, peeled, cored and diced pinch piment d’Espelette 1 Little Gem lettuce, leaves separated 1 loaf seaweed bread olive oil, for drizzling 1 loaf seaweed bread olive oil, for drizzling Method For the topping, mix together the laverbread and oatmeal. Season with white pepper and set aside for 20 minutes.Melt the butter in a frying pan, add the leek and fry gently until softened. Add the cockles and cook for a few minutes until heated through. Season to taste with pepper and vinegar; set aside.Heat the bacon fat over a medium heat then fry the laverbread mixture until slightly crisp. Set aside.For the dressing, whisk all of the ingredients together and set aside. For the salad, brush the chicory with olive oil, season, then cook on a ridged griddle pan over a high heat until nicely charred. Set aside. Gently mix together the crab, tomatoes and cucumber with some of the dressing. Place in the middle of a plate and sprinkle with the piment d’Espelette. Arrange the Little Gem leaves and the charred chicory around the crab salad and sprinkle over a little of the remaining dressing, to taste. Cut nice long slices of the seaweed bread, toast on a ridged griddle pan and drizzle with olive oil. Top the warm toast with the laverbread mixture, then the cockles and leeks, and finally the crispy bacon. Serve alongside the salad. For the topping, mix together the laverbread and oatmeal. Season with white pepper and set aside for 20 minutes. For the topping, mix together the laverbread and oatmeal. Season with white pepper and set aside for 20 minutes. Melt the butter in a frying pan, add the leek and fry gently until softened. Add the cockles and cook for a few minutes until heated through. Season to taste with pepper and vinegar; set aside. Melt the butter in a frying pan, add the leek and fry gently until softened. Add the cockles and cook for a few minutes until heated through. Season to taste with pepper and vinegar; set aside. Heat the bacon fat over a medium heat then fry the laverbread mixture until slightly crisp. Set aside. Heat the bacon fat over a medium heat then fry the laverbread mixture until slightly crisp. Set aside. For the dressing, whisk all of the ingredients together and set aside. For the dressing, whisk all of the ingredients together and set aside. For the salad, brush the chicory with olive oil, season, then cook on a ridged griddle pan over a high heat until nicely charred. Set aside. Gently mix together the crab, tomatoes and cucumber with some of the dressing. Place in the middle of a plate and sprinkle with the piment d’Espelette. Arrange the Little Gem leaves and the charred chicory around the crab salad and sprinkle over a little of the remaining dressing, to taste. For the salad, brush the chicory with olive oil, season, then cook on a ridged griddle pan over a high heat until nicely charred. Set aside. Gently mix together the crab, tomatoes and cucumber with some of the dressing. Place in the middle of a plate and sprinkle with the piment d’Espelette. Arrange the Little Gem leaves and the charred chicory around the crab salad and sprinkle over a little of the remaining dressing, to taste. Cut nice long slices of the seaweed bread, toast on a ridged griddle pan and drizzle with olive oil. Top the warm toast with the laverbread mixture, then the cockles and leeks, and finally the crispy bacon. Serve alongside the salad. Cut nice long slices of the seaweed bread, toast on a ridged griddle pan and drizzle with olive oil. Top the warm toast with the laverbread mixture, then the cockles and leeks, and finally the crispy bacon. Serve alongside the salad."
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} | d1460b169d08f9e2fa8f84a6d822b8c94d66b588f60fcf4a4a00212c58195dc6 | Easy apple crumble pie recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_apple_59768_16x9.jpg This dessert combines two classics – apple pie and crumble – into one easy dessert. Make it your own by varying the fruits, sugar or by adding nuts. Equipment and preparation: You will need a 23cm/9in pie dish or plate. 375g/13oz pack ready-made sweet, all-butter shortcrust pastry4-6 Bramley apples (about 800g/1lb 12oz) 1 tbsp lemon juice1½ tbsp plain flour ½ tsp ground cinnamon½ tsp freshly grated nutmeg100g/3½oz caster sugar, plus a little extra for sprinkling50g/2oz raisins or sultanas, or fresh blackberries (optional) 375g/13oz pack ready-made sweet, all-butter shortcrust pastry 4-6 Bramley apples (about 800g/1lb 12oz) 1 tbsp lemon juice 1½ tbsp plain flour ½ tsp ground cinnamon ½ tsp freshly grated nutmeg 100g/3½oz caster sugar, plus a little extra for sprinkling 50g/2oz raisins or sultanas, or fresh blackberries (optional) 85g/3oz plain flourpinch fine salt85g/3oz unsalted butter, cut into small cubes4 tbsp caster sugar handful porridge oats (optional) 85g/3oz plain flour pinch fine salt 85g/3oz unsalted butter, cut into small cubes 4 tbsp caster sugar handful porridge oats (optional) Method Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling. Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl.Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Mix well.Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream. Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate. Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling. Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf. Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf. For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples. Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl. Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Mix well. Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Mix well. Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream. Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream. | {
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"title": "Easy apple crumble pie recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_apple_59768_16x9.jpg This dessert combines two classics – apple pie and crumble – into one easy dessert. Make it your own by varying the fruits, sugar or by adding nuts. Equipment and preparation: You will need a 23cm/9in pie dish or plate. 375g/13oz pack ready-made sweet, all-butter shortcrust pastry4-6 Bramley apples (about 800g/1lb 12oz) 1 tbsp lemon juice1½ tbsp plain flour ½ tsp ground cinnamon½ tsp freshly grated nutmeg100g/3½oz caster sugar, plus a little extra for sprinkling50g/2oz raisins or sultanas, or fresh blackberries (optional) 375g/13oz pack ready-made sweet, all-butter shortcrust pastry 4-6 Bramley apples (about 800g/1lb 12oz) 1 tbsp lemon juice 1½ tbsp plain flour ½ tsp ground cinnamon ½ tsp freshly grated nutmeg 100g/3½oz caster sugar, plus a little extra for sprinkling 50g/2oz raisins or sultanas, or fresh blackberries (optional) 85g/3oz plain flourpinch fine salt85g/3oz unsalted butter, cut into small cubes4 tbsp caster sugar handful porridge oats (optional) 85g/3oz plain flour pinch fine salt 85g/3oz unsalted butter, cut into small cubes 4 tbsp caster sugar handful porridge oats (optional) Method Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling. Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl.Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Mix well.Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream. Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate. Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling. Flip the pastry up over the rolling pin, then lift the pastry over the plate or tin. Press it into the tin, then trim the edge with a sharp knife. Chill the pastry while you make the filling. Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf. Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf. For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. For the crumble topping, sift the flour and salt into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples. Stir in the sugar and, if you like, a handful of oats. Chill the crumble topping in the fridge while you prepare the apples. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon juice in a large bowl. Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Mix well. Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Mix well. Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream. Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Serve warm with cream or ice cream."
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} | e34d8ad41fd77ef627c734c40daaf6071df2f57b25bdaec127a1132d409391c7 | Smoked haddock, deep-fried eggs and chorizo oil recipe
An average of 0.0 out of 5 stars from 0 ratings This is a creamy broth that is topped with flakes of smoked haddock and a deep-fried boiled egg and then drizzled with chorizo oil. 150g/5½oz spreadable chorizo paste, or blended chorizo2 hard-boiled free-range eggs, cooled and shelled 2 free-range eggs, beaten 50g/1¾oz plain flour 100g/3½oz panko breadcrumbs salt and freshly ground black peppervegetable oil, for deep-frying 150g/5½oz spreadable chorizo paste, or blended chorizo 2 hard-boiled free-range eggs, cooled and shelled 2 free-range eggs, beaten 50g/1¾oz plain flour 100g/3½oz panko breadcrumbs salt and freshly ground black pepper vegetable oil, for deep-frying 500ml/18fl oz milk 300g/10½oz natural smoked haddock fillet2 saffron strands25g/1oz butter50ml/2fl oz olive oil 1 onion, diced2 garlic cloves, finely chopped1 bay leaf2 fresh thyme sprigs3 celery sticks, diced1 potato, peeled and cut into dice½ white part of a leek, diced1 star anise 500ml/18fl oz milk 300g/10½oz natural smoked haddock fillet 2 saffron strands 25g/1oz butter 50ml/2fl oz olive oil 1 onion, diced 2 garlic cloves, finely chopped 1 bay leaf 2 fresh thyme sprigs 3 celery sticks, diced 1 potato, peeled and cut into dice ½ white part of a leek, diced 1 star anise 50ml/2fl oz olive oil100g/3½oz chorizo, choppedpinch hot smoked paprika 50ml/2fl oz olive oil 100g/3½oz chorizo, chopped pinch hot smoked paprika Method For the deep-fried eggs, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Lay two sheets of cling film on top of each other on a work surface. Spread half of the chorizo paste evenly over the cling film and place a hard-boiled egg in the middle. Carefully gather up the cling film and enclose the egg in the chorizo spread, pressing to fully encase the egg. Repeat with the other half of the spread and egg.Place the beaten egg, flour and breadcrumbs in separate, shallow bowls and season the flour with salt and pepper. Dip the eggs into the flour, egg and crumbs. Carefully lower the eggs into the deep-fat fryer and cook until crisp. Set aside on kitchen paper to drain. For the smoked haddock broth, bring the milk and saffron to a low simmer in a saucepan and add the fish. Turn the heat down and simmer for 5 minutes, or until the fish is cooked through. Remove the fish from the milk and set aside. Reserve the milk. Heat the butter and oil in a large frying pan. Add the onion, garlic, bay leaf, thyme, celery, potato, leek and star anise and cook for 10 minutes, or until soft. Add the reserved milk and stir. Remove the bay leaf, thyme and star anise from the saucepan and then blend the mixture in a blender or food processor until smooth. Pass the broth through a sieve. For the chorizo oil, heat the oil in a small frying pan and add the chorizo and paprika. Cook for a few minutes until the chorizo just flavours the oil. Pour off the oil and reserve. The chorizo can be used for another recipe. Spoon the broth into serving bowls and top with flakes of the haddock and the deep-fried eggs. Drizzle over the chorizo oil and serve immediately. For the deep-fried eggs, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the deep-fried eggs, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lay two sheets of cling film on top of each other on a work surface. Spread half of the chorizo paste evenly over the cling film and place a hard-boiled egg in the middle. Carefully gather up the cling film and enclose the egg in the chorizo spread, pressing to fully encase the egg. Repeat with the other half of the spread and egg. Lay two sheets of cling film on top of each other on a work surface. Spread half of the chorizo paste evenly over the cling film and place a hard-boiled egg in the middle. Carefully gather up the cling film and enclose the egg in the chorizo spread, pressing to fully encase the egg. Repeat with the other half of the spread and egg. Place the beaten egg, flour and breadcrumbs in separate, shallow bowls and season the flour with salt and pepper. Dip the eggs into the flour, egg and crumbs. Carefully lower the eggs into the deep-fat fryer and cook until crisp. Set aside on kitchen paper to drain. Place the beaten egg, flour and breadcrumbs in separate, shallow bowls and season the flour with salt and pepper. Dip the eggs into the flour, egg and crumbs. Carefully lower the eggs into the deep-fat fryer and cook until crisp. Set aside on kitchen paper to drain. For the smoked haddock broth, bring the milk and saffron to a low simmer in a saucepan and add the fish. Turn the heat down and simmer for 5 minutes, or until the fish is cooked through. Remove the fish from the milk and set aside. Reserve the milk. For the smoked haddock broth, bring the milk and saffron to a low simmer in a saucepan and add the fish. Turn the heat down and simmer for 5 minutes, or until the fish is cooked through. Remove the fish from the milk and set aside. Reserve the milk. Heat the butter and oil in a large frying pan. Add the onion, garlic, bay leaf, thyme, celery, potato, leek and star anise and cook for 10 minutes, or until soft. Add the reserved milk and stir. Remove the bay leaf, thyme and star anise from the saucepan and then blend the mixture in a blender or food processor until smooth. Pass the broth through a sieve. Heat the butter and oil in a large frying pan. Add the onion, garlic, bay leaf, thyme, celery, potato, leek and star anise and cook for 10 minutes, or until soft. Add the reserved milk and stir. Remove the bay leaf, thyme and star anise from the saucepan and then blend the mixture in a blender or food processor until smooth. Pass the broth through a sieve. For the chorizo oil, heat the oil in a small frying pan and add the chorizo and paprika. Cook for a few minutes until the chorizo just flavours the oil. Pour off the oil and reserve. The chorizo can be used for another recipe. For the chorizo oil, heat the oil in a small frying pan and add the chorizo and paprika. Cook for a few minutes until the chorizo just flavours the oil. Pour off the oil and reserve. The chorizo can be used for another recipe. Spoon the broth into serving bowls and top with flakes of the haddock and the deep-fried eggs. Drizzle over the chorizo oil and serve immediately. Spoon the broth into serving bowls and top with flakes of the haddock and the deep-fried eggs. Drizzle over the chorizo oil and serve immediately. | {
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"title": "Smoked haddock, deep-fried eggs and chorizo oil recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This is a creamy broth that is topped with flakes of smoked haddock and a deep-fried boiled egg and then drizzled with chorizo oil. 150g/5½oz spreadable chorizo paste, or blended chorizo2 hard-boiled free-range eggs, cooled and shelled 2 free-range eggs, beaten 50g/1¾oz plain flour 100g/3½oz panko breadcrumbs salt and freshly ground black peppervegetable oil, for deep-frying 150g/5½oz spreadable chorizo paste, or blended chorizo 2 hard-boiled free-range eggs, cooled and shelled 2 free-range eggs, beaten 50g/1¾oz plain flour 100g/3½oz panko breadcrumbs salt and freshly ground black pepper vegetable oil, for deep-frying 500ml/18fl oz milk 300g/10½oz natural smoked haddock fillet2 saffron strands25g/1oz butter50ml/2fl oz olive oil 1 onion, diced2 garlic cloves, finely chopped1 bay leaf2 fresh thyme sprigs3 celery sticks, diced1 potato, peeled and cut into dice½ white part of a leek, diced1 star anise 500ml/18fl oz milk 300g/10½oz natural smoked haddock fillet 2 saffron strands 25g/1oz butter 50ml/2fl oz olive oil 1 onion, diced 2 garlic cloves, finely chopped 1 bay leaf 2 fresh thyme sprigs 3 celery sticks, diced 1 potato, peeled and cut into dice ½ white part of a leek, diced 1 star anise 50ml/2fl oz olive oil100g/3½oz chorizo, choppedpinch hot smoked paprika 50ml/2fl oz olive oil 100g/3½oz chorizo, chopped pinch hot smoked paprika Method For the deep-fried eggs, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Lay two sheets of cling film on top of each other on a work surface. Spread half of the chorizo paste evenly over the cling film and place a hard-boiled egg in the middle. Carefully gather up the cling film and enclose the egg in the chorizo spread, pressing to fully encase the egg. Repeat with the other half of the spread and egg.Place the beaten egg, flour and breadcrumbs in separate, shallow bowls and season the flour with salt and pepper. Dip the eggs into the flour, egg and crumbs. Carefully lower the eggs into the deep-fat fryer and cook until crisp. Set aside on kitchen paper to drain. For the smoked haddock broth, bring the milk and saffron to a low simmer in a saucepan and add the fish. Turn the heat down and simmer for 5 minutes, or until the fish is cooked through. Remove the fish from the milk and set aside. Reserve the milk. Heat the butter and oil in a large frying pan. Add the onion, garlic, bay leaf, thyme, celery, potato, leek and star anise and cook for 10 minutes, or until soft. Add the reserved milk and stir. Remove the bay leaf, thyme and star anise from the saucepan and then blend the mixture in a blender or food processor until smooth. Pass the broth through a sieve. For the chorizo oil, heat the oil in a small frying pan and add the chorizo and paprika. Cook for a few minutes until the chorizo just flavours the oil. Pour off the oil and reserve. The chorizo can be used for another recipe. Spoon the broth into serving bowls and top with flakes of the haddock and the deep-fried eggs. Drizzle over the chorizo oil and serve immediately. For the deep-fried eggs, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the deep-fried eggs, preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lay two sheets of cling film on top of each other on a work surface. Spread half of the chorizo paste evenly over the cling film and place a hard-boiled egg in the middle. Carefully gather up the cling film and enclose the egg in the chorizo spread, pressing to fully encase the egg. Repeat with the other half of the spread and egg. Lay two sheets of cling film on top of each other on a work surface. Spread half of the chorizo paste evenly over the cling film and place a hard-boiled egg in the middle. Carefully gather up the cling film and enclose the egg in the chorizo spread, pressing to fully encase the egg. Repeat with the other half of the spread and egg. Place the beaten egg, flour and breadcrumbs in separate, shallow bowls and season the flour with salt and pepper. Dip the eggs into the flour, egg and crumbs. Carefully lower the eggs into the deep-fat fryer and cook until crisp. Set aside on kitchen paper to drain. Place the beaten egg, flour and breadcrumbs in separate, shallow bowls and season the flour with salt and pepper. Dip the eggs into the flour, egg and crumbs. Carefully lower the eggs into the deep-fat fryer and cook until crisp. Set aside on kitchen paper to drain. For the smoked haddock broth, bring the milk and saffron to a low simmer in a saucepan and add the fish. Turn the heat down and simmer for 5 minutes, or until the fish is cooked through. Remove the fish from the milk and set aside. Reserve the milk. For the smoked haddock broth, bring the milk and saffron to a low simmer in a saucepan and add the fish. Turn the heat down and simmer for 5 minutes, or until the fish is cooked through. Remove the fish from the milk and set aside. Reserve the milk. Heat the butter and oil in a large frying pan. Add the onion, garlic, bay leaf, thyme, celery, potato, leek and star anise and cook for 10 minutes, or until soft. Add the reserved milk and stir. Remove the bay leaf, thyme and star anise from the saucepan and then blend the mixture in a blender or food processor until smooth. Pass the broth through a sieve. Heat the butter and oil in a large frying pan. Add the onion, garlic, bay leaf, thyme, celery, potato, leek and star anise and cook for 10 minutes, or until soft. Add the reserved milk and stir. Remove the bay leaf, thyme and star anise from the saucepan and then blend the mixture in a blender or food processor until smooth. Pass the broth through a sieve. For the chorizo oil, heat the oil in a small frying pan and add the chorizo and paprika. Cook for a few minutes until the chorizo just flavours the oil. Pour off the oil and reserve. The chorizo can be used for another recipe. For the chorizo oil, heat the oil in a small frying pan and add the chorizo and paprika. Cook for a few minutes until the chorizo just flavours the oil. Pour off the oil and reserve. The chorizo can be used for another recipe. Spoon the broth into serving bowls and top with flakes of the haddock and the deep-fried eggs. Drizzle over the chorizo oil and serve immediately. Spoon the broth into serving bowls and top with flakes of the haddock and the deep-fried eggs. Drizzle over the chorizo oil and serve immediately."
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} | e8ae79515c30311230c0b248c03b796aa76dd817f3d421291732a554cf4da037 | Cardamom peaches, burrata and saffron dressing recipe
An average of 5.0 out of 5 stars from 3 ratings This summer salad makes a great lunch for friends as it is easy to put together but a little bit special. 60g/2¼oz shelled, unsalted pistachio nuts2 tbsp cumin seeds1 tbsp coriander seeds1 tbsp fennel seeds¼ tsp ajwain seeds1 tbsp pink peppercorns2 tbsp white sesame seeds2 tbsp dried fenugreek leaves1 tsp paprika1 tsp smoked salt2 tbsp roasted chickpeas2 tsp onion powder 60g/2¼oz shelled, unsalted pistachio nuts 2 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp fennel seeds ¼ tsp ajwain seeds 1 tbsp pink peppercorns 2 tbsp white sesame seeds 2 tbsp dried fenugreek leaves 1 tsp paprika 1 tsp smoked salt 2 tbsp roasted chickpeas 2 tsp onion powder 100ml/3½fl oz extra virgin olive oil30 saffron strands20ml/¾fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil 30 saffron strands 20ml/¾fl oz white wine vinegar seeds from 12 cardamom pods, crushed 1½ tsp fine sea salt1 tsp pink peppercorns2 ripe peaches or nectarines, stones removed and sliced into halves or wedgesextra virgin olive oil, for brushing20g/¾oz mint leaves, chopped2 burrata or buffalo mozzarella balls1 tbsp pistachio-fenugreek dukkah (see above)big chunks sourdough bread or naan, to serve seeds from 12 cardamom pods, crushed 1½ tsp fine sea salt 1 tsp pink peppercorns 2 ripe peaches or nectarines, stones removed and sliced into halves or wedges extra virgin olive oil, for brushing 20g/¾oz mint leaves, chopped 2 burrata or buffalo mozzarella balls 1 tbsp pistachio-fenugreek dukkah (see above) big chunks sourdough bread or naan, to serve Method To make the dukkah, preheat the oven to 170C/150C Fan/Gas 3. Roast the pistachios on a baking tray for 7–8 minutes, then leave to cool completely. Dry-roast the cumin, coriander, fennel and ajwain seeds and pink peppercorns for 1–2 minutes until they release their aromas. Add the sesame seeds and roast for 1 more minute. Leave to cool then transfer to a spice grinder – or better still, a pestle and mortar. Add the roasted pistachios, fenugreek, paprika, smoked salt, roasted chickpeas and onion powder. Grind or pulse to a crumbly rubble, not a fine powder – it should be a coarse sprinkle with some crunch. Set aside. To make the dressing, heat the oil in a saucepan over a medium heat. Add the saffron and infuse for 2–3 minutes. Add the vinegar and whisk together into a bright yellow dressing. Remove from the heat and leave to cool a little.To make the salad, preheat the grill to its maximum setting. Grind the cardamom seeds, salt and pink peppercorns into a fine powder. Brush the peach wedges with oil and sprinkle generously with the cardamom salt. Cook under the grill for 8–10 minutes until charred and blistered on top. Place the peaches and mint on two plates and tear over the burrata. Cover generously with the saffron dressing and sprinkle with the dukkah to finish. Serve with big chunks of sourdough bread or naan to soak up the oils. To make the dukkah, preheat the oven to 170C/150C Fan/Gas 3. Roast the pistachios on a baking tray for 7–8 minutes, then leave to cool completely. Dry-roast the cumin, coriander, fennel and ajwain seeds and pink peppercorns for 1–2 minutes until they release their aromas. Add the sesame seeds and roast for 1 more minute. Leave to cool then transfer to a spice grinder – or better still, a pestle and mortar. Add the roasted pistachios, fenugreek, paprika, smoked salt, roasted chickpeas and onion powder. Grind or pulse to a crumbly rubble, not a fine powder – it should be a coarse sprinkle with some crunch. Set aside. To make the dukkah, preheat the oven to 170C/150C Fan/Gas 3. Roast the pistachios on a baking tray for 7–8 minutes, then leave to cool completely. Dry-roast the cumin, coriander, fennel and ajwain seeds and pink peppercorns for 1–2 minutes until they release their aromas. Add the sesame seeds and roast for 1 more minute. Leave to cool then transfer to a spice grinder – or better still, a pestle and mortar. Add the roasted pistachios, fenugreek, paprika, smoked salt, roasted chickpeas and onion powder. Grind or pulse to a crumbly rubble, not a fine powder – it should be a coarse sprinkle with some crunch. Set aside. To make the dressing, heat the oil in a saucepan over a medium heat. Add the saffron and infuse for 2–3 minutes. Add the vinegar and whisk together into a bright yellow dressing. Remove from the heat and leave to cool a little. To make the dressing, heat the oil in a saucepan over a medium heat. Add the saffron and infuse for 2–3 minutes. Add the vinegar and whisk together into a bright yellow dressing. Remove from the heat and leave to cool a little. To make the salad, preheat the grill to its maximum setting. Grind the cardamom seeds, salt and pink peppercorns into a fine powder. Brush the peach wedges with oil and sprinkle generously with the cardamom salt. Cook under the grill for 8–10 minutes until charred and blistered on top. Place the peaches and mint on two plates and tear over the burrata. Cover generously with the saffron dressing and sprinkle with the dukkah to finish. Serve with big chunks of sourdough bread or naan to soak up the oils. To make the salad, preheat the grill to its maximum setting. Grind the cardamom seeds, salt and pink peppercorns into a fine powder. Brush the peach wedges with oil and sprinkle generously with the cardamom salt. Cook under the grill for 8–10 minutes until charred and blistered on top. Place the peaches and mint on two plates and tear over the burrata. Cover generously with the saffron dressing and sprinkle with the dukkah to finish. Serve with big chunks of sourdough bread or naan to soak up the oils. | {
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"title": "Cardamom peaches, burrata and saffron dressing recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This summer salad makes a great lunch for friends as it is easy to put together but a little bit special. 60g/2¼oz shelled, unsalted pistachio nuts2 tbsp cumin seeds1 tbsp coriander seeds1 tbsp fennel seeds¼ tsp ajwain seeds1 tbsp pink peppercorns2 tbsp white sesame seeds2 tbsp dried fenugreek leaves1 tsp paprika1 tsp smoked salt2 tbsp roasted chickpeas2 tsp onion powder 60g/2¼oz shelled, unsalted pistachio nuts 2 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp fennel seeds ¼ tsp ajwain seeds 1 tbsp pink peppercorns 2 tbsp white sesame seeds 2 tbsp dried fenugreek leaves 1 tsp paprika 1 tsp smoked salt 2 tbsp roasted chickpeas 2 tsp onion powder 100ml/3½fl oz extra virgin olive oil30 saffron strands20ml/¾fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil 30 saffron strands 20ml/¾fl oz white wine vinegar seeds from 12 cardamom pods, crushed 1½ tsp fine sea salt1 tsp pink peppercorns2 ripe peaches or nectarines, stones removed and sliced into halves or wedgesextra virgin olive oil, for brushing20g/¾oz mint leaves, chopped2 burrata or buffalo mozzarella balls1 tbsp pistachio-fenugreek dukkah (see above)big chunks sourdough bread or naan, to serve seeds from 12 cardamom pods, crushed 1½ tsp fine sea salt 1 tsp pink peppercorns 2 ripe peaches or nectarines, stones removed and sliced into halves or wedges extra virgin olive oil, for brushing 20g/¾oz mint leaves, chopped 2 burrata or buffalo mozzarella balls 1 tbsp pistachio-fenugreek dukkah (see above) big chunks sourdough bread or naan, to serve Method To make the dukkah, preheat the oven to 170C/150C Fan/Gas 3. Roast the pistachios on a baking tray for 7–8 minutes, then leave to cool completely. Dry-roast the cumin, coriander, fennel and ajwain seeds and pink peppercorns for 1–2 minutes until they release their aromas. Add the sesame seeds and roast for 1 more minute. Leave to cool then transfer to a spice grinder – or better still, a pestle and mortar. Add the roasted pistachios, fenugreek, paprika, smoked salt, roasted chickpeas and onion powder. Grind or pulse to a crumbly rubble, not a fine powder – it should be a coarse sprinkle with some crunch. Set aside. To make the dressing, heat the oil in a saucepan over a medium heat. Add the saffron and infuse for 2–3 minutes. Add the vinegar and whisk together into a bright yellow dressing. Remove from the heat and leave to cool a little.To make the salad, preheat the grill to its maximum setting. Grind the cardamom seeds, salt and pink peppercorns into a fine powder. Brush the peach wedges with oil and sprinkle generously with the cardamom salt. Cook under the grill for 8–10 minutes until charred and blistered on top. Place the peaches and mint on two plates and tear over the burrata. Cover generously with the saffron dressing and sprinkle with the dukkah to finish. Serve with big chunks of sourdough bread or naan to soak up the oils. To make the dukkah, preheat the oven to 170C/150C Fan/Gas 3. Roast the pistachios on a baking tray for 7–8 minutes, then leave to cool completely. Dry-roast the cumin, coriander, fennel and ajwain seeds and pink peppercorns for 1–2 minutes until they release their aromas. Add the sesame seeds and roast for 1 more minute. Leave to cool then transfer to a spice grinder – or better still, a pestle and mortar. Add the roasted pistachios, fenugreek, paprika, smoked salt, roasted chickpeas and onion powder. Grind or pulse to a crumbly rubble, not a fine powder – it should be a coarse sprinkle with some crunch. Set aside. To make the dukkah, preheat the oven to 170C/150C Fan/Gas 3. Roast the pistachios on a baking tray for 7–8 minutes, then leave to cool completely. Dry-roast the cumin, coriander, fennel and ajwain seeds and pink peppercorns for 1–2 minutes until they release their aromas. Add the sesame seeds and roast for 1 more minute. Leave to cool then transfer to a spice grinder – or better still, a pestle and mortar. Add the roasted pistachios, fenugreek, paprika, smoked salt, roasted chickpeas and onion powder. Grind or pulse to a crumbly rubble, not a fine powder – it should be a coarse sprinkle with some crunch. Set aside. To make the dressing, heat the oil in a saucepan over a medium heat. Add the saffron and infuse for 2–3 minutes. Add the vinegar and whisk together into a bright yellow dressing. Remove from the heat and leave to cool a little. To make the dressing, heat the oil in a saucepan over a medium heat. Add the saffron and infuse for 2–3 minutes. Add the vinegar and whisk together into a bright yellow dressing. Remove from the heat and leave to cool a little. To make the salad, preheat the grill to its maximum setting. Grind the cardamom seeds, salt and pink peppercorns into a fine powder. Brush the peach wedges with oil and sprinkle generously with the cardamom salt. Cook under the grill for 8–10 minutes until charred and blistered on top. Place the peaches and mint on two plates and tear over the burrata. Cover generously with the saffron dressing and sprinkle with the dukkah to finish. Serve with big chunks of sourdough bread or naan to soak up the oils. To make the salad, preheat the grill to its maximum setting. Grind the cardamom seeds, salt and pink peppercorns into a fine powder. Brush the peach wedges with oil and sprinkle generously with the cardamom salt. Cook under the grill for 8–10 minutes until charred and blistered on top. Place the peaches and mint on two plates and tear over the burrata. Cover generously with the saffron dressing and sprinkle with the dukkah to finish. Serve with big chunks of sourdough bread or naan to soak up the oils."
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} | 5c74a638d3922cccbb5f47fa7d24c4b4a1fba597bfa97930629c3b6c0d600a3c | Traditional quiche Lorraine recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quiche_lorraine_03344_16x9.jpg Recipes for quiche don’t have to be daunting – just take the time to make homemade pastry for a crispy slice of nostalgia. 60g/2oz butter, cut into small pieces60g/2oz lard, cut into small pieces 200g/7oz self-raising flourpinch salt2-3 tbsp ice-cold water 60g/2oz butter, cut into small pieces 60g/2oz lard, cut into small pieces 200g/7oz self-raising flour pinch salt 2-3 tbsp ice-cold water 8-10 thin rashers good quality smoked streaky bacon 4 free-range egg yolks3 free-range eggs400ml/14fl oz whipping creamsalt and freshly ground white pepperfreshly grated nutmeg 8-10 thin rashers good quality smoked streaky bacon 4 free-range egg yolks 3 free-range eggs 400ml/14fl oz whipping cream salt and freshly ground white pepper freshly grated nutmeg Method For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs. Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using. Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet.Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes.Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case. Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set. Eat warm, or at room temperature. For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs. For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs. Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using. Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using. Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet. Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet. Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes. Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes. Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through. Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through. Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case. Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case. Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set. Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set. Eat warm, or at room temperature. Eat warm, or at room temperature. | {
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"title": "Traditional quiche Lorraine recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quiche_lorraine_03344_16x9.jpg Recipes for quiche don’t have to be daunting – just take the time to make homemade pastry for a crispy slice of nostalgia. 60g/2oz butter, cut into small pieces60g/2oz lard, cut into small pieces 200g/7oz self-raising flourpinch salt2-3 tbsp ice-cold water 60g/2oz butter, cut into small pieces 60g/2oz lard, cut into small pieces 200g/7oz self-raising flour pinch salt 2-3 tbsp ice-cold water 8-10 thin rashers good quality smoked streaky bacon 4 free-range egg yolks3 free-range eggs400ml/14fl oz whipping creamsalt and freshly ground white pepperfreshly grated nutmeg 8-10 thin rashers good quality smoked streaky bacon 4 free-range egg yolks 3 free-range eggs 400ml/14fl oz whipping cream salt and freshly ground white pepper freshly grated nutmeg Method For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs. Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using. Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet.Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes.Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through.Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case. Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set. Eat warm, or at room temperature. For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs. For the pastry, place the butter, lard, flour and salt into a food processor. Pulse the mixture until it resembles coarse breadcrumbs. Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using. Place the pastry into a mixing bowl and, using a round-bladed knife, stir in enough water to bind the mixture together. Lightly knead the dough until well amalgamated, dust with flour and slip into a plastic bag. Chill in the fridge for 30 minutes before using. Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet. Preheat the oven to 180C/160C Fan/Gas 4 and warm a baking sheet. Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes. Roll out the pastry as thinly as possible. Line a 20cm/8in wide by 4cm/1½in deep tart tin and lightly prick the base of the pastry with a fork all over. Place onto a baking tray, line with greased aluminium foil and baking beans and bake blind for 15-20 minutes. Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through. Remove the baking beans and foil. Place the tart case back into the oven and cook for a further 10 minutes, or until it is pale golden, crisp and cooked through. Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case. Fry the bacon in a dry, non-stick frying pan for 1-2 minutes, or until crisp. Drain onto kitchen paper and spread out evenly over the base of the cooked tart case. Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set. Whisk the egg yolks and whole eggs together in a bowl. Stir in the cream and season with salt, pepper and nutmeg. Pour the mixture into the pastry case and cook for 30-40 minutes, or until nicely puffed and the surface of the custard is pale golden and just set. Eat warm, or at room temperature. Eat warm, or at room temperature."
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} | ac9c6eac47cadf3d5893174e4e9a2e82bede81733f190a3c036cb6378140c3ae | Potato wedges recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatowedgeswithrose_86029_16x9.jpg Potato wedges are the ultimate easy side dish – delicious and better for you than chips! It's best to use a non-stick baking tray. If your baking tray has a tendency to stick, line it with baking paper. 1kg/2lb potatoes, any type though floury varieties give the best results1 tbsp olive oilcoarse salt and freshly ground black pepperrosemary, chopped, to taste (optional)2–3 garlic cloves, left whole but crushed slightly using the side of a knife (optional) 1kg/2lb potatoes, any type though floury varieties give the best results 1 tbsp olive oil coarse salt and freshly ground black pepper rosemary, chopped, to taste (optional) 2–3 garlic cloves, left whole but crushed slightly using the side of a knife (optional) Method Preheat the oven to 200C/180C Fan/Gas 6.Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed).Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed). Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed). Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven. Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven. | {
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"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatowedgeswithrose_86029_16x9.jpg Potato wedges are the ultimate easy side dish – delicious and better for you than chips! It's best to use a non-stick baking tray. If your baking tray has a tendency to stick, line it with baking paper. 1kg/2lb potatoes, any type though floury varieties give the best results1 tbsp olive oilcoarse salt and freshly ground black pepperrosemary, chopped, to taste (optional)2–3 garlic cloves, left whole but crushed slightly using the side of a knife (optional) 1kg/2lb potatoes, any type though floury varieties give the best results 1 tbsp olive oil coarse salt and freshly ground black pepper rosemary, chopped, to taste (optional) 2–3 garlic cloves, left whole but crushed slightly using the side of a knife (optional) Method Preheat the oven to 200C/180C Fan/Gas 6.Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed).Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed). Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed). Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven. Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven."
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} | 926b1f7b996b355a809d8aed0ed12d992a26af610ecb05c450a4a639684c76cb | Chocolate pecan brownies recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatebrownies_90193_16x9.jpg You won’t be able to resist Lesley Water’s squidgy chocolate brownie recipe - get it on the table in ten easy steps. 115g/4oz unsalted butter, softened, plus extra for greasing170g/6oz caster sugar2 free-range eggs40g/1½ oz plain chocolate (minimum 65% cocoa solids)55g/2oz pecans (optional)1 tsp vanilla extract2 tsp instant coffee granules2 tbsp warm water1 tsp baking powder55g/2oz plain flour55g/2oz cocoa powder 115g/4oz unsalted butter, softened, plus extra for greasing 170g/6oz caster sugar 2 free-range eggs 40g/1½ oz plain chocolate (minimum 65% cocoa solids) 55g/2oz pecans (optional) 1 tsp vanilla extract 2 tsp instant coffee granules 2 tbsp warm water 1 tsp baking powder 55g/2oz plain flour 55g/2oz cocoa powder icing sugar, for dusting icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.Chop the chocolate and put to one side.Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.Spoon the brownie batter into the prepared tin and level out the top with a spatula.Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.To serve, cut into rectangles and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Chop the chocolate and put to one side. Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet. Spoon the brownie batter into the prepared tin and level out the top with a spatula. Spoon the brownie batter into the prepared tin and level out the top with a spatula. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool. To serve, cut into rectangles and dust with icing sugar. To serve, cut into rectangles and dust with icing sugar. | {
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"title": "Chocolate pecan brownies recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatebrownies_90193_16x9.jpg You won’t be able to resist Lesley Water’s squidgy chocolate brownie recipe - get it on the table in ten easy steps. 115g/4oz unsalted butter, softened, plus extra for greasing170g/6oz caster sugar2 free-range eggs40g/1½ oz plain chocolate (minimum 65% cocoa solids)55g/2oz pecans (optional)1 tsp vanilla extract2 tsp instant coffee granules2 tbsp warm water1 tsp baking powder55g/2oz plain flour55g/2oz cocoa powder 115g/4oz unsalted butter, softened, plus extra for greasing 170g/6oz caster sugar 2 free-range eggs 40g/1½ oz plain chocolate (minimum 65% cocoa solids) 55g/2oz pecans (optional) 1 tsp vanilla extract 2 tsp instant coffee granules 2 tbsp warm water 1 tsp baking powder 55g/2oz plain flour 55g/2oz cocoa powder icing sugar, for dusting icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.Chop the chocolate and put to one side.Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.Spoon the brownie batter into the prepared tin and level out the top with a spatula.Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.To serve, cut into rectangles and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Chop the chocolate and put to one side. Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet. Spoon the brownie batter into the prepared tin and level out the top with a spatula. Spoon the brownie batter into the prepared tin and level out the top with a spatula. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool. To serve, cut into rectangles and dust with icing sugar. To serve, cut into rectangles and dust with icing sugar."
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} | 6ec09cb99462a3ca8420d7ce17150a93d510d57fa2b87d2657dae4f70f61b61d | Triple chocolate fudge brownies recipe
An average of 4.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/triplechocolatebrown_7685_16x9.jpg These triple chocolate fudgy brownies are outrageously tempting, especially when eaten warm from the oven. 275g/10oz dark chocolate (70% cocoa solids)275g/10oz unsalted butter85g/3oz pecans, broken into pieces 85g/3oz milk chocolate, cut into large chunks85g/3oz white chocolate, cut into large chunks175g/6oz plain flour 1 tsp baking powder4 large eggs, lightly beaten1 tsp vanilla extract325g/12oz caster sugar 275g/10oz dark chocolate (70% cocoa solids) 275g/10oz unsalted butter 85g/3oz pecans, broken into pieces 85g/3oz milk chocolate, cut into large chunks 85g/3oz white chocolate, cut into large chunks 175g/6oz plain flour 1 tsp baking powder 4 large eggs, lightly beaten 1 tsp vanilla extract 325g/12oz caster sugar Method Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares. | {
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"title": "Triple chocolate fudge brownies recipe",
"content": "An average of 4.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/triplechocolatebrown_7685_16x9.jpg These triple chocolate fudgy brownies are outrageously tempting, especially when eaten warm from the oven. 275g/10oz dark chocolate (70% cocoa solids)275g/10oz unsalted butter85g/3oz pecans, broken into pieces 85g/3oz milk chocolate, cut into large chunks85g/3oz white chocolate, cut into large chunks175g/6oz plain flour 1 tsp baking powder4 large eggs, lightly beaten1 tsp vanilla extract325g/12oz caster sugar 275g/10oz dark chocolate (70% cocoa solids) 275g/10oz unsalted butter 85g/3oz pecans, broken into pieces 85g/3oz milk chocolate, cut into large chunks 85g/3oz white chocolate, cut into large chunks 175g/6oz plain flour 1 tsp baking powder 4 large eggs, lightly beaten 1 tsp vanilla extract 325g/12oz caster sugar Method Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares."
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} | 952cde0df2c872721bebf09e900039302f4da242a38b67eea8e930fc0bc43a7a | Garlic prawns recipe
Prawns with garlic butter An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawnswithgarlicbutt_86031_16x9.jpg This simple recipe for garlic prawns makes a delicious addition to a tapas spread – just add lots of crusty bread. 1 tbsp olive oil50g/2oz butter12 large raw prawns2 garlic cloves, crushedsalt and freshly ground black pepper small handful parsley, chopped 1 tbsp olive oil 50g/2oz butter 12 large raw prawns 2 garlic cloves, crushed salt and freshly ground black pepper small handful parsley, chopped Method In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well.Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once. In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well. In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well. Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once. Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once. | {
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"title": "Garlic prawns recipe",
"content": "Prawns with garlic butter An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawnswithgarlicbutt_86031_16x9.jpg This simple recipe for garlic prawns makes a delicious addition to a tapas spread – just add lots of crusty bread. 1 tbsp olive oil50g/2oz butter12 large raw prawns2 garlic cloves, crushedsalt and freshly ground black pepper small handful parsley, chopped 1 tbsp olive oil 50g/2oz butter 12 large raw prawns 2 garlic cloves, crushed salt and freshly ground black pepper small handful parsley, chopped Method In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well.Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once. In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well. In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well. Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once. Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once."
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} | c3921e02d94fa9b6b623edc4195c6d55ea5c85908dbf6d581a1bd78af3a71a22 | Pumpkin lasagne recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinlasagne_70658_16x9.jpg This creamy pumpkin lasagne is the ultimate in comfort food. It’s perfect for using up Halloween pumpkins! 90ml/3fl oz extra virgin olive oil1kg/2lb 3oz pumpkin, peeled, seeds removed, cubedpaprika, to taste freshly grated nutmeg, to tastesalt and freshly ground black pepper250g/9oz fresh ricotta cheese250g/8¾oz green lasagne pasta sheets150ml/5¼fl oz milk25g/1oz grated parmesan cheese, or vegetarian parmesan-style grating cheese 90ml/3fl oz extra virgin olive oil 1kg/2lb 3oz pumpkin, peeled, seeds removed, cubed paprika, to taste freshly grated nutmeg, to taste salt and freshly ground black pepper 250g/9oz fresh ricotta cheese 250g/8¾oz green lasagne pasta sheets 150ml/5¼fl oz milk 25g/1oz grated parmesan cheese, or vegetarian parmesan-style grating cheese 55g/2oz butter55g/2oz plain flour350ml/10½fl oz milk 55g/2oz butter 55g/2oz plain flour 350ml/10½fl oz milk Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour.Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste.Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand.For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming.When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes.Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season.Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers.Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top.Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp. Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour. Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour. Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste. Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste. Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand. Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand. For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming. For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming. When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes. When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes. Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season. Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season. Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets. Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets. Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers. Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers. Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top. Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top. Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp. Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp. Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately. Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately. | {
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"title": "Pumpkin lasagne 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/pumpkinlasagne_70658_16x9.jpg This creamy pumpkin lasagne is the ultimate in comfort food. It’s perfect for using up Halloween pumpkins! 90ml/3fl oz extra virgin olive oil1kg/2lb 3oz pumpkin, peeled, seeds removed, cubedpaprika, to taste freshly grated nutmeg, to tastesalt and freshly ground black pepper250g/9oz fresh ricotta cheese250g/8¾oz green lasagne pasta sheets150ml/5¼fl oz milk25g/1oz grated parmesan cheese, or vegetarian parmesan-style grating cheese 90ml/3fl oz extra virgin olive oil 1kg/2lb 3oz pumpkin, peeled, seeds removed, cubed paprika, to taste freshly grated nutmeg, to taste salt and freshly ground black pepper 250g/9oz fresh ricotta cheese 250g/8¾oz green lasagne pasta sheets 150ml/5¼fl oz milk 25g/1oz grated parmesan cheese, or vegetarian parmesan-style grating cheese 55g/2oz butter55g/2oz plain flour350ml/10½fl oz milk 55g/2oz butter 55g/2oz plain flour 350ml/10½fl oz milk Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour.Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste.Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand.For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming.When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes.Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season.Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets.Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers.Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top.Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp. Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour. Heat the olive oil in a large heavy-based pan. Add the pumpkin and cook, covered, stirring gently from time to time, until the pumpkin is tender, up to one hour. Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste. Season the pumpkin with plenty of paprika, a grating of nutmeg, freshly ground black pepper and a little salt, to taste. Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand. Add the ricotta cheese while it's still on the heat. Stir well then remove from the heat. Cover and allow mixture to stand. For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming. For the béchamel sauce, melt the butter in a small saucepan without letting it brown. Add the flour little by little, stirring constantly to prevent lumps from forming. When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes. When the flour has evenly absorbed the butter, continue to cook, stirring, for 4-5 minutes. Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season. Add the 350ml/10½fl oz milk a little at a time, strirring constantly to make a smooth, thick and creamy sauce. Season. Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets. Arrange a layer of lasagne pasta sheets in the bottom of a large ovenproof dish. Spoon over a third of the pumpkin mixture. Lay more pasta sheets over the top, followed by another layer of pumpkin and another layer of pasta, followed by a final layer of the pumpkin mixture. Finish with a layer of lasagne pasta sheets. Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers. Pour the 150ml/5¼fl oz milk over the top and allow it to drain through to all pasta layers. Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top. Bake for ten minutes in the preheated oven, remove and spread the béchamel sauce on top. Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp. Bake for a further 15-20 minutes or until all the milk has been absorbed by the pasta and the lasagne looks cooked and is beginning to go crisp. Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately. Remove from the oven, sprinkle with parmesan and place back in the oven for a few minutes - take care not to burn the pasta or the béchamel on top. Serve immediately."
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} | 05ed2c1f7b64a4805a62f43c7853c186d80cdad56cb5389cb4a7780f3e703ac1 | Pumpkin and ginger cheesecake recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_and_ginger_27580_16x9.jpg Turn leftover pumpkin pulp into a delicious dessert with these individual no-bake cheesecakes. Equipment and preparation: for this recipe you can use four 7cm/3in chefs’ rings (about 6cm/2½in deep), but you can also make it in a 20cm/8in springform tin. 300g/10½oz pumpkin, peeled and cut into bite-sized pieces25g/1oz butter, cubed2 tbsp caster sugar3 tbsp ginger syrup (from a jar of stem ginger)200ml/7fl oz double cream, whipped200g/7oz cream cheese100g/3½oz thick Greek yoghurt3 pieces stem ginger, finely chopped, plus extra for garnish 300g/10½oz pumpkin, peeled and cut into bite-sized pieces 25g/1oz butter, cubed 2 tbsp caster sugar 3 tbsp ginger syrup (from a jar of stem ginger) 200ml/7fl oz double cream, whipped 200g/7oz cream cheese 100g/3½oz thick Greek yoghurt 3 pieces stem ginger, finely chopped, plus extra for garnish 10 gingernut biscuits50g/1¾oz melted butter 10 gingernut biscuits 50g/1¾oz melted butter Method Preheat the oven 200C/400F/Gas 6.For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft.For the base, crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined.Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base. For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required.Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set.When ready to serve, remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger. Preheat the oven 200C/400F/Gas 6. Preheat the oven 200C/400F/Gas 6. For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft. For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft. For the base, crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined. For the base, crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined. Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base. Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base. For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required. For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required. Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set. Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set. When ready to serve, remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger. When ready to serve, remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger. Recipe tips Use a small sweet pumpkin to make this recipe, as the flesh is denser and less watery. | {
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"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_and_ginger_27580_16x9.jpg Turn leftover pumpkin pulp into a delicious dessert with these individual no-bake cheesecakes. Equipment and preparation: for this recipe you can use four 7cm/3in chefs’ rings (about 6cm/2½in deep), but you can also make it in a 20cm/8in springform tin. 300g/10½oz pumpkin, peeled and cut into bite-sized pieces25g/1oz butter, cubed2 tbsp caster sugar3 tbsp ginger syrup (from a jar of stem ginger)200ml/7fl oz double cream, whipped200g/7oz cream cheese100g/3½oz thick Greek yoghurt3 pieces stem ginger, finely chopped, plus extra for garnish 300g/10½oz pumpkin, peeled and cut into bite-sized pieces 25g/1oz butter, cubed 2 tbsp caster sugar 3 tbsp ginger syrup (from a jar of stem ginger) 200ml/7fl oz double cream, whipped 200g/7oz cream cheese 100g/3½oz thick Greek yoghurt 3 pieces stem ginger, finely chopped, plus extra for garnish 10 gingernut biscuits50g/1¾oz melted butter 10 gingernut biscuits 50g/1¾oz melted butter Method Preheat the oven 200C/400F/Gas 6.For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft.For the base, crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined.Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base. For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required.Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set.When ready to serve, remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger. Preheat the oven 200C/400F/Gas 6. Preheat the oven 200C/400F/Gas 6. For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft. For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft. For the base, crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined. For the base, crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined. Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base. Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and, using the back of a spoon, press the mixture down to form a smooth base. For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required. For the filling, put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required. Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set. Mix the whipped cream, cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture, then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours, or until set. When ready to serve, remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger. When ready to serve, remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger. Recipe tips Use a small sweet pumpkin to make this recipe, as the flesh is denser and less watery."
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} | ade864c2b5dbaf91d4197281fce3de1da204566e72337425706d3658083aa892 | Make-ahead stuffing recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/make-ahead_stuffing_19555_16x9.jpg The secret to really delicious stuffing is a generous amount of butter. This Christmas stuffing can be baked straight away or prepared the day before and kept in the fridge until needed. For this recipe you will need a 20x25cm/8x10in deep baking dish. 90g/3¼oz butter, plus extra for greasing 200g/7oz white baguette 1 red onion, finely chopped2 sticks celery, finely chopped2 large garlic cloves, finely chopped180g/6oz chestnuts, cooked, peeled and roughly chopped 1 red apple, cored, quartered, and finely sliced, keeping the skin on1½ tbsp finely chopped thyme10 sage leaves, finely sliced 15g/½ oz fresh parsley, roughly chopped 50g/1¾oz dried cranberries 2 free-range organic eggs 300ml/10fl oz cold, light chicken, turkey or vegetable stock salt and freshly ground black pepper 90g/3¼oz butter, plus extra for greasing 200g/7oz white baguette 1 red onion, finely chopped 2 sticks celery, finely chopped 2 large garlic cloves, finely chopped 180g/6oz chestnuts, cooked, peeled and roughly chopped 1 red apple, cored, quartered, and finely sliced, keeping the skin on 1½ tbsp finely chopped thyme 10 sage leaves, finely sliced 15g/½ oz fresh parsley, roughly chopped 50g/1¾oz dried cranberries 2 free-range organic eggs 300ml/10fl oz cold, light chicken, turkey or vegetable stock salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl.Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish.In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight.Preheat the oven to 200C/180C Fan/Gas 6.Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve. Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl. Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish. Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish. In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight. In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve. Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve. | {
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"title": "Make-ahead stuffing recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/make-ahead_stuffing_19555_16x9.jpg The secret to really delicious stuffing is a generous amount of butter. This Christmas stuffing can be baked straight away or prepared the day before and kept in the fridge until needed. For this recipe you will need a 20x25cm/8x10in deep baking dish. 90g/3¼oz butter, plus extra for greasing 200g/7oz white baguette 1 red onion, finely chopped2 sticks celery, finely chopped2 large garlic cloves, finely chopped180g/6oz chestnuts, cooked, peeled and roughly chopped 1 red apple, cored, quartered, and finely sliced, keeping the skin on1½ tbsp finely chopped thyme10 sage leaves, finely sliced 15g/½ oz fresh parsley, roughly chopped 50g/1¾oz dried cranberries 2 free-range organic eggs 300ml/10fl oz cold, light chicken, turkey or vegetable stock salt and freshly ground black pepper 90g/3¼oz butter, plus extra for greasing 200g/7oz white baguette 1 red onion, finely chopped 2 sticks celery, finely chopped 2 large garlic cloves, finely chopped 180g/6oz chestnuts, cooked, peeled and roughly chopped 1 red apple, cored, quartered, and finely sliced, keeping the skin on 1½ tbsp finely chopped thyme 10 sage leaves, finely sliced 15g/½ oz fresh parsley, roughly chopped 50g/1¾oz dried cranberries 2 free-range organic eggs 300ml/10fl oz cold, light chicken, turkey or vegetable stock salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl.Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish.In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight.Preheat the oven to 200C/180C Fan/Gas 6.Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve. Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Preheat the oven to 150C/130C Fan/Gas 2 and generously grease a baking dish with butter. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl. Tear the baguette into bite-sized pieces and lay out on a separate flat baking tray. Bake in the oven for 20 minutes to crisp up. Transfer to a large bowl. Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish. Using a small saucepan on a low heat, melt the butter and add the onion, celery and garlic. Cook for about 20 minutes, stirring often, so the vegetables soften. Stir in the chestnuts, apple, thyme, sage, parsley and cranberries. Season with salt and pepper and cook for a further ten minutes. Add this mixture to the baked baguette and combine thoroughly before tipping into the buttered baking dish. In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight. In a jug, whisk the eggs with the cold stock, then pour it over the bread mix. Cover the dish with foil. If you are making this in advance, keep it in the fridge overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve. Bake for 20 minutes with the foil on, then remove and bake for a further 10–15 minutes. The stuffing should be piping hot and golden-brown on top. Serve."
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} | 42e8e3eb98eb0a71976a839828c4884ddcecd42cde0447daf8250cf083a69e1b | Chocolate fondant tart recipe
An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chocolate_fondant_20828_16x9.jpg This tart looks like something you might have bought from a French patisserie, but it is so easy to make. Serve it gently warmed with a dusting of icing sugar, or top it with chocolate curls, drizzle with melted chocolate or top it with a little whipped cream and fresh summer berries. Or all three. Equipment and preparation: you will need a 23cm/9in fluted flan tin, 3cm/1¼in deep and baking beans. 100g/3½oz plain flour50g/1¾oz icing sugar50g/1¾oz diced butter, chilled1 large free-range egg yolk about 1 tbsp cold water 100g/3½oz plain flour 50g/1¾oz icing sugar 50g/1¾oz diced butter, chilled 1 large free-range egg yolk about 1 tbsp cold water 100g/3½oz butter150g/5½oz plain chocolate, finely chopped, preferably with a high percentage of cocoa solids150g/5½oz golden caster sugar 75g/3oz plain flour 6 medium free-range eggs 100g/3½oz butter 150g/5½oz plain chocolate, finely chopped, preferably with a high percentage of cocoa solids 150g/5½oz golden caster sugar 75g/3oz plain flour 6 medium free-range eggs icing sugar a few small strawberries, to decorate (optional)pouring cream (optional) icing sugar a few small strawberries, to decorate (optional) pouring cream (optional) Method For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out. Trim away any excess pastry.For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time. Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre.Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape out of baking parchment and place on top of the tart before dusting with icing sugar, then remove the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and cream. For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes. Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out. Trim away any excess pastry. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out. Trim away any excess pastry. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time. Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre. Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre. Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape out of baking parchment and place on top of the tart before dusting with icing sugar, then remove the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and cream. Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape out of baking parchment and place on top of the tart before dusting with icing sugar, then remove the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and cream. Recipe tips This tart can be made 1-2 days in advance. Bring it to room temperature and warm it slightly in a low oven (120C/250F/Gas 1) for 10 minutes. You can also make and bake the pastry case blind, then add the filling and bake half an hour before serving. The tart can be baked and frozen for up to one month. Defrost, then warm in a low oven. If you don’t have time to rest the pastry in the fridge for 30 minutes you can roll it out, line the tin and freeze it for 10 minutes before baking blind. You can also make this as 18 individual tartlets baked in bun tins: cook for about 4 minutes, making sure the mixture still has a wobble in the centre. | {
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"url": "https://www.bbc.co.uk/food/recipes/warm_chocolate_fondant_20828",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate fondant tart recipe",
"content": "An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chocolate_fondant_20828_16x9.jpg This tart looks like something you might have bought from a French patisserie, but it is so easy to make. Serve it gently warmed with a dusting of icing sugar, or top it with chocolate curls, drizzle with melted chocolate or top it with a little whipped cream and fresh summer berries. Or all three. Equipment and preparation: you will need a 23cm/9in fluted flan tin, 3cm/1¼in deep and baking beans. 100g/3½oz plain flour50g/1¾oz icing sugar50g/1¾oz diced butter, chilled1 large free-range egg yolk about 1 tbsp cold water 100g/3½oz plain flour 50g/1¾oz icing sugar 50g/1¾oz diced butter, chilled 1 large free-range egg yolk about 1 tbsp cold water 100g/3½oz butter150g/5½oz plain chocolate, finely chopped, preferably with a high percentage of cocoa solids150g/5½oz golden caster sugar 75g/3oz plain flour 6 medium free-range eggs 100g/3½oz butter 150g/5½oz plain chocolate, finely chopped, preferably with a high percentage of cocoa solids 150g/5½oz golden caster sugar 75g/3oz plain flour 6 medium free-range eggs icing sugar a few small strawberries, to decorate (optional)pouring cream (optional) icing sugar a few small strawberries, to decorate (optional) pouring cream (optional) Method For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out. Trim away any excess pastry.For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time. Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre.Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape out of baking parchment and place on top of the tart before dusting with icing sugar, then remove the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and cream. For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes. Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out. Trim away any excess pastry. Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out. Trim away any excess pastry. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time. For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time. Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre. Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre. Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape out of baking parchment and place on top of the tart before dusting with icing sugar, then remove the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and cream. Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape out of baking parchment and place on top of the tart before dusting with icing sugar, then remove the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and cream. Recipe tips This tart can be made 1-2 days in advance. Bring it to room temperature and warm it slightly in a low oven (120C/250F/Gas 1) for 10 minutes. You can also make and bake the pastry case blind, then add the filling and bake half an hour before serving. The tart can be baked and frozen for up to one month. Defrost, then warm in a low oven. If you don’t have time to rest the pastry in the fridge for 30 minutes you can roll it out, line the tin and freeze it for 10 minutes before baking blind. You can also make this as 18 individual tartlets baked in bun tins: cook for about 4 minutes, making sure the mixture still has a wobble in the centre."
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} | d64eeac85cefd7eb782a3381d1ee0df5fa741cb3a42917ec0a81e9e9469c07b7 | Hot chocolate soufflé recipe
An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_chocolate_souffle_95703_16x9.jpg Making soufflés is easy when you have Mary to guide you - and this huge chocolate version is a sure fire hit. butter, for greasing180g/6¼oz plain chocolate (minimum 36% cocoa solids)300ml/10fl oz milk25g/1oz cocoa powder4 large free-range egg yolks60g/2¼oz caster sugar, plus extra for dusting40g/1½oz plain flour butter, for greasing 180g/6¼oz plain chocolate (minimum 36% cocoa solids) 300ml/10fl oz milk 25g/1oz cocoa powder 4 large free-range egg yolks 60g/2¼oz caster sugar, plus extra for dusting 40g/1½oz plain flour 6 large free-range egg whites40g/1½oz caster sugar 6 large free-range egg whites 40g/1½oz caster sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven.Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string.For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly.Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan.Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature. In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue.Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose.Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch. Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven. Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven. Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string. Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string. For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly. For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly. Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan. Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan. Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature. Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature. In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue. In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue. Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose. Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose. Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch. Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch. Recipe tips It's not always necessary to use a collar (none was used in the image you can see above), but it can be useful, especially if you are worried about spills or the finished souffle leaning to one side. | {
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"title": "Hot chocolate soufflé recipe",
"content": "An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_chocolate_souffle_95703_16x9.jpg Making soufflés is easy when you have Mary to guide you - and this huge chocolate version is a sure fire hit. butter, for greasing180g/6¼oz plain chocolate (minimum 36% cocoa solids)300ml/10fl oz milk25g/1oz cocoa powder4 large free-range egg yolks60g/2¼oz caster sugar, plus extra for dusting40g/1½oz plain flour butter, for greasing 180g/6¼oz plain chocolate (minimum 36% cocoa solids) 300ml/10fl oz milk 25g/1oz cocoa powder 4 large free-range egg yolks 60g/2¼oz caster sugar, plus extra for dusting 40g/1½oz plain flour 6 large free-range egg whites40g/1½oz caster sugar 6 large free-range egg whites 40g/1½oz caster sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven.Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string.For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly.Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan.Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature. In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue.Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose.Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch. Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven. Preheat the oven to 190C/170C Fan/Gas 5. Place a heavy baking tray on the middle shelf of the oven. Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string. Grease a 14x8cm (1.2 litre/2 pint) soufflé dish with butter and dust with caster sugar. Make a collar for the soufflé dish by folding a 50x30cm/20x12in piece of baking parchment 4 times lengthways (to make a 7½cm/3in deep collar). Wrap it around the top of the dish and secure with string. For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly. For the crème pâtissière chocolat, melt the chocolate in a bowl set over a pan of simmering water. Remove from the heat and leave to cool slightly. Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan. Pour the milk and cocoa powder into a heavy-based pan and bring gradually to the boil. Remove from the heat and leave to cool for 30 seconds. Meanwhile, in a medium bowl, whisk together the egg yolks and caster sugar until pale, then whisk in the plain flour. Pour the chocolate milk onto the eggs, whisking continuously, then pour back into the pan. Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature. Bring back to the boil, whisking continuously over a medium heat and cook for 1 minute until thickened. Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room temperature. In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue. In a clean bowl whisk the egg whites to soft peaks. Add the sugar and continue whisking to a stiff and glossy meringue. Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose. Whisk one third of the meringue mixture into the crème patissiere chocolat, then fold in the remaining two-thirds using a large metal spoon. The mixture should be fairly loose. Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch. Pour the mixture into the souffle dish. Run your thumb around the interior rim of the dish to ensure a good rise. Bake on the preheated baking tray for 40-50 minutes, or until well risen and springy to touch. Recipe tips It's not always necessary to use a collar (none was used in the image you can see above), but it can be useful, especially if you are worried about spills or the finished souffle leaning to one side."
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} | 56ac4f6dc88390f950786bb9a5798af7258f6444a66e4ea6c9abaf1e6583124b | Miso chicken with walnuts and grapes recipe
An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_chicken_with_63991_16x9.jpg This dish is a fine example of Yottam Ottolenghi's keen eye for unexpected but dazzlingly good flavour combinations. 8-12 free-range chicken thighs, boned and skin left on80g/2¾oz white miso paste40g/1½oz root ginger, finely grated4 tbsp mirin6 tbsp cider vinegar12 small shallots, peeled1 tbsp sunflower oil200ml/7fl oz white wine6 tbsp watersea salt and freshly ground white pepper125g/4½oz walnuts, broken80g/2¾oz unsalted butter1½ tbsp maple syrup250g/9oz small seedless red grapes1 tbsp chopped tarragon 8-12 free-range chicken thighs, boned and skin left on 80g/2¾oz white miso paste 40g/1½oz root ginger, finely grated 4 tbsp mirin 6 tbsp cider vinegar 12 small shallots, peeled 1 tbsp sunflower oil 200ml/7fl oz white wine 6 tbsp water sea salt and freshly ground white pepper 125g/4½oz walnuts, broken 80g/2¾oz unsalted butter 1½ tbsp maple syrup 250g/9oz small seedless red grapes 1 tbsp chopped tarragon Method Place the chicken in a large bowl. Stir together the miso paste, ginger, mirin and four tablespoons of the vinegar and pour the mixture over the chicken. Mix until well combined. Cover with clingfilm and leave in the fridge to marinate for at least three hours. Overnight would be ideal.Put the shallots in a small saucepan and cover with water. Bring to the boil and cook for five minutes. Strain and cut the shallots in half lengthways.Preheat the grill to a high setting. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and grill for 10 minutes. As soon as the chicken goes under the grill, heat the sunflower oil in a pan large enough to fit all the chicken. Add the shallots and fry on a medium heat for four minutes, or until browned. Add the remaining vinegar, reduce for a few seconds then pour in the wine, water, ½ teaspoon of salt and some white pepper and continue to cook for about six minutes.Remove the chicken from the grill and add it to the pan along with the cooking juices. Stir gently and bring everything to a low simmer. Cover the pan and cook for 3-4 minutes, or until the chicken is just cooked through.Remove the chicken from the pan and set it aside in a warm place. Add the walnuts, butter, maple syrup and grapes to the pan and continue cooking, stirring until the butter emulsifies, for 2-3 minutes.Serve the chicken with the sauce spooned on top and scatter over the tarragon. Place the chicken in a large bowl. Stir together the miso paste, ginger, mirin and four tablespoons of the vinegar and pour the mixture over the chicken. Mix until well combined. Cover with clingfilm and leave in the fridge to marinate for at least three hours. Overnight would be ideal. Place the chicken in a large bowl. Stir together the miso paste, ginger, mirin and four tablespoons of the vinegar and pour the mixture over the chicken. Mix until well combined. Cover with clingfilm and leave in the fridge to marinate for at least three hours. Overnight would be ideal. Put the shallots in a small saucepan and cover with water. Bring to the boil and cook for five minutes. Strain and cut the shallots in half lengthways. Put the shallots in a small saucepan and cover with water. Bring to the boil and cook for five minutes. Strain and cut the shallots in half lengthways. Preheat the grill to a high setting. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and grill for 10 minutes. As soon as the chicken goes under the grill, heat the sunflower oil in a pan large enough to fit all the chicken. Add the shallots and fry on a medium heat for four minutes, or until browned. Add the remaining vinegar, reduce for a few seconds then pour in the wine, water, ½ teaspoon of salt and some white pepper and continue to cook for about six minutes. Preheat the grill to a high setting. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and grill for 10 minutes. As soon as the chicken goes under the grill, heat the sunflower oil in a pan large enough to fit all the chicken. Add the shallots and fry on a medium heat for four minutes, or until browned. Add the remaining vinegar, reduce for a few seconds then pour in the wine, water, ½ teaspoon of salt and some white pepper and continue to cook for about six minutes. Remove the chicken from the grill and add it to the pan along with the cooking juices. Stir gently and bring everything to a low simmer. Cover the pan and cook for 3-4 minutes, or until the chicken is just cooked through. Remove the chicken from the grill and add it to the pan along with the cooking juices. Stir gently and bring everything to a low simmer. Cover the pan and cook for 3-4 minutes, or until the chicken is just cooked through. Remove the chicken from the pan and set it aside in a warm place. Add the walnuts, butter, maple syrup and grapes to the pan and continue cooking, stirring until the butter emulsifies, for 2-3 minutes. Remove the chicken from the pan and set it aside in a warm place. Add the walnuts, butter, maple syrup and grapes to the pan and continue cooking, stirring until the butter emulsifies, for 2-3 minutes. Serve the chicken with the sauce spooned on top and scatter over the tarragon. Serve the chicken with the sauce spooned on top and scatter over the tarragon. Recipe tips The miso marinade will catch under a hot grill, so keep a watchful eye on it. | {
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"content": "An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_chicken_with_63991_16x9.jpg This dish is a fine example of Yottam Ottolenghi's keen eye for unexpected but dazzlingly good flavour combinations. 8-12 free-range chicken thighs, boned and skin left on80g/2¾oz white miso paste40g/1½oz root ginger, finely grated4 tbsp mirin6 tbsp cider vinegar12 small shallots, peeled1 tbsp sunflower oil200ml/7fl oz white wine6 tbsp watersea salt and freshly ground white pepper125g/4½oz walnuts, broken80g/2¾oz unsalted butter1½ tbsp maple syrup250g/9oz small seedless red grapes1 tbsp chopped tarragon 8-12 free-range chicken thighs, boned and skin left on 80g/2¾oz white miso paste 40g/1½oz root ginger, finely grated 4 tbsp mirin 6 tbsp cider vinegar 12 small shallots, peeled 1 tbsp sunflower oil 200ml/7fl oz white wine 6 tbsp water sea salt and freshly ground white pepper 125g/4½oz walnuts, broken 80g/2¾oz unsalted butter 1½ tbsp maple syrup 250g/9oz small seedless red grapes 1 tbsp chopped tarragon Method Place the chicken in a large bowl. Stir together the miso paste, ginger, mirin and four tablespoons of the vinegar and pour the mixture over the chicken. Mix until well combined. Cover with clingfilm and leave in the fridge to marinate for at least three hours. Overnight would be ideal.Put the shallots in a small saucepan and cover with water. Bring to the boil and cook for five minutes. Strain and cut the shallots in half lengthways.Preheat the grill to a high setting. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and grill for 10 minutes. As soon as the chicken goes under the grill, heat the sunflower oil in a pan large enough to fit all the chicken. Add the shallots and fry on a medium heat for four minutes, or until browned. Add the remaining vinegar, reduce for a few seconds then pour in the wine, water, ½ teaspoon of salt and some white pepper and continue to cook for about six minutes.Remove the chicken from the grill and add it to the pan along with the cooking juices. Stir gently and bring everything to a low simmer. Cover the pan and cook for 3-4 minutes, or until the chicken is just cooked through.Remove the chicken from the pan and set it aside in a warm place. Add the walnuts, butter, maple syrup and grapes to the pan and continue cooking, stirring until the butter emulsifies, for 2-3 minutes.Serve the chicken with the sauce spooned on top and scatter over the tarragon. Place the chicken in a large bowl. Stir together the miso paste, ginger, mirin and four tablespoons of the vinegar and pour the mixture over the chicken. Mix until well combined. Cover with clingfilm and leave in the fridge to marinate for at least three hours. Overnight would be ideal. Place the chicken in a large bowl. Stir together the miso paste, ginger, mirin and four tablespoons of the vinegar and pour the mixture over the chicken. Mix until well combined. Cover with clingfilm and leave in the fridge to marinate for at least three hours. Overnight would be ideal. Put the shallots in a small saucepan and cover with water. Bring to the boil and cook for five minutes. Strain and cut the shallots in half lengthways. Put the shallots in a small saucepan and cover with water. Bring to the boil and cook for five minutes. Strain and cut the shallots in half lengthways. Preheat the grill to a high setting. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and grill for 10 minutes. As soon as the chicken goes under the grill, heat the sunflower oil in a pan large enough to fit all the chicken. Add the shallots and fry on a medium heat for four minutes, or until browned. Add the remaining vinegar, reduce for a few seconds then pour in the wine, water, ½ teaspoon of salt and some white pepper and continue to cook for about six minutes. Preheat the grill to a high setting. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and grill for 10 minutes. As soon as the chicken goes under the grill, heat the sunflower oil in a pan large enough to fit all the chicken. Add the shallots and fry on a medium heat for four minutes, or until browned. Add the remaining vinegar, reduce for a few seconds then pour in the wine, water, ½ teaspoon of salt and some white pepper and continue to cook for about six minutes. Remove the chicken from the grill and add it to the pan along with the cooking juices. Stir gently and bring everything to a low simmer. Cover the pan and cook for 3-4 minutes, or until the chicken is just cooked through. Remove the chicken from the grill and add it to the pan along with the cooking juices. Stir gently and bring everything to a low simmer. Cover the pan and cook for 3-4 minutes, or until the chicken is just cooked through. Remove the chicken from the pan and set it aside in a warm place. Add the walnuts, butter, maple syrup and grapes to the pan and continue cooking, stirring until the butter emulsifies, for 2-3 minutes. Remove the chicken from the pan and set it aside in a warm place. Add the walnuts, butter, maple syrup and grapes to the pan and continue cooking, stirring until the butter emulsifies, for 2-3 minutes. Serve the chicken with the sauce spooned on top and scatter over the tarragon. Serve the chicken with the sauce spooned on top and scatter over the tarragon. Recipe tips The miso marinade will catch under a hot grill, so keep a watchful eye on it."
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} | 6a0ca5a87a3cb135e1ff40b27ed0a2486ec187ff7360fcbb63c07cf33790c557 | Basic chicken curry recipe
An average of 4.8 out of 5 stars from 6 ratings A super-simple chicken curry cooked in a richly spiced tomato sauce and ready in under an hour. 8 chicken thighs, bone in2–3 tbsp sunflower oil2½ tsp cumin seeds2 tsp black mustard seeds6 garlic cloves, finely chopped4cm/1½in fresh root ginger, finely grated3 large onions, roughly chopped 2–3 tsp ground turmeric2 tsp freshly chopped green bird’s-eye chillies (or to taste) 400g tin chopped tomatoes2 tsp garam masalasaltfresh coriander, to garnish 8 chicken thighs, bone in 2–3 tbsp sunflower oil 2½ tsp cumin seeds 2 tsp black mustard seeds 6 garlic cloves, finely chopped 4cm/1½in fresh root ginger, finely grated 3 large onions, roughly chopped 2–3 tsp ground turmeric 2 tsp freshly chopped green bird’s-eye chillies (or to taste) 400g tin chopped tomatoes 2 tsp garam masala salt fresh coriander, to garnish Method Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve. Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve. | {
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"title": "Basic chicken curry recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings A super-simple chicken curry cooked in a richly spiced tomato sauce and ready in under an hour. 8 chicken thighs, bone in2–3 tbsp sunflower oil2½ tsp cumin seeds2 tsp black mustard seeds6 garlic cloves, finely chopped4cm/1½in fresh root ginger, finely grated3 large onions, roughly chopped 2–3 tsp ground turmeric2 tsp freshly chopped green bird’s-eye chillies (or to taste) 400g tin chopped tomatoes2 tsp garam masalasaltfresh coriander, to garnish 8 chicken thighs, bone in 2–3 tbsp sunflower oil 2½ tsp cumin seeds 2 tsp black mustard seeds 6 garlic cloves, finely chopped 4cm/1½in fresh root ginger, finely grated 3 large onions, roughly chopped 2–3 tsp ground turmeric 2 tsp freshly chopped green bird’s-eye chillies (or to taste) 400g tin chopped tomatoes 2 tsp garam masala salt fresh coriander, to garnish Method Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve. Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve."
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} | e316c1658114879f4871337a255a3d513eeb210c78e1417e1a6a0f9474a5dd81 | Kids' baked potato gnocchi with pesto recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_potato_gnocchi_10745_16x9.jpg Making your own gnocchi is great fun and a real kids' favourite served with pesto, or simple tomato sauce and some grated cheese. Make sure the sauce is ready before you cook the gnocchi as it needs to be served straight away. 30g/1oz fresh basil½ clove garlic, crushed1 tbsp toasted pine nuts or walnuts (optional)2 tbsp grated parmesan1-2 tbsp extra-virgin olive oilfreshly ground black pepper 30g/1oz fresh basil ½ clove garlic, crushed 1 tbsp toasted pine nuts or walnuts (optional) 2 tbsp grated parmesan 1-2 tbsp extra-virgin olive oil freshly ground black pepper 3-5 large baked potatoes (can be leftovers), halved and potato scooped out (you will need about 400g/14oz cooked potato)1 free-range egg150g/5½oz plain flour (or gluten-free flour mix)2 tbsp finely grated cheese, such as parmesan or cheddarpinch nutmeg (optional) 3-5 large baked potatoes (can be leftovers), halved and potato scooped out (you will need about 400g/14oz cooked potato) 1 free-range egg 150g/5½oz plain flour (or gluten-free flour mix) 2 tbsp finely grated cheese, such as parmesan or cheddar pinch nutmeg (optional) up to 200g/7oz cooked squash or carrots, mashed, can be substituted for some of the potato to make orange gnocchi50g/1¾oz chopped cooked spinach, drained (squeeze as much water out as possible in a sieve) to make green gnocchi1 tbsp chopped fresh herbs such as basil, chives or parsley up to 200g/7oz cooked squash or carrots, mashed, can be substituted for some of the potato to make orange gnocchi 50g/1¾oz chopped cooked spinach, drained (squeeze as much water out as possible in a sieve) to make green gnocchi 1 tbsp chopped fresh herbs such as basil, chives or parsley Method Kids job: For the pesto, wash the basil leaves under the tap and dry them on a tea towel or in a salad spinner. Kid’s job: Add the basil leaves to a food processor with the crushed garlic, toasted pine nuts, grated parmesan and olive oil. Add a twist of black pepper and then blend to a paste. You may need a little more olive oil to make it smooth. (Adults should supervise this.) Spoon into a jar and store in the fridge until needed.Adult’s job: Preheat the oven to 200C/400F/Gas 6. Prick the baking potatoes all over with a fork and place in the oven to bake for 1-1½ hours. (Oven timers are great if you’re at work – put the potatoes in the cold oven in the morning and set it to come on 90 minutes before you get home.) If you are using leftover baked potatoes, they will need to be warmed up again or the gnocchi will taste doughy - put them into a warm oven for 10 minutes or microwave on high for 30 seconds.Kid’s job: If you are using freshly baked potatoes allow them to cool enough to be handled safely and then slice them in half and kids can scoop out the flesh into a large bowl. Add any cooked squash or carrot if you are making the orange option. Kid’s job: Mash the cooked potato with a masher or a large fork, until it is smooth.Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.)Kid’s job: Add the egg, flour, grated cheese, black pepper and nutmeg (and the spinach or herbs if you are making the green version) to the bowl and mix together with your hands until you have a smooth dough. If the dough is sticky you can add more flour – it should feel like play dough.Kid’s job: Divide the dough into four balls. On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces.Kid’s job: Press each gnocchi with a fork to make a ridged pattern (this helps them cook and also helps sauce stick to them). Repeat with the rest of the dough.Adult’s job: Bring a large pan of water to the boil with a pinch of salt. Place 10 gnocchi at a time carefully into the water and boil for about 30 seconds - the gnocchi will rise to the surface of the water when they are cooked. Adult’s job: Remove the gnocchi from the water with a slotted spoon into a warmed bowl and stir in a teaspoonful of the pesto. Add another batch of gnocchi to the pan of water and repeat until all of the gnocchi are cooked. Serve immediately with a green salad. Kids job: For the pesto, wash the basil leaves under the tap and dry them on a tea towel or in a salad spinner. Kids job: For the pesto, wash the basil leaves under the tap and dry them on a tea towel or in a salad spinner. Kid’s job: Add the basil leaves to a food processor with the crushed garlic, toasted pine nuts, grated parmesan and olive oil. Add a twist of black pepper and then blend to a paste. You may need a little more olive oil to make it smooth. (Adults should supervise this.) Spoon into a jar and store in the fridge until needed. Kid’s job: Add the basil leaves to a food processor with the crushed garlic, toasted pine nuts, grated parmesan and olive oil. Add a twist of black pepper and then blend to a paste. You may need a little more olive oil to make it smooth. (Adults should supervise this.) Spoon into a jar and store in the fridge until needed. Adult’s job: Preheat the oven to 200C/400F/Gas 6. Prick the baking potatoes all over with a fork and place in the oven to bake for 1-1½ hours. (Oven timers are great if you’re at work – put the potatoes in the cold oven in the morning and set it to come on 90 minutes before you get home.) If you are using leftover baked potatoes, they will need to be warmed up again or the gnocchi will taste doughy - put them into a warm oven for 10 minutes or microwave on high for 30 seconds. Adult’s job: Preheat the oven to 200C/400F/Gas 6. Prick the baking potatoes all over with a fork and place in the oven to bake for 1-1½ hours. (Oven timers are great if you’re at work – put the potatoes in the cold oven in the morning and set it to come on 90 minutes before you get home.) If you are using leftover baked potatoes, they will need to be warmed up again or the gnocchi will taste doughy - put them into a warm oven for 10 minutes or microwave on high for 30 seconds. Kid’s job: If you are using freshly baked potatoes allow them to cool enough to be handled safely and then slice them in half and kids can scoop out the flesh into a large bowl. Add any cooked squash or carrot if you are making the orange option. Kid’s job: If you are using freshly baked potatoes allow them to cool enough to be handled safely and then slice them in half and kids can scoop out the flesh into a large bowl. Add any cooked squash or carrot if you are making the orange option. Kid’s job: Mash the cooked potato with a masher or a large fork, until it is smooth. Kid’s job: Mash the cooked potato with a masher or a large fork, until it is smooth. Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.) Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.) Kid’s job: Add the egg, flour, grated cheese, black pepper and nutmeg (and the spinach or herbs if you are making the green version) to the bowl and mix together with your hands until you have a smooth dough. If the dough is sticky you can add more flour – it should feel like play dough. Kid’s job: Add the egg, flour, grated cheese, black pepper and nutmeg (and the spinach or herbs if you are making the green version) to the bowl and mix together with your hands until you have a smooth dough. If the dough is sticky you can add more flour – it should feel like play dough. Kid’s job: Divide the dough into four balls. On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces. Kid’s job: Divide the dough into four balls. On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces. Kid’s job: Press each gnocchi with a fork to make a ridged pattern (this helps them cook and also helps sauce stick to them). Repeat with the rest of the dough. Kid’s job: Press each gnocchi with a fork to make a ridged pattern (this helps them cook and also helps sauce stick to them). Repeat with the rest of the dough. Adult’s job: Bring a large pan of water to the boil with a pinch of salt. Place 10 gnocchi at a time carefully into the water and boil for about 30 seconds - the gnocchi will rise to the surface of the water when they are cooked. Adult’s job: Bring a large pan of water to the boil with a pinch of salt. Place 10 gnocchi at a time carefully into the water and boil for about 30 seconds - the gnocchi will rise to the surface of the water when they are cooked. Adult’s job: Remove the gnocchi from the water with a slotted spoon into a warmed bowl and stir in a teaspoonful of the pesto. Add another batch of gnocchi to the pan of water and repeat until all of the gnocchi are cooked. Serve immediately with a green salad. Adult’s job: Remove the gnocchi from the water with a slotted spoon into a warmed bowl and stir in a teaspoonful of the pesto. Add another batch of gnocchi to the pan of water and repeat until all of the gnocchi are cooked. Serve immediately with a green salad. Recipe tips If you want to make it to serve later you need to fry the gnocchi in a little olive oil to reheat and crisp them up before serving-if you boil them again they will be too rubbery! Make cheesy potato skins by snipping the skins into wide strips with kitchen scissors (kids can do this with help). Place the skins on a baking tray and drizzle with olive oil. If you like you can also add grated cheese. Grill the skins for 10 minutes and serve with dips. | {
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"title": "Kids' baked potato gnocchi with pesto recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_potato_gnocchi_10745_16x9.jpg Making your own gnocchi is great fun and a real kids' favourite served with pesto, or simple tomato sauce and some grated cheese. Make sure the sauce is ready before you cook the gnocchi as it needs to be served straight away. 30g/1oz fresh basil½ clove garlic, crushed1 tbsp toasted pine nuts or walnuts (optional)2 tbsp grated parmesan1-2 tbsp extra-virgin olive oilfreshly ground black pepper 30g/1oz fresh basil ½ clove garlic, crushed 1 tbsp toasted pine nuts or walnuts (optional) 2 tbsp grated parmesan 1-2 tbsp extra-virgin olive oil freshly ground black pepper 3-5 large baked potatoes (can be leftovers), halved and potato scooped out (you will need about 400g/14oz cooked potato)1 free-range egg150g/5½oz plain flour (or gluten-free flour mix)2 tbsp finely grated cheese, such as parmesan or cheddarpinch nutmeg (optional) 3-5 large baked potatoes (can be leftovers), halved and potato scooped out (you will need about 400g/14oz cooked potato) 1 free-range egg 150g/5½oz plain flour (or gluten-free flour mix) 2 tbsp finely grated cheese, such as parmesan or cheddar pinch nutmeg (optional) up to 200g/7oz cooked squash or carrots, mashed, can be substituted for some of the potato to make orange gnocchi50g/1¾oz chopped cooked spinach, drained (squeeze as much water out as possible in a sieve) to make green gnocchi1 tbsp chopped fresh herbs such as basil, chives or parsley up to 200g/7oz cooked squash or carrots, mashed, can be substituted for some of the potato to make orange gnocchi 50g/1¾oz chopped cooked spinach, drained (squeeze as much water out as possible in a sieve) to make green gnocchi 1 tbsp chopped fresh herbs such as basil, chives or parsley Method Kids job: For the pesto, wash the basil leaves under the tap and dry them on a tea towel or in a salad spinner. Kid’s job: Add the basil leaves to a food processor with the crushed garlic, toasted pine nuts, grated parmesan and olive oil. Add a twist of black pepper and then blend to a paste. You may need a little more olive oil to make it smooth. (Adults should supervise this.) Spoon into a jar and store in the fridge until needed.Adult’s job: Preheat the oven to 200C/400F/Gas 6. Prick the baking potatoes all over with a fork and place in the oven to bake for 1-1½ hours. (Oven timers are great if you’re at work – put the potatoes in the cold oven in the morning and set it to come on 90 minutes before you get home.) If you are using leftover baked potatoes, they will need to be warmed up again or the gnocchi will taste doughy - put them into a warm oven for 10 minutes or microwave on high for 30 seconds.Kid’s job: If you are using freshly baked potatoes allow them to cool enough to be handled safely and then slice them in half and kids can scoop out the flesh into a large bowl. Add any cooked squash or carrot if you are making the orange option. Kid’s job: Mash the cooked potato with a masher or a large fork, until it is smooth.Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.)Kid’s job: Add the egg, flour, grated cheese, black pepper and nutmeg (and the spinach or herbs if you are making the green version) to the bowl and mix together with your hands until you have a smooth dough. If the dough is sticky you can add more flour – it should feel like play dough.Kid’s job: Divide the dough into four balls. On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces.Kid’s job: Press each gnocchi with a fork to make a ridged pattern (this helps them cook and also helps sauce stick to them). Repeat with the rest of the dough.Adult’s job: Bring a large pan of water to the boil with a pinch of salt. Place 10 gnocchi at a time carefully into the water and boil for about 30 seconds - the gnocchi will rise to the surface of the water when they are cooked. Adult’s job: Remove the gnocchi from the water with a slotted spoon into a warmed bowl and stir in a teaspoonful of the pesto. Add another batch of gnocchi to the pan of water and repeat until all of the gnocchi are cooked. Serve immediately with a green salad. Kids job: For the pesto, wash the basil leaves under the tap and dry them on a tea towel or in a salad spinner. Kids job: For the pesto, wash the basil leaves under the tap and dry them on a tea towel or in a salad spinner. Kid’s job: Add the basil leaves to a food processor with the crushed garlic, toasted pine nuts, grated parmesan and olive oil. Add a twist of black pepper and then blend to a paste. You may need a little more olive oil to make it smooth. (Adults should supervise this.) Spoon into a jar and store in the fridge until needed. Kid’s job: Add the basil leaves to a food processor with the crushed garlic, toasted pine nuts, grated parmesan and olive oil. Add a twist of black pepper and then blend to a paste. You may need a little more olive oil to make it smooth. (Adults should supervise this.) Spoon into a jar and store in the fridge until needed. Adult’s job: Preheat the oven to 200C/400F/Gas 6. Prick the baking potatoes all over with a fork and place in the oven to bake for 1-1½ hours. (Oven timers are great if you’re at work – put the potatoes in the cold oven in the morning and set it to come on 90 minutes before you get home.) If you are using leftover baked potatoes, they will need to be warmed up again or the gnocchi will taste doughy - put them into a warm oven for 10 minutes or microwave on high for 30 seconds. Adult’s job: Preheat the oven to 200C/400F/Gas 6. Prick the baking potatoes all over with a fork and place in the oven to bake for 1-1½ hours. (Oven timers are great if you’re at work – put the potatoes in the cold oven in the morning and set it to come on 90 minutes before you get home.) If you are using leftover baked potatoes, they will need to be warmed up again or the gnocchi will taste doughy - put them into a warm oven for 10 minutes or microwave on high for 30 seconds. Kid’s job: If you are using freshly baked potatoes allow them to cool enough to be handled safely and then slice them in half and kids can scoop out the flesh into a large bowl. Add any cooked squash or carrot if you are making the orange option. Kid’s job: If you are using freshly baked potatoes allow them to cool enough to be handled safely and then slice them in half and kids can scoop out the flesh into a large bowl. Add any cooked squash or carrot if you are making the orange option. Kid’s job: Mash the cooked potato with a masher or a large fork, until it is smooth. Kid’s job: Mash the cooked potato with a masher or a large fork, until it is smooth. Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.) Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.) Kid’s job: Add the egg, flour, grated cheese, black pepper and nutmeg (and the spinach or herbs if you are making the green version) to the bowl and mix together with your hands until you have a smooth dough. If the dough is sticky you can add more flour – it should feel like play dough. Kid’s job: Add the egg, flour, grated cheese, black pepper and nutmeg (and the spinach or herbs if you are making the green version) to the bowl and mix together with your hands until you have a smooth dough. If the dough is sticky you can add more flour – it should feel like play dough. Kid’s job: Divide the dough into four balls. On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces. Kid’s job: Divide the dough into four balls. On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces. Kid’s job: Press each gnocchi with a fork to make a ridged pattern (this helps them cook and also helps sauce stick to them). Repeat with the rest of the dough. Kid’s job: Press each gnocchi with a fork to make a ridged pattern (this helps them cook and also helps sauce stick to them). Repeat with the rest of the dough. Adult’s job: Bring a large pan of water to the boil with a pinch of salt. Place 10 gnocchi at a time carefully into the water and boil for about 30 seconds - the gnocchi will rise to the surface of the water when they are cooked. Adult’s job: Bring a large pan of water to the boil with a pinch of salt. Place 10 gnocchi at a time carefully into the water and boil for about 30 seconds - the gnocchi will rise to the surface of the water when they are cooked. Adult’s job: Remove the gnocchi from the water with a slotted spoon into a warmed bowl and stir in a teaspoonful of the pesto. Add another batch of gnocchi to the pan of water and repeat until all of the gnocchi are cooked. Serve immediately with a green salad. Adult’s job: Remove the gnocchi from the water with a slotted spoon into a warmed bowl and stir in a teaspoonful of the pesto. Add another batch of gnocchi to the pan of water and repeat until all of the gnocchi are cooked. Serve immediately with a green salad. Recipe tips If you want to make it to serve later you need to fry the gnocchi in a little olive oil to reheat and crisp them up before serving-if you boil them again they will be too rubbery! Make cheesy potato skins by snipping the skins into wide strips with kitchen scissors (kids can do this with help). Place the skins on a baking tray and drizzle with olive oil. If you like you can also add grated cheese. Grill the skins for 10 minutes and serve with dips."
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} | 842e2e73f5d98523d0f33b9ea49532cc9fc0b1c251cb38b3b62bafb9951cb2b4 | Aloo baingun (veggie potato and aubergine curry) recipe
An average of 5.0 out of 5 stars from 3 ratings A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. This can be a vegan curry if you replace the butter with oil. 175g/6oz basmati rice2 tbsp sunflower oil1 onion, thinly sliced1 tsp cumin seeds½ cinnamon stick2 cloves2 cardamom pods 175g/6oz basmati rice 2 tbsp sunflower oil 1 onion, thinly sliced 1 tsp cumin seeds ½ cinnamon stick 2 cloves 2 cardamom pods 2 tbsp sunflower oil20g/¾oz butter1½ onions, diced3cm/1¼in fresh root ginger, peeled and grated1½ tsp turmeric1½ tsp cumin seeds 1 tsp black mustard seeds1 tsp chopped fresh green chilli (adjust to taste)1 large potato chopped into 1cm/½in cubes6–8 baby aubergines (or two medium aubergines), chopped into 2cm/¾in cubes25g/1oz fresh fenugreek leaves (methi), chopped (or 3 tbsp dried methi)1 tsp garam masalasmall bunch fresh coriander, finely choppedsalt 2 tbsp sunflower oil 20g/¾oz butter 1½ onions, diced 3cm/1¼in fresh root ginger, peeled and grated 1½ tsp turmeric 1½ tsp cumin seeds 1 tsp black mustard seeds 1 tsp chopped fresh green chilli (adjust to taste) 1 large potato chopped into 1cm/½in cubes 6–8 baby aubergines (or two medium aubergines), chopped into 2cm/¾in cubes 25g/1oz fresh fenugreek leaves (methi), chopped (or 3 tbsp dried methi) 1 tsp garam masala small bunch fresh coriander, finely chopped salt Method To make the rice, wash it in a bowl of cold water, drain and repeat until the water runs clear, then leave in water to soak for 15–20 minutes. Meanwhile, to make the aloo baingan, heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5–6 minutes, or until al dente. Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10–15 minutes, or until the vegetables are soft and cooked through.To make the rice, heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside. Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently, covered, for 10–12 minutes, or until the water has absorbed and the rice is tender. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. To make the rice, wash it in a bowl of cold water, drain and repeat until the water runs clear, then leave in water to soak for 15–20 minutes. To make the rice, wash it in a bowl of cold water, drain and repeat until the water runs clear, then leave in water to soak for 15–20 minutes. Meanwhile, to make the aloo baingan, heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5–6 minutes, or until al dente. Meanwhile, to make the aloo baingan, heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5–6 minutes, or until al dente. Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10–15 minutes, or until the vegetables are soft and cooked through. Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10–15 minutes, or until the vegetables are soft and cooked through. To make the rice, heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside. To make the rice, heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside. Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently, covered, for 10–12 minutes, or until the water has absorbed and the rice is tender. Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently, covered, for 10–12 minutes, or until the water has absorbed and the rice is tender. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. | {
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"title": "Aloo baingun (veggie potato and aubergine curry) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. This can be a vegan curry if you replace the butter with oil. 175g/6oz basmati rice2 tbsp sunflower oil1 onion, thinly sliced1 tsp cumin seeds½ cinnamon stick2 cloves2 cardamom pods 175g/6oz basmati rice 2 tbsp sunflower oil 1 onion, thinly sliced 1 tsp cumin seeds ½ cinnamon stick 2 cloves 2 cardamom pods 2 tbsp sunflower oil20g/¾oz butter1½ onions, diced3cm/1¼in fresh root ginger, peeled and grated1½ tsp turmeric1½ tsp cumin seeds 1 tsp black mustard seeds1 tsp chopped fresh green chilli (adjust to taste)1 large potato chopped into 1cm/½in cubes6–8 baby aubergines (or two medium aubergines), chopped into 2cm/¾in cubes25g/1oz fresh fenugreek leaves (methi), chopped (or 3 tbsp dried methi)1 tsp garam masalasmall bunch fresh coriander, finely choppedsalt 2 tbsp sunflower oil 20g/¾oz butter 1½ onions, diced 3cm/1¼in fresh root ginger, peeled and grated 1½ tsp turmeric 1½ tsp cumin seeds 1 tsp black mustard seeds 1 tsp chopped fresh green chilli (adjust to taste) 1 large potato chopped into 1cm/½in cubes 6–8 baby aubergines (or two medium aubergines), chopped into 2cm/¾in cubes 25g/1oz fresh fenugreek leaves (methi), chopped (or 3 tbsp dried methi) 1 tsp garam masala small bunch fresh coriander, finely chopped salt Method To make the rice, wash it in a bowl of cold water, drain and repeat until the water runs clear, then leave in water to soak for 15–20 minutes. Meanwhile, to make the aloo baingan, heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5–6 minutes, or until al dente. Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10–15 minutes, or until the vegetables are soft and cooked through.To make the rice, heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside. Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently, covered, for 10–12 minutes, or until the water has absorbed and the rice is tender. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. To make the rice, wash it in a bowl of cold water, drain and repeat until the water runs clear, then leave in water to soak for 15–20 minutes. To make the rice, wash it in a bowl of cold water, drain and repeat until the water runs clear, then leave in water to soak for 15–20 minutes. Meanwhile, to make the aloo baingan, heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5–6 minutes, or until al dente. Meanwhile, to make the aloo baingan, heat the oil and butter in a large lidded saucepan over a medium heat. Add the onion and cook for 5 minutes. Add the ginger, turmeric, cumin, mustard seeds, chilli and 1 teaspoon of salt. Fry everything together for a few minutes and stir in the potato. Add a splash of water and cook for 5–6 minutes, or until al dente. Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10–15 minutes, or until the vegetables are soft and cooked through. Add the aubergines to the pan with the methi and another good splash of water. Cover with a lid and leave to steam for 10–15 minutes, or until the vegetables are soft and cooked through. To make the rice, heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside. To make the rice, heat the oil in a large lidded saucepan over a medium heat, add the onion and cook for 5 minutes, or until starting to soften. Stir in all the spices and cook for another minute. Remove some of the onion mixture and set aside. Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently, covered, for 10–12 minutes, or until the water has absorbed and the rice is tender. Drain the rice from its soaking liquid and add it to the pan with the spices. Pour over approximately 235ml/8¼fl oz water and simmer very gently, covered, for 10–12 minutes, or until the water has absorbed and the rice is tender. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander."
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} | d3e706f8ff335703efc32835fc485c61f754f4da95885218ee4174871fe89cc3 | Anardana chana (pomegranate and chickpea curry) recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anardana_channa_chickpea_14037_16x9.jpg This simple vegan chickpea curry makes an inexpensive main meal served with rice or bread, or could be part of a thali. 200g/7oz dried chickpeas, soaked in water overnight100g/3½oz chana dal, soaked in water overnight2 tbsp sunflower oil2 onions, roughly chopped3cm/1¼in fresh root ginger, finely grated1½ tsp cumin seeds1 cinnamon stick2 black cardamoms, lightly crushed2–3 cloves1 small green chilli, finely chopped1 tsp salt1½ tbsp anardana powder (crushed pomegranate), or 1 tbsp pomegranate molasses1 tsp garam masala 50g/1¾oz pomegranate seeds, to garnishhandful coriander, finely chopped, to garnish 200g/7oz dried chickpeas, soaked in water overnight 100g/3½oz chana dal, soaked in water overnight 2 tbsp sunflower oil 2 onions, roughly chopped 3cm/1¼in fresh root ginger, finely grated 1½ tsp cumin seeds 1 cinnamon stick 2 black cardamoms, lightly crushed 2–3 cloves 1 small green chilli, finely chopped 1 tsp salt 1½ tbsp anardana powder (crushed pomegranate), or 1 tbsp pomegranate molasses 1 tsp garam masala 50g/1¾oz pomegranate seeds, to garnish handful coriander, finely chopped, to garnish Method Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain and set aside.Meanwhile, heat the oil in a heavy bottomed saucepan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender. Add a little more water if needed. Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning.To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds. Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain and set aside. Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain and set aside. Meanwhile, heat the oil in a heavy bottomed saucepan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt. Meanwhile, heat the oil in a heavy bottomed saucepan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender. Add a little more water if needed. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender. Add a little more water if needed. Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning. Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning. To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds. To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds. | {
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"title": "Anardana chana (pomegranate and chickpea curry) recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anardana_channa_chickpea_14037_16x9.jpg This simple vegan chickpea curry makes an inexpensive main meal served with rice or bread, or could be part of a thali. 200g/7oz dried chickpeas, soaked in water overnight100g/3½oz chana dal, soaked in water overnight2 tbsp sunflower oil2 onions, roughly chopped3cm/1¼in fresh root ginger, finely grated1½ tsp cumin seeds1 cinnamon stick2 black cardamoms, lightly crushed2–3 cloves1 small green chilli, finely chopped1 tsp salt1½ tbsp anardana powder (crushed pomegranate), or 1 tbsp pomegranate molasses1 tsp garam masala 50g/1¾oz pomegranate seeds, to garnishhandful coriander, finely chopped, to garnish 200g/7oz dried chickpeas, soaked in water overnight 100g/3½oz chana dal, soaked in water overnight 2 tbsp sunflower oil 2 onions, roughly chopped 3cm/1¼in fresh root ginger, finely grated 1½ tsp cumin seeds 1 cinnamon stick 2 black cardamoms, lightly crushed 2–3 cloves 1 small green chilli, finely chopped 1 tsp salt 1½ tbsp anardana powder (crushed pomegranate), or 1 tbsp pomegranate molasses 1 tsp garam masala 50g/1¾oz pomegranate seeds, to garnish handful coriander, finely chopped, to garnish Method Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain and set aside.Meanwhile, heat the oil in a heavy bottomed saucepan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender. Add a little more water if needed. Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning.To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds. Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain and set aside. Drain the chickpeas and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until tender. Drain and set aside. Meanwhile, heat the oil in a heavy bottomed saucepan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt. Meanwhile, heat the oil in a heavy bottomed saucepan over a medium heat. When hot, add the onions and cook for a few minutes until starting to soften. Add the ginger, spices, chilli and salt. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender. Add a little more water if needed. Drain the chana dal and add to the pan with 400ml/14fl oz water. Bring to the boil, then simmer for 35–40 minutes, or until the dal is tender. Add a little more water if needed. Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning. Stir in the anardana, garam masala and chickpeas, heat through and adjust the seasoning. To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds. To serve, pick out the whole spices if you wish and garnish with the coriander and pomegranate seeds."
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} | cd6717f7e2da3323dfd8d92c31bf4e341f4d880b7044ee7e59614e9fd3d62628 | Tarka dal with chapatis recipe
An average of 4.6 out of 5 stars from 5 ratings A delicious spiced lentil dish that costs pennies to make. 175g/6oz mung dal, washed175g/6oz red lentils (masoor dal)2 tsp chopped green bird’s-eye chillies (or to taste)1 tsp ground turmeric2 tsp salt (or to taste)2 tbsp sunflower oil30g/1oz butter2½ tsp cumin seeds5 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, finely grated 1 onion, finely chopped 2 tomatoes, chopped 2 tsp garam masala handful fresh coriander, roughly chopped, to garnish 175g/6oz mung dal, washed 175g/6oz red lentils (masoor dal) 2 tsp chopped green bird’s-eye chillies (or to taste) 1 tsp ground turmeric 2 tsp salt (or to taste) 2 tbsp sunflower oil 30g/1oz butter 2½ tsp cumin seeds 5 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, finely grated 1 onion, finely chopped 2 tomatoes, chopped 2 tsp garam masala handful fresh coriander, roughly chopped, to garnish 275g/9¾oz medium chapati flour, plus extra for dusting1 tsp salt 25g/1oz butter, to serve 275g/9¾oz medium chapati flour, plus extra for dusting 1 tsp salt 25g/1oz butter, to serve Method To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through.Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface.Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve.When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis. To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through. To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through. Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface. Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve. Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve. When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis. When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis. | {
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"title": "Tarka dal with chapatis recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings A delicious spiced lentil dish that costs pennies to make. 175g/6oz mung dal, washed175g/6oz red lentils (masoor dal)2 tsp chopped green bird’s-eye chillies (or to taste)1 tsp ground turmeric2 tsp salt (or to taste)2 tbsp sunflower oil30g/1oz butter2½ tsp cumin seeds5 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, finely grated 1 onion, finely chopped 2 tomatoes, chopped 2 tsp garam masala handful fresh coriander, roughly chopped, to garnish 175g/6oz mung dal, washed 175g/6oz red lentils (masoor dal) 2 tsp chopped green bird’s-eye chillies (or to taste) 1 tsp ground turmeric 2 tsp salt (or to taste) 2 tbsp sunflower oil 30g/1oz butter 2½ tsp cumin seeds 5 garlic cloves, finely chopped 3cm/1¼in fresh root ginger, finely grated 1 onion, finely chopped 2 tomatoes, chopped 2 tsp garam masala handful fresh coriander, roughly chopped, to garnish 275g/9¾oz medium chapati flour, plus extra for dusting1 tsp salt 25g/1oz butter, to serve 275g/9¾oz medium chapati flour, plus extra for dusting 1 tsp salt 25g/1oz butter, to serve Method To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through.Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface.Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve.When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis. To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through. To make the dal, place both dal in a large saucepan and pour over 1.7 litres/3 pints water. Add the chillies, turmeric and salt and bring to the boil. Reduce the heat and simmer for 10–15 minutes, or until cooked through. Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. Meanwhile, heat the oil and butter in a small saucepan over a medium heat. Add the cumin, garlic, ginger, onion and tomatoes and cook for 12–15 minutes. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface. To make the chapatis, combine the flour with the salt and 100–150ml/3½–5fl oz water to form a dough. Knead well, shape into golf ball-sized balls, and set aside on a lightly floured surface. Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve. Heat a tava or griddle pan over a medium heat. Roll out each ball of dough and griddle each chapati for a few minutes on both sides. Spread with a little butter and keep warm until ready to serve. When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis. When the dal is cooked, stir in the onion and tomato mixture and the garam masala, bring back to the boil, then remove from the heat. Garnish with coriander before serving with the chapatis."
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} | cf66eba50a04b1b3ab3879ca3c9c63416adbf14385f286f355d74796cc19851e | Ham and asparagus pasta nests recipe
An average of 4.7 out of 5 stars from 3 ratings An impressive pasta bake that will knock friends' and family's socks off. 200g/7oz Italian ‘00’ flour2 free-range eggs 200g/7oz Italian ‘00’ flour 2 free-range eggs 500ml/18fl oz whole milk40g/1½oz butter40g/1½oz plain flour1 tsp freshly ground nutmegsalt and freshly ground white pepper 500ml/18fl oz whole milk 40g/1½oz butter 40g/1½oz plain flour 1 tsp freshly ground nutmeg salt and freshly ground white pepper 2 tbsp olive oil250g/9oz asparagus, finely sliced1–2 garlic cloves, crushed400ml/14fl oz chicken or vegetable stock40g/1½oz butter20g/¾oz plain flour 2 tbsp olive oil 250g/9oz asparagus, finely sliced 1–2 garlic cloves, crushed 400ml/14fl oz chicken or vegetable stock 40g/1½oz butter 20g/¾oz plain flour 250g/9oz mozzarella balls, torn 250g/9oz cooked ham, torn 6 tbsp freshly grated Parmesan, plus extra to serveblack pepper 250g/9oz mozzarella balls, torn 250g/9oz cooked ham, torn 6 tbsp freshly grated Parmesan, plus extra to serve black pepper Method To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes.Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve.To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes.Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool.Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel.To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve. To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes. To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes. Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve. Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve. To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes. To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes. Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool. Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool. Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel. Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel. To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes. To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve. Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve. | {
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"title": "Ham and asparagus pasta nests recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings An impressive pasta bake that will knock friends' and family's socks off. 200g/7oz Italian ‘00’ flour2 free-range eggs 200g/7oz Italian ‘00’ flour 2 free-range eggs 500ml/18fl oz whole milk40g/1½oz butter40g/1½oz plain flour1 tsp freshly ground nutmegsalt and freshly ground white pepper 500ml/18fl oz whole milk 40g/1½oz butter 40g/1½oz plain flour 1 tsp freshly ground nutmeg salt and freshly ground white pepper 2 tbsp olive oil250g/9oz asparagus, finely sliced1–2 garlic cloves, crushed400ml/14fl oz chicken or vegetable stock40g/1½oz butter20g/¾oz plain flour 2 tbsp olive oil 250g/9oz asparagus, finely sliced 1–2 garlic cloves, crushed 400ml/14fl oz chicken or vegetable stock 40g/1½oz butter 20g/¾oz plain flour 250g/9oz mozzarella balls, torn 250g/9oz cooked ham, torn 6 tbsp freshly grated Parmesan, plus extra to serveblack pepper 250g/9oz mozzarella balls, torn 250g/9oz cooked ham, torn 6 tbsp freshly grated Parmesan, plus extra to serve black pepper Method To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes.Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve.To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes.Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool.Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel.To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve. To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes. To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes. Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve. Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve. To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes. To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes. Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool. Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool. Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel. Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel. To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes. To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve. Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve."
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} | a1ed3513f6b1ec46addb04cd8d5ba0541c2fbd8389f9ea03b8519e27003ccdd3 | La gran lasagna recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lagranlasagna_87680_16x9.jpg Homemade meatballs in a rich, creamy sauce make this lasagne recipe comfort-food heaven. 125ml/4½fl oz olive oil2 medium onions, finely chopped4 x 400g/14oz cans whole plum tomatoessalt and freshly ground black pepper large handful fresh basil leaves, roughly torn 125ml/4½fl oz olive oil 2 medium onions, finely chopped 4 x 400g/14oz cans whole plum tomatoes salt and freshly ground black pepper large handful fresh basil leaves, roughly torn 250g/9oz minced beef250g/9oz minced pork4 garlic cloves, finely chopped3 tbsp roughly chopped fresh parsley1 free-range egg, beatenolive oil, for fryingflour, for dusting 250g/9oz minced beef 250g/9oz minced pork 4 garlic cloves, finely chopped 3 tbsp roughly chopped fresh parsley 1 free-range egg, beaten olive oil, for frying flour, for dusting 500g/1lb 2oz fresh lasagne sheets200g/7oz parmesan, grated4 hard-boiled free-range eggs, sliced200g/7oz ricotta cheese4 mozzarella balls, roughly chopped 500g/1lb 2oz fresh lasagne sheets 200g/7oz parmesan, grated 4 hard-boiled free-range eggs, sliced 200g/7oz ricotta cheese 4 mozzarella balls, roughly chopped Method For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened.Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside.For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls.Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside.Preheat the oven to 200C/400F/Gas 6.For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish.Cover with a layer of lasagne sheets, then spoon over some more tomato sauce.Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella.Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses.Cover the dish with foil and bake in the oven for about 30 minutes.Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately. For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened. For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened. Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside. Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside. For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls. For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls. Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside. Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish. For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish. Cover with a layer of lasagne sheets, then spoon over some more tomato sauce. Cover with a layer of lasagne sheets, then spoon over some more tomato sauce. Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella. Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella. Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses. Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses. Cover the dish with foil and bake in the oven for about 30 minutes. Cover the dish with foil and bake in the oven for about 30 minutes. Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately. Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately. | {
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"title": "La gran lasagna recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lagranlasagna_87680_16x9.jpg Homemade meatballs in a rich, creamy sauce make this lasagne recipe comfort-food heaven. 125ml/4½fl oz olive oil2 medium onions, finely chopped4 x 400g/14oz cans whole plum tomatoessalt and freshly ground black pepper large handful fresh basil leaves, roughly torn 125ml/4½fl oz olive oil 2 medium onions, finely chopped 4 x 400g/14oz cans whole plum tomatoes salt and freshly ground black pepper large handful fresh basil leaves, roughly torn 250g/9oz minced beef250g/9oz minced pork4 garlic cloves, finely chopped3 tbsp roughly chopped fresh parsley1 free-range egg, beatenolive oil, for fryingflour, for dusting 250g/9oz minced beef 250g/9oz minced pork 4 garlic cloves, finely chopped 3 tbsp roughly chopped fresh parsley 1 free-range egg, beaten olive oil, for frying flour, for dusting 500g/1lb 2oz fresh lasagne sheets200g/7oz parmesan, grated4 hard-boiled free-range eggs, sliced200g/7oz ricotta cheese4 mozzarella balls, roughly chopped 500g/1lb 2oz fresh lasagne sheets 200g/7oz parmesan, grated 4 hard-boiled free-range eggs, sliced 200g/7oz ricotta cheese 4 mozzarella balls, roughly chopped Method For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened.Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside.For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls.Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside.Preheat the oven to 200C/400F/Gas 6.For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish.Cover with a layer of lasagne sheets, then spoon over some more tomato sauce.Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella.Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses.Cover the dish with foil and bake in the oven for about 30 minutes.Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately. For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened. For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened. Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside. Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside. For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls. For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls. Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside. Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish. For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish. Cover with a layer of lasagne sheets, then spoon over some more tomato sauce. Cover with a layer of lasagne sheets, then spoon over some more tomato sauce. Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella. Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella. Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses. Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses. Cover the dish with foil and bake in the oven for about 30 minutes. Cover the dish with foil and bake in the oven for about 30 minutes. Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately. Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately."
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} | 6f875bc703779e6eaec30ddc8e4af1395c27757f9af23401119c74c12bf690a2 | Oven-baked risotto carbonara recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ovenbakedrisottocarb_68036_16x9.jpg Forget standing over the stove stirring for twenty minutes. This risotto cooks happily in the oven, leaving you free for other things. 225ml/8fl oz carnaroli rice (or other risotto rice)125g/4½oz cubetti pancetta or chopped bacon 25g/1oz butter 1 medium onion, peeled and finely chopped 725ml/1¼ pints chicken or vegetable stock 75g/3oz finely grated pecorino, plus some extra for sprinkling 1 large egg 2 large egg yolks 1 heaped tbsp crème fraîche salt and freshly milled black pepper 225ml/8fl oz carnaroli rice (or other risotto rice) 125g/4½oz cubetti pancetta or chopped bacon 25g/1oz butter 1 medium onion, peeled and finely chopped 725ml/1¼ pints chicken or vegetable stock 75g/3oz finely grated pecorino, plus some extra for sprinkling 1 large egg 2 large egg yolks 1 heaped tbsp crème fraîche salt and freshly milled black pepper Method Pre-heat the oven to 150C/300F/Gas 2.First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crème fraîche will have thickened - but no longer, as it will get too thick. Serve on warm plates with some more Pecorino Romano sprinkled over. Pre-heat the oven to 150C/300F/Gas 2. Pre-heat the oven to 150C/300F/Gas 2. First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes. First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes. When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crème fraîche will have thickened - but no longer, as it will get too thick. Serve on warm plates with some more Pecorino Romano sprinkled over. When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crème fraîche will have thickened - but no longer, as it will get too thick. Serve on warm plates with some more Pecorino Romano sprinkled over. | {
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"title": "Oven-baked risotto carbonara recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ovenbakedrisottocarb_68036_16x9.jpg Forget standing over the stove stirring for twenty minutes. This risotto cooks happily in the oven, leaving you free for other things. 225ml/8fl oz carnaroli rice (or other risotto rice)125g/4½oz cubetti pancetta or chopped bacon 25g/1oz butter 1 medium onion, peeled and finely chopped 725ml/1¼ pints chicken or vegetable stock 75g/3oz finely grated pecorino, plus some extra for sprinkling 1 large egg 2 large egg yolks 1 heaped tbsp crème fraîche salt and freshly milled black pepper 225ml/8fl oz carnaroli rice (or other risotto rice) 125g/4½oz cubetti pancetta or chopped bacon 25g/1oz butter 1 medium onion, peeled and finely chopped 725ml/1¼ pints chicken or vegetable stock 75g/3oz finely grated pecorino, plus some extra for sprinkling 1 large egg 2 large egg yolks 1 heaped tbsp crème fraîche salt and freshly milled black pepper Method Pre-heat the oven to 150C/300F/Gas 2.First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crème fraîche will have thickened - but no longer, as it will get too thick. Serve on warm plates with some more Pecorino Romano sprinkled over. Pre-heat the oven to 150C/300F/Gas 2. Pre-heat the oven to 150C/300F/Gas 2. First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes. First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes. When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crème fraîche will have thickened - but no longer, as it will get too thick. Serve on warm plates with some more Pecorino Romano sprinkled over. When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crème fraîche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crème fraîche will have thickened - but no longer, as it will get too thick. Serve on warm plates with some more Pecorino Romano sprinkled over."
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} | 999cb7c577f9046562c8c26aaaa114b3cbcf798b26af09d8d1d0df4fb7496d68 | Lamb madras with bombay potatoes recipe
For the roast shoulder of lamb, preheat the oven to 170C/Fan 150C/Gas 3. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside.Meanwhile, to make the curry powder, put the coriander, fenugreek, mustard, cumin, fennel seeds, black peppercorns, cinnamon and cloves in a spice grinder and grind to a powder. Stir in the turmeric. Put the chilli, garlic and ginger in a small food processor and blend until a paste if formed. If it does not come together add a small amount of water. Heat the vegetable oil in a casserole pot with a lid. Add the lamb and fry on all sides, until browned. Remove the lamb from the casserole and set aside. Add the onion to the hot casserole and fry until soft and starting to colour. Add 2½ tbsp of the curry powder, then the garlic, chilli and ginger paste and the curry leaves, cardamom and bay leaves and stir.Add the lamb back into the pot, cover with the tomatoes, stock and tamarind and season with salt and pepper. Place a lid on and bake the lamb for 3-4 hours, basting every hour or so with the juices in the roasting tray, until the meat is very tender and falling off the bone.Remove the lamb and simmer the liquid until it reduces to make a thick sauce. Using a fork, shred the lamb and add it back to the sauce.For the Bombay potatoes, place the potatoes in cold water and bring to the boil. Cook for 5-8 minutes and drain.Heat a large pan and add the oil. Once hot, add the mustard seeds. When they start popping, add the chilli powder and turmeric, then the potatoes. Take care of your eyes and face while the mustard seeds are popping. Cook for 5-8 minutes, or until the potatoes absorb the spices.To serve, place the lamb Madras on a serving plate with the potatoes . Garnish with chopped coriander. For the roast shoulder of lamb, preheat the oven to 170C/Fan 150C/Gas 3. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside. For the roast shoulder of lamb, preheat the oven to 170C/Fan 150C/Gas 3. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside. Meanwhile, to make the curry powder, put the coriander, fenugreek, mustard, cumin, fennel seeds, black peppercorns, cinnamon and cloves in a spice grinder and grind to a powder. Stir in the turmeric. Meanwhile, to make the curry powder, put the coriander, fenugreek, mustard, cumin, fennel seeds, black peppercorns, cinnamon and cloves in a spice grinder and grind to a powder. Stir in the turmeric. Put the chilli, garlic and ginger in a small food processor and blend until a paste if formed. If it does not come together add a small amount of water. Put the chilli, garlic and ginger in a small food processor and blend until a paste if formed. If it does not come together add a small amount of water. Heat the vegetable oil in a casserole pot with a lid. Add the lamb and fry on all sides, until browned. Remove the lamb from the casserole and set aside. Add the onion to the hot casserole and fry until soft and starting to colour. Add 2½ tbsp of the curry powder, then the garlic, chilli and ginger paste and the curry leaves, cardamom and bay leaves and stir. Heat the vegetable oil in a casserole pot with a lid. Add the lamb and fry on all sides, until browned. Remove the lamb from the casserole and set aside. Add the onion to the hot casserole and fry until soft and starting to colour. Add 2½ tbsp of the curry powder, then the garlic, chilli and ginger paste and the curry leaves, cardamom and bay leaves and stir. Add the lamb back into the pot, cover with the tomatoes, stock and tamarind and season with salt and pepper. Place a lid on and bake the lamb for 3-4 hours, basting every hour or so with the juices in the roasting tray, until the meat is very tender and falling off the bone. Add the lamb back into the pot, cover with the tomatoes, stock and tamarind and season with salt and pepper. Place a lid on and bake the lamb for 3-4 hours, basting every hour or so with the juices in the roasting tray, until the meat is very tender and falling off the bone. Remove the lamb and simmer the liquid until it reduces to make a thick sauce. Using a fork, shred the lamb and add it back to the sauce. Remove the lamb and simmer the liquid until it reduces to make a thick sauce. Using a fork, shred the lamb and add it back to the sauce. For the Bombay potatoes, place the potatoes in cold water and bring to the boil. Cook for 5-8 minutes and drain. For the Bombay potatoes, place the potatoes in cold water and bring to the boil. Cook for 5-8 minutes and drain. Heat a large pan and add the oil. Once hot, add the mustard seeds. When they start popping, add the chilli powder and turmeric, then the potatoes. Take care of your eyes and face while the mustard seeds are popping. Cook for 5-8 minutes, or until the potatoes absorb the spices. Heat a large pan and add the oil. Once hot, add the mustard seeds. When they start popping, add the chilli powder and turmeric, then the potatoes. Take care of your eyes and face while the mustard seeds are popping. Cook for 5-8 minutes, or until the potatoes absorb the spices. To serve, place the lamb Madras on a serving plate with the potatoes . Garnish with chopped coriander. To serve, place the lamb Madras on a serving plate with the potatoes . Garnish with chopped coriander. | {
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"content": "For the roast shoulder of lamb, preheat the oven to 170C/Fan 150C/Gas 3. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside.Meanwhile, to make the curry powder, put the coriander, fenugreek, mustard, cumin, fennel seeds, black peppercorns, cinnamon and cloves in a spice grinder and grind to a powder. Stir in the turmeric. Put the chilli, garlic and ginger in a small food processor and blend until a paste if formed. If it does not come together add a small amount of water. Heat the vegetable oil in a casserole pot with a lid. Add the lamb and fry on all sides, until browned. Remove the lamb from the casserole and set aside. Add the onion to the hot casserole and fry until soft and starting to colour. Add 2½ tbsp of the curry powder, then the garlic, chilli and ginger paste and the curry leaves, cardamom and bay leaves and stir.Add the lamb back into the pot, cover with the tomatoes, stock and tamarind and season with salt and pepper. Place a lid on and bake the lamb for 3-4 hours, basting every hour or so with the juices in the roasting tray, until the meat is very tender and falling off the bone.Remove the lamb and simmer the liquid until it reduces to make a thick sauce. Using a fork, shred the lamb and add it back to the sauce.For the Bombay potatoes, place the potatoes in cold water and bring to the boil. Cook for 5-8 minutes and drain.Heat a large pan and add the oil. Once hot, add the mustard seeds. When they start popping, add the chilli powder and turmeric, then the potatoes. Take care of your eyes and face while the mustard seeds are popping. Cook for 5-8 minutes, or until the potatoes absorb the spices.To serve, place the lamb Madras on a serving plate with the potatoes . Garnish with chopped coriander. For the roast shoulder of lamb, preheat the oven to 170C/Fan 150C/Gas 3. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside. For the roast shoulder of lamb, preheat the oven to 170C/Fan 150C/Gas 3. Rub the lamb all over with the olive oil, then season with salt and freshly ground black pepper and set aside. Meanwhile, to make the curry powder, put the coriander, fenugreek, mustard, cumin, fennel seeds, black peppercorns, cinnamon and cloves in a spice grinder and grind to a powder. Stir in the turmeric. Meanwhile, to make the curry powder, put the coriander, fenugreek, mustard, cumin, fennel seeds, black peppercorns, cinnamon and cloves in a spice grinder and grind to a powder. Stir in the turmeric. Put the chilli, garlic and ginger in a small food processor and blend until a paste if formed. If it does not come together add a small amount of water. Put the chilli, garlic and ginger in a small food processor and blend until a paste if formed. If it does not come together add a small amount of water. Heat the vegetable oil in a casserole pot with a lid. Add the lamb and fry on all sides, until browned. Remove the lamb from the casserole and set aside. Add the onion to the hot casserole and fry until soft and starting to colour. Add 2½ tbsp of the curry powder, then the garlic, chilli and ginger paste and the curry leaves, cardamom and bay leaves and stir. Heat the vegetable oil in a casserole pot with a lid. Add the lamb and fry on all sides, until browned. Remove the lamb from the casserole and set aside. Add the onion to the hot casserole and fry until soft and starting to colour. Add 2½ tbsp of the curry powder, then the garlic, chilli and ginger paste and the curry leaves, cardamom and bay leaves and stir. Add the lamb back into the pot, cover with the tomatoes, stock and tamarind and season with salt and pepper. Place a lid on and bake the lamb for 3-4 hours, basting every hour or so with the juices in the roasting tray, until the meat is very tender and falling off the bone. Add the lamb back into the pot, cover with the tomatoes, stock and tamarind and season with salt and pepper. Place a lid on and bake the lamb for 3-4 hours, basting every hour or so with the juices in the roasting tray, until the meat is very tender and falling off the bone. Remove the lamb and simmer the liquid until it reduces to make a thick sauce. Using a fork, shred the lamb and add it back to the sauce. Remove the lamb and simmer the liquid until it reduces to make a thick sauce. Using a fork, shred the lamb and add it back to the sauce. For the Bombay potatoes, place the potatoes in cold water and bring to the boil. Cook for 5-8 minutes and drain. For the Bombay potatoes, place the potatoes in cold water and bring to the boil. Cook for 5-8 minutes and drain. Heat a large pan and add the oil. Once hot, add the mustard seeds. When they start popping, add the chilli powder and turmeric, then the potatoes. Take care of your eyes and face while the mustard seeds are popping. Cook for 5-8 minutes, or until the potatoes absorb the spices. Heat a large pan and add the oil. Once hot, add the mustard seeds. When they start popping, add the chilli powder and turmeric, then the potatoes. Take care of your eyes and face while the mustard seeds are popping. Cook for 5-8 minutes, or until the potatoes absorb the spices. To serve, place the lamb Madras on a serving plate with the potatoes . Garnish with chopped coriander. To serve, place the lamb Madras on a serving plate with the potatoes . Garnish with chopped coriander."
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} | 6f6870c9f8498154025c636540dab50d26b511b5f5a4503f80f4d90678ee18ba | Cranberry and pheasant sausage rolls recipe
An average of 5.0 out of 5 stars from 2 ratings Sausage rolls don’t get more festive than this! This centre-piece sausage roll is perfect for sharing at a Christmas event. Serve with cranberry sauce – what else? 100g/3½oz dried cranberries, soaked in port250g/9oz minced pheasant 250g/9oz minced pork belly or shoulder 1 garlic clove, peeled and crushed½ tsp thyme leaves pinch allspice 1 juniper berry, finely crushed salt and freshly ground black pepperplain flour, for dusting1 x 375g packet ready-rolled puff pastry 1 free-range egg, lightly beaten OR 2 free-range egg yolks, lightly beaten1 tbsp black sesame seeds 1 tbsp white sesame seeds 250g/9oz cranberry sauce, to serve 100g/3½oz dried cranberries, soaked in port 250g/9oz minced pheasant 250g/9oz minced pork belly or shoulder 1 garlic clove, peeled and crushed ½ tsp thyme leaves pinch allspice 1 juniper berry, finely crushed salt and freshly ground black pepper plain flour, for dusting 1 x 375g packet ready-rolled puff pastry 1 free-range egg, lightly beaten OR 2 free-range egg yolks, lightly beaten 1 tbsp black sesame seeds 1 tbsp white sesame seeds 250g/9oz cranberry sauce, to serve Method Drain and chop up the cranberries. Mix them with the minced meats in a large bowl. Add the garlic, thyme, allspice and crushed juniper and season with salt and pepper.Roll the meat into a log shape and wrap in cling film. Allow to rest in the fridge for at least an hour. Sprinkle some flour on the work surface and place the pastry on top. Lay the sausage on the pastry and roll up tightly. Seal the edge with beaten egg. Transfer to the fridge to chill for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Put the sesame seeds in two separate bowls. Brush the sausage roll all over with beaten egg and roll in both bowls of sesame seeds. Bake for 20-25 minutes, or until golden and cooked through.Serve the sausage rolls warm cut into slices with a dollop of cranberry sauce. Drain and chop up the cranberries. Mix them with the minced meats in a large bowl. Add the garlic, thyme, allspice and crushed juniper and season with salt and pepper. Drain and chop up the cranberries. Mix them with the minced meats in a large bowl. Add the garlic, thyme, allspice and crushed juniper and season with salt and pepper. Roll the meat into a log shape and wrap in cling film. Allow to rest in the fridge for at least an hour. Roll the meat into a log shape and wrap in cling film. Allow to rest in the fridge for at least an hour. Sprinkle some flour on the work surface and place the pastry on top. Lay the sausage on the pastry and roll up tightly. Seal the edge with beaten egg. Transfer to the fridge to chill for 10 minutes. Sprinkle some flour on the work surface and place the pastry on top. Lay the sausage on the pastry and roll up tightly. Seal the edge with beaten egg. Transfer to the fridge to chill for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sesame seeds in two separate bowls. Brush the sausage roll all over with beaten egg and roll in both bowls of sesame seeds. Put the sesame seeds in two separate bowls. Brush the sausage roll all over with beaten egg and roll in both bowls of sesame seeds. Bake for 20-25 minutes, or until golden and cooked through. Bake for 20-25 minutes, or until golden and cooked through. Serve the sausage rolls warm cut into slices with a dollop of cranberry sauce. Serve the sausage rolls warm cut into slices with a dollop of cranberry sauce. | {
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"title": "Cranberry and pheasant sausage rolls recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Sausage rolls don’t get more festive than this! This centre-piece sausage roll is perfect for sharing at a Christmas event. Serve with cranberry sauce – what else? 100g/3½oz dried cranberries, soaked in port250g/9oz minced pheasant 250g/9oz minced pork belly or shoulder 1 garlic clove, peeled and crushed½ tsp thyme leaves pinch allspice 1 juniper berry, finely crushed salt and freshly ground black pepperplain flour, for dusting1 x 375g packet ready-rolled puff pastry 1 free-range egg, lightly beaten OR 2 free-range egg yolks, lightly beaten1 tbsp black sesame seeds 1 tbsp white sesame seeds 250g/9oz cranberry sauce, to serve 100g/3½oz dried cranberries, soaked in port 250g/9oz minced pheasant 250g/9oz minced pork belly or shoulder 1 garlic clove, peeled and crushed ½ tsp thyme leaves pinch allspice 1 juniper berry, finely crushed salt and freshly ground black pepper plain flour, for dusting 1 x 375g packet ready-rolled puff pastry 1 free-range egg, lightly beaten OR 2 free-range egg yolks, lightly beaten 1 tbsp black sesame seeds 1 tbsp white sesame seeds 250g/9oz cranberry sauce, to serve Method Drain and chop up the cranberries. Mix them with the minced meats in a large bowl. Add the garlic, thyme, allspice and crushed juniper and season with salt and pepper.Roll the meat into a log shape and wrap in cling film. Allow to rest in the fridge for at least an hour. Sprinkle some flour on the work surface and place the pastry on top. Lay the sausage on the pastry and roll up tightly. Seal the edge with beaten egg. Transfer to the fridge to chill for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Put the sesame seeds in two separate bowls. Brush the sausage roll all over with beaten egg and roll in both bowls of sesame seeds. Bake for 20-25 minutes, or until golden and cooked through.Serve the sausage rolls warm cut into slices with a dollop of cranberry sauce. Drain and chop up the cranberries. Mix them with the minced meats in a large bowl. Add the garlic, thyme, allspice and crushed juniper and season with salt and pepper. Drain and chop up the cranberries. Mix them with the minced meats in a large bowl. Add the garlic, thyme, allspice and crushed juniper and season with salt and pepper. Roll the meat into a log shape and wrap in cling film. Allow to rest in the fridge for at least an hour. Roll the meat into a log shape and wrap in cling film. Allow to rest in the fridge for at least an hour. Sprinkle some flour on the work surface and place the pastry on top. Lay the sausage on the pastry and roll up tightly. Seal the edge with beaten egg. Transfer to the fridge to chill for 10 minutes. Sprinkle some flour on the work surface and place the pastry on top. Lay the sausage on the pastry and roll up tightly. Seal the edge with beaten egg. Transfer to the fridge to chill for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sesame seeds in two separate bowls. Brush the sausage roll all over with beaten egg and roll in both bowls of sesame seeds. Put the sesame seeds in two separate bowls. Brush the sausage roll all over with beaten egg and roll in both bowls of sesame seeds. Bake for 20-25 minutes, or until golden and cooked through. Bake for 20-25 minutes, or until golden and cooked through. Serve the sausage rolls warm cut into slices with a dollop of cranberry sauce. Serve the sausage rolls warm cut into slices with a dollop of cranberry sauce."
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} | 8a5bb4b84e6997f753caaf27c79f711ef707d32f110a1d402c496d336daaf7c0 | Mary Berry's easy biscuits recipe
Mini three-way biscuits An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_three-way_biscuits_95845_16x9.jpg These easy biscuits are the ones Mary Berry makes with her own grandchildren – from just one batch of basic dough you can make easy chocolate chip cookies, lemon or almond biscuits. The dough is freezable or can be made ahead and stored in the fridge for up to 2 days. 175g/6oz butter, softened75g/2½oz caster sugar175g/6oz plain flour, plus extra for dusting75g/2½oz semolina 175g/6oz butter, softened 75g/2½oz caster sugar 175g/6oz plain flour, plus extra for dusting 75g/2½oz semolina 50g/1¾oz milk or plain chocolate chips 50g/1¾oz milk or plain chocolate chips 1 lemon, finely grated zest only 1–2 tbsp demerara sugar 1 lemon, finely grated zest only 1–2 tbsp demerara sugar 1 tsp almond extract 40g/1½oz flaked almonds 1 tsp almond extract 40g/1½oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. To make the biscuit dough, measure the butter, sugar, flour and semolina into the bowl of an electric food mixer and mix until a soft dough is formed, taking care not to over-beat. Alternatively, add the butter and sugar to a mixing bowl and beat with a wooden spoon until soft and creamy, then stir in the flour and semolina. Divide the dough evenly into three and dust your work surface with flour before kneading each batch.For the chocolate chip biscuits, knead the chocolate chips into one portion of dough, shape into 20 balls and arrange, spaced well apart, on one of the baking trays. Press down with the back of a fork into discs about 5cm/2in in diameter and bake in the oven for 10 minutes, or until golden-brown.For the lemon biscuits, knead the lemon zest into the second portion of dough. Roll into a long sausage shape (about 20cm/8in long) and roll in the demerara sugar. Wrap in cling film and leave in the freezer for about 30 minutes, or until firm and nearly frozen. Slice into 20 even rounds, each about 1cm/½in thick. Arrange on a baking tray, spaced well apart, and bake for about 10 minutes, or until pale golden-brown.For the almond biscuits, knead the almond extract into the remaining portion of dough, along with most of the flaked almonds. Shape into 20 small balls and arrange on the third baking tray, spaced apart. Place a few almonds on top of each ball of dough and press flat with the back of a fork into discs about 5cm/2in in diameter. Bake for about 10 minutes, or until golden-brown. Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. To make the biscuit dough, measure the butter, sugar, flour and semolina into the bowl of an electric food mixer and mix until a soft dough is formed, taking care not to over-beat. Alternatively, add the butter and sugar to a mixing bowl and beat with a wooden spoon until soft and creamy, then stir in the flour and semolina. Divide the dough evenly into three and dust your work surface with flour before kneading each batch. To make the biscuit dough, measure the butter, sugar, flour and semolina into the bowl of an electric food mixer and mix until a soft dough is formed, taking care not to over-beat. Alternatively, add the butter and sugar to a mixing bowl and beat with a wooden spoon until soft and creamy, then stir in the flour and semolina. Divide the dough evenly into three and dust your work surface with flour before kneading each batch. For the chocolate chip biscuits, knead the chocolate chips into one portion of dough, shape into 20 balls and arrange, spaced well apart, on one of the baking trays. Press down with the back of a fork into discs about 5cm/2in in diameter and bake in the oven for 10 minutes, or until golden-brown. For the chocolate chip biscuits, knead the chocolate chips into one portion of dough, shape into 20 balls and arrange, spaced well apart, on one of the baking trays. Press down with the back of a fork into discs about 5cm/2in in diameter and bake in the oven for 10 minutes, or until golden-brown. For the lemon biscuits, knead the lemon zest into the second portion of dough. Roll into a long sausage shape (about 20cm/8in long) and roll in the demerara sugar. Wrap in cling film and leave in the freezer for about 30 minutes, or until firm and nearly frozen. Slice into 20 even rounds, each about 1cm/½in thick. Arrange on a baking tray, spaced well apart, and bake for about 10 minutes, or until pale golden-brown. For the lemon biscuits, knead the lemon zest into the second portion of dough. Roll into a long sausage shape (about 20cm/8in long) and roll in the demerara sugar. Wrap in cling film and leave in the freezer for about 30 minutes, or until firm and nearly frozen. Slice into 20 even rounds, each about 1cm/½in thick. Arrange on a baking tray, spaced well apart, and bake for about 10 minutes, or until pale golden-brown. For the almond biscuits, knead the almond extract into the remaining portion of dough, along with most of the flaked almonds. Shape into 20 small balls and arrange on the third baking tray, spaced apart. Place a few almonds on top of each ball of dough and press flat with the back of a fork into discs about 5cm/2in in diameter. Bake for about 10 minutes, or until golden-brown. For the almond biscuits, knead the almond extract into the remaining portion of dough, along with most of the flaked almonds. Shape into 20 small balls and arrange on the third baking tray, spaced apart. Place a few almonds on top of each ball of dough and press flat with the back of a fork into discs about 5cm/2in in diameter. Bake for about 10 minutes, or until golden-brown. Recipe tips By freezing the roll of lemon cookie dough first, you can create perfect round biscuits, whereas the others are a little more rustic and rough around the edges! The different types can be made and cut out at the same time, if you prefer, but each tray of biscuits should be baked separately to ensure even cooking. Once one batch is baked, transfer them to a wire rack to cool while you cook the next. Prepare ahead: These biscuits can be stored in an airtight container for 3–4 days. The dough can be stored in the fridge for 1–2 days before flavouring and shaping. | {
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"title": "Mary Berry's easy biscuits recipe",
"content": "Mini three-way biscuits An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_three-way_biscuits_95845_16x9.jpg These easy biscuits are the ones Mary Berry makes with her own grandchildren – from just one batch of basic dough you can make easy chocolate chip cookies, lemon or almond biscuits. The dough is freezable or can be made ahead and stored in the fridge for up to 2 days. 175g/6oz butter, softened75g/2½oz caster sugar175g/6oz plain flour, plus extra for dusting75g/2½oz semolina 175g/6oz butter, softened 75g/2½oz caster sugar 175g/6oz plain flour, plus extra for dusting 75g/2½oz semolina 50g/1¾oz milk or plain chocolate chips 50g/1¾oz milk or plain chocolate chips 1 lemon, finely grated zest only 1–2 tbsp demerara sugar 1 lemon, finely grated zest only 1–2 tbsp demerara sugar 1 tsp almond extract 40g/1½oz flaked almonds 1 tsp almond extract 40g/1½oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. To make the biscuit dough, measure the butter, sugar, flour and semolina into the bowl of an electric food mixer and mix until a soft dough is formed, taking care not to over-beat. Alternatively, add the butter and sugar to a mixing bowl and beat with a wooden spoon until soft and creamy, then stir in the flour and semolina. Divide the dough evenly into three and dust your work surface with flour before kneading each batch.For the chocolate chip biscuits, knead the chocolate chips into one portion of dough, shape into 20 balls and arrange, spaced well apart, on one of the baking trays. Press down with the back of a fork into discs about 5cm/2in in diameter and bake in the oven for 10 minutes, or until golden-brown.For the lemon biscuits, knead the lemon zest into the second portion of dough. Roll into a long sausage shape (about 20cm/8in long) and roll in the demerara sugar. Wrap in cling film and leave in the freezer for about 30 minutes, or until firm and nearly frozen. Slice into 20 even rounds, each about 1cm/½in thick. Arrange on a baking tray, spaced well apart, and bake for about 10 minutes, or until pale golden-brown.For the almond biscuits, knead the almond extract into the remaining portion of dough, along with most of the flaked almonds. Shape into 20 small balls and arrange on the third baking tray, spaced apart. Place a few almonds on top of each ball of dough and press flat with the back of a fork into discs about 5cm/2in in diameter. Bake for about 10 minutes, or until golden-brown. Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. To make the biscuit dough, measure the butter, sugar, flour and semolina into the bowl of an electric food mixer and mix until a soft dough is formed, taking care not to over-beat. Alternatively, add the butter and sugar to a mixing bowl and beat with a wooden spoon until soft and creamy, then stir in the flour and semolina. Divide the dough evenly into three and dust your work surface with flour before kneading each batch. To make the biscuit dough, measure the butter, sugar, flour and semolina into the bowl of an electric food mixer and mix until a soft dough is formed, taking care not to over-beat. Alternatively, add the butter and sugar to a mixing bowl and beat with a wooden spoon until soft and creamy, then stir in the flour and semolina. Divide the dough evenly into three and dust your work surface with flour before kneading each batch. For the chocolate chip biscuits, knead the chocolate chips into one portion of dough, shape into 20 balls and arrange, spaced well apart, on one of the baking trays. Press down with the back of a fork into discs about 5cm/2in in diameter and bake in the oven for 10 minutes, or until golden-brown. For the chocolate chip biscuits, knead the chocolate chips into one portion of dough, shape into 20 balls and arrange, spaced well apart, on one of the baking trays. Press down with the back of a fork into discs about 5cm/2in in diameter and bake in the oven for 10 minutes, or until golden-brown. For the lemon biscuits, knead the lemon zest into the second portion of dough. Roll into a long sausage shape (about 20cm/8in long) and roll in the demerara sugar. Wrap in cling film and leave in the freezer for about 30 minutes, or until firm and nearly frozen. Slice into 20 even rounds, each about 1cm/½in thick. Arrange on a baking tray, spaced well apart, and bake for about 10 minutes, or until pale golden-brown. For the lemon biscuits, knead the lemon zest into the second portion of dough. Roll into a long sausage shape (about 20cm/8in long) and roll in the demerara sugar. Wrap in cling film and leave in the freezer for about 30 minutes, or until firm and nearly frozen. Slice into 20 even rounds, each about 1cm/½in thick. Arrange on a baking tray, spaced well apart, and bake for about 10 minutes, or until pale golden-brown. For the almond biscuits, knead the almond extract into the remaining portion of dough, along with most of the flaked almonds. Shape into 20 small balls and arrange on the third baking tray, spaced apart. Place a few almonds on top of each ball of dough and press flat with the back of a fork into discs about 5cm/2in in diameter. Bake for about 10 minutes, or until golden-brown. For the almond biscuits, knead the almond extract into the remaining portion of dough, along with most of the flaked almonds. Shape into 20 small balls and arrange on the third baking tray, spaced apart. Place a few almonds on top of each ball of dough and press flat with the back of a fork into discs about 5cm/2in in diameter. Bake for about 10 minutes, or until golden-brown. Recipe tips By freezing the roll of lemon cookie dough first, you can create perfect round biscuits, whereas the others are a little more rustic and rough around the edges! The different types can be made and cut out at the same time, if you prefer, but each tray of biscuits should be baked separately to ensure even cooking. Once one batch is baked, transfer them to a wire rack to cool while you cook the next. Prepare ahead: These biscuits can be stored in an airtight container for 3–4 days. The dough can be stored in the fridge for 1–2 days before flavouring and shaping."
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} | a31b1a70bc9434af42246a5656f760153b2aea54d9b7007c126d658002d8e3dd | Grilled mackerel skewers with lime pickle recipe
Grilled mackerel skewers with tomato, coriander and lime pickle An average of 5.0 out of 5 stars from 1 rating This light fish dish makes a great summer dinner as it is full of fresh flavours and can be thrown together very quickly. 3 tbsp lime pickle2 garlic cloves, minced 2 tsp coriander seeds, crushed 120ml/4fl oz olive oil small bunch fresh coriander, roughly chopped 3 tbsp lime pickle 2 garlic cloves, minced 2 tsp coriander seeds, crushed 120ml/4fl oz olive oil small bunch fresh coriander, roughly chopped 1 tsp coriander seeds3 ripe plum tomatoes, deseeded and roughly chopped handful green olives, stones removed and roughly chopped1 lime, juice only 1 tbsp roughly chopped fresh coriander2 tbsp olive oil 1 tsp coriander seeds 3 ripe plum tomatoes, deseeded and roughly chopped handful green olives, stones removed and roughly chopped 1 lime, juice only 1 tbsp roughly chopped fresh coriander 2 tbsp olive oil 4 mackerel fillets, cut into 2.5cm/1in pieces 4 mackerel fillets, cut into 2.5cm/1in pieces Method To make the pickle, mix all of the ingredients together in a bowl and set aside.To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside.To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately. To make the pickle, mix all of the ingredients together in a bowl and set aside. To make the pickle, mix all of the ingredients together in a bowl and set aside. To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside. To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside. To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately. To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately. | {
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"title": "Grilled mackerel skewers with lime pickle recipe",
"content": "Grilled mackerel skewers with tomato, coriander and lime pickle An average of 5.0 out of 5 stars from 1 rating This light fish dish makes a great summer dinner as it is full of fresh flavours and can be thrown together very quickly. 3 tbsp lime pickle2 garlic cloves, minced 2 tsp coriander seeds, crushed 120ml/4fl oz olive oil small bunch fresh coriander, roughly chopped 3 tbsp lime pickle 2 garlic cloves, minced 2 tsp coriander seeds, crushed 120ml/4fl oz olive oil small bunch fresh coriander, roughly chopped 1 tsp coriander seeds3 ripe plum tomatoes, deseeded and roughly chopped handful green olives, stones removed and roughly chopped1 lime, juice only 1 tbsp roughly chopped fresh coriander2 tbsp olive oil 1 tsp coriander seeds 3 ripe plum tomatoes, deseeded and roughly chopped handful green olives, stones removed and roughly chopped 1 lime, juice only 1 tbsp roughly chopped fresh coriander 2 tbsp olive oil 4 mackerel fillets, cut into 2.5cm/1in pieces 4 mackerel fillets, cut into 2.5cm/1in pieces Method To make the pickle, mix all of the ingredients together in a bowl and set aside.To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside.To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately. To make the pickle, mix all of the ingredients together in a bowl and set aside. To make the pickle, mix all of the ingredients together in a bowl and set aside. To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside. To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside. To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately. To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately."
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} | eccdbd5095f7ecbfdccd9cde8cd4828e8f862548594b70e4cafb83d272747598 | Turkey pot pie recipe
An average of 1.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_pot_pie_09104_16x9.jpg This pie is a delicious recipe for leftover roast turkey. Serve with mash or bubble and squeak. 1 tbsp vegetable oil100g/3½oz smoked bacon lardons1 onion, sliced1 garlic clove, crushed2 carrots, chopped200g/7oz leftover turkey, shredded1 red chili, chopped1 tbsp tomato purée200ml/7fl oz red wine100ml/3½oz chicken stock1 free range egg, beaten for egg wash250g/10oz shortcrust pastry 1 tbsp vegetable oil 100g/3½oz smoked bacon lardons 1 onion, sliced 1 garlic clove, crushed 2 carrots, chopped 200g/7oz leftover turkey, shredded 1 red chili, chopped 1 tbsp tomato purée 200ml/7fl oz red wine 100ml/3½oz chicken stock 1 free range egg, beaten for egg wash 250g/10oz shortcrust pastry Method Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside.In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened.Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool.Preheat the oven to 180C/350F/Gas 5. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash.Cook for 20-25 minutes until the lid is crisp and golden-brown. Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside. Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside. In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened. In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened. Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool. Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool. Preheat the oven to 180C/350F/Gas 5. Preheat the oven to 180C/350F/Gas 5. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash. Cook for 20-25 minutes until the lid is crisp and golden-brown. Cook for 20-25 minutes until the lid is crisp and golden-brown. | {
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"title": "Turkey pot pie recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_pot_pie_09104_16x9.jpg This pie is a delicious recipe for leftover roast turkey. Serve with mash or bubble and squeak. 1 tbsp vegetable oil100g/3½oz smoked bacon lardons1 onion, sliced1 garlic clove, crushed2 carrots, chopped200g/7oz leftover turkey, shredded1 red chili, chopped1 tbsp tomato purée200ml/7fl oz red wine100ml/3½oz chicken stock1 free range egg, beaten for egg wash250g/10oz shortcrust pastry 1 tbsp vegetable oil 100g/3½oz smoked bacon lardons 1 onion, sliced 1 garlic clove, crushed 2 carrots, chopped 200g/7oz leftover turkey, shredded 1 red chili, chopped 1 tbsp tomato purée 200ml/7fl oz red wine 100ml/3½oz chicken stock 1 free range egg, beaten for egg wash 250g/10oz shortcrust pastry Method Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside.In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened.Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool.Preheat the oven to 180C/350F/Gas 5. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash.Cook for 20-25 minutes until the lid is crisp and golden-brown. Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside. Heat the oil in a frying pan over a medium heat. Fry the bacon lardons until crisp. Remove the lardons using a slotted spoon and set aside. In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened. In same pan, fry the onions and garlic for 5-6 minutes, or until golden-brown and softened. Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool. Add the remaining ingredients, except the egg and pastry. Bring the mixture to the boil and simmer for 25 minutes. Set aside to cool. Preheat the oven to 180C/350F/Gas 5. Preheat the oven to 180C/350F/Gas 5. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash. Divide the mixture between four individual pie dishes. Cut the pastry into four pieces, each big enough to cover the pie dish. Brush the edge of each dish with egg wash and cover with the pastry. Trim any excess pastry and brush the lid with the remaining egg wash. Cook for 20-25 minutes until the lid is crisp and golden-brown. Cook for 20-25 minutes until the lid is crisp and golden-brown."
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} | 7c24a3d71e0f1f8ffcb595ad5ab35f3fa66f45023e9d36eabac9721fc6188a78 | Butter chicken with onion bhajis recipe
Butter chicken with onion, broccoli and spinach bhajis An average of 4.1 out of 5 stars from 10 ratings Matt Tebbutt's delicious take on a rich, creamy butter chicken will rival any takeaway! 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp minced fresh root ginger80ml/2½fl oz thick Greek-style yoghurt 1 tsp garam masala ½ tsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 4 boneless chicken thighs, skin removed and cut into three pieces 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp minced fresh root ginger 80ml/2½fl oz thick Greek-style yoghurt 1 tsp garam masala ½ tsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 4 boneless chicken thighs, skin removed and cut into three pieces 2 tbsp vegetable oil75g/2½oz unsalted butter1 onion, thinly sliced 2 garlic cloves, roughly chopped 2cm/¾in fresh root ginger, peeled and finely diced 2 cardamom pods, crushed pinch ground cloves1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala ½ tsp chilli powder 250ml/9fl oz chopped tomatoes2 tbsp tomato purée 10 whole blanched almonds, soaked in water for a few hours to soften 10 whole cashew nuts, soaked in water for a few hours to soften100ml/3½fl oz double cream 2 tbsp vegetable oil 75g/2½oz unsalted butter 1 onion, thinly sliced 2 garlic cloves, roughly chopped 2cm/¾in fresh root ginger, peeled and finely diced 2 cardamom pods, crushed pinch ground cloves 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala ½ tsp chilli powder 250ml/9fl oz chopped tomatoes 2 tbsp tomato purée 10 whole blanched almonds, soaked in water for a few hours to soften 10 whole cashew nuts, soaked in water for a few hours to soften 100ml/3½fl oz double cream 6 sprouting broccoli spears1 red onion, thinly sliced 2 tsp salt 1 handful baby spinach, roughly chopped 1 garlic clove, minced 1 hot green chilli, finely diced 1 tsp ground coriander 1 lemon, juice only 120g/4½oz gram flour vegetable oil, for frying 6 sprouting broccoli spears 1 red onion, thinly sliced 2 tsp salt 1 handful baby spinach, roughly chopped 1 garlic clove, minced 1 hot green chilli, finely diced 1 tsp ground coriander 1 lemon, juice only 120g/4½oz gram flour vegetable oil, for frying 200g/7oz Greek-style yoghurt4 tbsp mint sauce2 tbsp coriander cress, to garnish 200g/7oz Greek-style yoghurt 4 tbsp mint sauce 2 tbsp coriander cress, to garnish Method To make the marinated chicken, mix all of the marinade ingredients together in a large bowl and add the chicken. Rub the marinade thoroughly into the chicken, cover the bowl and place overnight in the fridge.To make the butter chicken sauce, heat 1 tablespoon vegetable oil and 25g/1oz butter in a frying pan and add the onion, garlic and ginger. Fry until softened, then add the spices. Cook for a few minutes before adding the tomatoes and purée. Simmer for 10 minutes until reduced and thickened. Tip into a blender along with the soaked nuts and blitz to a smooth purée. Pour back into the pan and bring to a gentle simmer. Reduce the sauce to the desired consistency.Put a frying pan over a medium-high heat and add the remaining tablespoon of vegetable oil. When the pan is hot, add the chicken and fry until golden brown all over. Add the chicken into the reduced sauce and simmer for another 5 minutes to cook through. Add the cream, bring back to a gentle simmer, then add the remaining 50g/1¾oz of butter and stir into the curry. Keep warm whilst you make the bhajis. To make the bhajis, toss the onions in a bowl with the salt and leave for 30 minutes to soften. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Bring a pan of water to the boil. Blanch the sprouting broccoli spears for 2 minutes until just cooked through, then drain and refresh under cold water. Roughly chop the broccoli spears and set aside.Squeeze the onions and mix with the broccoli, spinach, garlic, chilli, coriander and lemon juice. Add enough gram flour and water to make a loose batter that completely coats the vegetable mixture. Place large spoonfuls of the bhaji mixture – roughly 3 tablespoons each – in the fryer and cook for a few minutes until golden brown. Carefully transfer to kitchen paper to drain.To serve, mix the yoghurt and mint sauce together in a small bowl. Place the butter chicken on warmed plates, garnish with the coriander cress and serve with the bhajis and mint yoghurt. To make the marinated chicken, mix all of the marinade ingredients together in a large bowl and add the chicken. Rub the marinade thoroughly into the chicken, cover the bowl and place overnight in the fridge. To make the marinated chicken, mix all of the marinade ingredients together in a large bowl and add the chicken. Rub the marinade thoroughly into the chicken, cover the bowl and place overnight in the fridge. To make the butter chicken sauce, heat 1 tablespoon vegetable oil and 25g/1oz butter in a frying pan and add the onion, garlic and ginger. Fry until softened, then add the spices. Cook for a few minutes before adding the tomatoes and purée. Simmer for 10 minutes until reduced and thickened. Tip into a blender along with the soaked nuts and blitz to a smooth purée. Pour back into the pan and bring to a gentle simmer. Reduce the sauce to the desired consistency. To make the butter chicken sauce, heat 1 tablespoon vegetable oil and 25g/1oz butter in a frying pan and add the onion, garlic and ginger. Fry until softened, then add the spices. Cook for a few minutes before adding the tomatoes and purée. Simmer for 10 minutes until reduced and thickened. Tip into a blender along with the soaked nuts and blitz to a smooth purée. Pour back into the pan and bring to a gentle simmer. Reduce the sauce to the desired consistency. Put a frying pan over a medium-high heat and add the remaining tablespoon of vegetable oil. When the pan is hot, add the chicken and fry until golden brown all over. Add the chicken into the reduced sauce and simmer for another 5 minutes to cook through. Add the cream, bring back to a gentle simmer, then add the remaining 50g/1¾oz of butter and stir into the curry. Keep warm whilst you make the bhajis. Put a frying pan over a medium-high heat and add the remaining tablespoon of vegetable oil. When the pan is hot, add the chicken and fry until golden brown all over. Add the chicken into the reduced sauce and simmer for another 5 minutes to cook through. Add the cream, bring back to a gentle simmer, then add the remaining 50g/1¾oz of butter and stir into the curry. Keep warm whilst you make the bhajis. To make the bhajis, toss the onions in a bowl with the salt and leave for 30 minutes to soften. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the bhajis, toss the onions in a bowl with the salt and leave for 30 minutes to soften. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Bring a pan of water to the boil. Blanch the sprouting broccoli spears for 2 minutes until just cooked through, then drain and refresh under cold water. Roughly chop the broccoli spears and set aside. Bring a pan of water to the boil. Blanch the sprouting broccoli spears for 2 minutes until just cooked through, then drain and refresh under cold water. Roughly chop the broccoli spears and set aside. Squeeze the onions and mix with the broccoli, spinach, garlic, chilli, coriander and lemon juice. Add enough gram flour and water to make a loose batter that completely coats the vegetable mixture. Place large spoonfuls of the bhaji mixture – roughly 3 tablespoons each – in the fryer and cook for a few minutes until golden brown. Carefully transfer to kitchen paper to drain. Squeeze the onions and mix with the broccoli, spinach, garlic, chilli, coriander and lemon juice. Add enough gram flour and water to make a loose batter that completely coats the vegetable mixture. Place large spoonfuls of the bhaji mixture – roughly 3 tablespoons each – in the fryer and cook for a few minutes until golden brown. Carefully transfer to kitchen paper to drain. To serve, mix the yoghurt and mint sauce together in a small bowl. Place the butter chicken on warmed plates, garnish with the coriander cress and serve with the bhajis and mint yoghurt. To serve, mix the yoghurt and mint sauce together in a small bowl. Place the butter chicken on warmed plates, garnish with the coriander cress and serve with the bhajis and mint yoghurt. | {
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"title": "Butter chicken with onion bhajis recipe",
"content": "Butter chicken with onion, broccoli and spinach bhajis An average of 4.1 out of 5 stars from 10 ratings Matt Tebbutt's delicious take on a rich, creamy butter chicken will rival any takeaway! 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp minced fresh root ginger80ml/2½fl oz thick Greek-style yoghurt 1 tsp garam masala ½ tsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 4 boneless chicken thighs, skin removed and cut into three pieces 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp minced fresh root ginger 80ml/2½fl oz thick Greek-style yoghurt 1 tsp garam masala ½ tsp chilli powder 1 tsp ground cumin 1 tsp ground coriander 4 boneless chicken thighs, skin removed and cut into three pieces 2 tbsp vegetable oil75g/2½oz unsalted butter1 onion, thinly sliced 2 garlic cloves, roughly chopped 2cm/¾in fresh root ginger, peeled and finely diced 2 cardamom pods, crushed pinch ground cloves1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala ½ tsp chilli powder 250ml/9fl oz chopped tomatoes2 tbsp tomato purée 10 whole blanched almonds, soaked in water for a few hours to soften 10 whole cashew nuts, soaked in water for a few hours to soften100ml/3½fl oz double cream 2 tbsp vegetable oil 75g/2½oz unsalted butter 1 onion, thinly sliced 2 garlic cloves, roughly chopped 2cm/¾in fresh root ginger, peeled and finely diced 2 cardamom pods, crushed pinch ground cloves 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala ½ tsp chilli powder 250ml/9fl oz chopped tomatoes 2 tbsp tomato purée 10 whole blanched almonds, soaked in water for a few hours to soften 10 whole cashew nuts, soaked in water for a few hours to soften 100ml/3½fl oz double cream 6 sprouting broccoli spears1 red onion, thinly sliced 2 tsp salt 1 handful baby spinach, roughly chopped 1 garlic clove, minced 1 hot green chilli, finely diced 1 tsp ground coriander 1 lemon, juice only 120g/4½oz gram flour vegetable oil, for frying 6 sprouting broccoli spears 1 red onion, thinly sliced 2 tsp salt 1 handful baby spinach, roughly chopped 1 garlic clove, minced 1 hot green chilli, finely diced 1 tsp ground coriander 1 lemon, juice only 120g/4½oz gram flour vegetable oil, for frying 200g/7oz Greek-style yoghurt4 tbsp mint sauce2 tbsp coriander cress, to garnish 200g/7oz Greek-style yoghurt 4 tbsp mint sauce 2 tbsp coriander cress, to garnish Method To make the marinated chicken, mix all of the marinade ingredients together in a large bowl and add the chicken. Rub the marinade thoroughly into the chicken, cover the bowl and place overnight in the fridge.To make the butter chicken sauce, heat 1 tablespoon vegetable oil and 25g/1oz butter in a frying pan and add the onion, garlic and ginger. Fry until softened, then add the spices. Cook for a few minutes before adding the tomatoes and purée. Simmer for 10 minutes until reduced and thickened. Tip into a blender along with the soaked nuts and blitz to a smooth purée. Pour back into the pan and bring to a gentle simmer. Reduce the sauce to the desired consistency.Put a frying pan over a medium-high heat and add the remaining tablespoon of vegetable oil. When the pan is hot, add the chicken and fry until golden brown all over. Add the chicken into the reduced sauce and simmer for another 5 minutes to cook through. Add the cream, bring back to a gentle simmer, then add the remaining 50g/1¾oz of butter and stir into the curry. Keep warm whilst you make the bhajis. To make the bhajis, toss the onions in a bowl with the salt and leave for 30 minutes to soften. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Bring a pan of water to the boil. Blanch the sprouting broccoli spears for 2 minutes until just cooked through, then drain and refresh under cold water. Roughly chop the broccoli spears and set aside.Squeeze the onions and mix with the broccoli, spinach, garlic, chilli, coriander and lemon juice. Add enough gram flour and water to make a loose batter that completely coats the vegetable mixture. Place large spoonfuls of the bhaji mixture – roughly 3 tablespoons each – in the fryer and cook for a few minutes until golden brown. Carefully transfer to kitchen paper to drain.To serve, mix the yoghurt and mint sauce together in a small bowl. Place the butter chicken on warmed plates, garnish with the coriander cress and serve with the bhajis and mint yoghurt. To make the marinated chicken, mix all of the marinade ingredients together in a large bowl and add the chicken. Rub the marinade thoroughly into the chicken, cover the bowl and place overnight in the fridge. To make the marinated chicken, mix all of the marinade ingredients together in a large bowl and add the chicken. Rub the marinade thoroughly into the chicken, cover the bowl and place overnight in the fridge. To make the butter chicken sauce, heat 1 tablespoon vegetable oil and 25g/1oz butter in a frying pan and add the onion, garlic and ginger. Fry until softened, then add the spices. Cook for a few minutes before adding the tomatoes and purée. Simmer for 10 minutes until reduced and thickened. Tip into a blender along with the soaked nuts and blitz to a smooth purée. Pour back into the pan and bring to a gentle simmer. Reduce the sauce to the desired consistency. To make the butter chicken sauce, heat 1 tablespoon vegetable oil and 25g/1oz butter in a frying pan and add the onion, garlic and ginger. Fry until softened, then add the spices. Cook for a few minutes before adding the tomatoes and purée. Simmer for 10 minutes until reduced and thickened. Tip into a blender along with the soaked nuts and blitz to a smooth purée. Pour back into the pan and bring to a gentle simmer. Reduce the sauce to the desired consistency. Put a frying pan over a medium-high heat and add the remaining tablespoon of vegetable oil. When the pan is hot, add the chicken and fry until golden brown all over. Add the chicken into the reduced sauce and simmer for another 5 minutes to cook through. Add the cream, bring back to a gentle simmer, then add the remaining 50g/1¾oz of butter and stir into the curry. Keep warm whilst you make the bhajis. Put a frying pan over a medium-high heat and add the remaining tablespoon of vegetable oil. When the pan is hot, add the chicken and fry until golden brown all over. Add the chicken into the reduced sauce and simmer for another 5 minutes to cook through. Add the cream, bring back to a gentle simmer, then add the remaining 50g/1¾oz of butter and stir into the curry. Keep warm whilst you make the bhajis. To make the bhajis, toss the onions in a bowl with the salt and leave for 30 minutes to soften. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the bhajis, toss the onions in a bowl with the salt and leave for 30 minutes to soften. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Bring a pan of water to the boil. Blanch the sprouting broccoli spears for 2 minutes until just cooked through, then drain and refresh under cold water. Roughly chop the broccoli spears and set aside. Bring a pan of water to the boil. Blanch the sprouting broccoli spears for 2 minutes until just cooked through, then drain and refresh under cold water. Roughly chop the broccoli spears and set aside. Squeeze the onions and mix with the broccoli, spinach, garlic, chilli, coriander and lemon juice. Add enough gram flour and water to make a loose batter that completely coats the vegetable mixture. Place large spoonfuls of the bhaji mixture – roughly 3 tablespoons each – in the fryer and cook for a few minutes until golden brown. Carefully transfer to kitchen paper to drain. Squeeze the onions and mix with the broccoli, spinach, garlic, chilli, coriander and lemon juice. Add enough gram flour and water to make a loose batter that completely coats the vegetable mixture. Place large spoonfuls of the bhaji mixture – roughly 3 tablespoons each – in the fryer and cook for a few minutes until golden brown. Carefully transfer to kitchen paper to drain. To serve, mix the yoghurt and mint sauce together in a small bowl. Place the butter chicken on warmed plates, garnish with the coriander cress and serve with the bhajis and mint yoghurt. To serve, mix the yoghurt and mint sauce together in a small bowl. Place the butter chicken on warmed plates, garnish with the coriander cress and serve with the bhajis and mint yoghurt."
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} | 8560f5018fd1eda420277ca00df3916c4097bf42d1a1f9d4048682d94acfe9a8 | Quiche Lorraine with Gruyère and chive flowers recipe
For the pastry, place the flour, salt and butter in a food processor and pulse briefly. Add half of the beaten egg and continue to pulse. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough beaten egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.Remove the pastry from the fridge and place between two sheets of cling film (larger in size than your tart tin). Using a rolling pin, roll the pastry out to no thicker than 5mm/¼in or even thinner for small tartlet tins. If the tin is round, make sure to keep the pastry in a round shape and also large enough to line the base and sides of the tin.Remove the cling film and place into a 18cm/7in quiche tin (with 3cm/1¼in high sides) If you wish, retain the top layer of cling film to help you shape the pastry. Press the pastry into the edges and, using your thumb, ‘cut’ the pastry along the edge of the tin for a neat finish. Remove the cling film, if used, prick over the base with a fork and chill the pastry in the fridge for 30 minutes or the freezer for 10 minutes. (Or cover it back up and keep in the freezer for a few weeks).Preheat the oven to 180C/350F/Gas 4.Line the pastry with foil, greaseproof or parchment paper, leaving plenty to come up the sides. Fill with baking beans or dried pulses. Place in the oven and bake for 15-20 minutes, or until the pastry feels dry.For the filling, heat the oil in a frying pan and cook the bacon until crisp. Remove and set aside to drain on kitchen paper. Fry the onions gently in the same oil for a further 10 minutes. Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheeses and bacon and onions. Mix well and add salt and freshly ground black pepper.Remove the pastry from the oven and remove the paper and beans, pour the filling into the pastry base and return to the oven for 30-40 minutes, or until the centre has just set. Serve warm, garnished with chive flowers. For the pastry, place the flour, salt and butter in a food processor and pulse briefly. Add half of the beaten egg and continue to pulse. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. For the pastry, place the flour, salt and butter in a food processor and pulse briefly. Add half of the beaten egg and continue to pulse. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough beaten egg to bring it together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough beaten egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. Remove the pastry from the fridge and place between two sheets of cling film (larger in size than your tart tin). Using a rolling pin, roll the pastry out to no thicker than 5mm/¼in or even thinner for small tartlet tins. If the tin is round, make sure to keep the pastry in a round shape and also large enough to line the base and sides of the tin. Remove the pastry from the fridge and place between two sheets of cling film (larger in size than your tart tin). Using a rolling pin, roll the pastry out to no thicker than 5mm/¼in or even thinner for small tartlet tins. If the tin is round, make sure to keep the pastry in a round shape and also large enough to line the base and sides of the tin. Remove the cling film and place into a 18cm/7in quiche tin (with 3cm/1¼in high sides) If you wish, retain the top layer of cling film to help you shape the pastry. Press the pastry into the edges and, using your thumb, ‘cut’ the pastry along the edge of the tin for a neat finish. Remove the cling film, if used, prick over the base with a fork and chill the pastry in the fridge for 30 minutes or the freezer for 10 minutes. (Or cover it back up and keep in the freezer for a few weeks). Remove the cling film and place into a 18cm/7in quiche tin (with 3cm/1¼in high sides) If you wish, retain the top layer of cling film to help you shape the pastry. Press the pastry into the edges and, using your thumb, ‘cut’ the pastry along the edge of the tin for a neat finish. Remove the cling film, if used, prick over the base with a fork and chill the pastry in the fridge for 30 minutes or the freezer for 10 minutes. (Or cover it back up and keep in the freezer for a few weeks). Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Line the pastry with foil, greaseproof or parchment paper, leaving plenty to come up the sides. Fill with baking beans or dried pulses. Place in the oven and bake for 15-20 minutes, or until the pastry feels dry. Line the pastry with foil, greaseproof or parchment paper, leaving plenty to come up the sides. Fill with baking beans or dried pulses. Place in the oven and bake for 15-20 minutes, or until the pastry feels dry. For the filling, heat the oil in a frying pan and cook the bacon until crisp. Remove and set aside to drain on kitchen paper. Fry the onions gently in the same oil for a further 10 minutes. Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheeses and bacon and onions. Mix well and add salt and freshly ground black pepper. For the filling, heat the oil in a frying pan and cook the bacon until crisp. Remove and set aside to drain on kitchen paper. Fry the onions gently in the same oil for a further 10 minutes. Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheeses and bacon and onions. Mix well and add salt and freshly ground black pepper. Remove the pastry from the oven and remove the paper and beans, pour the filling into the pastry base and return to the oven for 30-40 minutes, or until the centre has just set. Serve warm, garnished with chive flowers. Remove the pastry from the oven and remove the paper and beans, pour the filling into the pastry base and return to the oven for 30-40 minutes, or until the centre has just set. Serve warm, garnished with chive flowers. | {
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"title": "Quiche Lorraine with Gruyère and chive flowers recipe",
"content": "For the pastry, place the flour, salt and butter in a food processor and pulse briefly. Add half of the beaten egg and continue to pulse. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough beaten egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes.Remove the pastry from the fridge and place between two sheets of cling film (larger in size than your tart tin). Using a rolling pin, roll the pastry out to no thicker than 5mm/¼in or even thinner for small tartlet tins. If the tin is round, make sure to keep the pastry in a round shape and also large enough to line the base and sides of the tin.Remove the cling film and place into a 18cm/7in quiche tin (with 3cm/1¼in high sides) If you wish, retain the top layer of cling film to help you shape the pastry. Press the pastry into the edges and, using your thumb, ‘cut’ the pastry along the edge of the tin for a neat finish. Remove the cling film, if used, prick over the base with a fork and chill the pastry in the fridge for 30 minutes or the freezer for 10 minutes. (Or cover it back up and keep in the freezer for a few weeks).Preheat the oven to 180C/350F/Gas 4.Line the pastry with foil, greaseproof or parchment paper, leaving plenty to come up the sides. Fill with baking beans or dried pulses. Place in the oven and bake for 15-20 minutes, or until the pastry feels dry.For the filling, heat the oil in a frying pan and cook the bacon until crisp. Remove and set aside to drain on kitchen paper. Fry the onions gently in the same oil for a further 10 minutes. Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheeses and bacon and onions. Mix well and add salt and freshly ground black pepper.Remove the pastry from the oven and remove the paper and beans, pour the filling into the pastry base and return to the oven for 30-40 minutes, or until the centre has just set. Serve warm, garnished with chive flowers. For the pastry, place the flour, salt and butter in a food processor and pulse briefly. Add half of the beaten egg and continue to pulse. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. For the pastry, place the flour, salt and butter in a food processor and pulse briefly. Add half of the beaten egg and continue to pulse. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough beaten egg to bring it together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough beaten egg to bring it together. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. With your hands, flatten out the ball of dough until it is about 2cm/¾in thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes. Remove the pastry from the fridge and place between two sheets of cling film (larger in size than your tart tin). Using a rolling pin, roll the pastry out to no thicker than 5mm/¼in or even thinner for small tartlet tins. If the tin is round, make sure to keep the pastry in a round shape and also large enough to line the base and sides of the tin. Remove the pastry from the fridge and place between two sheets of cling film (larger in size than your tart tin). Using a rolling pin, roll the pastry out to no thicker than 5mm/¼in or even thinner for small tartlet tins. If the tin is round, make sure to keep the pastry in a round shape and also large enough to line the base and sides of the tin. Remove the cling film and place into a 18cm/7in quiche tin (with 3cm/1¼in high sides) If you wish, retain the top layer of cling film to help you shape the pastry. Press the pastry into the edges and, using your thumb, ‘cut’ the pastry along the edge of the tin for a neat finish. Remove the cling film, if used, prick over the base with a fork and chill the pastry in the fridge for 30 minutes or the freezer for 10 minutes. (Or cover it back up and keep in the freezer for a few weeks). Remove the cling film and place into a 18cm/7in quiche tin (with 3cm/1¼in high sides) If you wish, retain the top layer of cling film to help you shape the pastry. Press the pastry into the edges and, using your thumb, ‘cut’ the pastry along the edge of the tin for a neat finish. Remove the cling film, if used, prick over the base with a fork and chill the pastry in the fridge for 30 minutes or the freezer for 10 minutes. (Or cover it back up and keep in the freezer for a few weeks). Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Line the pastry with foil, greaseproof or parchment paper, leaving plenty to come up the sides. Fill with baking beans or dried pulses. Place in the oven and bake for 15-20 minutes, or until the pastry feels dry. Line the pastry with foil, greaseproof or parchment paper, leaving plenty to come up the sides. Fill with baking beans or dried pulses. Place in the oven and bake for 15-20 minutes, or until the pastry feels dry. For the filling, heat the oil in a frying pan and cook the bacon until crisp. Remove and set aside to drain on kitchen paper. Fry the onions gently in the same oil for a further 10 minutes. Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheeses and bacon and onions. Mix well and add salt and freshly ground black pepper. For the filling, heat the oil in a frying pan and cook the bacon until crisp. Remove and set aside to drain on kitchen paper. Fry the onions gently in the same oil for a further 10 minutes. Meanwhile, whisk the eggs in a medium-sized bowl, add the cream, herbs, cheeses and bacon and onions. Mix well and add salt and freshly ground black pepper. Remove the pastry from the oven and remove the paper and beans, pour the filling into the pastry base and return to the oven for 30-40 minutes, or until the centre has just set. Serve warm, garnished with chive flowers. Remove the pastry from the oven and remove the paper and beans, pour the filling into the pastry base and return to the oven for 30-40 minutes, or until the centre has just set. Serve warm, garnished with chive flowers."
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} | 9f02cd17e1fd3f47ead5b5d8cc5d2f4f235476a50d49a6734d3519f8a578c1ac | Easy corned beef hash recipe
An average of 4.1 out of 5 stars from 10 ratings This is about as easy as you can get - cook this corned beef hash in batches and keep it warm in dishes covered with aluminium foil in a low oven. 200g/7oz unsalted butter10 onions, sliced7kg/15lb 4oz floury white potatoes, boiled and chopped into cubes10 x 340g/12oz tins corned beef, chopped into cubes150ml/5fl oz Worcestershire saucesmall bunch curly parsley, choppedsea salt and freshly ground black pepper 200g/7oz unsalted butter 10 onions, sliced 7kg/15lb 4oz floury white potatoes, boiled and chopped into cubes 10 x 340g/12oz tins corned beef, chopped into cubes 150ml/5fl oz Worcestershire sauce small bunch curly parsley, chopped sea salt and freshly ground black pepper Method Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper. Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper. | {
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"title": "Easy corned beef hash recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings This is about as easy as you can get - cook this corned beef hash in batches and keep it warm in dishes covered with aluminium foil in a low oven. 200g/7oz unsalted butter10 onions, sliced7kg/15lb 4oz floury white potatoes, boiled and chopped into cubes10 x 340g/12oz tins corned beef, chopped into cubes150ml/5fl oz Worcestershire saucesmall bunch curly parsley, choppedsea salt and freshly ground black pepper 200g/7oz unsalted butter 10 onions, sliced 7kg/15lb 4oz floury white potatoes, boiled and chopped into cubes 10 x 340g/12oz tins corned beef, chopped into cubes 150ml/5fl oz Worcestershire sauce small bunch curly parsley, chopped sea salt and freshly ground black pepper Method Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper. Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Melt the butter in frying pans until foaming and gently fry the onions for 2-3 minutes, or until softened. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. Add the potatoes and the corned beef and fry for 5-6 minutes, pressing down the mixture every so often with a fish slice, until the mixture is golden-brown and crisp. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper. When the corned beef hash is cooked, remove the pan from the heat, sprinkle over the Worcestershire sauce and parsley and season to taste with salt and freshly ground black pepper."
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} | 050e59860b31c05b00a69cf1e01fb3d6fbf0887fddb07505bf118473fffa0d1f | Chicken chasseur for a crowd recipe
An average of 5.0 out of 5 stars from 1 rating This recipe feeds a lot of people so you will need large frying pans and ovenproof dishes. It may be easier to cook it in batches. 125g/4½oz plain floursea salt and freshly ground black pepper7.5kg /9lb 13oz chicken thighs, skinned and bone removed and cut into 3cm pieces150ml/5fl oz sunflower oil875g/1lb 15oz button mushrooms5 onions, sliced2.8 litres/5 pints chicken stock150ml/5fl oz tomato purée25g/1oz fresh tarragon, half left as sprigs, half finely chopped5 x 400g/14oz tins chopped tomatoessmall bunch curly parsley, finely chopped 125g/4½oz plain flour sea salt and freshly ground black pepper 7.5kg /9lb 13oz chicken thighs, skinned and bone removed and cut into 3cm pieces 150ml/5fl oz sunflower oil 875g/1lb 15oz button mushrooms 5 onions, sliced 2.8 litres/5 pints chicken stock 150ml/5fl oz tomato purée 25g/1oz fresh tarragon, half left as sprigs, half finely chopped 5 x 400g/14oz tins chopped tomatoes small bunch curly parsley, finely chopped Method Preheat the oven to 180C/350F/Gas 4.Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess. Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside.Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes.Place the chicken back in the pans and add the stock, tomato purée, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through. Adjust the seasoning if necessary then add the parsley and the chopped tarragon. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess. Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess. Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside. Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside. Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes. Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes. Place the chicken back in the pans and add the stock, tomato purée, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through. Place the chicken back in the pans and add the stock, tomato purée, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through. Adjust the seasoning if necessary then add the parsley and the chopped tarragon. Adjust the seasoning if necessary then add the parsley and the chopped tarragon. | {
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"title": "Chicken chasseur for a crowd recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This recipe feeds a lot of people so you will need large frying pans and ovenproof dishes. It may be easier to cook it in batches. 125g/4½oz plain floursea salt and freshly ground black pepper7.5kg /9lb 13oz chicken thighs, skinned and bone removed and cut into 3cm pieces150ml/5fl oz sunflower oil875g/1lb 15oz button mushrooms5 onions, sliced2.8 litres/5 pints chicken stock150ml/5fl oz tomato purée25g/1oz fresh tarragon, half left as sprigs, half finely chopped5 x 400g/14oz tins chopped tomatoessmall bunch curly parsley, finely chopped 125g/4½oz plain flour sea salt and freshly ground black pepper 7.5kg /9lb 13oz chicken thighs, skinned and bone removed and cut into 3cm pieces 150ml/5fl oz sunflower oil 875g/1lb 15oz button mushrooms 5 onions, sliced 2.8 litres/5 pints chicken stock 150ml/5fl oz tomato purée 25g/1oz fresh tarragon, half left as sprigs, half finely chopped 5 x 400g/14oz tins chopped tomatoes small bunch curly parsley, finely chopped Method Preheat the oven to 180C/350F/Gas 4.Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess. Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside.Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes.Place the chicken back in the pans and add the stock, tomato purée, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through. Adjust the seasoning if necessary then add the parsley and the chopped tarragon. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess. Place the flour into a bowl and season with salt and freshly ground pepper. Dredge the chicken in the flour, shaking off any excess. Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside. Heat a large, deep frying pan and add the oil. Fry the chicken pieces skin-side down for 1-2 minutes until golden-brown, turn over and brown on the other side. Remove the chicken from the pans and set aside. Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes. Add a little more oil if the pans are dry then add the mushrooms and fry for 2-3 minutes. Add the onion and cook for a further five minutes. Place the chicken back in the pans and add the stock, tomato purée, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through. Place the chicken back in the pans and add the stock, tomato purée, whole tarragon sprigs and tomatoes. Bring to the boil and transfer the chicken to ovenproof dishes. Cover with aluminium foil and place in the oven for 45 minutes, or until the chicken is cooked through. Adjust the seasoning if necessary then add the parsley and the chopped tarragon. Adjust the seasoning if necessary then add the parsley and the chopped tarragon."
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} | 0b76c61aaf1e2dd31a1103d8ab83cad6b77bb558ea9974e7d8c6f546463c6e1e | Cottage pie to feed a crowd recipe
An average of 3.0 out of 5 stars from 2 ratings Cottage pie to feed a crowd. You may it easier to cook the filling in batches, mixing it all together before you fill the dishes. 150ml/5fl oz sunflower oil10 large onions, peeled, chopped1kg/2lb 4oz carrots, peeled, finely chopped5kg/11lb lean beef mince300g/10½oz plain flour 4.5 litres/8 pints beef stock2.8 litres/5 pints cold water300g/10½oz tomato purée4 dried bay leaves4 tbsp Worcestershire sauce8 tbsp finely chopped parsleysalt and freshly ground black pepper 150ml/5fl oz sunflower oil 10 large onions, peeled, chopped 1kg/2lb 4oz carrots, peeled, finely chopped 5kg/11lb lean beef mince 300g/10½oz plain flour 4.5 litres/8 pints beef stock 2.8 litres/5 pints cold water 300g/10½oz tomato purée 4 dried bay leaves 4 tbsp Worcestershire sauce 8 tbsp finely chopped parsley salt and freshly ground black pepper 8kg/18lb floury potatoes, peeled and cut into even-sized pieces400g/14oz butter, cubed450ml/16fl oz milk 8kg/18lb floury potatoes, peeled and cut into even-sized pieces 400g/14oz butter, cubed 450ml/16fl oz milk Method Preheat the oven to 200C/400F/Gas 6.Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside.Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt.Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork.Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside. Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt. Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork. Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork. Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. | {
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"content": "An average of 3.0 out of 5 stars from 2 ratings Cottage pie to feed a crowd. You may it easier to cook the filling in batches, mixing it all together before you fill the dishes. 150ml/5fl oz sunflower oil10 large onions, peeled, chopped1kg/2lb 4oz carrots, peeled, finely chopped5kg/11lb lean beef mince300g/10½oz plain flour 4.5 litres/8 pints beef stock2.8 litres/5 pints cold water300g/10½oz tomato purée4 dried bay leaves4 tbsp Worcestershire sauce8 tbsp finely chopped parsleysalt and freshly ground black pepper 150ml/5fl oz sunflower oil 10 large onions, peeled, chopped 1kg/2lb 4oz carrots, peeled, finely chopped 5kg/11lb lean beef mince 300g/10½oz plain flour 4.5 litres/8 pints beef stock 2.8 litres/5 pints cold water 300g/10½oz tomato purée 4 dried bay leaves 4 tbsp Worcestershire sauce 8 tbsp finely chopped parsley salt and freshly ground black pepper 8kg/18lb floury potatoes, peeled and cut into even-sized pieces400g/14oz butter, cubed450ml/16fl oz milk 8kg/18lb floury potatoes, peeled and cut into even-sized pieces 400g/14oz butter, cubed 450ml/16fl oz milk Method Preheat the oven to 200C/400F/Gas 6.Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside.Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt.Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork.Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Heat the sunflower oil in a large deep pan over a medium heat and gently fry the onion and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over. Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming. Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Gradually add the beef stock to the pan, then add the cold water, tomato purée and bay leaves. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside. Season with Worcestershire sauce, salt and freshly ground black pepper and stir in the parsley. Remove from the heat, spoon into several ovenproof dishes and set aside. Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Half-fill a very large pan, or two smaller pans, with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to steam off any excess moisture, then remove the potatoes from the heat. Add the butter and milk and mash until smooth and creamy. Season with a little salt. Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork. Spoon the mash over the mince mixture, working towards the middle from the outside. Smooth with a palette knife then create patterns on the surface using a fork. Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Place the dishes on baking trays and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges."
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} | 0c16c34b87db0bdd61edc27f72b720a38fac9c1760b90b42162e062d47ddb30f | Jam sponge pudding recipe
An average of 5.0 out of 5 stars from 3 ratings A classic nursery favourite that is the perfect pudding on a cold winter night - cooked in minutes in the microwave. 100g/3½oz strawberry or raspberry jam350g/12oz butter, softened, plus extra for greasing100g/3½oz golden syrup125g/4½oz caster sugar6 free-range eggs, lightly beaten350g/12oz self-raising flour 100g/3½oz strawberry or raspberry jam 350g/12oz butter, softened, plus extra for greasing 100g/3½oz golden syrup 125g/4½oz caster sugar 6 free-range eggs, lightly beaten 350g/12oz self-raising flour 85g/3oz strawberry or raspberry jam 85g/3oz strawberry or raspberry jam Method Generously butter the inside of two 1.2 litre/2 pint pudding basins.Spoon the jam into the base of the pudding basin and set aside.Beat the butter, golden syrup and sugar together in a mixer until light and fluffy.Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick.Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon.Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Spoon the jam into the base of the pudding basin and set aside. Spoon the jam into the base of the pudding basin and set aside. Beat the butter, golden syrup and sugar together in a mixer until light and fluffy. Beat the butter, golden syrup and sugar together in a mixer until light and fluffy. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick. Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon. Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard. To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard. | {
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"title": "Jam sponge pudding recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A classic nursery favourite that is the perfect pudding on a cold winter night - cooked in minutes in the microwave. 100g/3½oz strawberry or raspberry jam350g/12oz butter, softened, plus extra for greasing100g/3½oz golden syrup125g/4½oz caster sugar6 free-range eggs, lightly beaten350g/12oz self-raising flour 100g/3½oz strawberry or raspberry jam 350g/12oz butter, softened, plus extra for greasing 100g/3½oz golden syrup 125g/4½oz caster sugar 6 free-range eggs, lightly beaten 350g/12oz self-raising flour 85g/3oz strawberry or raspberry jam 85g/3oz strawberry or raspberry jam Method Generously butter the inside of two 1.2 litre/2 pint pudding basins.Spoon the jam into the base of the pudding basin and set aside.Beat the butter, golden syrup and sugar together in a mixer until light and fluffy.Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick.Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon.Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Spoon the jam into the base of the pudding basin and set aside. Spoon the jam into the base of the pudding basin and set aside. Beat the butter, golden syrup and sugar together in a mixer until light and fluffy. Beat the butter, golden syrup and sugar together in a mixer until light and fluffy. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at a dropping consistency. Add a splash of milk if the mixture is too thick. Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon. Spoon the mixture into the pudding basins, only filling them three quarters full, then smooth the surface with the back of a spoon. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave for five minutes.The pudding is done when a skewer inserted into the centre of the pudding comes out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard. To serve, spoon the extra jam over the pudding, cut into generous wedges and serve with custard."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
}
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{
"$oid": "68bad282eb3bdbfd0cc00ec7"
} | 725d4d3f850f3721766ac9bf9ad9002472a424436425ac0457a470491636005e | Chocolate sponge pudding recipe
An average of 4.0 out of 5 stars from 4 ratings A yummy nursery pudding that is quick and easy to make and bound to be eaten in moments. 100g/3½oz golden syrup350g/12oz butter, softened, plus extra for greasing125g/4½oz caster sugar100g/3½oz cocoa powder6 free-range eggs, lightly beaten350g/12oz self-raising flour 100g/3½oz golden syrup 350g/12oz butter, softened, plus extra for greasing 125g/4½oz caster sugar 100g/3½oz cocoa powder 6 free-range eggs, lightly beaten 350g/12oz self-raising flour Method Generously butter the inside of two 1.2 litre/2 pint pudding basins.Spoon half the golden syrup into the base of each pudding basin and set aside.Beat the butter, sugar and cocoa powder together in a mixer until fluffy.Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at just dropping consistency. Add a splash of milk if the mixture is too thick.Spoon the mixture into the pudding basins only filling them three quarters full, then smooth the top with the back of a spoon.Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave on high power for five minutes. The pudding is done when a skewer inserted into the centre of the pudding come out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.Cut the puddings into 8 generous wedges each and serve with custard. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Spoon half the golden syrup into the base of each pudding basin and set aside. Spoon half the golden syrup into the base of each pudding basin and set aside. Beat the butter, sugar and cocoa powder together in a mixer until fluffy. Beat the butter, sugar and cocoa powder together in a mixer until fluffy. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at just dropping consistency. Add a splash of milk if the mixture is too thick. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at just dropping consistency. Add a splash of milk if the mixture is too thick. Spoon the mixture into the pudding basins only filling them three quarters full, then smooth the top with the back of a spoon. Spoon the mixture into the pudding basins only filling them three quarters full, then smooth the top with the back of a spoon. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave on high power for five minutes. The pudding is done when a skewer inserted into the centre of the pudding come out clean. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave on high power for five minutes. The pudding is done when a skewer inserted into the centre of the pudding come out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Cut the puddings into 8 generous wedges each and serve with custard. Cut the puddings into 8 generous wedges each and serve with custard. Recipe tips If you don't have a microwave, you can steam this pudding the old-fashioned way. Cover the basin with a circle of baking parchment, with the pleat in the centre of the pudding and then cover again with aluminium foil. Tie the pudding very tightly around the rim with string, leaving a handle. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chocolate_sponge_pudding_16237",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate sponge pudding recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings A yummy nursery pudding that is quick and easy to make and bound to be eaten in moments. 100g/3½oz golden syrup350g/12oz butter, softened, plus extra for greasing125g/4½oz caster sugar100g/3½oz cocoa powder6 free-range eggs, lightly beaten350g/12oz self-raising flour 100g/3½oz golden syrup 350g/12oz butter, softened, plus extra for greasing 125g/4½oz caster sugar 100g/3½oz cocoa powder 6 free-range eggs, lightly beaten 350g/12oz self-raising flour Method Generously butter the inside of two 1.2 litre/2 pint pudding basins.Spoon half the golden syrup into the base of each pudding basin and set aside.Beat the butter, sugar and cocoa powder together in a mixer until fluffy.Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at just dropping consistency. Add a splash of milk if the mixture is too thick.Spoon the mixture into the pudding basins only filling them three quarters full, then smooth the top with the back of a spoon.Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave on high power for five minutes. The pudding is done when a skewer inserted into the centre of the pudding come out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin.Cut the puddings into 8 generous wedges each and serve with custard. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Generously butter the inside of two 1.2 litre/2 pint pudding basins. Spoon half the golden syrup into the base of each pudding basin and set aside. Spoon half the golden syrup into the base of each pudding basin and set aside. Beat the butter, sugar and cocoa powder together in a mixer until fluffy. Beat the butter, sugar and cocoa powder together in a mixer until fluffy. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at just dropping consistency. Add a splash of milk if the mixture is too thick. Beat in half the eggs followed by half the flour and when well combined, add the remaining eggs and flour. The mixture should be at just dropping consistency. Add a splash of milk if the mixture is too thick. Spoon the mixture into the pudding basins only filling them three quarters full, then smooth the top with the back of a spoon. Spoon the mixture into the pudding basins only filling them three quarters full, then smooth the top with the back of a spoon. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave on high power for five minutes. The pudding is done when a skewer inserted into the centre of the pudding come out clean. Loosely cover with cling film, allowing room for the cling film to inflate as the mixture rises, and cook in the microwave on high power for five minutes. The pudding is done when a skewer inserted into the centre of the pudding come out clean. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Leave to stand for five minutes then run a blunt knife around the edge of the pudding to loosen the sides, carefully invert onto a deep plate and remove the basin. Cut the puddings into 8 generous wedges each and serve with custard. Cut the puddings into 8 generous wedges each and serve with custard. Recipe tips If you don't have a microwave, you can steam this pudding the old-fashioned way. Cover the basin with a circle of baking parchment, with the pleat in the centre of the pudding and then cover again with aluminium foil. Tie the pudding very tightly around the rim with string, leaving a handle. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.)"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad282eb3bdbfd0cc00ec8"
} | ad9d316908ab9c7d929c07b302724426ca105465c0ba7b3a376498ee016a6f90 | Warm chocolate and amaretto pudding recipe
An average of 3.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chocolate_and_60154_16x9.jpg Gennaro Contaldo's simple, old-fashioned chocolate pudding can be served either warm or chilled and is very easy to prepare. 500ml/18fl oz milk1 tbsp plain flour 2 tbsp caster sugar 1 vanilla pod, halved lengthways, seeds removed80ml/2½fl oz Amaretto (or other almond liqueur)100g/3½oz dark chocolate, finely chopped 50g/2oz unsalted butter 30g/1oz amaretti biscuits, crushed 500ml/18fl oz milk 1 tbsp plain flour 2 tbsp caster sugar 1 vanilla pod, halved lengthways, seeds removed 80ml/2½fl oz Amaretto (or other almond liqueur) 100g/3½oz dark chocolate, finely chopped 50g/2oz unsalted butter 30g/1oz amaretti biscuits, crushed Method Warm the milk in a saucepan over a low heat.Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously.Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens.Remove the pan from the heat and stir in the chocolate and butter.To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits. Warm the milk in a saucepan over a low heat. Warm the milk in a saucepan over a low heat. Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously. Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously. Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens. Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens. Remove the pan from the heat and stir in the chocolate and butter. Remove the pan from the heat and stir in the chocolate and butter. To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits. To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/warm_chocolate_and_60154",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Warm chocolate and amaretto pudding recipe",
"content": "An average of 3.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chocolate_and_60154_16x9.jpg Gennaro Contaldo's simple, old-fashioned chocolate pudding can be served either warm or chilled and is very easy to prepare. 500ml/18fl oz milk1 tbsp plain flour 2 tbsp caster sugar 1 vanilla pod, halved lengthways, seeds removed80ml/2½fl oz Amaretto (or other almond liqueur)100g/3½oz dark chocolate, finely chopped 50g/2oz unsalted butter 30g/1oz amaretti biscuits, crushed 500ml/18fl oz milk 1 tbsp plain flour 2 tbsp caster sugar 1 vanilla pod, halved lengthways, seeds removed 80ml/2½fl oz Amaretto (or other almond liqueur) 100g/3½oz dark chocolate, finely chopped 50g/2oz unsalted butter 30g/1oz amaretti biscuits, crushed Method Warm the milk in a saucepan over a low heat.Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously.Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens.Remove the pan from the heat and stir in the chocolate and butter.To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits. Warm the milk in a saucepan over a low heat. Warm the milk in a saucepan over a low heat. Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously. Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth. Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously. Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens. Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens. Remove the pan from the heat and stir in the chocolate and butter. Remove the pan from the heat and stir in the chocolate and butter. To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits. To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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