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} | 38b94c339e85a93c97b38f49e37bb831515071e11b47639f3a51b67fd5925c70 | Sabich recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sabich_11616_16x9.jpg A regular on the Tel Aviv snack scene, sabich combines hot, salty, fried aubergine and cold salad with creamy, nutty hummus and zingy crunchy pickles. We’ve left out the Israeli mango pickle, as it’s hard to get in this country but if you do find some, you won’t regret it. ½ aubergine, sliced into 1cm/½in thick rounds1 tsp olive oil 1 tomato, chopped¼ cucumber, chopped½ lemon, juice only1 tbsp finely chopped fresh flat-leaf parsley3 red or white cabbage leaves, shredded1 tbsp white or red wine vinegar3 tbsp tahini3 tbsp plain yoghurt2 large pitta breads2 tbsp hummus2 hard-boiled eggs, peeled and sliced1 pickled chillisalt and freshly ground black pepper ½ aubergine, sliced into 1cm/½in thick rounds 1 tsp olive oil 1 tomato, chopped ¼ cucumber, chopped ½ lemon, juice only 1 tbsp finely chopped fresh flat-leaf parsley 3 red or white cabbage leaves, shredded 1 tbsp white or red wine vinegar 3 tbsp tahini 3 tbsp plain yoghurt 2 large pitta breads 2 tbsp hummus 2 hard-boiled eggs, peeled and sliced 1 pickled chilli salt and freshly ground black pepper Method Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside.Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside.In another bowl, toss cabbage with the vinegar and season with salt. Set aside.In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside.Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve. Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside. Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside. Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside. Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside. In another bowl, toss cabbage with the vinegar and season with salt. Set aside. In another bowl, toss cabbage with the vinegar and season with salt. Set aside. In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside. In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside. Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve. Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve. | {
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"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sabich_11616_16x9.jpg A regular on the Tel Aviv snack scene, sabich combines hot, salty, fried aubergine and cold salad with creamy, nutty hummus and zingy crunchy pickles. We’ve left out the Israeli mango pickle, as it’s hard to get in this country but if you do find some, you won’t regret it. ½ aubergine, sliced into 1cm/½in thick rounds1 tsp olive oil 1 tomato, chopped¼ cucumber, chopped½ lemon, juice only1 tbsp finely chopped fresh flat-leaf parsley3 red or white cabbage leaves, shredded1 tbsp white or red wine vinegar3 tbsp tahini3 tbsp plain yoghurt2 large pitta breads2 tbsp hummus2 hard-boiled eggs, peeled and sliced1 pickled chillisalt and freshly ground black pepper ½ aubergine, sliced into 1cm/½in thick rounds 1 tsp olive oil 1 tomato, chopped ¼ cucumber, chopped ½ lemon, juice only 1 tbsp finely chopped fresh flat-leaf parsley 3 red or white cabbage leaves, shredded 1 tbsp white or red wine vinegar 3 tbsp tahini 3 tbsp plain yoghurt 2 large pitta breads 2 tbsp hummus 2 hard-boiled eggs, peeled and sliced 1 pickled chilli salt and freshly ground black pepper Method Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside.Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside.In another bowl, toss cabbage with the vinegar and season with salt. Set aside.In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside.Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve. Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside. Heat a large frying pan or griddle pan over medium–high heat. Brush the aubergine slices with oil and fry on both sides, until golden brown, smoky and tender. Sprinkle the aubergine with salt and set aside. Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside. Meanwhile, mix the tomatoes, cucumber, 1 teaspoon of the lemon juice, and parsley together in a bowl. Season with salt and freshly ground black pepper, to taste. Set aside. In another bowl, toss cabbage with the vinegar and season with salt. Set aside. In another bowl, toss cabbage with the vinegar and season with salt. Set aside. In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside. In a small bowl, stir together the tahini and yoghurt until smooth. Add the remaining lemon juice and 1 tablespoon of water. Stir until smooth and add salt, to taste. Set aside. Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve. Warm the pitta bread in the toaster, and carefully split it open to form a pocket. Spread the hummus across the bread. Place the fried aubergine on top and drizzle each with the tahini sauce, then top with sliced eggs, pickled cabbage and cucumber mixture. Top with a pickled chilli and serve."
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} | ce1169f99f847ab1a4e91d4b0c33d246c8170837a0fe72d71412cfb1e75eed66 | Saddle of venison with boulangère potatoes recipe
An average of 4.7 out of 5 stars from 3 ratings This hearty dish of venison and mushroom is full of autumnal flavour and would make an impressive main at a dinner party 2 white onions, thinly sliced20g/¾ oz butter10 charlotte potatoes, sliced into discs with a mandolin10ml/2 tsp chardonnay vinegar500ml/18 fl oz chicken stock1 bay leaf1 sprig thymesea salt and freshly ground black pepper 2 white onions, thinly sliced 20g/¾ oz butter 10 charlotte potatoes, sliced into discs with a mandolin 10ml/2 tsp chardonnay vinegar 500ml/18 fl oz chicken stock 1 bay leaf 1 sprig thyme sea salt and freshly ground black pepper 150g/5½ oz butter, softened15g/½ oz cep powder 150g/5½ oz butter, softened 15g/½ oz cep powder 400g/14 oz venison loin clean of sliver and fat4 large fresh ceps, cleaned and cut in half150ml/5½ oz readymade best quality beef gravy50g/1¾ oz Lingonberriessalt and freshly ground black pepper 400g/14 oz venison loin clean of sliver and fat 4 large fresh ceps, cleaned and cut in half 150ml/5½ oz readymade best quality beef gravy 50g/1¾ oz Lingonberries salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.To make the boulangère potatoes, sweat the onions with the butter, salt and pepper until soft and translucent. Set aside. Arrange the potato slices around the outside of a round oven proof dish. Continue to place them in concentric circles, working your way into the centre of the dish. Top with a layer of onions and repeat the process until the pot is full and the potaoto and onion is used up. Pour over the chicken stock – it should come about ¾ of the way up the potatoes. Add the bay and thyme and bake for 45 minutes. To make the cep butter, mix the softened butter with the cep powder and set aside. Season the venison and place a large heavy-based pan over a medium heat. Add the meat and brown it all over. Once coloured, add 100g/3½ oz of the cep butter and use it to baste the meat until cooked to your liking. Allow to rest.Score the ceps and place cut-side-down in a hot frying pan. Season with salt and pepper and add 20g/¾ oz of the cep butter, remove from the heat and allow to rest.To serve, slice the venison and lay onto a plate, add the roasted ceps. Bring the gravy to the boil with the lingonberries and then drizzle on the plate. Serve the boulangère potatoes on the side. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the boulangère potatoes, sweat the onions with the butter, salt and pepper until soft and translucent. Set aside. Arrange the potato slices around the outside of a round oven proof dish. Continue to place them in concentric circles, working your way into the centre of the dish. Top with a layer of onions and repeat the process until the pot is full and the potaoto and onion is used up. Pour over the chicken stock – it should come about ¾ of the way up the potatoes. Add the bay and thyme and bake for 45 minutes. To make the boulangère potatoes, sweat the onions with the butter, salt and pepper until soft and translucent. Set aside. Arrange the potato slices around the outside of a round oven proof dish. Continue to place them in concentric circles, working your way into the centre of the dish. Top with a layer of onions and repeat the process until the pot is full and the potaoto and onion is used up. Pour over the chicken stock – it should come about ¾ of the way up the potatoes. Add the bay and thyme and bake for 45 minutes. To make the cep butter, mix the softened butter with the cep powder and set aside. To make the cep butter, mix the softened butter with the cep powder and set aside. Season the venison and place a large heavy-based pan over a medium heat. Add the meat and brown it all over. Once coloured, add 100g/3½ oz of the cep butter and use it to baste the meat until cooked to your liking. Allow to rest. Season the venison and place a large heavy-based pan over a medium heat. Add the meat and brown it all over. Once coloured, add 100g/3½ oz of the cep butter and use it to baste the meat until cooked to your liking. Allow to rest. Score the ceps and place cut-side-down in a hot frying pan. Season with salt and pepper and add 20g/¾ oz of the cep butter, remove from the heat and allow to rest. Score the ceps and place cut-side-down in a hot frying pan. Season with salt and pepper and add 20g/¾ oz of the cep butter, remove from the heat and allow to rest. To serve, slice the venison and lay onto a plate, add the roasted ceps. Bring the gravy to the boil with the lingonberries and then drizzle on the plate. Serve the boulangère potatoes on the side. To serve, slice the venison and lay onto a plate, add the roasted ceps. Bring the gravy to the boil with the lingonberries and then drizzle on the plate. Serve the boulangère potatoes on the side. | {
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"title": "Saddle of venison with boulangère potatoes recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings This hearty dish of venison and mushroom is full of autumnal flavour and would make an impressive main at a dinner party 2 white onions, thinly sliced20g/¾ oz butter10 charlotte potatoes, sliced into discs with a mandolin10ml/2 tsp chardonnay vinegar500ml/18 fl oz chicken stock1 bay leaf1 sprig thymesea salt and freshly ground black pepper 2 white onions, thinly sliced 20g/¾ oz butter 10 charlotte potatoes, sliced into discs with a mandolin 10ml/2 tsp chardonnay vinegar 500ml/18 fl oz chicken stock 1 bay leaf 1 sprig thyme sea salt and freshly ground black pepper 150g/5½ oz butter, softened15g/½ oz cep powder 150g/5½ oz butter, softened 15g/½ oz cep powder 400g/14 oz venison loin clean of sliver and fat4 large fresh ceps, cleaned and cut in half150ml/5½ oz readymade best quality beef gravy50g/1¾ oz Lingonberriessalt and freshly ground black pepper 400g/14 oz venison loin clean of sliver and fat 4 large fresh ceps, cleaned and cut in half 150ml/5½ oz readymade best quality beef gravy 50g/1¾ oz Lingonberries salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.To make the boulangère potatoes, sweat the onions with the butter, salt and pepper until soft and translucent. Set aside. Arrange the potato slices around the outside of a round oven proof dish. Continue to place them in concentric circles, working your way into the centre of the dish. Top with a layer of onions and repeat the process until the pot is full and the potaoto and onion is used up. Pour over the chicken stock – it should come about ¾ of the way up the potatoes. Add the bay and thyme and bake for 45 minutes. To make the cep butter, mix the softened butter with the cep powder and set aside. Season the venison and place a large heavy-based pan over a medium heat. Add the meat and brown it all over. Once coloured, add 100g/3½ oz of the cep butter and use it to baste the meat until cooked to your liking. Allow to rest.Score the ceps and place cut-side-down in a hot frying pan. Season with salt and pepper and add 20g/¾ oz of the cep butter, remove from the heat and allow to rest.To serve, slice the venison and lay onto a plate, add the roasted ceps. Bring the gravy to the boil with the lingonberries and then drizzle on the plate. Serve the boulangère potatoes on the side. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the boulangère potatoes, sweat the onions with the butter, salt and pepper until soft and translucent. Set aside. Arrange the potato slices around the outside of a round oven proof dish. Continue to place them in concentric circles, working your way into the centre of the dish. Top with a layer of onions and repeat the process until the pot is full and the potaoto and onion is used up. Pour over the chicken stock – it should come about ¾ of the way up the potatoes. Add the bay and thyme and bake for 45 minutes. To make the boulangère potatoes, sweat the onions with the butter, salt and pepper until soft and translucent. Set aside. Arrange the potato slices around the outside of a round oven proof dish. Continue to place them in concentric circles, working your way into the centre of the dish. Top with a layer of onions and repeat the process until the pot is full and the potaoto and onion is used up. Pour over the chicken stock – it should come about ¾ of the way up the potatoes. Add the bay and thyme and bake for 45 minutes. To make the cep butter, mix the softened butter with the cep powder and set aside. To make the cep butter, mix the softened butter with the cep powder and set aside. Season the venison and place a large heavy-based pan over a medium heat. Add the meat and brown it all over. Once coloured, add 100g/3½ oz of the cep butter and use it to baste the meat until cooked to your liking. Allow to rest. Season the venison and place a large heavy-based pan over a medium heat. Add the meat and brown it all over. Once coloured, add 100g/3½ oz of the cep butter and use it to baste the meat until cooked to your liking. Allow to rest. Score the ceps and place cut-side-down in a hot frying pan. Season with salt and pepper and add 20g/¾ oz of the cep butter, remove from the heat and allow to rest. Score the ceps and place cut-side-down in a hot frying pan. Season with salt and pepper and add 20g/¾ oz of the cep butter, remove from the heat and allow to rest. To serve, slice the venison and lay onto a plate, add the roasted ceps. Bring the gravy to the boil with the lingonberries and then drizzle on the plate. Serve the boulangère potatoes on the side. To serve, slice the venison and lay onto a plate, add the roasted ceps. Bring the gravy to the boil with the lingonberries and then drizzle on the plate. Serve the boulangère potatoes on the side."
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} | 8a51c0e5adc03865f6d25df771ca680bd73c2d30650613d22212acc43c7870aa | Saffron crème caramel recipe
An average of 5.0 out of 5 stars from 2 ratings Saffron and cardamom infuse the custard to make this delicious Iranian dessert. 500ml/18fl oz full-fat milk12 cardamom pods10 saffron stamens4 free-range egg yolks2 free-range eggs80g/3oz caster sugar 500ml/18fl oz full-fat milk 12 cardamom pods 10 saffron stamens 4 free-range egg yolks 2 free-range eggs 80g/3oz caster sugar 125g/4½oz caster sugar 125g/4½oz caster sugar Method For the custard, pour the milk into a saucepan. Remove the cardamom seeds from their green pods. Grind the seeds to a powder, add them to the milk with the saffron stamens and bring to the boil. Remove from the heat, cover with a lid and set aside for 20 minutes to infuse.For the caramel, put the caster sugar in a small pan and then pour enough water to just cover it. Place the pan over a moderate heat and leave to boil, watching carefully, until walnut-brown in colour.Preheat the oven to 150C/130C Fan/Gas 2. Pour the caramel into four China ramekins, twisting each one from side to side until the base of the dish is covered with a fine layer of caramel.Put the kettle on to boil and return to the custard. Beat together the egg yolks, eggs and caster sugar. Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Pour the milk over the eggs and sugar and stir together. Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin, then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes.Bake the custards for 40 minutes, or until they are just set. They should quiver when gently shaken. Remove and leave to cool, then chill in the fridge for at least 2 hours. To turn out, run a palette knife around the edge, place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out. For the custard, pour the milk into a saucepan. Remove the cardamom seeds from their green pods. Grind the seeds to a powder, add them to the milk with the saffron stamens and bring to the boil. Remove from the heat, cover with a lid and set aside for 20 minutes to infuse. For the custard, pour the milk into a saucepan. Remove the cardamom seeds from their green pods. Grind the seeds to a powder, add them to the milk with the saffron stamens and bring to the boil. Remove from the heat, cover with a lid and set aside for 20 minutes to infuse. For the caramel, put the caster sugar in a small pan and then pour enough water to just cover it. Place the pan over a moderate heat and leave to boil, watching carefully, until walnut-brown in colour. For the caramel, put the caster sugar in a small pan and then pour enough water to just cover it. Place the pan over a moderate heat and leave to boil, watching carefully, until walnut-brown in colour. Preheat the oven to 150C/130C Fan/Gas 2. Pour the caramel into four China ramekins, twisting each one from side to side until the base of the dish is covered with a fine layer of caramel. Preheat the oven to 150C/130C Fan/Gas 2. Pour the caramel into four China ramekins, twisting each one from side to side until the base of the dish is covered with a fine layer of caramel. Put the kettle on to boil and return to the custard. Beat together the egg yolks, eggs and caster sugar. Put the kettle on to boil and return to the custard. Beat together the egg yolks, eggs and caster sugar. Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Pour the milk over the eggs and sugar and stir together. Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Pour the milk over the eggs and sugar and stir together. Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin, then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes. Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin, then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes. Bake the custards for 40 minutes, or until they are just set. They should quiver when gently shaken. Bake the custards for 40 minutes, or until they are just set. They should quiver when gently shaken. Remove and leave to cool, then chill in the fridge for at least 2 hours. Remove and leave to cool, then chill in the fridge for at least 2 hours. To turn out, run a palette knife around the edge, place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out. To turn out, run a palette knife around the edge, place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out. | {
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"title": "Saffron crème caramel recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Saffron and cardamom infuse the custard to make this delicious Iranian dessert. 500ml/18fl oz full-fat milk12 cardamom pods10 saffron stamens4 free-range egg yolks2 free-range eggs80g/3oz caster sugar 500ml/18fl oz full-fat milk 12 cardamom pods 10 saffron stamens 4 free-range egg yolks 2 free-range eggs 80g/3oz caster sugar 125g/4½oz caster sugar 125g/4½oz caster sugar Method For the custard, pour the milk into a saucepan. Remove the cardamom seeds from their green pods. Grind the seeds to a powder, add them to the milk with the saffron stamens and bring to the boil. Remove from the heat, cover with a lid and set aside for 20 minutes to infuse.For the caramel, put the caster sugar in a small pan and then pour enough water to just cover it. Place the pan over a moderate heat and leave to boil, watching carefully, until walnut-brown in colour.Preheat the oven to 150C/130C Fan/Gas 2. Pour the caramel into four China ramekins, twisting each one from side to side until the base of the dish is covered with a fine layer of caramel.Put the kettle on to boil and return to the custard. Beat together the egg yolks, eggs and caster sugar. Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Pour the milk over the eggs and sugar and stir together. Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin, then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes.Bake the custards for 40 minutes, or until they are just set. They should quiver when gently shaken. Remove and leave to cool, then chill in the fridge for at least 2 hours. To turn out, run a palette knife around the edge, place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out. For the custard, pour the milk into a saucepan. Remove the cardamom seeds from their green pods. Grind the seeds to a powder, add them to the milk with the saffron stamens and bring to the boil. Remove from the heat, cover with a lid and set aside for 20 minutes to infuse. For the custard, pour the milk into a saucepan. Remove the cardamom seeds from their green pods. Grind the seeds to a powder, add them to the milk with the saffron stamens and bring to the boil. Remove from the heat, cover with a lid and set aside for 20 minutes to infuse. For the caramel, put the caster sugar in a small pan and then pour enough water to just cover it. Place the pan over a moderate heat and leave to boil, watching carefully, until walnut-brown in colour. For the caramel, put the caster sugar in a small pan and then pour enough water to just cover it. Place the pan over a moderate heat and leave to boil, watching carefully, until walnut-brown in colour. Preheat the oven to 150C/130C Fan/Gas 2. Pour the caramel into four China ramekins, twisting each one from side to side until the base of the dish is covered with a fine layer of caramel. Preheat the oven to 150C/130C Fan/Gas 2. Pour the caramel into four China ramekins, twisting each one from side to side until the base of the dish is covered with a fine layer of caramel. Put the kettle on to boil and return to the custard. Beat together the egg yolks, eggs and caster sugar. Put the kettle on to boil and return to the custard. Beat together the egg yolks, eggs and caster sugar. Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Pour the milk over the eggs and sugar and stir together. Strain the infused milk through a sieve into a large jug to remove the cardamom and saffron. Pour the milk over the eggs and sugar and stir together. Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin, then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes. Pour or ladle the mixture into the caramel-lined dishes. Lower them into a roasting tin, then place on the middle shelf of the oven. Pour enough boiling water from the kettle to come halfway up the sides of the dishes. Bake the custards for 40 minutes, or until they are just set. They should quiver when gently shaken. Bake the custards for 40 minutes, or until they are just set. They should quiver when gently shaken. Remove and leave to cool, then chill in the fridge for at least 2 hours. Remove and leave to cool, then chill in the fridge for at least 2 hours. To turn out, run a palette knife around the edge, place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out. To turn out, run a palette knife around the edge, place a small plate on top and turn the plate and ramekin over. Shake firmly and let the custard slide out."
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} | f8545598f06a6b642c9b55aab8d2f8b8bc04c1b2b17c6772a2580dc0d581c13b | Sage and onion tear and share bread recipe
An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_tear_and_81823_16x9.jpg Tear and share these delicious sage and onion bread rolls - a perfect accompaniment to a warming soup. 150ml/5fl oz whole milk, plus extra for glazing400g/14oz strong white flour, plus extra for kneading7g/¼oz sachet fast-action dried yeast1 tsp caster sugar1 tsp fine sea salt15g/½oz butter1 tbsp sunflower oil, plus extra for greasing1 large onion, peeled and chopped1 garlic clove, crushed15-20 sage leaves, chopped, plus extra for garnishfreshly ground black pepper 150ml/5fl oz whole milk, plus extra for glazing 400g/14oz strong white flour, plus extra for kneading 7g/¼oz sachet fast-action dried yeast 1 tsp caster sugar 1 tsp fine sea salt 15g/½oz butter 1 tbsp sunflower oil, plus extra for greasing 1 large onion, peeled and chopped 1 garlic clove, crushed 15-20 sage leaves, chopped, plus extra for garnish freshly ground black pepper Method Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather into a ball then turn out onto a lightly floured surface and knead for 10 minutes.Place the dough in an oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for 45-60 minutes or until doubled in size.Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic over a very low heat for 10 minutes, or until softened.Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from the heat, season with lots of freshly ground black pepper and set aside to cool.When the dough has doubled in size, tip it back onto a floured surface and flatten with the palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly incorporated. Sprinkle with a little extra flour if it becomes sticky.Divide the dough into eight and shape into neat balls by pulling the dough from the outside of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size.Preheat the oven to 200C/180C (fan)/Gas 6. Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool a little before serving. Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm. Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather into a ball then turn out onto a lightly floured surface and knead for 10 minutes. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather into a ball then turn out onto a lightly floured surface and knead for 10 minutes. Place the dough in an oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for 45-60 minutes or until doubled in size. Place the dough in an oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for 45-60 minutes or until doubled in size. Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic over a very low heat for 10 minutes, or until softened. Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic over a very low heat for 10 minutes, or until softened. Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from the heat, season with lots of freshly ground black pepper and set aside to cool. Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from the heat, season with lots of freshly ground black pepper and set aside to cool. When the dough has doubled in size, tip it back onto a floured surface and flatten with the palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly incorporated. Sprinkle with a little extra flour if it becomes sticky. When the dough has doubled in size, tip it back onto a floured surface and flatten with the palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly incorporated. Sprinkle with a little extra flour if it becomes sticky. Divide the dough into eight and shape into neat balls by pulling the dough from the outside of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size. Divide the dough into eight and shape into neat balls by pulling the dough from the outside of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size. Preheat the oven to 200C/180C (fan)/Gas 6. Preheat the oven to 200C/180C (fan)/Gas 6. Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool a little before serving. Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool a little before serving. | {
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"title": "Sage and onion tear and share bread recipe",
"content": "An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_tear_and_81823_16x9.jpg Tear and share these delicious sage and onion bread rolls - a perfect accompaniment to a warming soup. 150ml/5fl oz whole milk, plus extra for glazing400g/14oz strong white flour, plus extra for kneading7g/¼oz sachet fast-action dried yeast1 tsp caster sugar1 tsp fine sea salt15g/½oz butter1 tbsp sunflower oil, plus extra for greasing1 large onion, peeled and chopped1 garlic clove, crushed15-20 sage leaves, chopped, plus extra for garnishfreshly ground black pepper 150ml/5fl oz whole milk, plus extra for glazing 400g/14oz strong white flour, plus extra for kneading 7g/¼oz sachet fast-action dried yeast 1 tsp caster sugar 1 tsp fine sea salt 15g/½oz butter 1 tbsp sunflower oil, plus extra for greasing 1 large onion, peeled and chopped 1 garlic clove, crushed 15-20 sage leaves, chopped, plus extra for garnish freshly ground black pepper Method Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather into a ball then turn out onto a lightly floured surface and knead for 10 minutes.Place the dough in an oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for 45-60 minutes or until doubled in size.Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic over a very low heat for 10 minutes, or until softened.Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from the heat, season with lots of freshly ground black pepper and set aside to cool.When the dough has doubled in size, tip it back onto a floured surface and flatten with the palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly incorporated. Sprinkle with a little extra flour if it becomes sticky.Divide the dough into eight and shape into neat balls by pulling the dough from the outside of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size.Preheat the oven to 200C/180C (fan)/Gas 6. Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool a little before serving. Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm. Heat 150ml/5fl oz water and the milk in a saucepan over a low heat until lukewarm. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt. Sift the flour into a large mixing bowl and stir in the yeast, sugar and salt. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather into a ball then turn out onto a lightly floured surface and knead for 10 minutes. Make a well in the centre and stir in the water and milk with a large wooden spoon. Gather into a ball then turn out onto a lightly floured surface and knead for 10 minutes. Place the dough in an oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for 45-60 minutes or until doubled in size. Place the dough in an oiled bowl and cover loosely with oiled cling film. Leave to rise in a warm place for 45-60 minutes or until doubled in size. Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic over a very low heat for 10 minutes, or until softened. Meanwhile, melt the butter and oil in a large non-stick frying pan and fry the onion and garlic over a very low heat for 10 minutes, or until softened. Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from the heat, season with lots of freshly ground black pepper and set aside to cool. Scatter the chopped sage over the onions and cook for a further 2-3 minutes. Remove from the heat, season with lots of freshly ground black pepper and set aside to cool. When the dough has doubled in size, tip it back onto a floured surface and flatten with the palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly incorporated. Sprinkle with a little extra flour if it becomes sticky. When the dough has doubled in size, tip it back onto a floured surface and flatten with the palms of your hands. Spoon the onion mixture on top and knead for a couple of minutes until evenly incorporated. Sprinkle with a little extra flour if it becomes sticky. Divide the dough into eight and shape into neat balls by pulling the dough from the outside of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size. Divide the dough into eight and shape into neat balls by pulling the dough from the outside of the ball and pushing into the centre. Turn over with the ends underneath. Place the rolls in a circle on a large baking tray lined with greaseproof paper, making sure the dough balls are touching. Cover loosely with oiled cling film and leave to prove in a warm place for 45 minutes, or until doubled in size. Preheat the oven to 200C/180C (fan)/Gas 6. Preheat the oven to 200C/180C (fan)/Gas 6. Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool a little before serving. Brush the top of each roll lightly with milk and place a small sage leaf on top. Brush with more milk and bake in the centre of the oven for 20 minutes, or until risen and golden-brown. Transfer to a wire rack and leave to cool a little before serving."
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} | 13e9ffdec0d9d60f49490fdced9821ad45046831da005280d020b3d62859c8d9 | Sage and onion Yorkshire puddings recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_yorkshire_61322_16x9.jpg These sage and onion Yorkshire puddings are perfect with roast pork or chicken. 150g/5½oz plain flour1 tsp dried sage2 free-range eggs, beaten275ml/9½fl oz full-fat milk1 heaped tbsp lard or goose/duck fat1 large onion, slicedsalt 150g/5½oz plain flour 1 tsp dried sage 2 free-range eggs, beaten 275ml/9½fl oz full-fat milk 1 heaped tbsp lard or goose/duck fat 1 large onion, sliced salt Method Preheat the oven to 220C/200C Fan/Gas 7.Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour.Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot.Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly.Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour. Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour. Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot. Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot. Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly. Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly. Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately. Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately. | {
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"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_and_onion_yorkshire_61322_16x9.jpg These sage and onion Yorkshire puddings are perfect with roast pork or chicken. 150g/5½oz plain flour1 tsp dried sage2 free-range eggs, beaten275ml/9½fl oz full-fat milk1 heaped tbsp lard or goose/duck fat1 large onion, slicedsalt 150g/5½oz plain flour 1 tsp dried sage 2 free-range eggs, beaten 275ml/9½fl oz full-fat milk 1 heaped tbsp lard or goose/duck fat 1 large onion, sliced salt Method Preheat the oven to 220C/200C Fan/Gas 7.Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour.Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot.Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly.Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour. Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour. Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot. Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot. Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly. Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly. Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately. Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately."
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} | 982d65f08ce559208f5a49dda20c80a5ce05f8b74a44cf486b82935ee603e92d | Saffron risotto with braised monkfish, fennel, coriander and mint recipe
An average of 3.0 out of 5 stars from 2 ratings A light, herby risotto with braised monkfish – perfect dinner party fare. 75g/2½oz unsalted butter1 onion, finely chopped1 small fennel bulb, finely chopped1 stick celery, finely chopped200g/7oz risotto rice150ml/5fl oz white wine300–400ml/10–14fl oz fish stocklarge pinch saffron 75g/2½oz unsalted butter 1 onion, finely chopped 1 small fennel bulb, finely chopped 1 stick celery, finely chopped 200g/7oz risotto rice 150ml/5fl oz white wine 300–400ml/10–14fl oz fish stock large pinch saffron 50g/1¾oz unsalted butter1 onion, chopped1 fennel bulb, chopped1 red chilli, chopped1 tsp coriander seeds1 orange, juice and zest1 x 400g tin chopped tomatoes500ml/18fl oz red wine1 small-medium monkfish tail, cut into medallions 50g/1¾oz unsalted butter 1 onion, chopped 1 fennel bulb, chopped 1 red chilli, chopped 1 tsp coriander seeds 1 orange, juice and zest 1 x 400g tin chopped tomatoes 500ml/18fl oz red wine 1 small-medium monkfish tail, cut into medallions 1 tbsp freshly chopped coriander1 tbsp freshly chopped mint 1 tbsp freshly chopped coriander 1 tbsp freshly chopped mint Method For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half.Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter.For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes.Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through.Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint. For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half. For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half. Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter. Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter. For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes. For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes. Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through. Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through. Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint. Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint. | {
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"title": "Saffron risotto with braised monkfish, fennel, coriander and mint recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings A light, herby risotto with braised monkfish – perfect dinner party fare. 75g/2½oz unsalted butter1 onion, finely chopped1 small fennel bulb, finely chopped1 stick celery, finely chopped200g/7oz risotto rice150ml/5fl oz white wine300–400ml/10–14fl oz fish stocklarge pinch saffron 75g/2½oz unsalted butter 1 onion, finely chopped 1 small fennel bulb, finely chopped 1 stick celery, finely chopped 200g/7oz risotto rice 150ml/5fl oz white wine 300–400ml/10–14fl oz fish stock large pinch saffron 50g/1¾oz unsalted butter1 onion, chopped1 fennel bulb, chopped1 red chilli, chopped1 tsp coriander seeds1 orange, juice and zest1 x 400g tin chopped tomatoes500ml/18fl oz red wine1 small-medium monkfish tail, cut into medallions 50g/1¾oz unsalted butter 1 onion, chopped 1 fennel bulb, chopped 1 red chilli, chopped 1 tsp coriander seeds 1 orange, juice and zest 1 x 400g tin chopped tomatoes 500ml/18fl oz red wine 1 small-medium monkfish tail, cut into medallions 1 tbsp freshly chopped coriander1 tbsp freshly chopped mint 1 tbsp freshly chopped coriander 1 tbsp freshly chopped mint Method For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half.Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter.For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes.Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through.Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint. For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half. For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half. Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter. Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter. For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes. For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes. Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through. Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through. Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint. Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint."
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} | 326b16975638355d055a089a94f371b05935d530c59680710a1e54a22722685e | Sage and parmesan palmiers recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sage_and_parmesan_73369_16x9.jpg This quintessentially French savoury pastry can be filled with anything you like and looks sensational. 1 tbsp olive oilsmall handful fresh sage leaves200g/7oz ready-made puff pastryplain flour, for dusting8 tbsp freshly grated parmesan 12 tinned anchovies (preserved in oil), drained, finely chopped (optional)freshly ground black pepper1 free-range egg, lightly beatendry sherry, to serve (optional) 1 tbsp olive oil small handful fresh sage leaves 200g/7oz ready-made puff pastry plain flour, for dusting 8 tbsp freshly grated parmesan 12 tinned anchovies (preserved in oil), drained, finely chopped (optional) freshly ground black pepper 1 free-range egg, lightly beaten dry sherry, to serve (optional) Method Heat the olive oil in a frying pan over a medium heat. Add the sage leaves and fry for 1-2 minutes, or until crisp, then remove the sage leaves from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.Roll out the puff pastry onto lightly floured work surface until it measures approximately 20cm x 30cm/8in x 12in. Trim the edges using a sharp knife.Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper.With the longest side of the pastry rectangle facing you, roll each short side of the rectangle into the centre of the pastry so that they meet in the middle (the rolled pastry should resemble a scroll).Brush the rolled pastry all over with the beaten egg and chill in the fridge for 30 minutes. Reserve any remaining egg.When the pastry has chilled, preheat the oven to 200C/400F/Gas 6. Line a baking tray with a silicone sheet.Brush the rolled pastry all over with the beaten egg once again, then, using a very sharp knife, cut it into 10 slices (cut so that each slice comprises two circles of pastry).Place the slices of pastry onto the prepared baking tray and bake for 10-12 minutes, or until the pastry has puffed up and is golden-brown. Set aside to cool slightly before serving with a glass of sherry, if desired. Heat the olive oil in a frying pan over a medium heat. Add the sage leaves and fry for 1-2 minutes, or until crisp, then remove the sage leaves from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Heat the olive oil in a frying pan over a medium heat. Add the sage leaves and fry for 1-2 minutes, or until crisp, then remove the sage leaves from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Roll out the puff pastry onto lightly floured work surface until it measures approximately 20cm x 30cm/8in x 12in. Trim the edges using a sharp knife. Roll out the puff pastry onto lightly floured work surface until it measures approximately 20cm x 30cm/8in x 12in. Trim the edges using a sharp knife. Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper. Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper. With the longest side of the pastry rectangle facing you, roll each short side of the rectangle into the centre of the pastry so that they meet in the middle (the rolled pastry should resemble a scroll). With the longest side of the pastry rectangle facing you, roll each short side of the rectangle into the centre of the pastry so that they meet in the middle (the rolled pastry should resemble a scroll). Brush the rolled pastry all over with the beaten egg and chill in the fridge for 30 minutes. Reserve any remaining egg. Brush the rolled pastry all over with the beaten egg and chill in the fridge for 30 minutes. Reserve any remaining egg. When the pastry has chilled, preheat the oven to 200C/400F/Gas 6. Line a baking tray with a silicone sheet. When the pastry has chilled, preheat the oven to 200C/400F/Gas 6. Line a baking tray with a silicone sheet. Brush the rolled pastry all over with the beaten egg once again, then, using a very sharp knife, cut it into 10 slices (cut so that each slice comprises two circles of pastry). Brush the rolled pastry all over with the beaten egg once again, then, using a very sharp knife, cut it into 10 slices (cut so that each slice comprises two circles of pastry). Place the slices of pastry onto the prepared baking tray and bake for 10-12 minutes, or until the pastry has puffed up and is golden-brown. Set aside to cool slightly before serving with a glass of sherry, if desired. Place the slices of pastry onto the prepared baking tray and bake for 10-12 minutes, or until the pastry has puffed up and is golden-brown. Set aside to cool slightly before serving with a glass of sherry, if desired. Recipe tips When the rolled pastry has been brushed with beaten egg it can be frozen for later use. You can adapt this recipe to make goats’ cheese and herb palmiers by substituting the sage leaves and parmesan for one small handful of finely chopped fresh mixed herbs and 10 tablespoons of grated firm Welsh goats’ cheese (this topping also goes well with anchovies, if desired). | {
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"title": "Sage and parmesan palmiers recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sage_and_parmesan_73369_16x9.jpg This quintessentially French savoury pastry can be filled with anything you like and looks sensational. 1 tbsp olive oilsmall handful fresh sage leaves200g/7oz ready-made puff pastryplain flour, for dusting8 tbsp freshly grated parmesan 12 tinned anchovies (preserved in oil), drained, finely chopped (optional)freshly ground black pepper1 free-range egg, lightly beatendry sherry, to serve (optional) 1 tbsp olive oil small handful fresh sage leaves 200g/7oz ready-made puff pastry plain flour, for dusting 8 tbsp freshly grated parmesan 12 tinned anchovies (preserved in oil), drained, finely chopped (optional) freshly ground black pepper 1 free-range egg, lightly beaten dry sherry, to serve (optional) Method Heat the olive oil in a frying pan over a medium heat. Add the sage leaves and fry for 1-2 minutes, or until crisp, then remove the sage leaves from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.Roll out the puff pastry onto lightly floured work surface until it measures approximately 20cm x 30cm/8in x 12in. Trim the edges using a sharp knife.Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper.With the longest side of the pastry rectangle facing you, roll each short side of the rectangle into the centre of the pastry so that they meet in the middle (the rolled pastry should resemble a scroll).Brush the rolled pastry all over with the beaten egg and chill in the fridge for 30 minutes. Reserve any remaining egg.When the pastry has chilled, preheat the oven to 200C/400F/Gas 6. Line a baking tray with a silicone sheet.Brush the rolled pastry all over with the beaten egg once again, then, using a very sharp knife, cut it into 10 slices (cut so that each slice comprises two circles of pastry).Place the slices of pastry onto the prepared baking tray and bake for 10-12 minutes, or until the pastry has puffed up and is golden-brown. Set aside to cool slightly before serving with a glass of sherry, if desired. Heat the olive oil in a frying pan over a medium heat. Add the sage leaves and fry for 1-2 minutes, or until crisp, then remove the sage leaves from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Heat the olive oil in a frying pan over a medium heat. Add the sage leaves and fry for 1-2 minutes, or until crisp, then remove the sage leaves from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Roll out the puff pastry onto lightly floured work surface until it measures approximately 20cm x 30cm/8in x 12in. Trim the edges using a sharp knife. Roll out the puff pastry onto lightly floured work surface until it measures approximately 20cm x 30cm/8in x 12in. Trim the edges using a sharp knife. Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper. Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper. With the longest side of the pastry rectangle facing you, roll each short side of the rectangle into the centre of the pastry so that they meet in the middle (the rolled pastry should resemble a scroll). With the longest side of the pastry rectangle facing you, roll each short side of the rectangle into the centre of the pastry so that they meet in the middle (the rolled pastry should resemble a scroll). Brush the rolled pastry all over with the beaten egg and chill in the fridge for 30 minutes. Reserve any remaining egg. Brush the rolled pastry all over with the beaten egg and chill in the fridge for 30 minutes. Reserve any remaining egg. When the pastry has chilled, preheat the oven to 200C/400F/Gas 6. Line a baking tray with a silicone sheet. When the pastry has chilled, preheat the oven to 200C/400F/Gas 6. Line a baking tray with a silicone sheet. Brush the rolled pastry all over with the beaten egg once again, then, using a very sharp knife, cut it into 10 slices (cut so that each slice comprises two circles of pastry). Brush the rolled pastry all over with the beaten egg once again, then, using a very sharp knife, cut it into 10 slices (cut so that each slice comprises two circles of pastry). Place the slices of pastry onto the prepared baking tray and bake for 10-12 minutes, or until the pastry has puffed up and is golden-brown. Set aside to cool slightly before serving with a glass of sherry, if desired. Place the slices of pastry onto the prepared baking tray and bake for 10-12 minutes, or until the pastry has puffed up and is golden-brown. Set aside to cool slightly before serving with a glass of sherry, if desired. Recipe tips When the rolled pastry has been brushed with beaten egg it can be frozen for later use. You can adapt this recipe to make goats’ cheese and herb palmiers by substituting the sage leaves and parmesan for one small handful of finely chopped fresh mixed herbs and 10 tablespoons of grated firm Welsh goats’ cheese (this topping also goes well with anchovies, if desired)."
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} | de94bc20fe520427295a36c7e36b55380a86bd5ca2ea385ef22692fc4042a502 | Sage, onion and sausage stuffing balls recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_onion_and_sausage_33868_16x9.jpg Stuffing makes for a glorious Christmas side dish, this recipe can be made in advance to reduce stress on the big day. Want to make this recipe gluten-free or vegetarian? Check the tips section. knob of butter, plus extra for greasing1 onion (or ½ large onion), finely chopped375g-400g/13-14oz sausage meat3 large sage leaves, finely chopped80g/2¾oz fresh breadcrumbs salt and freshly ground black pepper knob of butter, plus extra for greasing 1 onion (or ½ large onion), finely chopped 375g-400g/13-14oz sausage meat 3 large sage leaves, finely chopped 80g/2¾oz fresh breadcrumbs salt and freshly ground black pepper Method Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat. Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat. Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined. Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined. If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Recipe tips To make this recipe gluten free, use gluten-free breadcrumbs and sausage meat. You may need to buy gluten-free sausages and remove the meat from their cases. To make this recipe vegetarian, double the amount of breadcrumbs, butter and sage and swap the sausage meat for 1 large free-range egg. Mix and shape as above. It will make about half the amount of stuffing and cook in 25 minutes. To reduce the fat content use good quality sausage meat with a high meat content and less fat. | {
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"title": "Sage, onion and sausage stuffing balls recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sage_onion_and_sausage_33868_16x9.jpg Stuffing makes for a glorious Christmas side dish, this recipe can be made in advance to reduce stress on the big day. Want to make this recipe gluten-free or vegetarian? Check the tips section. knob of butter, plus extra for greasing1 onion (or ½ large onion), finely chopped375g-400g/13-14oz sausage meat3 large sage leaves, finely chopped80g/2¾oz fresh breadcrumbs salt and freshly ground black pepper knob of butter, plus extra for greasing 1 onion (or ½ large onion), finely chopped 375g-400g/13-14oz sausage meat 3 large sage leaves, finely chopped 80g/2¾oz fresh breadcrumbs salt and freshly ground black pepper Method Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat. Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat. Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined. Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined. If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Recipe tips To make this recipe gluten free, use gluten-free breadcrumbs and sausage meat. You may need to buy gluten-free sausages and remove the meat from their cases. To make this recipe vegetarian, double the amount of breadcrumbs, butter and sage and swap the sausage meat for 1 large free-range egg. Mix and shape as above. It will make about half the amount of stuffing and cook in 25 minutes. To reduce the fat content use good quality sausage meat with a high meat content and less fat."
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} | 2375ecb26068311bcea7ffcbcf20644dfd97c10d5ee1ec4c136faf706edcd6c0 | Torta pasqualina (Giant green pie) recipe
An average of 5.0 out of 5 stars from 2 ratings A magnificent Ligurian dish of ricotta, greens and eggs encased in bread. 375g/13oz plain flour, plus extra for dusting1 tsp salt4 tbsp olive oil 375g/13oz plain flour, plus extra for dusting 1 tsp salt 4 tbsp olive oil 1.15kg/2½lb greens (mix of chard, spinach or other greens)2 tbsp olive oil, plus extra for brushing 1kg/2lb 4oz onions, roughly chopped350g/12oz ricotta85g/3oz Parmesan, finely gratedgrated nutmeg, to taste9 large free-range eggs, 4 beaten, 5 left whole2 tsp caster sugar (optional)salt and freshly ground black pepper 1.15kg/2½lb greens (mix of chard, spinach or other greens) 2 tbsp olive oil, plus extra for brushing 1kg/2lb 4oz onions, roughly chopped 350g/12oz ricotta 85g/3oz Parmesan, finely grated grated nutmeg, to taste 9 large free-range eggs, 4 beaten, 5 left whole 2 tsp caster sugar (optional) salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.To make the dough, put the flour in a large mixing bowl. Stir together 225ml/8fl oz water, the salt and oil, then gradually pour over the flour, mixing with your hands until a dough comes together in a rough ball. Turn out onto a floured work surface and knead for 2-3 minutes, until smooth, adding more flour if the dough is sticky. Wrap in cling film and set aside at room temperature. (If making in advance, refrigerate overnight and bring to room temperature before using).To make the filling, bring a large saucepan of water to the boil. Blanch the greens in batches, until just wilted. Drain and cool in a colander under cold running water. Divide into four balls and squeeze to remove as much water as possible. Chop coarsely and squeeze again. Heat the oil in a large frying pan over a medium heat. Add the onions and a pinch of salt and cook for 5 minutes, or until softened. Add the cooked greens, season generously with salt and pepper and mix well.Turn off the heat and add the ricotta, half the Parmesan and a few gratings of nutmeg. Mix well and check the seasoning. Add all but 3 tablespoons of the beaten egg to the greens mixture and mix well. Allow to cool. Unwrap the dough, cut it into two pieces and form into balls. Using a rolling pin, roll out each ball into a very thin 30cm/12in circle. Place one dough circle on a 30cm/12in pizza pan or large baking tray lined with baking paper and brush lightly with oil.Spoon the greens evenly over the centre of the base so it is 5cm/2in thick, leaving a 2.5cm/1in border around the edge. Smooth the surface with a spoon and make five indents in the greens. Crack an egg into each indent. Sprinkle with the remaining Parmesan.Place the second dough circle on top and trim any excess dough. Fold the edges together and crimp to seal the pie. Brush with the reserved beaten egg and sprinkle with sugar (if using). Pierce two or three times with a sharp knife so the steam can escape. Bake for 45 minutes, or until well browned. Slide onto a cutting board and allow to cool slightly before slicing. Serve hot or at room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the dough, put the flour in a large mixing bowl. Stir together 225ml/8fl oz water, the salt and oil, then gradually pour over the flour, mixing with your hands until a dough comes together in a rough ball. Turn out onto a floured work surface and knead for 2-3 minutes, until smooth, adding more flour if the dough is sticky. Wrap in cling film and set aside at room temperature. (If making in advance, refrigerate overnight and bring to room temperature before using). To make the dough, put the flour in a large mixing bowl. Stir together 225ml/8fl oz water, the salt and oil, then gradually pour over the flour, mixing with your hands until a dough comes together in a rough ball. Turn out onto a floured work surface and knead for 2-3 minutes, until smooth, adding more flour if the dough is sticky. Wrap in cling film and set aside at room temperature. (If making in advance, refrigerate overnight and bring to room temperature before using). To make the filling, bring a large saucepan of water to the boil. Blanch the greens in batches, until just wilted. Drain and cool in a colander under cold running water. Divide into four balls and squeeze to remove as much water as possible. Chop coarsely and squeeze again. To make the filling, bring a large saucepan of water to the boil. Blanch the greens in batches, until just wilted. Drain and cool in a colander under cold running water. Divide into four balls and squeeze to remove as much water as possible. Chop coarsely and squeeze again. Heat the oil in a large frying pan over a medium heat. Add the onions and a pinch of salt and cook for 5 minutes, or until softened. Add the cooked greens, season generously with salt and pepper and mix well. Heat the oil in a large frying pan over a medium heat. Add the onions and a pinch of salt and cook for 5 minutes, or until softened. Add the cooked greens, season generously with salt and pepper and mix well. Turn off the heat and add the ricotta, half the Parmesan and a few gratings of nutmeg. Mix well and check the seasoning. Add all but 3 tablespoons of the beaten egg to the greens mixture and mix well. Allow to cool. Turn off the heat and add the ricotta, half the Parmesan and a few gratings of nutmeg. Mix well and check the seasoning. Add all but 3 tablespoons of the beaten egg to the greens mixture and mix well. Allow to cool. Unwrap the dough, cut it into two pieces and form into balls. Using a rolling pin, roll out each ball into a very thin 30cm/12in circle. Place one dough circle on a 30cm/12in pizza pan or large baking tray lined with baking paper and brush lightly with oil. Unwrap the dough, cut it into two pieces and form into balls. Using a rolling pin, roll out each ball into a very thin 30cm/12in circle. Place one dough circle on a 30cm/12in pizza pan or large baking tray lined with baking paper and brush lightly with oil. Spoon the greens evenly over the centre of the base so it is 5cm/2in thick, leaving a 2.5cm/1in border around the edge. Smooth the surface with a spoon and make five indents in the greens. Crack an egg into each indent. Sprinkle with the remaining Parmesan. Spoon the greens evenly over the centre of the base so it is 5cm/2in thick, leaving a 2.5cm/1in border around the edge. Smooth the surface with a spoon and make five indents in the greens. Crack an egg into each indent. Sprinkle with the remaining Parmesan. Place the second dough circle on top and trim any excess dough. Fold the edges together and crimp to seal the pie. Brush with the reserved beaten egg and sprinkle with sugar (if using). Place the second dough circle on top and trim any excess dough. Fold the edges together and crimp to seal the pie. Brush with the reserved beaten egg and sprinkle with sugar (if using). Pierce two or three times with a sharp knife so the steam can escape. Bake for 45 minutes, or until well browned. Slide onto a cutting board and allow to cool slightly before slicing. Serve hot or at room temperature. Pierce two or three times with a sharp knife so the steam can escape. Bake for 45 minutes, or until well browned. Slide onto a cutting board and allow to cool slightly before slicing. Serve hot or at room temperature. | {
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"title": "Torta pasqualina (Giant green pie) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A magnificent Ligurian dish of ricotta, greens and eggs encased in bread. 375g/13oz plain flour, plus extra for dusting1 tsp salt4 tbsp olive oil 375g/13oz plain flour, plus extra for dusting 1 tsp salt 4 tbsp olive oil 1.15kg/2½lb greens (mix of chard, spinach or other greens)2 tbsp olive oil, plus extra for brushing 1kg/2lb 4oz onions, roughly chopped350g/12oz ricotta85g/3oz Parmesan, finely gratedgrated nutmeg, to taste9 large free-range eggs, 4 beaten, 5 left whole2 tsp caster sugar (optional)salt and freshly ground black pepper 1.15kg/2½lb greens (mix of chard, spinach or other greens) 2 tbsp olive oil, plus extra for brushing 1kg/2lb 4oz onions, roughly chopped 350g/12oz ricotta 85g/3oz Parmesan, finely grated grated nutmeg, to taste 9 large free-range eggs, 4 beaten, 5 left whole 2 tsp caster sugar (optional) salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.To make the dough, put the flour in a large mixing bowl. Stir together 225ml/8fl oz water, the salt and oil, then gradually pour over the flour, mixing with your hands until a dough comes together in a rough ball. Turn out onto a floured work surface and knead for 2-3 minutes, until smooth, adding more flour if the dough is sticky. Wrap in cling film and set aside at room temperature. (If making in advance, refrigerate overnight and bring to room temperature before using).To make the filling, bring a large saucepan of water to the boil. Blanch the greens in batches, until just wilted. Drain and cool in a colander under cold running water. Divide into four balls and squeeze to remove as much water as possible. Chop coarsely and squeeze again. Heat the oil in a large frying pan over a medium heat. Add the onions and a pinch of salt and cook for 5 minutes, or until softened. Add the cooked greens, season generously with salt and pepper and mix well.Turn off the heat and add the ricotta, half the Parmesan and a few gratings of nutmeg. Mix well and check the seasoning. Add all but 3 tablespoons of the beaten egg to the greens mixture and mix well. Allow to cool. Unwrap the dough, cut it into two pieces and form into balls. Using a rolling pin, roll out each ball into a very thin 30cm/12in circle. Place one dough circle on a 30cm/12in pizza pan or large baking tray lined with baking paper and brush lightly with oil.Spoon the greens evenly over the centre of the base so it is 5cm/2in thick, leaving a 2.5cm/1in border around the edge. Smooth the surface with a spoon and make five indents in the greens. Crack an egg into each indent. Sprinkle with the remaining Parmesan.Place the second dough circle on top and trim any excess dough. Fold the edges together and crimp to seal the pie. Brush with the reserved beaten egg and sprinkle with sugar (if using). Pierce two or three times with a sharp knife so the steam can escape. Bake for 45 minutes, or until well browned. Slide onto a cutting board and allow to cool slightly before slicing. Serve hot or at room temperature. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the dough, put the flour in a large mixing bowl. Stir together 225ml/8fl oz water, the salt and oil, then gradually pour over the flour, mixing with your hands until a dough comes together in a rough ball. Turn out onto a floured work surface and knead for 2-3 minutes, until smooth, adding more flour if the dough is sticky. Wrap in cling film and set aside at room temperature. (If making in advance, refrigerate overnight and bring to room temperature before using). To make the dough, put the flour in a large mixing bowl. Stir together 225ml/8fl oz water, the salt and oil, then gradually pour over the flour, mixing with your hands until a dough comes together in a rough ball. Turn out onto a floured work surface and knead for 2-3 minutes, until smooth, adding more flour if the dough is sticky. Wrap in cling film and set aside at room temperature. (If making in advance, refrigerate overnight and bring to room temperature before using). To make the filling, bring a large saucepan of water to the boil. Blanch the greens in batches, until just wilted. Drain and cool in a colander under cold running water. Divide into four balls and squeeze to remove as much water as possible. Chop coarsely and squeeze again. To make the filling, bring a large saucepan of water to the boil. Blanch the greens in batches, until just wilted. Drain and cool in a colander under cold running water. Divide into four balls and squeeze to remove as much water as possible. Chop coarsely and squeeze again. Heat the oil in a large frying pan over a medium heat. Add the onions and a pinch of salt and cook for 5 minutes, or until softened. Add the cooked greens, season generously with salt and pepper and mix well. Heat the oil in a large frying pan over a medium heat. Add the onions and a pinch of salt and cook for 5 minutes, or until softened. Add the cooked greens, season generously with salt and pepper and mix well. Turn off the heat and add the ricotta, half the Parmesan and a few gratings of nutmeg. Mix well and check the seasoning. Add all but 3 tablespoons of the beaten egg to the greens mixture and mix well. Allow to cool. Turn off the heat and add the ricotta, half the Parmesan and a few gratings of nutmeg. Mix well and check the seasoning. Add all but 3 tablespoons of the beaten egg to the greens mixture and mix well. Allow to cool. Unwrap the dough, cut it into two pieces and form into balls. Using a rolling pin, roll out each ball into a very thin 30cm/12in circle. Place one dough circle on a 30cm/12in pizza pan or large baking tray lined with baking paper and brush lightly with oil. Unwrap the dough, cut it into two pieces and form into balls. Using a rolling pin, roll out each ball into a very thin 30cm/12in circle. Place one dough circle on a 30cm/12in pizza pan or large baking tray lined with baking paper and brush lightly with oil. Spoon the greens evenly over the centre of the base so it is 5cm/2in thick, leaving a 2.5cm/1in border around the edge. Smooth the surface with a spoon and make five indents in the greens. Crack an egg into each indent. Sprinkle with the remaining Parmesan. Spoon the greens evenly over the centre of the base so it is 5cm/2in thick, leaving a 2.5cm/1in border around the edge. Smooth the surface with a spoon and make five indents in the greens. Crack an egg into each indent. Sprinkle with the remaining Parmesan. Place the second dough circle on top and trim any excess dough. Fold the edges together and crimp to seal the pie. Brush with the reserved beaten egg and sprinkle with sugar (if using). Place the second dough circle on top and trim any excess dough. Fold the edges together and crimp to seal the pie. Brush with the reserved beaten egg and sprinkle with sugar (if using). Pierce two or three times with a sharp knife so the steam can escape. Bake for 45 minutes, or until well browned. Slide onto a cutting board and allow to cool slightly before slicing. Serve hot or at room temperature. Pierce two or three times with a sharp knife so the steam can escape. Bake for 45 minutes, or until well browned. Slide onto a cutting board and allow to cool slightly before slicing. Serve hot or at room temperature."
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} | 41c434c1aae948753dce83548921a0d550a9f6e09d97cbb7cd372da581e4b338 | Tacos with slow-roasted pork and mole sauce recipe
An average of 2.0 out of 5 stars from 2 ratings These Mexican-style slow-roast pork tacos are topped with a rich chocolatey mole sauce and garnished with fresh coriander, lettuce and tomatoes. 1 tbsp fennel seeds, crushed2 garlic cloves, minced1 lemon, juice only1 heaped tsp dried chilli powder1 tbsp dried oregano50g/1¾oz lard, to spread over the joint1kg/2lb 4oz pork collar500ml/18fl oz pork or vegetable stocksalt and freshly ground black pepper 1 tbsp fennel seeds, crushed 2 garlic cloves, minced 1 lemon, juice only 1 heaped tsp dried chilli powder 1 tbsp dried oregano 50g/1¾oz lard, to spread over the joint 1kg/2lb 4oz pork collar 500ml/18fl oz pork or vegetable stock salt and freshly ground black pepper 2 dried chipotle chillies1 dried ancho chilli1 dried guajillo chilli1 onion, chopped6 garlic cloves2 ripe tomatoes3 tomatillos30g/1oz peanuts½ tbsp cumin seeds½ tbsp dried thyme1 tbsp dried oregano½ tsp cinnamon3 allspice berries3 cloves15g/½oz raisins, soaked in warm water and drained2–3 flour tortillas, torn250ml/9fl oz chicken stock60–80g/2¼–2¾oz dark chocolate, broken into small pieces1 tbsp soft brown sugar1 lime, juice onlysalt and freshly ground black pepper 2 dried chipotle chillies 1 dried ancho chilli 1 dried guajillo chilli 1 onion, chopped 6 garlic cloves 2 ripe tomatoes 3 tomatillos 30g/1oz peanuts ½ tbsp cumin seeds ½ tbsp dried thyme 1 tbsp dried oregano ½ tsp cinnamon 3 allspice berries 3 cloves 15g/½oz raisins, soaked in warm water and drained 2–3 flour tortillas, torn 250ml/9fl oz chicken stock 60–80g/2¼–2¾oz dark chocolate, broken into small pieces 1 tbsp soft brown sugar 1 lime, juice only salt and freshly ground black pepper 12 small corn tortillas, toasted2 tbsp chopped fresh coriander2 Little Gem lettuces, shredded1 beef tomato, sliced1 green chilli, sliced3 limes, cut into wedges, for squeezing 12 small corn tortillas, toasted 2 tbsp chopped fresh coriander 2 Little Gem lettuces, shredded 1 beef tomato, sliced 1 green chilli, sliced 3 limes, cut into wedges, for squeezing Method For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight.When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving.To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through.To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately. For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight. For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight. When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving. When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving. To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through. To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through. To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately. To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately. | {
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"title": "Tacos with slow-roasted pork and mole sauce recipe",
"content": "An average of 2.0 out of 5 stars from 2 ratings These Mexican-style slow-roast pork tacos are topped with a rich chocolatey mole sauce and garnished with fresh coriander, lettuce and tomatoes. 1 tbsp fennel seeds, crushed2 garlic cloves, minced1 lemon, juice only1 heaped tsp dried chilli powder1 tbsp dried oregano50g/1¾oz lard, to spread over the joint1kg/2lb 4oz pork collar500ml/18fl oz pork or vegetable stocksalt and freshly ground black pepper 1 tbsp fennel seeds, crushed 2 garlic cloves, minced 1 lemon, juice only 1 heaped tsp dried chilli powder 1 tbsp dried oregano 50g/1¾oz lard, to spread over the joint 1kg/2lb 4oz pork collar 500ml/18fl oz pork or vegetable stock salt and freshly ground black pepper 2 dried chipotle chillies1 dried ancho chilli1 dried guajillo chilli1 onion, chopped6 garlic cloves2 ripe tomatoes3 tomatillos30g/1oz peanuts½ tbsp cumin seeds½ tbsp dried thyme1 tbsp dried oregano½ tsp cinnamon3 allspice berries3 cloves15g/½oz raisins, soaked in warm water and drained2–3 flour tortillas, torn250ml/9fl oz chicken stock60–80g/2¼–2¾oz dark chocolate, broken into small pieces1 tbsp soft brown sugar1 lime, juice onlysalt and freshly ground black pepper 2 dried chipotle chillies 1 dried ancho chilli 1 dried guajillo chilli 1 onion, chopped 6 garlic cloves 2 ripe tomatoes 3 tomatillos 30g/1oz peanuts ½ tbsp cumin seeds ½ tbsp dried thyme 1 tbsp dried oregano ½ tsp cinnamon 3 allspice berries 3 cloves 15g/½oz raisins, soaked in warm water and drained 2–3 flour tortillas, torn 250ml/9fl oz chicken stock 60–80g/2¼–2¾oz dark chocolate, broken into small pieces 1 tbsp soft brown sugar 1 lime, juice only salt and freshly ground black pepper 12 small corn tortillas, toasted2 tbsp chopped fresh coriander2 Little Gem lettuces, shredded1 beef tomato, sliced1 green chilli, sliced3 limes, cut into wedges, for squeezing 12 small corn tortillas, toasted 2 tbsp chopped fresh coriander 2 Little Gem lettuces, shredded 1 beef tomato, sliced 1 green chilli, sliced 3 limes, cut into wedges, for squeezing Method For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight.When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving.To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through.To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately. For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight. For the pork, mix together the fennel seeds, garlic, lemon juice, chilli, oregano and lard in a bowl. Use this to spread over the pork collar, then leave to marinate for at least an hour, or preferably overnight. When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving. When you're ready to cook the pork, preheat the oven to 220C/200C Fan/Gas 7. Season the pork well with salt and pepper and transfer to a roasting tin. Roast for 30 minutes, then turn the heat down to 180C/160C Fan/Gas 4. Pour the stock into the tin and cover with kitchen foil tightly. Roast for a further 4 hours until soft and tender. Rest the meat for 30 minutes before shredding and serving. To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through. To make the mole sauce, dry-fry the dried chillies in a frying pan for 1 minute. Remove the chillies from the pan into a small bowl and soak them in a little hot water; keep the chilli water. Return the frying pan to a high heat and dry-fry the onion, garlic, tomatoes, tomatillos, peanuts and spices until blistered and scorched. Transfer the tomato mixture to a blender or food processor and add the raisins, soaked chillies, chilli water, tortillas and enough stock to blitz to a smooth purée. Pour into a saucepan and add the chocolate, sugar and lime juice. Stir together over a low heat until the chocolate and sugar have melted into the sauce. Taste and season with salt and pepper. Cook for 2-3 minutes or until warmed through. To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately. To serve, spoon some mole sauce over a corn tortilla, add the meat and top with the garnishes and a squeeze of lime. Repeat with the remaining tacos and serve immediately."
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} | 9c291467534edd694573024b44c5df168a2638f86a705406f282f87dec4b3e15 | Tagliatelle alla carbonara recipe
An average of 4.5 out of 5 stars from 4 ratings The River Cafe shares their comforting tagliatelle alla carbonara with plenty of butter, wine and cheese. Deluxe! 1 tbsp extra virgin olive oil300g/10½oz prosciutto slices, cut into strips 1cm/½in wide100g/3½oz unsalted butter150ml/5fl oz white wine6 free-range egg yolks50g/2oz parmesan, freshly grated, plus extra for serving50g/2oz aged pecorino, freshly gratedsalt and freshly ground black pepper 350g/12oz egg tagliatelle 1 tbsp extra virgin olive oil 300g/10½oz prosciutto slices, cut into strips 1cm/½in wide 100g/3½oz unsalted butter 150ml/5fl oz white wine 6 free-range egg yolks 50g/2oz parmesan, freshly grated, plus extra for serving 50g/2oz aged pecorino, freshly grated salt and freshly ground black pepper 350g/12oz egg tagliatelle Method Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute.Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices.Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water.Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg.Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter.To serve, spoon into warmed bowls and sprinkle with a little extra parmesan. Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute. Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute. Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices. Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices. Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water. Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg. Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg. Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter. Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter. To serve, spoon into warmed bowls and sprinkle with a little extra parmesan. To serve, spoon into warmed bowls and sprinkle with a little extra parmesan. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Tagliatelle alla carbonara recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings The River Cafe shares their comforting tagliatelle alla carbonara with plenty of butter, wine and cheese. Deluxe! 1 tbsp extra virgin olive oil300g/10½oz prosciutto slices, cut into strips 1cm/½in wide100g/3½oz unsalted butter150ml/5fl oz white wine6 free-range egg yolks50g/2oz parmesan, freshly grated, plus extra for serving50g/2oz aged pecorino, freshly gratedsalt and freshly ground black pepper 350g/12oz egg tagliatelle 1 tbsp extra virgin olive oil 300g/10½oz prosciutto slices, cut into strips 1cm/½in wide 100g/3½oz unsalted butter 150ml/5fl oz white wine 6 free-range egg yolks 50g/2oz parmesan, freshly grated, plus extra for serving 50g/2oz aged pecorino, freshly grated salt and freshly ground black pepper 350g/12oz egg tagliatelle Method Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute.Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices.Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water.Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg.Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter.To serve, spoon into warmed bowls and sprinkle with a little extra parmesan. Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute. Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute. Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices. Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices. Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water. Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water. Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg. Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture - the heat of the pasta will cook the egg. Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter. Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter. To serve, spoon into warmed bowls and sprinkle with a little extra parmesan. To serve, spoon into warmed bowls and sprinkle with a little extra parmesan."
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} | 20ddc5837ac71a9d18d03f87276ca3de9f9ca126d0cb87ecca5b529084cd6a33 | Tagliatelle with kale, chickpeas and pecorino recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/taglioliniwithlemono_70911_16x9.jpg Quick, easy and healthy. This pasta recipe is on the table in less than 20 minutes. Each serving provides 713kcal, 28g protein, 77g carbohydrate (of which 4.5g sugars), 31g fat (of which 8.5g saturates), 8g fibre and 0.5g salt. large handful cavolo nero, or kale100ml/3½fl oz olive oil2 lemons, zest of both and juice of ½ lemon only200g/7oz chickpeas500g/1lb 2oz fresh tagliatelle pasta, or similarsalt and freshly ground black pepper100g/3½oz pecorino or other hard cheese, finely grated large handful cavolo nero, or kale 100ml/3½fl oz olive oil 2 lemons, zest of both and juice of ½ lemon only 200g/7oz chickpeas 500g/1lb 2oz fresh tagliatelle pasta, or similar salt and freshly ground black pepper 100g/3½oz pecorino or other hard cheese, finely grated Method Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely.Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly.At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender.Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely. Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly. Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly. At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender. At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender. Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over. Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over. | {
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"title": "Tagliatelle with kale, chickpeas and pecorino recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/taglioliniwithlemono_70911_16x9.jpg Quick, easy and healthy. This pasta recipe is on the table in less than 20 minutes. Each serving provides 713kcal, 28g protein, 77g carbohydrate (of which 4.5g sugars), 31g fat (of which 8.5g saturates), 8g fibre and 0.5g salt. large handful cavolo nero, or kale100ml/3½fl oz olive oil2 lemons, zest of both and juice of ½ lemon only200g/7oz chickpeas500g/1lb 2oz fresh tagliatelle pasta, or similarsalt and freshly ground black pepper100g/3½oz pecorino or other hard cheese, finely grated large handful cavolo nero, or kale 100ml/3½fl oz olive oil 2 lemons, zest of both and juice of ½ lemon only 200g/7oz chickpeas 500g/1lb 2oz fresh tagliatelle pasta, or similar salt and freshly ground black pepper 100g/3½oz pecorino or other hard cheese, finely grated Method Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely.Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly.At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender.Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely. Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly. Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly. At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender. At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender. Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over. Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over."
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} | 0d5fd40a83a594d011131cfc69160e7abfe63e15278e8bbecbc2a5e252cf424b | Tagliatelle with tomatoes, chilli, pancetta, broad beans and basil recipe
An average of 4.0 out of 5 stars from 1 rating dash olive oil3 pancetta rashers, chopped55g/2oz cherry tomatoes, halvedpinch dried chilli flakessalt and freshly ground black pepper 30g/1oz fresh broad beans, out of the pods, inner membrane removed, blanchedlarge handful chopped fresh basil100g/3½oz tagliatelle dash olive oil 3 pancetta rashers, chopped 55g/2oz cherry tomatoes, halved pinch dried chilli flakes salt and freshly ground black pepper 30g/1oz fresh broad beans, out of the pods, inner membrane removed, blanched large handful chopped fresh basil 100g/3½oz tagliatelle Method Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil.Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat.Pile the tagliatelle into a serving bowl and serve. Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil. Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat. Pile the tagliatelle into a serving bowl and serve. Pile the tagliatelle into a serving bowl and serve. | {
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"title": "Tagliatelle with tomatoes, chilli, pancetta, broad beans and basil recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating dash olive oil3 pancetta rashers, chopped55g/2oz cherry tomatoes, halvedpinch dried chilli flakessalt and freshly ground black pepper 30g/1oz fresh broad beans, out of the pods, inner membrane removed, blanchedlarge handful chopped fresh basil100g/3½oz tagliatelle dash olive oil 3 pancetta rashers, chopped 55g/2oz cherry tomatoes, halved pinch dried chilli flakes salt and freshly ground black pepper 30g/1oz fresh broad beans, out of the pods, inner membrane removed, blanched large handful chopped fresh basil 100g/3½oz tagliatelle Method Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil.Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat.Pile the tagliatelle into a serving bowl and serve. Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil. Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat. Pile the tagliatelle into a serving bowl and serve. Pile the tagliatelle into a serving bowl and serve."
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} | 79bc7d8897cca4d05d3bf7130d3a2d1d2f3f53bada94b0b0911f8222997f4edf | Tagliatelle with squid and bottarga recipe
An average of 5.0 out of 5 stars from 1 rating Fresh pasta with succulent tomatoes, chilli and squid, topped off with salty bottarga, makes a superb summer dish. 200g/7oz Italian '00' flour7 free-range eggs - 1 whole, 6 yolks only50g/2oz fine semolina flour 200g/7oz Italian '00' flour 7 free-range eggs - 1 whole, 6 yolks only 50g/2oz fine semolina flour 2 courgettes, finely sliced using a mandolin, and cut to the same size as the tagliatelle200g/7oz fresh tagliatelle (made above)2 tbsp olive oil8 datterini tomatoes, or other small tomatoes, peeled1 garlic clove, finely chopped200g/7oz fresh squid, cleaned, scored, sliced as thick as the tagliatelle1 tsp chopped parsley1 pinch dried chillisalt and freshly ground black pepper20g/¾oz bottarga, shaved 2 courgettes, finely sliced using a mandolin, and cut to the same size as the tagliatelle 200g/7oz fresh tagliatelle (made above) 2 tbsp olive oil 8 datterini tomatoes, or other small tomatoes, peeled 1 garlic clove, finely chopped 200g/7oz fresh squid, cleaned, scored, sliced as thick as the tagliatelle 1 tsp chopped parsley 1 pinch dried chilli salt and freshly ground black pepper 20g/¾oz bottarga, shaved Method For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting.Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips.Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight or use immediately.For the sauce, bring a large saucepan of salted water to the boil, add the tagliatelle and sliced courgettes and return to the boil for two minutes.Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes.Add the pasta and courgettes to the frying pan and stir together.Season with chilli, salt and freshly ground black pepper and scatter the bottarga on top. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting. Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips. Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight or use immediately. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight or use immediately. For the sauce, bring a large saucepan of salted water to the boil, add the tagliatelle and sliced courgettes and return to the boil for two minutes. For the sauce, bring a large saucepan of salted water to the boil, add the tagliatelle and sliced courgettes and return to the boil for two minutes. Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes. Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes. Add the pasta and courgettes to the frying pan and stir together. Add the pasta and courgettes to the frying pan and stir together. Season with chilli, salt and freshly ground black pepper and scatter the bottarga on top. Season with chilli, salt and freshly ground black pepper and scatter the bottarga on top. | {
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"title": "Tagliatelle with squid and bottarga recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Fresh pasta with succulent tomatoes, chilli and squid, topped off with salty bottarga, makes a superb summer dish. 200g/7oz Italian '00' flour7 free-range eggs - 1 whole, 6 yolks only50g/2oz fine semolina flour 200g/7oz Italian '00' flour 7 free-range eggs - 1 whole, 6 yolks only 50g/2oz fine semolina flour 2 courgettes, finely sliced using a mandolin, and cut to the same size as the tagliatelle200g/7oz fresh tagliatelle (made above)2 tbsp olive oil8 datterini tomatoes, or other small tomatoes, peeled1 garlic clove, finely chopped200g/7oz fresh squid, cleaned, scored, sliced as thick as the tagliatelle1 tsp chopped parsley1 pinch dried chillisalt and freshly ground black pepper20g/¾oz bottarga, shaved 2 courgettes, finely sliced using a mandolin, and cut to the same size as the tagliatelle 200g/7oz fresh tagliatelle (made above) 2 tbsp olive oil 8 datterini tomatoes, or other small tomatoes, peeled 1 garlic clove, finely chopped 200g/7oz fresh squid, cleaned, scored, sliced as thick as the tagliatelle 1 tsp chopped parsley 1 pinch dried chilli salt and freshly ground black pepper 20g/¾oz bottarga, shaved Method For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes.Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting.Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips.Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight or use immediately.For the sauce, bring a large saucepan of salted water to the boil, add the tagliatelle and sliced courgettes and return to the boil for two minutes.Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes.Add the pasta and courgettes to the frying pan and stir together.Season with chilli, salt and freshly ground black pepper and scatter the bottarga on top. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. For the pasta, place the flour, egg and egg yolks into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough into a bowl, cover with cling film and place into the fridge to rest for 30 minutes. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting. Cut the pasta dough in half and feed one of the pieces through a pasta machine according to the machine instructions, ending on the thinnest setting. Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips. Add the tagliatelle cutter to the pasta machine and pass the pasta through the machine to make thin strips. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight or use immediately. Repeat the process with the remaining dough, then dust the pasta with semolina flour, place onto a plate and refrigerate overnight or use immediately. For the sauce, bring a large saucepan of salted water to the boil, add the tagliatelle and sliced courgettes and return to the boil for two minutes. For the sauce, bring a large saucepan of salted water to the boil, add the tagliatelle and sliced courgettes and return to the boil for two minutes. Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes. Heat a frying pan until medium hot, add the olive oil, tomatoes, garlic, squid and parsley cook gently for two minutes. Add the pasta and courgettes to the frying pan and stir together. Add the pasta and courgettes to the frying pan and stir together. Season with chilli, salt and freshly ground black pepper and scatter the bottarga on top. Season with chilli, salt and freshly ground black pepper and scatter the bottarga on top."
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} | 14529d919e6fea0fe7b9e51c9b072135f8271bc8648ca03046c95f7efc2f44c7 | Tahdig recipe
An average of 5.0 out of 5 stars from 2 ratings Tahdig is the crispy layer of rice from the bottom of the rice cooking pot – for many people it’s their favourite part of a dish of Persian rice. 400g/14oz basmati ricelarge pinch saffron75g/2⅔oz Greek-style yoghurt100g/3½oz butter, melted2 tbsp olive oilsea salt 400g/14oz basmati rice large pinch saffron 75g/2⅔oz Greek-style yoghurt 100g/3½oz butter, melted 2 tbsp olive oil sea salt Method Put the rice in a bowl and cover with cold water; swirl round until the water is cloudy, then strain off. Repeat several times until the water is virtually clear. Cover the rice with fresh water and leave to stand for 30 minutes.Pour a couple of kettles of freshly boiled water into a large saucepan. Add 1 heaped teaspoon of salt and bring back to the boil. Add the drained rice and boil for 5 minutes. Drain the rice and rinse under cold water.Meanwhile, crush the saffron with a generous pinch of sea salt using a pestle and mortar. Add 2 tablespoons of freshly boiled water and leave to steep for 10 minutes.Put the yoghurt in a bowl and drizzle over 1 tablespoon of the saffron water. Add 300g/10½oz of the parboiled rice and mix thoroughly. Stir in a couple of tablespoons of the melted butter.Heat the olive oil in a large lidded frying pan or shallow casserole – ideally 25–28cm/10–11in diameter. Spread the saffron rice evenly over the bottom of the pan, pressing it down lightly. Mix 1 teaspoon of salt with the remaining rice and sprinkle this over. Using the handle of a wooden spoon, poke holes into the rice – this will allow steam to escape from the bottom of the pan and help the bottom layer to crisp up.Mix the remaining saffron water with the remaining melted butter. Pour this over the rice, allowing some of it to drip into the holes. Wrap the lid in a tea towel and place on top of the pan. Cook over a medium heat for about 10 minutes, then turn the heat to very low and leave to cook to allow the crust to form. If cooking on gas, move the pan around every few minutes to make sure it cooks evenly (and doesn’t burn in the middle).After about 25 minutes, start checking the crust. Carefully lift an edge of the rice with a palette knife – if it is starting to look crisp and brown around the edges, it should be done. This may take up to 40 minutes.Remove from the heat and leave to stand, keeping the tea towel and lid in place, for 5 minutes.To turn out, carefully go round the edges with your palette knife, checking to see if the crust comes away cleanly. When you are sure you have a reasonable chance of it turning out intact, upturn the pan onto a large serving plate. If it doesn’t come away cleanly, pull the crust off and arrange it over the rice – this is a perfectly acceptable way to serve it! Put the rice in a bowl and cover with cold water; swirl round until the water is cloudy, then strain off. Repeat several times until the water is virtually clear. Cover the rice with fresh water and leave to stand for 30 minutes. Put the rice in a bowl and cover with cold water; swirl round until the water is cloudy, then strain off. Repeat several times until the water is virtually clear. Cover the rice with fresh water and leave to stand for 30 minutes. Pour a couple of kettles of freshly boiled water into a large saucepan. Add 1 heaped teaspoon of salt and bring back to the boil. Add the drained rice and boil for 5 minutes. Drain the rice and rinse under cold water. Pour a couple of kettles of freshly boiled water into a large saucepan. Add 1 heaped teaspoon of salt and bring back to the boil. Add the drained rice and boil for 5 minutes. Drain the rice and rinse under cold water. Meanwhile, crush the saffron with a generous pinch of sea salt using a pestle and mortar. Add 2 tablespoons of freshly boiled water and leave to steep for 10 minutes. Meanwhile, crush the saffron with a generous pinch of sea salt using a pestle and mortar. Add 2 tablespoons of freshly boiled water and leave to steep for 10 minutes. Put the yoghurt in a bowl and drizzle over 1 tablespoon of the saffron water. Add 300g/10½oz of the parboiled rice and mix thoroughly. Stir in a couple of tablespoons of the melted butter. Put the yoghurt in a bowl and drizzle over 1 tablespoon of the saffron water. Add 300g/10½oz of the parboiled rice and mix thoroughly. Stir in a couple of tablespoons of the melted butter. Heat the olive oil in a large lidded frying pan or shallow casserole – ideally 25–28cm/10–11in diameter. Spread the saffron rice evenly over the bottom of the pan, pressing it down lightly. Mix 1 teaspoon of salt with the remaining rice and sprinkle this over. Using the handle of a wooden spoon, poke holes into the rice – this will allow steam to escape from the bottom of the pan and help the bottom layer to crisp up. Heat the olive oil in a large lidded frying pan or shallow casserole – ideally 25–28cm/10–11in diameter. Spread the saffron rice evenly over the bottom of the pan, pressing it down lightly. Mix 1 teaspoon of salt with the remaining rice and sprinkle this over. Using the handle of a wooden spoon, poke holes into the rice – this will allow steam to escape from the bottom of the pan and help the bottom layer to crisp up. Mix the remaining saffron water with the remaining melted butter. Pour this over the rice, allowing some of it to drip into the holes. Mix the remaining saffron water with the remaining melted butter. Pour this over the rice, allowing some of it to drip into the holes. Wrap the lid in a tea towel and place on top of the pan. Cook over a medium heat for about 10 minutes, then turn the heat to very low and leave to cook to allow the crust to form. If cooking on gas, move the pan around every few minutes to make sure it cooks evenly (and doesn’t burn in the middle). Wrap the lid in a tea towel and place on top of the pan. Cook over a medium heat for about 10 minutes, then turn the heat to very low and leave to cook to allow the crust to form. If cooking on gas, move the pan around every few minutes to make sure it cooks evenly (and doesn’t burn in the middle). After about 25 minutes, start checking the crust. Carefully lift an edge of the rice with a palette knife – if it is starting to look crisp and brown around the edges, it should be done. This may take up to 40 minutes. After about 25 minutes, start checking the crust. Carefully lift an edge of the rice with a palette knife – if it is starting to look crisp and brown around the edges, it should be done. This may take up to 40 minutes. Remove from the heat and leave to stand, keeping the tea towel and lid in place, for 5 minutes. Remove from the heat and leave to stand, keeping the tea towel and lid in place, for 5 minutes. To turn out, carefully go round the edges with your palette knife, checking to see if the crust comes away cleanly. When you are sure you have a reasonable chance of it turning out intact, upturn the pan onto a large serving plate. If it doesn’t come away cleanly, pull the crust off and arrange it over the rice – this is a perfectly acceptable way to serve it! To turn out, carefully go round the edges with your palette knife, checking to see if the crust comes away cleanly. When you are sure you have a reasonable chance of it turning out intact, upturn the pan onto a large serving plate. If it doesn’t come away cleanly, pull the crust off and arrange it over the rice – this is a perfectly acceptable way to serve it! | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Tahdig is the crispy layer of rice from the bottom of the rice cooking pot – for many people it’s their favourite part of a dish of Persian rice. 400g/14oz basmati ricelarge pinch saffron75g/2⅔oz Greek-style yoghurt100g/3½oz butter, melted2 tbsp olive oilsea salt 400g/14oz basmati rice large pinch saffron 75g/2⅔oz Greek-style yoghurt 100g/3½oz butter, melted 2 tbsp olive oil sea salt Method Put the rice in a bowl and cover with cold water; swirl round until the water is cloudy, then strain off. Repeat several times until the water is virtually clear. Cover the rice with fresh water and leave to stand for 30 minutes.Pour a couple of kettles of freshly boiled water into a large saucepan. Add 1 heaped teaspoon of salt and bring back to the boil. Add the drained rice and boil for 5 minutes. Drain the rice and rinse under cold water.Meanwhile, crush the saffron with a generous pinch of sea salt using a pestle and mortar. Add 2 tablespoons of freshly boiled water and leave to steep for 10 minutes.Put the yoghurt in a bowl and drizzle over 1 tablespoon of the saffron water. Add 300g/10½oz of the parboiled rice and mix thoroughly. Stir in a couple of tablespoons of the melted butter.Heat the olive oil in a large lidded frying pan or shallow casserole – ideally 25–28cm/10–11in diameter. Spread the saffron rice evenly over the bottom of the pan, pressing it down lightly. Mix 1 teaspoon of salt with the remaining rice and sprinkle this over. Using the handle of a wooden spoon, poke holes into the rice – this will allow steam to escape from the bottom of the pan and help the bottom layer to crisp up.Mix the remaining saffron water with the remaining melted butter. Pour this over the rice, allowing some of it to drip into the holes. Wrap the lid in a tea towel and place on top of the pan. Cook over a medium heat for about 10 minutes, then turn the heat to very low and leave to cook to allow the crust to form. If cooking on gas, move the pan around every few minutes to make sure it cooks evenly (and doesn’t burn in the middle).After about 25 minutes, start checking the crust. Carefully lift an edge of the rice with a palette knife – if it is starting to look crisp and brown around the edges, it should be done. This may take up to 40 minutes.Remove from the heat and leave to stand, keeping the tea towel and lid in place, for 5 minutes.To turn out, carefully go round the edges with your palette knife, checking to see if the crust comes away cleanly. When you are sure you have a reasonable chance of it turning out intact, upturn the pan onto a large serving plate. If it doesn’t come away cleanly, pull the crust off and arrange it over the rice – this is a perfectly acceptable way to serve it! Put the rice in a bowl and cover with cold water; swirl round until the water is cloudy, then strain off. Repeat several times until the water is virtually clear. Cover the rice with fresh water and leave to stand for 30 minutes. Put the rice in a bowl and cover with cold water; swirl round until the water is cloudy, then strain off. Repeat several times until the water is virtually clear. Cover the rice with fresh water and leave to stand for 30 minutes. Pour a couple of kettles of freshly boiled water into a large saucepan. Add 1 heaped teaspoon of salt and bring back to the boil. Add the drained rice and boil for 5 minutes. Drain the rice and rinse under cold water. Pour a couple of kettles of freshly boiled water into a large saucepan. Add 1 heaped teaspoon of salt and bring back to the boil. Add the drained rice and boil for 5 minutes. Drain the rice and rinse under cold water. Meanwhile, crush the saffron with a generous pinch of sea salt using a pestle and mortar. Add 2 tablespoons of freshly boiled water and leave to steep for 10 minutes. Meanwhile, crush the saffron with a generous pinch of sea salt using a pestle and mortar. Add 2 tablespoons of freshly boiled water and leave to steep for 10 minutes. Put the yoghurt in a bowl and drizzle over 1 tablespoon of the saffron water. Add 300g/10½oz of the parboiled rice and mix thoroughly. Stir in a couple of tablespoons of the melted butter. Put the yoghurt in a bowl and drizzle over 1 tablespoon of the saffron water. Add 300g/10½oz of the parboiled rice and mix thoroughly. Stir in a couple of tablespoons of the melted butter. Heat the olive oil in a large lidded frying pan or shallow casserole – ideally 25–28cm/10–11in diameter. Spread the saffron rice evenly over the bottom of the pan, pressing it down lightly. Mix 1 teaspoon of salt with the remaining rice and sprinkle this over. Using the handle of a wooden spoon, poke holes into the rice – this will allow steam to escape from the bottom of the pan and help the bottom layer to crisp up. Heat the olive oil in a large lidded frying pan or shallow casserole – ideally 25–28cm/10–11in diameter. Spread the saffron rice evenly over the bottom of the pan, pressing it down lightly. Mix 1 teaspoon of salt with the remaining rice and sprinkle this over. Using the handle of a wooden spoon, poke holes into the rice – this will allow steam to escape from the bottom of the pan and help the bottom layer to crisp up. Mix the remaining saffron water with the remaining melted butter. Pour this over the rice, allowing some of it to drip into the holes. Mix the remaining saffron water with the remaining melted butter. Pour this over the rice, allowing some of it to drip into the holes. Wrap the lid in a tea towel and place on top of the pan. Cook over a medium heat for about 10 minutes, then turn the heat to very low and leave to cook to allow the crust to form. If cooking on gas, move the pan around every few minutes to make sure it cooks evenly (and doesn’t burn in the middle). Wrap the lid in a tea towel and place on top of the pan. Cook over a medium heat for about 10 minutes, then turn the heat to very low and leave to cook to allow the crust to form. If cooking on gas, move the pan around every few minutes to make sure it cooks evenly (and doesn’t burn in the middle). After about 25 minutes, start checking the crust. Carefully lift an edge of the rice with a palette knife – if it is starting to look crisp and brown around the edges, it should be done. This may take up to 40 minutes. After about 25 minutes, start checking the crust. Carefully lift an edge of the rice with a palette knife – if it is starting to look crisp and brown around the edges, it should be done. This may take up to 40 minutes. Remove from the heat and leave to stand, keeping the tea towel and lid in place, for 5 minutes. Remove from the heat and leave to stand, keeping the tea towel and lid in place, for 5 minutes. To turn out, carefully go round the edges with your palette knife, checking to see if the crust comes away cleanly. When you are sure you have a reasonable chance of it turning out intact, upturn the pan onto a large serving plate. If it doesn’t come away cleanly, pull the crust off and arrange it over the rice – this is a perfectly acceptable way to serve it! To turn out, carefully go round the edges with your palette knife, checking to see if the crust comes away cleanly. When you are sure you have a reasonable chance of it turning out intact, upturn the pan onto a large serving plate. If it doesn’t come away cleanly, pull the crust off and arrange it over the rice – this is a perfectly acceptable way to serve it!"
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} | 22b0131be8d7a56af09d38cf31ed2aa10be63ab117b0962d292910c677fa9682 | Tahini sauce recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tahini_sauce_38714_16x9.jpg This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. 5 tbsp tahini 1 garlic clove, crushed1½ lemons, juice only¾ tsp sea salt flakes 5 tbsp tahini 1 garlic clove, crushed 1½ lemons, juice only ¾ tsp sea salt flakes Method Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Taste for seasoning – adding more salt or lemon juice if needed. Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Taste for seasoning – adding more salt or lemon juice if needed. Taste for seasoning – adding more salt or lemon juice if needed. Recipe tips The tahini sauce will keep for up to a week in a sealed container in the fridge. It may firm up a little in the fridge, so just add a little cold water to loosen it before using. | {
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"title": "Tahini sauce recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tahini_sauce_38714_16x9.jpg This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. 5 tbsp tahini 1 garlic clove, crushed1½ lemons, juice only¾ tsp sea salt flakes 5 tbsp tahini 1 garlic clove, crushed 1½ lemons, juice only ¾ tsp sea salt flakes Method Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Taste for seasoning – adding more salt or lemon juice if needed. Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Put all of the ingredients in a small bowl, along with 100ml/3½fl oz cold water, and mix well to combine. The sauce will thicken and then loosen and become paler in colour. If the sauce is still a little thick add another tablespoon of cold water to reach your desired consistency. Taste for seasoning – adding more salt or lemon juice if needed. Taste for seasoning – adding more salt or lemon juice if needed. Recipe tips The tahini sauce will keep for up to a week in a sealed container in the fridge. It may firm up a little in the fridge, so just add a little cold water to loosen it before using."
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} | 908b4551e1753e52ec0a97c01486f0ef7c66b8f342d6dd8506b32ae7e8413521 | Tahini-creamed chard recipe
Ingredients 200g/7oz tahini3 tbsp extra virgin olive oil1 tsp ground cumin½ unwaxed lemon, juice only7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped4 tbsp olive oil1–2 large onions (about 200g/7oz), finely chopped 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped1 tsp sea salt2 tbsp white sesame seeds, toasted, to garnish 200g/7oz tahini 3 tbsp extra virgin olive oil 1 tsp ground cumin ½ unwaxed lemon, juice only 7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped 4 tbsp olive oil 1–2 large onions (about 200g/7oz), finely chopped 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped 1 tsp sea salt 2 tbsp white sesame seeds, toasted, to garnish Method Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft.Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted. Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft. Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted. Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted. | {
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"url": "https://www.bbc.co.uk/food/recipes/tahini-creamed_chard_57358",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tahini-creamed chard recipe",
"content": "Ingredients 200g/7oz tahini3 tbsp extra virgin olive oil1 tsp ground cumin½ unwaxed lemon, juice only7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped4 tbsp olive oil1–2 large onions (about 200g/7oz), finely chopped 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped1 tsp sea salt2 tbsp white sesame seeds, toasted, to garnish 200g/7oz tahini 3 tbsp extra virgin olive oil 1 tsp ground cumin ½ unwaxed lemon, juice only 7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped 4 tbsp olive oil 1–2 large onions (about 200g/7oz), finely chopped 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped 1 tsp sea salt 2 tbsp white sesame seeds, toasted, to garnish Method Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft.Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted. Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft. Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft. Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted. Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted."
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} | c45a2e998389a5dc16eaef035c951aabfc475886f68dad2deeb32fcce561d2c1 | Ultimate indulgence mirror glaze cake recipe
Preheat the oven to 180C/170C Fan/Gas 4. Grease and line two 20cm/8in springform cake tins with baking paper.For the génoise, half fill a large saucepan with water and bring to a simmer. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie). Make sure the bottom of the bowl doesn’t touch the water.Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs.Gently fold in the orange zest and salt. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Slowly pour the melted butter down the side of the bowl and fold in.Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Drizzle in the double cream, mixing well – take care as the mix may splatter. Bring to the boil and simmer for 1 minute, then remove from the heat. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. When cooled, whisk it for 1-2 minutes to incorporate some air.For the cream base, whisk the double cream until stiff peaks form. Then whisk in the salted caramel to make a salted caramel cream. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using).To assemble the cake, cut each cake in half horizontally to make four layers. Carefully place the first layer on a cake board. Using a palette knife, spread about 5mm of cream on top in an even layer. Place the next layer of génoise on top and repeat the cream and cake layers until you have four layers of génoise with salted caramel cream on top of each layer.Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Make sure there are no overhanging edges as this will affect the mirror glaze later. Transfer the cake to the fridge for 20-30 minutes.Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be). Place back in fridge for 20 minutes, along with any remaining cream.For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml/5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. Keep stirring during heating. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool for 10 minutes.Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 38C before using. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop.Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake.Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Immediately transfer the cake to the fridge to firm up. To decorate, make a caramel. Put the sugar and 1-2 tablespoons water in a small pan over a medium heat. Do not stir, just swirl the pan. Heat until the sugar is an amber caramel colour, then remove from the heat.Meanwhile, attach each hazelnut to the end of a cocktail stick. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. This will form a caramel ‘spike’ as the caramel stretches. Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper.To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelised hazelnut on each circle. Preheat the oven to 180C/170C Fan/Gas 4. Grease and line two 20cm/8in springform cake tins with baking paper. Preheat the oven to 180C/170C Fan/Gas 4. Grease and line two 20cm/8in springform cake tins with baking paper. For the génoise, half fill a large saucepan with water and bring to a simmer. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. For the génoise, half fill a large saucepan with water and bring to a simmer. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs. Gently fold in the orange zest and salt. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Slowly pour the melted butter down the side of the bowl and fold in. Gently fold in the orange zest and salt. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Slowly pour the melted butter down the side of the bowl and fold in. Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely. Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely. For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Drizzle in the double cream, mixing well – take care as the mix may splatter. Bring to the boil and simmer for 1 minute, then remove from the heat. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. When cooled, whisk it for 1-2 minutes to incorporate some air. For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Drizzle in the double cream, mixing well – take care as the mix may splatter. Bring to the boil and simmer for 1 minute, then remove from the heat. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. When cooled, whisk it for 1-2 minutes to incorporate some air. For the cream base, whisk the double cream until stiff peaks form. Then whisk in the salted caramel to make a salted caramel cream. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using). For the cream base, whisk the double cream until stiff peaks form. Then whisk in the salted caramel to make a salted caramel cream. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using). To assemble the cake, cut each cake in half horizontally to make four layers. Carefully place the first layer on a cake board. Using a palette knife, spread about 5mm of cream on top in an even layer. Place the next layer of génoise on top and repeat the cream and cake layers until you have four layers of génoise with salted caramel cream on top of each layer. To assemble the cake, cut each cake in half horizontally to make four layers. Carefully place the first layer on a cake board. Using a palette knife, spread about 5mm of cream on top in an even layer. Place the next layer of génoise on top and repeat the cream and cake layers until you have four layers of génoise with salted caramel cream on top of each layer. Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Make sure there are no overhanging edges as this will affect the mirror glaze later. Transfer the cake to the fridge for 20-30 minutes. Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Make sure there are no overhanging edges as this will affect the mirror glaze later. Transfer the cake to the fridge for 20-30 minutes. Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be). Place back in fridge for 20 minutes, along with any remaining cream. Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be). Place back in fridge for 20 minutes, along with any remaining cream. For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml/5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. Keep stirring during heating. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool for 10 minutes. For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml/5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. Keep stirring during heating. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool for 10 minutes. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 38C before using. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 38C before using. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Immediately transfer the cake to the fridge to firm up. Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Immediately transfer the cake to the fridge to firm up. To decorate, make a caramel. Put the sugar and 1-2 tablespoons water in a small pan over a medium heat. Do not stir, just swirl the pan. Heat until the sugar is an amber caramel colour, then remove from the heat. To decorate, make a caramel. Put the sugar and 1-2 tablespoons water in a small pan over a medium heat. Do not stir, just swirl the pan. Heat until the sugar is an amber caramel colour, then remove from the heat. Meanwhile, attach each hazelnut to the end of a cocktail stick. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. This will form a caramel ‘spike’ as the caramel stretches. Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper. Meanwhile, attach each hazelnut to the end of a cocktail stick. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. This will form a caramel ‘spike’ as the caramel stretches. Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper. To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelised hazelnut on each circle. To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelised hazelnut on each circle. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ultimate indulgence mirror glaze cake recipe",
"content": "Preheat the oven to 180C/170C Fan/Gas 4. Grease and line two 20cm/8in springform cake tins with baking paper.For the génoise, half fill a large saucepan with water and bring to a simmer. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie). Make sure the bottom of the bowl doesn’t touch the water.Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs.Gently fold in the orange zest and salt. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Slowly pour the melted butter down the side of the bowl and fold in.Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Drizzle in the double cream, mixing well – take care as the mix may splatter. Bring to the boil and simmer for 1 minute, then remove from the heat. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. When cooled, whisk it for 1-2 minutes to incorporate some air.For the cream base, whisk the double cream until stiff peaks form. Then whisk in the salted caramel to make a salted caramel cream. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using).To assemble the cake, cut each cake in half horizontally to make four layers. Carefully place the first layer on a cake board. Using a palette knife, spread about 5mm of cream on top in an even layer. Place the next layer of génoise on top and repeat the cream and cake layers until you have four layers of génoise with salted caramel cream on top of each layer.Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Make sure there are no overhanging edges as this will affect the mirror glaze later. Transfer the cake to the fridge for 20-30 minutes.Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be). Place back in fridge for 20 minutes, along with any remaining cream.For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml/5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. Keep stirring during heating. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool for 10 minutes.Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 38C before using. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop.Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake.Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Immediately transfer the cake to the fridge to firm up. To decorate, make a caramel. Put the sugar and 1-2 tablespoons water in a small pan over a medium heat. Do not stir, just swirl the pan. Heat until the sugar is an amber caramel colour, then remove from the heat.Meanwhile, attach each hazelnut to the end of a cocktail stick. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. This will form a caramel ‘spike’ as the caramel stretches. Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper.To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelised hazelnut on each circle. Preheat the oven to 180C/170C Fan/Gas 4. Grease and line two 20cm/8in springform cake tins with baking paper. Preheat the oven to 180C/170C Fan/Gas 4. Grease and line two 20cm/8in springform cake tins with baking paper. For the génoise, half fill a large saucepan with water and bring to a simmer. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. For the génoise, half fill a large saucepan with water and bring to a simmer. In a large heatproof mixing bowl, combine the eggs and sugar, then place the bowl over the saucepan (creating a bain-marie). Make sure the bottom of the bowl doesn’t touch the water. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs. Using a hand-held electric whisk, vigorously whisk the mixture for around 7 minutes, or until trebled in volume, pale and it leaves ribbons on the surface when the beater is lifted. Remove the mixture from the heat as soon as it is warm to the touch to avoid cooking the eggs. Gently fold in the orange zest and salt. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Slowly pour the melted butter down the side of the bowl and fold in. Gently fold in the orange zest and salt. Sift the flour into the mixture in three batches, gently folding in each batch before adding the next. Slowly pour the melted butter down the side of the bowl and fold in. Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely. Divide the mixture equally between the prepared cake tins, pouring from as low a height as possible. Place on the middle shelf of the oven and bake for 18-20 minutes, or until they are coming away from the sides of the tin and a cake skewer inserted in the middle comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely. For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Drizzle in the double cream, mixing well – take care as the mix may splatter. Bring to the boil and simmer for 1 minute, then remove from the heat. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. When cooled, whisk it for 1-2 minutes to incorporate some air. For the salted caramel sauce, put the butter and light brown sugar in a small saucepan over a low heat and stir until the sugar is melted (about 3 minutes). Drizzle in the double cream, mixing well – take care as the mix may splatter. Bring to the boil and simmer for 1 minute, then remove from the heat. Stir in the sea salt and set aside to cool, stirring frequently to prevent a crust forming. When cooled, whisk it for 1-2 minutes to incorporate some air. For the cream base, whisk the double cream until stiff peaks form. Then whisk in the salted caramel to make a salted caramel cream. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using). For the cream base, whisk the double cream until stiff peaks form. Then whisk in the salted caramel to make a salted caramel cream. If the mixture is too loose, beat the butter until smooth and add to the salted caramel cream as necessary. Use a toothpick to add enough ivory food colouring to make a light brown/orange colour (if using). To assemble the cake, cut each cake in half horizontally to make four layers. Carefully place the first layer on a cake board. Using a palette knife, spread about 5mm of cream on top in an even layer. Place the next layer of génoise on top and repeat the cream and cake layers until you have four layers of génoise with salted caramel cream on top of each layer. To assemble the cake, cut each cake in half horizontally to make four layers. Carefully place the first layer on a cake board. Using a palette knife, spread about 5mm of cream on top in an even layer. Place the next layer of génoise on top and repeat the cream and cake layers until you have four layers of génoise with salted caramel cream on top of each layer. Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Make sure there are no overhanging edges as this will affect the mirror glaze later. Transfer the cake to the fridge for 20-30 minutes. Apply a ‘crumb coat’ of cream all over the cake, ensuring any gaps are filled to give a smooth surface. Make sure there are no overhanging edges as this will affect the mirror glaze later. Transfer the cake to the fridge for 20-30 minutes. Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be). Place back in fridge for 20 minutes, along with any remaining cream. Remove the cake from the fridge and add a final layer of cream all over, finishing it carefully using a palette knife (the smoother the cream, the better the final finish will be). Place back in fridge for 20 minutes, along with any remaining cream. For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml/5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. Keep stirring during heating. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool for 10 minutes. For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml/5fl oz water to a small saucepan and heat gently until the sugar is fully dissolved. Keep stirring during heating. Bring to the boil and simmer for 2 minutes. Remove from the heat and leave to cool for 10 minutes. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 38C before using. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Squeeze any excess water from the leaves and stir into the glaze until fully dissolved. Use a sugar thermometer to check the temperature of the glaze and cool to a maximum of 38C before using. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop. Pass the glaze through a fine sieve into a measuring jug and tap on a hard surface to encourage any air bubbles to pop. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Immediately transfer the cake to the fridge to firm up. Pour the glaze evenly over the top of the cake. Check the sides of the cake are covered and add more glaze if needed by reusing any excess glaze caught in the baking tray. Immediately transfer the cake to the fridge to firm up. To decorate, make a caramel. Put the sugar and 1-2 tablespoons water in a small pan over a medium heat. Do not stir, just swirl the pan. Heat until the sugar is an amber caramel colour, then remove from the heat. To decorate, make a caramel. Put the sugar and 1-2 tablespoons water in a small pan over a medium heat. Do not stir, just swirl the pan. Heat until the sugar is an amber caramel colour, then remove from the heat. Meanwhile, attach each hazelnut to the end of a cocktail stick. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. This will form a caramel ‘spike’ as the caramel stretches. Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper. Meanwhile, attach each hazelnut to the end of a cocktail stick. Very carefully dip each hazelnut into the caramel (the caramel will be very hot, so take care not to burn yourself) and hang over the edge of a work surface, using a heavy chopping board to hold the cocktail stick in place – protect the floor and any cupboards and with newspaper as the caramel will drip. This will form a caramel ‘spike’ as the caramel stretches. Once all hazelnuts are coated, trim the spikes to the same length using scissors and remove from the cocktail sticks onto a sheet of parchment paper. To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelised hazelnut on each circle. To finish, put the cake on a serving plate and pipe small circles of salted caramel cream around the top edge of the cake and place a caramelised hazelnut on each circle."
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An average of 2.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ultimate_burger_in_a_73911_16x9.jpg James Martin once worked in one of the oldest diners in America, so he's well-placed to judge what makes the ultimate burger recipe. 800g/1lb 12oz best-quality beef steak, minced3 egg yolks1 tbsp Dijon mustard300ml/10½fl oz rapeseed oil25g/1oz beer mustard or wholegrain mustard½ lemon, juice only2 tbsp vegetable oil4 brioche rolls, cut in half4 tbsp ready-made mild chilli relish½ round lettuce, leaves separated2 tomatoes, sliced200g/7oz cheese, preferably Monterey Jack, sliced8 gherkins, drained, sliced1 red onion, peeled, slicedsalt and freshly ground black pepper 800g/1lb 12oz best-quality beef steak, minced 3 egg yolks 1 tbsp Dijon mustard 300ml/10½fl oz rapeseed oil 25g/1oz beer mustard or wholegrain mustard ½ lemon, juice only 2 tbsp vegetable oil 4 brioche rolls, cut in half 4 tbsp ready-made mild chilli relish ½ round lettuce, leaves separated 2 tomatoes, sliced 200g/7oz cheese, preferably Monterey Jack, sliced 8 gherkins, drained, sliced 1 red onion, peeled, sliced salt and freshly ground black pepper Method Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour.Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down.Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper.When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside.To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top.Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired. Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour. Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour. Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down. Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down. Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper. Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper. When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside. Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside. To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top. To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top. Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired. Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired. | {
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"content": "An average of 2.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ultimate_burger_in_a_73911_16x9.jpg James Martin once worked in one of the oldest diners in America, so he's well-placed to judge what makes the ultimate burger recipe. 800g/1lb 12oz best-quality beef steak, minced3 egg yolks1 tbsp Dijon mustard300ml/10½fl oz rapeseed oil25g/1oz beer mustard or wholegrain mustard½ lemon, juice only2 tbsp vegetable oil4 brioche rolls, cut in half4 tbsp ready-made mild chilli relish½ round lettuce, leaves separated2 tomatoes, sliced200g/7oz cheese, preferably Monterey Jack, sliced8 gherkins, drained, sliced1 red onion, peeled, slicedsalt and freshly ground black pepper 800g/1lb 12oz best-quality beef steak, minced 3 egg yolks 1 tbsp Dijon mustard 300ml/10½fl oz rapeseed oil 25g/1oz beer mustard or wholegrain mustard ½ lemon, juice only 2 tbsp vegetable oil 4 brioche rolls, cut in half 4 tbsp ready-made mild chilli relish ½ round lettuce, leaves separated 2 tomatoes, sliced 200g/7oz cheese, preferably Monterey Jack, sliced 8 gherkins, drained, sliced 1 red onion, peeled, sliced salt and freshly ground black pepper Method Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour.Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down.Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper.When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside.To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top.Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired. Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour. Season the steak mince with salt and freshly ground black pepper and mix in a bowl using your hands. Divide the mince into four equally-sized balls and press each one between your palms to form a patty. Place the patties on a plate, cover, and chill in the fridge for an hour. Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down. Thirty minutes before you want to eat, light your barbecue. Allow the flames to flare up and die down. Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper. Meanwhile, in a bowl, whisk together the egg yolks and mustard until well combined. Gradually add the rapeseed oil in a thin stream, whisking continuously, until the mixture thickens to a mayonnaise and all of the oil has been incorporated. Stir in the beer mustard and lemon juice, then season, to taste, with salt and freshly ground black pepper. When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) When the barbecue coals are just glowing, rub the patties with the vegetable oil and cook for 3-4 minutes on each side, or until cooked to your liking. (Alternatively, cook over a high heat on a griddle pan.) Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside. Place each brioche onto the barbecue, cut-side down, and cook for one minute, or until chargrill marks appear on the bread. Set aside. To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top. To assemble the burgers, spread a little of the chilli relish onto the base of each brioche bun. Place a lettuce leaf and a slice of tomato on top, then add a burger, a slice of cheese, and a dollop of the mustard mayonnaise. Top with a few gherkin and red onion slices, then place the top half of the brioche bun on top. Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired. Place the burgers onto serving plates, keeping them from toppling over by spearing them with wooden skewers, if desired."
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Ultimate Korean fried chicken with pickled radish An average of 4.6 out of 5 stars from 5 ratings This fried chicken combines the wonderful flavours of Korea. Serve with pickled radish and a duo of sauces for a mouthwatering meal. 110ml/3¾fl oz rice vinegar110g/4oz caster sugar1 tsp kosher salt or sea salt 500g/1lb 2oz daikon, cut into 10mm/½in cubes 110ml/3¾fl oz rice vinegar 110g/4oz caster sugar 1 tsp kosher salt or sea salt 500g/1lb 2oz daikon, cut into 10mm/½in cubes 35g/1¼oz cornflour2½ tsp kosher salt or sea salt½ tsp baking powderfreshly ground black pepper2 chicken legs, thighs and wings (with tips), bone in, skin onvegetable oil, for deep-frying 35g/1¼oz cornflour 2½ tsp kosher salt or sea salt ½ tsp baking powder freshly ground black pepper 2 chicken legs, thighs and wings (with tips), bone in, skin on vegetable oil, for deep-frying 70g/ 2½oz cornflour35g/1¼oz fine matzo meal or fine dried breadcrumbs35g/1¼oz plain flour2 tbsp chilli flakes, preferably Korean chilli flakes (gochugaru)1 tbsp kosher salt or sea salt2½ tsp garlic granules2½ tsp onion granules¼ tsp baking powder5 tbsp vodka2 tbsp chilli paste, preferably Korean chilli paste (gochujang) 70g/ 2½oz cornflour 35g/1¼oz fine matzo meal or fine dried breadcrumbs 35g/1¼oz plain flour 2 tbsp chilli flakes, preferably Korean chilli flakes (gochugaru) 1 tbsp kosher salt or sea salt 2½ tsp garlic granules 2½ tsp onion granules ¼ tsp baking powder 5 tbsp vodka 2 tbsp chilli paste, preferably Korean chilli paste (gochujang) 70g/2½oz chilli paste, preferably Korean chilli paste (gochujang)4 tsp soy sauce1 tbsp rice wine vinegar70g/2½oz dark brown sugar3 garlic cloves, crushed2 tsp grated fresh ginger4 tsp sesame oil1 tsp roasted white sesame seeds 70g/2½oz chilli paste, preferably Korean chilli paste (gochujang) 4 tsp soy sauce 1 tbsp rice wine vinegar 70g/2½oz dark brown sugar 3 garlic cloves, crushed 2 tsp grated fresh ginger 4 tsp sesame oil 1 tsp roasted white sesame seeds ¼ bunch fresh chives, chopped2 tsp black sesame seeds ¼ bunch fresh chives, chopped 2 tsp black sesame seeds Method For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.)For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. Recipe tips It is important to suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. Otherwise the chicken will fall and stick to the bottom of the pot. | {
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"content": "Ultimate Korean fried chicken with pickled radish An average of 4.6 out of 5 stars from 5 ratings This fried chicken combines the wonderful flavours of Korea. Serve with pickled radish and a duo of sauces for a mouthwatering meal. 110ml/3¾fl oz rice vinegar110g/4oz caster sugar1 tsp kosher salt or sea salt 500g/1lb 2oz daikon, cut into 10mm/½in cubes 110ml/3¾fl oz rice vinegar 110g/4oz caster sugar 1 tsp kosher salt or sea salt 500g/1lb 2oz daikon, cut into 10mm/½in cubes 35g/1¼oz cornflour2½ tsp kosher salt or sea salt½ tsp baking powderfreshly ground black pepper2 chicken legs, thighs and wings (with tips), bone in, skin onvegetable oil, for deep-frying 35g/1¼oz cornflour 2½ tsp kosher salt or sea salt ½ tsp baking powder freshly ground black pepper 2 chicken legs, thighs and wings (with tips), bone in, skin on vegetable oil, for deep-frying 70g/ 2½oz cornflour35g/1¼oz fine matzo meal or fine dried breadcrumbs35g/1¼oz plain flour2 tbsp chilli flakes, preferably Korean chilli flakes (gochugaru)1 tbsp kosher salt or sea salt2½ tsp garlic granules2½ tsp onion granules¼ tsp baking powder5 tbsp vodka2 tbsp chilli paste, preferably Korean chilli paste (gochujang) 70g/ 2½oz cornflour 35g/1¼oz fine matzo meal or fine dried breadcrumbs 35g/1¼oz plain flour 2 tbsp chilli flakes, preferably Korean chilli flakes (gochugaru) 1 tbsp kosher salt or sea salt 2½ tsp garlic granules 2½ tsp onion granules ¼ tsp baking powder 5 tbsp vodka 2 tbsp chilli paste, preferably Korean chilli paste (gochujang) 70g/2½oz chilli paste, preferably Korean chilli paste (gochujang)4 tsp soy sauce1 tbsp rice wine vinegar70g/2½oz dark brown sugar3 garlic cloves, crushed2 tsp grated fresh ginger4 tsp sesame oil1 tsp roasted white sesame seeds 70g/2½oz chilli paste, preferably Korean chilli paste (gochujang) 4 tsp soy sauce 1 tbsp rice wine vinegar 70g/2½oz dark brown sugar 3 garlic cloves, crushed 2 tsp grated fresh ginger 4 tsp sesame oil 1 tsp roasted white sesame seeds ¼ bunch fresh chives, chopped2 tsp black sesame seeds ¼ bunch fresh chives, chopped 2 tsp black sesame seeds Method For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.)For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the pickled radish, put the rice vinegar, sugar, salt and 110ml/3¾fl oz water in a bowl. Whisk until the sugar and salt have dissolved. Add the radish and toss to coat. Cover and leave at room temperature for 24 hours, then place in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. For the coating, put the cornflour, salt, baking powder and pepper in a large mixing bowl and whisk together. Add the chicken and toss well until evenly coated. Transfer the chicken to a rack, shaking well to get rid of any excess coating. Leave to rest for 1 hour in the fridge. Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour enough oil into a large casserole dish to reach a depth of 5cm/2in. Heat the oil over a medium-high heat until it reaches 175C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. For the batter, mix the dry ingredients in a large bowl. In a separate bowl whisk the wet ingredients and 235ml/8¼fl oz water together. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. You may need to do this in batches. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. Fry the chicken for 15-20 minutes, or until golden brown and cooked through. Transfer to a wire rack to drain. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. For the red chilli sauce, put all of the ingredients in a small saucepan and simmer over medium heat for 2 to 3 minutes, whisking well to make sure ingredients are dissolved and incorporated. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. Place the chicken and pickled radishes on a serving plate with the sauce. Garnish with fresh chives and sesame seeds. Recipe tips It is important to suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil. Otherwise the chicken will fall and stick to the bottom of the pot."
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} | b3a53ae689e0ba0b204bf033127c8516879b37d45ff14c5d17c69ab31de3d6d5 | Upma recipe
An average of 4.3 out of 5 stars from 3 ratings This is based on a popular breakfast dish from Southern India and tastes great with a cup of masala chai. 5 slices bread or ½ small loaf, ideally day-old, crusts removed and cut into cubes2 tbsp olive oil1 sprig curry leaves 1 tsp cumin seeds 1 tsp mild chilli powder 1 tsp finely chopped fresh root ginger1 garlic clove, finely chopped½ tsp ground turmeric ½ tsp mustard seeds ½ tsp nigella seeds 1 onion, roughly chopped2 green chillies, finely chopped 6 ripe tomatoes, roughly chopped 1 bunch fresh coriander, stalks and leaves separated and chopped 1 loose handful cashew nuts, soaked in water for 1 hour and roughly chopped squeeze lemon juice salt and freshly ground black pepper 5 slices bread or ½ small loaf, ideally day-old, crusts removed and cut into cubes 2 tbsp olive oil 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mild chilli powder 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped ½ tsp ground turmeric ½ tsp mustard seeds ½ tsp nigella seeds 1 onion, roughly chopped 2 green chillies, finely chopped 6 ripe tomatoes, roughly chopped 1 bunch fresh coriander, stalks and leaves separated and chopped 1 loose handful cashew nuts, soaked in water for 1 hour and roughly chopped squeeze lemon juice salt and freshly ground black pepper Method If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately. If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately. | {
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"content": "An average of 4.3 out of 5 stars from 3 ratings This is based on a popular breakfast dish from Southern India and tastes great with a cup of masala chai. 5 slices bread or ½ small loaf, ideally day-old, crusts removed and cut into cubes2 tbsp olive oil1 sprig curry leaves 1 tsp cumin seeds 1 tsp mild chilli powder 1 tsp finely chopped fresh root ginger1 garlic clove, finely chopped½ tsp ground turmeric ½ tsp mustard seeds ½ tsp nigella seeds 1 onion, roughly chopped2 green chillies, finely chopped 6 ripe tomatoes, roughly chopped 1 bunch fresh coriander, stalks and leaves separated and chopped 1 loose handful cashew nuts, soaked in water for 1 hour and roughly chopped squeeze lemon juice salt and freshly ground black pepper 5 slices bread or ½ small loaf, ideally day-old, crusts removed and cut into cubes 2 tbsp olive oil 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mild chilli powder 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped ½ tsp ground turmeric ½ tsp mustard seeds ½ tsp nigella seeds 1 onion, roughly chopped 2 green chillies, finely chopped 6 ripe tomatoes, roughly chopped 1 bunch fresh coriander, stalks and leaves separated and chopped 1 loose handful cashew nuts, soaked in water for 1 hour and roughly chopped squeeze lemon juice salt and freshly ground black pepper Method If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately. If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. If the bread does not feel stale, drizzle with 1 tablespoon oil and toast in the oven or in a frying pan. Set aside. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Heat the remaining oil in a large frying pan and toast the curry leaves until crisp. Add the cumin seeds, chilli, ginger, garlic, turmeric, mustard seeds, nigella seeds, onion, green chillies, then the tomatoes, and cook for a few minutes. Add the coriander stalks and cook for 5 minutes, or until thickened. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately. Stir in the bread and cashew nuts. Add some water to loosen if necessary. Season with salt and pepper and add the coriander leaves and lemon juice. Serve immediately."
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} | a66849b5c3b79dd63a0f0b88e59a09368bf5d835d07f140f412f2a52ad49f620 | Ultimate mashed potato recipe
An average of 5.0 out of 5 stars from 3 ratings Heston Blumenthal shows you how to make perfect mashed potato every time. 1kg/2¼lb charlotte potatoes1 tbsp salt300g/10½oz cold butter, cut into cubeswarm milk, to taste 1kg/2¼lb charlotte potatoes 1 tbsp salt 300g/10½oz cold butter, cut into cubes warm milk, to taste Method Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool.Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water.Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. You can prepare the purée in advance up to this stage and store it in the fridge. To serve, reheat it gently in a pan, while gradually whisking in a little warm milk. Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool. Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool. Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water. Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water. Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. You can prepare the purée in advance up to this stage and store it in the fridge. To serve, reheat it gently in a pan, while gradually whisking in a little warm milk. Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. You can prepare the purée in advance up to this stage and store it in the fridge. To serve, reheat it gently in a pan, while gradually whisking in a little warm milk. | {
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"title": "Ultimate mashed potato recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Heston Blumenthal shows you how to make perfect mashed potato every time. 1kg/2¼lb charlotte potatoes1 tbsp salt300g/10½oz cold butter, cut into cubeswarm milk, to taste 1kg/2¼lb charlotte potatoes 1 tbsp salt 300g/10½oz cold butter, cut into cubes warm milk, to taste Method Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool.Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water.Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. You can prepare the purée in advance up to this stage and store it in the fridge. To serve, reheat it gently in a pan, while gradually whisking in a little warm milk. Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool. Peel the potatoes and cut them into 2.5cm (1in) slices. Run the slices under cold water to wash off surface starch. Heat a large pan of water until it reaches a temperature of 80C/175F (you'll need to use a good-quality heat thermometer, with the probe placed in the water. Add the potatoes and simmer for half an hour being careful to maintain the temperature at 70C/160F. Drain the potato slices and run them under cold water until completely cool. Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water. Rinse the pan and refill with cold water. Salt the water and bring it to the boil, then lower to a simmer. Add the cooked, cooled potatoes and cook until soft. Drain the potatoes, then place them back in the pan. Shake the pan over a gentle heat to get rid of any remaining water. Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. You can prepare the purée in advance up to this stage and store it in the fridge. To serve, reheat it gently in a pan, while gradually whisking in a little warm milk. Tip the potatoes into a ricer and rice the potatoes over a bowl containing the cold butter. Push the buttery riced potatoes through a fine-meshed drum sieve for a silky, light texture. You can prepare the purée in advance up to this stage and store it in the fridge. To serve, reheat it gently in a pan, while gradually whisking in a little warm milk."
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} | 6b43c185662351f28204f59aa9ed09296bbfca55c5843e11157da25e53ba8d0a | Union Jack fondant fancies recipe
Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin.Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks stiff.Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for 5 minutes, then turn out and allow to cool completely, upside down, on a wire rack.Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence.For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally.Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled, brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake, smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserving three tablespoons of the icing into two bowls, cover with cling film and set aside. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Add a few drops of blue food colouring to one of the bowls of icing, mix to a smooth paste and spoon into a piping bag with a very fine nozzle. Repeat with the other bowl of icing using the red food colouring. Use these two colours to pipe the union jack onto the fondant fancies. Be as simple or as intricate as you dare! Carefully remove the cakes from the rack and sit in paper cases. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks stiff. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks stiff. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for 5 minutes, then turn out and allow to cool completely, upside down, on a wire rack. Remove the cake from the oven, set aside to cool for 5 minutes, then turn out and allow to cool completely, upside down, on a wire rack. Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence. Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence. For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally. Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled, brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake, smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled, brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake, smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserving three tablespoons of the icing into two bowls, cover with cling film and set aside. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserving three tablespoons of the icing into two bowls, cover with cling film and set aside. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Add a few drops of blue food colouring to one of the bowls of icing, mix to a smooth paste and spoon into a piping bag with a very fine nozzle. Repeat with the other bowl of icing using the red food colouring. Add a few drops of blue food colouring to one of the bowls of icing, mix to a smooth paste and spoon into a piping bag with a very fine nozzle. Repeat with the other bowl of icing using the red food colouring. Use these two colours to pipe the union jack onto the fondant fancies. Be as simple or as intricate as you dare! Carefully remove the cakes from the rack and sit in paper cases. Use these two colours to pipe the union jack onto the fondant fancies. Be as simple or as intricate as you dare! Carefully remove the cakes from the rack and sit in paper cases. | {
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"title": "Union Jack fondant fancies recipe",
"content": "Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin.Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks stiff.Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for 5 minutes, then turn out and allow to cool completely, upside down, on a wire rack.Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence.For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally.Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled, brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake, smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserving three tablespoons of the icing into two bowls, cover with cling film and set aside. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Add a few drops of blue food colouring to one of the bowls of icing, mix to a smooth paste and spoon into a piping bag with a very fine nozzle. Repeat with the other bowl of icing using the red food colouring. Use these two colours to pipe the union jack onto the fondant fancies. Be as simple or as intricate as you dare! Carefully remove the cakes from the rack and sit in paper cases. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm/8in square cake tin. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks stiff. Beat together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, a little at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the flour and add a little milk if the mixture looks stiff. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Spoon the cake batter into the cake tin and level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown and a skewer inserted into the middle comes out clean. Remove the cake from the oven, set aside to cool for 5 minutes, then turn out and allow to cool completely, upside down, on a wire rack. Remove the cake from the oven, set aside to cool for 5 minutes, then turn out and allow to cool completely, upside down, on a wire rack. Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence. Meanwhile, for the sugar syrup, heat the sugar and water in a saucepan until the sugar has dissolved. Stir in the lemon essence. For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. For the filling, beat the butter in a bowl until soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally. Very carefully, using the longest knife you have, remove the dark crust from the top of the cake and turn the cake upside down. Then cut the cake in half horizontally. Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Drizzle or brush the bottom cake layer with the sugar syrup and then spread with the buttercream. Top with the jam and carefully sandwich with the top half of the cake. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Wrap the cake in cling film and chill for 2-3 hours, this will make it easier to cut the cake later. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled, brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake, smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Lightly dust the work surface with icing sugar and roll out the marzipan to the same size as the cake. Once the cake is chilled, brush the top of the cake with the sieved apricot jam. Carefully lift the marzipan onto the cake, smooth it flat along the top of the cake and cut off any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserving three tablespoons of the icing into two bowls, cover with cling film and set aside. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes. Reserving three tablespoons of the icing into two bowls, cover with cling film and set aside. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Coat the cake squares with the icing, easing the icing down the sides of the cakes until you have an even coating all over the cakes. Sit the cakes on a cooling rack until the icing is set. Add a few drops of blue food colouring to one of the bowls of icing, mix to a smooth paste and spoon into a piping bag with a very fine nozzle. Repeat with the other bowl of icing using the red food colouring. Add a few drops of blue food colouring to one of the bowls of icing, mix to a smooth paste and spoon into a piping bag with a very fine nozzle. Repeat with the other bowl of icing using the red food colouring. Use these two colours to pipe the union jack onto the fondant fancies. Be as simple or as intricate as you dare! Carefully remove the cakes from the rack and sit in paper cases. Use these two colours to pipe the union jack onto the fondant fancies. Be as simple or as intricate as you dare! Carefully remove the cakes from the rack and sit in paper cases."
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} | 4d03e326bc46227c0e05a89a3a656296c7310ef53b668fa4dbabaedd96490d89 | Valentine cupcakes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/valentinecupcake_93564_16x9.jpg Make these light-as-a-feather cupcakes with their pretty pink decoration for someone you love. 125g/4oz unsalted butter, softened125g/4oz caster sugar2 free-range eggs125g/4oz self-raising flour150g/5oz raspberries6 passion fruit, sieved pulp onlya little milk, to loosen the mixture as necessary 125g/4oz unsalted butter, softened 125g/4oz caster sugar 2 free-range eggs 125g/4oz self-raising flour 150g/5oz raspberries 6 passion fruit, sieved pulp only a little milk, to loosen the mixture as necessary 500g/1lb 1½oz icing sugar160g/5½oz butter1 vanilla pod, seeds only2-3 drops pink liquid food colouring50ml/1¾oz milk hundreds and thousands 500g/1lb 1½oz icing sugar 160g/5½oz butter 1 vanilla pod, seeds only 2-3 drops pink liquid food colouring 50ml/1¾oz milk hundreds and thousands Method For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary.Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste.Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands. For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary. Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste. Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands. Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands. | {
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"title": "Valentine cupcakes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/valentinecupcake_93564_16x9.jpg Make these light-as-a-feather cupcakes with their pretty pink decoration for someone you love. 125g/4oz unsalted butter, softened125g/4oz caster sugar2 free-range eggs125g/4oz self-raising flour150g/5oz raspberries6 passion fruit, sieved pulp onlya little milk, to loosen the mixture as necessary 125g/4oz unsalted butter, softened 125g/4oz caster sugar 2 free-range eggs 125g/4oz self-raising flour 150g/5oz raspberries 6 passion fruit, sieved pulp only a little milk, to loosen the mixture as necessary 500g/1lb 1½oz icing sugar160g/5½oz butter1 vanilla pod, seeds only2-3 drops pink liquid food colouring50ml/1¾oz milk hundreds and thousands 500g/1lb 1½oz icing sugar 160g/5½oz butter 1 vanilla pod, seeds only 2-3 drops pink liquid food colouring 50ml/1¾oz milk hundreds and thousands Method For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary.Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste.Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands. For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary. Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary. Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste. For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste. Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands. Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands."
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} | bb14f316bf50aee86ee735de44c56d14537966ba06fbbb2986b0f1383d322e0d | Vanilla cake recipe
An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/all-purpose_easy_butter_03274_16x9.jpg This easy vanilla cake is perfect for birthday cakes or cupcakes, and can be halved easily. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz arrowroot, cornflour or cocoa2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz arrowroot, cornflour or cocoa 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder Method Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4. Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Recipe tips To vary the flavour, replace the milk with orange juice for a citrus cake; or add finely grated zest, chocolate chips or dried fruit in with the milk. | {
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"content": "An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/all-purpose_easy_butter_03274_16x9.jpg This easy vanilla cake is perfect for birthday cakes or cupcakes, and can be halved easily. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz arrowroot, cornflour or cocoa2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz arrowroot, cornflour or cocoa 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder Method Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4. Line the base of a deep 20cm/9in square cake tin with non-stick paper and preheat the oven to180C/160C Fan/Gas 4. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot or cocoa) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Sift and beat the flour and baking powder into the butter mixture in batches until smooth, then spoon into the prepared tin and bake for 50-60 minutes (for a large cake). Keep a careful eye toward the end of the cooking time, and cover with foil if the cake is getting too dark. For cupcakes, fill the papers about three-quarters full then bake for about 20-25 minutes. Recipe tips To vary the flavour, replace the milk with orange juice for a citrus cake; or add finely grated zest, chocolate chips or dried fruit in with the milk."
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} | 4c667c0087b7c7bd41baf5748fe5656af48d8a093a87ce17560484652bf959d3 | Vanilla ice cream recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vanillaicecream_4616_16x9.jpg This easy recipe for creamy vanilla ice cream doesn't require an in ice cream maker. 2 vanilla pods500ml/16fl oz double cream (see tip)70g/3oz sugar3 egg yolks 2 vanilla pods 500ml/16fl oz double cream (see tip) 70g/3oz sugar 3 egg yolks Method Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Recipe tips Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there's no need to stir it. Ideal for anyone without an ice cream maker. | {
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"title": "Vanilla ice cream 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/vanillaicecream_4616_16x9.jpg This easy recipe for creamy vanilla ice cream doesn't require an in ice cream maker. 2 vanilla pods500ml/16fl oz double cream (see tip)70g/3oz sugar3 egg yolks 2 vanilla pods 500ml/16fl oz double cream (see tip) 70g/3oz sugar 3 egg yolks Method Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set. Recipe tips Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there's no need to stir it. Ideal for anyone without an ice cream maker."
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} | e98bbe84c4f195745d808dddbc3fb9579f968993449acaf8f48f363604f96d51 | Vanilla soufflés recipe
An average of 2.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vanilla_souffls_94226_16x9.jpg This sweet dessert is fairly quick and easy to prepare so makes a good pudding for a meal with friends. knob melted butter, for greasing300ml/10fl oz full-fat milk 4 large free-range eggs, separated45g/1½oz caster sugar, plus extra for dusting50g/1¾oz plain flour 2 tsp vanilla extract pinch salt icing sugar, to decoratevanilla ice cream, to serve (optional) knob melted butter, for greasing 300ml/10fl oz full-fat milk 4 large free-range eggs, separated 45g/1½oz caster sugar, plus extra for dusting 50g/1¾oz plain flour 2 tsp vanilla extract pinch salt icing sugar, to decorate vanilla ice cream, to serve (optional) Method Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess.Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream. Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess. Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess. Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream. | {
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"content": "An average of 2.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vanilla_souffls_94226_16x9.jpg This sweet dessert is fairly quick and easy to prepare so makes a good pudding for a meal with friends. knob melted butter, for greasing300ml/10fl oz full-fat milk 4 large free-range eggs, separated45g/1½oz caster sugar, plus extra for dusting50g/1¾oz plain flour 2 tsp vanilla extract pinch salt icing sugar, to decoratevanilla ice cream, to serve (optional) knob melted butter, for greasing 300ml/10fl oz full-fat milk 4 large free-range eggs, separated 45g/1½oz caster sugar, plus extra for dusting 50g/1¾oz plain flour 2 tsp vanilla extract pinch salt icing sugar, to decorate vanilla ice cream, to serve (optional) Method Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess.Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream. Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess. Preheat the oven to 210C/190C Fan/Gas 6½ and place a baking tray on the middle shelf to warm up. Grease four ramekins with the melted butter, using a pastry brush to make upward strokes (this will encourage the soufflés to rise upwards). Then coat the bottom and sides of the dishes with sugar. Discard any excess. Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. Bring the milk to a simmer in a medium saucepan over a medium–low heat. In another saucepan, whisk the egg yolks with 3 tablespoons sugar until the mixture becomes slightly pale in colour. Add the flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to temper the yolks (this allows the eggs to heat without scrambling). Add the rest of the milk and return to the heat. Bring to the boil, stirring continuously and cook for 1–2 minutes until thickened. Remove from the heat and stir in the vanilla extract. Transfer the mixture to a large bowl and leave to cool slightly. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. In a separate bowl, beat the egg whites with the salt until the mixture becomes foamy. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg white mixture into the yolk mixture, taking care not to let too much air out of the mixture. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream. Divide the mixture evenly between the prepared ramekins. Place the ramekins on the baking sheet and bake for 20–25 minutes until risen and golden on top. Dust with the icing sugar and serve immediately on their own or with a spoonful of vanilla ice cream."
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} | 0e0b9cc87450fe1bd0ae448734a917669f94da8954fae1e8501581ec66e8c24a | Veal chop Normande recipe
An average of 0.0 out of 5 stars from 0 ratings This hearty, classic Normandy-style veal chops with cream, apples and bacon makes a brilliant autumnal feast. 2 tbsp olive oil2 rose veal chops 1 tsp chopped fresh thyme leaves1 garlic clove25ml/1fl oz Madeira 15g/½oz unsalted butter 2 tbsp olive oil 2 rose veal chops 1 tsp chopped fresh thyme leaves 1 garlic clove 25ml/1fl oz Madeira 15g/½oz unsalted butter 25g/1oz unsalted butter 1 onion, thinly sliced 1 bay leaf 2 Braeburn apples, peeled and sliced200g/7oz streaky bacon, diced 1 tbsp plain flour 300ml/10fl oz cider 50ml/2fl oz double cream1 tbsp creme fraiche 25ml/1fl oz calvados 1 handful fresh parsley, chopped 25g/1oz unsalted butter 1 onion, thinly sliced 1 bay leaf 2 Braeburn apples, peeled and sliced 200g/7oz streaky bacon, diced 1 tbsp plain flour 300ml/10fl oz cider 50ml/2fl oz double cream 1 tbsp creme fraiche 25ml/1fl oz calvados 1 handful fresh parsley, chopped Method Preheat the oven to 220C/200C Fan/Gas 7.To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To serve, slice the chops and serve with the garnish on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To serve, slice the chops and serve with the garnish on the side. To serve, slice the chops and serve with the garnish on the side. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This hearty, classic Normandy-style veal chops with cream, apples and bacon makes a brilliant autumnal feast. 2 tbsp olive oil2 rose veal chops 1 tsp chopped fresh thyme leaves1 garlic clove25ml/1fl oz Madeira 15g/½oz unsalted butter 2 tbsp olive oil 2 rose veal chops 1 tsp chopped fresh thyme leaves 1 garlic clove 25ml/1fl oz Madeira 15g/½oz unsalted butter 25g/1oz unsalted butter 1 onion, thinly sliced 1 bay leaf 2 Braeburn apples, peeled and sliced200g/7oz streaky bacon, diced 1 tbsp plain flour 300ml/10fl oz cider 50ml/2fl oz double cream1 tbsp creme fraiche 25ml/1fl oz calvados 1 handful fresh parsley, chopped 25g/1oz unsalted butter 1 onion, thinly sliced 1 bay leaf 2 Braeburn apples, peeled and sliced 200g/7oz streaky bacon, diced 1 tbsp plain flour 300ml/10fl oz cider 50ml/2fl oz double cream 1 tbsp creme fraiche 25ml/1fl oz calvados 1 handful fresh parsley, chopped Method Preheat the oven to 220C/200C Fan/Gas 7.To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To serve, slice the chops and serve with the garnish on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. To make the veal chops, heat the oil in an ovenproof frying pan and fry the veal chops on both sides until browned. Add the thyme and garlic and place in the oven for 6–8 minutes, or until cooked to your liking. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. Remove the veal from the oven and add the butter and Madeira to the pan, stirring, scraping the pan with a wooden spoon. Baste the veal chops with this mixture whilst resting for 5–10 minutes. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To make the garnish, melt the butter in a saucepan over a medium heat and fry the onions, bay, apples and bacon until lightly browned and soft. Stir in the flour and mix well. Add the cider and cook to reduce by about half, then add the cream and crème fraiche. Bring to the boil then add a splash of calvados to taste and the parsley. To serve, slice the chops and serve with the garnish on the side. To serve, slice the chops and serve with the garnish on the side."
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} | 0e798eb9ec96e2335b6e5f092caa4e2ec1ae1cdeb8a0a0feda287067582ecfb0 | Vanilla crème brûlée with strawberry sauce recipe
An average of 5.0 out of 5 stars from 1 rating The classic crème brûlée is partnered with fresh, seasonal strawberry sauce for a clean finish. A technique to master. Equipment and preparation: You will need 6-8 ramekin dishes and a chef's blowtorch. 7 free-range egg yolks110g/4oz caster sugar2 vanilla pods, seeds only250ml/9fl oz whole milk750ml/1¼ pint double cream55g/1¾oz demerara sugar 7 free-range egg yolks 110g/4oz caster sugar 2 vanilla pods, seeds only 250ml/9fl oz whole milk 750ml/1¼ pint double cream 55g/1¾oz demerara sugar 250g/9oz fresh strawberries, hulled 250g/9oz fresh strawberries, hulled Method Preheat the oven to 120C/250F/Gas ½.For the crème brûlées, place the egg yolks into a bowl, add the caster sugar and vanilla and whisk together until pale and fluffy and well combined.Add the milk and cream and whisk until well combined.Ladle the mixture into ramekins and place the ramekins into a deep roasting tin. Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour, or until just set. Remove from the roasting tin and allow to cool. When cool, refrigerate the crème brûlées for at least two hours, or until thoroughly chilled and firm.For the strawberry sauce, place half of the strawberries into a food processor and blend to a purée. Strain through a fine sieve.Halve the rest of the strawberries and stir through the passed sauce.When ready to eat, sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chef’s blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside. Preheat the oven to 120C/250F/Gas ½. Preheat the oven to 120C/250F/Gas ½. For the crème brûlées, place the egg yolks into a bowl, add the caster sugar and vanilla and whisk together until pale and fluffy and well combined. For the crème brûlées, place the egg yolks into a bowl, add the caster sugar and vanilla and whisk together until pale and fluffy and well combined. Add the milk and cream and whisk until well combined. Add the milk and cream and whisk until well combined. Ladle the mixture into ramekins and place the ramekins into a deep roasting tin. Ladle the mixture into ramekins and place the ramekins into a deep roasting tin. Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour, or until just set. Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour, or until just set. Remove from the roasting tin and allow to cool. When cool, refrigerate the crème brûlées for at least two hours, or until thoroughly chilled and firm. Remove from the roasting tin and allow to cool. When cool, refrigerate the crème brûlées for at least two hours, or until thoroughly chilled and firm. For the strawberry sauce, place half of the strawberries into a food processor and blend to a purée. Strain through a fine sieve. For the strawberry sauce, place half of the strawberries into a food processor and blend to a purée. Strain through a fine sieve. Halve the rest of the strawberries and stir through the passed sauce. Halve the rest of the strawberries and stir through the passed sauce. When ready to eat, sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chef’s blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside. When ready to eat, sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chef’s blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside. | {
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"title": "Vanilla crème brûlée with strawberry sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The classic crème brûlée is partnered with fresh, seasonal strawberry sauce for a clean finish. A technique to master. Equipment and preparation: You will need 6-8 ramekin dishes and a chef's blowtorch. 7 free-range egg yolks110g/4oz caster sugar2 vanilla pods, seeds only250ml/9fl oz whole milk750ml/1¼ pint double cream55g/1¾oz demerara sugar 7 free-range egg yolks 110g/4oz caster sugar 2 vanilla pods, seeds only 250ml/9fl oz whole milk 750ml/1¼ pint double cream 55g/1¾oz demerara sugar 250g/9oz fresh strawberries, hulled 250g/9oz fresh strawberries, hulled Method Preheat the oven to 120C/250F/Gas ½.For the crème brûlées, place the egg yolks into a bowl, add the caster sugar and vanilla and whisk together until pale and fluffy and well combined.Add the milk and cream and whisk until well combined.Ladle the mixture into ramekins and place the ramekins into a deep roasting tin. Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour, or until just set. Remove from the roasting tin and allow to cool. When cool, refrigerate the crème brûlées for at least two hours, or until thoroughly chilled and firm.For the strawberry sauce, place half of the strawberries into a food processor and blend to a purée. Strain through a fine sieve.Halve the rest of the strawberries and stir through the passed sauce.When ready to eat, sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chef’s blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside. Preheat the oven to 120C/250F/Gas ½. Preheat the oven to 120C/250F/Gas ½. For the crème brûlées, place the egg yolks into a bowl, add the caster sugar and vanilla and whisk together until pale and fluffy and well combined. For the crème brûlées, place the egg yolks into a bowl, add the caster sugar and vanilla and whisk together until pale and fluffy and well combined. Add the milk and cream and whisk until well combined. Add the milk and cream and whisk until well combined. Ladle the mixture into ramekins and place the ramekins into a deep roasting tin. Ladle the mixture into ramekins and place the ramekins into a deep roasting tin. Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour, or until just set. Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour, or until just set. Remove from the roasting tin and allow to cool. When cool, refrigerate the crème brûlées for at least two hours, or until thoroughly chilled and firm. Remove from the roasting tin and allow to cool. When cool, refrigerate the crème brûlées for at least two hours, or until thoroughly chilled and firm. For the strawberry sauce, place half of the strawberries into a food processor and blend to a purée. Strain through a fine sieve. For the strawberry sauce, place half of the strawberries into a food processor and blend to a purée. Strain through a fine sieve. Halve the rest of the strawberries and stir through the passed sauce. Halve the rest of the strawberries and stir through the passed sauce. When ready to eat, sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chef’s blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside. When ready to eat, sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chef’s blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside."
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} | f432891829d9775dcc76c6bd0aaed3e4d61a4814b8f8ac96d1a26c351e7b77b5 | Veal blanquette recipe
For the veal, place the cubes of meat into a large saucepan, cover with cold water and bring to the boil. When the water is boiling, reduce the heat until the water is simmering gently, then simmer for 30 minutes, skimming off any froth that collects of the surface of the liquid at intervals. Add the vegetables, bouquet garni and a large pinch of salt, or to taste. Continue to simmer for a further 1 hour 20 minutes, adding more water as necessary to cover the veal and vegetables. (NB: The pan contents should be covered by the water at all times.)While the meat is simmering, carefully decant 500ml/18floz of the cooking liquid.Meanwhile, for the pilau rice, heat the butter and olive oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened.Add the rice and stir well to coat.Pour in the stock, stir well, then bring the mixture to the boil.Reduce the heat until the liquid is simmering. Cover the pan and continue to simmer for 15-18 minutes until the rice has absorbed the stock and is tender. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the onions and mushrooms, place the cocktail onions into a separate pan and pour over the decanted cooking liquid. Bring the cooking liquid to the boil, then reduce the heat until the liquid is simmering. Continue to simmer the onions for 10-15 minutes, or until tender. Add the mushrooms, cover the pan with a lid and continue to simmer for a further 10 minutes, or until the vegetables are tender.Drain the onions and mushrooms, collecting the cooking liquid in the pan with the veal in it. Keep the drained onions and mushrooms warm. When the veal pieces are tender, remove them from the pan and set aside. Keep warm.For the sauce, strain the cooking liquid from the onions and mushrooms into a clean saucepan (discard the vegetables).Bring the cooking liquid to a boil and continue to boil for 12-15 minutes, or until the volume of liquid has reduced by half. Stir in the double cream, then return the mixture to the boil for a further 4-5 minutes. Meanwhile, in a bowl, mix together the egg yolks and crème fraîche until well combined.Remove the pan from the heat, then stir in the egg yolk and crème fraîche mixture. Stir continuously until the mixture is completely incorporated and the sauce has thickened slightly. Season, to taste, with salt and freshly ground black pepper, then strain the mixture through a fine sieve. To serve, spoon some of the veal, onions and mushrooms into the centre of each of six to eight serving plates. Drizzle over the sauce. For the veal, place the cubes of meat into a large saucepan, cover with cold water and bring to the boil. For the veal, place the cubes of meat into a large saucepan, cover with cold water and bring to the boil. When the water is boiling, reduce the heat until the water is simmering gently, then simmer for 30 minutes, skimming off any froth that collects of the surface of the liquid at intervals. When the water is boiling, reduce the heat until the water is simmering gently, then simmer for 30 minutes, skimming off any froth that collects of the surface of the liquid at intervals. Add the vegetables, bouquet garni and a large pinch of salt, or to taste. Continue to simmer for a further 1 hour 20 minutes, adding more water as necessary to cover the veal and vegetables. (NB: The pan contents should be covered by the water at all times.) Add the vegetables, bouquet garni and a large pinch of salt, or to taste. Continue to simmer for a further 1 hour 20 minutes, adding more water as necessary to cover the veal and vegetables. (NB: The pan contents should be covered by the water at all times.) While the meat is simmering, carefully decant 500ml/18floz of the cooking liquid. While the meat is simmering, carefully decant 500ml/18floz of the cooking liquid. Meanwhile, for the pilau rice, heat the butter and olive oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened. Meanwhile, for the pilau rice, heat the butter and olive oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened. Add the rice and stir well to coat. Add the rice and stir well to coat. Pour in the stock, stir well, then bring the mixture to the boil. Pour in the stock, stir well, then bring the mixture to the boil. Reduce the heat until the liquid is simmering. Cover the pan and continue to simmer for 15-18 minutes until the rice has absorbed the stock and is tender. Season, to taste, with salt and freshly ground black pepper. Reduce the heat until the liquid is simmering. Cover the pan and continue to simmer for 15-18 minutes until the rice has absorbed the stock and is tender. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the onions and mushrooms, place the cocktail onions into a separate pan and pour over the decanted cooking liquid. Bring the cooking liquid to the boil, then reduce the heat until the liquid is simmering. Meanwhile, for the onions and mushrooms, place the cocktail onions into a separate pan and pour over the decanted cooking liquid. Bring the cooking liquid to the boil, then reduce the heat until the liquid is simmering. Continue to simmer the onions for 10-15 minutes, or until tender. Add the mushrooms, cover the pan with a lid and continue to simmer for a further 10 minutes, or until the vegetables are tender. Continue to simmer the onions for 10-15 minutes, or until tender. Add the mushrooms, cover the pan with a lid and continue to simmer for a further 10 minutes, or until the vegetables are tender. Drain the onions and mushrooms, collecting the cooking liquid in the pan with the veal in it. Keep the drained onions and mushrooms warm. Drain the onions and mushrooms, collecting the cooking liquid in the pan with the veal in it. Keep the drained onions and mushrooms warm. When the veal pieces are tender, remove them from the pan and set aside. Keep warm. When the veal pieces are tender, remove them from the pan and set aside. Keep warm. For the sauce, strain the cooking liquid from the onions and mushrooms into a clean saucepan (discard the vegetables). For the sauce, strain the cooking liquid from the onions and mushrooms into a clean saucepan (discard the vegetables). Bring the cooking liquid to a boil and continue to boil for 12-15 minutes, or until the volume of liquid has reduced by half. Bring the cooking liquid to a boil and continue to boil for 12-15 minutes, or until the volume of liquid has reduced by half. Stir in the double cream, then return the mixture to the boil for a further 4-5 minutes. Stir in the double cream, then return the mixture to the boil for a further 4-5 minutes. Meanwhile, in a bowl, mix together the egg yolks and crème fraîche until well combined. Meanwhile, in a bowl, mix together the egg yolks and crème fraîche until well combined. Remove the pan from the heat, then stir in the egg yolk and crème fraîche mixture. Stir continuously until the mixture is completely incorporated and the sauce has thickened slightly. Season, to taste, with salt and freshly ground black pepper, then strain the mixture through a fine sieve. Remove the pan from the heat, then stir in the egg yolk and crème fraîche mixture. Stir continuously until the mixture is completely incorporated and the sauce has thickened slightly. Season, to taste, with salt and freshly ground black pepper, then strain the mixture through a fine sieve. To serve, spoon some of the veal, onions and mushrooms into the centre of each of six to eight serving plates. Drizzle over the sauce. To serve, spoon some of the veal, onions and mushrooms into the centre of each of six to eight serving plates. Drizzle over the sauce. | {
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"title": "Veal blanquette recipe",
"content": "For the veal, place the cubes of meat into a large saucepan, cover with cold water and bring to the boil. When the water is boiling, reduce the heat until the water is simmering gently, then simmer for 30 minutes, skimming off any froth that collects of the surface of the liquid at intervals. Add the vegetables, bouquet garni and a large pinch of salt, or to taste. Continue to simmer for a further 1 hour 20 minutes, adding more water as necessary to cover the veal and vegetables. (NB: The pan contents should be covered by the water at all times.)While the meat is simmering, carefully decant 500ml/18floz of the cooking liquid.Meanwhile, for the pilau rice, heat the butter and olive oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened.Add the rice and stir well to coat.Pour in the stock, stir well, then bring the mixture to the boil.Reduce the heat until the liquid is simmering. Cover the pan and continue to simmer for 15-18 minutes until the rice has absorbed the stock and is tender. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the onions and mushrooms, place the cocktail onions into a separate pan and pour over the decanted cooking liquid. Bring the cooking liquid to the boil, then reduce the heat until the liquid is simmering. Continue to simmer the onions for 10-15 minutes, or until tender. Add the mushrooms, cover the pan with a lid and continue to simmer for a further 10 minutes, or until the vegetables are tender.Drain the onions and mushrooms, collecting the cooking liquid in the pan with the veal in it. Keep the drained onions and mushrooms warm. When the veal pieces are tender, remove them from the pan and set aside. Keep warm.For the sauce, strain the cooking liquid from the onions and mushrooms into a clean saucepan (discard the vegetables).Bring the cooking liquid to a boil and continue to boil for 12-15 minutes, or until the volume of liquid has reduced by half. Stir in the double cream, then return the mixture to the boil for a further 4-5 minutes. Meanwhile, in a bowl, mix together the egg yolks and crème fraîche until well combined.Remove the pan from the heat, then stir in the egg yolk and crème fraîche mixture. Stir continuously until the mixture is completely incorporated and the sauce has thickened slightly. Season, to taste, with salt and freshly ground black pepper, then strain the mixture through a fine sieve. To serve, spoon some of the veal, onions and mushrooms into the centre of each of six to eight serving plates. Drizzle over the sauce. For the veal, place the cubes of meat into a large saucepan, cover with cold water and bring to the boil. For the veal, place the cubes of meat into a large saucepan, cover with cold water and bring to the boil. When the water is boiling, reduce the heat until the water is simmering gently, then simmer for 30 minutes, skimming off any froth that collects of the surface of the liquid at intervals. When the water is boiling, reduce the heat until the water is simmering gently, then simmer for 30 minutes, skimming off any froth that collects of the surface of the liquid at intervals. Add the vegetables, bouquet garni and a large pinch of salt, or to taste. Continue to simmer for a further 1 hour 20 minutes, adding more water as necessary to cover the veal and vegetables. (NB: The pan contents should be covered by the water at all times.) Add the vegetables, bouquet garni and a large pinch of salt, or to taste. Continue to simmer for a further 1 hour 20 minutes, adding more water as necessary to cover the veal and vegetables. (NB: The pan contents should be covered by the water at all times.) While the meat is simmering, carefully decant 500ml/18floz of the cooking liquid. While the meat is simmering, carefully decant 500ml/18floz of the cooking liquid. Meanwhile, for the pilau rice, heat the butter and olive oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened. Meanwhile, for the pilau rice, heat the butter and olive oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened. Add the rice and stir well to coat. Add the rice and stir well to coat. Pour in the stock, stir well, then bring the mixture to the boil. Pour in the stock, stir well, then bring the mixture to the boil. Reduce the heat until the liquid is simmering. Cover the pan and continue to simmer for 15-18 minutes until the rice has absorbed the stock and is tender. Season, to taste, with salt and freshly ground black pepper. Reduce the heat until the liquid is simmering. Cover the pan and continue to simmer for 15-18 minutes until the rice has absorbed the stock and is tender. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the onions and mushrooms, place the cocktail onions into a separate pan and pour over the decanted cooking liquid. Bring the cooking liquid to the boil, then reduce the heat until the liquid is simmering. Meanwhile, for the onions and mushrooms, place the cocktail onions into a separate pan and pour over the decanted cooking liquid. Bring the cooking liquid to the boil, then reduce the heat until the liquid is simmering. Continue to simmer the onions for 10-15 minutes, or until tender. Add the mushrooms, cover the pan with a lid and continue to simmer for a further 10 minutes, or until the vegetables are tender. Continue to simmer the onions for 10-15 minutes, or until tender. Add the mushrooms, cover the pan with a lid and continue to simmer for a further 10 minutes, or until the vegetables are tender. Drain the onions and mushrooms, collecting the cooking liquid in the pan with the veal in it. Keep the drained onions and mushrooms warm. Drain the onions and mushrooms, collecting the cooking liquid in the pan with the veal in it. Keep the drained onions and mushrooms warm. When the veal pieces are tender, remove them from the pan and set aside. Keep warm. When the veal pieces are tender, remove them from the pan and set aside. Keep warm. For the sauce, strain the cooking liquid from the onions and mushrooms into a clean saucepan (discard the vegetables). For the sauce, strain the cooking liquid from the onions and mushrooms into a clean saucepan (discard the vegetables). Bring the cooking liquid to a boil and continue to boil for 12-15 minutes, or until the volume of liquid has reduced by half. Bring the cooking liquid to a boil and continue to boil for 12-15 minutes, or until the volume of liquid has reduced by half. Stir in the double cream, then return the mixture to the boil for a further 4-5 minutes. Stir in the double cream, then return the mixture to the boil for a further 4-5 minutes. Meanwhile, in a bowl, mix together the egg yolks and crème fraîche until well combined. Meanwhile, in a bowl, mix together the egg yolks and crème fraîche until well combined. Remove the pan from the heat, then stir in the egg yolk and crème fraîche mixture. Stir continuously until the mixture is completely incorporated and the sauce has thickened slightly. Season, to taste, with salt and freshly ground black pepper, then strain the mixture through a fine sieve. Remove the pan from the heat, then stir in the egg yolk and crème fraîche mixture. Stir continuously until the mixture is completely incorporated and the sauce has thickened slightly. Season, to taste, with salt and freshly ground black pepper, then strain the mixture through a fine sieve. To serve, spoon some of the veal, onions and mushrooms into the centre of each of six to eight serving plates. Drizzle over the sauce. To serve, spoon some of the veal, onions and mushrooms into the centre of each of six to eight serving plates. Drizzle over the sauce."
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} | 8f9aea9c78d5d613ee85c73712810e876f40f7c659ef06d156f2c658848f9337 | Veal schnitzel with celeriac remoulade recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veal_schnitzel_with_19324_16x9.jpg Veal escalopes are coated in crunchy panko breadcrumbs and deep-fried to crispy perfection. They are served with a fresh celeriac remoulade and topped with fried eggs. ½ celeriac, thinly julienned 1 lemon, juice only50g/1¾oz crème fraîche 50g/1¾oz capers, chopped50g/1¾oz cornichons, chopped1 tsp chopped chives1 tbsp chopped tarragon1 tsp chopped chervil1 tsp chopped dillsalt and freshly ground black pepper ½ celeriac, thinly julienned 1 lemon, juice only 50g/1¾oz crème fraîche 50g/1¾oz capers, chopped 50g/1¾oz cornichons, chopped 1 tsp chopped chives 1 tbsp chopped tarragon 1 tsp chopped chervil 1 tsp chopped dill salt and freshly ground black pepper 2 tsp Dijon mustard2 free-range egg yolks1–2 tbsp white wine vinegar400ml–500ml/14fl oz–18fl oz rapeseed oil pinch salt 2 tsp Dijon mustard 2 free-range egg yolks 1–2 tbsp white wine vinegar 400ml–500ml/14fl oz–18fl oz rapeseed oil pinch salt 2 veal escalopes (150–200g/5½–7oz)3 free-range eggs splash milk150g/5½oz panko breadcrumbs, for coating100g/3½oz plain flour, for coatingvegetable oil, for frying 2 veal escalopes (150–200g/5½–7oz) 3 free-range eggs splash milk 150g/5½oz panko breadcrumbs, for coating 100g/3½oz plain flour, for coating vegetable oil, for frying 2 tbsp vegetable oil, for frying2 free-range eggs75g/2½oz unsalted butter 1 tsp finely chopped fresh flatleaf parsley 1 tbsp large capers4–6 salted anchovy fillets 1 lemon, cut into 6 segments, to serve 2 tbsp vegetable oil, for frying 2 free-range eggs 75g/2½oz unsalted butter 1 tsp finely chopped fresh flatleaf parsley 1 tbsp large capers 4–6 salted anchovy fillets 1 lemon, cut into 6 segments, to serve Method To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes.To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges. To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes. To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes. To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. 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.) Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges. | {
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"title": "Veal schnitzel with celeriac remoulade recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veal_schnitzel_with_19324_16x9.jpg Veal escalopes are coated in crunchy panko breadcrumbs and deep-fried to crispy perfection. They are served with a fresh celeriac remoulade and topped with fried eggs. ½ celeriac, thinly julienned 1 lemon, juice only50g/1¾oz crème fraîche 50g/1¾oz capers, chopped50g/1¾oz cornichons, chopped1 tsp chopped chives1 tbsp chopped tarragon1 tsp chopped chervil1 tsp chopped dillsalt and freshly ground black pepper ½ celeriac, thinly julienned 1 lemon, juice only 50g/1¾oz crème fraîche 50g/1¾oz capers, chopped 50g/1¾oz cornichons, chopped 1 tsp chopped chives 1 tbsp chopped tarragon 1 tsp chopped chervil 1 tsp chopped dill salt and freshly ground black pepper 2 tsp Dijon mustard2 free-range egg yolks1–2 tbsp white wine vinegar400ml–500ml/14fl oz–18fl oz rapeseed oil pinch salt 2 tsp Dijon mustard 2 free-range egg yolks 1–2 tbsp white wine vinegar 400ml–500ml/14fl oz–18fl oz rapeseed oil pinch salt 2 veal escalopes (150–200g/5½–7oz)3 free-range eggs splash milk150g/5½oz panko breadcrumbs, for coating100g/3½oz plain flour, for coatingvegetable oil, for frying 2 veal escalopes (150–200g/5½–7oz) 3 free-range eggs splash milk 150g/5½oz panko breadcrumbs, for coating 100g/3½oz plain flour, for coating vegetable oil, for frying 2 tbsp vegetable oil, for frying2 free-range eggs75g/2½oz unsalted butter 1 tsp finely chopped fresh flatleaf parsley 1 tbsp large capers4–6 salted anchovy fillets 1 lemon, cut into 6 segments, to serve 2 tbsp vegetable oil, for frying 2 free-range eggs 75g/2½oz unsalted butter 1 tsp finely chopped fresh flatleaf parsley 1 tbsp large capers 4–6 salted anchovy fillets 1 lemon, cut into 6 segments, to serve Method To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes.To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges. To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes. To make the remoulade, toss the celeriac in a little salt and lemon juice in a bowl and set aside for 30 minutes. To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. To make the mustard mayonnaise, whisk the Dijon mustard, egg yolk, vinegar and oil together in a bowl and season with salt. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. Squeeze out any excess moisture from the celeriac and combine with the mayonnaise and remaining remoulade ingredients. Season with salt and pepper and set aside. 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.) Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Mix the beaten egg and milk together. Dredge each of the veal through the egg/milk mix, then the flour and then breadcrumbs. Deep-fry the schnitzels for 1¾–2 minutes (depending on their thickness). Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. Transfer to a wire rack to cool slightly so they stay crispy and do not become soggy. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges. To serve, heat the oil in a frying pan and fry the eggs. Place the schnitzels on two plates with the remoulade alongside. Top each schnitzel with a fried egg. In the same frying pan, melt the butter until it begins to bubble and brown. Add the parsley, capers and anchovies and stir to mix. Spoon over the top of eggs and serve with the lemon wedges."
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} | c0ae1b90f6d24c6f4069f5f10ec852d16a07455aef3d45f4238d9b21ced7bd92 | Vegan cheese sauce recipe
An average of 3.8 out of 5 stars from 5 ratings This tangy, creamy, zesty vegan 'cheese' sauce is one of the most moreish sauces you'll ever taste. Great for nachos, dipping crisps or stirring through cooked pasta. 400g/14oz butternut squash, chopped into 2.5cm/1in rounds150g/5½oz smooth cashew butter1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice1 large garlic clove, finely chopped3–4 tbsp nutritional yeast3 tbsp almond milk (or other vegan milk alternative)½ lemon, juice onlysalt and freshly ground black pepper 400g/14oz butternut squash, chopped into 2.5cm/1in rounds 150g/5½oz smooth cashew butter 1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice 1 large garlic clove, finely chopped 3–4 tbsp nutritional yeast 3 tbsp almond milk (or other vegan milk alternative) ½ lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool.Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool. Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegan_cheese_sauce_46604",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Vegan cheese sauce recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings This tangy, creamy, zesty vegan 'cheese' sauce is one of the most moreish sauces you'll ever taste. Great for nachos, dipping crisps or stirring through cooked pasta. 400g/14oz butternut squash, chopped into 2.5cm/1in rounds150g/5½oz smooth cashew butter1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice1 large garlic clove, finely chopped3–4 tbsp nutritional yeast3 tbsp almond milk (or other vegan milk alternative)½ lemon, juice onlysalt and freshly ground black pepper 400g/14oz butternut squash, chopped into 2.5cm/1in rounds 150g/5½oz smooth cashew butter 1 tbsp pickled jalapeño chillies, plus 1 tbsp pickling juice 1 large garlic clove, finely chopped 3–4 tbsp nutritional yeast 3 tbsp almond milk (or other vegan milk alternative) ½ lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool.Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool. Place the butternut squash onto a large baking tray and roast for 30 minutes, or until soft and moisture is being released from the flesh. Set aside to cool. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth. Remove the skin from the butternut squash flesh and discard. Put the squash into a food processor with the remaining sauce ingredients and blend until very smooth."
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} | acfb90a705cf8a013d21fdde284af20d0e0946be209527b0668453fab9ee5f52 | Vegan American pancakes recipe
An average of 4.5 out of 5 stars from 2 ratings Make fluffy vegan American-style pancakes with this simple and easy-to-follow recipe. 280g/10oz plain flour1½ tbsp baking powder½ tsp fine sea salt500ml/18fl oz unsweetened plant-based milk 2 tbsp apple cider vinegar2 tsp vanilla extract 1 tbsp olive oil vegetable oil, for frying 280g/10oz plain flour 1½ tbsp baking powder ½ tsp fine sea salt 500ml/18fl oz unsweetened plant-based milk 2 tbsp apple cider vinegar 2 tsp vanilla extract 1 tbsp olive oil vegetable oil, for frying 1 pack blueberries4 tbsp maple syrup, for drizzling 1 pack blueberries 4 tbsp maple syrup, for drizzling Method Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over. Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Vegan American pancakes recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Make fluffy vegan American-style pancakes with this simple and easy-to-follow recipe. 280g/10oz plain flour1½ tbsp baking powder½ tsp fine sea salt500ml/18fl oz unsweetened plant-based milk 2 tbsp apple cider vinegar2 tsp vanilla extract 1 tbsp olive oil vegetable oil, for frying 280g/10oz plain flour 1½ tbsp baking powder ½ tsp fine sea salt 500ml/18fl oz unsweetened plant-based milk 2 tbsp apple cider vinegar 2 tsp vanilla extract 1 tbsp olive oil vegetable oil, for frying 1 pack blueberries4 tbsp maple syrup, for drizzling 1 pack blueberries 4 tbsp maple syrup, for drizzling Method Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over. Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Sift the flour into a large bowl, stir in the baking powder and salt and mix everything together. Pour the plant-based milk into a measuring jug, then add the cider vinegar and vanilla. Gradually mix the liquid into the dry ingredients until smooth. Finally, stir in the olive oil. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Heat a tablespoon of vegetable oil in a large non-stick frying pan over a medium heat. Once the oil is hot, add 4 tablespoons of batter per pancake, taking care not to overcrowd the pan. Fry the pancakes for 2–3 minutes on one side, until bubbles appear on the surface, then flip them over and fry for another minute or so until both sides are golden. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over. Keep the pancakes warm in a low oven while you fry the rest in batches, adding more oil as needed. You could use a second frying pan if you want to speed up the process. Serve the pancakes immediately with the berries and maple syrup drizzled over."
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} | 2e19f002b1c841fc361d498e968b2aa41415b5cfdc32278c638a33abb8f9b4cb | Hake and clams in a green sauce recipe
Hake and clams in a green sauce (merluza en salsa verde) An average of 5.0 out of 5 stars from 1 rating This authentic Spanish dish is easy to make and perfect for Spring. 8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes200g/7oz fresh clams, scrubbed under cold running water and debearded3 tbsp olive oil3 garlic cloves, finely chopped1 small shallot, finely chopped1 tbsp plain flour200ml/7fl oz dry white wine (ideally Txakoli)150ml/5fl oz fresh fish stock4 x 180g hake fillets200g/7oz peas1 small handful flatleaf parsley, finely chopped crusty bread, to servesea salt and freshly ground black pepper 8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes 200g/7oz fresh clams, scrubbed under cold running water and debearded 3 tbsp olive oil 3 garlic cloves, finely chopped 1 small shallot, finely chopped 1 tbsp plain flour 200ml/7fl oz dry white wine (ideally Txakoli) 150ml/5fl oz fresh fish stock 4 x 180g hake fillets 200g/7oz peas 1 small handful flatleaf parsley, finely chopped crusty bread, to serve sea salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside.Discard any clams with broken shells and any that refuse to close when tapped.Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce.Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread. Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside. Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside. Discard any clams with broken shells and any that refuse to close when tapped. Discard any clams with broken shells and any that refuse to close when tapped. Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce. Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce. Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread. | {
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"title": "Hake and clams in a green sauce recipe",
"content": "Hake and clams in a green sauce (merluza en salsa verde) An average of 5.0 out of 5 stars from 1 rating This authentic Spanish dish is easy to make and perfect for Spring. 8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes200g/7oz fresh clams, scrubbed under cold running water and debearded3 tbsp olive oil3 garlic cloves, finely chopped1 small shallot, finely chopped1 tbsp plain flour200ml/7fl oz dry white wine (ideally Txakoli)150ml/5fl oz fresh fish stock4 x 180g hake fillets200g/7oz peas1 small handful flatleaf parsley, finely chopped crusty bread, to servesea salt and freshly ground black pepper 8 (or 4 large) white asparagus spears, trimmed and blanched for 5-8 minutes 200g/7oz fresh clams, scrubbed under cold running water and debearded 3 tbsp olive oil 3 garlic cloves, finely chopped 1 small shallot, finely chopped 1 tbsp plain flour 200ml/7fl oz dry white wine (ideally Txakoli) 150ml/5fl oz fresh fish stock 4 x 180g hake fillets 200g/7oz peas 1 small handful flatleaf parsley, finely chopped crusty bread, to serve sea salt and freshly ground black pepper Method Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside.Discard any clams with broken shells and any that refuse to close when tapped.Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce.Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread. Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside. Bring a large saucepan of salted water to the boil and cook the prepared asparagus for a further 4-6 minutes. Drain and set aside. Discard any clams with broken shells and any that refuse to close when tapped. Discard any clams with broken shells and any that refuse to close when tapped. Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce. Heat the oil in a frying pan over a medium heat. Fry the garlic and shallot for 3–4 minutes, or until soft and lightly golden-brown. Stir in the flour and cook for about 2 minutes. Slowly add the wine and cook for 2 minutes, then add the stock. Simmer until you have a silky-smooth sauce. Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. Season the hake with salt and pepper and add them to the sauce. Cook the hake for 4–5 minutes, then add the peas and clams. Cover and cook for 2–3 minutes, or until the clams open. Discard any clams that do not open. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread. To finish, add the asparagus and parsley, and simmer for a minute. Season to taste with salt and pepper. Serve in warmed bowls with crusty bread."
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} | b5dac9f59a468847956f304cbdfee46321fe66057c13ad096d5f3149e4a7da48 | Waffles with hot chocolate sauce, fried bananas and ice cream recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/waffles_with_hot_14908_16x9.jpg Someone very special deserves these waffles, loaded with fried bananas, chocolate sauce and ice cream. It's probably you. Equipment: You will need a waffle maker. 260g/9½oz plain flour1 tbsp baking powder 1 tsp sea salt flakes1 tbsp granulated sugar3 free-range eggs, lightly beaten425ml/15fl oz full-fat milk110g/4oz unsalted butter, melted 260g/9½oz plain flour 1 tbsp baking powder 1 tsp sea salt flakes 1 tbsp granulated sugar 3 free-range eggs, lightly beaten 425ml/15fl oz full-fat milk 110g/4oz unsalted butter, melted 175g/6¼oz plain chocolate, broken into pieces50g/1¾oz caster sugar 175g/6¼oz plain chocolate, broken into pieces 50g/1¾oz caster sugar 4 bananas, peeled and halved lengthways50g/2oz butter50g/2oz caster sugar4 scoops vanilla ice cream, to serve 4 bananas, peeled and halved lengthways 50g/2oz butter 50g/2oz caster sugar 4 scoops vanilla ice cream, to serve Method For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm.Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven.For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water). In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil. Stir the sugar syrup into the chocolate until smooth and shiny. For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar.Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over.Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven. Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven. For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water). For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water). In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil. In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil. Stir the sugar syrup into the chocolate until smooth and shiny. Stir the sugar syrup into the chocolate until smooth and shiny. For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar. For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar. Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over. Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over. Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side. Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side. Recipe tips If you don't have a waffle maker, you could always buy ready-made waffles to serve with the chocolate sauce, bananas and ice cream. | {
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"title": "Waffles with hot chocolate sauce, fried bananas and ice cream recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/waffles_with_hot_14908_16x9.jpg Someone very special deserves these waffles, loaded with fried bananas, chocolate sauce and ice cream. It's probably you. Equipment: You will need a waffle maker. 260g/9½oz plain flour1 tbsp baking powder 1 tsp sea salt flakes1 tbsp granulated sugar3 free-range eggs, lightly beaten425ml/15fl oz full-fat milk110g/4oz unsalted butter, melted 260g/9½oz plain flour 1 tbsp baking powder 1 tsp sea salt flakes 1 tbsp granulated sugar 3 free-range eggs, lightly beaten 425ml/15fl oz full-fat milk 110g/4oz unsalted butter, melted 175g/6¼oz plain chocolate, broken into pieces50g/1¾oz caster sugar 175g/6¼oz plain chocolate, broken into pieces 50g/1¾oz caster sugar 4 bananas, peeled and halved lengthways50g/2oz butter50g/2oz caster sugar4 scoops vanilla ice cream, to serve 4 bananas, peeled and halved lengthways 50g/2oz butter 50g/2oz caster sugar 4 scoops vanilla ice cream, to serve Method For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm.Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven.For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water). In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil. Stir the sugar syrup into the chocolate until smooth and shiny. For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar.Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over.Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Place a large wire rack onto a baking tray and keep it warm. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Mix the flour, baking powder, salt and granulated sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven. Ladle some of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up. Keep the waffles warm on the baking tray in the oven. For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water). For the hot chocolate sauce, melt the chocolate in a bowl set over a pan of simmering water (ensure the bottom of the bowl does not touch the water). In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil. In another pan, heat the sugar and 100ml/3½oz water, stirring until the sugar dissolves. Bring to the boil. Stir the sugar syrup into the chocolate until smooth and shiny. Stir the sugar syrup into the chocolate until smooth and shiny. For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar. For the fried bananas, heat a frying pan until hot, then melt together the butter and sugar. Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over. Add the bananas and fry for 1-2 minutes on each side, or until golden-brown all over. Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side. Place the waffles on a plate and top with chocolate sauce and serve the bananas and ice cream on the side. Recipe tips If you don't have a waffle maker, you could always buy ready-made waffles to serve with the chocolate sauce, bananas and ice cream."
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} | 4bbbcc53c25020284a464478a46d6f52b5fa5fef961c935c377cf89554a6db6c | Welsh rarebit with crab recipe
An average of 4.0 out of 5 stars from 1 rating If Welsh rarebit wasn’t good enough as it is, Matt Tebbutt adds crabmeat to his for something truly special. 50g/1¾oz unsalted butter50g/1¾oz plain flour250ml/9fl oz Welsh beer250g/9oz gruyère½ tsp Dijon mustarddash Worcestershire sauce100g/3½oz white crabmeat 1 tsp chives, chopped1 baguette, sliced and toasted 50g/1¾oz unsalted butter 50g/1¾oz plain flour 250ml/9fl oz Welsh beer 250g/9oz gruyère ½ tsp Dijon mustard dash Worcestershire sauce 100g/3½oz white crabmeat 1 tsp chives, chopped 1 baguette, sliced and toasted Method Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives.Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour. Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives. Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour. Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour. | {
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"title": "Welsh rarebit with crab recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating If Welsh rarebit wasn’t good enough as it is, Matt Tebbutt adds crabmeat to his for something truly special. 50g/1¾oz unsalted butter50g/1¾oz plain flour250ml/9fl oz Welsh beer250g/9oz gruyère½ tsp Dijon mustarddash Worcestershire sauce100g/3½oz white crabmeat 1 tsp chives, chopped1 baguette, sliced and toasted 50g/1¾oz unsalted butter 50g/1¾oz plain flour 250ml/9fl oz Welsh beer 250g/9oz gruyère ½ tsp Dijon mustard dash Worcestershire sauce 100g/3½oz white crabmeat 1 tsp chives, chopped 1 baguette, sliced and toasted Method Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives.Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour. Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Melt the butter in a saucepan, then stir in the flour and cook for 1-2 minutes. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives. Gradually whisk in the beer until you have a smooth sauce. Add the cheese and cook until melted and combined. Stir through the Dijon, Worcestershire sauce, crabmeat and chives. Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour. Spread the mixture onto the baguette slices and place under a hot grill for 1-2 minutes or until blistered and golden in colour."
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} | bbb47a160f27883ab07f22c3f4c6aa6341663ce2da74f5f614511097f83714ba | Waldorf salad with grilled mackerel recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/waldorf_salad_with_19251_16x9.jpg The fresh-tasting flavours of this fish salad make it perfect for a light lunch or a simple supper. 2 large free-range egg yolks1 tbsp white wine vinegar2 tsp Dijon mustard½ tsp caster sugar¼ tsp flaked sea saltfreshly ground black pepper150ml/5fl oz sunflower oil100ml/3½fl oz crème fraîche 2 large free-range egg yolks 1 tbsp white wine vinegar 2 tsp Dijon mustard ½ tsp caster sugar ¼ tsp flaked sea salt freshly ground black pepper 150ml/5fl oz sunflower oil 100ml/3½fl oz crème fraîche 65g/2¼oz shelled walnut halves3 large sticks of celery, plus celery leaves2 eating apples, quartered and finely sliced250g/9oz seedless red grapes, halvedaround 2 tsp fresh lemon juice 65g/2¼oz shelled walnut halves 3 large sticks of celery, plus celery leaves 2 eating apples, quartered and finely sliced 250g/9oz seedless red grapes, halved around 2 tsp fresh lemon juice 8 fresh mackerel fillets4 tsp olive oil 4 tsp lemon juice 2 tbsp flatleaf parsley, finely choppedflaked sea salt and freshly ground black pepper 8 fresh mackerel fillets 4 tsp olive oil 4 tsp lemon juice 2 tbsp flatleaf parsley, finely chopped flaked sea salt and freshly ground black pepper Method To make the mayonnaise put the egg yolks, vinegar, mustard and sugar into the small bowl of a food processor, or if you don’t have a food processor with a small bowl, you can use a stick blender. Season with salt and some ground black pepper. Blend until smooth, then with the motor running, gradually add the oil and blend until smooth and thick. Add the crème fraîche and 1-2 tablespoons of cold water. Blend for a few seconds more until the sauce has a soft dropping consistency. Transfer to a bowl, cover and chill in the fridge.For the salad, place the walnut halves into small non-stick frying pan over a medium-high heat for 3-4 minutes, or until toasted all over. Leave to cool. Finely slice the celery, keeping the leaves for later. Add the sliced celery to a large bowl together with the sliced apples and halved grapes. Pour over the lemon juice and toss well. This will keep the apples from going brown. Mix in the mayonnaise, toasted walnut halves and celery leaves.Preheat the grill to the highest temperature setting. Add the mackerel fillets to a large mixing bowl and pour over olive oil and lemon juice. Sprinkle over the parsley and season with flaked sea salt and freshly ground black pepper. Toss well, ensuring the fillets are well coated. Transfer the mackerel to a baking tray, skin-side up, and grill for 2-3 minutes, or until the skin is crisp. Serve the mackerel fillets immediately, with the Waldorf salad and a wedge of lemon. To make the mayonnaise put the egg yolks, vinegar, mustard and sugar into the small bowl of a food processor, or if you don’t have a food processor with a small bowl, you can use a stick blender. Season with salt and some ground black pepper. To make the mayonnaise put the egg yolks, vinegar, mustard and sugar into the small bowl of a food processor, or if you don’t have a food processor with a small bowl, you can use a stick blender. Season with salt and some ground black pepper. Blend until smooth, then with the motor running, gradually add the oil and blend until smooth and thick. Add the crème fraîche and 1-2 tablespoons of cold water. Blend for a few seconds more until the sauce has a soft dropping consistency. Transfer to a bowl, cover and chill in the fridge. Blend until smooth, then with the motor running, gradually add the oil and blend until smooth and thick. Add the crème fraîche and 1-2 tablespoons of cold water. Blend for a few seconds more until the sauce has a soft dropping consistency. Transfer to a bowl, cover and chill in the fridge. For the salad, place the walnut halves into small non-stick frying pan over a medium-high heat for 3-4 minutes, or until toasted all over. Leave to cool. Finely slice the celery, keeping the leaves for later. Add the sliced celery to a large bowl together with the sliced apples and halved grapes. Pour over the lemon juice and toss well. This will keep the apples from going brown. Mix in the mayonnaise, toasted walnut halves and celery leaves. For the salad, place the walnut halves into small non-stick frying pan over a medium-high heat for 3-4 minutes, or until toasted all over. Leave to cool. Finely slice the celery, keeping the leaves for later. Add the sliced celery to a large bowl together with the sliced apples and halved grapes. Pour over the lemon juice and toss well. This will keep the apples from going brown. Mix in the mayonnaise, toasted walnut halves and celery leaves. Preheat the grill to the highest temperature setting. Add the mackerel fillets to a large mixing bowl and pour over olive oil and lemon juice. Sprinkle over the parsley and season with flaked sea salt and freshly ground black pepper. Toss well, ensuring the fillets are well coated. Transfer the mackerel to a baking tray, skin-side up, and grill for 2-3 minutes, or until the skin is crisp. Serve the mackerel fillets immediately, with the Waldorf salad and a wedge of lemon. Preheat the grill to the highest temperature setting. Add the mackerel fillets to a large mixing bowl and pour over olive oil and lemon juice. Sprinkle over the parsley and season with flaked sea salt and freshly ground black pepper. Toss well, ensuring the fillets are well coated. Transfer the mackerel to a baking tray, skin-side up, and grill for 2-3 minutes, or until the skin is crisp. Serve the mackerel fillets immediately, with the Waldorf salad and a wedge of lemon. | {
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"title": "Waldorf salad with grilled mackerel recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/waldorf_salad_with_19251_16x9.jpg The fresh-tasting flavours of this fish salad make it perfect for a light lunch or a simple supper. 2 large free-range egg yolks1 tbsp white wine vinegar2 tsp Dijon mustard½ tsp caster sugar¼ tsp flaked sea saltfreshly ground black pepper150ml/5fl oz sunflower oil100ml/3½fl oz crème fraîche 2 large free-range egg yolks 1 tbsp white wine vinegar 2 tsp Dijon mustard ½ tsp caster sugar ¼ tsp flaked sea salt freshly ground black pepper 150ml/5fl oz sunflower oil 100ml/3½fl oz crème fraîche 65g/2¼oz shelled walnut halves3 large sticks of celery, plus celery leaves2 eating apples, quartered and finely sliced250g/9oz seedless red grapes, halvedaround 2 tsp fresh lemon juice 65g/2¼oz shelled walnut halves 3 large sticks of celery, plus celery leaves 2 eating apples, quartered and finely sliced 250g/9oz seedless red grapes, halved around 2 tsp fresh lemon juice 8 fresh mackerel fillets4 tsp olive oil 4 tsp lemon juice 2 tbsp flatleaf parsley, finely choppedflaked sea salt and freshly ground black pepper 8 fresh mackerel fillets 4 tsp olive oil 4 tsp lemon juice 2 tbsp flatleaf parsley, finely chopped flaked sea salt and freshly ground black pepper Method To make the mayonnaise put the egg yolks, vinegar, mustard and sugar into the small bowl of a food processor, or if you don’t have a food processor with a small bowl, you can use a stick blender. Season with salt and some ground black pepper. Blend until smooth, then with the motor running, gradually add the oil and blend until smooth and thick. Add the crème fraîche and 1-2 tablespoons of cold water. Blend for a few seconds more until the sauce has a soft dropping consistency. Transfer to a bowl, cover and chill in the fridge.For the salad, place the walnut halves into small non-stick frying pan over a medium-high heat for 3-4 minutes, or until toasted all over. Leave to cool. Finely slice the celery, keeping the leaves for later. Add the sliced celery to a large bowl together with the sliced apples and halved grapes. Pour over the lemon juice and toss well. This will keep the apples from going brown. Mix in the mayonnaise, toasted walnut halves and celery leaves.Preheat the grill to the highest temperature setting. Add the mackerel fillets to a large mixing bowl and pour over olive oil and lemon juice. Sprinkle over the parsley and season with flaked sea salt and freshly ground black pepper. Toss well, ensuring the fillets are well coated. Transfer the mackerel to a baking tray, skin-side up, and grill for 2-3 minutes, or until the skin is crisp. Serve the mackerel fillets immediately, with the Waldorf salad and a wedge of lemon. To make the mayonnaise put the egg yolks, vinegar, mustard and sugar into the small bowl of a food processor, or if you don’t have a food processor with a small bowl, you can use a stick blender. Season with salt and some ground black pepper. To make the mayonnaise put the egg yolks, vinegar, mustard and sugar into the small bowl of a food processor, or if you don’t have a food processor with a small bowl, you can use a stick blender. Season with salt and some ground black pepper. Blend until smooth, then with the motor running, gradually add the oil and blend until smooth and thick. Add the crème fraîche and 1-2 tablespoons of cold water. Blend for a few seconds more until the sauce has a soft dropping consistency. Transfer to a bowl, cover and chill in the fridge. Blend until smooth, then with the motor running, gradually add the oil and blend until smooth and thick. Add the crème fraîche and 1-2 tablespoons of cold water. Blend for a few seconds more until the sauce has a soft dropping consistency. Transfer to a bowl, cover and chill in the fridge. For the salad, place the walnut halves into small non-stick frying pan over a medium-high heat for 3-4 minutes, or until toasted all over. Leave to cool. Finely slice the celery, keeping the leaves for later. Add the sliced celery to a large bowl together with the sliced apples and halved grapes. Pour over the lemon juice and toss well. This will keep the apples from going brown. Mix in the mayonnaise, toasted walnut halves and celery leaves. For the salad, place the walnut halves into small non-stick frying pan over a medium-high heat for 3-4 minutes, or until toasted all over. Leave to cool. Finely slice the celery, keeping the leaves for later. Add the sliced celery to a large bowl together with the sliced apples and halved grapes. Pour over the lemon juice and toss well. This will keep the apples from going brown. Mix in the mayonnaise, toasted walnut halves and celery leaves. Preheat the grill to the highest temperature setting. Add the mackerel fillets to a large mixing bowl and pour over olive oil and lemon juice. Sprinkle over the parsley and season with flaked sea salt and freshly ground black pepper. Toss well, ensuring the fillets are well coated. Transfer the mackerel to a baking tray, skin-side up, and grill for 2-3 minutes, or until the skin is crisp. Serve the mackerel fillets immediately, with the Waldorf salad and a wedge of lemon. Preheat the grill to the highest temperature setting. Add the mackerel fillets to a large mixing bowl and pour over olive oil and lemon juice. Sprinkle over the parsley and season with flaked sea salt and freshly ground black pepper. Toss well, ensuring the fillets are well coated. Transfer the mackerel to a baking tray, skin-side up, and grill for 2-3 minutes, or until the skin is crisp. Serve the mackerel fillets immediately, with the Waldorf salad and a wedge of lemon."
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} | 585904f1e960c8ae7c349e2c13b75104949d37966c08f96731d213970433f98e | Waffles with strawberry compôte and ice cream recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxmhd.jpg An indulgent dessert that children will love. Swap the ice cream for yoghurt if you prefer your waffles as a breakfast dish. Equipment and preparation: for this recipe you will need a waffle maker. 250g/9oz plain flour1½ tsp baking powder1 tsp salt1 tbsp caster sugar3 free-range eggs, lightly beaten425ml/¾ pint full-fat milk110g/4oz melted butter, plus extra for greasing 250g/9oz plain flour 1½ tsp baking powder 1 tsp salt 1 tbsp caster sugar 3 free-range eggs, lightly beaten 425ml/¾ pint full-fat milk 110g/4oz melted butter, plus extra for greasing 75g/3oz caster sugar25g/1oz butter250g/9oz strawberries, hulled1 lemon, zest only500ml/18fl oz vanilla ice cream, to serve4-8 tbsp maple syrup, to serve 75g/3oz caster sugar 25g/1oz butter 250g/9oz strawberries, hulled 1 lemon, zest only 500ml/18fl oz vanilla ice cream, to serve 4-8 tbsp maple syrup, to serve Method For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter.For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter. Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter. For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup. | {
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"title": "Waffles with strawberry compôte and ice cream recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxmhd.jpg An indulgent dessert that children will love. Swap the ice cream for yoghurt if you prefer your waffles as a breakfast dish. Equipment and preparation: for this recipe you will need a waffle maker. 250g/9oz plain flour1½ tsp baking powder1 tsp salt1 tbsp caster sugar3 free-range eggs, lightly beaten425ml/¾ pint full-fat milk110g/4oz melted butter, plus extra for greasing 250g/9oz plain flour 1½ tsp baking powder 1 tsp salt 1 tbsp caster sugar 3 free-range eggs, lightly beaten 425ml/¾ pint full-fat milk 110g/4oz melted butter, plus extra for greasing 75g/3oz caster sugar25g/1oz butter250g/9oz strawberries, hulled1 lemon, zest only500ml/18fl oz vanilla ice cream, to serve4-8 tbsp maple syrup, to serve 75g/3oz caster sugar 25g/1oz butter 250g/9oz strawberries, hulled 1 lemon, zest only 500ml/18fl oz vanilla ice cream, to serve 4-8 tbsp maple syrup, to serve Method For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter.For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined. Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter. Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter. For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup. To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup."
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} | 7184f3f5a6bf7511a9f223387210c9496d4127e1721bacc694f657c48e3cd1db | Walnut and Stilton soda bread recipe
An average of 4.7 out of 5 stars from 3 ratings Studded with Stilton, sultanas and walnuts, this soda bread is great simply slathered with butter, or as part of a deli-style lunch. 100g/3½oz Stilton cheese75g/2½oz shelled walnuts, roughly chopped50g/1¾oz sultanas 100g/3½oz Stilton cheese 75g/2½oz shelled walnuts, roughly chopped 50g/1¾oz sultanas 300g/10½oz plain white flour, plus extra for dusting200g/7oz wholemeal flour1 tsp bicarbonate of soda1 tsp table salt400ml/14fl oz buttermilk 300g/10½oz plain white flour, plus extra for dusting 200g/7oz wholemeal flour 1 tsp bicarbonate of soda 1 tsp table salt 400ml/14fl oz buttermilk Method For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside.For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper.Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings.Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour.Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base.Remove from the oven and cool on a wire rack. For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside. For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside. For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper. For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper. Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings. Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings. Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour. Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour. Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base. Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base. Remove from the oven and cool on a wire rack. Remove from the oven and cool on a wire rack. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Walnut and Stilton soda bread recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Studded with Stilton, sultanas and walnuts, this soda bread is great simply slathered with butter, or as part of a deli-style lunch. 100g/3½oz Stilton cheese75g/2½oz shelled walnuts, roughly chopped50g/1¾oz sultanas 100g/3½oz Stilton cheese 75g/2½oz shelled walnuts, roughly chopped 50g/1¾oz sultanas 300g/10½oz plain white flour, plus extra for dusting200g/7oz wholemeal flour1 tsp bicarbonate of soda1 tsp table salt400ml/14fl oz buttermilk 300g/10½oz plain white flour, plus extra for dusting 200g/7oz wholemeal flour 1 tsp bicarbonate of soda 1 tsp table salt 400ml/14fl oz buttermilk Method For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside.For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper.Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings.Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour.Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base.Remove from the oven and cool on a wire rack. For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside. For the flavourings, crumble the Stilton into a bowl and add the walnuts. Stir in the sultanas and set aside. For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper. For the soda bread, preheat oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper. Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings. Tip the flours, bicarbonate of soda and salt into a bowl. Add the flavourings. Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour. Pour in the buttermilk and mix to a soft dough. Tip out onto a floured surface and gather into a ball. Cut deep slits in the loaf to mark out quarters and dust with flour. Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base. Place the bread on the baking tray and bake for 30 minutes, or until golden-brown and cooked through. The loaf should sound hollow when tapped on the base. Remove from the oven and cool on a wire rack. Remove from the oven and cool on a wire rack."
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} | 37241401951703a715e543708ec028ae02422b788a0118644c1687d839fec21a | Waffles with smoked bacon and caramelised peach recipe
To make the batter, grab a decent-sized bowl and combine the flour and baking powder. Meanwhile, heat the butter in the microwave until it has melted. Whisk the eggs and the milk into the flour until smooth, and then add the melted butter and mix until thoroughly combined. Top Tip: don’t stop whisking if the melted butter is still sitting on the top, it’ll solidify and create uneven waffles.To prepare the peach, carefully open up the tin of peaches and strain them through a sieve, collecting the juice in a bowl below. Set the peaches aside. Decant the peach juice into a saucepan and add the cinnamon, allspice and a sprig of fresh rosemary. Give it a stir, pop it on a medium heat and keep an eye on it. As it starts to boil, it will reduce and thicken, infusing with our gorgeous spices. Cook to reduce the volume of the juice by half, or until a thick, dark liquor is achieved. Set aside.To make the cheesecake mousse, put the cream, cream cheese, icing sugar and vanilla paste (or extract) into a bowl. Whisk with an electric whisk until stiff – it is important not to stop whipping the mousse too early, as it needs to hold its shape on the plate. Once whipped and stiff, pop in the fridge to firm up even more. For the topping, chop the pistachios finely with a knife, or pop them in a food processor and pulse a few times for a chunky crumb. Mix the caster sugar with the ground cinnamon. Pop your peaches flat-side up on a baking tray and dust with some of the cinnamon sugar, reserving a little to decorate. You can blowtorch these using a mini chef blowtorch until the sugar has melted and they’re shiny and have a brûlée-style finish. Otherwise, pop them under a hot grill, and watch like a hawk so that they don’t burn. You’re looking for golden-brown in colour, but not black.If you’ve got a waffle machine, cook your waffle batter according to the manufacturer's instructions. If you haven’t got one, use the batter to make pancakes instead, which they work equally well. To do that, set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, pour in a small ladleful of pancake mixture and cook for 1 minute on each side until golden-brown, keeping the pancakes warm in a low oven as you go.While the waffles (or pancakes) are cooking, heat a pan and add the chopped bacon. Cook until crisp.Once the waffles (or pancakes) are ready, serve them sprinkled with the remaining cinnamon sugar, top with the cheesecake mousse, caramelised peaches, the crispy bacon, some pistachio crumb, fresh strawberries and blueberries, and finish by pouring over a little of the sticky, spiced peach liquor. To make the batter, grab a decent-sized bowl and combine the flour and baking powder. Meanwhile, heat the butter in the microwave until it has melted. Whisk the eggs and the milk into the flour until smooth, and then add the melted butter and mix until thoroughly combined. Top Tip: don’t stop whisking if the melted butter is still sitting on the top, it’ll solidify and create uneven waffles. To make the batter, grab a decent-sized bowl and combine the flour and baking powder. Meanwhile, heat the butter in the microwave until it has melted. Whisk the eggs and the milk into the flour until smooth, and then add the melted butter and mix until thoroughly combined. Top Tip: don’t stop whisking if the melted butter is still sitting on the top, it’ll solidify and create uneven waffles. To prepare the peach, carefully open up the tin of peaches and strain them through a sieve, collecting the juice in a bowl below. Set the peaches aside. To prepare the peach, carefully open up the tin of peaches and strain them through a sieve, collecting the juice in a bowl below. Set the peaches aside. Decant the peach juice into a saucepan and add the cinnamon, allspice and a sprig of fresh rosemary. Give it a stir, pop it on a medium heat and keep an eye on it. As it starts to boil, it will reduce and thicken, infusing with our gorgeous spices. Cook to reduce the volume of the juice by half, or until a thick, dark liquor is achieved. Set aside. Decant the peach juice into a saucepan and add the cinnamon, allspice and a sprig of fresh rosemary. Give it a stir, pop it on a medium heat and keep an eye on it. As it starts to boil, it will reduce and thicken, infusing with our gorgeous spices. Cook to reduce the volume of the juice by half, or until a thick, dark liquor is achieved. Set aside. To make the cheesecake mousse, put the cream, cream cheese, icing sugar and vanilla paste (or extract) into a bowl. Whisk with an electric whisk until stiff – it is important not to stop whipping the mousse too early, as it needs to hold its shape on the plate. Once whipped and stiff, pop in the fridge to firm up even more. To make the cheesecake mousse, put the cream, cream cheese, icing sugar and vanilla paste (or extract) into a bowl. Whisk with an electric whisk until stiff – it is important not to stop whipping the mousse too early, as it needs to hold its shape on the plate. Once whipped and stiff, pop in the fridge to firm up even more. For the topping, chop the pistachios finely with a knife, or pop them in a food processor and pulse a few times for a chunky crumb. For the topping, chop the pistachios finely with a knife, or pop them in a food processor and pulse a few times for a chunky crumb. Mix the caster sugar with the ground cinnamon. Pop your peaches flat-side up on a baking tray and dust with some of the cinnamon sugar, reserving a little to decorate. You can blowtorch these using a mini chef blowtorch until the sugar has melted and they’re shiny and have a brûlée-style finish. Otherwise, pop them under a hot grill, and watch like a hawk so that they don’t burn. You’re looking for golden-brown in colour, but not black. Mix the caster sugar with the ground cinnamon. Pop your peaches flat-side up on a baking tray and dust with some of the cinnamon sugar, reserving a little to decorate. You can blowtorch these using a mini chef blowtorch until the sugar has melted and they’re shiny and have a brûlée-style finish. Otherwise, pop them under a hot grill, and watch like a hawk so that they don’t burn. You’re looking for golden-brown in colour, but not black. If you’ve got a waffle machine, cook your waffle batter according to the manufacturer's instructions. If you haven’t got one, use the batter to make pancakes instead, which they work equally well. To do that, set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, pour in a small ladleful of pancake mixture and cook for 1 minute on each side until golden-brown, keeping the pancakes warm in a low oven as you go. If you’ve got a waffle machine, cook your waffle batter according to the manufacturer's instructions. If you haven’t got one, use the batter to make pancakes instead, which they work equally well. To do that, set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, pour in a small ladleful of pancake mixture and cook for 1 minute on each side until golden-brown, keeping the pancakes warm in a low oven as you go. While the waffles (or pancakes) are cooking, heat a pan and add the chopped bacon. Cook until crisp. While the waffles (or pancakes) are cooking, heat a pan and add the chopped bacon. Cook until crisp. Once the waffles (or pancakes) are ready, serve them sprinkled with the remaining cinnamon sugar, top with the cheesecake mousse, caramelised peaches, the crispy bacon, some pistachio crumb, fresh strawberries and blueberries, and finish by pouring over a little of the sticky, spiced peach liquor. Once the waffles (or pancakes) are ready, serve them sprinkled with the remaining cinnamon sugar, top with the cheesecake mousse, caramelised peaches, the crispy bacon, some pistachio crumb, fresh strawberries and blueberries, and finish by pouring over a little of the sticky, spiced peach liquor. | {
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"title": "Waffles with smoked bacon and caramelised peach recipe",
"content": "To make the batter, grab a decent-sized bowl and combine the flour and baking powder. Meanwhile, heat the butter in the microwave until it has melted. Whisk the eggs and the milk into the flour until smooth, and then add the melted butter and mix until thoroughly combined. Top Tip: don’t stop whisking if the melted butter is still sitting on the top, it’ll solidify and create uneven waffles.To prepare the peach, carefully open up the tin of peaches and strain them through a sieve, collecting the juice in a bowl below. Set the peaches aside. Decant the peach juice into a saucepan and add the cinnamon, allspice and a sprig of fresh rosemary. Give it a stir, pop it on a medium heat and keep an eye on it. As it starts to boil, it will reduce and thicken, infusing with our gorgeous spices. Cook to reduce the volume of the juice by half, or until a thick, dark liquor is achieved. Set aside.To make the cheesecake mousse, put the cream, cream cheese, icing sugar and vanilla paste (or extract) into a bowl. Whisk with an electric whisk until stiff – it is important not to stop whipping the mousse too early, as it needs to hold its shape on the plate. Once whipped and stiff, pop in the fridge to firm up even more. For the topping, chop the pistachios finely with a knife, or pop them in a food processor and pulse a few times for a chunky crumb. Mix the caster sugar with the ground cinnamon. Pop your peaches flat-side up on a baking tray and dust with some of the cinnamon sugar, reserving a little to decorate. You can blowtorch these using a mini chef blowtorch until the sugar has melted and they’re shiny and have a brûlée-style finish. Otherwise, pop them under a hot grill, and watch like a hawk so that they don’t burn. You’re looking for golden-brown in colour, but not black.If you’ve got a waffle machine, cook your waffle batter according to the manufacturer's instructions. If you haven’t got one, use the batter to make pancakes instead, which they work equally well. To do that, set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, pour in a small ladleful of pancake mixture and cook for 1 minute on each side until golden-brown, keeping the pancakes warm in a low oven as you go.While the waffles (or pancakes) are cooking, heat a pan and add the chopped bacon. Cook until crisp.Once the waffles (or pancakes) are ready, serve them sprinkled with the remaining cinnamon sugar, top with the cheesecake mousse, caramelised peaches, the crispy bacon, some pistachio crumb, fresh strawberries and blueberries, and finish by pouring over a little of the sticky, spiced peach liquor. To make the batter, grab a decent-sized bowl and combine the flour and baking powder. Meanwhile, heat the butter in the microwave until it has melted. Whisk the eggs and the milk into the flour until smooth, and then add the melted butter and mix until thoroughly combined. Top Tip: don’t stop whisking if the melted butter is still sitting on the top, it’ll solidify and create uneven waffles. To make the batter, grab a decent-sized bowl and combine the flour and baking powder. Meanwhile, heat the butter in the microwave until it has melted. Whisk the eggs and the milk into the flour until smooth, and then add the melted butter and mix until thoroughly combined. Top Tip: don’t stop whisking if the melted butter is still sitting on the top, it’ll solidify and create uneven waffles. To prepare the peach, carefully open up the tin of peaches and strain them through a sieve, collecting the juice in a bowl below. Set the peaches aside. To prepare the peach, carefully open up the tin of peaches and strain them through a sieve, collecting the juice in a bowl below. Set the peaches aside. Decant the peach juice into a saucepan and add the cinnamon, allspice and a sprig of fresh rosemary. Give it a stir, pop it on a medium heat and keep an eye on it. As it starts to boil, it will reduce and thicken, infusing with our gorgeous spices. Cook to reduce the volume of the juice by half, or until a thick, dark liquor is achieved. Set aside. Decant the peach juice into a saucepan and add the cinnamon, allspice and a sprig of fresh rosemary. Give it a stir, pop it on a medium heat and keep an eye on it. As it starts to boil, it will reduce and thicken, infusing with our gorgeous spices. Cook to reduce the volume of the juice by half, or until a thick, dark liquor is achieved. Set aside. To make the cheesecake mousse, put the cream, cream cheese, icing sugar and vanilla paste (or extract) into a bowl. Whisk with an electric whisk until stiff – it is important not to stop whipping the mousse too early, as it needs to hold its shape on the plate. Once whipped and stiff, pop in the fridge to firm up even more. To make the cheesecake mousse, put the cream, cream cheese, icing sugar and vanilla paste (or extract) into a bowl. Whisk with an electric whisk until stiff – it is important not to stop whipping the mousse too early, as it needs to hold its shape on the plate. Once whipped and stiff, pop in the fridge to firm up even more. For the topping, chop the pistachios finely with a knife, or pop them in a food processor and pulse a few times for a chunky crumb. For the topping, chop the pistachios finely with a knife, or pop them in a food processor and pulse a few times for a chunky crumb. Mix the caster sugar with the ground cinnamon. Pop your peaches flat-side up on a baking tray and dust with some of the cinnamon sugar, reserving a little to decorate. You can blowtorch these using a mini chef blowtorch until the sugar has melted and they’re shiny and have a brûlée-style finish. Otherwise, pop them under a hot grill, and watch like a hawk so that they don’t burn. You’re looking for golden-brown in colour, but not black. Mix the caster sugar with the ground cinnamon. Pop your peaches flat-side up on a baking tray and dust with some of the cinnamon sugar, reserving a little to decorate. You can blowtorch these using a mini chef blowtorch until the sugar has melted and they’re shiny and have a brûlée-style finish. Otherwise, pop them under a hot grill, and watch like a hawk so that they don’t burn. You’re looking for golden-brown in colour, but not black. If you’ve got a waffle machine, cook your waffle batter according to the manufacturer's instructions. If you haven’t got one, use the batter to make pancakes instead, which they work equally well. To do that, set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, pour in a small ladleful of pancake mixture and cook for 1 minute on each side until golden-brown, keeping the pancakes warm in a low oven as you go. If you’ve got a waffle machine, cook your waffle batter according to the manufacturer's instructions. If you haven’t got one, use the batter to make pancakes instead, which they work equally well. To do that, set a medium frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, pour in a small ladleful of pancake mixture and cook for 1 minute on each side until golden-brown, keeping the pancakes warm in a low oven as you go. While the waffles (or pancakes) are cooking, heat a pan and add the chopped bacon. Cook until crisp. While the waffles (or pancakes) are cooking, heat a pan and add the chopped bacon. Cook until crisp. Once the waffles (or pancakes) are ready, serve them sprinkled with the remaining cinnamon sugar, top with the cheesecake mousse, caramelised peaches, the crispy bacon, some pistachio crumb, fresh strawberries and blueberries, and finish by pouring over a little of the sticky, spiced peach liquor. Once the waffles (or pancakes) are ready, serve them sprinkled with the remaining cinnamon sugar, top with the cheesecake mousse, caramelised peaches, the crispy bacon, some pistachio crumb, fresh strawberries and blueberries, and finish by pouring over a little of the sticky, spiced peach liquor."
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} | d3b665d6a110cf676cd434b79e361ea7dfef3bc09cf8f913188b6e3540c15b82 | Walnut, pear and goats' cheese salad recipe
An average of 5.0 out of 5 stars from 1 rating 1 pear, peeled and chopped into 1cm/½in cubes55g/2oz walnuts, shells removed, roughly chopped55g/2oz goats' cheese, crumbledhandful fresh parsleyhandful fresh corianderhandful fresh chervil 1 pear, peeled and chopped into 1cm/½in cubes 55g/2oz walnuts, shells removed, roughly chopped 55g/2oz goats' cheese, crumbled handful fresh parsley handful fresh coriander handful fresh chervil 2 tsp extra virgin olive oil1 tsp balsamic vinegarsqueeze lemon juicesalt and freshly ground black pepper 2 tsp extra virgin olive oil 1 tsp balsamic vinegar squeeze lemon juice salt and freshly ground black pepper Method For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well.For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well.To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate. For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well. For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well. For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well. For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well. To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate. To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate. | {
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"title": "Walnut, pear and goats' cheese salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1 pear, peeled and chopped into 1cm/½in cubes55g/2oz walnuts, shells removed, roughly chopped55g/2oz goats' cheese, crumbledhandful fresh parsleyhandful fresh corianderhandful fresh chervil 1 pear, peeled and chopped into 1cm/½in cubes 55g/2oz walnuts, shells removed, roughly chopped 55g/2oz goats' cheese, crumbled handful fresh parsley handful fresh coriander handful fresh chervil 2 tsp extra virgin olive oil1 tsp balsamic vinegarsqueeze lemon juicesalt and freshly ground black pepper 2 tsp extra virgin olive oil 1 tsp balsamic vinegar squeeze lemon juice salt and freshly ground black pepper Method For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well.For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well.To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate. For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well. For the salad, place the pear pieces, walnuts, cheese and herbs into a large bowl and mix well. For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well. For the dressing, place the oil, vinegar and lemon juice into a bowl. Season with salt and freshly ground black pepper and mix well. To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate. To serve, pour the dressing over the salad and stir well to coat the salad ingredients. Place the salad onto a serving plate."
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} | 4c89269da6f9159722f235f830ef50c343b58eedbf956b3e8a471c23f40aaf20 | Walnut and caramel tart recipe
An average of 5.0 out of 5 stars from 3 ratings Maple syrup and golden syrup combined with crunchy walnuts make an irresistible filling for this tart served with a dollop of crème fraîche. 1 x 25cm/10in blind baked pastry case 1 x 25cm/10in blind baked pastry case 115g/4oz salted butter300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped 115g/4oz salted butter 300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped 8 walnuts300ml/10fl oz crème fraîche5 tbsp walnut oil, to serve 8 walnuts 300ml/10fl oz crème fraîche 5 tbsp walnut oil, to serve Method To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set.To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve.Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set. To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set. To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve. To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve. Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. Recipe tips This tart can be served warm, room temperature or chilled in the fridge. Just remember to allow it to cool to room temperature before you chill it, otherwise the filling may crack. | {
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"title": "Walnut and caramel tart recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Maple syrup and golden syrup combined with crunchy walnuts make an irresistible filling for this tart served with a dollop of crème fraîche. 1 x 25cm/10in blind baked pastry case 1 x 25cm/10in blind baked pastry case 115g/4oz salted butter300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped 115g/4oz salted butter 300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped 8 walnuts300ml/10fl oz crème fraîche5 tbsp walnut oil, to serve 8 walnuts 300ml/10fl oz crème fraîche 5 tbsp walnut oil, to serve Method To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set.To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve.Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set. To make the filling, preheat the oven to 170C/150C/Gas 3. Combine the butter, maple syrup and golden syrup in a saucepan and warm gently until the butter has melted. Whisk together and allow to cool a little, then whisk in the eggs, sugar and cornflour. When the mixture is well combined, fold in the walnuts and pour the filling gently into the pastry case. Bake for 40–50 minutes, or until the mixture has just set. To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve. To make the garnish, put the walnuts on a baking sheet and toast in the oven for 5–10 minutes. Set aside until ready to serve. Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. Serve a slice of the tart with a spoonful of crème fraîche. Grate some of the toasted walnut over the top, and finish with a drop of walnut oil. Recipe tips This tart can be served warm, room temperature or chilled in the fridge. Just remember to allow it to cool to room temperature before you chill it, otherwise the filling may crack."
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} | 90b308639aef6240d47120a52d09f3c0a0dbed0d4217a948fce2b95e8ca03891 | Melt in the middle chocolate cakes recipe
Warm chocolate cakes with clementine sweet cheese An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chocolate_cakes_54459_16x9.jpg If you have time, make the mixture for the chocolate cakes the day before so that the mixture has time to rest in the fridge. Any excess clementine sweet cheese can be stored in the fridge for a few days to serve with other desserts or with fruit. Equipment and preparation: You will need 8 x 6cm/2½in square moulds or 7cm/2¾in round chef’s rings. 3 free-range egg yolks3 free-range eggs 200g/7oz sugar150g/5½oz chocolate (70% cocoa solids) 150g/5½oz unsalted butter, plus extra for greasing75g/2⅔oz French T45 flour or Italian 00 flour 3 free-range egg yolks 3 free-range eggs 200g/7oz sugar 150g/5½oz chocolate (70% cocoa solids) 150g/5½oz unsalted butter, plus extra for greasing 75g/2⅔oz French T45 flour or Italian 00 flour 240g/8½oz whipping cream125g/4½oz crème fraîche225g/8oz cream cheese125g/4½oz caster sugar1 vanilla pod, seeds only4 clementines, finely grated zest only 2 tsp orange liqueur, such as Grand Marnier 240g/8½oz whipping cream 125g/4½oz crème fraîche 225g/8oz cream cheese 125g/4½oz caster sugar 1 vanilla pod, seeds only 4 clementines, finely grated zest only 2 tsp orange liqueur, such as Grand Marnier Method In a mixing bowl, add the egg yolks, whole eggs and sugar. Use the paddle attachment on your mixer and combine the ingredients at a slow speed setting. Alternatively, mix using the slow setting on a handheld mixer.Place an inch of water in a large saucepan and sit a heatproof mixing bowl on top (the bowl should not touch the water). Place the pan on the heat. Once the water is simmering gently, add the chocolate and butter to the bowl and allow to melt gently. Mix to combine and set aside to allow to cool a little.Once the melted chocolate is cool, stir it into the egg and sugar mixture gently (if the chocolate is too hot it will cook the eggs and cause them to scramble). Gently fold in the flour until fully combined and smooth. Ideally make this mixture the day before use and allow to rest in the fridge. Meanwhile, make the clementine sweet cheese. Whip the cream in a bowl until soft peaks form when the whisk is removed. Put all the remaining ingredients, except the orange liqueur, into another mixing bowl. Mix until smooth and well combined. Fold this mixture into the whipped cream, and fold in the orange liqueur. Whip until firm enough to hold its shape. Chill until ready to serve.When ready to bake the cakes, preheat the oven to 180C/160C Fan/Gas 4.Take your moulds or rings and brush the insides with soft butter, place them in the fridge to set for a few minutes, then brush with more butter and chill again. If using chef’s rings, place them on baking trays lined with baking paper. Fill the moulds or rings with the cake batter (approximately 80g/2¾oz each). Bake for 10 minutes, or until the top is set – if it is not, return the cakes to the oven for a few minutes. Rest for 2 minutes, then use a small knife to release the cakes from their moulds or rings. Serve with a generous dollop of clementine sweet cheese. In a mixing bowl, add the egg yolks, whole eggs and sugar. Use the paddle attachment on your mixer and combine the ingredients at a slow speed setting. Alternatively, mix using the slow setting on a handheld mixer. In a mixing bowl, add the egg yolks, whole eggs and sugar. Use the paddle attachment on your mixer and combine the ingredients at a slow speed setting. Alternatively, mix using the slow setting on a handheld mixer. Place an inch of water in a large saucepan and sit a heatproof mixing bowl on top (the bowl should not touch the water). Place the pan on the heat. Once the water is simmering gently, add the chocolate and butter to the bowl and allow to melt gently. Mix to combine and set aside to allow to cool a little. Place an inch of water in a large saucepan and sit a heatproof mixing bowl on top (the bowl should not touch the water). Place the pan on the heat. Once the water is simmering gently, add the chocolate and butter to the bowl and allow to melt gently. Mix to combine and set aside to allow to cool a little. Once the melted chocolate is cool, stir it into the egg and sugar mixture gently (if the chocolate is too hot it will cook the eggs and cause them to scramble). Gently fold in the flour until fully combined and smooth. Ideally make this mixture the day before use and allow to rest in the fridge. Once the melted chocolate is cool, stir it into the egg and sugar mixture gently (if the chocolate is too hot it will cook the eggs and cause them to scramble). Gently fold in the flour until fully combined and smooth. Ideally make this mixture the day before use and allow to rest in the fridge. Meanwhile, make the clementine sweet cheese. Whip the cream in a bowl until soft peaks form when the whisk is removed. Put all the remaining ingredients, except the orange liqueur, into another mixing bowl. Mix until smooth and well combined. Fold this mixture into the whipped cream, and fold in the orange liqueur. Whip until firm enough to hold its shape. Chill until ready to serve. Meanwhile, make the clementine sweet cheese. Whip the cream in a bowl until soft peaks form when the whisk is removed. Put all the remaining ingredients, except the orange liqueur, into another mixing bowl. Mix until smooth and well combined. Fold this mixture into the whipped cream, and fold in the orange liqueur. Whip until firm enough to hold its shape. Chill until ready to serve. When ready to bake the cakes, preheat the oven to 180C/160C Fan/Gas 4. When ready to bake the cakes, preheat the oven to 180C/160C Fan/Gas 4. Take your moulds or rings and brush the insides with soft butter, place them in the fridge to set for a few minutes, then brush with more butter and chill again. Take your moulds or rings and brush the insides with soft butter, place them in the fridge to set for a few minutes, then brush with more butter and chill again. If using chef’s rings, place them on baking trays lined with baking paper. Fill the moulds or rings with the cake batter (approximately 80g/2¾oz each). If using chef’s rings, place them on baking trays lined with baking paper. Fill the moulds or rings with the cake batter (approximately 80g/2¾oz each). Bake for 10 minutes, or until the top is set – if it is not, return the cakes to the oven for a few minutes. Rest for 2 minutes, then use a small knife to release the cakes from their moulds or rings. Serve with a generous dollop of clementine sweet cheese. Bake for 10 minutes, or until the top is set – if it is not, return the cakes to the oven for a few minutes. Rest for 2 minutes, then use a small knife to release the cakes from their moulds or rings. Serve with a generous dollop of clementine sweet cheese. | {
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"title": "Melt in the middle chocolate cakes recipe",
"content": "Warm chocolate cakes with clementine sweet cheese An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chocolate_cakes_54459_16x9.jpg If you have time, make the mixture for the chocolate cakes the day before so that the mixture has time to rest in the fridge. Any excess clementine sweet cheese can be stored in the fridge for a few days to serve with other desserts or with fruit. Equipment and preparation: You will need 8 x 6cm/2½in square moulds or 7cm/2¾in round chef’s rings. 3 free-range egg yolks3 free-range eggs 200g/7oz sugar150g/5½oz chocolate (70% cocoa solids) 150g/5½oz unsalted butter, plus extra for greasing75g/2⅔oz French T45 flour or Italian 00 flour 3 free-range egg yolks 3 free-range eggs 200g/7oz sugar 150g/5½oz chocolate (70% cocoa solids) 150g/5½oz unsalted butter, plus extra for greasing 75g/2⅔oz French T45 flour or Italian 00 flour 240g/8½oz whipping cream125g/4½oz crème fraîche225g/8oz cream cheese125g/4½oz caster sugar1 vanilla pod, seeds only4 clementines, finely grated zest only 2 tsp orange liqueur, such as Grand Marnier 240g/8½oz whipping cream 125g/4½oz crème fraîche 225g/8oz cream cheese 125g/4½oz caster sugar 1 vanilla pod, seeds only 4 clementines, finely grated zest only 2 tsp orange liqueur, such as Grand Marnier Method In a mixing bowl, add the egg yolks, whole eggs and sugar. Use the paddle attachment on your mixer and combine the ingredients at a slow speed setting. Alternatively, mix using the slow setting on a handheld mixer.Place an inch of water in a large saucepan and sit a heatproof mixing bowl on top (the bowl should not touch the water). Place the pan on the heat. Once the water is simmering gently, add the chocolate and butter to the bowl and allow to melt gently. Mix to combine and set aside to allow to cool a little.Once the melted chocolate is cool, stir it into the egg and sugar mixture gently (if the chocolate is too hot it will cook the eggs and cause them to scramble). Gently fold in the flour until fully combined and smooth. Ideally make this mixture the day before use and allow to rest in the fridge. Meanwhile, make the clementine sweet cheese. Whip the cream in a bowl until soft peaks form when the whisk is removed. Put all the remaining ingredients, except the orange liqueur, into another mixing bowl. Mix until smooth and well combined. Fold this mixture into the whipped cream, and fold in the orange liqueur. Whip until firm enough to hold its shape. Chill until ready to serve.When ready to bake the cakes, preheat the oven to 180C/160C Fan/Gas 4.Take your moulds or rings and brush the insides with soft butter, place them in the fridge to set for a few minutes, then brush with more butter and chill again. If using chef’s rings, place them on baking trays lined with baking paper. Fill the moulds or rings with the cake batter (approximately 80g/2¾oz each). Bake for 10 minutes, or until the top is set – if it is not, return the cakes to the oven for a few minutes. Rest for 2 minutes, then use a small knife to release the cakes from their moulds or rings. Serve with a generous dollop of clementine sweet cheese. In a mixing bowl, add the egg yolks, whole eggs and sugar. Use the paddle attachment on your mixer and combine the ingredients at a slow speed setting. Alternatively, mix using the slow setting on a handheld mixer. In a mixing bowl, add the egg yolks, whole eggs and sugar. Use the paddle attachment on your mixer and combine the ingredients at a slow speed setting. Alternatively, mix using the slow setting on a handheld mixer. Place an inch of water in a large saucepan and sit a heatproof mixing bowl on top (the bowl should not touch the water). Place the pan on the heat. Once the water is simmering gently, add the chocolate and butter to the bowl and allow to melt gently. Mix to combine and set aside to allow to cool a little. Place an inch of water in a large saucepan and sit a heatproof mixing bowl on top (the bowl should not touch the water). Place the pan on the heat. Once the water is simmering gently, add the chocolate and butter to the bowl and allow to melt gently. Mix to combine and set aside to allow to cool a little. Once the melted chocolate is cool, stir it into the egg and sugar mixture gently (if the chocolate is too hot it will cook the eggs and cause them to scramble). Gently fold in the flour until fully combined and smooth. Ideally make this mixture the day before use and allow to rest in the fridge. Once the melted chocolate is cool, stir it into the egg and sugar mixture gently (if the chocolate is too hot it will cook the eggs and cause them to scramble). Gently fold in the flour until fully combined and smooth. Ideally make this mixture the day before use and allow to rest in the fridge. Meanwhile, make the clementine sweet cheese. Whip the cream in a bowl until soft peaks form when the whisk is removed. Put all the remaining ingredients, except the orange liqueur, into another mixing bowl. Mix until smooth and well combined. Fold this mixture into the whipped cream, and fold in the orange liqueur. Whip until firm enough to hold its shape. Chill until ready to serve. Meanwhile, make the clementine sweet cheese. Whip the cream in a bowl until soft peaks form when the whisk is removed. Put all the remaining ingredients, except the orange liqueur, into another mixing bowl. Mix until smooth and well combined. Fold this mixture into the whipped cream, and fold in the orange liqueur. Whip until firm enough to hold its shape. Chill until ready to serve. When ready to bake the cakes, preheat the oven to 180C/160C Fan/Gas 4. When ready to bake the cakes, preheat the oven to 180C/160C Fan/Gas 4. Take your moulds or rings and brush the insides with soft butter, place them in the fridge to set for a few minutes, then brush with more butter and chill again. Take your moulds or rings and brush the insides with soft butter, place them in the fridge to set for a few minutes, then brush with more butter and chill again. If using chef’s rings, place them on baking trays lined with baking paper. Fill the moulds or rings with the cake batter (approximately 80g/2¾oz each). If using chef’s rings, place them on baking trays lined with baking paper. Fill the moulds or rings with the cake batter (approximately 80g/2¾oz each). Bake for 10 minutes, or until the top is set – if it is not, return the cakes to the oven for a few minutes. Rest for 2 minutes, then use a small knife to release the cakes from their moulds or rings. Serve with a generous dollop of clementine sweet cheese. Bake for 10 minutes, or until the top is set – if it is not, return the cakes to the oven for a few minutes. Rest for 2 minutes, then use a small knife to release the cakes from their moulds or rings. Serve with a generous dollop of clementine sweet cheese."
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} | fc8749cdfbb5cf475b64de05f305d3c18f5dc9c6f9aee7607eda2d7a36acb74f | Warm poached skate with aromatic flavours of Morocco with crushed potatoes recipe
An average of 3.7 out of 5 stars from 3 ratings 750g/1lb new potatoes, scraped clean 2 tbsp olive oil 750g/1lb new potatoes, scraped clean 2 tbsp olive oil 1 onion, sliced2 celery sticks, sliced1 fresh bay leaf3 tbsp white wine vinegar2 tsp salt6 black peppercorns1.2 litres/2 pints water 1 onion, sliced 2 celery sticks, sliced 1 fresh bay leaf 3 tbsp white wine vinegar 2 tsp salt 6 black peppercorns 1.2 litres/2 pints water 2 x 450g/1lb prepared skate wings 2 x 450g/1lb prepared skate wings pinch of saffron strands2 plum tomatoes, skinned, seeded and diced¼ tsp crushed coriander seedspinch of ground cumin1 small roasted red pepper skinned, seeded and cut into thin strips1 medium-hot Dutch red chilli, seeded and finely chopped2 garlic cloves, finely chopped150ml/5fl oz extra virgin olive 1 tbsp lemon juicesalt and freshly ground black pepper pinch of saffron strands 2 plum tomatoes, skinned, seeded and diced ¼ tsp crushed coriander seeds pinch of ground cumin 1 small roasted red pepper skinned, seeded and cut into thin strips 1 medium-hot Dutch red chilli, seeded and finely chopped 2 garlic cloves, finely chopped 150ml/5fl oz extra virgin olive 1 tbsp lemon juice salt and freshly ground black pepper 2 tsp each of shredded coriander and mint85ml/3fl oz extra virgin olive oil, plus extra to serve50g/2oz watercress sprigs, very roughly chopped.balsamic vinegarsea-salt flakescoarsely crushed black pepper 2 tsp each of shredded coriander and mint 85ml/3fl oz extra virgin olive oil, plus extra to serve 50g/2oz watercress sprigs, very roughly chopped. balsamic vinegar sea-salt flakes coarsely crushed black pepper Method Cook the potatoes in well salted boiling water until tender. For the court bouillon, put all the ingredients into a large shallow pan. Bring to the boil and simmer for 20 minutes. Cut each skate wing in half. Add them to the court bouillon and simmer gently for 10 minutes. Meanwhile, for the sauce, steep the saffron in a couple of teaspoons of warm water for five minutes. Then put the saffron and its water, tomatoes, coriander, cumin, red pepper, chilli, garlic, oil, lemon juice, one teaspoon of salt and ten turns of the black pepper mill into a small pan and, just before the skate is ready, warm the sauce through over a very gentle heat.Lift the pieces of skate out of the court bouillon, drain off the excess liquid and set aside on a plate. Stir the coriander and mint into the sauce, spoon some over each piece of skate.Heat the two tablespoons of olive oil in a large frying pan. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil.Gently crush each potato against the side of the pan with the back of a fork until it just bursts open.Season the potatoes and add any juice from the fish. Add the watercress and turn over gently until the watercress is well mixed in.To serve spoon the crushed potatoes onto the four warmed plates and put the skate on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate.Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and coarsely crushed black pepper. Cook the potatoes in well salted boiling water until tender. Cook the potatoes in well salted boiling water until tender. For the court bouillon, put all the ingredients into a large shallow pan. Bring to the boil and simmer for 20 minutes. For the court bouillon, put all the ingredients into a large shallow pan. Bring to the boil and simmer for 20 minutes. Cut each skate wing in half. Add them to the court bouillon and simmer gently for 10 minutes. Cut each skate wing in half. Add them to the court bouillon and simmer gently for 10 minutes. Meanwhile, for the sauce, steep the saffron in a couple of teaspoons of warm water for five minutes. Then put the saffron and its water, tomatoes, coriander, cumin, red pepper, chilli, garlic, oil, lemon juice, one teaspoon of salt and ten turns of the black pepper mill into a small pan and, just before the skate is ready, warm the sauce through over a very gentle heat. Meanwhile, for the sauce, steep the saffron in a couple of teaspoons of warm water for five minutes. Then put the saffron and its water, tomatoes, coriander, cumin, red pepper, chilli, garlic, oil, lemon juice, one teaspoon of salt and ten turns of the black pepper mill into a small pan and, just before the skate is ready, warm the sauce through over a very gentle heat. Lift the pieces of skate out of the court bouillon, drain off the excess liquid and set aside on a plate. Stir the coriander and mint into the sauce, spoon some over each piece of skate. Lift the pieces of skate out of the court bouillon, drain off the excess liquid and set aside on a plate. Stir the coriander and mint into the sauce, spoon some over each piece of skate. Heat the two tablespoons of olive oil in a large frying pan. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Heat the two tablespoons of olive oil in a large frying pan. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open. Season the potatoes and add any juice from the fish. Add the watercress and turn over gently until the watercress is well mixed in. Season the potatoes and add any juice from the fish. Add the watercress and turn over gently until the watercress is well mixed in. To serve spoon the crushed potatoes onto the four warmed plates and put the skate on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate. To serve spoon the crushed potatoes onto the four warmed plates and put the skate on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate. Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and coarsely crushed black pepper. Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and coarsely crushed black pepper. | {
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"title": "Warm poached skate with aromatic flavours of Morocco with crushed potatoes recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings 750g/1lb new potatoes, scraped clean 2 tbsp olive oil 750g/1lb new potatoes, scraped clean 2 tbsp olive oil 1 onion, sliced2 celery sticks, sliced1 fresh bay leaf3 tbsp white wine vinegar2 tsp salt6 black peppercorns1.2 litres/2 pints water 1 onion, sliced 2 celery sticks, sliced 1 fresh bay leaf 3 tbsp white wine vinegar 2 tsp salt 6 black peppercorns 1.2 litres/2 pints water 2 x 450g/1lb prepared skate wings 2 x 450g/1lb prepared skate wings pinch of saffron strands2 plum tomatoes, skinned, seeded and diced¼ tsp crushed coriander seedspinch of ground cumin1 small roasted red pepper skinned, seeded and cut into thin strips1 medium-hot Dutch red chilli, seeded and finely chopped2 garlic cloves, finely chopped150ml/5fl oz extra virgin olive 1 tbsp lemon juicesalt and freshly ground black pepper pinch of saffron strands 2 plum tomatoes, skinned, seeded and diced ¼ tsp crushed coriander seeds pinch of ground cumin 1 small roasted red pepper skinned, seeded and cut into thin strips 1 medium-hot Dutch red chilli, seeded and finely chopped 2 garlic cloves, finely chopped 150ml/5fl oz extra virgin olive 1 tbsp lemon juice salt and freshly ground black pepper 2 tsp each of shredded coriander and mint85ml/3fl oz extra virgin olive oil, plus extra to serve50g/2oz watercress sprigs, very roughly chopped.balsamic vinegarsea-salt flakescoarsely crushed black pepper 2 tsp each of shredded coriander and mint 85ml/3fl oz extra virgin olive oil, plus extra to serve 50g/2oz watercress sprigs, very roughly chopped. balsamic vinegar sea-salt flakes coarsely crushed black pepper Method Cook the potatoes in well salted boiling water until tender. For the court bouillon, put all the ingredients into a large shallow pan. Bring to the boil and simmer for 20 minutes. Cut each skate wing in half. Add them to the court bouillon and simmer gently for 10 minutes. Meanwhile, for the sauce, steep the saffron in a couple of teaspoons of warm water for five minutes. Then put the saffron and its water, tomatoes, coriander, cumin, red pepper, chilli, garlic, oil, lemon juice, one teaspoon of salt and ten turns of the black pepper mill into a small pan and, just before the skate is ready, warm the sauce through over a very gentle heat.Lift the pieces of skate out of the court bouillon, drain off the excess liquid and set aside on a plate. Stir the coriander and mint into the sauce, spoon some over each piece of skate.Heat the two tablespoons of olive oil in a large frying pan. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil.Gently crush each potato against the side of the pan with the back of a fork until it just bursts open.Season the potatoes and add any juice from the fish. Add the watercress and turn over gently until the watercress is well mixed in.To serve spoon the crushed potatoes onto the four warmed plates and put the skate on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate.Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and coarsely crushed black pepper. Cook the potatoes in well salted boiling water until tender. Cook the potatoes in well salted boiling water until tender. For the court bouillon, put all the ingredients into a large shallow pan. Bring to the boil and simmer for 20 minutes. For the court bouillon, put all the ingredients into a large shallow pan. Bring to the boil and simmer for 20 minutes. Cut each skate wing in half. Add them to the court bouillon and simmer gently for 10 minutes. Cut each skate wing in half. Add them to the court bouillon and simmer gently for 10 minutes. Meanwhile, for the sauce, steep the saffron in a couple of teaspoons of warm water for five minutes. Then put the saffron and its water, tomatoes, coriander, cumin, red pepper, chilli, garlic, oil, lemon juice, one teaspoon of salt and ten turns of the black pepper mill into a small pan and, just before the skate is ready, warm the sauce through over a very gentle heat. Meanwhile, for the sauce, steep the saffron in a couple of teaspoons of warm water for five minutes. Then put the saffron and its water, tomatoes, coriander, cumin, red pepper, chilli, garlic, oil, lemon juice, one teaspoon of salt and ten turns of the black pepper mill into a small pan and, just before the skate is ready, warm the sauce through over a very gentle heat. Lift the pieces of skate out of the court bouillon, drain off the excess liquid and set aside on a plate. Stir the coriander and mint into the sauce, spoon some over each piece of skate. Lift the pieces of skate out of the court bouillon, drain off the excess liquid and set aside on a plate. Stir the coriander and mint into the sauce, spoon some over each piece of skate. Heat the two tablespoons of olive oil in a large frying pan. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Heat the two tablespoons of olive oil in a large frying pan. When the potatoes are done, drain them well and return them to the pan with the extra virgin olive oil. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open. Gently crush each potato against the side of the pan with the back of a fork until it just bursts open. Season the potatoes and add any juice from the fish. Add the watercress and turn over gently until the watercress is well mixed in. Season the potatoes and add any juice from the fish. Add the watercress and turn over gently until the watercress is well mixed in. To serve spoon the crushed potatoes onto the four warmed plates and put the skate on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate. To serve spoon the crushed potatoes onto the four warmed plates and put the skate on top. Put your thumb over the top of the bottle of extra virgin olive oil and drizzle a little of it around the outside edge of each plate. Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and coarsely crushed black pepper. Do the same with the balsamic vinegar and then sprinkle around a few sea salt flakes and coarsely crushed black pepper."
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} | f224d861d8cff8a01b9c54d9a808e6aac02f0bf1b6a4209feca27270c7220fc8 | Red cabbage salad with pecans and blue cheese recipe
An average of 5.0 out of 5 stars from 4 ratings A wintry cabbage stir-fry, perfect served with this venison Dartmouth pie, or as part of a Christmas feast. Made with red cabbage, apple, herbs, roasted pecans and blue cheese. 75g/2½oz pecanspinch cayenne pepper3 tbsp olive oil3 tbsp balsamic vinegar, plus more if needed1 red onion, thinly sliced1 garlic clove, finely chopped1 small red cabbage, finely shreddedpinch brown sugar, plus more if needed100g/3½ oz blue cheese, crumbled/diced2 apples, peeled and finely diced2 tbsp chopped parsley2 tsp chopped marjoramsalt and freshly ground black pepper 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed 1 red onion, thinly sliced 1 garlic clove, finely chopped 1 small red cabbage, finely shredded pinch brown sugar, plus more if needed 100g/3½ oz blue cheese, crumbled/diced 2 apples, peeled and finely diced 2 tbsp chopped parsley 2 tsp chopped marjoram salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted.Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed.Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/warm_red_cabbage_salad_54907",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Red cabbage salad with pecans and blue cheese recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings A wintry cabbage stir-fry, perfect served with this venison Dartmouth pie, or as part of a Christmas feast. Made with red cabbage, apple, herbs, roasted pecans and blue cheese. 75g/2½oz pecanspinch cayenne pepper3 tbsp olive oil3 tbsp balsamic vinegar, plus more if needed1 red onion, thinly sliced1 garlic clove, finely chopped1 small red cabbage, finely shreddedpinch brown sugar, plus more if needed100g/3½ oz blue cheese, crumbled/diced2 apples, peeled and finely diced2 tbsp chopped parsley2 tsp chopped marjoramsalt and freshly ground black pepper 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed 1 red onion, thinly sliced 1 garlic clove, finely chopped 1 small red cabbage, finely shredded pinch brown sugar, plus more if needed 100g/3½ oz blue cheese, crumbled/diced 2 apples, peeled and finely diced 2 tbsp chopped parsley 2 tsp chopped marjoram salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted.Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed.Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Toss the pecans in salt and the cayenne pepper. Place on a baking tray and cook in the preheated oven for 5 minutes, or until lightly toasted. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Put the oil and vinegar in a large saucepan over a medium heat. Add the onion and garlic and cook for a few minutes, stirring regularly. Tip in the cabbage and stir fry together for a few more minutes, or until the colour changes and the cabbage wilts. Season with salt and pepper really well, adding a little sugar and more vinegar if needed. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve. Finally add the cheese, apple, herbs and toasted nuts. Toss together and serve."
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} | 1a363f22d5b44130081a670375f871c88a1ce292135b1fc24c2e8fc9e178729d | Warm potato salad with shallot dressing recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warmpotatosaladwiths_86599_16x9.jpg Forget gloppy mayonnaise - this German-style potato salad is tangy with shallot and white wine vinegar. Each serving provides 530kcal, 6g protein, 48g carbohydrate (of which 6g sugars), 33g fat (of which 5g saturates), 6g fibre and 0.1g salt. 6 new potatoes, preferably Charlotte, Ratte and trufflesalt30ml/1¼fl oz olive oil, plus extra for drizzling1 banana shallot, very finely chopped25ml/1fl oz chardonnay vinegar 2 thyme sprigs, leaves only 1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf) 6 new potatoes, preferably Charlotte, Ratte and truffle salt 30ml/1¼fl oz olive oil, plus extra for drizzling 1 banana shallot, very finely chopped 25ml/1fl oz chardonnay vinegar 2 thyme sprigs, leaves only 1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf) Method Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. Recipe tips If you can't get hold of the three types of potatoes mentioned, just use any three providing they are slightly different in colour. The same goes for the vinegar - simple white wine vinegar will also work in the dressing. | {
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"url": "https://www.bbc.co.uk/food/recipes/warmpotatosaladwiths_86599",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Warm potato salad with shallot dressing recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warmpotatosaladwiths_86599_16x9.jpg Forget gloppy mayonnaise - this German-style potato salad is tangy with shallot and white wine vinegar. Each serving provides 530kcal, 6g protein, 48g carbohydrate (of which 6g sugars), 33g fat (of which 5g saturates), 6g fibre and 0.1g salt. 6 new potatoes, preferably Charlotte, Ratte and trufflesalt30ml/1¼fl oz olive oil, plus extra for drizzling1 banana shallot, very finely chopped25ml/1fl oz chardonnay vinegar 2 thyme sprigs, leaves only 1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf) 6 new potatoes, preferably Charlotte, Ratte and truffle salt 30ml/1¼fl oz olive oil, plus extra for drizzling 1 banana shallot, very finely chopped 25ml/1fl oz chardonnay vinegar 2 thyme sprigs, leaves only 1 portion summer leaves (eg, rocket, sorrel, dandelion leaf, red chard leaf) Method Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes. Recipe tips If you can't get hold of the three types of potatoes mentioned, just use any three providing they are slightly different in colour. The same goes for the vinegar - simple white wine vinegar will also work in the dressing."
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} | 60592265e14d5b3afa9d395b620853d18405eeeaeecf73d7a09dc9e47f4aaa9e | Walnut-coated pork loin, herby chips and salad recipe
An average of 5.0 out of 5 stars from 1 rating A walnut and breadcrumb make this pork loin extra special. 50g/2oz walnuts, very finely chopped (or chopped a food processor)50g/2oz dried breadcrumbs3 sprigs fresh thyme, leaves onlysalt and freshly ground black pepper3-4 tbsp plain flour, for dusting4 slices pork loin, approximately ½cm/¼in thick2 free-range eggs, beaten5 tbsp olive oil 50g/2oz walnuts, very finely chopped (or chopped a food processor) 50g/2oz dried breadcrumbs 3 sprigs fresh thyme, leaves only salt and freshly ground black pepper 3-4 tbsp plain flour, for dusting 4 slices pork loin, approximately ½cm/¼in thick 2 free-range eggs, beaten 5 tbsp olive oil 5 tbsp chopped fresh mixed herbs (e.g. rosemary, sage and chives)5 tbsp breadcrumbs (preferably homemade)750g/1lb 10oz new potatoes, cut lengthways into quarters2 free-range egg whites, beatenvegetable oil, for frying 5 tbsp chopped fresh mixed herbs (e.g. rosemary, sage and chives) 5 tbsp breadcrumbs (preferably homemade) 750g/1lb 10oz new potatoes, cut lengthways into quarters 2 free-range egg whites, beaten vegetable oil, for frying 150g/5oz mixed salad leaves125g/4½oz green olives, stones removed½ lemon, juice only3 tbsp extra virgin olive oil4 lemon wedges, to serve 150g/5oz mixed salad leaves 125g/4½oz green olives, stones removed ½ lemon, juice only 3 tbsp extra virgin olive oil 4 lemon wedges, to serve Method For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper.Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible.Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes.Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper.To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges. For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper. For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper. Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible. Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible. Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes. Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes. Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges. To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges. | {
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"url": "https://www.bbc.co.uk/food/recipes/porkandwalnutslicesh_93328",
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"delivery_version": "v1.0",
"title": "Walnut-coated pork loin, herby chips and salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A walnut and breadcrumb make this pork loin extra special. 50g/2oz walnuts, very finely chopped (or chopped a food processor)50g/2oz dried breadcrumbs3 sprigs fresh thyme, leaves onlysalt and freshly ground black pepper3-4 tbsp plain flour, for dusting4 slices pork loin, approximately ½cm/¼in thick2 free-range eggs, beaten5 tbsp olive oil 50g/2oz walnuts, very finely chopped (or chopped a food processor) 50g/2oz dried breadcrumbs 3 sprigs fresh thyme, leaves only salt and freshly ground black pepper 3-4 tbsp plain flour, for dusting 4 slices pork loin, approximately ½cm/¼in thick 2 free-range eggs, beaten 5 tbsp olive oil 5 tbsp chopped fresh mixed herbs (e.g. rosemary, sage and chives)5 tbsp breadcrumbs (preferably homemade)750g/1lb 10oz new potatoes, cut lengthways into quarters2 free-range egg whites, beatenvegetable oil, for frying 5 tbsp chopped fresh mixed herbs (e.g. rosemary, sage and chives) 5 tbsp breadcrumbs (preferably homemade) 750g/1lb 10oz new potatoes, cut lengthways into quarters 2 free-range egg whites, beaten vegetable oil, for frying 150g/5oz mixed salad leaves125g/4½oz green olives, stones removed½ lemon, juice only3 tbsp extra virgin olive oil4 lemon wedges, to serve 150g/5oz mixed salad leaves 125g/4½oz green olives, stones removed ½ lemon, juice only 3 tbsp extra virgin olive oil 4 lemon wedges, to serve Method For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper.Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible.Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes.Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper.To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges. For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper. For the pork and walnut slices, mix the walnuts, breadcrumbs and thyme on a plate. Season,to taste, with salt, and freshly ground black pepper. Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible. Sprinkle the flour onto a plate. Dredge the pork loin slices in the plain flour, shaking off the excess, then dip them into the beaten egg, followed by the walnut and breadcrumb mixture. Press the slices firminto the mixture to coat them in as much of the mixture as possible. Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Heat the oil in a frying pan and fry the pork slices for 4-5 minutes on each side, or until cooked through. Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Meanwhile, for the herby chips, heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes. Mix the herbs and breadcrumbs together on a plate. Dip the potatoes into the egg whites and then into the herb mixture until thoroughly coated. Set the potatoes aside for 1-2 minutes. Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Fry the chips in the hot oil for 5-6 minutes, or until golden-brown and tender. Remove the chips with a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. For the salad, mix the salad leaves, olives, lemon juice and olive oil together in a bowl. Season, to taste, with salt and freshly ground black pepper. To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges. To serve, place a pork slice onto each of 4 serving plates, place some chips alongside and finish with some salad. Serve with the lemon wedges."
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} | 81007b902751db1619e8c5ec60c48b2c80e30b62ab3815a9a3e5faf5213252b2 | Warm salad of black pudding, potatoes and bacon with curried haddock recipe
An average of 5.0 out of 5 stars from 2 ratings A warming salad for the colder months. Perfect for lunch or brunch. 50ml/2fl oz olive oilsmall handful fresh curry leaves1 tsp curry powder1 tsp turmeric pinch salt 300g/10½oz thick piece haddock 50ml/2fl oz olive oil small handful fresh curry leaves 1 tsp curry powder 1 tsp turmeric pinch salt 300g/10½oz thick piece haddock 2 tsp Dijon mustard100ml/3½fl oz plain yoghurt pinch sugar100ml/3½fl oz crème fraiche salt and freshly ground black pepper 2 tsp Dijon mustard 100ml/3½fl oz plain yoghurt pinch sugar 100ml/3½fl oz crème fraiche salt and freshly ground black pepper olive oil, for drizzling2 salad potatoes, diced100g/3½oz thick cut bacon, diced150g/5½oz black pudding 2 handfuls mixed leaves olive oil, for drizzling 2 salad potatoes, diced 100g/3½oz thick cut bacon, diced 150g/5½oz black pudding 2 handfuls mixed leaves Method Preheat the oven to 200C/180C Fan/Gas 6. To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper. Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through. To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl. To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown. Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through. Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper. To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper. Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through. Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through. To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl. To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl. To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown. To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown. Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through. Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through. Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves. Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves. | {
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"title": "Warm salad of black pudding, potatoes and bacon with curried haddock recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A warming salad for the colder months. Perfect for lunch or brunch. 50ml/2fl oz olive oilsmall handful fresh curry leaves1 tsp curry powder1 tsp turmeric pinch salt 300g/10½oz thick piece haddock 50ml/2fl oz olive oil small handful fresh curry leaves 1 tsp curry powder 1 tsp turmeric pinch salt 300g/10½oz thick piece haddock 2 tsp Dijon mustard100ml/3½fl oz plain yoghurt pinch sugar100ml/3½fl oz crème fraiche salt and freshly ground black pepper 2 tsp Dijon mustard 100ml/3½fl oz plain yoghurt pinch sugar 100ml/3½fl oz crème fraiche salt and freshly ground black pepper olive oil, for drizzling2 salad potatoes, diced100g/3½oz thick cut bacon, diced150g/5½oz black pudding 2 handfuls mixed leaves olive oil, for drizzling 2 salad potatoes, diced 100g/3½oz thick cut bacon, diced 150g/5½oz black pudding 2 handfuls mixed leaves Method Preheat the oven to 200C/180C Fan/Gas 6. To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper. Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through. To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl. To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown. Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through. Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper. To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper. Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through. Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through. To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl. To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl. To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown. To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown. Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through. Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through. Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves. Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves."
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} | d7a085c9f55d153fe7c2b0cdc36a6e8301a3a7ec3df3124844a2a1d7be630d30 | Warm broad bean salad recipe
Warm salad of broad beans, peas, beetroot and mozzarella An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broad_bean_mange_tout_00471_16x9.jpg Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate. 4 heritage beetroots2 shallots2 tbsp rapeseed oil500g/1lb 2oz broad beans, podded and outer skin removed200g/7oz fresh peas, podded200g/7oz mangetout, thinly sliced2 balls buffalo mozzarella, torn few basil leaves, to garnish 4 heritage beetroots 2 shallots 2 tbsp rapeseed oil 500g/1lb 2oz broad beans, podded and outer skin removed 200g/7oz fresh peas, podded 200g/7oz mangetout, thinly sliced 2 balls buffalo mozzarella, torn few basil leaves, to garnish 30g/1oz French dressing30g/1oz honey30g/1oz white balsamic vinegarpinch saltsqueeze lemon juice 30g/1oz French dressing 30g/1oz honey 30g/1oz white balsamic vinegar pinch salt squeeze lemon juice 1 garlic clove, crushed100g/3½oz blue cheese50g/1¾oz buttermilk40g/1½oz crème fraîche40g/1½oz mayonnaisedash worcestershire sauce (omit if cooking for vegetarians)dash Tabasco 1 garlic clove, crushed 100g/3½oz blue cheese 50g/1¾oz buttermilk 40g/1½oz crème fraîche 40g/1½oz mayonnaise dash worcestershire sauce (omit if cooking for vegetarians) dash Tabasco Method Preheat the oven to 200C/400F/Gas 6.Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft. Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters.Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth. Blanch the broad beans in boiling water for a couple of minutes and then drain.Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes.Make the blue cheese dressing by blending all the ingredients together in a blender until smooth. Place the beans, mangetout and peas in a large serving bowl.Scatter over the pieces of torn mozzarella, shallots and beetroot.Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft. Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft. Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters. Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters. Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth. Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth. Blanch the broad beans in boiling water for a couple of minutes and then drain. Blanch the broad beans in boiling water for a couple of minutes and then drain. Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes. Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes. Make the blue cheese dressing by blending all the ingredients together in a blender until smooth. Make the blue cheese dressing by blending all the ingredients together in a blender until smooth. Place the beans, mangetout and peas in a large serving bowl. Place the beans, mangetout and peas in a large serving bowl. Scatter over the pieces of torn mozzarella, shallots and beetroot. Scatter over the pieces of torn mozzarella, shallots and beetroot. Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve. Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve. | {
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"title": "Warm broad bean salad recipe",
"content": "Warm salad of broad beans, peas, beetroot and mozzarella An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broad_bean_mange_tout_00471_16x9.jpg Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate. 4 heritage beetroots2 shallots2 tbsp rapeseed oil500g/1lb 2oz broad beans, podded and outer skin removed200g/7oz fresh peas, podded200g/7oz mangetout, thinly sliced2 balls buffalo mozzarella, torn few basil leaves, to garnish 4 heritage beetroots 2 shallots 2 tbsp rapeseed oil 500g/1lb 2oz broad beans, podded and outer skin removed 200g/7oz fresh peas, podded 200g/7oz mangetout, thinly sliced 2 balls buffalo mozzarella, torn few basil leaves, to garnish 30g/1oz French dressing30g/1oz honey30g/1oz white balsamic vinegarpinch saltsqueeze lemon juice 30g/1oz French dressing 30g/1oz honey 30g/1oz white balsamic vinegar pinch salt squeeze lemon juice 1 garlic clove, crushed100g/3½oz blue cheese50g/1¾oz buttermilk40g/1½oz crème fraîche40g/1½oz mayonnaisedash worcestershire sauce (omit if cooking for vegetarians)dash Tabasco 1 garlic clove, crushed 100g/3½oz blue cheese 50g/1¾oz buttermilk 40g/1½oz crème fraîche 40g/1½oz mayonnaise dash worcestershire sauce (omit if cooking for vegetarians) dash Tabasco Method Preheat the oven to 200C/400F/Gas 6.Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft. Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters.Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth. Blanch the broad beans in boiling water for a couple of minutes and then drain.Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes.Make the blue cheese dressing by blending all the ingredients together in a blender until smooth. Place the beans, mangetout and peas in a large serving bowl.Scatter over the pieces of torn mozzarella, shallots and beetroot.Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft. Put the beetroots and shallots, unpeeled, on a sheet of foil and drizzle with the oil. Wrap them up and seal to make a parcel and bake in the oven for 40-50 minutes, or until soft. Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters. Remove from the oven and allow to cool. Once cool, peel the beetroots and shallots and cut into quarters. Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth. Make the mustard and honey dressing by blending all the ingredients together in a bowl or blender until smooth. Blanch the broad beans in boiling water for a couple of minutes and then drain. Blanch the broad beans in boiling water for a couple of minutes and then drain. Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes. Heat a large frying pan and add the broad beans, peas and mangetout. Add the mustard and honey dressing to the pan and cook for a couple of minutes. Make the blue cheese dressing by blending all the ingredients together in a blender until smooth. Make the blue cheese dressing by blending all the ingredients together in a blender until smooth. Place the beans, mangetout and peas in a large serving bowl. Place the beans, mangetout and peas in a large serving bowl. Scatter over the pieces of torn mozzarella, shallots and beetroot. Scatter over the pieces of torn mozzarella, shallots and beetroot. Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve. Dress the salad with a little of the blue cheese dressing, garnish with a few torn basil leaves and serve."
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} | 5e2c37c0d42b090bb6eec1fca7d28b4d43cf7ec628d9b20e26bedcd117a4c3b1 | Yoghurt, marjoram and pul biber flatbreads recipe
An average of 4.5 out of 5 stars from 8 ratings Sabrina Ghayour shows you how to make easy flatbreads flavoured with marjoram and pul biber (also known as Aleppo pepper). The yoghurt keeps them tender and soft. 200g/7oz Greek-style yoghurt200g/7oz self-raising flour, plus extra for dusting1 level tsp baking powder2 tsp dried marjoram1 tsp pul biber chilli flakes (Aleppo pepper)1 tsp garlic granulesdrizzle olive oilsea salt flakes and freshly ground black pepper 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for dusting 1 level tsp baking powder 2 tsp dried marjoram 1 tsp pul biber chilli flakes (Aleppo pepper) 1 tsp garlic granules drizzle olive oil sea salt flakes and freshly ground black pepper 50g/1¾oz butter1 fat garlic clove, crushed 50g/1¾oz butter 1 fat garlic clove, crushed Method Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough.Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture).Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious.Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way.If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough. Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough. Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture). Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture). Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious. Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious. Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way. Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way. If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. | {
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"title": "Yoghurt, marjoram and pul biber flatbreads recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings Sabrina Ghayour shows you how to make easy flatbreads flavoured with marjoram and pul biber (also known as Aleppo pepper). The yoghurt keeps them tender and soft. 200g/7oz Greek-style yoghurt200g/7oz self-raising flour, plus extra for dusting1 level tsp baking powder2 tsp dried marjoram1 tsp pul biber chilli flakes (Aleppo pepper)1 tsp garlic granulesdrizzle olive oilsea salt flakes and freshly ground black pepper 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for dusting 1 level tsp baking powder 2 tsp dried marjoram 1 tsp pul biber chilli flakes (Aleppo pepper) 1 tsp garlic granules drizzle olive oil sea salt flakes and freshly ground black pepper 50g/1¾oz butter1 fat garlic clove, crushed 50g/1¾oz butter 1 fat garlic clove, crushed Method Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough.Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture).Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious.Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way.If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough. Put all the ingredients for the flatbreads, except the oil, into a mixing bowl with a generous amount of salt and pepper and, using a fork and a little drizzle of olive oil, bring everything together to form a dough. Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture). Tip the dough onto a lightly floured work surface and knead gently for 1 minute. Divide the dough into 4 equal portions (to be as precise as possible, you can weigh the mixture). Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious. Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread; if rolled too thin, they will be crisper and less light, although still delicious. Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way. Place a heavy-based frying pan over a medium heat. Once hot add the first flatbread and cook for 2 minutes on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way. If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve. If using, make a garlic butter by placing the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve."
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} | 10fd84fa7a58f6096e64dc7939c6febaaf12cb6f5eb1eefdd8efa6a950afb3f1 | Yoghurt-spiced chicken skewers recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yoghurtspicedchicken_74830_16x9.jpg This healthy, flavourful recipe is a doddle to make - try it with our simple couscous salad or herby tabbouleh. 2 chicken breasts 2 chicken breasts 280ml/10fl oz natural yoghurt1 tsp ground cumin1 tsp ground coriander½ tsp salt½ tsp turmeric1 tsp fenugreek seeds1 tsp ground ginger1 tsp onion powder½ tsp ground cloves¼ tsp chilli powder 280ml/10fl oz natural yoghurt 1 tsp ground cumin 1 tsp ground coriander ½ tsp salt ½ tsp turmeric 1 tsp fenugreek seeds 1 tsp ground ginger 1 tsp onion powder ½ tsp ground cloves ¼ tsp chilli powder 4 punnets cherry tomatoes, cut in half220ml/8fl oz white wine vinegar4 tbsp caster sugar½ tsp dried chilli flakes 4 punnets cherry tomatoes, cut in half 220ml/8fl oz white wine vinegar 4 tbsp caster sugar ½ tsp dried chilli flakes Method For the marinade, mix all the ingredients together.Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible).Remove from the fridge and thread the chicken strips onto wooden skewers.Heat a large griddle pan until hot, then add the chicken skewers.Cook for three minutes on each side until browned and cooked through.For the jam, place all the ingredients into a saucepan and bring to the boil.Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers. For the marinade, mix all the ingredients together. For the marinade, mix all the ingredients together. Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible). Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible). Remove from the fridge and thread the chicken strips onto wooden skewers. Remove from the fridge and thread the chicken strips onto wooden skewers. Heat a large griddle pan until hot, then add the chicken skewers. Heat a large griddle pan until hot, then add the chicken skewers. Cook for three minutes on each side until browned and cooked through. Cook for three minutes on each side until browned and cooked through. For the jam, place all the ingredients into a saucepan and bring to the boil. For the jam, place all the ingredients into a saucepan and bring to the boil. Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers. Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers. | {
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"title": "Yoghurt-spiced chicken skewers 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/yoghurtspicedchicken_74830_16x9.jpg This healthy, flavourful recipe is a doddle to make - try it with our simple couscous salad or herby tabbouleh. 2 chicken breasts 2 chicken breasts 280ml/10fl oz natural yoghurt1 tsp ground cumin1 tsp ground coriander½ tsp salt½ tsp turmeric1 tsp fenugreek seeds1 tsp ground ginger1 tsp onion powder½ tsp ground cloves¼ tsp chilli powder 280ml/10fl oz natural yoghurt 1 tsp ground cumin 1 tsp ground coriander ½ tsp salt ½ tsp turmeric 1 tsp fenugreek seeds 1 tsp ground ginger 1 tsp onion powder ½ tsp ground cloves ¼ tsp chilli powder 4 punnets cherry tomatoes, cut in half220ml/8fl oz white wine vinegar4 tbsp caster sugar½ tsp dried chilli flakes 4 punnets cherry tomatoes, cut in half 220ml/8fl oz white wine vinegar 4 tbsp caster sugar ½ tsp dried chilli flakes Method For the marinade, mix all the ingredients together.Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible).Remove from the fridge and thread the chicken strips onto wooden skewers.Heat a large griddle pan until hot, then add the chicken skewers.Cook for three minutes on each side until browned and cooked through.For the jam, place all the ingredients into a saucepan and bring to the boil.Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers. For the marinade, mix all the ingredients together. For the marinade, mix all the ingredients together. Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible). Slice each chicken breast into five strips, and add them to the marinade. Stir to combine, and leave to marinate for at least an hour (longer if possible). Remove from the fridge and thread the chicken strips onto wooden skewers. Remove from the fridge and thread the chicken strips onto wooden skewers. Heat a large griddle pan until hot, then add the chicken skewers. Heat a large griddle pan until hot, then add the chicken skewers. Cook for three minutes on each side until browned and cooked through. Cook for three minutes on each side until browned and cooked through. For the jam, place all the ingredients into a saucepan and bring to the boil. For the jam, place all the ingredients into a saucepan and bring to the boil. Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers. Reduce the heat and simmer for up to an hour until jam-like. Cool and serve with the chicken skewers."
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} | a9084c4b53609c1a87fde69c3447ce01e09c9180e8c572869ffa06919cea91b2 | Yorkshire curd tart recipe
An average of 3.0 out of 5 stars from 2 ratings An oldie, but a goodie. Lemon and nutmeg really complement the rich curd cheese in this recipe. 250g/9oz plain flour, plus extra for dusting100g/3½oz caster sugar100g/3½oz chilled butter, diced2 free-range egg yolks, beaten 250g/9oz plain flour, plus extra for dusting 100g/3½oz caster sugar 100g/3½oz chilled butter, diced 2 free-range egg yolks, beaten 170g/6oz curd cheese (available from some large supermarkets)100g/3½oz caster sugar100g/3½oz butter, softened10g/¼oz plain flour50g/1¾oz raisins1 free-range egg, beaten1 lemon, zest onlypinch nutmeg50g/1¾oz lemon curd 170g/6oz curd cheese (available from some large supermarkets) 100g/3½oz caster sugar 100g/3½oz butter, softened 10g/¼oz plain flour 50g/1¾oz raisins 1 free-range egg, beaten 1 lemon, zest only pinch nutmeg 50g/1¾oz lemon curd Method For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin.Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4.On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use.Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside.For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid.In a bowl, beat the sugar and butter until smooth and pale.Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well.Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon.Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Allow the tart to cool in the tin for 20-25 minutes. Remove from the tin and serve in slices. For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin. For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin. Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use. Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside. For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid. For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid. In a bowl, beat the sugar and butter until smooth and pale. In a bowl, beat the sugar and butter until smooth and pale. Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well. Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well. Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon. Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon. Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Allow the tart to cool in the tin for 20-25 minutes. Allow the tart to cool in the tin for 20-25 minutes. Remove from the tin and serve in slices. Remove from the tin and serve in slices. | {
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"title": "Yorkshire curd tart recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings An oldie, but a goodie. Lemon and nutmeg really complement the rich curd cheese in this recipe. 250g/9oz plain flour, plus extra for dusting100g/3½oz caster sugar100g/3½oz chilled butter, diced2 free-range egg yolks, beaten 250g/9oz plain flour, plus extra for dusting 100g/3½oz caster sugar 100g/3½oz chilled butter, diced 2 free-range egg yolks, beaten 170g/6oz curd cheese (available from some large supermarkets)100g/3½oz caster sugar100g/3½oz butter, softened10g/¼oz plain flour50g/1¾oz raisins1 free-range egg, beaten1 lemon, zest onlypinch nutmeg50g/1¾oz lemon curd 170g/6oz curd cheese (available from some large supermarkets) 100g/3½oz caster sugar 100g/3½oz butter, softened 10g/¼oz plain flour 50g/1¾oz raisins 1 free-range egg, beaten 1 lemon, zest only pinch nutmeg 50g/1¾oz lemon curd Method For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin.Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4.On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use.Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside.For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid.In a bowl, beat the sugar and butter until smooth and pale.Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well.Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon.Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Allow the tart to cool in the tin for 20-25 minutes. Remove from the tin and serve in slices. For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin. For the sweet shortcrust pastry, grease and flour a 30cm/12in tart tin. Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Place the flour, caster sugar and chopped cold butter into a bowl or food processor. Gently rub the ingredients together with your fingertips or blend until the mixture resembles breadcrumbs. Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Add the beaten eggs and combine to form a light dough (add 2-3 tablespoons of water if needed). Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Form the dough into a ball and transfer to the fridge to chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. On a lightly floured work surface, roll out the dough to 5mm/¼in thick. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use. Line the prepared tart tin with the pastry and trim any excess from the edges. Any unused pastry can be frozen for later use. Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Lay a piece of greaseproof paper over the pastry and fill with baking beans or dry pulses. Bake blind for 15-20 minutes at until dry and firm to touch. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside. Remove the pastry case from the oven. Remove the baking beans and greaseproof paper. Set aside. For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid. For the filling, drain the liquid from the curd cheese by placing it in a sieve. Use the back of a spoon to squeeze out any excess moisture. Discard the liquid. In a bowl, beat the sugar and butter until smooth and pale. In a bowl, beat the sugar and butter until smooth and pale. Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well. Add the flour, raisins, egg, curd cheese, lemon zest and nutmeg. Mix well. Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon. Spread the lemon curd over the pastry base, then fill with the curd cheese mix. Smooth the surface with a pallet knife or the back of a spoon. Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Bake for 35-40 minutes, or until the pastry is golden-brown and the filling set. Allow the tart to cool in the tin for 20-25 minutes. Allow the tart to cool in the tin for 20-25 minutes. Remove from the tin and serve in slices. Remove from the tin and serve in slices."
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} | 9fd90584c9e316a0385f5315cac4e64756271bc7597a150f7226140c193f8bc3 | Yorkshire oatmeal parkin recipe
An average of 3.3 out of 5 stars from 3 ratings Make this authentic Yorkshire parkin a day or two ahead for a sticky teatime treat that can’t be beaten. 250g/9oz butter or margarine250g/9oz golden syrup 125g/4½oz black treacle 500g/1lb 2oz muscavado sugar375g/13oz plain flour 1½ tsp ground ginger ½ tsp baking powder500g/1lb 2oz oatmeal½ pint milk 250g/9oz butter or margarine 250g/9oz golden syrup 125g/4½oz black treacle 500g/1lb 2oz muscavado sugar 375g/13oz plain flour 1½ tsp ground ginger ½ tsp baking powder 500g/1lb 2oz oatmeal ½ pint milk Method Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper.In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. Mix the remaining dry ingredients together in a large bowl.Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture.Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch. Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper. In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. Mix the remaining dry ingredients together in a large bowl. Mix the remaining dry ingredients together in a large bowl. Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture. Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture. Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch. Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch. | {
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"title": "Yorkshire oatmeal parkin recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings Make this authentic Yorkshire parkin a day or two ahead for a sticky teatime treat that can’t be beaten. 250g/9oz butter or margarine250g/9oz golden syrup 125g/4½oz black treacle 500g/1lb 2oz muscavado sugar375g/13oz plain flour 1½ tsp ground ginger ½ tsp baking powder500g/1lb 2oz oatmeal½ pint milk 250g/9oz butter or margarine 250g/9oz golden syrup 125g/4½oz black treacle 500g/1lb 2oz muscavado sugar 375g/13oz plain flour 1½ tsp ground ginger ½ tsp baking powder 500g/1lb 2oz oatmeal ½ pint milk Method Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper.In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. Mix the remaining dry ingredients together in a large bowl.Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture.Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch. Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a 15x20cm/6x8in baking tin with greaseproof paper. In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. In a pan, gently melt the butter (or margarine), golden syrup, black treacle and sugar until combined. Mix the remaining dry ingredients together in a large bowl. Mix the remaining dry ingredients together in a large bowl. Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture. Add the hot syrup mixture and stir to combine. Add the milk to help loosen the mixture. Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch. Pour into the prepared tin and bake for 35-45 minutes, or until springy to the touch."
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} | a267f740c49e2b8b743f4404e551b76bcecced274d084cb3bfe0573ea028b826 | Yorkshire curd pie recipe
An average of 5.0 out of 5 stars from 1 rating 2 litres/3 pints whole milk1 lemon, juice only 2 litres/3 pints whole milk 1 lemon, juice only 400g/14oz plain flour, plus extra for dustingpinch salt110g/4oz butter, cut into pieces110g/4oz lard, cut into pieces3-4 tbsp cold water 400g/14oz plain flour, plus extra for dusting pinch salt 110g/4oz butter, cut into pieces 110g/4oz lard, cut into pieces 3-4 tbsp cold water 110g/4oz butter, softened1 tbsp rosewater2 free-range eggs, beaten110g/4oz currants 110g/4oz butter, softened 1 tbsp rosewater 2 free-range eggs, beaten 110g/4oz currants Method Begin the day before you want to make the pie. For the curds, bring the milk to the boil in a pan. Add the lemon juice and stir well - the mixture will curdle quite quickly. Remove from the heat and allow to cool, then pour into a muslin-lined sieve placed over a bowl and leave overnight to strain until solid. Refrigerate the solid curds once separated - discard any liquid.The next day, for the pastry, sift the flour and salt into a mixing bowl. Add the butter and lard and rub together until the mixture resembles fine breadcrumbs. Add the water and stir until the mixture comes together, then turn out onto a lightly floured work surface and knead briefly until smooth. Wrap the dough in cling film and place in the fridge for 30 minutes to rest.Remove the dough from the fridge and roll out to 0.5cm/¼in thick. Line a deep 20cm/8in loose-bottomed tart tin with the pastry, prick the base all over with a fork and place into the fridge to rest for ten minutes.Preheat the oven to 200C/400F/Gas 6.Line the pastry case with baking paper and fill with rice or baking beans. Transfer to the oven and bake for 15 minutes. Remove the baking paper and rice or beans and return to the oven for five minutes, or until lightly golden.To make the pie, place the softened butter into a bowl, add the rosewater and mix well. Add the solid curds and the beaten eggs to the bowl and stir well. Add the currants and mix thoroughly.Pour the mixture into the pastry case and bake for 20-30 minutes, or until the filling is set and lightly golden. Remove from the oven and leave to cool.To serve, remove the pie from the tin, cut into wedges and place onto serving plates. Begin the day before you want to make the pie. For the curds, bring the milk to the boil in a pan. Add the lemon juice and stir well - the mixture will curdle quite quickly. Remove from the heat and allow to cool, then pour into a muslin-lined sieve placed over a bowl and leave overnight to strain until solid. Refrigerate the solid curds once separated - discard any liquid. Begin the day before you want to make the pie. For the curds, bring the milk to the boil in a pan. Add the lemon juice and stir well - the mixture will curdle quite quickly. Remove from the heat and allow to cool, then pour into a muslin-lined sieve placed over a bowl and leave overnight to strain until solid. Refrigerate the solid curds once separated - discard any liquid. The next day, for the pastry, sift the flour and salt into a mixing bowl. Add the butter and lard and rub together until the mixture resembles fine breadcrumbs. Add the water and stir until the mixture comes together, then turn out onto a lightly floured work surface and knead briefly until smooth. Wrap the dough in cling film and place in the fridge for 30 minutes to rest. The next day, for the pastry, sift the flour and salt into a mixing bowl. Add the butter and lard and rub together until the mixture resembles fine breadcrumbs. Add the water and stir until the mixture comes together, then turn out onto a lightly floured work surface and knead briefly until smooth. Wrap the dough in cling film and place in the fridge for 30 minutes to rest. Remove the dough from the fridge and roll out to 0.5cm/¼in thick. Line a deep 20cm/8in loose-bottomed tart tin with the pastry, prick the base all over with a fork and place into the fridge to rest for ten minutes. Remove the dough from the fridge and roll out to 0.5cm/¼in thick. Line a deep 20cm/8in loose-bottomed tart tin with the pastry, prick the base all over with a fork and place into the fridge to rest for ten minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line the pastry case with baking paper and fill with rice or baking beans. Transfer to the oven and bake for 15 minutes. Remove the baking paper and rice or beans and return to the oven for five minutes, or until lightly golden. Line the pastry case with baking paper and fill with rice or baking beans. Transfer to the oven and bake for 15 minutes. Remove the baking paper and rice or beans and return to the oven for five minutes, or until lightly golden. To make the pie, place the softened butter into a bowl, add the rosewater and mix well. Add the solid curds and the beaten eggs to the bowl and stir well. Add the currants and mix thoroughly. To make the pie, place the softened butter into a bowl, add the rosewater and mix well. Add the solid curds and the beaten eggs to the bowl and stir well. Add the currants and mix thoroughly. Pour the mixture into the pastry case and bake for 20-30 minutes, or until the filling is set and lightly golden. Remove from the oven and leave to cool. Pour the mixture into the pastry case and bake for 20-30 minutes, or until the filling is set and lightly golden. Remove from the oven and leave to cool. To serve, remove the pie from the tin, cut into wedges and place onto serving plates. To serve, remove the pie from the tin, cut into wedges and place onto serving plates. | {
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"title": "Yorkshire curd pie recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 litres/3 pints whole milk1 lemon, juice only 2 litres/3 pints whole milk 1 lemon, juice only 400g/14oz plain flour, plus extra for dustingpinch salt110g/4oz butter, cut into pieces110g/4oz lard, cut into pieces3-4 tbsp cold water 400g/14oz plain flour, plus extra for dusting pinch salt 110g/4oz butter, cut into pieces 110g/4oz lard, cut into pieces 3-4 tbsp cold water 110g/4oz butter, softened1 tbsp rosewater2 free-range eggs, beaten110g/4oz currants 110g/4oz butter, softened 1 tbsp rosewater 2 free-range eggs, beaten 110g/4oz currants Method Begin the day before you want to make the pie. For the curds, bring the milk to the boil in a pan. Add the lemon juice and stir well - the mixture will curdle quite quickly. Remove from the heat and allow to cool, then pour into a muslin-lined sieve placed over a bowl and leave overnight to strain until solid. Refrigerate the solid curds once separated - discard any liquid.The next day, for the pastry, sift the flour and salt into a mixing bowl. Add the butter and lard and rub together until the mixture resembles fine breadcrumbs. Add the water and stir until the mixture comes together, then turn out onto a lightly floured work surface and knead briefly until smooth. Wrap the dough in cling film and place in the fridge for 30 minutes to rest.Remove the dough from the fridge and roll out to 0.5cm/¼in thick. Line a deep 20cm/8in loose-bottomed tart tin with the pastry, prick the base all over with a fork and place into the fridge to rest for ten minutes.Preheat the oven to 200C/400F/Gas 6.Line the pastry case with baking paper and fill with rice or baking beans. Transfer to the oven and bake for 15 minutes. Remove the baking paper and rice or beans and return to the oven for five minutes, or until lightly golden.To make the pie, place the softened butter into a bowl, add the rosewater and mix well. Add the solid curds and the beaten eggs to the bowl and stir well. Add the currants and mix thoroughly.Pour the mixture into the pastry case and bake for 20-30 minutes, or until the filling is set and lightly golden. Remove from the oven and leave to cool.To serve, remove the pie from the tin, cut into wedges and place onto serving plates. Begin the day before you want to make the pie. For the curds, bring the milk to the boil in a pan. Add the lemon juice and stir well - the mixture will curdle quite quickly. Remove from the heat and allow to cool, then pour into a muslin-lined sieve placed over a bowl and leave overnight to strain until solid. Refrigerate the solid curds once separated - discard any liquid. Begin the day before you want to make the pie. For the curds, bring the milk to the boil in a pan. Add the lemon juice and stir well - the mixture will curdle quite quickly. Remove from the heat and allow to cool, then pour into a muslin-lined sieve placed over a bowl and leave overnight to strain until solid. Refrigerate the solid curds once separated - discard any liquid. The next day, for the pastry, sift the flour and salt into a mixing bowl. Add the butter and lard and rub together until the mixture resembles fine breadcrumbs. Add the water and stir until the mixture comes together, then turn out onto a lightly floured work surface and knead briefly until smooth. Wrap the dough in cling film and place in the fridge for 30 minutes to rest. The next day, for the pastry, sift the flour and salt into a mixing bowl. Add the butter and lard and rub together until the mixture resembles fine breadcrumbs. Add the water and stir until the mixture comes together, then turn out onto a lightly floured work surface and knead briefly until smooth. Wrap the dough in cling film and place in the fridge for 30 minutes to rest. Remove the dough from the fridge and roll out to 0.5cm/¼in thick. Line a deep 20cm/8in loose-bottomed tart tin with the pastry, prick the base all over with a fork and place into the fridge to rest for ten minutes. Remove the dough from the fridge and roll out to 0.5cm/¼in thick. Line a deep 20cm/8in loose-bottomed tart tin with the pastry, prick the base all over with a fork and place into the fridge to rest for ten minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line the pastry case with baking paper and fill with rice or baking beans. Transfer to the oven and bake for 15 minutes. Remove the baking paper and rice or beans and return to the oven for five minutes, or until lightly golden. Line the pastry case with baking paper and fill with rice or baking beans. Transfer to the oven and bake for 15 minutes. Remove the baking paper and rice or beans and return to the oven for five minutes, or until lightly golden. To make the pie, place the softened butter into a bowl, add the rosewater and mix well. Add the solid curds and the beaten eggs to the bowl and stir well. Add the currants and mix thoroughly. To make the pie, place the softened butter into a bowl, add the rosewater and mix well. Add the solid curds and the beaten eggs to the bowl and stir well. Add the currants and mix thoroughly. Pour the mixture into the pastry case and bake for 20-30 minutes, or until the filling is set and lightly golden. Remove from the oven and leave to cool. Pour the mixture into the pastry case and bake for 20-30 minutes, or until the filling is set and lightly golden. Remove from the oven and leave to cool. To serve, remove the pie from the tin, cut into wedges and place onto serving plates. To serve, remove the pie from the tin, cut into wedges and place onto serving plates."
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} | bfa4a6f4f2dfe6ffcf8895ee93c2ea661490261f7aa2a1a1b23c5ea1f1ae4947 | Yorkshire pudding wrap recipe
To make the batter, put the flour and salt in a large bowl and beat in the eggs until you have a thick paste. Gradually whisk in the milk until you have a lump-free batter. Transfer the batter to a jug, cover and leave to stand for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a 23cm/9in ovenproof frying pan.To make the gravy, heat the butter in a large saucepan and add the onions. Add 2 tablespoons of water, then partially cover and cook for a few minutes until the onions have softened. Turn up the heat, remove the lid and continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour. Add the bay leaves, yeast extract, sprinkle in the flour and stir. Add the stock gradually, around 100ml/3½fl oz at a time, stirring well between each addition, until it is all incorporated. Add the thyme, season with salt and pepper and add the Worcestershire sauce. Bring to the boil, then turn down the heat and simmer for around 10 minutes until slightly reduced. Keep warm until ready to use.Meanwhile, carefully remove the frying pan from the oven, add 1 teaspoon of beef dripping and allow to melt. Set the pan over a high heat and add a fifth of the batter, swirling it round so it coats the base of the pan. Immediately return to the oven and cook for 5 minutes. Remove, flip over and cook for 3 minutes more. Remove from the oven and leave to cool and soften slightly. Repeat four times with remaining batter to create five wraps, keeping the cooked wraps warm in a very low oven. To cook the steak, mix the mustard powder, peppercorns and salt in a small bowl and rub all over the steak. Heat a griddle pan over a very high heat until hot and griddle the steak for 1–2 minutes on each side, or to your preference. Remove from the griddle and leave to rest for 5–10 minutes before slicing thinly. Add any resting juices to the gravy.To make the wraps, crisp up the Yorkshire puddings by placing them in a hot griddle pan for 1 minute on each side. Top each wrap with a fifth of the meat, pour over some gravy and fold it over. Repeat with the remaining four wraps and serve with the sauerkraut and pickles. To make the batter, put the flour and salt in a large bowl and beat in the eggs until you have a thick paste. Gradually whisk in the milk until you have a lump-free batter. Transfer the batter to a jug, cover and leave to stand for 30 minutes. To make the batter, put the flour and salt in a large bowl and beat in the eggs until you have a thick paste. Gradually whisk in the milk until you have a lump-free batter. Transfer the batter to a jug, cover and leave to stand for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a 23cm/9in ovenproof frying pan. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a 23cm/9in ovenproof frying pan. To make the gravy, heat the butter in a large saucepan and add the onions. Add 2 tablespoons of water, then partially cover and cook for a few minutes until the onions have softened. To make the gravy, heat the butter in a large saucepan and add the onions. Add 2 tablespoons of water, then partially cover and cook for a few minutes until the onions have softened. Turn up the heat, remove the lid and continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour. Add the bay leaves, yeast extract, sprinkle in the flour and stir. Turn up the heat, remove the lid and continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour. Add the bay leaves, yeast extract, sprinkle in the flour and stir. Add the stock gradually, around 100ml/3½fl oz at a time, stirring well between each addition, until it is all incorporated. Add the thyme, season with salt and pepper and add the Worcestershire sauce. Add the stock gradually, around 100ml/3½fl oz at a time, stirring well between each addition, until it is all incorporated. Add the thyme, season with salt and pepper and add the Worcestershire sauce. Bring to the boil, then turn down the heat and simmer for around 10 minutes until slightly reduced. Keep warm until ready to use. Bring to the boil, then turn down the heat and simmer for around 10 minutes until slightly reduced. Keep warm until ready to use. Meanwhile, carefully remove the frying pan from the oven, add 1 teaspoon of beef dripping and allow to melt. Set the pan over a high heat and add a fifth of the batter, swirling it round so it coats the base of the pan. Meanwhile, carefully remove the frying pan from the oven, add 1 teaspoon of beef dripping and allow to melt. Set the pan over a high heat and add a fifth of the batter, swirling it round so it coats the base of the pan. Immediately return to the oven and cook for 5 minutes. Remove, flip over and cook for 3 minutes more. Remove from the oven and leave to cool and soften slightly. Immediately return to the oven and cook for 5 minutes. Remove, flip over and cook for 3 minutes more. Remove from the oven and leave to cool and soften slightly. Repeat four times with remaining batter to create five wraps, keeping the cooked wraps warm in a very low oven. Repeat four times with remaining batter to create five wraps, keeping the cooked wraps warm in a very low oven. To cook the steak, mix the mustard powder, peppercorns and salt in a small bowl and rub all over the steak. To cook the steak, mix the mustard powder, peppercorns and salt in a small bowl and rub all over the steak. Heat a griddle pan over a very high heat until hot and griddle the steak for 1–2 minutes on each side, or to your preference. Remove from the griddle and leave to rest for 5–10 minutes before slicing thinly. Add any resting juices to the gravy. Heat a griddle pan over a very high heat until hot and griddle the steak for 1–2 minutes on each side, or to your preference. Remove from the griddle and leave to rest for 5–10 minutes before slicing thinly. Add any resting juices to the gravy. To make the wraps, crisp up the Yorkshire puddings by placing them in a hot griddle pan for 1 minute on each side. Top each wrap with a fifth of the meat, pour over some gravy and fold it over. Repeat with the remaining four wraps and serve with the sauerkraut and pickles. To make the wraps, crisp up the Yorkshire puddings by placing them in a hot griddle pan for 1 minute on each side. Top each wrap with a fifth of the meat, pour over some gravy and fold it over. Repeat with the remaining four wraps and serve with the sauerkraut and pickles. | {
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"content": "To make the batter, put the flour and salt in a large bowl and beat in the eggs until you have a thick paste. Gradually whisk in the milk until you have a lump-free batter. Transfer the batter to a jug, cover and leave to stand for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a 23cm/9in ovenproof frying pan.To make the gravy, heat the butter in a large saucepan and add the onions. Add 2 tablespoons of water, then partially cover and cook for a few minutes until the onions have softened. Turn up the heat, remove the lid and continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour. Add the bay leaves, yeast extract, sprinkle in the flour and stir. Add the stock gradually, around 100ml/3½fl oz at a time, stirring well between each addition, until it is all incorporated. Add the thyme, season with salt and pepper and add the Worcestershire sauce. Bring to the boil, then turn down the heat and simmer for around 10 minutes until slightly reduced. Keep warm until ready to use.Meanwhile, carefully remove the frying pan from the oven, add 1 teaspoon of beef dripping and allow to melt. Set the pan over a high heat and add a fifth of the batter, swirling it round so it coats the base of the pan. Immediately return to the oven and cook for 5 minutes. Remove, flip over and cook for 3 minutes more. Remove from the oven and leave to cool and soften slightly. Repeat four times with remaining batter to create five wraps, keeping the cooked wraps warm in a very low oven. To cook the steak, mix the mustard powder, peppercorns and salt in a small bowl and rub all over the steak. Heat a griddle pan over a very high heat until hot and griddle the steak for 1–2 minutes on each side, or to your preference. Remove from the griddle and leave to rest for 5–10 minutes before slicing thinly. Add any resting juices to the gravy.To make the wraps, crisp up the Yorkshire puddings by placing them in a hot griddle pan for 1 minute on each side. Top each wrap with a fifth of the meat, pour over some gravy and fold it over. Repeat with the remaining four wraps and serve with the sauerkraut and pickles. To make the batter, put the flour and salt in a large bowl and beat in the eggs until you have a thick paste. Gradually whisk in the milk until you have a lump-free batter. Transfer the batter to a jug, cover and leave to stand for 30 minutes. To make the batter, put the flour and salt in a large bowl and beat in the eggs until you have a thick paste. Gradually whisk in the milk until you have a lump-free batter. Transfer the batter to a jug, cover and leave to stand for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a 23cm/9in ovenproof frying pan. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a 23cm/9in ovenproof frying pan. To make the gravy, heat the butter in a large saucepan and add the onions. Add 2 tablespoons of water, then partially cover and cook for a few minutes until the onions have softened. To make the gravy, heat the butter in a large saucepan and add the onions. Add 2 tablespoons of water, then partially cover and cook for a few minutes until the onions have softened. Turn up the heat, remove the lid and continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour. Add the bay leaves, yeast extract, sprinkle in the flour and stir. Turn up the heat, remove the lid and continue to cook, stirring regularly, until the onions have started to caramelise and are a rich brown colour. Add the bay leaves, yeast extract, sprinkle in the flour and stir. Add the stock gradually, around 100ml/3½fl oz at a time, stirring well between each addition, until it is all incorporated. Add the thyme, season with salt and pepper and add the Worcestershire sauce. Add the stock gradually, around 100ml/3½fl oz at a time, stirring well between each addition, until it is all incorporated. Add the thyme, season with salt and pepper and add the Worcestershire sauce. Bring to the boil, then turn down the heat and simmer for around 10 minutes until slightly reduced. Keep warm until ready to use. Bring to the boil, then turn down the heat and simmer for around 10 minutes until slightly reduced. Keep warm until ready to use. Meanwhile, carefully remove the frying pan from the oven, add 1 teaspoon of beef dripping and allow to melt. Set the pan over a high heat and add a fifth of the batter, swirling it round so it coats the base of the pan. Meanwhile, carefully remove the frying pan from the oven, add 1 teaspoon of beef dripping and allow to melt. Set the pan over a high heat and add a fifth of the batter, swirling it round so it coats the base of the pan. Immediately return to the oven and cook for 5 minutes. Remove, flip over and cook for 3 minutes more. Remove from the oven and leave to cool and soften slightly. Immediately return to the oven and cook for 5 minutes. Remove, flip over and cook for 3 minutes more. Remove from the oven and leave to cool and soften slightly. Repeat four times with remaining batter to create five wraps, keeping the cooked wraps warm in a very low oven. Repeat four times with remaining batter to create five wraps, keeping the cooked wraps warm in a very low oven. To cook the steak, mix the mustard powder, peppercorns and salt in a small bowl and rub all over the steak. To cook the steak, mix the mustard powder, peppercorns and salt in a small bowl and rub all over the steak. Heat a griddle pan over a very high heat until hot and griddle the steak for 1–2 minutes on each side, or to your preference. Remove from the griddle and leave to rest for 5–10 minutes before slicing thinly. Add any resting juices to the gravy. Heat a griddle pan over a very high heat until hot and griddle the steak for 1–2 minutes on each side, or to your preference. Remove from the griddle and leave to rest for 5–10 minutes before slicing thinly. Add any resting juices to the gravy. To make the wraps, crisp up the Yorkshire puddings by placing them in a hot griddle pan for 1 minute on each side. Top each wrap with a fifth of the meat, pour over some gravy and fold it over. Repeat with the remaining four wraps and serve with the sauerkraut and pickles. To make the wraps, crisp up the Yorkshire puddings by placing them in a hot griddle pan for 1 minute on each side. Top each wrap with a fifth of the meat, pour over some gravy and fold it over. Repeat with the remaining four wraps and serve with the sauerkraut and pickles."
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} | 9b6b14bc4c7bec9ee22e3921f7e537fa57bde708685b0258307f1c3b4564ad48 | Za’atar cod with relish recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zaatar_cod_with_relish_98478_16x9.jpg Add some spice to cod with the wonderful flavour of za'atar. Serve alongside homemade relish and rice or potatoes. 2 heaped tbsp Za’atar 4 tbsp olive oil, plus extra for frying400g/14oz prime cod fillet or loin (or a different firm white fish), cut in to 4 piecessea salt 2 heaped tbsp Za’atar 4 tbsp olive oil, plus extra for frying 400g/14oz prime cod fillet or loin (or a different firm white fish), cut in to 4 pieces sea salt 24 Kalamata olives, stones removed6 preserved lemons, halved and roughly chopped8 pickled chillies, thinly sliced1 small bunch of coriander, roughly choppedolive oil 24 Kalamata olives, stones removed 6 preserved lemons, halved and roughly chopped 8 pickled chillies, thinly sliced 1 small bunch of coriander, roughly chopped olive oil Method Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes.For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Serve the cod with a generous helping of the relish. Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes. Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes. For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Serve the cod with a generous helping of the relish. Serve the cod with a generous helping of the relish. Recipe tips To infuse the cod with more flavour you can allow it to marinade for longer than half an hour if you have time. You could marinade it overnight to make this a speedy supper for the following day. | {
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"title": "Za’atar cod with relish recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zaatar_cod_with_relish_98478_16x9.jpg Add some spice to cod with the wonderful flavour of za'atar. Serve alongside homemade relish and rice or potatoes. 2 heaped tbsp Za’atar 4 tbsp olive oil, plus extra for frying400g/14oz prime cod fillet or loin (or a different firm white fish), cut in to 4 piecessea salt 2 heaped tbsp Za’atar 4 tbsp olive oil, plus extra for frying 400g/14oz prime cod fillet or loin (or a different firm white fish), cut in to 4 pieces sea salt 24 Kalamata olives, stones removed6 preserved lemons, halved and roughly chopped8 pickled chillies, thinly sliced1 small bunch of coriander, roughly choppedolive oil 24 Kalamata olives, stones removed 6 preserved lemons, halved and roughly chopped 8 pickled chillies, thinly sliced 1 small bunch of coriander, roughly chopped olive oil Method Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes.For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Serve the cod with a generous helping of the relish. Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes. Mix the za’atar with the olive oil in a small bowl to create a paste. Smear this paste over the cod pieces, ensuring they are well coated. Season each piece of fish with a pinch of salt. Place in a non-reactive container and leave to marinade in the fridge for 30 minutes. For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. For the relish, place all the ingredients in a bowl and mix well. Do not season the mixture with salt as it will already have a salty taste. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Heat a large frying pan over a medium heat, then drizzle in a generous amount of olive oil. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Fry the cod for about 8 minutes on one side and 3-4 minutes on the other side. The cod should be golden-brown with a nice spice crusting. Serve the cod with a generous helping of the relish. Serve the cod with a generous helping of the relish. Recipe tips To infuse the cod with more flavour you can allow it to marinade for longer than half an hour if you have time. You could marinade it overnight to make this a speedy supper for the following day."
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} | 15124ee65fee4091e396efa1e5aa1c0a0139e198abce6d771314d0e50c587cbd | Yorkshire tea cake recipe
An average of 4.0 out of 5 stars from 3 ratings Dried fruits are soaked in tea to plump them up and add moisture to this simple, tasty cake. 2 good-quality strong, black tea bags4 tbsp brandy 1 tsp rosewater 1 tbsp clear honey 115g/4oz sultanas75g/2½oz raisins50g/1¾oz currants180g/6½oz strong bread flour 1½ tsp baking powder½ tsp ground cinnamon ½ tsp ground nutmeg2 tbsp medium-cut orange marmalade 120g/4oz soft brown sugar1 large free-range egg, at room temperature, lightly beaten30g/1oz unsalted butter, melted and cooled until tepid 2 good-quality strong, black tea bags 4 tbsp brandy 1 tsp rosewater 1 tbsp clear honey 115g/4oz sultanas 75g/2½oz raisins 50g/1¾oz currants 180g/6½oz strong bread flour 1½ tsp baking powder ½ tsp ground cinnamon ½ tsp ground nutmeg 2 tbsp medium-cut orange marmalade 120g/4oz soft brown sugar 1 large free-range egg, at room temperature, lightly beaten 30g/1oz unsalted butter, melted and cooled until tepid 2 tbsp marmalademarzipan fruits (optional) gold leaf (optional) 2 tbsp marmalade marzipan fruits (optional) gold leaf (optional) Method Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper.When the fruit is plump, strain it and discard the liquid and tea bags. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together.Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean.Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack.To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits. Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper. Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper. When the fruit is plump, strain it and discard the liquid and tea bags. When the fruit is plump, strain it and discard the liquid and tea bags. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together. Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean. Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean. Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack. Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack. To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits. To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits. | {
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"url": "https://www.bbc.co.uk/food/recipes/yorkshire_tea_cake_98065",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Yorkshire tea cake recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Dried fruits are soaked in tea to plump them up and add moisture to this simple, tasty cake. 2 good-quality strong, black tea bags4 tbsp brandy 1 tsp rosewater 1 tbsp clear honey 115g/4oz sultanas75g/2½oz raisins50g/1¾oz currants180g/6½oz strong bread flour 1½ tsp baking powder½ tsp ground cinnamon ½ tsp ground nutmeg2 tbsp medium-cut orange marmalade 120g/4oz soft brown sugar1 large free-range egg, at room temperature, lightly beaten30g/1oz unsalted butter, melted and cooled until tepid 2 good-quality strong, black tea bags 4 tbsp brandy 1 tsp rosewater 1 tbsp clear honey 115g/4oz sultanas 75g/2½oz raisins 50g/1¾oz currants 180g/6½oz strong bread flour 1½ tsp baking powder ½ tsp ground cinnamon ½ tsp ground nutmeg 2 tbsp medium-cut orange marmalade 120g/4oz soft brown sugar 1 large free-range egg, at room temperature, lightly beaten 30g/1oz unsalted butter, melted and cooled until tepid 2 tbsp marmalademarzipan fruits (optional) gold leaf (optional) 2 tbsp marmalade marzipan fruits (optional) gold leaf (optional) Method Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper.When the fruit is plump, strain it and discard the liquid and tea bags. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together.Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean.Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack.To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits. Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper. Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper. When the fruit is plump, strain it and discard the liquid and tea bags. When the fruit is plump, strain it and discard the liquid and tea bags. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together. Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean. Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean. Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack. Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack. To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits. To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits."
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} | 47b0d87dd1a11e8d07ea068e3096aee7f90b9655d6e4296d6a82f605407f4209 | Za'atar manakeesh recipe
An average of 5.0 out of 5 stars from 1 rating I grew up near a Lebanese bakery while in the UAE and on weekend mornings we would send my brother to pick some up as a breakfast treat. In my early twenties I moved to a flat near that bakery. It would be open and running from 4am and sometimes after a night out my flatmate Afra and I would ask to be dropped off by the bakery for something to eat before going to bed and doing it all over again. I never thought I’d have authentic manakeesh again after I left the UAE but delightfully discovered an entire diaspora in Manchester and Liverpool to make sure I never feel too far away from home. 2 tbsp dried thyme2 tbsp dried oregano2 tbsp sumac1 tbsp dried majoram2 tbsp toasted sesame seeds1 tsp ground cumin1 tsp salt150ml/5fl oz extra virgin olive oil 2 tbsp dried thyme 2 tbsp dried oregano 2 tbsp sumac 1 tbsp dried majoram 2 tbsp toasted sesame seeds 1 tsp ground cumin 1 tsp salt 150ml/5fl oz extra virgin olive oil 300ml/10fl oz warm water1 tsp sugar500g/1lb 2oz plain flour7g/¼oz yeast10g/1/3oz salt40ml/1fl½ oz olive oil 300ml/10fl oz warm water 1 tsp sugar 500g/1lb 2oz plain flour 7g/¼oz yeast 10g/1/3oz salt 40ml/1fl½ oz olive oil Method To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight.To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles.In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed.Knead on a lightly floured surface until smooth and elastic.Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size.Tip the dough onto a floured work surface and knock the dough back.Divide into 4–6 equal portions, then roll each piece out into a flatbread shape.Preheat oven to 220C/200C Fan/Gas 7.When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden.These flatbreads are best enjoyed fresh from the oven. To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight. To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight. To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles. To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles. In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed. In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed. Knead on a lightly floured surface until smooth and elastic. Knead on a lightly floured surface until smooth and elastic. Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size. Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size. Tip the dough onto a floured work surface and knock the dough back. Tip the dough onto a floured work surface and knock the dough back. Divide into 4–6 equal portions, then roll each piece out into a flatbread shape. Divide into 4–6 equal portions, then roll each piece out into a flatbread shape. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden. When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden. These flatbreads are best enjoyed fresh from the oven. These flatbreads are best enjoyed fresh from the oven. | {
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"title": "Za'atar manakeesh recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating I grew up near a Lebanese bakery while in the UAE and on weekend mornings we would send my brother to pick some up as a breakfast treat. In my early twenties I moved to a flat near that bakery. It would be open and running from 4am and sometimes after a night out my flatmate Afra and I would ask to be dropped off by the bakery for something to eat before going to bed and doing it all over again. I never thought I’d have authentic manakeesh again after I left the UAE but delightfully discovered an entire diaspora in Manchester and Liverpool to make sure I never feel too far away from home. 2 tbsp dried thyme2 tbsp dried oregano2 tbsp sumac1 tbsp dried majoram2 tbsp toasted sesame seeds1 tsp ground cumin1 tsp salt150ml/5fl oz extra virgin olive oil 2 tbsp dried thyme 2 tbsp dried oregano 2 tbsp sumac 1 tbsp dried majoram 2 tbsp toasted sesame seeds 1 tsp ground cumin 1 tsp salt 150ml/5fl oz extra virgin olive oil 300ml/10fl oz warm water1 tsp sugar500g/1lb 2oz plain flour7g/¼oz yeast10g/1/3oz salt40ml/1fl½ oz olive oil 300ml/10fl oz warm water 1 tsp sugar 500g/1lb 2oz plain flour 7g/¼oz yeast 10g/1/3oz salt 40ml/1fl½ oz olive oil Method To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight.To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles.In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed.Knead on a lightly floured surface until smooth and elastic.Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size.Tip the dough onto a floured work surface and knock the dough back.Divide into 4–6 equal portions, then roll each piece out into a flatbread shape.Preheat oven to 220C/200C Fan/Gas 7.When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden.These flatbreads are best enjoyed fresh from the oven. To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight. To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight. To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles. To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles. In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed. In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed. Knead on a lightly floured surface until smooth and elastic. Knead on a lightly floured surface until smooth and elastic. Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size. Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size. Tip the dough onto a floured work surface and knock the dough back. Tip the dough onto a floured work surface and knock the dough back. Divide into 4–6 equal portions, then roll each piece out into a flatbread shape. Divide into 4–6 equal portions, then roll each piece out into a flatbread shape. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden. When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden. These flatbreads are best enjoyed fresh from the oven. These flatbreads are best enjoyed fresh from the oven."
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} | 7ceff4f039021883d1eb332949ca958be5de8835b54d339ea932c944287e18ba | Yunnan-style grilled sea bass with pork recipe
To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside.To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce. To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside. To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce. | {
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"title": "Yunnan-style grilled sea bass with pork recipe",
"content": "To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside.To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce. To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the fungus pickle. Toss the pickle ingredients together in a bowl. Combine the dressing ingredients in another bowl. Add the dressing to the pickle bowl, toss well, cover and place in the fridge for at least 30 minutes. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. To make the pork. Pour 1 litre/1¾ pint water into a large saucepan, add the pork and bring to the boil. Cook for 30 minutes. Drain and leave to cool. Place the pork belly in the fridge for 1 hour to firm up. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Once firm, slice into fine slices about ½cm/¼in thick. Heat a wok over a high heat, add the rapeseed oil, then the pork. As the pork starts to brown, add the Shaoxing rice wine and cook until the pork belly is slightly crisp. Add the chilli bean sauce, yellow bean sauce and black bean sauce, then stir-fry for 1 minute. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside. Add the spring onions and stir for less than a minute. Flambe with the orange gin. Add both soy sauces and the sugar, then give everything a final toss. Set aside. To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. To make the fish, combine all the spice mix ingredients plus 1 tsp salt in a pestle and mortar, then grind. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Slice slits in the sea bass on both sides. Season the seabass inside with the Shaoxing rice wine, rubbing into the cavity. Season the sea bass with the spice mix on both sides, in the slits and inside the cavity. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Place the fish on a medium-high hot grill. Grill for 4½ minutes on one side (it might take less or more time, depending on the size of the fish), then flip over when the fish is not sticking to the grill. Cook the other side for 4½ minutes. Place in a frying pan over a high heat and flambe with the orange gin. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Meanwhile, combine all the salsa verde ingredients in a small bowl, then set aside. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Mix the sweet chilli sauce and fish sauce together and divide between 4 pots. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce. Place the fish on banana leaves and drizzle over the aromatic salsa verde. Serve immediately with the twice-cooked pork, plain rice and fungus pickle. Garnish with edible flowers and serve alongside the sauce."
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} | 548efee332b85150bc197a08443a80dbc1e7517f0ececaffeb2b4fae6eef6d99 | Zeppole recipe
An average of 0.0 out of 5 stars from 0 ratings Zeppole are Italian doughnuts made using simple, cheap ingredients, normally eaten during special occasions. Stanley Tucci’s version is salted and uses potatoes to make irresistible golden, savoury bites. 4 medium-sized, all-purpose potatoes8g dried yeast250ml/9fl oz warm water1kg/2lb 4oz plain flour, plus extra for dustingcorn oil, for deep fryingkosher salt 4 medium-sized, all-purpose potatoes 8g dried yeast 250ml/9fl oz warm water 1kg/2lb 4oz plain flour, plus extra for dusting corn oil, for deep frying kosher salt Method Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl.Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside.Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size.Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve. Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl. Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl. Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside. Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside. Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size. Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size. Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve. Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve. | {
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"title": "Zeppole recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Zeppole are Italian doughnuts made using simple, cheap ingredients, normally eaten during special occasions. Stanley Tucci’s version is salted and uses potatoes to make irresistible golden, savoury bites. 4 medium-sized, all-purpose potatoes8g dried yeast250ml/9fl oz warm water1kg/2lb 4oz plain flour, plus extra for dustingcorn oil, for deep fryingkosher salt 4 medium-sized, all-purpose potatoes 8g dried yeast 250ml/9fl oz warm water 1kg/2lb 4oz plain flour, plus extra for dusting corn oil, for deep frying kosher salt Method Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl.Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside.Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size.Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve. Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl. Place the potatoes in a saucepan, cover with cold water and bring to a boil. Cook for 15 minutes, drain, then mash until smooth. Transfer to a large bowl. Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside. Tip the yeast into a bowl or cup and add the warm water. Mix together to dissolve the yeast, then set aside. Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size. Mix a quarter of the flour into the mashed potatoes. Stir in the yeast mixture and the remaining flour. Turn out onto a floured surface and knead to form a smooth dough. Put into a clean bowl, cover and leave to prove for about 1 hour, or until doubled in size. Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer with corn oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve. Take 2 tablespoons of the risen dough and roll into a ball. Repeat with the remaining dough until you have 24 small doughnuts. Lower the zeppole into the hot oil in batches and cook for 3 minutes until golden. Drain on a paper-lined plate whilst you cook the rest. Sprinkle with kosher salt to serve."
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} | b474ac75db7678d4c95db84032cdbc2d04c3f5e5dcb01dcb1da967cb999be1a2 | 1970s-style chicken curry recipe
An average of 3.1 out of 5 stars from 7 ratings Take a trip back in time with this super-easy chicken curry, flavoured with apple, sultanas and toasted almonds. 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder1 tbsp plain flour 350ml/12fl oz chicken stock ½ leftover roast chicken, torn into pieces splash double cream 1 squeeze lemon juice 2 tbsp sultanas2 tbsp toasted almondssalt and freshly ground black pepperfreshly cooked basmati rice, to serve 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder 1 tbsp plain flour 350ml/12fl oz chicken stock ½ leftover roast chicken, torn into pieces splash double cream 1 squeeze lemon juice 2 tbsp sultanas 2 tbsp toasted almonds salt and freshly ground black pepper freshly cooked basmati rice, to serve Method Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Add the curry powder and cook for a minute or so, then stir in the flour.Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through.Stir through the cream and lemon juice, then season to taste.Scatter over the sultanas and almonds and serve with freshly cooked basmati rice. Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Add the curry powder and cook for a minute or so, then stir in the flour. Add the curry powder and cook for a minute or so, then stir in the flour. Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through. Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through. Stir through the cream and lemon juice, then season to taste. Stir through the cream and lemon juice, then season to taste. Scatter over the sultanas and almonds and serve with freshly cooked basmati rice. Scatter over the sultanas and almonds and serve with freshly cooked basmati rice. | {
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"title": "1970s-style chicken curry recipe",
"content": "An average of 3.1 out of 5 stars from 7 ratings Take a trip back in time with this super-easy chicken curry, flavoured with apple, sultanas and toasted almonds. 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder1 tbsp plain flour 350ml/12fl oz chicken stock ½ leftover roast chicken, torn into pieces splash double cream 1 squeeze lemon juice 2 tbsp sultanas2 tbsp toasted almondssalt and freshly ground black pepperfreshly cooked basmati rice, to serve 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder 1 tbsp plain flour 350ml/12fl oz chicken stock ½ leftover roast chicken, torn into pieces splash double cream 1 squeeze lemon juice 2 tbsp sultanas 2 tbsp toasted almonds salt and freshly ground black pepper freshly cooked basmati rice, to serve Method Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Add the curry powder and cook for a minute or so, then stir in the flour.Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through.Stir through the cream and lemon juice, then season to taste.Scatter over the sultanas and almonds and serve with freshly cooked basmati rice. Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Melt the butter in a large pan. Add the onion and apple and cook over a medium heat until soft. Add the curry powder and cook for a minute or so, then stir in the flour. Add the curry powder and cook for a minute or so, then stir in the flour. Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through. Pour in the stock and stir to combine. Add the chicken. Cook for 2–3 minutes, or until the chicken is warmed through. Stir through the cream and lemon juice, then season to taste. Stir through the cream and lemon juice, then season to taste. Scatter over the sultanas and almonds and serve with freshly cooked basmati rice. Scatter over the sultanas and almonds and serve with freshly cooked basmati rice."
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} | 2def170ac760764b8b2aa6007e54b510a57f6514e23e264ce5ab5e4db4aba295 | 3 salad dressings recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/3_salad_dressings_01630_16x9.jpg These three easy salad dressings are super-simple to make from storecupboard ingredients. Take your pick from French, honey and mustard, or marie-rose. French dressing (aka vinaigrette) will transform anything from mixed salad leaves to tomatoes, avocado or tinned beans into a tasty side dish or simple starter. Try honey and mustard dressing with warm cooked new potatoes as a delicious accompaniment to sausages, pork chops or grilled chicken. Mix marie-rose dressing (aka seafood cocktail sauce) with cooked prawns and serve with Little Gem lettuce leaves or shredded iceberg lettuce for a classic prawn cocktail starter, or a sandwich filling. 2 tbsp red or white wine vinegar1 tsp mustard, ideally Dijon or French½ garlic clove, crushed1½ tsp caster sugar8 tbsp extra virgin olive oil, or a mix of olive oil and sunflower oilsalt and freshly ground black pepper 2 tbsp red or white wine vinegar 1 tsp mustard, ideally Dijon or French ½ garlic clove, crushed 1½ tsp caster sugar 8 tbsp extra virgin olive oil, or a mix of olive oil and sunflower oil salt and freshly ground black pepper 2 tbsp white wine vinegar or cider vinegar1 tbsp wholegrain mustard1 tbsp runny honey6 tbsp sunflower or vegetable oilsalt and freshly ground black pepper 2 tbsp white wine vinegar or cider vinegar 1 tbsp wholegrain mustard 1 tbsp runny honey 6 tbsp sunflower or vegetable oil salt and freshly ground black pepper 6 tbsp mayonnaise (around 75g/2¾oz)2 tbsp tomato ketchup1 tsp lemon juicesplash Worcestershire saucepinch cayenne pepper 6 tbsp mayonnaise (around 75g/2¾oz) 2 tbsp tomato ketchup 1 tsp lemon juice splash Worcestershire sauce pinch cayenne pepper Method To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. Recipe tips Use the dressing straight away, or transfer to a screwtop jar and keep in the fridge: French dressing for up to 3 days; honey and mustard dressing for up to 5 days. The oil may solidify in the fridge, so leave at room temperature for around 30 minutes and whisk or shake the jar before using. If you’re having a picnic, take the dressing in its jar and mix with the salad shortly before serving. | {
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"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/3_salad_dressings_01630_16x9.jpg These three easy salad dressings are super-simple to make from storecupboard ingredients. Take your pick from French, honey and mustard, or marie-rose. French dressing (aka vinaigrette) will transform anything from mixed salad leaves to tomatoes, avocado or tinned beans into a tasty side dish or simple starter. Try honey and mustard dressing with warm cooked new potatoes as a delicious accompaniment to sausages, pork chops or grilled chicken. Mix marie-rose dressing (aka seafood cocktail sauce) with cooked prawns and serve with Little Gem lettuce leaves or shredded iceberg lettuce for a classic prawn cocktail starter, or a sandwich filling. 2 tbsp red or white wine vinegar1 tsp mustard, ideally Dijon or French½ garlic clove, crushed1½ tsp caster sugar8 tbsp extra virgin olive oil, or a mix of olive oil and sunflower oilsalt and freshly ground black pepper 2 tbsp red or white wine vinegar 1 tsp mustard, ideally Dijon or French ½ garlic clove, crushed 1½ tsp caster sugar 8 tbsp extra virgin olive oil, or a mix of olive oil and sunflower oil salt and freshly ground black pepper 2 tbsp white wine vinegar or cider vinegar1 tbsp wholegrain mustard1 tbsp runny honey6 tbsp sunflower or vegetable oilsalt and freshly ground black pepper 2 tbsp white wine vinegar or cider vinegar 1 tbsp wholegrain mustard 1 tbsp runny honey 6 tbsp sunflower or vegetable oil salt and freshly ground black pepper 6 tbsp mayonnaise (around 75g/2¾oz)2 tbsp tomato ketchup1 tsp lemon juicesplash Worcestershire saucepinch cayenne pepper 6 tbsp mayonnaise (around 75g/2¾oz) 2 tbsp tomato ketchup 1 tsp lemon juice splash Worcestershire sauce pinch cayenne pepper Method To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the vinaigrette, put the vinegar, mustard, garlic, sugar, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the honey and mustard dressing, put the vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in the oil, 2–3 teaspoons at a time, until it is all incorporated and the dressing is thick and glossy. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. To make the marie-rose dressing, put all the ingredients in a bowl and stir until thoroughly combined. Recipe tips Use the dressing straight away, or transfer to a screwtop jar and keep in the fridge: French dressing for up to 3 days; honey and mustard dressing for up to 5 days. The oil may solidify in the fridge, so leave at room temperature for around 30 minutes and whisk or shake the jar before using. If you’re having a picnic, take the dressing in its jar and mix with the salad shortly before serving."
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} | c6aa58e81cd7ea7a48b70f1e4a613b182edd794ee43a5aa77e66b13d1c7b1633 | Zeppole festive doughnuts recipe
An average of 0.0 out of 5 stars from 0 ratings Zeppole are small, golden doughnuts made with simple ingredients (flour and water), and sweetened with whatever's to hand – in this case, limoncello and honey. 250g/9oz plain flour 1 tbsp olive oil 100g/3½oz runny honey30ml/1fl oz limoncellovegetable oil, for deep frying 1 orange, rind removed and thinly sliced1 lemon, rind removed and thinly sliced 250g/9oz plain flour 1 tbsp olive oil 100g/3½oz runny honey 30ml/1fl oz limoncello vegetable oil, for deep frying 1 orange, rind removed and thinly sliced 1 lemon, rind removed and thinly sliced Method Place 250ml/9fl oz water in a saucepan and bring to the boil. Once the water is boiling, whisk in the flour, mixing well to avoid any lumps. Spread the olive oil over a clean work surface, tip the flour mixture out and gently knead into a dough with your hands. Roll into a large, thick sausage and cut into 2.5cm/1in slices. Roll each slice into a long thin sausage, then cut each one in half and form into hoops, securing well at each end. Meanwhile, combine the honey and limoncello in a bowl and place over a saucepan of gently boiling water to warm through.Heat the vegetable oil to 180C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once hot, add the zeppole a few at a time and cook for 1 minute or until golden. Carefully remove from the oil and dip straight into the honey mixture. Cook all of the zeppole in this way, then transfer to a serving plate. Drizzle with any remaining honey mixture and decorate with the orange and lemon rind. Place 250ml/9fl oz water in a saucepan and bring to the boil. Once the water is boiling, whisk in the flour, mixing well to avoid any lumps. Place 250ml/9fl oz water in a saucepan and bring to the boil. Once the water is boiling, whisk in the flour, mixing well to avoid any lumps. Spread the olive oil over a clean work surface, tip the flour mixture out and gently knead into a dough with your hands. Roll into a large, thick sausage and cut into 2.5cm/1in slices. Roll each slice into a long thin sausage, then cut each one in half and form into hoops, securing well at each end. Spread the olive oil over a clean work surface, tip the flour mixture out and gently knead into a dough with your hands. Roll into a large, thick sausage and cut into 2.5cm/1in slices. Roll each slice into a long thin sausage, then cut each one in half and form into hoops, securing well at each end. Meanwhile, combine the honey and limoncello in a bowl and place over a saucepan of gently boiling water to warm through. Meanwhile, combine the honey and limoncello in a bowl and place over a saucepan of gently boiling water to warm through. Heat the vegetable oil to 180C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once hot, add the zeppole a few at a time and cook for 1 minute or until golden. Carefully remove from the oil and dip straight into the honey mixture. Cook all of the zeppole in this way, then transfer to a serving plate. Drizzle with any remaining honey mixture and decorate with the orange and lemon rind. Heat the vegetable oil to 180C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once hot, add the zeppole a few at a time and cook for 1 minute or until golden. Carefully remove from the oil and dip straight into the honey mixture. Cook all of the zeppole in this way, then transfer to a serving plate. Drizzle with any remaining honey mixture and decorate with the orange and lemon rind. | {
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"title": "Zeppole festive doughnuts recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Zeppole are small, golden doughnuts made with simple ingredients (flour and water), and sweetened with whatever's to hand – in this case, limoncello and honey. 250g/9oz plain flour 1 tbsp olive oil 100g/3½oz runny honey30ml/1fl oz limoncellovegetable oil, for deep frying 1 orange, rind removed and thinly sliced1 lemon, rind removed and thinly sliced 250g/9oz plain flour 1 tbsp olive oil 100g/3½oz runny honey 30ml/1fl oz limoncello vegetable oil, for deep frying 1 orange, rind removed and thinly sliced 1 lemon, rind removed and thinly sliced Method Place 250ml/9fl oz water in a saucepan and bring to the boil. Once the water is boiling, whisk in the flour, mixing well to avoid any lumps. Spread the olive oil over a clean work surface, tip the flour mixture out and gently knead into a dough with your hands. Roll into a large, thick sausage and cut into 2.5cm/1in slices. Roll each slice into a long thin sausage, then cut each one in half and form into hoops, securing well at each end. Meanwhile, combine the honey and limoncello in a bowl and place over a saucepan of gently boiling water to warm through.Heat the vegetable oil to 180C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once hot, add the zeppole a few at a time and cook for 1 minute or until golden. Carefully remove from the oil and dip straight into the honey mixture. Cook all of the zeppole in this way, then transfer to a serving plate. Drizzle with any remaining honey mixture and decorate with the orange and lemon rind. Place 250ml/9fl oz water in a saucepan and bring to the boil. Once the water is boiling, whisk in the flour, mixing well to avoid any lumps. Place 250ml/9fl oz water in a saucepan and bring to the boil. Once the water is boiling, whisk in the flour, mixing well to avoid any lumps. Spread the olive oil over a clean work surface, tip the flour mixture out and gently knead into a dough with your hands. Roll into a large, thick sausage and cut into 2.5cm/1in slices. Roll each slice into a long thin sausage, then cut each one in half and form into hoops, securing well at each end. Spread the olive oil over a clean work surface, tip the flour mixture out and gently knead into a dough with your hands. Roll into a large, thick sausage and cut into 2.5cm/1in slices. Roll each slice into a long thin sausage, then cut each one in half and form into hoops, securing well at each end. Meanwhile, combine the honey and limoncello in a bowl and place over a saucepan of gently boiling water to warm through. Meanwhile, combine the honey and limoncello in a bowl and place over a saucepan of gently boiling water to warm through. Heat the vegetable oil to 180C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once hot, add the zeppole a few at a time and cook for 1 minute or until golden. Carefully remove from the oil and dip straight into the honey mixture. Cook all of the zeppole in this way, then transfer to a serving plate. Drizzle with any remaining honey mixture and decorate with the orange and lemon rind. Heat the vegetable oil to 180C in a deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once hot, add the zeppole a few at a time and cook for 1 minute or until golden. Carefully remove from the oil and dip straight into the honey mixture. Cook all of the zeppole in this way, then transfer to a serving plate. Drizzle with any remaining honey mixture and decorate with the orange and lemon rind."
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} | d7bb73833172e5adacb8c90c8af29ae3069470b14bc9cb5851a369607820c3e3 | 5-ingredient cookies recipe
An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/5-ingredient_cookies_71431_16x9.jpg These cookies couldn’t be easier to make, need only 5 ingredients, 5 minutes mixing and 12 minutes cooking. If you have time to rest the cookie dough for an hour before baking they will hold their shape a little better, but if not, this isn’t a problem. You can make chocolate chip cookies or raisin cookies – whichever you fancy. Using light brown sugar will make slightly softer cookies; if you use caster sugar they will be slightly crisper. Each cookie provides 176 kcal, 2.5g protein, 22g carbohydrates (of which 12.5g sugars), 9g fat (of which 5g saturates), 1g fibre and 0.3g salt. 100g/3½oz lightly salted butter, at room temperature125g/4½oz soft light brown or golden caster sugar1 free-range egg175g/6oz self-raising flour100g/3½oz chocolate chips, dark or milk, or 100g/3½oz raisins 100g/3½oz lightly salted butter, at room temperature 125g/4½oz soft light brown or golden caster sugar 1 free-range egg 175g/6oz self-raising flour 100g/3½oz chocolate chips, dark or milk, or 100g/3½oz raisins Method Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins.If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking.Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins. Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins. If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking. If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking. Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool. Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool. | {
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"title": "5-ingredient cookies recipe",
"content": "An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/5-ingredient_cookies_71431_16x9.jpg These cookies couldn’t be easier to make, need only 5 ingredients, 5 minutes mixing and 12 minutes cooking. If you have time to rest the cookie dough for an hour before baking they will hold their shape a little better, but if not, this isn’t a problem. You can make chocolate chip cookies or raisin cookies – whichever you fancy. Using light brown sugar will make slightly softer cookies; if you use caster sugar they will be slightly crisper. Each cookie provides 176 kcal, 2.5g protein, 22g carbohydrates (of which 12.5g sugars), 9g fat (of which 5g saturates), 1g fibre and 0.3g salt. 100g/3½oz lightly salted butter, at room temperature125g/4½oz soft light brown or golden caster sugar1 free-range egg175g/6oz self-raising flour100g/3½oz chocolate chips, dark or milk, or 100g/3½oz raisins 100g/3½oz lightly salted butter, at room temperature 125g/4½oz soft light brown or golden caster sugar 1 free-range egg 175g/6oz self-raising flour 100g/3½oz chocolate chips, dark or milk, or 100g/3½oz raisins Method Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins.If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking.Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins. Using a stand mixer on medium speed, cream the butter and sugar together for about 3 minutes until soft and pale. Add the egg and mix for a further minute. Add the flour and mix with a rubber spatula until just combined, then beat thoroughly. Stir in the chocolate chips or raisins. If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking. If you have time, cover the mixture and chill for 1 hour before baking. Roll the dough into walnut-sized balls and arrange on the trays, leaving space between them as they will spread during baking. Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool. Bake for about 12 minutes, or until the cookies are firm and golden brown at the edges. Leave to cool on the baking trays; the cookies will firm further as they cool."
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} | fcbc6655ae3d23c7c7868b758163dec46acd409056a3e6d89b37cc8bfa3926e5 | Lemon and blueberry muffins recipe
An average of 4.0 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_blueberry_11428_16x9.jpg Take blueberry muffins to the next level with a delicious lemon and yoghurt filling. 100g/4oz butter250g/9oz self-raising flour1 tsp bicarbonate of soda100g/3½oz golden caster sugar, plus 2 tsp for sprinkling100g/3½oz blueberries1 lemon, zest only2 free-range eggs150ml/5fl oz low-fat natural yogurt2 tbsp milk12 tsp lemon curd 100g/4oz butter 250g/9oz self-raising flour 1 tsp bicarbonate of soda 100g/3½oz golden caster sugar, plus 2 tsp for sprinkling 100g/3½oz blueberries 1 lemon, zest only 2 free-range eggs 150ml/5fl oz low-fat natural yogurt 2 tbsp milk 12 tsp lemon curd Method Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.) Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases. Melt the butter in a small pan over a low heat then set aside to cool for a few minutes. Melt the butter in a small pan over a low heat then set aside to cool for a few minutes. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.) Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.) | {
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"title": "Lemon and blueberry muffins recipe",
"content": "An average of 4.0 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_blueberry_11428_16x9.jpg Take blueberry muffins to the next level with a delicious lemon and yoghurt filling. 100g/4oz butter250g/9oz self-raising flour1 tsp bicarbonate of soda100g/3½oz golden caster sugar, plus 2 tsp for sprinkling100g/3½oz blueberries1 lemon, zest only2 free-range eggs150ml/5fl oz low-fat natural yogurt2 tbsp milk12 tsp lemon curd 100g/4oz butter 250g/9oz self-raising flour 1 tsp bicarbonate of soda 100g/3½oz golden caster sugar, plus 2 tsp for sprinkling 100g/3½oz blueberries 1 lemon, zest only 2 free-range eggs 150ml/5fl oz low-fat natural yogurt 2 tbsp milk 12 tsp lemon curd Method Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.) Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases. Melt the butter in a small pan over a low heat then set aside to cool for a few minutes. Melt the butter in a small pan over a low heat then set aside to cool for a few minutes. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.) Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)"
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} | a0e26e2cb29f5c3cef63c5390cf126c33f7c933670b540648be631a7687bd540 | Mary's Black Forest gâteau recipe
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment. Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Carefully fold in the sifted flour and cocoa powder. Turn the mixture into the prepared tins. Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Carefully fold in the sifted flour and cocoa powder. Turn the mixture into the prepared tins. Bake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool and peel off the parchment. Bake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool and peel off the parchment. For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm. For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm. For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Spoon the remaining melted chocolate into 2 separate disposable piping bags. For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Spoon the remaining melted chocolate into 2 separate disposable piping bags. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. Leave to set. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. Leave to set. Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake. Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake. Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge. Divide one half of the cream into thirds and spread one third over the cherry mix. Top with another sponge layer and continue until you have three layers of cherries and cream. Top with the final sponge layer. Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge. Divide one half of the cream into thirds and spread one third over the cherry mix. Top with another sponge layer and continue until you have three layers of cherries and cream. Top with the final sponge layer. Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries. Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries. | {
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"title": "Mary's Black Forest gâteau recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment. Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Carefully fold in the sifted flour and cocoa powder. Turn the mixture into the prepared tins. Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Carefully fold in the sifted flour and cocoa powder. Turn the mixture into the prepared tins. Bake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool and peel off the parchment. Bake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool and peel off the parchment. For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm. For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm. For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Spoon the remaining melted chocolate into 2 separate disposable piping bags. For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Spoon the remaining melted chocolate into 2 separate disposable piping bags. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. Leave to set. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. Leave to set. Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake. Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake. Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge. Divide one half of the cream into thirds and spread one third over the cherry mix. Top with another sponge layer and continue until you have three layers of cherries and cream. Top with the final sponge layer. Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge. Divide one half of the cream into thirds and spread one third over the cherry mix. Top with another sponge layer and continue until you have three layers of cherries and cream. Top with the final sponge layer. Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries. Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries."
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} | 301b59c9a9565035f868022426f3cc21301d6b91d95cb4ce39607dff3c0b04b4 | Saltfish and ackee with fried dumplings recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saltfish__ackee_with_64803_16x9.jpg Saltfish and ackee is Jamaica’s national dish and is traditionally served with these dumplings. Adjust the spices to suit your taste; it should be quite fiery! 450g/1lb salt cod1 x 400g/14oz can ackeeolive oil1 onion, chopped1 tsp paprika2 tsp mild curry powder2 tsp jerk seasoning1 tsp hot pepper sauce1 red pepper, seeds removed and sliced1 yellow pepper, seeds removed and sliced200g/7oz tomatoes, choppedsalt and freshly ground black pepper 450g/1lb salt cod 1 x 400g/14oz can ackee olive oil 1 onion, chopped 1 tsp paprika 2 tsp mild curry powder 2 tsp jerk seasoning 1 tsp hot pepper sauce 1 red pepper, seeds removed and sliced 1 yellow pepper, seeds removed and sliced 200g/7oz tomatoes, chopped salt and freshly ground black pepper 250g/9oz self-raising flour30g/1oz vegetable suetpinch of saltvegetable oil, for frying 250g/9oz self-raising flour 30g/1oz vegetable suet pinch of salt vegetable oil, for frying Method For the saltfish, soak the salt cod overnight, changing the water a couple of times. Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough. Wrap the mixture in clingfilm and leave in the fridge to rest. Open the can of ackee, drain and rinse, then set aside.Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown. Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender. Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)Drain the dumplings on kitchen paper and serve with the saltfish and ackee. For the saltfish, soak the salt cod overnight, changing the water a couple of times. For the saltfish, soak the salt cod overnight, changing the water a couple of times. Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again. Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones. For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough. For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough. Wrap the mixture in clingfilm and leave in the fridge to rest. Wrap the mixture in clingfilm and leave in the fridge to rest. Open the can of ackee, drain and rinse, then set aside. Open the can of ackee, drain and rinse, then set aside. Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown. Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown. Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender. Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender. Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve. Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve. When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking. When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking. Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.) Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.) Drain the dumplings on kitchen paper and serve with the saltfish and ackee. Drain the dumplings on kitchen paper and serve with the saltfish and ackee. | {
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"title": "Saltfish and ackee with fried dumplings recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/saltfish__ackee_with_64803_16x9.jpg Saltfish and ackee is Jamaica’s national dish and is traditionally served with these dumplings. Adjust the spices to suit your taste; it should be quite fiery! 450g/1lb salt cod1 x 400g/14oz can ackeeolive oil1 onion, chopped1 tsp paprika2 tsp mild curry powder2 tsp jerk seasoning1 tsp hot pepper sauce1 red pepper, seeds removed and sliced1 yellow pepper, seeds removed and sliced200g/7oz tomatoes, choppedsalt and freshly ground black pepper 450g/1lb salt cod 1 x 400g/14oz can ackee olive oil 1 onion, chopped 1 tsp paprika 2 tsp mild curry powder 2 tsp jerk seasoning 1 tsp hot pepper sauce 1 red pepper, seeds removed and sliced 1 yellow pepper, seeds removed and sliced 200g/7oz tomatoes, chopped salt and freshly ground black pepper 250g/9oz self-raising flour30g/1oz vegetable suetpinch of saltvegetable oil, for frying 250g/9oz self-raising flour 30g/1oz vegetable suet pinch of salt vegetable oil, for frying Method For the saltfish, soak the salt cod overnight, changing the water a couple of times. Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough. Wrap the mixture in clingfilm and leave in the fridge to rest. Open the can of ackee, drain and rinse, then set aside.Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown. Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender. Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)Drain the dumplings on kitchen paper and serve with the saltfish and ackee. For the saltfish, soak the salt cod overnight, changing the water a couple of times. For the saltfish, soak the salt cod overnight, changing the water a couple of times. Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again. Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones. Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones. For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough. For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough. Wrap the mixture in clingfilm and leave in the fridge to rest. Wrap the mixture in clingfilm and leave in the fridge to rest. Open the can of ackee, drain and rinse, then set aside. Open the can of ackee, drain and rinse, then set aside. Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown. Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown. Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender. Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender. Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve. Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve. When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking. When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking. Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.) Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.) Drain the dumplings on kitchen paper and serve with the saltfish and ackee. Drain the dumplings on kitchen paper and serve with the saltfish and ackee."
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} | cf0cd505f7aedd2249cf4101a63ab62ce7e80b630c1bab57a34ddda4f2aed2fb | Grated courgette with mint and lemon recipe
An average of 4.2 out of 5 stars from 5 ratings This simple courgette antipasti is a great way to enjoy fresh courgettes in the height of summer, with a dash of mint and lemon. 4 small courgettes, grated2 tbsp roughly chopped fresh mint2 tbsp olive oil ½ lemon, juice only½ garlic clove, crushed4 heaped tbsp grated pecorino salt and freshly ground black pepper 4 small courgettes, grated 2 tbsp roughly chopped fresh mint 2 tbsp olive oil ½ lemon, juice only ½ garlic clove, crushed 4 heaped tbsp grated pecorino salt and freshly ground black pepper Method Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes.Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve. Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes. Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes. Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve. Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve. | {
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"title": "Grated courgette with mint and lemon recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings This simple courgette antipasti is a great way to enjoy fresh courgettes in the height of summer, with a dash of mint and lemon. 4 small courgettes, grated2 tbsp roughly chopped fresh mint2 tbsp olive oil ½ lemon, juice only½ garlic clove, crushed4 heaped tbsp grated pecorino salt and freshly ground black pepper 4 small courgettes, grated 2 tbsp roughly chopped fresh mint 2 tbsp olive oil ½ lemon, juice only ½ garlic clove, crushed 4 heaped tbsp grated pecorino salt and freshly ground black pepper Method Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes.Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve. Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes. Place the grated courgettes in a colander and season with salt. Give the courgettes a mix then leave for 20 minutes. Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve. Squeeze out any excess moisture from the courgettes, then mix with the other ingredients. Taste and season again if necessary, then serve."
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} | 707fa391775e7e9c78a1490fc47ae5c6b304182c9b70c6e6db18c3eba2a55dda | Garlic bread Bombay sandwiches recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_bread_bombay_76544_16x9.jpg Put shop-bought garlic ciabatta to work with these flavour-packed garlic bread Bombay sandwiches. They’re loaded with spicy potato masala, vibrant coriander and mint chutney, cheese, onions, tomatoes and sev (crunchy chickpea flour noodles). 450g/1lb baking potatoes 1 tbsp vegetable oil 1 tsp ground cumin¼ tsp ground turmeric¼ tsp salt 450g/1lb baking potatoes 1 tbsp vegetable oil 1 tsp ground cumin ¼ tsp ground turmeric ¼ tsp salt 25g/1oz fresh coriander, including stalks10 fresh mint leaves10 cashew nuts, soaked in hot water for 30 minutes1 small green chilli 1 small garlic clove1 tbsp lemon juice1 tsp sugar¼ tsp salt 25g/1oz fresh coriander, including stalks 10 fresh mint leaves 10 cashew nuts, soaked in hot water for 30 minutes 1 small green chilli 1 small garlic clove 1 tbsp lemon juice 1 tsp sugar ¼ tsp salt 4 slices shop-bought garlic ciabatta (about 20cm/8in long)2 tbsp butter, softened, plus 1 tbsp to fry4 slices medium-strength cheddar½ small red onion, sliced into narrow rings and separated1 tomato, finely sliced into rounds4 slices mozzarella (optional, or use all cheddar)2 tbsp sev (fried gram flour noodles – see tip)1 tbsp chopped coriander leaves 4 slices shop-bought garlic ciabatta (about 20cm/8in long) 2 tbsp butter, softened, plus 1 tbsp to fry 4 slices medium-strength cheddar ½ small red onion, sliced into narrow rings and separated 1 tomato, finely sliced into rounds 4 slices mozzarella (optional, or use all cheddar) 2 tbsp sev (fried gram flour noodles – see tip) 1 tbsp chopped coriander leaves Method To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney.To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside.To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat.To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich.Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich.Cut the sandwiches into halves or thirds and serve hot. To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney. To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside. To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat. To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat. To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich. To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich. Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich. Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich. Cut the sandwiches into halves or thirds and serve hot. Cut the sandwiches into halves or thirds and serve hot. Recipe tips Sev (fried gram flour noodles) are available to buy in the Indian section of most large supermarkets or online. | {
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"title": "Garlic bread Bombay sandwiches recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_bread_bombay_76544_16x9.jpg Put shop-bought garlic ciabatta to work with these flavour-packed garlic bread Bombay sandwiches. They’re loaded with spicy potato masala, vibrant coriander and mint chutney, cheese, onions, tomatoes and sev (crunchy chickpea flour noodles). 450g/1lb baking potatoes 1 tbsp vegetable oil 1 tsp ground cumin¼ tsp ground turmeric¼ tsp salt 450g/1lb baking potatoes 1 tbsp vegetable oil 1 tsp ground cumin ¼ tsp ground turmeric ¼ tsp salt 25g/1oz fresh coriander, including stalks10 fresh mint leaves10 cashew nuts, soaked in hot water for 30 minutes1 small green chilli 1 small garlic clove1 tbsp lemon juice1 tsp sugar¼ tsp salt 25g/1oz fresh coriander, including stalks 10 fresh mint leaves 10 cashew nuts, soaked in hot water for 30 minutes 1 small green chilli 1 small garlic clove 1 tbsp lemon juice 1 tsp sugar ¼ tsp salt 4 slices shop-bought garlic ciabatta (about 20cm/8in long)2 tbsp butter, softened, plus 1 tbsp to fry4 slices medium-strength cheddar½ small red onion, sliced into narrow rings and separated1 tomato, finely sliced into rounds4 slices mozzarella (optional, or use all cheddar)2 tbsp sev (fried gram flour noodles – see tip)1 tbsp chopped coriander leaves 4 slices shop-bought garlic ciabatta (about 20cm/8in long) 2 tbsp butter, softened, plus 1 tbsp to fry 4 slices medium-strength cheddar ½ small red onion, sliced into narrow rings and separated 1 tomato, finely sliced into rounds 4 slices mozzarella (optional, or use all cheddar) 2 tbsp sev (fried gram flour noodles – see tip) 1 tbsp chopped coriander leaves Method To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney.To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside.To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat.To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich.Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich.Cut the sandwiches into halves or thirds and serve hot. To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney. To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside. To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat. To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat. To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich. To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich. Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich. Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich. Cut the sandwiches into halves or thirds and serve hot. Cut the sandwiches into halves or thirds and serve hot. Recipe tips Sev (fried gram flour noodles) are available to buy in the Indian section of most large supermarkets or online."
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} | 13caf199d910f4cababe09917257c80f6eb5c57eadcc36d37750b7ce1d65fc52 | Puglian bean purée with padron peppers recipe
An average of 5.0 out of 5 stars from 3 ratings Sage, fennel and chilli bring this cannellini bean purée to life. Great served with padron peppers or any other crudités. 200g/7oz dried cannellini beans, soaked overnight in lots of cold water1 garlic bulb, cut in half1 red chilli3–4 tbsp extra virgin olive oil, plus extra for blending1 tbsp fennel seeds, ground½ tsp dried chilli flakes2 garlic cloves, crushed200g/7oz padron pepperssalt and freshly ground black pepper 200g/7oz dried cannellini beans, soaked overnight in lots of cold water 1 garlic bulb, cut in half 1 red chilli 3–4 tbsp extra virgin olive oil, plus extra for blending 1 tbsp fennel seeds, ground ½ tsp dried chilli flakes 2 garlic cloves, crushed 200g/7oz padron peppers salt and freshly ground black pepper Method Drain the soaked beans, then place them in a pan and cover with fresh cold water. Add the garlic and chilli. Bring to the boil, then reduce to a simmer and cook for 30–40 minutes, until the beans are tender. Drain the beans well and place them in a food processor. Squeeze out the soft garlic from each clove and add to the beans. Add 2 tablespoons of olive oil, fennel seeds, chilli flakes and crushed garlic and blend the mixture until smooth. You may need to add a bit more extra virgin olive oil to get a really smooth consistency.Heat another tablespoon of extra virgin olive oil in a frying a pan over a medium heat, then add the padron peppers. Sprinkle with salt, keep on stirring and removethe pan from the heat when the peppers are slightly browned. This should take about 5 minutes.Serve the bean purée with the Padron peppers and some crusty bread on the side. Drain the soaked beans, then place them in a pan and cover with fresh cold water. Add the garlic and chilli. Bring to the boil, then reduce to a simmer and cook for 30–40 minutes, until the beans are tender. Drain the soaked beans, then place them in a pan and cover with fresh cold water. Add the garlic and chilli. Bring to the boil, then reduce to a simmer and cook for 30–40 minutes, until the beans are tender. Drain the beans well and place them in a food processor. Squeeze out the soft garlic from each clove and add to the beans. Add 2 tablespoons of olive oil, fennel seeds, chilli flakes and crushed garlic and blend the mixture until smooth. You may need to add a bit more extra virgin olive oil to get a really smooth consistency. Drain the beans well and place them in a food processor. Squeeze out the soft garlic from each clove and add to the beans. Add 2 tablespoons of olive oil, fennel seeds, chilli flakes and crushed garlic and blend the mixture until smooth. You may need to add a bit more extra virgin olive oil to get a really smooth consistency. Heat another tablespoon of extra virgin olive oil in a frying a pan over a medium heat, then add the padron peppers. Sprinkle with salt, keep on stirring and removethe pan from the heat when the peppers are slightly browned. This should take about 5 minutes. Heat another tablespoon of extra virgin olive oil in a frying a pan over a medium heat, then add the padron peppers. Sprinkle with salt, keep on stirring and removethe pan from the heat when the peppers are slightly browned. This should take about 5 minutes. Serve the bean purée with the Padron peppers and some crusty bread on the side. Serve the bean purée with the Padron peppers and some crusty bread on the side. | {
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"title": "Puglian bean purée with padron peppers recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Sage, fennel and chilli bring this cannellini bean purée to life. Great served with padron peppers or any other crudités. 200g/7oz dried cannellini beans, soaked overnight in lots of cold water1 garlic bulb, cut in half1 red chilli3–4 tbsp extra virgin olive oil, plus extra for blending1 tbsp fennel seeds, ground½ tsp dried chilli flakes2 garlic cloves, crushed200g/7oz padron pepperssalt and freshly ground black pepper 200g/7oz dried cannellini beans, soaked overnight in lots of cold water 1 garlic bulb, cut in half 1 red chilli 3–4 tbsp extra virgin olive oil, plus extra for blending 1 tbsp fennel seeds, ground ½ tsp dried chilli flakes 2 garlic cloves, crushed 200g/7oz padron peppers salt and freshly ground black pepper Method Drain the soaked beans, then place them in a pan and cover with fresh cold water. Add the garlic and chilli. Bring to the boil, then reduce to a simmer and cook for 30–40 minutes, until the beans are tender. Drain the beans well and place them in a food processor. Squeeze out the soft garlic from each clove and add to the beans. Add 2 tablespoons of olive oil, fennel seeds, chilli flakes and crushed garlic and blend the mixture until smooth. You may need to add a bit more extra virgin olive oil to get a really smooth consistency.Heat another tablespoon of extra virgin olive oil in a frying a pan over a medium heat, then add the padron peppers. Sprinkle with salt, keep on stirring and removethe pan from the heat when the peppers are slightly browned. This should take about 5 minutes.Serve the bean purée with the Padron peppers and some crusty bread on the side. Drain the soaked beans, then place them in a pan and cover with fresh cold water. Add the garlic and chilli. Bring to the boil, then reduce to a simmer and cook for 30–40 minutes, until the beans are tender. Drain the soaked beans, then place them in a pan and cover with fresh cold water. Add the garlic and chilli. Bring to the boil, then reduce to a simmer and cook for 30–40 minutes, until the beans are tender. Drain the beans well and place them in a food processor. Squeeze out the soft garlic from each clove and add to the beans. Add 2 tablespoons of olive oil, fennel seeds, chilli flakes and crushed garlic and blend the mixture until smooth. You may need to add a bit more extra virgin olive oil to get a really smooth consistency. Drain the beans well and place them in a food processor. Squeeze out the soft garlic from each clove and add to the beans. Add 2 tablespoons of olive oil, fennel seeds, chilli flakes and crushed garlic and blend the mixture until smooth. You may need to add a bit more extra virgin olive oil to get a really smooth consistency. Heat another tablespoon of extra virgin olive oil in a frying a pan over a medium heat, then add the padron peppers. Sprinkle with salt, keep on stirring and removethe pan from the heat when the peppers are slightly browned. This should take about 5 minutes. Heat another tablespoon of extra virgin olive oil in a frying a pan over a medium heat, then add the padron peppers. Sprinkle with salt, keep on stirring and removethe pan from the heat when the peppers are slightly browned. This should take about 5 minutes. Serve the bean purée with the Padron peppers and some crusty bread on the side. Serve the bean purée with the Padron peppers and some crusty bread on the side."
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} | ff732c788905f204500856caf4db34803aa0e98e06a5780e993edfe98adeb3e9 | Seared scallops with crab fritters recipe
Seared scallops with crab fritters and ravigote sauce An average of 0.0 out of 5 stars from 0 ratings This is a quick recipe to cook but combines lots of interesting elements to make a showstopping meal. 1 tsp Dijon mustard 1 tbsp white wine vinegar100ml/3½fl oz olive oil1 tsp baby capers1 tsp chopped fresh tarragon 1 tsp finely chopped cornichons 1 tsp snipped fresh chives 1 tsp finely chopped shallotsalt and freshly ground black pepper 1 tsp Dijon mustard 1 tbsp white wine vinegar 100ml/3½fl oz olive oil 1 tsp baby capers 1 tsp chopped fresh tarragon 1 tsp finely chopped cornichons 1 tsp snipped fresh chives 1 tsp finely chopped shallot salt and freshly ground black pepper 100g/3½oz white crabmeat 1 tsp chopped fresh tarragon 1 red chilli, finely chopped1 tsp finely chopped fresh root ginger vegetable oil, for frying100g/3½oz plain flour1 free-range egg, beaten200g/7oz sev (crispy Indian snack available in Asian supermarkets)1 lemon, juice onlysalt and freshly ground black pepper 100g/3½oz white crabmeat 1 tsp chopped fresh tarragon 1 red chilli, finely chopped 1 tsp finely chopped fresh root ginger vegetable oil, for frying 100g/3½oz plain flour 1 free-range egg, beaten 200g/7oz sev (crispy Indian snack available in Asian supermarkets) 1 lemon, juice only salt and freshly ground black pepper 3 strips of sweet-cured streaky bacon 1 tbsp olive oil6 king scallops, shells removed1 ripe avocado, peeled and stone removed 1 lemon, juice onlysalt and freshly ground black pepper 3 strips of sweet-cured streaky bacon 1 tbsp olive oil 6 king scallops, shells removed 1 ripe avocado, peeled and stone removed 1 lemon, juice only salt and freshly ground black pepper Method For the ravigote sauce, place the mustard, vinegar and a pinch of salt in a bowl and whisk to combine. Slowly pour in the oil in a thin stream, whisking constantly and vigorously. Once thick and emulsified, stir in the remaining ingredients and season to taste. Set aside. For the crab fritters, place the crabmeat, tarragon, chilli and ginger in a bowl and mix to combine. Season with salt and pepper. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and sev in three separate shallow, wide bowls. Shape the crab mixture into small fritters. Dip the crab fritters in the flour, then the egg and then the sev. Fry the fritters in the hot oil until golden and then carefully transfer with a slotted spoon to a plate lined with kitchen paper. For the scallops, cook the bacon under a medium grill for 3 minutes on each side, or until crisp. Heat the oil in a frying pan and add the scallops. Cook for 2–3 minutes, or until just golden, and then turn over and cook on the other side for a further 1–2 minutes. Mash the avocado with lemon juice and season with salt and pepper. Spread over the base of a serving plate. Add the scallops and crab fritters to the serving plate and drizzle over the ravigote sauce. Snap the bacon in pieces over the top, finish with a sqeeze of lemon and serve. For the ravigote sauce, place the mustard, vinegar and a pinch of salt in a bowl and whisk to combine. Slowly pour in the oil in a thin stream, whisking constantly and vigorously. Once thick and emulsified, stir in the remaining ingredients and season to taste. Set aside. For the ravigote sauce, place the mustard, vinegar and a pinch of salt in a bowl and whisk to combine. Slowly pour in the oil in a thin stream, whisking constantly and vigorously. Once thick and emulsified, stir in the remaining ingredients and season to taste. Set aside. For the crab fritters, place the crabmeat, tarragon, chilli and ginger in a bowl and mix to combine. Season with salt and pepper. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and sev in three separate shallow, wide bowls. Shape the crab mixture into small fritters. Dip the crab fritters in the flour, then the egg and then the sev. Fry the fritters in the hot oil until golden and then carefully transfer with a slotted spoon to a plate lined with kitchen paper. For the crab fritters, place the crabmeat, tarragon, chilli and ginger in a bowl and mix to combine. Season with salt and pepper. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and sev in three separate shallow, wide bowls. Shape the crab mixture into small fritters. Dip the crab fritters in the flour, then the egg and then the sev. Fry the fritters in the hot oil until golden and then carefully transfer with a slotted spoon to a plate lined with kitchen paper. For the scallops, cook the bacon under a medium grill for 3 minutes on each side, or until crisp. Heat the oil in a frying pan and add the scallops. Cook for 2–3 minutes, or until just golden, and then turn over and cook on the other side for a further 1–2 minutes. For the scallops, cook the bacon under a medium grill for 3 minutes on each side, or until crisp. Heat the oil in a frying pan and add the scallops. Cook for 2–3 minutes, or until just golden, and then turn over and cook on the other side for a further 1–2 minutes. Mash the avocado with lemon juice and season with salt and pepper. Spread over the base of a serving plate. Add the scallops and crab fritters to the serving plate and drizzle over the ravigote sauce. Snap the bacon in pieces over the top, finish with a sqeeze of lemon and serve. Mash the avocado with lemon juice and season with salt and pepper. Spread over the base of a serving plate. Add the scallops and crab fritters to the serving plate and drizzle over the ravigote sauce. Snap the bacon in pieces over the top, finish with a sqeeze of lemon and serve. | {
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"title": "Seared scallops with crab fritters recipe",
"content": "Seared scallops with crab fritters and ravigote sauce An average of 0.0 out of 5 stars from 0 ratings This is a quick recipe to cook but combines lots of interesting elements to make a showstopping meal. 1 tsp Dijon mustard 1 tbsp white wine vinegar100ml/3½fl oz olive oil1 tsp baby capers1 tsp chopped fresh tarragon 1 tsp finely chopped cornichons 1 tsp snipped fresh chives 1 tsp finely chopped shallotsalt and freshly ground black pepper 1 tsp Dijon mustard 1 tbsp white wine vinegar 100ml/3½fl oz olive oil 1 tsp baby capers 1 tsp chopped fresh tarragon 1 tsp finely chopped cornichons 1 tsp snipped fresh chives 1 tsp finely chopped shallot salt and freshly ground black pepper 100g/3½oz white crabmeat 1 tsp chopped fresh tarragon 1 red chilli, finely chopped1 tsp finely chopped fresh root ginger vegetable oil, for frying100g/3½oz plain flour1 free-range egg, beaten200g/7oz sev (crispy Indian snack available in Asian supermarkets)1 lemon, juice onlysalt and freshly ground black pepper 100g/3½oz white crabmeat 1 tsp chopped fresh tarragon 1 red chilli, finely chopped 1 tsp finely chopped fresh root ginger vegetable oil, for frying 100g/3½oz plain flour 1 free-range egg, beaten 200g/7oz sev (crispy Indian snack available in Asian supermarkets) 1 lemon, juice only salt and freshly ground black pepper 3 strips of sweet-cured streaky bacon 1 tbsp olive oil6 king scallops, shells removed1 ripe avocado, peeled and stone removed 1 lemon, juice onlysalt and freshly ground black pepper 3 strips of sweet-cured streaky bacon 1 tbsp olive oil 6 king scallops, shells removed 1 ripe avocado, peeled and stone removed 1 lemon, juice only salt and freshly ground black pepper Method For the ravigote sauce, place the mustard, vinegar and a pinch of salt in a bowl and whisk to combine. Slowly pour in the oil in a thin stream, whisking constantly and vigorously. Once thick and emulsified, stir in the remaining ingredients and season to taste. Set aside. For the crab fritters, place the crabmeat, tarragon, chilli and ginger in a bowl and mix to combine. Season with salt and pepper. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and sev in three separate shallow, wide bowls. Shape the crab mixture into small fritters. Dip the crab fritters in the flour, then the egg and then the sev. Fry the fritters in the hot oil until golden and then carefully transfer with a slotted spoon to a plate lined with kitchen paper. For the scallops, cook the bacon under a medium grill for 3 minutes on each side, or until crisp. Heat the oil in a frying pan and add the scallops. Cook for 2–3 minutes, or until just golden, and then turn over and cook on the other side for a further 1–2 minutes. Mash the avocado with lemon juice and season with salt and pepper. Spread over the base of a serving plate. Add the scallops and crab fritters to the serving plate and drizzle over the ravigote sauce. Snap the bacon in pieces over the top, finish with a sqeeze of lemon and serve. For the ravigote sauce, place the mustard, vinegar and a pinch of salt in a bowl and whisk to combine. Slowly pour in the oil in a thin stream, whisking constantly and vigorously. Once thick and emulsified, stir in the remaining ingredients and season to taste. Set aside. For the ravigote sauce, place the mustard, vinegar and a pinch of salt in a bowl and whisk to combine. Slowly pour in the oil in a thin stream, whisking constantly and vigorously. Once thick and emulsified, stir in the remaining ingredients and season to taste. Set aside. For the crab fritters, place the crabmeat, tarragon, chilli and ginger in a bowl and mix to combine. Season with salt and pepper. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and sev in three separate shallow, wide bowls. Shape the crab mixture into small fritters. Dip the crab fritters in the flour, then the egg and then the sev. Fry the fritters in the hot oil until golden and then carefully transfer with a slotted spoon to a plate lined with kitchen paper. For the crab fritters, place the crabmeat, tarragon, chilli and ginger in a bowl and mix to combine. Season with salt and pepper. Heat the oil in a deep-fat fryer or heavy-based saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour, egg and sev in three separate shallow, wide bowls. Shape the crab mixture into small fritters. Dip the crab fritters in the flour, then the egg and then the sev. Fry the fritters in the hot oil until golden and then carefully transfer with a slotted spoon to a plate lined with kitchen paper. For the scallops, cook the bacon under a medium grill for 3 minutes on each side, or until crisp. Heat the oil in a frying pan and add the scallops. Cook for 2–3 minutes, or until just golden, and then turn over and cook on the other side for a further 1–2 minutes. For the scallops, cook the bacon under a medium grill for 3 minutes on each side, or until crisp. Heat the oil in a frying pan and add the scallops. Cook for 2–3 minutes, or until just golden, and then turn over and cook on the other side for a further 1–2 minutes. Mash the avocado with lemon juice and season with salt and pepper. Spread over the base of a serving plate. Add the scallops and crab fritters to the serving plate and drizzle over the ravigote sauce. Snap the bacon in pieces over the top, finish with a sqeeze of lemon and serve. Mash the avocado with lemon juice and season with salt and pepper. Spread over the base of a serving plate. Add the scallops and crab fritters to the serving plate and drizzle over the ravigote sauce. Snap the bacon in pieces over the top, finish with a sqeeze of lemon and serve."
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} | 8edb97d539c32d2defee2d1e83ebe3a133c74c51ed661921f429ccbbcf64bca7 | Clapassade of lamb recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clapassade_of_lamb_06746_16x9.jpg A classic French dish from Languedoc, clapassade sees lamb neck slowly simmered in a heady white wine, star anise and green olive sauce. 1kg/2lb 4oz lamb neck 4 tbsp olive oil1 onion, finely chopped2 celery sticks1 leek, finely chopped15g/½oz unsalted butter 15g/½oz plain flour 150ml/¼ pt white wine handful good-quality green olives, halved 1 bay leaf ½ bunch fresh thyme leaves1 lime, few lime and remaining zested to garnish4 star anise 500ml/18fl oz chicken or lamb stock 1 tbsp honey fresh parsley leaves, to garnish 1kg/2lb 4oz lamb neck 4 tbsp olive oil 1 onion, finely chopped 2 celery sticks 1 leek, finely chopped 15g/½oz unsalted butter 15g/½oz plain flour 150ml/¼ pt white wine handful good-quality green olives, halved 1 bay leaf ½ bunch fresh thyme leaves 1 lime, few lime and remaining zested to garnish 4 star anise 500ml/18fl oz chicken or lamb stock 1 tbsp honey fresh parsley leaves, to garnish Method In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. To serve, garnish with parsley leaves and lime zest. In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. To serve, garnish with parsley leaves and lime zest. To serve, garnish with parsley leaves and lime zest. | {
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"title": "Clapassade of lamb recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clapassade_of_lamb_06746_16x9.jpg A classic French dish from Languedoc, clapassade sees lamb neck slowly simmered in a heady white wine, star anise and green olive sauce. 1kg/2lb 4oz lamb neck 4 tbsp olive oil1 onion, finely chopped2 celery sticks1 leek, finely chopped15g/½oz unsalted butter 15g/½oz plain flour 150ml/¼ pt white wine handful good-quality green olives, halved 1 bay leaf ½ bunch fresh thyme leaves1 lime, few lime and remaining zested to garnish4 star anise 500ml/18fl oz chicken or lamb stock 1 tbsp honey fresh parsley leaves, to garnish 1kg/2lb 4oz lamb neck 4 tbsp olive oil 1 onion, finely chopped 2 celery sticks 1 leek, finely chopped 15g/½oz unsalted butter 15g/½oz plain flour 150ml/¼ pt white wine handful good-quality green olives, halved 1 bay leaf ½ bunch fresh thyme leaves 1 lime, few lime and remaining zested to garnish 4 star anise 500ml/18fl oz chicken or lamb stock 1 tbsp honey fresh parsley leaves, to garnish Method In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. To serve, garnish with parsley leaves and lime zest. In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender. To serve, garnish with parsley leaves and lime zest. To serve, garnish with parsley leaves and lime zest."
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} | 3bfa25f745848f41693e1bc302b1a15338a38a28f84ea2d86875b338979ae431 | Hash browns and homemade baked beans recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hash_browns_and_beans_86080_16x9.jpg A vegetarian breakfast, brunch, lunch or dinner – these little hash browns with baked beans are quite the crowd-pleaser. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, crushed2 x 400g cans chopped tomatoes1 tbsp tomato purée1 tbsp soft light or dark brown sugar2 tbsp cider vinegarhandful fresh basil leaves, roughly chopped½ tsp hot chilli powder½ tsp sweet paprika400g can cannellini beans, drained and rinsed400g can butterbeans, drained and rinsed¼ tsp yeast extract, optionalsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 2 x 400g cans chopped tomatoes 1 tbsp tomato purée 1 tbsp soft light or dark brown sugar 2 tbsp cider vinegar handful fresh basil leaves, roughly chopped ½ tsp hot chilli powder ½ tsp sweet paprika 400g can cannellini beans, drained and rinsed 400g can butterbeans, drained and rinsed ¼ tsp yeast extract, optional salt and freshly ground black pepper 1 large onion, coarsely grated500g/1lb 2oz Maris Piper potatoes, coarsely grated25g/1oz plain flour50g/1¾oz mature Cheddar, coarsely grated3 heaped tbsp finely chopped flatleaf parsley1 free-range egg, beatensalt and freshly ground black pepper100ml/3½fl oz vegetable oil, for cooking 1 large onion, coarsely grated 500g/1lb 2oz Maris Piper potatoes, coarsely grated 25g/1oz plain flour 50g/1¾oz mature Cheddar, coarsely grated 3 heaped tbsp finely chopped flatleaf parsley 1 free-range egg, beaten salt and freshly ground black pepper 100ml/3½fl oz vegetable oil, for cooking Method To make the homemade baked beans, heat the oil in a large saucepan and gently fry the onion and garlic for 2–3 minutes, stirring regularly. Add the tomatoes, tomato purée, sugar, vinegar, basil, chilli and sweet paprika, and bring to a simmer. Cook for 10 minutes, stirring occasionally. To make the hash browns, line a colander with a clean tea towel and tip the onion and potato on top. Bring up the sides of tea towel and squeeze hard into the bowl to remove the excess liquid.Put the potato and onion in a mixing bowl, and add the flour, cheese, parsley and beaten egg. Season well with salt and pepper and mix well.Take about an eighth of the mixture and roll it into a ball roughly the size of a golf ball. Put on a tray and continue rolling the rest of the potato mixture in the same way until you have eight balls on the tray. Flatten each one with a spatula. To finish the baked beans, add the drained beans, yeast extract (if using) and salt and pepper. Continue cooking for a further 5 minutes, or until the beans are hot and the sauce is thick.To cook the hash browns, pour the oil into a large frying pan and place over a medium heat. Add the hash browns to the pan using a spatula, and cook for about 5 minutes on each side, or until golden-brown and crisp. Use two pans if one isn’t large enough to hold them all. Make sure that the heat isn’t too intense or the hash browns will burn on the outside before the potato on the inside is cooked.Drain the hash browns on folded kitchen paper. Transfer to plates and serve hot with the baked beans. To make the homemade baked beans, heat the oil in a large saucepan and gently fry the onion and garlic for 2–3 minutes, stirring regularly. Add the tomatoes, tomato purée, sugar, vinegar, basil, chilli and sweet paprika, and bring to a simmer. Cook for 10 minutes, stirring occasionally. To make the homemade baked beans, heat the oil in a large saucepan and gently fry the onion and garlic for 2–3 minutes, stirring regularly. Add the tomatoes, tomato purée, sugar, vinegar, basil, chilli and sweet paprika, and bring to a simmer. Cook for 10 minutes, stirring occasionally. To make the hash browns, line a colander with a clean tea towel and tip the onion and potato on top. Bring up the sides of tea towel and squeeze hard into the bowl to remove the excess liquid. To make the hash browns, line a colander with a clean tea towel and tip the onion and potato on top. Bring up the sides of tea towel and squeeze hard into the bowl to remove the excess liquid. Put the potato and onion in a mixing bowl, and add the flour, cheese, parsley and beaten egg. Season well with salt and pepper and mix well. Put the potato and onion in a mixing bowl, and add the flour, cheese, parsley and beaten egg. Season well with salt and pepper and mix well. Take about an eighth of the mixture and roll it into a ball roughly the size of a golf ball. Put on a tray and continue rolling the rest of the potato mixture in the same way until you have eight balls on the tray. Flatten each one with a spatula. Take about an eighth of the mixture and roll it into a ball roughly the size of a golf ball. Put on a tray and continue rolling the rest of the potato mixture in the same way until you have eight balls on the tray. Flatten each one with a spatula. To finish the baked beans, add the drained beans, yeast extract (if using) and salt and pepper. Continue cooking for a further 5 minutes, or until the beans are hot and the sauce is thick. To finish the baked beans, add the drained beans, yeast extract (if using) and salt and pepper. Continue cooking for a further 5 minutes, or until the beans are hot and the sauce is thick. To cook the hash browns, pour the oil into a large frying pan and place over a medium heat. Add the hash browns to the pan using a spatula, and cook for about 5 minutes on each side, or until golden-brown and crisp. Use two pans if one isn’t large enough to hold them all. Make sure that the heat isn’t too intense or the hash browns will burn on the outside before the potato on the inside is cooked. To cook the hash browns, pour the oil into a large frying pan and place over a medium heat. Add the hash browns to the pan using a spatula, and cook for about 5 minutes on each side, or until golden-brown and crisp. Use two pans if one isn’t large enough to hold them all. Make sure that the heat isn’t too intense or the hash browns will burn on the outside before the potato on the inside is cooked. Drain the hash browns on folded kitchen paper. Transfer to plates and serve hot with the baked beans. Drain the hash browns on folded kitchen paper. Transfer to plates and serve hot with the baked beans. | {
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"title": "Hash browns and homemade baked beans 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/hash_browns_and_beans_86080_16x9.jpg A vegetarian breakfast, brunch, lunch or dinner – these little hash browns with baked beans are quite the crowd-pleaser. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, crushed2 x 400g cans chopped tomatoes1 tbsp tomato purée1 tbsp soft light or dark brown sugar2 tbsp cider vinegarhandful fresh basil leaves, roughly chopped½ tsp hot chilli powder½ tsp sweet paprika400g can cannellini beans, drained and rinsed400g can butterbeans, drained and rinsed¼ tsp yeast extract, optionalsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 2 x 400g cans chopped tomatoes 1 tbsp tomato purée 1 tbsp soft light or dark brown sugar 2 tbsp cider vinegar handful fresh basil leaves, roughly chopped ½ tsp hot chilli powder ½ tsp sweet paprika 400g can cannellini beans, drained and rinsed 400g can butterbeans, drained and rinsed ¼ tsp yeast extract, optional salt and freshly ground black pepper 1 large onion, coarsely grated500g/1lb 2oz Maris Piper potatoes, coarsely grated25g/1oz plain flour50g/1¾oz mature Cheddar, coarsely grated3 heaped tbsp finely chopped flatleaf parsley1 free-range egg, beatensalt and freshly ground black pepper100ml/3½fl oz vegetable oil, for cooking 1 large onion, coarsely grated 500g/1lb 2oz Maris Piper potatoes, coarsely grated 25g/1oz plain flour 50g/1¾oz mature Cheddar, coarsely grated 3 heaped tbsp finely chopped flatleaf parsley 1 free-range egg, beaten salt and freshly ground black pepper 100ml/3½fl oz vegetable oil, for cooking Method To make the homemade baked beans, heat the oil in a large saucepan and gently fry the onion and garlic for 2–3 minutes, stirring regularly. Add the tomatoes, tomato purée, sugar, vinegar, basil, chilli and sweet paprika, and bring to a simmer. Cook for 10 minutes, stirring occasionally. To make the hash browns, line a colander with a clean tea towel and tip the onion and potato on top. Bring up the sides of tea towel and squeeze hard into the bowl to remove the excess liquid.Put the potato and onion in a mixing bowl, and add the flour, cheese, parsley and beaten egg. Season well with salt and pepper and mix well.Take about an eighth of the mixture and roll it into a ball roughly the size of a golf ball. Put on a tray and continue rolling the rest of the potato mixture in the same way until you have eight balls on the tray. Flatten each one with a spatula. To finish the baked beans, add the drained beans, yeast extract (if using) and salt and pepper. Continue cooking for a further 5 minutes, or until the beans are hot and the sauce is thick.To cook the hash browns, pour the oil into a large frying pan and place over a medium heat. Add the hash browns to the pan using a spatula, and cook for about 5 minutes on each side, or until golden-brown and crisp. Use two pans if one isn’t large enough to hold them all. Make sure that the heat isn’t too intense or the hash browns will burn on the outside before the potato on the inside is cooked.Drain the hash browns on folded kitchen paper. Transfer to plates and serve hot with the baked beans. To make the homemade baked beans, heat the oil in a large saucepan and gently fry the onion and garlic for 2–3 minutes, stirring regularly. Add the tomatoes, tomato purée, sugar, vinegar, basil, chilli and sweet paprika, and bring to a simmer. Cook for 10 minutes, stirring occasionally. To make the homemade baked beans, heat the oil in a large saucepan and gently fry the onion and garlic for 2–3 minutes, stirring regularly. Add the tomatoes, tomato purée, sugar, vinegar, basil, chilli and sweet paprika, and bring to a simmer. Cook for 10 minutes, stirring occasionally. To make the hash browns, line a colander with a clean tea towel and tip the onion and potato on top. Bring up the sides of tea towel and squeeze hard into the bowl to remove the excess liquid. To make the hash browns, line a colander with a clean tea towel and tip the onion and potato on top. Bring up the sides of tea towel and squeeze hard into the bowl to remove the excess liquid. Put the potato and onion in a mixing bowl, and add the flour, cheese, parsley and beaten egg. Season well with salt and pepper and mix well. Put the potato and onion in a mixing bowl, and add the flour, cheese, parsley and beaten egg. Season well with salt and pepper and mix well. Take about an eighth of the mixture and roll it into a ball roughly the size of a golf ball. Put on a tray and continue rolling the rest of the potato mixture in the same way until you have eight balls on the tray. Flatten each one with a spatula. Take about an eighth of the mixture and roll it into a ball roughly the size of a golf ball. Put on a tray and continue rolling the rest of the potato mixture in the same way until you have eight balls on the tray. Flatten each one with a spatula. To finish the baked beans, add the drained beans, yeast extract (if using) and salt and pepper. Continue cooking for a further 5 minutes, or until the beans are hot and the sauce is thick. To finish the baked beans, add the drained beans, yeast extract (if using) and salt and pepper. Continue cooking for a further 5 minutes, or until the beans are hot and the sauce is thick. To cook the hash browns, pour the oil into a large frying pan and place over a medium heat. Add the hash browns to the pan using a spatula, and cook for about 5 minutes on each side, or until golden-brown and crisp. Use two pans if one isn’t large enough to hold them all. Make sure that the heat isn’t too intense or the hash browns will burn on the outside before the potato on the inside is cooked. To cook the hash browns, pour the oil into a large frying pan and place over a medium heat. Add the hash browns to the pan using a spatula, and cook for about 5 minutes on each side, or until golden-brown and crisp. Use two pans if one isn’t large enough to hold them all. Make sure that the heat isn’t too intense or the hash browns will burn on the outside before the potato on the inside is cooked. Drain the hash browns on folded kitchen paper. Transfer to plates and serve hot with the baked beans. Drain the hash browns on folded kitchen paper. Transfer to plates and serve hot with the baked beans."
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} | 95a53da6438602a2fb4b5506e8248932136b53dd748e115b1b70eee432b1074a | Easy summer trifle recipe
Easy trifle with berries An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p02bzqcg.jpg Normal trifles are huge and don't last long because of the fresh cream, but Nigel Slater's easy-going version is great for small groups and easy enough for a midweek pudding. It's also a good way to use up any slightly stale cake. 500g/17½oz mixed berries (blueberries, raspberries, blackberries)3 tbsp sugar, or more to tastesplash water500g/17½oz ready-made plain sponge cake250ml/9fl oz ready-made custardicing sugar, to serve (optional) 500g/17½oz mixed berries (blueberries, raspberries, blackberries) 3 tbsp sugar, or more to taste splash water 500g/17½oz ready-made plain sponge cake 250ml/9fl oz ready-made custard icing sugar, to serve (optional) Method Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside.Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar. Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside. Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside. Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar. Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Easy summer trifle recipe",
"content": "Easy trifle with berries An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p02bzqcg.jpg Normal trifles are huge and don't last long because of the fresh cream, but Nigel Slater's easy-going version is great for small groups and easy enough for a midweek pudding. It's also a good way to use up any slightly stale cake. 500g/17½oz mixed berries (blueberries, raspberries, blackberries)3 tbsp sugar, or more to tastesplash water500g/17½oz ready-made plain sponge cake250ml/9fl oz ready-made custardicing sugar, to serve (optional) 500g/17½oz mixed berries (blueberries, raspberries, blackberries) 3 tbsp sugar, or more to taste splash water 500g/17½oz ready-made plain sponge cake 250ml/9fl oz ready-made custard icing sugar, to serve (optional) Method Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside.Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar. Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside. Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside. Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar. Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar."
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} | 87b44032f2dc86f2e3c8dcee2b0307bca477f06917de73f1f222714ad2ae05d3 | Goats' cheese on garlic toast recipe
An average of 4.0 out of 5 stars from 1 rating 2 heads garlicolive oil, for drizzling2-3 sprigs fresh thymesalt and freshly ground black pepper1 goats' cheese round 1 ciabatta or baguettelettuce leaves, to serveprosciutto, to serve (optional) 2 heads garlic olive oil, for drizzling 2-3 sprigs fresh thyme salt and freshly ground black pepper 1 goats' cheese round 1 ciabatta or baguette lettuce leaves, to serve prosciutto, to serve (optional) Method Preheat the oven to 120C/250F/Gas 4. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too. Preheat the oven to 120C/250F/Gas 4. Preheat the oven to 120C/250F/Gas 4. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened. Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too. | {
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"url": "https://www.bbc.co.uk/food/recipes/goatscheeseongarlict_92228",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Goats' cheese on garlic toast recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 2 heads garlicolive oil, for drizzling2-3 sprigs fresh thymesalt and freshly ground black pepper1 goats' cheese round 1 ciabatta or baguettelettuce leaves, to serveprosciutto, to serve (optional) 2 heads garlic olive oil, for drizzling 2-3 sprigs fresh thyme salt and freshly ground black pepper 1 goats' cheese round 1 ciabatta or baguette lettuce leaves, to serve prosciutto, to serve (optional) Method Preheat the oven to 120C/250F/Gas 4. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too. Preheat the oven to 120C/250F/Gas 4. Preheat the oven to 120C/250F/Gas 4. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened. Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too."
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} | 0556fe8e16abd777f27a4be1e98c739c9ece18891daccebbdfda765c603489a7 | Tidy Friday pan fry recipe
An average of 4.3 out of 5 stars from 4 ratings 1-2 tbsp olive oil6 bacon rashers 4 sausages, cooked1 large onion, or a couple of large spring onions4 small potatoes, or 2 large ones1 handful of any bright greens, such as cabbage 1 large handful fresh parsley, chopped 1-2 tbsp olive oil 6 bacon rashers 4 sausages, cooked 1 large onion, or a couple of large spring onions 4 small potatoes, or 2 large ones 1 handful of any bright greens, such as cabbage 1 large handful fresh parsley, chopped Method Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway. Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway. | {
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"content": "An average of 4.3 out of 5 stars from 4 ratings 1-2 tbsp olive oil6 bacon rashers 4 sausages, cooked1 large onion, or a couple of large spring onions4 small potatoes, or 2 large ones1 handful of any bright greens, such as cabbage 1 large handful fresh parsley, chopped 1-2 tbsp olive oil 6 bacon rashers 4 sausages, cooked 1 large onion, or a couple of large spring onions 4 small potatoes, or 2 large ones 1 handful of any bright greens, such as cabbage 1 large handful fresh parsley, chopped Method Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway. Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway."
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} | 259a570f481c620bf569a4e716ae444d72172eb635480817704e64886996ca97 | Sicilian pizza recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilian_pizza_47364_16x9.jpg Sicilian pizza, or sfincione, is a deep, soft, dimpled focaccia with a generous topping of tomato, onion and anchovies. You will need a 40x32cm/16x12½in baking tray to make this recipe. 500g/1lb 2oz soft wheat flour20g/¾oz fresh yeast (or 8g/¼oz dried yeast)350ml/12fl oz warm water10g/⅓oz salt1 tsp honey30ml/1fl oz extra virgin olive oil, plus extra for drizzling 500g/1lb 2oz soft wheat flour 20g/¾oz fresh yeast (or 8g/¼oz dried yeast) 350ml/12fl oz warm water 10g/⅓oz salt 1 tsp honey 30ml/1fl oz extra virgin olive oil, plus extra for drizzling 1 medium brown onion, finely sliced45ml/3 tbsp extra virgin olive oil, plus extra for drizzling and greasing400g/14oz plum tomatoespinch sugar1 tsp dried oregano50g/1¾oz Parmesan (or pecorino), grated3 tbsp fine breadcrumbs6–8 anchovy fillets (optional)salt and black pepper, to season 1 medium brown onion, finely sliced 45ml/3 tbsp extra virgin olive oil, plus extra for drizzling and greasing 400g/14oz plum tomatoes pinch sugar 1 tsp dried oregano 50g/1¾oz Parmesan (or pecorino), grated 3 tbsp fine breadcrumbs 6–8 anchovy fillets (optional) salt and black pepper, to season Method To make the dough, put the flour in a bowl, crumble over the yeast (or add the dried yeast), then stir in the warm water to make a sticky dough. Add the salt, honey and olive oil and mix again. Rub your hands with oil and knead the dough for a few minutes, scraping any excess dough from the sides of the bowl and bringing everything into a ball. Cover the bowl with a clean cloth and leave to rise in a warm place for 1 hour, then oil your hands again, gently fold the dough a few times, and leave to prove for another hour or until tripled in size.Oil your hands and press the dough gently into an oiled 40x32cm/16x12½in baking tray. Make deep dimples in the dough with your fingertips. Leave to prove for 30 minutes. While the dough rises, make the topping. Gently fry the onion in 30ml/1fl oz olive oil over a medium heat, until soft. Add 50ml/2fl oz water and simmer for a few minutes, then add the tomatoes along with a pinch of salt, sugar and oregano. Mash the tomatoes with the back of a spoon and simmer for 15 minutes, then leave to cool. Mix the grated cheese with the breadcrumbs, the remaining tablespoon of olive oil and the rest of the oregano.When the dough is risen, preheat the oven to 200C/180C Fan/Gas 6 with a baking tray inside. Oil your hands again, refresh the dimples in the proved dough, then drizzle with olive oil and spread over the tomato and onion mixture. Lay anchovy fillets over the top, if using, then sprinkle over the cheesy breadcrumbs. Finish with a final drizzle of olive oil and bake on its tray, placed on top of the preheated baking tray, for 45–50 minutes, until the pizza has risen and the crust is golden brown. To make the dough, put the flour in a bowl, crumble over the yeast (or add the dried yeast), then stir in the warm water to make a sticky dough. Add the salt, honey and olive oil and mix again. Rub your hands with oil and knead the dough for a few minutes, scraping any excess dough from the sides of the bowl and bringing everything into a ball. Cover the bowl with a clean cloth and leave to rise in a warm place for 1 hour, then oil your hands again, gently fold the dough a few times, and leave to prove for another hour or until tripled in size. To make the dough, put the flour in a bowl, crumble over the yeast (or add the dried yeast), then stir in the warm water to make a sticky dough. Add the salt, honey and olive oil and mix again. Rub your hands with oil and knead the dough for a few minutes, scraping any excess dough from the sides of the bowl and bringing everything into a ball. Cover the bowl with a clean cloth and leave to rise in a warm place for 1 hour, then oil your hands again, gently fold the dough a few times, and leave to prove for another hour or until tripled in size. Oil your hands and press the dough gently into an oiled 40x32cm/16x12½in baking tray. Make deep dimples in the dough with your fingertips. Leave to prove for 30 minutes. Oil your hands and press the dough gently into an oiled 40x32cm/16x12½in baking tray. Make deep dimples in the dough with your fingertips. Leave to prove for 30 minutes. While the dough rises, make the topping. Gently fry the onion in 30ml/1fl oz olive oil over a medium heat, until soft. Add 50ml/2fl oz water and simmer for a few minutes, then add the tomatoes along with a pinch of salt, sugar and oregano. Mash the tomatoes with the back of a spoon and simmer for 15 minutes, then leave to cool. While the dough rises, make the topping. Gently fry the onion in 30ml/1fl oz olive oil over a medium heat, until soft. Add 50ml/2fl oz water and simmer for a few minutes, then add the tomatoes along with a pinch of salt, sugar and oregano. Mash the tomatoes with the back of a spoon and simmer for 15 minutes, then leave to cool. Mix the grated cheese with the breadcrumbs, the remaining tablespoon of olive oil and the rest of the oregano. Mix the grated cheese with the breadcrumbs, the remaining tablespoon of olive oil and the rest of the oregano. When the dough is risen, preheat the oven to 200C/180C Fan/Gas 6 with a baking tray inside. When the dough is risen, preheat the oven to 200C/180C Fan/Gas 6 with a baking tray inside. Oil your hands again, refresh the dimples in the proved dough, then drizzle with olive oil and spread over the tomato and onion mixture. Lay anchovy fillets over the top, if using, then sprinkle over the cheesy breadcrumbs. Finish with a final drizzle of olive oil and bake on its tray, placed on top of the preheated baking tray, for 45–50 minutes, until the pizza has risen and the crust is golden brown. Oil your hands again, refresh the dimples in the proved dough, then drizzle with olive oil and spread over the tomato and onion mixture. Lay anchovy fillets over the top, if using, then sprinkle over the cheesy breadcrumbs. Finish with a final drizzle of olive oil and bake on its tray, placed on top of the preheated baking tray, for 45–50 minutes, until the pizza has risen and the crust is golden brown. Recipe tips Look for 0 or 00 flour when making this recipe – these finely ground wheat flours are traditionally used to make pizza and pasta in Italy. | {
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"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilian_pizza_47364_16x9.jpg Sicilian pizza, or sfincione, is a deep, soft, dimpled focaccia with a generous topping of tomato, onion and anchovies. You will need a 40x32cm/16x12½in baking tray to make this recipe. 500g/1lb 2oz soft wheat flour20g/¾oz fresh yeast (or 8g/¼oz dried yeast)350ml/12fl oz warm water10g/⅓oz salt1 tsp honey30ml/1fl oz extra virgin olive oil, plus extra for drizzling 500g/1lb 2oz soft wheat flour 20g/¾oz fresh yeast (or 8g/¼oz dried yeast) 350ml/12fl oz warm water 10g/⅓oz salt 1 tsp honey 30ml/1fl oz extra virgin olive oil, plus extra for drizzling 1 medium brown onion, finely sliced45ml/3 tbsp extra virgin olive oil, plus extra for drizzling and greasing400g/14oz plum tomatoespinch sugar1 tsp dried oregano50g/1¾oz Parmesan (or pecorino), grated3 tbsp fine breadcrumbs6–8 anchovy fillets (optional)salt and black pepper, to season 1 medium brown onion, finely sliced 45ml/3 tbsp extra virgin olive oil, plus extra for drizzling and greasing 400g/14oz plum tomatoes pinch sugar 1 tsp dried oregano 50g/1¾oz Parmesan (or pecorino), grated 3 tbsp fine breadcrumbs 6–8 anchovy fillets (optional) salt and black pepper, to season Method To make the dough, put the flour in a bowl, crumble over the yeast (or add the dried yeast), then stir in the warm water to make a sticky dough. Add the salt, honey and olive oil and mix again. Rub your hands with oil and knead the dough for a few minutes, scraping any excess dough from the sides of the bowl and bringing everything into a ball. Cover the bowl with a clean cloth and leave to rise in a warm place for 1 hour, then oil your hands again, gently fold the dough a few times, and leave to prove for another hour or until tripled in size.Oil your hands and press the dough gently into an oiled 40x32cm/16x12½in baking tray. Make deep dimples in the dough with your fingertips. Leave to prove for 30 minutes. While the dough rises, make the topping. Gently fry the onion in 30ml/1fl oz olive oil over a medium heat, until soft. Add 50ml/2fl oz water and simmer for a few minutes, then add the tomatoes along with a pinch of salt, sugar and oregano. Mash the tomatoes with the back of a spoon and simmer for 15 minutes, then leave to cool. Mix the grated cheese with the breadcrumbs, the remaining tablespoon of olive oil and the rest of the oregano.When the dough is risen, preheat the oven to 200C/180C Fan/Gas 6 with a baking tray inside. Oil your hands again, refresh the dimples in the proved dough, then drizzle with olive oil and spread over the tomato and onion mixture. Lay anchovy fillets over the top, if using, then sprinkle over the cheesy breadcrumbs. Finish with a final drizzle of olive oil and bake on its tray, placed on top of the preheated baking tray, for 45–50 minutes, until the pizza has risen and the crust is golden brown. To make the dough, put the flour in a bowl, crumble over the yeast (or add the dried yeast), then stir in the warm water to make a sticky dough. Add the salt, honey and olive oil and mix again. Rub your hands with oil and knead the dough for a few minutes, scraping any excess dough from the sides of the bowl and bringing everything into a ball. Cover the bowl with a clean cloth and leave to rise in a warm place for 1 hour, then oil your hands again, gently fold the dough a few times, and leave to prove for another hour or until tripled in size. To make the dough, put the flour in a bowl, crumble over the yeast (or add the dried yeast), then stir in the warm water to make a sticky dough. Add the salt, honey and olive oil and mix again. Rub your hands with oil and knead the dough for a few minutes, scraping any excess dough from the sides of the bowl and bringing everything into a ball. Cover the bowl with a clean cloth and leave to rise in a warm place for 1 hour, then oil your hands again, gently fold the dough a few times, and leave to prove for another hour or until tripled in size. Oil your hands and press the dough gently into an oiled 40x32cm/16x12½in baking tray. Make deep dimples in the dough with your fingertips. Leave to prove for 30 minutes. Oil your hands and press the dough gently into an oiled 40x32cm/16x12½in baking tray. Make deep dimples in the dough with your fingertips. Leave to prove for 30 minutes. While the dough rises, make the topping. Gently fry the onion in 30ml/1fl oz olive oil over a medium heat, until soft. Add 50ml/2fl oz water and simmer for a few minutes, then add the tomatoes along with a pinch of salt, sugar and oregano. Mash the tomatoes with the back of a spoon and simmer for 15 minutes, then leave to cool. While the dough rises, make the topping. Gently fry the onion in 30ml/1fl oz olive oil over a medium heat, until soft. Add 50ml/2fl oz water and simmer for a few minutes, then add the tomatoes along with a pinch of salt, sugar and oregano. Mash the tomatoes with the back of a spoon and simmer for 15 minutes, then leave to cool. Mix the grated cheese with the breadcrumbs, the remaining tablespoon of olive oil and the rest of the oregano. Mix the grated cheese with the breadcrumbs, the remaining tablespoon of olive oil and the rest of the oregano. When the dough is risen, preheat the oven to 200C/180C Fan/Gas 6 with a baking tray inside. When the dough is risen, preheat the oven to 200C/180C Fan/Gas 6 with a baking tray inside. Oil your hands again, refresh the dimples in the proved dough, then drizzle with olive oil and spread over the tomato and onion mixture. Lay anchovy fillets over the top, if using, then sprinkle over the cheesy breadcrumbs. Finish with a final drizzle of olive oil and bake on its tray, placed on top of the preheated baking tray, for 45–50 minutes, until the pizza has risen and the crust is golden brown. Oil your hands again, refresh the dimples in the proved dough, then drizzle with olive oil and spread over the tomato and onion mixture. Lay anchovy fillets over the top, if using, then sprinkle over the cheesy breadcrumbs. Finish with a final drizzle of olive oil and bake on its tray, placed on top of the preheated baking tray, for 45–50 minutes, until the pizza has risen and the crust is golden brown. Recipe tips Look for 0 or 00 flour when making this recipe – these finely ground wheat flours are traditionally used to make pizza and pasta in Italy."
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} | e7aa2c1c23158c7349e5bfc2d960f6705a703d05071a9c9ea1cdf59e179a7a6c | Isle of Wight stuffed tomatoes recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/isle_of_wight_stuffed_79263_16x9.jpg Beef tomatoes stuffed with mince and served with a rich tomato sauce. A great way to use up a glut of tomatoes. 5 beef tomatoes1 shallot, finely chopped500g/1lb 2oz lamb mince25g/1oz fresh breadcrumbs300g/10½oz button mushrooms, finely chopped3 tbsp chopped fresh tarragonsalt and black pepper25ml/1fl oz olive oil 5 beef tomatoes 1 shallot, finely chopped 500g/1lb 2oz lamb mince 25g/1oz fresh breadcrumbs 300g/10½oz button mushrooms, finely chopped 3 tbsp chopped fresh tarragon salt and black pepper 25ml/1fl oz olive oil 8 medium tomatoes (preferably Island Beauty tomatoes), cut into quarters50ml/2fl oz rapeseed oil2-3 garlic cloves, finely chopped 8 medium tomatoes (preferably Island Beauty tomatoes), cut into quarters 50ml/2fl oz rapeseed oil 2-3 garlic cloves, finely chopped Method Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue.Slice the tops off the beef tomatoes, reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan.Mix the shallot, mince, breadcrumbs, mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper. Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin), drizzle with oil and place the lids on top. Place the stuffed tomatoes onto a barbecue for 10-15 minutes, or until the mince is fully cooked. Alternatively bake in the oven for the same time.To make the sauce, add the tomatoes to the saucepan containing the flesh from the beef tomatoes, then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes.To serve, place the stuffed tomatoes onto a large serving platter and drizzle around the sauce. Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue. Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue. Slice the tops off the beef tomatoes, reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan. Slice the tops off the beef tomatoes, reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan. Mix the shallot, mince, breadcrumbs, mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper. Mix the shallot, mince, breadcrumbs, mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper. Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin), drizzle with oil and place the lids on top. Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin), drizzle with oil and place the lids on top. Place the stuffed tomatoes onto a barbecue for 10-15 minutes, or until the mince is fully cooked. Alternatively bake in the oven for the same time. Place the stuffed tomatoes onto a barbecue for 10-15 minutes, or until the mince is fully cooked. Alternatively bake in the oven for the same time. To make the sauce, add the tomatoes to the saucepan containing the flesh from the beef tomatoes, then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes. To make the sauce, add the tomatoes to the saucepan containing the flesh from the beef tomatoes, then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes. To serve, place the stuffed tomatoes onto a large serving platter and drizzle around the sauce. To serve, place the stuffed tomatoes onto a large serving platter and drizzle around the sauce. | {
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"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/isle_of_wight_stuffed_79263_16x9.jpg Beef tomatoes stuffed with mince and served with a rich tomato sauce. A great way to use up a glut of tomatoes. 5 beef tomatoes1 shallot, finely chopped500g/1lb 2oz lamb mince25g/1oz fresh breadcrumbs300g/10½oz button mushrooms, finely chopped3 tbsp chopped fresh tarragonsalt and black pepper25ml/1fl oz olive oil 5 beef tomatoes 1 shallot, finely chopped 500g/1lb 2oz lamb mince 25g/1oz fresh breadcrumbs 300g/10½oz button mushrooms, finely chopped 3 tbsp chopped fresh tarragon salt and black pepper 25ml/1fl oz olive oil 8 medium tomatoes (preferably Island Beauty tomatoes), cut into quarters50ml/2fl oz rapeseed oil2-3 garlic cloves, finely chopped 8 medium tomatoes (preferably Island Beauty tomatoes), cut into quarters 50ml/2fl oz rapeseed oil 2-3 garlic cloves, finely chopped Method Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue.Slice the tops off the beef tomatoes, reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan.Mix the shallot, mince, breadcrumbs, mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper. Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin), drizzle with oil and place the lids on top. Place the stuffed tomatoes onto a barbecue for 10-15 minutes, or until the mince is fully cooked. Alternatively bake in the oven for the same time.To make the sauce, add the tomatoes to the saucepan containing the flesh from the beef tomatoes, then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes.To serve, place the stuffed tomatoes onto a large serving platter and drizzle around the sauce. Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue. Preheat the oven to 200C/400F/Gas 6 or prepare a barbecue. Slice the tops off the beef tomatoes, reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan. Slice the tops off the beef tomatoes, reserving the tops to use as lids later. Scoop out the flesh and seeds from the centre and place into a saucepan. Mix the shallot, mince, breadcrumbs, mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper. Mix the shallot, mince, breadcrumbs, mushrooms and tarragon in a bowl. Season with salt and freshly ground black pepper. Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin), drizzle with oil and place the lids on top. Stuff the tomatoes with the mince mixture (do not overfill as the mixture will expand when cooking and could split the skin), drizzle with oil and place the lids on top. Place the stuffed tomatoes onto a barbecue for 10-15 minutes, or until the mince is fully cooked. Alternatively bake in the oven for the same time. Place the stuffed tomatoes onto a barbecue for 10-15 minutes, or until the mince is fully cooked. Alternatively bake in the oven for the same time. To make the sauce, add the tomatoes to the saucepan containing the flesh from the beef tomatoes, then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes. To make the sauce, add the tomatoes to the saucepan containing the flesh from the beef tomatoes, then add the oil and garlic. Season with salt and pepper and bring to the boil. Simmer for 10 minutes. To serve, place the stuffed tomatoes onto a large serving platter and drizzle around the sauce. To serve, place the stuffed tomatoes onto a large serving platter and drizzle around the sauce."
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} | d93ffb73f5682e6525da6a9fa22ba6024e35c91a846171766c079b9648a84e20 | Keema samosas (lamb samosas) recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keema_samosas_90651_16x9.jpg Keema samosas are golden, crisp pastry parcels full of spiced lamb, fresh coriander and chilli. Irresistible. 2 tbsp vegetable oil, plus extra for deep-frying4 green cardamom pods100g/3½oz onion, finely chopped6 garlic cloves5cm/2in piece fresh root ginger1 tbsp tomato purée300g/10½oz lamb mince (preferably leg meat)1 tsp Kashmiri chilli powder (or mild paprika)3 tbsp dried fenugreek leaves (kasoori methi)½ tsp garam masala powder1 tbsp chopped coriander leaves1 bird’s-eye green chilli, finely chopped½ lemon, juice only3 tsp plain flour 270g pack filo pastry (7 sheets) saltchutney, to serve 2 tbsp vegetable oil, plus extra for deep-frying 4 green cardamom pods 100g/3½oz onion, finely chopped 6 garlic cloves 5cm/2in piece fresh root ginger 1 tbsp tomato purée 300g/10½oz lamb mince (preferably leg meat) 1 tsp Kashmiri chilli powder (or mild paprika) 3 tbsp dried fenugreek leaves (kasoori methi) ½ tsp garam masala powder 1 tbsp chopped coriander leaves 1 bird’s-eye green chilli, finely chopped ½ lemon, juice only 3 tsp plain flour 270g pack filo pastry (7 sheets) salt chutney, to serve Method Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas.Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide.Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas.Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas. Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide. Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide. Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas. Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas. Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Recipe tips Ask your butcher to mince a leg of lamb, alternatively use lamb mince from a supermarket. | {
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"url": "https://www.bbc.co.uk/food/recipes/keema_samosas_90651",
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"title": "Keema samosas (lamb samosas) 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/keema_samosas_90651_16x9.jpg Keema samosas are golden, crisp pastry parcels full of spiced lamb, fresh coriander and chilli. Irresistible. 2 tbsp vegetable oil, plus extra for deep-frying4 green cardamom pods100g/3½oz onion, finely chopped6 garlic cloves5cm/2in piece fresh root ginger1 tbsp tomato purée300g/10½oz lamb mince (preferably leg meat)1 tsp Kashmiri chilli powder (or mild paprika)3 tbsp dried fenugreek leaves (kasoori methi)½ tsp garam masala powder1 tbsp chopped coriander leaves1 bird’s-eye green chilli, finely chopped½ lemon, juice only3 tsp plain flour 270g pack filo pastry (7 sheets) saltchutney, to serve 2 tbsp vegetable oil, plus extra for deep-frying 4 green cardamom pods 100g/3½oz onion, finely chopped 6 garlic cloves 5cm/2in piece fresh root ginger 1 tbsp tomato purée 300g/10½oz lamb mince (preferably leg meat) 1 tsp Kashmiri chilli powder (or mild paprika) 3 tbsp dried fenugreek leaves (kasoori methi) ½ tsp garam masala powder 1 tbsp chopped coriander leaves 1 bird’s-eye green chilli, finely chopped ½ lemon, juice only 3 tsp plain flour 270g pack filo pastry (7 sheets) salt chutney, to serve Method Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas.Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide.Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas.Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Heat the oil in a non-stick saucepan over a medium heat and add the cardamom. Fry for 10 seconds, then add the onions. Fry for 7–8 minutes more, until softened and changed in colour slightly. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Pound the garlic and ginger to a paste using a pestle and mortar, then add to the pan and fry for 1 minute, stirring frequently. Stir in the tomato purée and fry for another 2 minutes. Add the lamb and fry for another minute, stirring continuously. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Add the chilli powder, cook, stirring, for 1 minute, until the mince is evenly coloured all the way through. Add the dried fenugreek leaves, season to taste with salt and cover with a lid. Simmer on a low heat for 4 minutes until mixed well with the keema. Turn off the heat, add the garam masala, coriander, green chilli and lemon juice. Tilt the saucepan slightly and drain out any excess oil with a spoon. Set aside to cool completely. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas. Mix the flour with 2 tablespoons water in a small bowl to make a paste – this will be used to seal the samosas. Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide. Unroll a single filo sheet over a flat surface. Return the remaining pastry to the packet to stop the sheets drying out. With the shortest side of the pastry sheet facing you, cut the pastry into two long strips, each 10cm/4in wide. Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas. Scoop a heaped teaspoon of the keema onto the right-hand corner of the filo and mould into a triangle shape. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Seal the end of the samosa with the flour paste and repeat with the remaining filling and pastry until you have 14 samosas. Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Fill a large, deep, heavy-bottomed saucepan two-thirds full with oil and heat. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Lower the samosas into the hot oil in batches, frying for 1–2 minutes, until crispy and golden brown all over. Drain on a paper-lined plate whilst you cook the rest. Serve warm with chutney and a cup of chai. Recipe tips Ask your butcher to mince a leg of lamb, alternatively use lamb mince from a supermarket."
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} | 5db518d3f1b057eac147f67108023194caa34d8ef1947081c156e1be16d2c4d0 | Spicy Middle Eastern kofte recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_middle-eastern_46516_16x9.jpg These Middle Eastern-style kofte meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki. 400g/14oz lamb mince1 shallot, peeled, very finely chopped1 garlic clove, peeled, crushed1 tbsp sumac2 tsp garam masala1 tsp cracked black pepper1 tsp sea salt 400g/14oz lamb mince 1 shallot, peeled, very finely chopped 1 garlic clove, peeled, crushed 1 tbsp sumac 2 tsp garam masala 1 tsp cracked black pepper 1 tsp sea salt 4 tbsp clear honey4 tbsp pomegranate molasses½ pomegranate, seeds only, to serve 4 tbsp clear honey 4 tbsp pomegranate molasses ½ pomegranate, seeds only, to serve Method Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Recipe tips This dish also works well with turkey, beef, chicken or pork mince. | {
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"url": "https://www.bbc.co.uk/food/recipes/spicy_middle-eastern_46516",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Spicy Middle Eastern kofte recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_middle-eastern_46516_16x9.jpg These Middle Eastern-style kofte meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki. 400g/14oz lamb mince1 shallot, peeled, very finely chopped1 garlic clove, peeled, crushed1 tbsp sumac2 tsp garam masala1 tsp cracked black pepper1 tsp sea salt 400g/14oz lamb mince 1 shallot, peeled, very finely chopped 1 garlic clove, peeled, crushed 1 tbsp sumac 2 tsp garam masala 1 tsp cracked black pepper 1 tsp sea salt 4 tbsp clear honey4 tbsp pomegranate molasses½ pomegranate, seeds only, to serve 4 tbsp clear honey 4 tbsp pomegranate molasses ½ pomegranate, seeds only, to serve Method Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Recipe tips This dish also works well with turkey, beef, chicken or pork mince."
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} | 2b6b60b382137a02dfbff31b6b267196ea9d6df75cbfbb6167b1ec14984ca520 | Aubergine parmigiana with halloumi croutons recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_halloumi_38843_16x9.jpg A comforting aubergine parmigiana topped with crisp sesame-coated halloumi croûtons for a little cheesy twist. 2 large aubergines, cut into 1cm/½in chunks 2 tbsp olive oil100g/3½oz Parmesan, grated (or an alternative vegetarian hard cheese)sea salt and freshly ground black pepper 2 large aubergines, cut into 1cm/½in chunks 2 tbsp olive oil 100g/3½oz Parmesan, grated (or an alternative vegetarian hard cheese) sea salt and freshly ground black pepper 1 tbsp olive oil1 red onion, finely chopped4 garlic cloves, finely chopped1 tsp chilli flakes2 x 400g tins chopped tomatoes1 sprig fresh basil, plus extra to garnish2 tsp dried oregano3 tsp red wine vinegar Parmesan rind (or an alternative vegetarian hard cheese) 1 tbsp olive oil 1 red onion, finely chopped 4 garlic cloves, finely chopped 1 tsp chilli flakes 2 x 400g tins chopped tomatoes 1 sprig fresh basil, plus extra to garnish 2 tsp dried oregano 3 tsp red wine vinegar Parmesan rind (or an alternative vegetarian hard cheese) 200g/7oz halloumi, cut into 1cm/½in cubesdrizzle olive oil 5 tbsp sesame seeds 200g/7oz halloumi, cut into 1cm/½in cubes drizzle olive oil 5 tbsp sesame seeds Method Preheat oven to 240C/220C Fan/Gas 9.Put the aubergines onto a large tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Toss the aubergines and roast for a further 10 minutes. To make the tomato sauce, heat the olive oil in a large pan over low heat. Gently fry the red onion until softened. Then add the garlic and chilli flakes and fry for another minute until fragrant.Add the tomatoes, basil, oregano, vinegar, salt and pepper and stir well to combine. Finally add the Parmesan rind and leave to cook over a low heat for 20–30 minutes until thickened.Once the aubergines are roasted, remove the Parmesan rind from the sauce and add the aubergines to the pan, tossing well to coat. Transfer to a baking dish and sprinkle over the grated Parmesan. Bake in the oven for 15 minutes.Meanwhile make the halloumi croûtons. Drizzle the halloumi chunks in olive oil, then roll them in the sesame seeds to coat. Bake the halloumi on a separate oven tray for 15–20 minutes until crisp on the outside, turning halfway. To serve, scatter the croûtons over the cooked parmigiana and garnish with a few fresh basil leaves. Preheat oven to 240C/220C Fan/Gas 9. Preheat oven to 240C/220C Fan/Gas 9. Put the aubergines onto a large tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Toss the aubergines and roast for a further 10 minutes. Put the aubergines onto a large tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Toss the aubergines and roast for a further 10 minutes. To make the tomato sauce, heat the olive oil in a large pan over low heat. Gently fry the red onion until softened. Then add the garlic and chilli flakes and fry for another minute until fragrant. To make the tomato sauce, heat the olive oil in a large pan over low heat. Gently fry the red onion until softened. Then add the garlic and chilli flakes and fry for another minute until fragrant. Add the tomatoes, basil, oregano, vinegar, salt and pepper and stir well to combine. Finally add the Parmesan rind and leave to cook over a low heat for 20–30 minutes until thickened. Add the tomatoes, basil, oregano, vinegar, salt and pepper and stir well to combine. Finally add the Parmesan rind and leave to cook over a low heat for 20–30 minutes until thickened. Once the aubergines are roasted, remove the Parmesan rind from the sauce and add the aubergines to the pan, tossing well to coat. Once the aubergines are roasted, remove the Parmesan rind from the sauce and add the aubergines to the pan, tossing well to coat. Transfer to a baking dish and sprinkle over the grated Parmesan. Bake in the oven for 15 minutes. Transfer to a baking dish and sprinkle over the grated Parmesan. Bake in the oven for 15 minutes. Meanwhile make the halloumi croûtons. Drizzle the halloumi chunks in olive oil, then roll them in the sesame seeds to coat. Bake the halloumi on a separate oven tray for 15–20 minutes until crisp on the outside, turning halfway. Meanwhile make the halloumi croûtons. Drizzle the halloumi chunks in olive oil, then roll them in the sesame seeds to coat. Bake the halloumi on a separate oven tray for 15–20 minutes until crisp on the outside, turning halfway. To serve, scatter the croûtons over the cooked parmigiana and garnish with a few fresh basil leaves. To serve, scatter the croûtons over the cooked parmigiana and garnish with a few fresh basil leaves. | {
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"title": "Aubergine parmigiana with halloumi croutons recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_halloumi_38843_16x9.jpg A comforting aubergine parmigiana topped with crisp sesame-coated halloumi croûtons for a little cheesy twist. 2 large aubergines, cut into 1cm/½in chunks 2 tbsp olive oil100g/3½oz Parmesan, grated (or an alternative vegetarian hard cheese)sea salt and freshly ground black pepper 2 large aubergines, cut into 1cm/½in chunks 2 tbsp olive oil 100g/3½oz Parmesan, grated (or an alternative vegetarian hard cheese) sea salt and freshly ground black pepper 1 tbsp olive oil1 red onion, finely chopped4 garlic cloves, finely chopped1 tsp chilli flakes2 x 400g tins chopped tomatoes1 sprig fresh basil, plus extra to garnish2 tsp dried oregano3 tsp red wine vinegar Parmesan rind (or an alternative vegetarian hard cheese) 1 tbsp olive oil 1 red onion, finely chopped 4 garlic cloves, finely chopped 1 tsp chilli flakes 2 x 400g tins chopped tomatoes 1 sprig fresh basil, plus extra to garnish 2 tsp dried oregano 3 tsp red wine vinegar Parmesan rind (or an alternative vegetarian hard cheese) 200g/7oz halloumi, cut into 1cm/½in cubesdrizzle olive oil 5 tbsp sesame seeds 200g/7oz halloumi, cut into 1cm/½in cubes drizzle olive oil 5 tbsp sesame seeds Method Preheat oven to 240C/220C Fan/Gas 9.Put the aubergines onto a large tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Toss the aubergines and roast for a further 10 minutes. To make the tomato sauce, heat the olive oil in a large pan over low heat. Gently fry the red onion until softened. Then add the garlic and chilli flakes and fry for another minute until fragrant.Add the tomatoes, basil, oregano, vinegar, salt and pepper and stir well to combine. Finally add the Parmesan rind and leave to cook over a low heat for 20–30 minutes until thickened.Once the aubergines are roasted, remove the Parmesan rind from the sauce and add the aubergines to the pan, tossing well to coat. Transfer to a baking dish and sprinkle over the grated Parmesan. Bake in the oven for 15 minutes.Meanwhile make the halloumi croûtons. Drizzle the halloumi chunks in olive oil, then roll them in the sesame seeds to coat. Bake the halloumi on a separate oven tray for 15–20 minutes until crisp on the outside, turning halfway. To serve, scatter the croûtons over the cooked parmigiana and garnish with a few fresh basil leaves. Preheat oven to 240C/220C Fan/Gas 9. Preheat oven to 240C/220C Fan/Gas 9. Put the aubergines onto a large tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Toss the aubergines and roast for a further 10 minutes. Put the aubergines onto a large tray, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Toss the aubergines and roast for a further 10 minutes. To make the tomato sauce, heat the olive oil in a large pan over low heat. Gently fry the red onion until softened. Then add the garlic and chilli flakes and fry for another minute until fragrant. To make the tomato sauce, heat the olive oil in a large pan over low heat. Gently fry the red onion until softened. Then add the garlic and chilli flakes and fry for another minute until fragrant. Add the tomatoes, basil, oregano, vinegar, salt and pepper and stir well to combine. Finally add the Parmesan rind and leave to cook over a low heat for 20–30 minutes until thickened. Add the tomatoes, basil, oregano, vinegar, salt and pepper and stir well to combine. Finally add the Parmesan rind and leave to cook over a low heat for 20–30 minutes until thickened. Once the aubergines are roasted, remove the Parmesan rind from the sauce and add the aubergines to the pan, tossing well to coat. Once the aubergines are roasted, remove the Parmesan rind from the sauce and add the aubergines to the pan, tossing well to coat. Transfer to a baking dish and sprinkle over the grated Parmesan. Bake in the oven for 15 minutes. Transfer to a baking dish and sprinkle over the grated Parmesan. Bake in the oven for 15 minutes. Meanwhile make the halloumi croûtons. Drizzle the halloumi chunks in olive oil, then roll them in the sesame seeds to coat. Bake the halloumi on a separate oven tray for 15–20 minutes until crisp on the outside, turning halfway. Meanwhile make the halloumi croûtons. Drizzle the halloumi chunks in olive oil, then roll them in the sesame seeds to coat. Bake the halloumi on a separate oven tray for 15–20 minutes until crisp on the outside, turning halfway. To serve, scatter the croûtons over the cooked parmigiana and garnish with a few fresh basil leaves. To serve, scatter the croûtons over the cooked parmigiana and garnish with a few fresh basil leaves."
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} | 222a8601ce4644cce6c21f69c317d24fb37292648fd86c9f77f75ee573b1c189 | Potatoes in their skins recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatoes_in_their_skins_48795_16x9.jpg Let the oven do the work with these easy and healthy potatoes in their skin. Each filling makes enough for one person, but it’s easy to scale them up to serve more people. 1 baking potatodrizzle of olive oilsea salt and freshly ground black peppersalad leaves, to servesqueeze of lemon, to serve 1 baking potato drizzle of olive oil sea salt and freshly ground black pepper salad leaves, to serve squeeze of lemon, to serve 1 small smoked mackerel fillet, skinned and flaked1 tbsp soured cream1 tsp horseradish sauce2 tsp snipped fresh chives 1 small smoked mackerel fillet, skinned and flaked 1 tbsp soured cream 1 tsp horseradish sauce 2 tsp snipped fresh chives 2 streaky bacon rashers, fried until crisp1 tbsp half-fat crème fraîche2 tsp finely chopped fresh parsley1 tbsp grated Cheddar 2 streaky bacon rashers, fried until crisp 1 tbsp half-fat crème fraîche 2 tsp finely chopped fresh parsley 1 tbsp grated Cheddar 2 streaky bacon rashers, fried until crisphandful of kale, blanched and roughly chopped1 tbsp half-fat crème fraîche 2 streaky bacon rashers, fried until crisp handful of kale, blanched and roughly chopped 1 tbsp half-fat crème fraîche handful of peas, blanched and slightly crushed2 tsp plain yoghurt2 tsp shredded fresh mint1 tbsp grated Gruyère handful of peas, blanched and slightly crushed 2 tsp plain yoghurt 2 tsp shredded fresh mint 1 tbsp grated Gruyère Method Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size.Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper.Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes. Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size. Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size. Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper. Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes. | {
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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_1600/recipes/potatoes_in_their_skins_48795_16x9.jpg Let the oven do the work with these easy and healthy potatoes in their skin. Each filling makes enough for one person, but it’s easy to scale them up to serve more people. 1 baking potatodrizzle of olive oilsea salt and freshly ground black peppersalad leaves, to servesqueeze of lemon, to serve 1 baking potato drizzle of olive oil sea salt and freshly ground black pepper salad leaves, to serve squeeze of lemon, to serve 1 small smoked mackerel fillet, skinned and flaked1 tbsp soured cream1 tsp horseradish sauce2 tsp snipped fresh chives 1 small smoked mackerel fillet, skinned and flaked 1 tbsp soured cream 1 tsp horseradish sauce 2 tsp snipped fresh chives 2 streaky bacon rashers, fried until crisp1 tbsp half-fat crème fraîche2 tsp finely chopped fresh parsley1 tbsp grated Cheddar 2 streaky bacon rashers, fried until crisp 1 tbsp half-fat crème fraîche 2 tsp finely chopped fresh parsley 1 tbsp grated Cheddar 2 streaky bacon rashers, fried until crisphandful of kale, blanched and roughly chopped1 tbsp half-fat crème fraîche 2 streaky bacon rashers, fried until crisp handful of kale, blanched and roughly chopped 1 tbsp half-fat crème fraîche handful of peas, blanched and slightly crushed2 tsp plain yoghurt2 tsp shredded fresh mint1 tbsp grated Gruyère handful of peas, blanched and slightly crushed 2 tsp plain yoghurt 2 tsp shredded fresh mint 1 tbsp grated Gruyère Method Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size.Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper.Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes. Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size. Preheat the oven to 210C/190C Fan/Gas 6½. Rub the potato with a little oil, then sprinkle with salt and pepper. Place on a baking tray and bake for 45 minutes to 1 hour, depending on the size. Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Leave the potatoes to cool a little. Use a knife to cut into the potato, leaving a 3mm border. Use a spoon to scoop out the flesh into a bowl and mash with a fork. Return the skins to the oven to crisp up for 6–7 minutes. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper. Meanwhile, make the filling. Whichever filling you are making, simply mix all the ingredients (apart from the cheese) into the mashed potato. Season with salt and pepper. Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Remove the skins from the oven, spoon in the filling, sprinkle with the cheese if using and bake for a further 6–7 minutes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the potatoes."
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} | f6905fcb660d2161b6f311295b765ccd8f13d50b629808a1ea89b1fbc1fe51dc | Coconut and ricotta pancakes recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_ricotta_pancakes_41477_16x9.jpg Light and fluffy ricotta pancakes served with fresh blueberries, toasted coconut flakes and a drizzle of maple syrup. 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking powder dash oil knob of butter 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking powder dash oil knob of butter 150g/5½oz fresh blueberries 4 tbsp maple syrup 4 tbsp toasted coconut flakes 150g/5½oz fresh blueberries 4 tbsp maple syrup 4 tbsp toasted coconut flakes Method Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter.Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture.Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture.Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup.Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup. Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter. Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture. Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture. Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture. Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup. Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup. Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup. Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup. | {
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"title": "Coconut and ricotta pancakes recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_ricotta_pancakes_41477_16x9.jpg Light and fluffy ricotta pancakes served with fresh blueberries, toasted coconut flakes and a drizzle of maple syrup. 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking powder dash oil knob of butter 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking powder dash oil knob of butter 150g/5½oz fresh blueberries 4 tbsp maple syrup 4 tbsp toasted coconut flakes 150g/5½oz fresh blueberries 4 tbsp maple syrup 4 tbsp toasted coconut flakes Method Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter.Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture.Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture.Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup.Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup. Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter. Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture. Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture. Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture. Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup. Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup. Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup. Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup."
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} | 735c0ef5bd329f0083c85fbd8da764a6e7e00324093e7eb4677bae2195f111d9 | Toasted cashew and chilli broccoli salad recipe
Toasted cashew and chilli broccoli salad with sesame soy dressing An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toastedcashewandchil_89382_16x9.jpg Make sure your salad packs a crunch with broccoli florets and tasty cashews. 100g/3½oz broccoli, cut into florets1 red chilli, finely chopped55g/2oz cashew nuts, toasted2 tbsp soy sauce1 tbsp sesame oil 100g/3½oz broccoli, cut into florets 1 red chilli, finely chopped 55g/2oz cashew nuts, toasted 2 tbsp soy sauce 1 tbsp sesame oil Method Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil. Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil. | {
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"title": "Toasted cashew and chilli broccoli salad recipe",
"content": "Toasted cashew and chilli broccoli salad with sesame soy dressing An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toastedcashewandchil_89382_16x9.jpg Make sure your salad packs a crunch with broccoli florets and tasty cashews. 100g/3½oz broccoli, cut into florets1 red chilli, finely chopped55g/2oz cashew nuts, toasted2 tbsp soy sauce1 tbsp sesame oil 100g/3½oz broccoli, cut into florets 1 red chilli, finely chopped 55g/2oz cashew nuts, toasted 2 tbsp soy sauce 1 tbsp sesame oil Method Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil. Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil."
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} | 8def12fe77a1e782c24240a776ebcab419a8370e0ba520cbe51bc53a0fb639f7 | Cauliflower latkes recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_latkes_08845_16x9.jpg These cauliflower latkes are light, crispy and golden. Serve immediately with soured cream spiked with a little fresh lemon juice, or perhaps some hot sauce. neutral cooking oil (such as sunflower or rapeseed), for frying1 large brown onion, finely chopped2 large garlic cloves, crushed or grated300g/10½oz cauliflower florets2 large free-range eggs3 tbsp plain flour½ tsp baking powder2 tsp chopped dillsea salt and freshly ground black pepper neutral cooking oil (such as sunflower or rapeseed), for frying 1 large brown onion, finely chopped 2 large garlic cloves, crushed or grated 300g/10½oz cauliflower florets 2 large free-range eggs 3 tbsp plain flour ½ tsp baking powder 2 tsp chopped dill sea salt and freshly ground black pepper Method Heat a generous splash of the oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for about 10 minutes, until golden-brown. Add the garlic to the pan for a minute until fragrant. Set aside.Blitz the cauliflower in a food processor or blender to make cauliflower rice. Set aside.Whisk together the eggs, flour, baking powder, dill and a generous pinch of salt and pepper. Stir in the cauliflower rice and the cooked onions.Wipe the frying pan clean with a piece of kitchen paper and return to the heat. Cover the bottom with just enough oil to create a thin layer. Gently fry spoonfuls of the cauliflower mixture for a few minutes on each side to make golden-brown patties – be careful turning them over, they’re very light and delicate. Work in batches – overcrowding the pan will make them soggy. Set the cooked latkes on a warm plate lined with kitchen paper while you finish cooking the rest.Serve immediately with your choice of condiments; soured cream spiked with a little fresh lemon juice, or hot sauce are particularly good here. Heat a generous splash of the oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for about 10 minutes, until golden-brown. Add the garlic to the pan for a minute until fragrant. Set aside. Heat a generous splash of the oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for about 10 minutes, until golden-brown. Add the garlic to the pan for a minute until fragrant. Set aside. Blitz the cauliflower in a food processor or blender to make cauliflower rice. Set aside. Blitz the cauliflower in a food processor or blender to make cauliflower rice. Set aside. Whisk together the eggs, flour, baking powder, dill and a generous pinch of salt and pepper. Stir in the cauliflower rice and the cooked onions. Whisk together the eggs, flour, baking powder, dill and a generous pinch of salt and pepper. Stir in the cauliflower rice and the cooked onions. Wipe the frying pan clean with a piece of kitchen paper and return to the heat. Cover the bottom with just enough oil to create a thin layer. Gently fry spoonfuls of the cauliflower mixture for a few minutes on each side to make golden-brown patties – be careful turning them over, they’re very light and delicate. Work in batches – overcrowding the pan will make them soggy. Set the cooked latkes on a warm plate lined with kitchen paper while you finish cooking the rest. Wipe the frying pan clean with a piece of kitchen paper and return to the heat. Cover the bottom with just enough oil to create a thin layer. Gently fry spoonfuls of the cauliflower mixture for a few minutes on each side to make golden-brown patties – be careful turning them over, they’re very light and delicate. Work in batches – overcrowding the pan will make them soggy. Set the cooked latkes on a warm plate lined with kitchen paper while you finish cooking the rest. Serve immediately with your choice of condiments; soured cream spiked with a little fresh lemon juice, or hot sauce are particularly good here. Serve immediately with your choice of condiments; soured cream spiked with a little fresh lemon juice, or hot sauce are particularly good here. | {
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"url": "https://www.bbc.co.uk/food/recipes/cauliflower_latkes_08845",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cauliflower latkes 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/cauliflower_latkes_08845_16x9.jpg These cauliflower latkes are light, crispy and golden. Serve immediately with soured cream spiked with a little fresh lemon juice, or perhaps some hot sauce. neutral cooking oil (such as sunflower or rapeseed), for frying1 large brown onion, finely chopped2 large garlic cloves, crushed or grated300g/10½oz cauliflower florets2 large free-range eggs3 tbsp plain flour½ tsp baking powder2 tsp chopped dillsea salt and freshly ground black pepper neutral cooking oil (such as sunflower or rapeseed), for frying 1 large brown onion, finely chopped 2 large garlic cloves, crushed or grated 300g/10½oz cauliflower florets 2 large free-range eggs 3 tbsp plain flour ½ tsp baking powder 2 tsp chopped dill sea salt and freshly ground black pepper Method Heat a generous splash of the oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for about 10 minutes, until golden-brown. Add the garlic to the pan for a minute until fragrant. Set aside.Blitz the cauliflower in a food processor or blender to make cauliflower rice. Set aside.Whisk together the eggs, flour, baking powder, dill and a generous pinch of salt and pepper. Stir in the cauliflower rice and the cooked onions.Wipe the frying pan clean with a piece of kitchen paper and return to the heat. Cover the bottom with just enough oil to create a thin layer. Gently fry spoonfuls of the cauliflower mixture for a few minutes on each side to make golden-brown patties – be careful turning them over, they’re very light and delicate. Work in batches – overcrowding the pan will make them soggy. Set the cooked latkes on a warm plate lined with kitchen paper while you finish cooking the rest.Serve immediately with your choice of condiments; soured cream spiked with a little fresh lemon juice, or hot sauce are particularly good here. Heat a generous splash of the oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for about 10 minutes, until golden-brown. Add the garlic to the pan for a minute until fragrant. Set aside. Heat a generous splash of the oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for about 10 minutes, until golden-brown. Add the garlic to the pan for a minute until fragrant. Set aside. Blitz the cauliflower in a food processor or blender to make cauliflower rice. Set aside. Blitz the cauliflower in a food processor or blender to make cauliflower rice. Set aside. Whisk together the eggs, flour, baking powder, dill and a generous pinch of salt and pepper. Stir in the cauliflower rice and the cooked onions. Whisk together the eggs, flour, baking powder, dill and a generous pinch of salt and pepper. Stir in the cauliflower rice and the cooked onions. Wipe the frying pan clean with a piece of kitchen paper and return to the heat. Cover the bottom with just enough oil to create a thin layer. Gently fry spoonfuls of the cauliflower mixture for a few minutes on each side to make golden-brown patties – be careful turning them over, they’re very light and delicate. Work in batches – overcrowding the pan will make them soggy. Set the cooked latkes on a warm plate lined with kitchen paper while you finish cooking the rest. Wipe the frying pan clean with a piece of kitchen paper and return to the heat. Cover the bottom with just enough oil to create a thin layer. Gently fry spoonfuls of the cauliflower mixture for a few minutes on each side to make golden-brown patties – be careful turning them over, they’re very light and delicate. Work in batches – overcrowding the pan will make them soggy. Set the cooked latkes on a warm plate lined with kitchen paper while you finish cooking the rest. Serve immediately with your choice of condiments; soured cream spiked with a little fresh lemon juice, or hot sauce are particularly good here. Serve immediately with your choice of condiments; soured cream spiked with a little fresh lemon juice, or hot sauce are particularly good here."
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} | b0622ff308fbb47cc18f74fe7da81a082e9fa031e8a4c1ec78cf4bdc82be844b | Savoury French toast recipe
An average of 3.7 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_french_toast_44950_16x9.jpg Bread dipped in egg and fried is a winner any which way, and this is a little bit different from its sweet counterparts. This is a great one to have in the freezer, for those days when you don’t have time to think about what to make for lunch. You can just pop them in the oven to reheat while you’re getting on with other things. 6 free-range eggs100ml/3½fl oz full-fat milk½ tsp salt2 tsp sugar¼ tsp ground turmeric1 tsp garlic granules1 tsp onion granules6 slices sliced white bread3 slices cooked ham, turkey or meat-substitute such as Quorn3 slices mild cheesevegetable oil, for fryingtomato ketchup, for serving (optional) 6 free-range eggs 100ml/3½fl oz full-fat milk ½ tsp salt 2 tsp sugar ¼ tsp ground turmeric 1 tsp garlic granules 1 tsp onion granules 6 slices sliced white bread 3 slices cooked ham, turkey or meat-substitute such as Quorn 3 slices mild cheese vegetable oil, for frying tomato ketchup, for serving (optional) Method Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix.Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate.Put a non-stick frying pan on the hob with a thin layer of oil on the base.Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden-brown colour and the cheese begins to melt. Turnover and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich onto a plate lined with some kitchen paper. When they’re all done, cut them in half.Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mixture left to make another sandwich.Serve hot, with a dollop of ketchup if you like.These are best eaten fresh, but if there are any leftovers you can wrap them in foil and freeze them. Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix. Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix. Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate. Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate. Put a non-stick frying pan on the hob with a thin layer of oil on the base. Put a non-stick frying pan on the hob with a thin layer of oil on the base. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden-brown colour and the cheese begins to melt. Turnover and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich onto a plate lined with some kitchen paper. When they’re all done, cut them in half. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden-brown colour and the cheese begins to melt. Turnover and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich onto a plate lined with some kitchen paper. When they’re all done, cut them in half. Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mixture left to make another sandwich. Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mixture left to make another sandwich. Serve hot, with a dollop of ketchup if you like. Serve hot, with a dollop of ketchup if you like. These are best eaten fresh, but if there are any leftovers you can wrap them in foil and freeze them. These are best eaten fresh, but if there are any leftovers you can wrap them in foil and freeze them. | {
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"title": "Savoury French toast recipe",
"content": "An average of 3.7 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_french_toast_44950_16x9.jpg Bread dipped in egg and fried is a winner any which way, and this is a little bit different from its sweet counterparts. This is a great one to have in the freezer, for those days when you don’t have time to think about what to make for lunch. You can just pop them in the oven to reheat while you’re getting on with other things. 6 free-range eggs100ml/3½fl oz full-fat milk½ tsp salt2 tsp sugar¼ tsp ground turmeric1 tsp garlic granules1 tsp onion granules6 slices sliced white bread3 slices cooked ham, turkey or meat-substitute such as Quorn3 slices mild cheesevegetable oil, for fryingtomato ketchup, for serving (optional) 6 free-range eggs 100ml/3½fl oz full-fat milk ½ tsp salt 2 tsp sugar ¼ tsp ground turmeric 1 tsp garlic granules 1 tsp onion granules 6 slices sliced white bread 3 slices cooked ham, turkey or meat-substitute such as Quorn 3 slices mild cheese vegetable oil, for frying tomato ketchup, for serving (optional) Method Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix.Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate.Put a non-stick frying pan on the hob with a thin layer of oil on the base.Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden-brown colour and the cheese begins to melt. Turnover and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich onto a plate lined with some kitchen paper. When they’re all done, cut them in half.Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mixture left to make another sandwich.Serve hot, with a dollop of ketchup if you like.These are best eaten fresh, but if there are any leftovers you can wrap them in foil and freeze them. Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix. Put the eggs into a shallow bowl, wide enough to take a slice of bread, and add the milk, salt, sugar, turmeric, garlic granules and onion granules. Mix well and leave to sit for 5 minutes, allowing the granules to rehydrate in the egg mix. Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate. Sandwich the slices of bread together with the ham and cheese. Dip them into the egg mixture and pop them on a plate. Put a non-stick frying pan on the hob with a thin layer of oil on the base. Put a non-stick frying pan on the hob with a thin layer of oil on the base. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden-brown colour and the cheese begins to melt. Turnover and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich onto a plate lined with some kitchen paper. When they’re all done, cut them in half. Take one of the sandwiches and dip it back into the egg mixture to get another soaking, then fry on a medium heat for 3 minutes, until it has a golden-brown colour and the cheese begins to melt. Turnover and cook for another 3 minutes, pressing lightly with a spatula to help seal the bread, then pop the sandwich onto a plate lined with some kitchen paper. When they’re all done, cut them in half. Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mixture left to make another sandwich. Add some more oil to the base of the pan and repeat with the other sandwiches, dipping and frying in the same way. Depending how absorbent the bread is, you may find you have enough eggy mixture left to make another sandwich. Serve hot, with a dollop of ketchup if you like. Serve hot, with a dollop of ketchup if you like. These are best eaten fresh, but if there are any leftovers you can wrap them in foil and freeze them. These are best eaten fresh, but if there are any leftovers you can wrap them in foil and freeze them."
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} | 3679c14d512e654854b79e43e835abdc88d9d3ef5d84c2bdd6136ec88155189a | Bean and cheese toasties recipe
An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_bean_toasties_18805_16x9.jpg Spicy, cheesy and full of flavour – these bean toasties are packed with fibre and protein to keep you fuller for longer. 400g tin mixed beans, drained and rinsed1 jarred roasted red pepper (in brine), drained and thinly sliced75g/2⅔oz extra mature cheddar, grated20g/¾oz tomato puréesmall bunch coriander, roughly chopped, plus extra to serve½ tsp smoked paprika½ tsp ground cumin½ tsp dried oregano 4 thick cut slices bread2 tsp olive oilhot sauce, to serve 400g tin mixed beans, drained and rinsed 1 jarred roasted red pepper (in brine), drained and thinly sliced 75g/2⅔oz extra mature cheddar, grated 20g/¾oz tomato purée small bunch coriander, roughly chopped, plus extra to serve ½ tsp smoked paprika ½ tsp ground cumin ½ tsp dried oregano 4 thick cut slices bread 2 tsp olive oil hot sauce, to serve Method Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans.Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice.Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping. Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans. Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans. Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice. Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping. Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping. | {
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"title": "Bean and cheese toasties recipe",
"content": "An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_bean_toasties_18805_16x9.jpg Spicy, cheesy and full of flavour – these bean toasties are packed with fibre and protein to keep you fuller for longer. 400g tin mixed beans, drained and rinsed1 jarred roasted red pepper (in brine), drained and thinly sliced75g/2⅔oz extra mature cheddar, grated20g/¾oz tomato puréesmall bunch coriander, roughly chopped, plus extra to serve½ tsp smoked paprika½ tsp ground cumin½ tsp dried oregano 4 thick cut slices bread2 tsp olive oilhot sauce, to serve 400g tin mixed beans, drained and rinsed 1 jarred roasted red pepper (in brine), drained and thinly sliced 75g/2⅔oz extra mature cheddar, grated 20g/¾oz tomato purée small bunch coriander, roughly chopped, plus extra to serve ½ tsp smoked paprika ½ tsp ground cumin ½ tsp dried oregano 4 thick cut slices bread 2 tsp olive oil hot sauce, to serve Method Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans.Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice.Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping. Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans. Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans. Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice. Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping. Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping."
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} | 289b967229b6b77becec78b52d38da80b72f58ecdf789cd38c5fb9514de8cc16 | Air fryer kale recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_kale_65871_16x9.jpg Crisp cavolo nero flavoured simply with vinegar and sea salt flakes. Use as a side, in salads or as a nutritious snack. 200g/7oz cavolo nero, leaves removed and washed1 tsp/5ml olive oil1 tbsp/15ml malt vinegar, plus extra to serve (optional)sea salt flakes 200g/7oz cavolo nero, leaves removed and washed 1 tsp/5ml olive oil 1 tbsp/15ml malt vinegar, plus extra to serve (optional) sea salt flakes Method Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds.Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like. Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds. Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds. Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like. Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like. | {
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"url": "https://www.bbc.co.uk/food/recipes/air_fryer_kale_65871",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer kale recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_kale_65871_16x9.jpg Crisp cavolo nero flavoured simply with vinegar and sea salt flakes. Use as a side, in salads or as a nutritious snack. 200g/7oz cavolo nero, leaves removed and washed1 tsp/5ml olive oil1 tbsp/15ml malt vinegar, plus extra to serve (optional)sea salt flakes 200g/7oz cavolo nero, leaves removed and washed 1 tsp/5ml olive oil 1 tbsp/15ml malt vinegar, plus extra to serve (optional) sea salt flakes Method Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds.Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like. Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds. Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds. Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like. Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like."
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} | 295e32ca9989760747bd6a4eec12a35d98763206ad003b6d17a61a6323824d1e | Christmas leftovers sandwich recipe
An average of 3.1 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_leftovers_03963_16x9.jpg This triple-decker club sandwich is the perfect way to pack all your Christmas leftovers into a self-indulgent treat. 3 slices bread (from a pre-sliced loaf)butter, for spreadingmayonnaise, for spreading (optional)about 60g/2¼oz leftover turkey, thinly sliced2–3 thin slices cooked ham, thinly slicedfew thin slices mild cheese (such as emmental, gruyère, cheddar etc)soft lettuce leaves2–3 cold pigs in blankets, halved lengthways3–4 tbsp coleslawgherkins, to serveGood quality crisps or skinny fries, to serve 3 slices bread (from a pre-sliced loaf) butter, for spreading mayonnaise, for spreading (optional) about 60g/2¼oz leftover turkey, thinly sliced 2–3 thin slices cooked ham, thinly sliced few thin slices mild cheese (such as emmental, gruyère, cheddar etc) soft lettuce leaves 2–3 cold pigs in blankets, halved lengthways 3–4 tbsp coleslaw gherkins, to serve Good quality crisps or skinny fries, to serve Method Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides.Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides. Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides. Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Recipe tips If leftover pigs in blankets are unlikely in your house, crumble a little leftover stuffing in their place. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Christmas leftovers sandwich recipe",
"content": "An average of 3.1 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_leftovers_03963_16x9.jpg This triple-decker club sandwich is the perfect way to pack all your Christmas leftovers into a self-indulgent treat. 3 slices bread (from a pre-sliced loaf)butter, for spreadingmayonnaise, for spreading (optional)about 60g/2¼oz leftover turkey, thinly sliced2–3 thin slices cooked ham, thinly slicedfew thin slices mild cheese (such as emmental, gruyère, cheddar etc)soft lettuce leaves2–3 cold pigs in blankets, halved lengthways3–4 tbsp coleslawgherkins, to serveGood quality crisps or skinny fries, to serve 3 slices bread (from a pre-sliced loaf) butter, for spreading mayonnaise, for spreading (optional) about 60g/2¼oz leftover turkey, thinly sliced 2–3 thin slices cooked ham, thinly sliced few thin slices mild cheese (such as emmental, gruyère, cheddar etc) soft lettuce leaves 2–3 cold pigs in blankets, halved lengthways 3–4 tbsp coleslaw gherkins, to serve Good quality crisps or skinny fries, to serve Method Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides.Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides. Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides. Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Recipe tips If leftover pigs in blankets are unlikely in your house, crumble a little leftover stuffing in their place."
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} | 42d5e6b05e59506f3c7db429e86b388cf6687a82e160cc4b9367b205428b1423 | Ajitsuke tamago (Japanese pickled eggs) recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t7ptb.jpg Runny in the middle and marinated for 12 hours in Japanese flavourings, these soft-boiled eggs will make your ramen look and taste like the real deal. Equipment and preparation: you will need a small piece of clean muslin or half a clean jay cloth for this recipe. 6 large free-range eggs 100ml/3½fl oz light soy sauce 100ml/3½fl oz mirin 100ml/3½fl oz sake6 tbsp caster sugar 6 large free-range eggs 100ml/3½fl oz light soy sauce 100ml/3½fl oz mirin 100ml/3½fl oz sake 6 tbsp caster sugar Method Three-quarters fill a medium saucepan with water and bring to the boil. Once boiling, carefully add the eggs to the pan and boil for exactly six minutes. Use a timer as the eggs want to be just perfect with a lovely runny yolk.Once cooked, transfer to a bowl of iced-cold water and carefully peel. Be aware that the eggs are still runny and that you need to handle with care. Add the remaining ingredients, including 100ml/3½fl oz water to another saucepan, gently bring to a simmer and cook until the sugar is dissolved. Remove from the heat and leave to cool.Place the eggs in a small container that will fit neatly as you want the liquid to nearly cover the eggs. Pour in the cold marinade and place a small piece of muslin or a jay cloth over the eggs - this helps to make sure the eggs get an even coating of the marinade as the liquid will soak in to the material as well as weighing the eggs down in the liquid. Marinate for at least 12 hours, but ideally 24. Three-quarters fill a medium saucepan with water and bring to the boil. Once boiling, carefully add the eggs to the pan and boil for exactly six minutes. Use a timer as the eggs want to be just perfect with a lovely runny yolk. Three-quarters fill a medium saucepan with water and bring to the boil. Once boiling, carefully add the eggs to the pan and boil for exactly six minutes. Use a timer as the eggs want to be just perfect with a lovely runny yolk. Once cooked, transfer to a bowl of iced-cold water and carefully peel. Be aware that the eggs are still runny and that you need to handle with care. Add the remaining ingredients, including 100ml/3½fl oz water to another saucepan, gently bring to a simmer and cook until the sugar is dissolved. Remove from the heat and leave to cool. Once cooked, transfer to a bowl of iced-cold water and carefully peel. Be aware that the eggs are still runny and that you need to handle with care. Add the remaining ingredients, including 100ml/3½fl oz water to another saucepan, gently bring to a simmer and cook until the sugar is dissolved. Remove from the heat and leave to cool. Place the eggs in a small container that will fit neatly as you want the liquid to nearly cover the eggs. Pour in the cold marinade and place a small piece of muslin or a jay cloth over the eggs - this helps to make sure the eggs get an even coating of the marinade as the liquid will soak in to the material as well as weighing the eggs down in the liquid. Place the eggs in a small container that will fit neatly as you want the liquid to nearly cover the eggs. Pour in the cold marinade and place a small piece of muslin or a jay cloth over the eggs - this helps to make sure the eggs get an even coating of the marinade as the liquid will soak in to the material as well as weighing the eggs down in the liquid. Marinate for at least 12 hours, but ideally 24. Marinate for at least 12 hours, but ideally 24. | {
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"url": "https://www.bbc.co.uk/food/recipes/ajitsuke_tamago_japanese_65686",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Ajitsuke tamago (Japanese pickled eggs) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t7ptb.jpg Runny in the middle and marinated for 12 hours in Japanese flavourings, these soft-boiled eggs will make your ramen look and taste like the real deal. Equipment and preparation: you will need a small piece of clean muslin or half a clean jay cloth for this recipe. 6 large free-range eggs 100ml/3½fl oz light soy sauce 100ml/3½fl oz mirin 100ml/3½fl oz sake6 tbsp caster sugar 6 large free-range eggs 100ml/3½fl oz light soy sauce 100ml/3½fl oz mirin 100ml/3½fl oz sake 6 tbsp caster sugar Method Three-quarters fill a medium saucepan with water and bring to the boil. Once boiling, carefully add the eggs to the pan and boil for exactly six minutes. Use a timer as the eggs want to be just perfect with a lovely runny yolk.Once cooked, transfer to a bowl of iced-cold water and carefully peel. Be aware that the eggs are still runny and that you need to handle with care. Add the remaining ingredients, including 100ml/3½fl oz water to another saucepan, gently bring to a simmer and cook until the sugar is dissolved. Remove from the heat and leave to cool.Place the eggs in a small container that will fit neatly as you want the liquid to nearly cover the eggs. Pour in the cold marinade and place a small piece of muslin or a jay cloth over the eggs - this helps to make sure the eggs get an even coating of the marinade as the liquid will soak in to the material as well as weighing the eggs down in the liquid. Marinate for at least 12 hours, but ideally 24. Three-quarters fill a medium saucepan with water and bring to the boil. Once boiling, carefully add the eggs to the pan and boil for exactly six minutes. Use a timer as the eggs want to be just perfect with a lovely runny yolk. Three-quarters fill a medium saucepan with water and bring to the boil. Once boiling, carefully add the eggs to the pan and boil for exactly six minutes. Use a timer as the eggs want to be just perfect with a lovely runny yolk. Once cooked, transfer to a bowl of iced-cold water and carefully peel. Be aware that the eggs are still runny and that you need to handle with care. Add the remaining ingredients, including 100ml/3½fl oz water to another saucepan, gently bring to a simmer and cook until the sugar is dissolved. Remove from the heat and leave to cool. Once cooked, transfer to a bowl of iced-cold water and carefully peel. Be aware that the eggs are still runny and that you need to handle with care. Add the remaining ingredients, including 100ml/3½fl oz water to another saucepan, gently bring to a simmer and cook until the sugar is dissolved. Remove from the heat and leave to cool. Place the eggs in a small container that will fit neatly as you want the liquid to nearly cover the eggs. Pour in the cold marinade and place a small piece of muslin or a jay cloth over the eggs - this helps to make sure the eggs get an even coating of the marinade as the liquid will soak in to the material as well as weighing the eggs down in the liquid. Place the eggs in a small container that will fit neatly as you want the liquid to nearly cover the eggs. Pour in the cold marinade and place a small piece of muslin or a jay cloth over the eggs - this helps to make sure the eggs get an even coating of the marinade as the liquid will soak in to the material as well as weighing the eggs down in the liquid. Marinate for at least 12 hours, but ideally 24. Marinate for at least 12 hours, but ideally 24."
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} | 3ff5785a85b4ad0ce69984e711080b48f43cd736a8e419bd9e73fa3be7c6dd2d | Ajo blanco recipe
An average of 4.0 out of 5 stars from 1 rating This white gazpacho soup should be creamy with a mild hit of garlic. You don’t have to peel the grapes, but it’s so much better if you do – it means there is no hint of tannin, just a bright, crisp sweetness. 200g/7oz whole blanched almonds75g/2½oz white bread, crusts removed600ml/20fl oz iced water2 fat garlic cloves, finely chopped½ cucumber, peeled, deseeded and roughly chopped75ml/2½fl oz olive oil1-2 tbsp sherry vinegar or white wine vinegarsalt and white pepper 200g/7oz whole blanched almonds 75g/2½oz white bread, crusts removed 600ml/20fl oz iced water 2 fat garlic cloves, finely chopped ½ cucumber, peeled, deseeded and roughly chopped 75ml/2½fl oz olive oil 1-2 tbsp sherry vinegar or white wine vinegar salt and white pepper 1 tbsp flaked almonds24 seedless green grapes, peeled and halved2 tbsp olive oil 1 tbsp flaked almonds 24 seedless green grapes, peeled and halved 2 tbsp olive oil Method Put the almonds in a dry frying pan and fry over a medium heat. Shake regularly and watch very closely. Remove from the heat as soon as you can smell the almonds and they are just starting to take on some colour. Repeat with the flaked almonds and reserve them for the garnish.Cover the bread with the water and soak for 10 minutes until softened. Drain and squeeze out the water.Put the whole almonds into a food processor or blender. Add the bread and process until the almonds are fairly finely ground. Add the garlic and cucumber and continue to blitz, then drizzle in the rest of the water, the olive oil and half the vinegar. Taste. Season with salt and white pepper, then drizzle in a little more vinegar if you think it needs it. The soup should be very smooth – if it seems grainy, push it through a fine sieve.Transfer to a bowl or jug, cover and chill for two hours. To serve, ladle into bowls and top with the flaked almonds, peeled grapes and a drizzle of olive oil. Put the almonds in a dry frying pan and fry over a medium heat. Shake regularly and watch very closely. Remove from the heat as soon as you can smell the almonds and they are just starting to take on some colour. Put the almonds in a dry frying pan and fry over a medium heat. Shake regularly and watch very closely. Remove from the heat as soon as you can smell the almonds and they are just starting to take on some colour. Repeat with the flaked almonds and reserve them for the garnish. Repeat with the flaked almonds and reserve them for the garnish. Cover the bread with the water and soak for 10 minutes until softened. Drain and squeeze out the water. Cover the bread with the water and soak for 10 minutes until softened. Drain and squeeze out the water. Put the whole almonds into a food processor or blender. Add the bread and process until the almonds are fairly finely ground. Add the garlic and cucumber and continue to blitz, then drizzle in the rest of the water, the olive oil and half the vinegar. Put the whole almonds into a food processor or blender. Add the bread and process until the almonds are fairly finely ground. Add the garlic and cucumber and continue to blitz, then drizzle in the rest of the water, the olive oil and half the vinegar. Taste. Season with salt and white pepper, then drizzle in a little more vinegar if you think it needs it. The soup should be very smooth – if it seems grainy, push it through a fine sieve. Taste. Season with salt and white pepper, then drizzle in a little more vinegar if you think it needs it. The soup should be very smooth – if it seems grainy, push it through a fine sieve. Transfer to a bowl or jug, cover and chill for two hours. Transfer to a bowl or jug, cover and chill for two hours. To serve, ladle into bowls and top with the flaked almonds, peeled grapes and a drizzle of olive oil. To serve, ladle into bowls and top with the flaked almonds, peeled grapes and a drizzle of olive oil. | {
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"title": "Ajo blanco recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This white gazpacho soup should be creamy with a mild hit of garlic. You don’t have to peel the grapes, but it’s so much better if you do – it means there is no hint of tannin, just a bright, crisp sweetness. 200g/7oz whole blanched almonds75g/2½oz white bread, crusts removed600ml/20fl oz iced water2 fat garlic cloves, finely chopped½ cucumber, peeled, deseeded and roughly chopped75ml/2½fl oz olive oil1-2 tbsp sherry vinegar or white wine vinegarsalt and white pepper 200g/7oz whole blanched almonds 75g/2½oz white bread, crusts removed 600ml/20fl oz iced water 2 fat garlic cloves, finely chopped ½ cucumber, peeled, deseeded and roughly chopped 75ml/2½fl oz olive oil 1-2 tbsp sherry vinegar or white wine vinegar salt and white pepper 1 tbsp flaked almonds24 seedless green grapes, peeled and halved2 tbsp olive oil 1 tbsp flaked almonds 24 seedless green grapes, peeled and halved 2 tbsp olive oil Method Put the almonds in a dry frying pan and fry over a medium heat. Shake regularly and watch very closely. Remove from the heat as soon as you can smell the almonds and they are just starting to take on some colour. Repeat with the flaked almonds and reserve them for the garnish.Cover the bread with the water and soak for 10 minutes until softened. Drain and squeeze out the water.Put the whole almonds into a food processor or blender. Add the bread and process until the almonds are fairly finely ground. Add the garlic and cucumber and continue to blitz, then drizzle in the rest of the water, the olive oil and half the vinegar. Taste. Season with salt and white pepper, then drizzle in a little more vinegar if you think it needs it. The soup should be very smooth – if it seems grainy, push it through a fine sieve.Transfer to a bowl or jug, cover and chill for two hours. To serve, ladle into bowls and top with the flaked almonds, peeled grapes and a drizzle of olive oil. Put the almonds in a dry frying pan and fry over a medium heat. Shake regularly and watch very closely. Remove from the heat as soon as you can smell the almonds and they are just starting to take on some colour. Put the almonds in a dry frying pan and fry over a medium heat. Shake regularly and watch very closely. Remove from the heat as soon as you can smell the almonds and they are just starting to take on some colour. Repeat with the flaked almonds and reserve them for the garnish. Repeat with the flaked almonds and reserve them for the garnish. Cover the bread with the water and soak for 10 minutes until softened. Drain and squeeze out the water. Cover the bread with the water and soak for 10 minutes until softened. Drain and squeeze out the water. Put the whole almonds into a food processor or blender. Add the bread and process until the almonds are fairly finely ground. Add the garlic and cucumber and continue to blitz, then drizzle in the rest of the water, the olive oil and half the vinegar. Put the whole almonds into a food processor or blender. Add the bread and process until the almonds are fairly finely ground. Add the garlic and cucumber and continue to blitz, then drizzle in the rest of the water, the olive oil and half the vinegar. Taste. Season with salt and white pepper, then drizzle in a little more vinegar if you think it needs it. The soup should be very smooth – if it seems grainy, push it through a fine sieve. Taste. Season with salt and white pepper, then drizzle in a little more vinegar if you think it needs it. The soup should be very smooth – if it seems grainy, push it through a fine sieve. Transfer to a bowl or jug, cover and chill for two hours. Transfer to a bowl or jug, cover and chill for two hours. To serve, ladle into bowls and top with the flaked almonds, peeled grapes and a drizzle of olive oil. To serve, ladle into bowls and top with the flaked almonds, peeled grapes and a drizzle of olive oil."
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} | 6d432e1a2fd6ee9f70e4d04852cddd96b226d6a40fb13e4ab5a11660c49312e5 | Alfredo sauce recipe
An average of 3.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/alfredo_sauce_90148_16x9.jpg A brilliantly simple sauce to have in your repertoire, Alfredo is the perfect partner for pasta, chicken or white fish. 30g/1oz salted butter 2 large garlic cloves, chopped or crushed ½ tbsp dried Italian or mixed herbs300ml/½ pint double cream 75g/2¾oz Parmesan, gratedhandful fresh flatleaf parsley, roughly chopped (optional)sea salt and freshly cracked black pepper 30g/1oz salted butter 2 large garlic cloves, chopped or crushed ½ tbsp dried Italian or mixed herbs 300ml/½ pint double cream 75g/2¾oz Parmesan, grated handful fresh flatleaf parsley, roughly chopped (optional) sea salt and freshly cracked black pepper Method Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden.Sprinkle in the dried herbs and fry for a further few seconds then pour in the cream. Allow the cream to come to a gentle simmer, stirring regularly to ensure it doesn’t stick. Once just simmering, add the grated Parmesan and stir until melted and a thick, smooth sauce is achieved. Season generously with freshly cracked black pepper and salt as required. Use the sauce in your desired dish at this stage, otherwise allow to cool and store in an airtight container in the fridge for up to 2 days. The sauce can be finished with a handful of roughly chopped parsley, if you like. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Sprinkle in the dried herbs and fry for a further few seconds then pour in the cream. Allow the cream to come to a gentle simmer, stirring regularly to ensure it doesn’t stick. Sprinkle in the dried herbs and fry for a further few seconds then pour in the cream. Allow the cream to come to a gentle simmer, stirring regularly to ensure it doesn’t stick. Once just simmering, add the grated Parmesan and stir until melted and a thick, smooth sauce is achieved. Season generously with freshly cracked black pepper and salt as required. Once just simmering, add the grated Parmesan and stir until melted and a thick, smooth sauce is achieved. Season generously with freshly cracked black pepper and salt as required. Use the sauce in your desired dish at this stage, otherwise allow to cool and store in an airtight container in the fridge for up to 2 days. The sauce can be finished with a handful of roughly chopped parsley, if you like. Use the sauce in your desired dish at this stage, otherwise allow to cool and store in an airtight container in the fridge for up to 2 days. The sauce can be finished with a handful of roughly chopped parsley, if you like. Recipe tips This quantity of sauce is perfect for 350–400g/12–14oz dried pasta. Simply fold the warm sauce through cooked pasta, loosening with a little pasta water if required. Finish with chopped fresh parsley and some extra grated Parmesan. This sauce is traditionally used with fettuccine pasta, but tagliatelle, pappardelle or even spaghetti would work well. You can add the rind of your parmesan (don't throw these away!) to the sauce during the initial simmering. Remove it before stirring through your pasta. | {
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"title": "Alfredo sauce recipe",
"content": "An average of 3.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/alfredo_sauce_90148_16x9.jpg A brilliantly simple sauce to have in your repertoire, Alfredo is the perfect partner for pasta, chicken or white fish. 30g/1oz salted butter 2 large garlic cloves, chopped or crushed ½ tbsp dried Italian or mixed herbs300ml/½ pint double cream 75g/2¾oz Parmesan, gratedhandful fresh flatleaf parsley, roughly chopped (optional)sea salt and freshly cracked black pepper 30g/1oz salted butter 2 large garlic cloves, chopped or crushed ½ tbsp dried Italian or mixed herbs 300ml/½ pint double cream 75g/2¾oz Parmesan, grated handful fresh flatleaf parsley, roughly chopped (optional) sea salt and freshly cracked black pepper Method Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden.Sprinkle in the dried herbs and fry for a further few seconds then pour in the cream. Allow the cream to come to a gentle simmer, stirring regularly to ensure it doesn’t stick. Once just simmering, add the grated Parmesan and stir until melted and a thick, smooth sauce is achieved. Season generously with freshly cracked black pepper and salt as required. Use the sauce in your desired dish at this stage, otherwise allow to cool and store in an airtight container in the fridge for up to 2 days. The sauce can be finished with a handful of roughly chopped parsley, if you like. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Sprinkle in the dried herbs and fry for a further few seconds then pour in the cream. Allow the cream to come to a gentle simmer, stirring regularly to ensure it doesn’t stick. Sprinkle in the dried herbs and fry for a further few seconds then pour in the cream. Allow the cream to come to a gentle simmer, stirring regularly to ensure it doesn’t stick. Once just simmering, add the grated Parmesan and stir until melted and a thick, smooth sauce is achieved. Season generously with freshly cracked black pepper and salt as required. Once just simmering, add the grated Parmesan and stir until melted and a thick, smooth sauce is achieved. Season generously with freshly cracked black pepper and salt as required. Use the sauce in your desired dish at this stage, otherwise allow to cool and store in an airtight container in the fridge for up to 2 days. The sauce can be finished with a handful of roughly chopped parsley, if you like. Use the sauce in your desired dish at this stage, otherwise allow to cool and store in an airtight container in the fridge for up to 2 days. The sauce can be finished with a handful of roughly chopped parsley, if you like. Recipe tips This quantity of sauce is perfect for 350–400g/12–14oz dried pasta. Simply fold the warm sauce through cooked pasta, loosening with a little pasta water if required. Finish with chopped fresh parsley and some extra grated Parmesan. This sauce is traditionally used with fettuccine pasta, but tagliatelle, pappardelle or even spaghetti would work well. You can add the rind of your parmesan (don't throw these away!) to the sauce during the initial simmering. Remove it before stirring through your pasta."
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} | 143c9202bf8eca6a2a17f69a90ea245ce81bbd649e4d67517c37667ebef7e9bf | Ale fruit loaf recipe
An average of 5.0 out of 5 stars from 2 ratings 500g/1Ib 2oz small currants140g/5oz raisins140g/5oz mixed peel500ml/17fl oz bottle strong bottled beer, such as Black Sheep Brewery Riggwelter Strong Ale180g/7oz soft dark brown sugar150g/5½oz self-raising flour180g/7oz wholemeal self-raising flour3 tsp mixed spice3 free-range eggs 500g/1Ib 2oz small currants 140g/5oz raisins 140g/5oz mixed peel 500ml/17fl oz bottle strong bottled beer, such as Black Sheep Brewery Riggwelter Strong Ale 180g/7oz soft dark brown sugar 150g/5½oz self-raising flour 180g/7oz wholemeal self-raising flour 3 tsp mixed spice 3 free-range eggs Method Put the dried fruit into a large pan and cover with the bottled beer.Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight.When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1.Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined.Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Bake for 1¼ hours until risen, pale brown and firm to the touch.Cover with a tea towel and leave on a wire rack to cool.Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese. Put the dried fruit into a large pan and cover with the bottled beer. Put the dried fruit into a large pan and cover with the bottled beer. Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight. Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight. When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1. When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1. Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined. Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined. Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Bake for 1¼ hours until risen, pale brown and firm to the touch. Bake for 1¼ hours until risen, pale brown and firm to the touch. Cover with a tea towel and leave on a wire rack to cool. Cover with a tea towel and leave on a wire rack to cool. Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese. Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese. | {
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"title": "Ale fruit loaf recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 500g/1Ib 2oz small currants140g/5oz raisins140g/5oz mixed peel500ml/17fl oz bottle strong bottled beer, such as Black Sheep Brewery Riggwelter Strong Ale180g/7oz soft dark brown sugar150g/5½oz self-raising flour180g/7oz wholemeal self-raising flour3 tsp mixed spice3 free-range eggs 500g/1Ib 2oz small currants 140g/5oz raisins 140g/5oz mixed peel 500ml/17fl oz bottle strong bottled beer, such as Black Sheep Brewery Riggwelter Strong Ale 180g/7oz soft dark brown sugar 150g/5½oz self-raising flour 180g/7oz wholemeal self-raising flour 3 tsp mixed spice 3 free-range eggs Method Put the dried fruit into a large pan and cover with the bottled beer.Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight.When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1.Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined.Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Bake for 1¼ hours until risen, pale brown and firm to the touch.Cover with a tea towel and leave on a wire rack to cool.Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese. Put the dried fruit into a large pan and cover with the bottled beer. Put the dried fruit into a large pan and cover with the bottled beer. Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight. Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight. When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1. When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1. Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined. Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined. Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Bake for 1¼ hours until risen, pale brown and firm to the touch. Bake for 1¼ hours until risen, pale brown and firm to the touch. Cover with a tea towel and leave on a wire rack to cool. Cover with a tea towel and leave on a wire rack to cool. Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese. Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese."
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} | 18f512dd5f95d6f2f5d84d2f8f927e53a5d003d4d64499ccab7300cf68514f22 | Aligot with roasted onions and apples recipe
An average of 5.0 out of 5 stars from 1 rating This glorious cheesy pomme purée is French comfort food at its very best, served with roasted onions and apples. 6 round large shallots or small onions, peeled and slit ¾ of the way through2 tbsp olive oil50g/1¾oz unsalted butter2 Cox's apples, quartered and cored 4 sage leaves, roughly chopped 1 bay leaf 6 round large shallots or small onions, peeled and slit ¾ of the way through 2 tbsp olive oil 50g/1¾oz unsalted butter 2 Cox's apples, quartered and cored 4 sage leaves, roughly chopped 1 bay leaf 1kg/2lb 4oz floury potatoes 6 garlic cloves, skin on 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 150g/5½oz butter 500g/1lb 2oz Cantal cheese, gratedwhite pepper, to taste 1kg/2lb 4oz floury potatoes 6 garlic cloves, skin on 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 150g/5½oz butter 500g/1lb 2oz Cantal cheese, grated white pepper, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised.To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Serve the aligot alongside the roasted onions and apples. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised. To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Serve the aligot alongside the roasted onions and apples. Serve the aligot alongside the roasted onions and apples. | {
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"title": "Aligot with roasted onions and apples recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This glorious cheesy pomme purée is French comfort food at its very best, served with roasted onions and apples. 6 round large shallots or small onions, peeled and slit ¾ of the way through2 tbsp olive oil50g/1¾oz unsalted butter2 Cox's apples, quartered and cored 4 sage leaves, roughly chopped 1 bay leaf 6 round large shallots or small onions, peeled and slit ¾ of the way through 2 tbsp olive oil 50g/1¾oz unsalted butter 2 Cox's apples, quartered and cored 4 sage leaves, roughly chopped 1 bay leaf 1kg/2lb 4oz floury potatoes 6 garlic cloves, skin on 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 150g/5½oz butter 500g/1lb 2oz Cantal cheese, gratedwhite pepper, to taste 1kg/2lb 4oz floury potatoes 6 garlic cloves, skin on 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 150g/5½oz butter 500g/1lb 2oz Cantal cheese, grated white pepper, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised.To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Serve the aligot alongside the roasted onions and apples. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised. To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Serve the aligot alongside the roasted onions and apples. Serve the aligot alongside the roasted onions and apples."
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} | 07d84de43f86442e96d0b4a33855c501bd7cbdfc75e7f2c8298479768e6911c1 | All-in-one white sauce recipe
An average of 3.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/allinonewhitesauce_66114_16x9.jpg This all-in-one white sauce couldn't be easier to make and it's perfect for pasta sauces, bakes and classics, such as lasagne. 300ml/½ pint milk (any type)25g/1oz butter20g/¾oz plain floursalt and pepper, to taste 300ml/½ pint milk (any type) 25g/1oz butter 20g/¾oz plain flour salt and pepper, to taste Method Place a saucepan over medium heat. Add the milk, butter and the flour.Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously.Season with salt and pepper. Place a saucepan over medium heat. Add the milk, butter and the flour. Place a saucepan over medium heat. Add the milk, butter and the flour. Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously. Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously. Season with salt and pepper. Season with salt and pepper. Recipe tips It’s best to use a non-stick saucepan with a silicone covered whisk to prevent scratches. Add grated cheese at the end to make a creamy cheese sauce. Pour over cooked veg, use for lasagne and other pasta bakes. Chopped fresh parsley instead of cheese makes a great sauce for fish or gammon. A couple of teaspoons of mustard makes a mustard sauce. Use vegetable spread and a plant-based milk if you like. Use any flour you have handy. If using a brown or wholemeal flour, you may need to add extra milk. | {
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"title": "All-in-one white sauce recipe",
"content": "An average of 3.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/allinonewhitesauce_66114_16x9.jpg This all-in-one white sauce couldn't be easier to make and it's perfect for pasta sauces, bakes and classics, such as lasagne. 300ml/½ pint milk (any type)25g/1oz butter20g/¾oz plain floursalt and pepper, to taste 300ml/½ pint milk (any type) 25g/1oz butter 20g/¾oz plain flour salt and pepper, to taste Method Place a saucepan over medium heat. Add the milk, butter and the flour.Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously.Season with salt and pepper. Place a saucepan over medium heat. Add the milk, butter and the flour. Place a saucepan over medium heat. Add the milk, butter and the flour. Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously. Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously. Season with salt and pepper. Season with salt and pepper. Recipe tips It’s best to use a non-stick saucepan with a silicone covered whisk to prevent scratches. Add grated cheese at the end to make a creamy cheese sauce. Pour over cooked veg, use for lasagne and other pasta bakes. Chopped fresh parsley instead of cheese makes a great sauce for fish or gammon. A couple of teaspoons of mustard makes a mustard sauce. Use vegetable spread and a plant-based milk if you like. Use any flour you have handy. If using a brown or wholemeal flour, you may need to add extra milk."
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} | 998c28b5d3d3480eaab9bf18db5a92ba2b31adb05d86931e45efee23954dc473 | Almond and orange tart recipe
An average of 4.0 out of 5 stars from 3 ratings Almond fans will love this rich tart made with bitter marmalade, sweet amaretti biscuits and warming Armagnac. For this recipe you will need a 26cm/10in spring-from cake tin. 4 free-range eggs125g/4½oz caster sugar 110g/4oz ground almonds 2 handfuls amaretti biscuits, smashed into small pieces 5 tbsp Armagnac 400g/14oz sweet shortcrust pastry, homemade or ready-made3 tbsp orange marmalade 1 orange, zest onlyhandful whole blanched almonds 75g/2½oz apricot jam, warmed throughcrème fraîche, to serve 4 free-range eggs 125g/4½oz caster sugar 110g/4oz ground almonds 2 handfuls amaretti biscuits, smashed into small pieces 5 tbsp Armagnac 400g/14oz sweet shortcrust pastry, homemade or ready-made 3 tbsp orange marmalade 1 orange, zest only handful whole blanched almonds 75g/2½oz apricot jam, warmed through crème fraîche, to serve Method Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Bake for 40–60 minutes. Remove from the oven and allow to cool. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest. Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Bake for 40–60 minutes. Remove from the oven and allow to cool. Bake for 40–60 minutes. Remove from the oven and allow to cool. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest. | {
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"title": "Almond and orange tart recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Almond fans will love this rich tart made with bitter marmalade, sweet amaretti biscuits and warming Armagnac. For this recipe you will need a 26cm/10in spring-from cake tin. 4 free-range eggs125g/4½oz caster sugar 110g/4oz ground almonds 2 handfuls amaretti biscuits, smashed into small pieces 5 tbsp Armagnac 400g/14oz sweet shortcrust pastry, homemade or ready-made3 tbsp orange marmalade 1 orange, zest onlyhandful whole blanched almonds 75g/2½oz apricot jam, warmed throughcrème fraîche, to serve 4 free-range eggs 125g/4½oz caster sugar 110g/4oz ground almonds 2 handfuls amaretti biscuits, smashed into small pieces 5 tbsp Armagnac 400g/14oz sweet shortcrust pastry, homemade or ready-made 3 tbsp orange marmalade 1 orange, zest only handful whole blanched almonds 75g/2½oz apricot jam, warmed through crème fraîche, to serve Method Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Bake for 40–60 minutes. Remove from the oven and allow to cool. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest. Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Bake for 40–60 minutes. Remove from the oven and allow to cool. Bake for 40–60 minutes. Remove from the oven and allow to cool. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest."
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} | c605d19e44548b0d42455a3778da08763e07aa3f76b33b26cc6a2d679a03d756 | Almond snowballs recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_snowballs_48356_16x9.jpg Make these delicious almond biscuits with extract rather than essence – extract comes straight from the nuts, so a genuine flavour is guaranteed. 2 free-range egg whites100g/3½oz caster sugar175g/6oz ground almonds1 tsp almond extract55g/2oz blanched almonds, chopped55g/2oz icing sugar, sifted 2 free-range egg whites 100g/3½oz caster sugar 175g/6oz ground almonds 1 tsp almond extract 55g/2oz blanched almonds, chopped 55g/2oz icing sugar, sifted Method Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy.Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread.Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack. Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy. Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy. Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes. Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread. Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread. Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack. Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack. | {
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"title": "Almond snowballs recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almond_snowballs_48356_16x9.jpg Make these delicious almond biscuits with extract rather than essence – extract comes straight from the nuts, so a genuine flavour is guaranteed. 2 free-range egg whites100g/3½oz caster sugar175g/6oz ground almonds1 tsp almond extract55g/2oz blanched almonds, chopped55g/2oz icing sugar, sifted 2 free-range egg whites 100g/3½oz caster sugar 175g/6oz ground almonds 1 tsp almond extract 55g/2oz blanched almonds, chopped 55g/2oz icing sugar, sifted Method Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy.Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread.Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack. Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy. Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy. Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes. Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread. Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread. Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack. Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack."
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} | 5dc66929d2bde1f53cfb093e490aeca5329d668ecaa209b59201ae050eb70abe | Almond semifreddo recipe
An average of 5.0 out of 5 stars from 1 rating 125g/4½oz blanched almonds75g/3oz granulated sugarolive oil, for oiling 125g/4½oz blanched almonds 75g/3oz granulated sugar olive oil, for oiling 600ml/1 pint double cream2 free-range eggs, separated100g/3½oz icing sugar, sifted2 tbsp vodka1 tbsp cherry syrup (optional) 600ml/1 pint double cream 2 free-range eggs, separated 100g/3½oz icing sugar, sifted 2 tbsp vodka 1 tbsp cherry syrup (optional) Method For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture.For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using.Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving. For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture. For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using. Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving. Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving. | {
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"title": "Almond semifreddo recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 125g/4½oz blanched almonds75g/3oz granulated sugarolive oil, for oiling 125g/4½oz blanched almonds 75g/3oz granulated sugar olive oil, for oiling 600ml/1 pint double cream2 free-range eggs, separated100g/3½oz icing sugar, sifted2 tbsp vodka1 tbsp cherry syrup (optional) 600ml/1 pint double cream 2 free-range eggs, separated 100g/3½oz icing sugar, sifted 2 tbsp vodka 1 tbsp cherry syrup (optional) Method For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture.For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using.Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving. For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture. For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using. Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving. Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving."
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} | cf312f5e6b099b7b23f61767f26d06bdd0f45389b98d5a810cfe0fbeae73399f | Almond macaroons & jam thumbprint cookies recipe
An average of 5.0 out of 5 stars from 2 ratings Cute little cookies, perfect along side a coffee or tea. 3 medium free range egg whites250g/9oz ground almonds250g/9oz caster sugarpinch of saltflaked almonds, to decorate 3 medium free range egg whites 250g/9oz ground almonds 250g/9oz caster sugar pinch of salt flaked almonds, to decorate 1 lemon, zest only 3 tsp icing sugarjam 1 lemon, zest only 3 tsp icing sugar jam Method To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6.Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed.In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt.Gently fold the dry ingredients into the egg whites until you have a thick almond paste.If making the jam thumbprint cookies, split the dough in two and set one half aside. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack.To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough.Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray.Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip.Bake in your oven for 12 minutes.Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill).Return to the oven for a further 6–8 minutes until golden brown around the edges.Once baked, leave to cool on a wire rack. To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6. To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6. Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed. Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed. In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt. In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt. Gently fold the dry ingredients into the egg whites until you have a thick almond paste. Gently fold the dry ingredients into the egg whites until you have a thick almond paste. If making the jam thumbprint cookies, split the dough in two and set one half aside. If making the jam thumbprint cookies, split the dough in two and set one half aside. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack. To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough. To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough. Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray. Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray. Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip. Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip. Bake in your oven for 12 minutes. Bake in your oven for 12 minutes. Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill). Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill). Return to the oven for a further 6–8 minutes until golden brown around the edges. Return to the oven for a further 6–8 minutes until golden brown around the edges. Once baked, leave to cool on a wire rack. Once baked, leave to cool on a wire rack. | {
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"title": "Almond macaroons & jam thumbprint cookies recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Cute little cookies, perfect along side a coffee or tea. 3 medium free range egg whites250g/9oz ground almonds250g/9oz caster sugarpinch of saltflaked almonds, to decorate 3 medium free range egg whites 250g/9oz ground almonds 250g/9oz caster sugar pinch of salt flaked almonds, to decorate 1 lemon, zest only 3 tsp icing sugarjam 1 lemon, zest only 3 tsp icing sugar jam Method To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6.Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed.In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt.Gently fold the dry ingredients into the egg whites until you have a thick almond paste.If making the jam thumbprint cookies, split the dough in two and set one half aside. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack.To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough.Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray.Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip.Bake in your oven for 12 minutes.Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill).Return to the oven for a further 6–8 minutes until golden brown around the edges.Once baked, leave to cool on a wire rack. To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6. To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6. Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed. Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed. In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt. In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt. Gently fold the dry ingredients into the egg whites until you have a thick almond paste. Gently fold the dry ingredients into the egg whites until you have a thick almond paste. If making the jam thumbprint cookies, split the dough in two and set one half aside. If making the jam thumbprint cookies, split the dough in two and set one half aside. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack. To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough. To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough. Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray. Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray. Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip. Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip. Bake in your oven for 12 minutes. Bake in your oven for 12 minutes. Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill). Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill). Return to the oven for a further 6–8 minutes until golden brown around the edges. Return to the oven for a further 6–8 minutes until golden brown around the edges. Once baked, leave to cool on a wire rack. Once baked, leave to cool on a wire rack."
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} | 9a45aeca4974a0807331ec79b948e627f4638d359722840f54951cb5d589916d | Almond-rolled goats' cheese recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almondrolledgoatsche_86765_16x9.jpg Watercress comes into season in April, when its peppery flavour will work in contrast to the rich goats’ cheese. 250g/10½oz fresh beetrootsalt and freshly ground black pepper75ml/3fl oz olive oil1 tbsp balsamic vinegar 250g/10½oz fresh beetroot salt and freshly ground black pepper 75ml/3fl oz olive oil 1 tbsp balsamic vinegar vegetable oil, for deep frying200g/7oz soft goats' cheese75g/3oz plain flour200g/7oz flaked almonds vegetable oil, for deep frying 200g/7oz soft goats' cheese 75g/3oz plain flour 200g/7oz flaked almonds 200g/7oz fresh basil leaves75g/3oz smoked almonds1 garlic clove100g/3½oz parmesan cheese, or similar vegetarian hard cheese100ml/3½fl oz olive oilsmall handful watercress, to serve 200g/7oz fresh basil leaves 75g/3oz smoked almonds 1 garlic clove 100g/3½oz parmesan cheese, or similar vegetarian hard cheese 100ml/3½fl oz olive oil small handful watercress, to serve Method Preheat the oven to 200C/400F/Gas 6.For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) .Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil. For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil. Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft. Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft. Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat. Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat. For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour. Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour. Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) . Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) . Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper. Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper. For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth. For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth. To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing. To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing. | {
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"url": "https://www.bbc.co.uk/food/recipes/almondrolledgoatsche_86765",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Almond-rolled goats' cheese 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/almondrolledgoatsche_86765_16x9.jpg Watercress comes into season in April, when its peppery flavour will work in contrast to the rich goats’ cheese. 250g/10½oz fresh beetrootsalt and freshly ground black pepper75ml/3fl oz olive oil1 tbsp balsamic vinegar 250g/10½oz fresh beetroot salt and freshly ground black pepper 75ml/3fl oz olive oil 1 tbsp balsamic vinegar vegetable oil, for deep frying200g/7oz soft goats' cheese75g/3oz plain flour200g/7oz flaked almonds vegetable oil, for deep frying 200g/7oz soft goats' cheese 75g/3oz plain flour 200g/7oz flaked almonds 200g/7oz fresh basil leaves75g/3oz smoked almonds1 garlic clove100g/3½oz parmesan cheese, or similar vegetarian hard cheese100ml/3½fl oz olive oilsmall handful watercress, to serve 200g/7oz fresh basil leaves 75g/3oz smoked almonds 1 garlic clove 100g/3½oz parmesan cheese, or similar vegetarian hard cheese 100ml/3½fl oz olive oil small handful watercress, to serve Method Preheat the oven to 200C/400F/Gas 6.For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) .Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil. For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil. Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft. Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft. Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat. Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat. For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour. Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour. Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) . Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) . Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper. Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper. For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth. For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth. To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing. To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing."
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