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} | ad0bdc047ed41cb932b75e9afb718632609d2757e63ba3481b0102b101d2a63f | Aloo burgers recipe
An average of 3.4 out of 5 stars from 5 ratings We eat aloo, as in potatoes, in so many ways. Curried, fried, mashed, etc. Potato is a love language and it’s never better than when it is spiced, fried and whacked in between a brioche burger bun to make a moreish aloo burger. 400g/14oz mashed potatoes 2 tsp ground cumin 2 spring onions, thinly sliced 2 chillies, thinly sliced 2 tbsp chilli sauce (of your preference) 2 tbsp mayonnaise 6 tbsp dried breadcrumbs 1 tsp salt 1 medium eggvegetable oil, for shallow frying 400g/14oz mashed potatoes 2 tsp ground cumin 2 spring onions, thinly sliced 2 chillies, thinly sliced 2 tbsp chilli sauce (of your preference) 2 tbsp mayonnaise 6 tbsp dried breadcrumbs 1 tsp salt 1 medium egg vegetable oil, for shallow frying 4 brioche burger buns baby spinach red onion, sliced ketchup and/or mayonnaise (optional)sriracha mayo (optional)onion rings (optional) 4 brioche burger buns baby spinach red onion, sliced ketchup and/or mayonnaise (optional) sriracha mayo (optional) onion rings (optional) Method To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Remove from the oil and pat with kitchen paper to remove any excess oil. Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using). To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Remove from the oil and pat with kitchen paper to remove any excess oil. Remove from the oil and pat with kitchen paper to remove any excess oil. Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using). Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using). | {
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"content": "An average of 3.4 out of 5 stars from 5 ratings We eat aloo, as in potatoes, in so many ways. Curried, fried, mashed, etc. Potato is a love language and it’s never better than when it is spiced, fried and whacked in between a brioche burger bun to make a moreish aloo burger. 400g/14oz mashed potatoes 2 tsp ground cumin 2 spring onions, thinly sliced 2 chillies, thinly sliced 2 tbsp chilli sauce (of your preference) 2 tbsp mayonnaise 6 tbsp dried breadcrumbs 1 tsp salt 1 medium eggvegetable oil, for shallow frying 400g/14oz mashed potatoes 2 tsp ground cumin 2 spring onions, thinly sliced 2 chillies, thinly sliced 2 tbsp chilli sauce (of your preference) 2 tbsp mayonnaise 6 tbsp dried breadcrumbs 1 tsp salt 1 medium egg vegetable oil, for shallow frying 4 brioche burger buns baby spinach red onion, sliced ketchup and/or mayonnaise (optional)sriracha mayo (optional)onion rings (optional) 4 brioche burger buns baby spinach red onion, sliced ketchup and/or mayonnaise (optional) sriracha mayo (optional) onion rings (optional) Method To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Remove from the oil and pat with kitchen paper to remove any excess oil. Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using). To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. To make the patties, put the mashed potatoes in a bowl along with the cumin, spring onion, chilli, chilli sauce, mayonnaise, breadcrumbs and salt. Mix through until evenly combined, then add the egg and mix again until incorporated. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Divide the mixture into four parts and mould each into a patty. Set aside while you heat the oil. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Take a large non-stick frying pan or wok and add a thin layer of oil. Put over a medium heat and as soon as the oil is hot, add the patties. Cook for 7 minutes on one side until crisp and golden, then turn over and cook for further 7 minutes. Remove from the oil and pat with kitchen paper to remove any excess oil. Remove from the oil and pat with kitchen paper to remove any excess oil. Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using). Add the spinach, red onion and burgers to the burger buns. Drizzle over the sauces of your choice and top with the bun lids. Serve with onion rings (if using)."
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} | d828960a5da6ad3e814065234b2379270db4ae82dd314598c8ff3c5549675ffb | Aloo bun chat recipe
An average of 5.0 out of 5 stars from 6 ratings This is Indian street food at its finest – ideal for parties and snacking. 500g/1lb 2oz ready-made mashed potato2 spring onions, finely sliced handful fresh coriander, finely chopped1 tsp chilli powder ½ tsp turmeric 1 tsp coarsely ground, toasted cumin seeds ½ tsp garam masala vegetable oil, for shallow frying3 tbsp plain flour 1 free-range egg, beaten salt 500g/1lb 2oz ready-made mashed potato 2 spring onions, finely sliced handful fresh coriander, finely chopped 1 tsp chilli powder ½ tsp turmeric 1 tsp coarsely ground, toasted cumin seeds ½ tsp garam masala vegetable oil, for shallow frying 3 tbsp plain flour 1 free-range egg, beaten salt 125g/4½oz raw cashew nuts, soaked in water for 30 minutes and drained125g/4½oz golden sultanas, soaked in water for 30 minutes and drained60g/2¼oz fresh coriander1 small green chilli, roughly chopped75ml/2½fl oz lemon juice 125g/4½oz raw cashew nuts, soaked in water for 30 minutes and drained 125g/4½oz golden sultanas, soaked in water for 30 minutes and drained 60g/2¼oz fresh coriander 1 small green chilli, roughly chopped 75ml/2½fl oz lemon juice 4 soft white bread or brioche rolls, split4 tbsp tamarind chutney 1 tbsp mayonnaise 4 soft white bread or brioche rolls, split 4 tbsp tamarind chutney 1 tbsp mayonnaise Method To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. Recipe tips Any leftover chutney will keep for around 3–5 days in the fridge in an airtight, sterilised jar. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings This is Indian street food at its finest – ideal for parties and snacking. 500g/1lb 2oz ready-made mashed potato2 spring onions, finely sliced handful fresh coriander, finely chopped1 tsp chilli powder ½ tsp turmeric 1 tsp coarsely ground, toasted cumin seeds ½ tsp garam masala vegetable oil, for shallow frying3 tbsp plain flour 1 free-range egg, beaten salt 500g/1lb 2oz ready-made mashed potato 2 spring onions, finely sliced handful fresh coriander, finely chopped 1 tsp chilli powder ½ tsp turmeric 1 tsp coarsely ground, toasted cumin seeds ½ tsp garam masala vegetable oil, for shallow frying 3 tbsp plain flour 1 free-range egg, beaten salt 125g/4½oz raw cashew nuts, soaked in water for 30 minutes and drained125g/4½oz golden sultanas, soaked in water for 30 minutes and drained60g/2¼oz fresh coriander1 small green chilli, roughly chopped75ml/2½fl oz lemon juice 125g/4½oz raw cashew nuts, soaked in water for 30 minutes and drained 125g/4½oz golden sultanas, soaked in water for 30 minutes and drained 60g/2¼oz fresh coriander 1 small green chilli, roughly chopped 75ml/2½fl oz lemon juice 4 soft white bread or brioche rolls, split4 tbsp tamarind chutney 1 tbsp mayonnaise 4 soft white bread or brioche rolls, split 4 tbsp tamarind chutney 1 tbsp mayonnaise Method To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. To make the aloo bun chat, combine the mashed potato, spring onions, coriander, chilli powder, turmeric, cumin seeds and garam masala in a bowl and season with salt. Shape into four equal-sized thick patties, the same circumference as the bread rolls. Chill in the fridge until ready to use. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. Pour the vegetable oil to a depth of 1.5cm/¾in in a large frying pan and place over a medium heat for around 5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the flour and egg in two shallow bowls and season the flour well with salt. Dip the potato patties in the flour until completely coated, then dip in the egg, followed by a final dip back in the flour. Carefully place the patties in the hot oil and fry for 2 minutes on each side, or until a deep golden colour. Try to move them as little as possible and handle carefully with a metal palette knife or slotted spoon. Transfer to drain on a plate lined with kitchen paper. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To make the green chutney, place all of the ingredients in a food processor and blitz to as smooth a consistency as possible with a few splashes of warm water. Season with salt. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. To serve, toast the rolls lightly on a griddle or non-stick frying pan. Rub a tablespoon of the tamarind chutney inside the lid of each and a tablespoon of the green chutney on the base of each. Place a potato patty on the base of each roll and top with the mayonnaise. Then add the lid of the rolls and serve immediately with extra chutney on the side. Recipe tips Any leftover chutney will keep for around 3–5 days in the fridge in an airtight, sterilised jar."
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} | 1c4de164292aa8bcec746456356013919fd61cd54dce4f000485cd3a36ef28e4 | Aloo paratha (potato-stuffed flatbreads) recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aloo_paratha_63368_16x9.jpg Aloo paratha is a staple in the north, east and west of India. These flatbreads are stuffed with spiced potato, ginger, chilli and fresh coriander, before being cooked in ghee or butter. 300g/10½oz chapati flour (atta) or wholemeal flour, plus extra for dustingpinch of salt3 tbsp ghee, or vegetable oil 300g/10½oz chapati flour (atta) or wholemeal flour, plus extra for dusting pinch of salt 3 tbsp ghee, or vegetable oil 350g/12oz potatoes, peeled and diced6cm/2½in ginger, coarsely grated1 green bird's-eye chilli, finely chopped2 tbsp finely chopped coriander leaves3 tsp chaat masala½ tsp mild chilli powdersalt, to tastebutter or ghee, for frying 350g/12oz potatoes, peeled and diced 6cm/2½in ginger, coarsely grated 1 green bird's-eye chilli, finely chopped 2 tbsp finely chopped coriander leaves 3 tsp chaat masala ½ tsp mild chilli powder salt, to taste butter or ghee, for frying Method To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature.To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside.Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out!Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature. To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature. To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside. To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside. Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out! Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out! Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. Recipe tips Aloo parathas are traditionally served with yoghurt and pickle, but you can make them as part of a larger meal too. | {
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"title": "Aloo paratha (potato-stuffed flatbreads) 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/aloo_paratha_63368_16x9.jpg Aloo paratha is a staple in the north, east and west of India. These flatbreads are stuffed with spiced potato, ginger, chilli and fresh coriander, before being cooked in ghee or butter. 300g/10½oz chapati flour (atta) or wholemeal flour, plus extra for dustingpinch of salt3 tbsp ghee, or vegetable oil 300g/10½oz chapati flour (atta) or wholemeal flour, plus extra for dusting pinch of salt 3 tbsp ghee, or vegetable oil 350g/12oz potatoes, peeled and diced6cm/2½in ginger, coarsely grated1 green bird's-eye chilli, finely chopped2 tbsp finely chopped coriander leaves3 tsp chaat masala½ tsp mild chilli powdersalt, to tastebutter or ghee, for frying 350g/12oz potatoes, peeled and diced 6cm/2½in ginger, coarsely grated 1 green bird's-eye chilli, finely chopped 2 tbsp finely chopped coriander leaves 3 tsp chaat masala ½ tsp mild chilli powder salt, to taste butter or ghee, for frying Method To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature.To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside.Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out!Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature. To make the dough, combine the flour, salt, and ghee (or oil) in a separate bowl. Add 200–220ml/7–8fl oz water a little at a time until the dough comes together. Knead to a smooth dough then rest for the dough for 15–20 minutes at room temperature. To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside. To prepare your filling, boil the potatoes until cooked through, then mash them. Combine with the rest of the filling ingredients, except the ghee, in a large mixing bowl. Mix everything together and set aside. Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out! Heat a frying pan over a medium heat. Divide the dough into 6 portions. Flatten one portion into a 7cm/2½in disc and put appoximately a sixth of the filling in the centre. Pull the edges together to enclose the filling, then seal the edge with a little water and flatten gently. Dust the stuffed paratha with flour and gently roll out to a 15cm/5in circle. Don’t make it too thin or the filling will spill out! Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. Add a teaspoon of butter or ghee to the hot pan and add the paratha. Cook for 2 minutes on one side, using a spoon to spread butter (or ghee) on the top of the paratha at the same time. Now flip it over and repeat on the other side. Turn the paratha again and cook for another minute until you see brown speckles appear on the underside. Wrap the paratha in kitchen foil to keep warm while you make the remaining parathas. Recipe tips Aloo parathas are traditionally served with yoghurt and pickle, but you can make them as part of a larger meal too."
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} | 70fa9df1e523b84442fce459d9911c2bc05beca58702dfc39443542c83c1bac3 | Alpine cheese soup recipe
An average of 4.2 out of 5 stars from 5 ratings This silky soup will transport you to the ski slopes in no time. 75g/2½oz salted butter4 shallots, finely chopped200g/7oz Parmesan, grated70g/2½oz Mrs Temple's Alpine cheese or Gruyère, grated200ml/7fl oz double cream350ml/12fl oz chicken stock salt and white pepper 75g/2½oz salted butter 4 shallots, finely chopped 200g/7oz Parmesan, grated 70g/2½oz Mrs Temple's Alpine cheese or Gruyère, grated 200ml/7fl oz double cream 350ml/12fl oz chicken stock salt and white pepper pickled asparagus, cut into small pieces wild garlic leaves (optional)crispy fried shallots rocket cressselection edible flowers (optional) pickled asparagus, cut into small pieces wild garlic leaves (optional) crispy fried shallots rocket cress selection edible flowers (optional) Method Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring.Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve. Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring. Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve. | {
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"title": "Alpine cheese soup recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings This silky soup will transport you to the ski slopes in no time. 75g/2½oz salted butter4 shallots, finely chopped200g/7oz Parmesan, grated70g/2½oz Mrs Temple's Alpine cheese or Gruyère, grated200ml/7fl oz double cream350ml/12fl oz chicken stock salt and white pepper 75g/2½oz salted butter 4 shallots, finely chopped 200g/7oz Parmesan, grated 70g/2½oz Mrs Temple's Alpine cheese or Gruyère, grated 200ml/7fl oz double cream 350ml/12fl oz chicken stock salt and white pepper pickled asparagus, cut into small pieces wild garlic leaves (optional)crispy fried shallots rocket cressselection edible flowers (optional) pickled asparagus, cut into small pieces wild garlic leaves (optional) crispy fried shallots rocket cress selection edible flowers (optional) Method Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring.Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve. Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring. Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve."
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} | 9e30873e8a3fd06c270ecef62704cb17f5a1cfc88c43a7ee8ff501ac064ac4ea | Aloo tikki chaat recipe
An average of 5.0 out of 5 stars from 1 rating An epic, Indian-style chaat (traditional street food) featuring two types of chutney, fried potato cakes, curried chickpeas and sweet yoghurt. 600g/1lb 5oz boiled potatoes, grated1cm/½in fresh root ginger, finely chopped 3 green chillies, finely chopped1 tsp cumin seeds, toasted1 tbsp cornflour1 tsp saltoil, for frying 600g/1lb 5oz boiled potatoes, grated 1cm/½in fresh root ginger, finely chopped 3 green chillies, finely chopped 1 tsp cumin seeds, toasted 1 tbsp cornflour 1 tsp salt oil, for frying 100g/3½oz tamarind pulp50g/1¾oz pitted dates (optional)300ml/½pt water1 bay leaf1 black cardamom pod30g/1oz jaggery1 tsp red chilli powder1½ tsp ground ginger¼ tsp salt 100g/3½oz tamarind pulp 50g/1¾oz pitted dates (optional) 300ml/½pt water 1 bay leaf 1 black cardamom pod 30g/1oz jaggery 1 tsp red chilli powder 1½ tsp ground ginger ¼ tsp salt 3 tbsp vegetable oil1 tsp cumin seeds½ tsp asafoetida 1 medium onion, finely chopped1 tbsp ginger garlic paste1 tsp chopped green chillies1 tsp red chilli powder1 tsp ground turmeric1 tsp dried mango powder1 tsp dried pomegranate powder1 large tomato, chopped400g tin chickpeas, drained1 lemon, juice onlysmall bunch coriander, choppedpinch salt 3 tbsp vegetable oil 1 tsp cumin seeds ½ tsp asafoetida 1 medium onion, finely chopped 1 tbsp ginger garlic paste 1 tsp chopped green chillies 1 tsp red chilli powder 1 tsp ground turmeric 1 tsp dried mango powder 1 tsp dried pomegranate powder 1 large tomato, chopped 400g tin chickpeas, drained 1 lemon, juice only small bunch coriander, chopped pinch salt 300g/10½oz petit pois (shelled or frozen)2.5cm/1in piece fresh root ginger2 garlic cloves, peeledsmall handful fresh mint leaves2 hot green chillies½ tsp sugar1½ tbsp mustard oil½ lime, juice only ½ tsp salt 300g/10½oz petit pois (shelled or frozen) 2.5cm/1in piece fresh root ginger 2 garlic cloves, peeled small handful fresh mint leaves 2 hot green chillies ½ tsp sugar 1½ tbsp mustard oil ½ lime, juice only ½ tsp salt 250ml/9fl oz natural yoghurt1 tsp sugar½ tsp salt½ tsp roasted and crushed cumin seeds 250ml/9fl oz natural yoghurt 1 tsp sugar ½ tsp salt ½ tsp roasted and crushed cumin seeds 1 tbsp pomegranate seeds1 tbsp sev (available in Indian grocery stores)1 tsp chaat masala 1 tbsp pomegranate seeds 1 tbsp sev (available in Indian grocery stores) 1 tsp chaat masala Method Combine all the potato cake ingredients (except the oil) in a large bowl. Mix well and divide into eight equal-sized balls. Press down each ball with your palm to make a flat patty or cake, around 10cm/4in in diameter. Pop in the fridge until you're ready to fry.Put all the tamarind chutney ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 12–15 minutes until glossy. Strain the mixture through a strainer, then transfer to a bowl and chill in the fridge. For the curried chickpeas, first heat the oil in a heavy-bottomed pan, then add the cumin seeds and asafoetida. Fry until the seeds crackle, then add the onion and sauté until golden. Add the ginger and garlic paste and stir for 1 minute. Add the chopped green chillies and the ground spices, then cook for 1 minute. Add the tomato and cook for 5 minutes until soft, then stir in the chickpeas and mash lightly to thicken it. Season with salt, add lemon juice and finish with chopped coriander leaves. Remove from the heat and keep warm.Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge.Heat a frying pan and add 2 tablespoons vegetable oil, once hot add the cakes and fry until golden brown. Remove and leave them on kitchen paper. This will take around 5 minutes on each side.To prepare the chaat, spread the curried chickpeas on a serving platter and arrange the potato cakes on top. Put the tamarind, coriander chutney and sweet yoghurt on top, then swirl a spoon through the mixture to form streaks of different colours. Sprinkle the chickpea sev, pomegranate seeds and chaat masala on top and enjoy. Combine all the potato cake ingredients (except the oil) in a large bowl. Mix well and divide into eight equal-sized balls. Press down each ball with your palm to make a flat patty or cake, around 10cm/4in in diameter. Pop in the fridge until you're ready to fry. Combine all the potato cake ingredients (except the oil) in a large bowl. Mix well and divide into eight equal-sized balls. Press down each ball with your palm to make a flat patty or cake, around 10cm/4in in diameter. Pop in the fridge until you're ready to fry. Put all the tamarind chutney ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 12–15 minutes until glossy. Strain the mixture through a strainer, then transfer to a bowl and chill in the fridge. Put all the tamarind chutney ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 12–15 minutes until glossy. Strain the mixture through a strainer, then transfer to a bowl and chill in the fridge. For the curried chickpeas, first heat the oil in a heavy-bottomed pan, then add the cumin seeds and asafoetida. Fry until the seeds crackle, then add the onion and sauté until golden. Add the ginger and garlic paste and stir for 1 minute. Add the chopped green chillies and the ground spices, then cook for 1 minute. Add the tomato and cook for 5 minutes until soft, then stir in the chickpeas and mash lightly to thicken it. Season with salt, add lemon juice and finish with chopped coriander leaves. Remove from the heat and keep warm. For the curried chickpeas, first heat the oil in a heavy-bottomed pan, then add the cumin seeds and asafoetida. Fry until the seeds crackle, then add the onion and sauté until golden. Add the ginger and garlic paste and stir for 1 minute. Add the chopped green chillies and the ground spices, then cook for 1 minute. Add the tomato and cook for 5 minutes until soft, then stir in the chickpeas and mash lightly to thicken it. Season with salt, add lemon juice and finish with chopped coriander leaves. Remove from the heat and keep warm. Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge. Heat a frying pan and add 2 tablespoons vegetable oil, once hot add the cakes and fry until golden brown. Remove and leave them on kitchen paper. This will take around 5 minutes on each side. Heat a frying pan and add 2 tablespoons vegetable oil, once hot add the cakes and fry until golden brown. Remove and leave them on kitchen paper. This will take around 5 minutes on each side. To prepare the chaat, spread the curried chickpeas on a serving platter and arrange the potato cakes on top. Put the tamarind, coriander chutney and sweet yoghurt on top, then swirl a spoon through the mixture to form streaks of different colours. Sprinkle the chickpea sev, pomegranate seeds and chaat masala on top and enjoy. To prepare the chaat, spread the curried chickpeas on a serving platter and arrange the potato cakes on top. Put the tamarind, coriander chutney and sweet yoghurt on top, then swirl a spoon through the mixture to form streaks of different colours. Sprinkle the chickpea sev, pomegranate seeds and chaat masala on top and enjoy. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating An epic, Indian-style chaat (traditional street food) featuring two types of chutney, fried potato cakes, curried chickpeas and sweet yoghurt. 600g/1lb 5oz boiled potatoes, grated1cm/½in fresh root ginger, finely chopped 3 green chillies, finely chopped1 tsp cumin seeds, toasted1 tbsp cornflour1 tsp saltoil, for frying 600g/1lb 5oz boiled potatoes, grated 1cm/½in fresh root ginger, finely chopped 3 green chillies, finely chopped 1 tsp cumin seeds, toasted 1 tbsp cornflour 1 tsp salt oil, for frying 100g/3½oz tamarind pulp50g/1¾oz pitted dates (optional)300ml/½pt water1 bay leaf1 black cardamom pod30g/1oz jaggery1 tsp red chilli powder1½ tsp ground ginger¼ tsp salt 100g/3½oz tamarind pulp 50g/1¾oz pitted dates (optional) 300ml/½pt water 1 bay leaf 1 black cardamom pod 30g/1oz jaggery 1 tsp red chilli powder 1½ tsp ground ginger ¼ tsp salt 3 tbsp vegetable oil1 tsp cumin seeds½ tsp asafoetida 1 medium onion, finely chopped1 tbsp ginger garlic paste1 tsp chopped green chillies1 tsp red chilli powder1 tsp ground turmeric1 tsp dried mango powder1 tsp dried pomegranate powder1 large tomato, chopped400g tin chickpeas, drained1 lemon, juice onlysmall bunch coriander, choppedpinch salt 3 tbsp vegetable oil 1 tsp cumin seeds ½ tsp asafoetida 1 medium onion, finely chopped 1 tbsp ginger garlic paste 1 tsp chopped green chillies 1 tsp red chilli powder 1 tsp ground turmeric 1 tsp dried mango powder 1 tsp dried pomegranate powder 1 large tomato, chopped 400g tin chickpeas, drained 1 lemon, juice only small bunch coriander, chopped pinch salt 300g/10½oz petit pois (shelled or frozen)2.5cm/1in piece fresh root ginger2 garlic cloves, peeledsmall handful fresh mint leaves2 hot green chillies½ tsp sugar1½ tbsp mustard oil½ lime, juice only ½ tsp salt 300g/10½oz petit pois (shelled or frozen) 2.5cm/1in piece fresh root ginger 2 garlic cloves, peeled small handful fresh mint leaves 2 hot green chillies ½ tsp sugar 1½ tbsp mustard oil ½ lime, juice only ½ tsp salt 250ml/9fl oz natural yoghurt1 tsp sugar½ tsp salt½ tsp roasted and crushed cumin seeds 250ml/9fl oz natural yoghurt 1 tsp sugar ½ tsp salt ½ tsp roasted and crushed cumin seeds 1 tbsp pomegranate seeds1 tbsp sev (available in Indian grocery stores)1 tsp chaat masala 1 tbsp pomegranate seeds 1 tbsp sev (available in Indian grocery stores) 1 tsp chaat masala Method Combine all the potato cake ingredients (except the oil) in a large bowl. Mix well and divide into eight equal-sized balls. Press down each ball with your palm to make a flat patty or cake, around 10cm/4in in diameter. Pop in the fridge until you're ready to fry.Put all the tamarind chutney ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 12–15 minutes until glossy. Strain the mixture through a strainer, then transfer to a bowl and chill in the fridge. For the curried chickpeas, first heat the oil in a heavy-bottomed pan, then add the cumin seeds and asafoetida. Fry until the seeds crackle, then add the onion and sauté until golden. Add the ginger and garlic paste and stir for 1 minute. Add the chopped green chillies and the ground spices, then cook for 1 minute. Add the tomato and cook for 5 minutes until soft, then stir in the chickpeas and mash lightly to thicken it. Season with salt, add lemon juice and finish with chopped coriander leaves. Remove from the heat and keep warm.Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge.Heat a frying pan and add 2 tablespoons vegetable oil, once hot add the cakes and fry until golden brown. Remove and leave them on kitchen paper. This will take around 5 minutes on each side.To prepare the chaat, spread the curried chickpeas on a serving platter and arrange the potato cakes on top. Put the tamarind, coriander chutney and sweet yoghurt on top, then swirl a spoon through the mixture to form streaks of different colours. Sprinkle the chickpea sev, pomegranate seeds and chaat masala on top and enjoy. Combine all the potato cake ingredients (except the oil) in a large bowl. Mix well and divide into eight equal-sized balls. Press down each ball with your palm to make a flat patty or cake, around 10cm/4in in diameter. Pop in the fridge until you're ready to fry. Combine all the potato cake ingredients (except the oil) in a large bowl. Mix well and divide into eight equal-sized balls. Press down each ball with your palm to make a flat patty or cake, around 10cm/4in in diameter. Pop in the fridge until you're ready to fry. Put all the tamarind chutney ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 12–15 minutes until glossy. Strain the mixture through a strainer, then transfer to a bowl and chill in the fridge. Put all the tamarind chutney ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 12–15 minutes until glossy. Strain the mixture through a strainer, then transfer to a bowl and chill in the fridge. For the curried chickpeas, first heat the oil in a heavy-bottomed pan, then add the cumin seeds and asafoetida. Fry until the seeds crackle, then add the onion and sauté until golden. Add the ginger and garlic paste and stir for 1 minute. Add the chopped green chillies and the ground spices, then cook for 1 minute. Add the tomato and cook for 5 minutes until soft, then stir in the chickpeas and mash lightly to thicken it. Season with salt, add lemon juice and finish with chopped coriander leaves. Remove from the heat and keep warm. For the curried chickpeas, first heat the oil in a heavy-bottomed pan, then add the cumin seeds and asafoetida. Fry until the seeds crackle, then add the onion and sauté until golden. Add the ginger and garlic paste and stir for 1 minute. Add the chopped green chillies and the ground spices, then cook for 1 minute. Add the tomato and cook for 5 minutes until soft, then stir in the chickpeas and mash lightly to thicken it. Season with salt, add lemon juice and finish with chopped coriander leaves. Remove from the heat and keep warm. Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge. Heat a frying pan and add 2 tablespoons vegetable oil, once hot add the cakes and fry until golden brown. Remove and leave them on kitchen paper. This will take around 5 minutes on each side. Heat a frying pan and add 2 tablespoons vegetable oil, once hot add the cakes and fry until golden brown. Remove and leave them on kitchen paper. This will take around 5 minutes on each side. To prepare the chaat, spread the curried chickpeas on a serving platter and arrange the potato cakes on top. Put the tamarind, coriander chutney and sweet yoghurt on top, then swirl a spoon through the mixture to form streaks of different colours. Sprinkle the chickpea sev, pomegranate seeds and chaat masala on top and enjoy. To prepare the chaat, spread the curried chickpeas on a serving platter and arrange the potato cakes on top. Put the tamarind, coriander chutney and sweet yoghurt on top, then swirl a spoon through the mixture to form streaks of different colours. Sprinkle the chickpea sev, pomegranate seeds and chaat masala on top and enjoy."
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} | 23abfa668398d97da27f2a0ca895aa4e416189e7d4dc2a96fb8e376bc96a8f6c | Amalfi lemon risotto with crab salad recipe
An average of 4.8 out of 5 stars from 5 ratings A fresh and zingy dish that’s perfect for a summer’s day. If you can’t get Amalfi lemons, use good quality unwaxed lemons. 1 Amalfi lemon, quartered and thinly sliced 10g/1/3oz sugar50ml/2fl oz olive oilsalt 1 Amalfi lemon, quartered and thinly sliced 10g/1/3oz sugar 50ml/2fl oz olive oil salt 1 tbsp olive oil2 shallots, finely chopped700ml/1¼ pint vegetable stock250g/9oz carnaroli or arborio rice100ml/3½fl oz white wine80g/3oz unsalted butter, diced80g/3oz Parmesan, finely grated40g/1½oz mascarpone1 Amalfi lemon, zest onlysalt 1 tbsp olive oil 2 shallots, finely chopped 700ml/1¼ pint vegetable stock 250g/9oz carnaroli or arborio rice 100ml/3½fl oz white wine 80g/3oz unsalted butter, diced 80g/3oz Parmesan, finely grated 40g/1½oz mascarpone 1 Amalfi lemon, zest only salt 200g/7oz picked white crab meat3 tbsp confit lemon, from above3 baby courgettes, thinly sliced2 tsp finely chopped chives1 Amalfi lemon, zest only2 tbsp extra virgin olive oil 200g/7oz picked white crab meat 3 tbsp confit lemon, from above 3 baby courgettes, thinly sliced 2 tsp finely chopped chives 1 Amalfi lemon, zest only 2 tbsp extra virgin olive oil baby basil cress (optional)drizzle extra virgin olive oil1 Amalfi lemon, zest only baby basil cress (optional) drizzle extra virgin olive oil 1 Amalfi lemon, zest only Method To make the confit lemon, place the lemon slices in a lidded container and sprinkle over the sugar and a pinch of salt. Cover with olive oil and mix well, place the lid on and put in the fridge overnight. To make the risotto, heat the oil in a medium sauté pan and fry the shallots over a low-medium heat, until softened. Place the vegetable stock in a saucepan and keep warm over a medium heat. Add the rice to the shallots and stir well, pour in the wine and let it evaporate. Add the hot stock a ladle at a time, stirring and allowing the stock to be absorbed before adding more. It should take around 20 minutes to add all of the stock.Remove the risotto from the heat and add the butter and Parmesan. Mix well with a plastic or wooden spoon until smooth and creamy. Add the mascarpone and mix again. Check the seasoning and add more salt if needed, then sprinkle over the lemon zest and stir through. To make the crab salad, place the crab meat in a bowl with the confit lemon, courgettes and chives. Season with salt, then add the lemon zest and olive oil and mix well. To serve, divide the risotto between four serving bowls and spoon the crab salad over the top. Finish with the baby basil cress, lemon zest and a drizzle of olive oil. To make the confit lemon, place the lemon slices in a lidded container and sprinkle over the sugar and a pinch of salt. Cover with olive oil and mix well, place the lid on and put in the fridge overnight. To make the confit lemon, place the lemon slices in a lidded container and sprinkle over the sugar and a pinch of salt. Cover with olive oil and mix well, place the lid on and put in the fridge overnight. To make the risotto, heat the oil in a medium sauté pan and fry the shallots over a low-medium heat, until softened. To make the risotto, heat the oil in a medium sauté pan and fry the shallots over a low-medium heat, until softened. Place the vegetable stock in a saucepan and keep warm over a medium heat. Place the vegetable stock in a saucepan and keep warm over a medium heat. Add the rice to the shallots and stir well, pour in the wine and let it evaporate. Add the hot stock a ladle at a time, stirring and allowing the stock to be absorbed before adding more. It should take around 20 minutes to add all of the stock. Add the rice to the shallots and stir well, pour in the wine and let it evaporate. Add the hot stock a ladle at a time, stirring and allowing the stock to be absorbed before adding more. It should take around 20 minutes to add all of the stock. Remove the risotto from the heat and add the butter and Parmesan. Mix well with a plastic or wooden spoon until smooth and creamy. Add the mascarpone and mix again. Check the seasoning and add more salt if needed, then sprinkle over the lemon zest and stir through. Remove the risotto from the heat and add the butter and Parmesan. Mix well with a plastic or wooden spoon until smooth and creamy. Add the mascarpone and mix again. Check the seasoning and add more salt if needed, then sprinkle over the lemon zest and stir through. To make the crab salad, place the crab meat in a bowl with the confit lemon, courgettes and chives. Season with salt, then add the lemon zest and olive oil and mix well. To make the crab salad, place the crab meat in a bowl with the confit lemon, courgettes and chives. Season with salt, then add the lemon zest and olive oil and mix well. To serve, divide the risotto between four serving bowls and spoon the crab salad over the top. Finish with the baby basil cress, lemon zest and a drizzle of olive oil. To serve, divide the risotto between four serving bowls and spoon the crab salad over the top. Finish with the baby basil cress, lemon zest and a drizzle of olive oil. | {
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"title": "Amalfi lemon risotto with crab salad recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings A fresh and zingy dish that’s perfect for a summer’s day. If you can’t get Amalfi lemons, use good quality unwaxed lemons. 1 Amalfi lemon, quartered and thinly sliced 10g/1/3oz sugar50ml/2fl oz olive oilsalt 1 Amalfi lemon, quartered and thinly sliced 10g/1/3oz sugar 50ml/2fl oz olive oil salt 1 tbsp olive oil2 shallots, finely chopped700ml/1¼ pint vegetable stock250g/9oz carnaroli or arborio rice100ml/3½fl oz white wine80g/3oz unsalted butter, diced80g/3oz Parmesan, finely grated40g/1½oz mascarpone1 Amalfi lemon, zest onlysalt 1 tbsp olive oil 2 shallots, finely chopped 700ml/1¼ pint vegetable stock 250g/9oz carnaroli or arborio rice 100ml/3½fl oz white wine 80g/3oz unsalted butter, diced 80g/3oz Parmesan, finely grated 40g/1½oz mascarpone 1 Amalfi lemon, zest only salt 200g/7oz picked white crab meat3 tbsp confit lemon, from above3 baby courgettes, thinly sliced2 tsp finely chopped chives1 Amalfi lemon, zest only2 tbsp extra virgin olive oil 200g/7oz picked white crab meat 3 tbsp confit lemon, from above 3 baby courgettes, thinly sliced 2 tsp finely chopped chives 1 Amalfi lemon, zest only 2 tbsp extra virgin olive oil baby basil cress (optional)drizzle extra virgin olive oil1 Amalfi lemon, zest only baby basil cress (optional) drizzle extra virgin olive oil 1 Amalfi lemon, zest only Method To make the confit lemon, place the lemon slices in a lidded container and sprinkle over the sugar and a pinch of salt. Cover with olive oil and mix well, place the lid on and put in the fridge overnight. To make the risotto, heat the oil in a medium sauté pan and fry the shallots over a low-medium heat, until softened. Place the vegetable stock in a saucepan and keep warm over a medium heat. Add the rice to the shallots and stir well, pour in the wine and let it evaporate. Add the hot stock a ladle at a time, stirring and allowing the stock to be absorbed before adding more. It should take around 20 minutes to add all of the stock.Remove the risotto from the heat and add the butter and Parmesan. Mix well with a plastic or wooden spoon until smooth and creamy. Add the mascarpone and mix again. Check the seasoning and add more salt if needed, then sprinkle over the lemon zest and stir through. To make the crab salad, place the crab meat in a bowl with the confit lemon, courgettes and chives. Season with salt, then add the lemon zest and olive oil and mix well. To serve, divide the risotto between four serving bowls and spoon the crab salad over the top. Finish with the baby basil cress, lemon zest and a drizzle of olive oil. To make the confit lemon, place the lemon slices in a lidded container and sprinkle over the sugar and a pinch of salt. Cover with olive oil and mix well, place the lid on and put in the fridge overnight. To make the confit lemon, place the lemon slices in a lidded container and sprinkle over the sugar and a pinch of salt. Cover with olive oil and mix well, place the lid on and put in the fridge overnight. To make the risotto, heat the oil in a medium sauté pan and fry the shallots over a low-medium heat, until softened. To make the risotto, heat the oil in a medium sauté pan and fry the shallots over a low-medium heat, until softened. Place the vegetable stock in a saucepan and keep warm over a medium heat. Place the vegetable stock in a saucepan and keep warm over a medium heat. Add the rice to the shallots and stir well, pour in the wine and let it evaporate. Add the hot stock a ladle at a time, stirring and allowing the stock to be absorbed before adding more. It should take around 20 minutes to add all of the stock. Add the rice to the shallots and stir well, pour in the wine and let it evaporate. Add the hot stock a ladle at a time, stirring and allowing the stock to be absorbed before adding more. It should take around 20 minutes to add all of the stock. Remove the risotto from the heat and add the butter and Parmesan. Mix well with a plastic or wooden spoon until smooth and creamy. Add the mascarpone and mix again. Check the seasoning and add more salt if needed, then sprinkle over the lemon zest and stir through. Remove the risotto from the heat and add the butter and Parmesan. Mix well with a plastic or wooden spoon until smooth and creamy. Add the mascarpone and mix again. Check the seasoning and add more salt if needed, then sprinkle over the lemon zest and stir through. To make the crab salad, place the crab meat in a bowl with the confit lemon, courgettes and chives. Season with salt, then add the lemon zest and olive oil and mix well. To make the crab salad, place the crab meat in a bowl with the confit lemon, courgettes and chives. Season with salt, then add the lemon zest and olive oil and mix well. To serve, divide the risotto between four serving bowls and spoon the crab salad over the top. Finish with the baby basil cress, lemon zest and a drizzle of olive oil. To serve, divide the risotto between four serving bowls and spoon the crab salad over the top. Finish with the baby basil cress, lemon zest and a drizzle of olive oil."
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} | 92dcd57a2f594ebaa13f7487b50648946733f37feb66ca1f07bd91080a5fc7a5 | Amaretto sour recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amaretto_sour_20131_16x9.jpg Like a Bakewell tart in a glass, the amaretto sour is perfect before or after dinner with its sweet-sharp almond flavour. 50ml/2fl oz amaretto 75ml/3fl oz lemon juice1 tbsp simple sugar syrup (see Recipe Tips)1 egg, white onlyice cubes2 maraschino cherries, to garnish 50ml/2fl oz amaretto 75ml/3fl oz lemon juice 1 tbsp simple sugar syrup (see Recipe Tips) 1 egg, white only ice cubes 2 maraschino cherries, to garnish Method Put 2 coupe or martini glasses into the freezer to chill.Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Put 2 coupe or martini glasses into the freezer to chill. Put 2 coupe or martini glasses into the freezer to chill. Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Recipe tips Getting the egg white to foam up takes a bit of practice but the good thing is it’s quite a forgiving cocktail - if you pour it into the glasses and you’re not happy with how foamy it is you can simply pour it back into the shaker and give it another shake. To make the sugar syrup, combine equal weights of sugar and boiling water in a bowl or bottle and stir or shake until the sugar dissolves. Allow the syrup to cool before using. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amaretto_sour_20131_16x9.jpg Like a Bakewell tart in a glass, the amaretto sour is perfect before or after dinner with its sweet-sharp almond flavour. 50ml/2fl oz amaretto 75ml/3fl oz lemon juice1 tbsp simple sugar syrup (see Recipe Tips)1 egg, white onlyice cubes2 maraschino cherries, to garnish 50ml/2fl oz amaretto 75ml/3fl oz lemon juice 1 tbsp simple sugar syrup (see Recipe Tips) 1 egg, white only ice cubes 2 maraschino cherries, to garnish Method Put 2 coupe or martini glasses into the freezer to chill.Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Put 2 coupe or martini glasses into the freezer to chill. Put 2 coupe or martini glasses into the freezer to chill. Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Recipe tips Getting the egg white to foam up takes a bit of practice but the good thing is it’s quite a forgiving cocktail - if you pour it into the glasses and you’re not happy with how foamy it is you can simply pour it back into the shaker and give it another shake. To make the sugar syrup, combine equal weights of sugar and boiling water in a bowl or bottle and stir or shake until the sugar dissolves. Allow the syrup to cool before using."
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} | c56489e3a28982f2480f5e1d796755223573f65b6ec2206a39d2004f8a43511d | Alsace tart recipe
An average of 0.0 out of 5 stars from 0 ratings This sweet tart is packed with a sweet soft cheese filling and served with boozy kirsch raisins. 60g/2¼oz butter, at room temperature1 free-range egg yolk 30g/1oz icing sugar 90g/3¼oz plain flour 60g/2¼oz butter, at room temperature 1 free-range egg yolk 30g/1oz icing sugar 90g/3¼oz plain flour 160g/5¾oz caster sugar 1 vanilla pod, seeds removed and pod discard 3 free-range egg, yolks and whites seperated500g/1lb 2oz fromage frais100g/3½oz crème fraîche 160g/5¾oz caster sugar 1 vanilla pod, seeds removed and pod discard 3 free-range egg, yolks and whites seperated 500g/1lb 2oz fromage frais 100g/3½oz crème fraîche 100g/3½oz raisins 150ml/5fl oz kirsch eau de vie 100g/3½oz raisins 150ml/5fl oz kirsch eau de vie Method To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool.Reduce the oven temperature to 170C/150C Fan/Gas 3. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Serve the tart in slices with the soaked raisins over the top. To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool. Reduce the oven temperature to 170C/150C Fan/Gas 3. Reduce the oven temperature to 170C/150C Fan/Gas 3. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Serve the tart in slices with the soaked raisins over the top. Serve the tart in slices with the soaked raisins over the top. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This sweet tart is packed with a sweet soft cheese filling and served with boozy kirsch raisins. 60g/2¼oz butter, at room temperature1 free-range egg yolk 30g/1oz icing sugar 90g/3¼oz plain flour 60g/2¼oz butter, at room temperature 1 free-range egg yolk 30g/1oz icing sugar 90g/3¼oz plain flour 160g/5¾oz caster sugar 1 vanilla pod, seeds removed and pod discard 3 free-range egg, yolks and whites seperated500g/1lb 2oz fromage frais100g/3½oz crème fraîche 160g/5¾oz caster sugar 1 vanilla pod, seeds removed and pod discard 3 free-range egg, yolks and whites seperated 500g/1lb 2oz fromage frais 100g/3½oz crème fraîche 100g/3½oz raisins 150ml/5fl oz kirsch eau de vie 100g/3½oz raisins 150ml/5fl oz kirsch eau de vie Method To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool.Reduce the oven temperature to 170C/150C Fan/Gas 3. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Serve the tart in slices with the soaked raisins over the top. To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool. Reduce the oven temperature to 170C/150C Fan/Gas 3. Reduce the oven temperature to 170C/150C Fan/Gas 3. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Serve the tart in slices with the soaked raisins over the top. Serve the tart in slices with the soaked raisins over the top."
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} | 0468a2841fbeda9e95b7ef33d9c2a7f2a013f2de34ba1a2073d481a79649b7a1 | Amaretto semifreddo with roasted peaches recipe
An average of 4.0 out of 5 stars from 1 rating This dish takes a classic frozen pudding and serves it alongside fresh roasted peaches for a delightful summer dessert. 150g/5½oz caster sugar15g/½oz almonds 150g/5½oz caster sugar 15g/½oz almonds 3 free-range egg whites140g/5oz caster sugar 225ml/8fl oz double cream ½ vanilla pod, split and seeds removed 2 tbsp amaretto 3 free-range egg whites 140g/5oz caster sugar 225ml/8fl oz double cream ½ vanilla pod, split and seeds removed 2 tbsp amaretto 25g/1oz salted butter½ vanilla pod, split and seeds removed 1 tbsp caster sugar 2 tbsp amaretto 2 ripe flat peaches, stones removed 25g/1oz salted butter ½ vanilla pod, split and seeds removed 1 tbsp caster sugar 2 tbsp amaretto 2 ripe flat peaches, stones removed Method For the almond crumb, add the sugar to a saucepan and place over a medium heat. When the sugar starts to melt and turn to a liquid around the edges, slightly shake the pan but do not stir. Leave until about a quarter of the sugar has melted and then slowly stir the pan until all the sugar is melted and a caramel forms. Stir in the almonds and then pour on to a baking tray lined with baking paper. Leave to cool completely then crack and blitz the mixture to a crumb. For the amaretto semifreddo, beat the egg whites in a bowl, gradually adding the sugar until stiff peaks form. In a separate bowl, whip the cream, vanilla seeds and amaretto until the cream forms soft peaks. Fold the two mixtures together and then stir in the almond crumb. Spoon into six individual cling film-lined small dessert moulds. Leave in the freezer for a few hours to set. For the roasted peaches, preheat the oven to 190C/170C Fan/Gas 5. Heat the butter and vanilla seeds in a saucepan. Stir in the sugar and amaretto. Add the peaches and baste in the melted butter for a few minutes. Place the peaches in a small roasting tin and spoon the liquor over. Roast in the oven for 20–25 minutes, basting the peaches every now and then, until the peaches are golden brown and caramelised and the liquor has almost reduced to a syrup. Serve the peaches alongside the semifreddos. For the almond crumb, add the sugar to a saucepan and place over a medium heat. When the sugar starts to melt and turn to a liquid around the edges, slightly shake the pan but do not stir. Leave until about a quarter of the sugar has melted and then slowly stir the pan until all the sugar is melted and a caramel forms. Stir in the almonds and then pour on to a baking tray lined with baking paper. Leave to cool completely then crack and blitz the mixture to a crumb. For the almond crumb, add the sugar to a saucepan and place over a medium heat. When the sugar starts to melt and turn to a liquid around the edges, slightly shake the pan but do not stir. Leave until about a quarter of the sugar has melted and then slowly stir the pan until all the sugar is melted and a caramel forms. Stir in the almonds and then pour on to a baking tray lined with baking paper. Leave to cool completely then crack and blitz the mixture to a crumb. For the amaretto semifreddo, beat the egg whites in a bowl, gradually adding the sugar until stiff peaks form. In a separate bowl, whip the cream, vanilla seeds and amaretto until the cream forms soft peaks. Fold the two mixtures together and then stir in the almond crumb. Spoon into six individual cling film-lined small dessert moulds. Leave in the freezer for a few hours to set. For the amaretto semifreddo, beat the egg whites in a bowl, gradually adding the sugar until stiff peaks form. In a separate bowl, whip the cream, vanilla seeds and amaretto until the cream forms soft peaks. Fold the two mixtures together and then stir in the almond crumb. Spoon into six individual cling film-lined small dessert moulds. Leave in the freezer for a few hours to set. For the roasted peaches, preheat the oven to 190C/170C Fan/Gas 5. Heat the butter and vanilla seeds in a saucepan. Stir in the sugar and amaretto. Add the peaches and baste in the melted butter for a few minutes. Place the peaches in a small roasting tin and spoon the liquor over. Roast in the oven for 20–25 minutes, basting the peaches every now and then, until the peaches are golden brown and caramelised and the liquor has almost reduced to a syrup. For the roasted peaches, preheat the oven to 190C/170C Fan/Gas 5. Heat the butter and vanilla seeds in a saucepan. Stir in the sugar and amaretto. Add the peaches and baste in the melted butter for a few minutes. Place the peaches in a small roasting tin and spoon the liquor over. Roast in the oven for 20–25 minutes, basting the peaches every now and then, until the peaches are golden brown and caramelised and the liquor has almost reduced to a syrup. Serve the peaches alongside the semifreddos. Serve the peaches alongside the semifreddos. | {
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"title": "Amaretto semifreddo with roasted peaches recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This dish takes a classic frozen pudding and serves it alongside fresh roasted peaches for a delightful summer dessert. 150g/5½oz caster sugar15g/½oz almonds 150g/5½oz caster sugar 15g/½oz almonds 3 free-range egg whites140g/5oz caster sugar 225ml/8fl oz double cream ½ vanilla pod, split and seeds removed 2 tbsp amaretto 3 free-range egg whites 140g/5oz caster sugar 225ml/8fl oz double cream ½ vanilla pod, split and seeds removed 2 tbsp amaretto 25g/1oz salted butter½ vanilla pod, split and seeds removed 1 tbsp caster sugar 2 tbsp amaretto 2 ripe flat peaches, stones removed 25g/1oz salted butter ½ vanilla pod, split and seeds removed 1 tbsp caster sugar 2 tbsp amaretto 2 ripe flat peaches, stones removed Method For the almond crumb, add the sugar to a saucepan and place over a medium heat. When the sugar starts to melt and turn to a liquid around the edges, slightly shake the pan but do not stir. Leave until about a quarter of the sugar has melted and then slowly stir the pan until all the sugar is melted and a caramel forms. Stir in the almonds and then pour on to a baking tray lined with baking paper. Leave to cool completely then crack and blitz the mixture to a crumb. For the amaretto semifreddo, beat the egg whites in a bowl, gradually adding the sugar until stiff peaks form. In a separate bowl, whip the cream, vanilla seeds and amaretto until the cream forms soft peaks. Fold the two mixtures together and then stir in the almond crumb. Spoon into six individual cling film-lined small dessert moulds. Leave in the freezer for a few hours to set. For the roasted peaches, preheat the oven to 190C/170C Fan/Gas 5. Heat the butter and vanilla seeds in a saucepan. Stir in the sugar and amaretto. Add the peaches and baste in the melted butter for a few minutes. Place the peaches in a small roasting tin and spoon the liquor over. Roast in the oven for 20–25 minutes, basting the peaches every now and then, until the peaches are golden brown and caramelised and the liquor has almost reduced to a syrup. Serve the peaches alongside the semifreddos. For the almond crumb, add the sugar to a saucepan and place over a medium heat. When the sugar starts to melt and turn to a liquid around the edges, slightly shake the pan but do not stir. Leave until about a quarter of the sugar has melted and then slowly stir the pan until all the sugar is melted and a caramel forms. Stir in the almonds and then pour on to a baking tray lined with baking paper. Leave to cool completely then crack and blitz the mixture to a crumb. For the almond crumb, add the sugar to a saucepan and place over a medium heat. When the sugar starts to melt and turn to a liquid around the edges, slightly shake the pan but do not stir. Leave until about a quarter of the sugar has melted and then slowly stir the pan until all the sugar is melted and a caramel forms. Stir in the almonds and then pour on to a baking tray lined with baking paper. Leave to cool completely then crack and blitz the mixture to a crumb. For the amaretto semifreddo, beat the egg whites in a bowl, gradually adding the sugar until stiff peaks form. In a separate bowl, whip the cream, vanilla seeds and amaretto until the cream forms soft peaks. Fold the two mixtures together and then stir in the almond crumb. Spoon into six individual cling film-lined small dessert moulds. Leave in the freezer for a few hours to set. For the amaretto semifreddo, beat the egg whites in a bowl, gradually adding the sugar until stiff peaks form. In a separate bowl, whip the cream, vanilla seeds and amaretto until the cream forms soft peaks. Fold the two mixtures together and then stir in the almond crumb. Spoon into six individual cling film-lined small dessert moulds. Leave in the freezer for a few hours to set. For the roasted peaches, preheat the oven to 190C/170C Fan/Gas 5. Heat the butter and vanilla seeds in a saucepan. Stir in the sugar and amaretto. Add the peaches and baste in the melted butter for a few minutes. Place the peaches in a small roasting tin and spoon the liquor over. Roast in the oven for 20–25 minutes, basting the peaches every now and then, until the peaches are golden brown and caramelised and the liquor has almost reduced to a syrup. For the roasted peaches, preheat the oven to 190C/170C Fan/Gas 5. Heat the butter and vanilla seeds in a saucepan. Stir in the sugar and amaretto. Add the peaches and baste in the melted butter for a few minutes. Place the peaches in a small roasting tin and spoon the liquor over. Roast in the oven for 20–25 minutes, basting the peaches every now and then, until the peaches are golden brown and caramelised and the liquor has almost reduced to a syrup. Serve the peaches alongside the semifreddos. Serve the peaches alongside the semifreddos."
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} | ae08087db3331e8a2d2a099d89714524cb0ca82acdd719b58800222a964a8f9b | American layered salad recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/american_layered_salad_22107_16x9.jpg A colourful addition to a party buffet, this American layered salad is surprisingly filling and makes a terrific lunch. 250g/9oz new or salad potatoes, scraped or skin on4 spring onions, finely choppedsmall sprig fresh tarragon, finely chopped 250g/9oz new or salad potatoes, scraped or skin on 4 spring onions, finely chopped small sprig fresh tarragon, finely chopped 100ml/3½fl oz buttermilk50g/1¾oz crème fraîche or yoghurt1 tbsp olive oil1 tsp Dijon mustard1 tbsp cider vinegar½ tsp garlic powder1 small garlic clove, crushed or gratedsalt and freshly ground black pepper 100ml/3½fl oz buttermilk 50g/1¾oz crème fraîche or yoghurt 1 tbsp olive oil 1 tsp Dijon mustard 1 tbsp cider vinegar ½ tsp garlic powder 1 small garlic clove, crushed or grated salt and freshly ground black pepper 1 small romaine or ½ iceberg lettuce, shredded1 carrot, coarsely grated¼ red cabbage, shreddedbunch of radishes, diced200g/7oz tomatoes, diced100g/3½oz cheddar or similar cheese, grated2 hard-boiled free-range eggs, whites and yolks separated50g/1¾oz tofu bacon bits (see separate recipe)finely snipped fresh chives 1 small romaine or ½ iceberg lettuce, shredded 1 carrot, coarsely grated ¼ red cabbage, shredded bunch of radishes, diced 200g/7oz tomatoes, diced 100g/3½oz cheddar or similar cheese, grated 2 hard-boiled free-range eggs, whites and yolks separated 50g/1¾oz tofu bacon bits (see separate recipe) separate recipe finely snipped fresh chives Method First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix.To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives.Serve with the remaining dressing on the side. First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix. To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives. To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives. Serve with the remaining dressing on the side. Serve with the remaining dressing on the side. | {
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"title": "American layered salad recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/american_layered_salad_22107_16x9.jpg A colourful addition to a party buffet, this American layered salad is surprisingly filling and makes a terrific lunch. 250g/9oz new or salad potatoes, scraped or skin on4 spring onions, finely choppedsmall sprig fresh tarragon, finely chopped 250g/9oz new or salad potatoes, scraped or skin on 4 spring onions, finely chopped small sprig fresh tarragon, finely chopped 100ml/3½fl oz buttermilk50g/1¾oz crème fraîche or yoghurt1 tbsp olive oil1 tsp Dijon mustard1 tbsp cider vinegar½ tsp garlic powder1 small garlic clove, crushed or gratedsalt and freshly ground black pepper 100ml/3½fl oz buttermilk 50g/1¾oz crème fraîche or yoghurt 1 tbsp olive oil 1 tsp Dijon mustard 1 tbsp cider vinegar ½ tsp garlic powder 1 small garlic clove, crushed or grated salt and freshly ground black pepper 1 small romaine or ½ iceberg lettuce, shredded1 carrot, coarsely grated¼ red cabbage, shreddedbunch of radishes, diced200g/7oz tomatoes, diced100g/3½oz cheddar or similar cheese, grated2 hard-boiled free-range eggs, whites and yolks separated50g/1¾oz tofu bacon bits (see separate recipe)finely snipped fresh chives 1 small romaine or ½ iceberg lettuce, shredded 1 carrot, coarsely grated ¼ red cabbage, shredded bunch of radishes, diced 200g/7oz tomatoes, diced 100g/3½oz cheddar or similar cheese, grated 2 hard-boiled free-range eggs, whites and yolks separated 50g/1¾oz tofu bacon bits (see separate recipe) separate recipe finely snipped fresh chives Method First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix.To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives.Serve with the remaining dressing on the side. First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. First cook the potatoes in plenty of boiling water until tender. While the potatoes are cooking, make the dressing: whisk everything together and season with salt and pepper. The dressing should have a pourable consistency similar to that of double cream – thin with a little water if necessary. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix. Drain the potatoes and place in a bowl. While they are still warm, spoon over a tablespoon of the dressing, add the spring onions and tarragon and stir to mix. To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives. To assemble the salad, put a layer of shredded lettuce in a large glass bowl, followed by layers of carrot, cabbage, radishes and tomatoes. Then add the potatoes and sprinkle with the cheese. Finely chop the egg whites and yolks, then sprinkle the whites over the salad. Drizzle most of the dressing over the salad, then top with the egg yolks, tofu bacon bits and chives. Serve with the remaining dressing on the side. Serve with the remaining dressing on the side."
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} | 379bcd7ef4ee454dedfe0e32375cb5e6556960cf16354d1a705fec4180c042f4 | Andalucian pork recipe
Andalucian pork with apricots, prunes and herbs, rolled in paprika An average of 4.5 out of 5 stars from 4 ratings 1 medium to large pork fillet50g/1¾oz prunes, chopped50g/1¾oz soft dried apricots, chopped10g/½oz parsley, chopped2 tbsp paprika1 tsp dried oregano1 tsp dried thyme1 clove garlic, crushed1 tbsp coarse salt2 tbsp olive oilsalt and freshly ground black pepper1 lemon, cut into wedges, to serve 1 medium to large pork fillet 50g/1¾oz prunes, chopped 50g/1¾oz soft dried apricots, chopped 10g/½oz parsley, chopped 2 tbsp paprika 1 tsp dried oregano 1 tsp dried thyme 1 clove garlic, crushed 1 tbsp coarse salt 2 tbsp olive oil salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet.In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well.Roll the fillet up and securely fasten with string.Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight.Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes.Rest the meat before serving with lemon wedges. Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet. Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet. In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well. In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well. Roll the fillet up and securely fasten with string. Roll the fillet up and securely fasten with string. Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight. Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight. Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes. Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes. Rest the meat before serving with lemon wedges. Rest the meat before serving with lemon wedges. | {
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"title": "Andalucian pork recipe",
"content": "Andalucian pork with apricots, prunes and herbs, rolled in paprika An average of 4.5 out of 5 stars from 4 ratings 1 medium to large pork fillet50g/1¾oz prunes, chopped50g/1¾oz soft dried apricots, chopped10g/½oz parsley, chopped2 tbsp paprika1 tsp dried oregano1 tsp dried thyme1 clove garlic, crushed1 tbsp coarse salt2 tbsp olive oilsalt and freshly ground black pepper1 lemon, cut into wedges, to serve 1 medium to large pork fillet 50g/1¾oz prunes, chopped 50g/1¾oz soft dried apricots, chopped 10g/½oz parsley, chopped 2 tbsp paprika 1 tsp dried oregano 1 tsp dried thyme 1 clove garlic, crushed 1 tbsp coarse salt 2 tbsp olive oil salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet.In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well.Roll the fillet up and securely fasten with string.Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight.Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes.Rest the meat before serving with lemon wedges. Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet. Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet. In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well. In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well. Roll the fillet up and securely fasten with string. Roll the fillet up and securely fasten with string. Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight. Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight. Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes. Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes. Rest the meat before serving with lemon wedges. Rest the meat before serving with lemon wedges."
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} | 4b3f9fb28ee449432fe05281cdc1b23ffd6650ccb7080e2f85cbd2dc5165fe46 | American pancakes with bacon and maple syrup recipe
An average of 5.0 out of 5 stars from 12 ratings Wow - when you really don't want to hold back, pile all the toppings on these fluffy American pancakes. 175g/6oz plain flour1 tsp baking powder25g/1oz caster sugar2 free-range eggs, separated250ml/9fl oz milk25g/1oz butter12 rashers maple-cured back baconmaple syrup, to serve 175g/6oz plain flour 1 tsp baking powder 25g/1oz caster sugar 2 free-range eggs, separated 250ml/9fl oz milk 25g/1oz butter 12 rashers maple-cured back bacon maple syrup, to serve Method Place the flour, baking powder and caster sugar into a bowl and stir to combine.Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper.To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup. Place the flour, baking powder and caster sugar into a bowl and stir to combine. Place the flour, baking powder and caster sugar into a bowl and stir to combine. Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter. Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter. Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper. Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper. To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup. To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "American pancakes with bacon and maple syrup recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings Wow - when you really don't want to hold back, pile all the toppings on these fluffy American pancakes. 175g/6oz plain flour1 tsp baking powder25g/1oz caster sugar2 free-range eggs, separated250ml/9fl oz milk25g/1oz butter12 rashers maple-cured back baconmaple syrup, to serve 175g/6oz plain flour 1 tsp baking powder 25g/1oz caster sugar 2 free-range eggs, separated 250ml/9fl oz milk 25g/1oz butter 12 rashers maple-cured back bacon maple syrup, to serve Method Place the flour, baking powder and caster sugar into a bowl and stir to combine.Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter.In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter.Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter.Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper.To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup. Place the flour, baking powder and caster sugar into a bowl and stir to combine. Place the flour, baking powder and caster sugar into a bowl and stir to combine. Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter. Add the egg yolks and milk to the bowl with the dry ingredients and whisk to make a smooth batter. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter. In a separate clean bowl, whisk the egg whites until soft peaks form when the whisk is removed, then fold into the batter. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter. Heat a large frying pan until hot, add the butter and heat until melted and foaming. Place ladlefuls of the batter into the pan and cook for 1-2 minutes, or until bubbles start to form on top of the batter. Turn the pancakes over using a spatula and cook for a further minute on the other side. Remove from the pan and keep warm until ready to serve. Repeat the process with the remaining batter. Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper. Meanwhile, heat a frying pan until hot, add the bacon and cook for two minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper. To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup. To serve, divide the pancakes among four serving plates, top with the bacon and drizzle with maple syrup."
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} | 658460fdc451c0f5a67a7a6fa4b02fce1d2e566c947ca0ac5aef32adcc54cb20 | Angel hair pasta with salmon and cream sauce recipe
An average of 3.8 out of 5 stars from 6 ratings This is a really creamy pasta sauce to go on the finest pasta, angel hair, with salmon, mustard and chives. 250ml/9fl oz double cream1 tbsp Dijon mustard1 lemon, juice onlysalt and freshly ground black pepper100g/3½oz salmon fillet, skin removed, sliced250g/9oz angel hair (vermicelli) pasta, cooked2 tbsp chopped fresh chives, to garnish 250ml/9fl oz double cream 1 tbsp Dijon mustard 1 lemon, juice only salt and freshly ground black pepper 100g/3½oz salmon fillet, skin removed, sliced 250g/9oz angel hair (vermicelli) pasta, cooked 2 tbsp chopped fresh chives, to garnish Method Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil.Add the salmon and cook for 2-3 minutes. Add the hot cooked pasta to the sauce and stir well. To serve, stir and spoon into two serving bowls. Garnish with chopped chives. Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil. Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil. Add the salmon and cook for 2-3 minutes. Add the salmon and cook for 2-3 minutes. Add the hot cooked pasta to the sauce and stir well. Add the hot cooked pasta to the sauce and stir well. To serve, stir and spoon into two serving bowls. Garnish with chopped chives. To serve, stir and spoon into two serving bowls. Garnish with chopped chives. | {
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"type": "HowTo",
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"title": "Angel hair pasta with salmon and cream sauce recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings This is a really creamy pasta sauce to go on the finest pasta, angel hair, with salmon, mustard and chives. 250ml/9fl oz double cream1 tbsp Dijon mustard1 lemon, juice onlysalt and freshly ground black pepper100g/3½oz salmon fillet, skin removed, sliced250g/9oz angel hair (vermicelli) pasta, cooked2 tbsp chopped fresh chives, to garnish 250ml/9fl oz double cream 1 tbsp Dijon mustard 1 lemon, juice only salt and freshly ground black pepper 100g/3½oz salmon fillet, skin removed, sliced 250g/9oz angel hair (vermicelli) pasta, cooked 2 tbsp chopped fresh chives, to garnish Method Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil.Add the salmon and cook for 2-3 minutes. Add the hot cooked pasta to the sauce and stir well. To serve, stir and spoon into two serving bowls. Garnish with chopped chives. Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil. Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil. Add the salmon and cook for 2-3 minutes. Add the salmon and cook for 2-3 minutes. Add the hot cooked pasta to the sauce and stir well. Add the hot cooked pasta to the sauce and stir well. To serve, stir and spoon into two serving bowls. Garnish with chopped chives. To serve, stir and spoon into two serving bowls. Garnish with chopped chives."
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} | 97dfb61bd3e601079abfa36d217d8ad18654ea95f68c62a720d41d0f3815279d | Angel food cake with lemon curd recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/angel_food_cake_with_04002_16x9.jpg This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. Equipment and preparation: You will need a 25cm/10in angel food cake pan. 125g/4½oz plain flour300g/10½oz caster sugar10 large free-range egg whites2 large lemons, grated zest only1 tbsp lemon juice1 tsp cream of tartar ½ tsp salt 125g/4½oz plain flour 300g/10½oz caster sugar 10 large free-range egg whites 2 large lemons, grated zest only 1 tbsp lemon juice 1 tsp cream of tartar ½ tsp salt 10 large free-range egg yolks400g/14oz caster sugar4 large lemons, juice only (approximately 200ml/7fl oz) 2 large lemons, grated zest only175g/6oz unsalted butter, cubed2 passion fruit 10 large free-range egg yolks 400g/14oz caster sugar 4 large lemons, juice only (approximately 200ml/7fl oz) 2 large lemons, grated zest only 175g/6oz unsalted butter, cubed 2 passion fruit 300ml/10fl oz whipping cream½ tsp vanilla extract 300ml/10fl oz whipping cream ½ tsp vanilla extract Method Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside.Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool. For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately. Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside. Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible. Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack. For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool. For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool. For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go. For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go. Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately. Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately. Recipe tips Do not be tempted to grease the tin - it will prevent the cake from rising properly. If you want to cut back on fat or have a dairy intolerance, this is a great cake to make. The cake itself doesn't contain any butter and you can easily swap the toppings for a fruit syrup or jam if you want to make it completely dairy-free. The egg yolks are used up in a job lot of lemon curd, but you could always buy in a good jar lemon curd and save your yolks for another use. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Angel food cake with lemon curd 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/angel_food_cake_with_04002_16x9.jpg This American cake is incredibly light as it’s made with whisked egg whites and no fat. Mary Berry decorates her version with homemade lemon curd and passion fruit seeds. Equipment and preparation: You will need a 25cm/10in angel food cake pan. 125g/4½oz plain flour300g/10½oz caster sugar10 large free-range egg whites2 large lemons, grated zest only1 tbsp lemon juice1 tsp cream of tartar ½ tsp salt 125g/4½oz plain flour 300g/10½oz caster sugar 10 large free-range egg whites 2 large lemons, grated zest only 1 tbsp lemon juice 1 tsp cream of tartar ½ tsp salt 10 large free-range egg yolks400g/14oz caster sugar4 large lemons, juice only (approximately 200ml/7fl oz) 2 large lemons, grated zest only175g/6oz unsalted butter, cubed2 passion fruit 10 large free-range egg yolks 400g/14oz caster sugar 4 large lemons, juice only (approximately 200ml/7fl oz) 2 large lemons, grated zest only 175g/6oz unsalted butter, cubed 2 passion fruit 300ml/10fl oz whipping cream½ tsp vanilla extract 300ml/10fl oz whipping cream ½ tsp vanilla extract Method Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside.Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool. For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go.Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately. Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside. Preheat the oven to 180C/350F/Gas 4 (fan 160C) and arrange an oven shelf in the bottom third of the oven. Sift the flour and 100g/3½oz of the caster sugar together in a bowl and set aside. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 200g/7oz of caster sugar, one tablespoon at a time to form firm, but not stiff peaks. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible. Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Transfer the batter to a 25cm/10in angel food cake pan. Gently run a knife through the centre of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack. For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool. For the lemon curd, mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 350g/12oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool. For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go. For the topping, whisk the cream and vanilla extract in a bowl until soft peaks form when the whisk is removed. Spoon the topping over the angel food cake and, using a palette knife, coat the top and sides of the cake, smoothing as you go. Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately. Cut the passion fruit in half and scoop out the seeds. Stir the passion fruit into the reserved, cooled lemon curd and drizzle over the angel food cake before serving. You may want to use just one of the jars of lemon curd to serve with the cake and save the other to eat separately. Recipe tips Do not be tempted to grease the tin - it will prevent the cake from rising properly. If you want to cut back on fat or have a dairy intolerance, this is a great cake to make. The cake itself doesn't contain any butter and you can easily swap the toppings for a fruit syrup or jam if you want to make it completely dairy-free. The egg yolks are used up in a job lot of lemon curd, but you could always buy in a good jar lemon curd and save your yolks for another use."
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} | e4ce0d298634a3528236dd8f3b5c3f80dac734f641727ffe0cc0c2a86a795a4e | Antiguan smile recipe
An average of 0.0 out of 5 stars from 0 ratings The perfect cocktail for transitional seasons. Tropical and moody, it features rum, pinapple and mango. 45ml/1fl½ oz Antigua dark rum30ml/1fl oz crème de banana120ml/4fl oz freshly squeezed pineapple juice3 tbsp freshly squeezed lime juice 45ml/1fl½ oz Antigua dark rum 30ml/1fl oz crème de banana 120ml/4fl oz freshly squeezed pineapple juice 3 tbsp freshly squeezed lime juice mango slices black pineapple wedge (regular pineapple also works) mango slices black pineapple wedge (regular pineapple also works) Method Fill a cocktail shaker with ice and add all the ingredients. Shake vigorously to combine and chill. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple. Fill a cocktail shaker with ice and add all the ingredients. Fill a cocktail shaker with ice and add all the ingredients. Shake vigorously to combine and chill. Shake vigorously to combine and chill. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple. | {
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"title": "Antiguan smile recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The perfect cocktail for transitional seasons. Tropical and moody, it features rum, pinapple and mango. 45ml/1fl½ oz Antigua dark rum30ml/1fl oz crème de banana120ml/4fl oz freshly squeezed pineapple juice3 tbsp freshly squeezed lime juice 45ml/1fl½ oz Antigua dark rum 30ml/1fl oz crème de banana 120ml/4fl oz freshly squeezed pineapple juice 3 tbsp freshly squeezed lime juice mango slices black pineapple wedge (regular pineapple also works) mango slices black pineapple wedge (regular pineapple also works) Method Fill a cocktail shaker with ice and add all the ingredients. Shake vigorously to combine and chill. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple. Fill a cocktail shaker with ice and add all the ingredients. Fill a cocktail shaker with ice and add all the ingredients. Shake vigorously to combine and chill. Shake vigorously to combine and chill. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple."
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} | c731777a5a305ea858cb6ffb98a4ab369c9185fe425f053470b03910dae731f1 | Antony's 'mainstay' mince recipe
An average of 5.0 out of 5 stars from 6 ratings 225g/8oz streaky bacon, diced 175-200ml/6-7fl oz good olive oil 2 onions, finely diced2 sticks celery, peeled and finely diced2 carrots, peeled and finely sliced5 cloves garlic, peeled and crushed with a little salt2 tsp fresh soft thyme leaves2 bay leaves2 tsp dried oregano2 x 400g/14oz cans chopped tomatoes2 tbsp tomato purée1 tbsp anchovy essence2 tbsp Worcestershire sauce1.8kg/4lb minced beef250g/9oz fresh chicken livers, finely chopped2 bottles dry red wine1.7 litres/3 pints chicken, beef or lamb stocksalt and freshly ground black pepper 225g/8oz streaky bacon, diced 175-200ml/6-7fl oz good olive oil 2 onions, finely diced 2 sticks celery, peeled and finely diced 2 carrots, peeled and finely sliced 5 cloves garlic, peeled and crushed with a little salt 2 tsp fresh soft thyme leaves 2 bay leaves 2 tsp dried oregano 2 x 400g/14oz cans chopped tomatoes 2 tbsp tomato purée 1 tbsp anchovy essence 2 tbsp Worcestershire sauce 1.8kg/4lb minced beef 250g/9oz fresh chicken livers, finely chopped 2 bottles dry red wine 1.7 litres/3 pints chicken, beef or lamb stock salt and freshly ground black pepper Method In a large heavy-based saucepan, fry the bacon in two tablespoons of olive oil. When the bacon is crisp and has released some natural fats, add the onions, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour. Add the tinned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir to combine.Meanwhile, in a large frying pan, heat a little olive oil and fry off the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Remove the cooked meat from the pan and repeat, using more oil each time if necessary, until all the meat is used up. After each batch, add the meat to the sauce mix. In the same frying pan, fry the chicken livers until brown and crusty (in a little more olive oil) and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom, then pour this wine, the remaining wine and the stock into the meat pot.Bring to the boil, reduce the heat and simmer, stirring from time to time, for about two hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender, allow to cool, then refrigerate. When cold, lift off the solidified fat and discard. Freeze the mixture in small batches and use for stuffed tomatoes, bolognese, cannelloni, shepherd's pie, moussaka or lasagne. In a large heavy-based saucepan, fry the bacon in two tablespoons of olive oil. When the bacon is crisp and has released some natural fats, add the onions, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour. Add the tinned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir to combine. In a large heavy-based saucepan, fry the bacon in two tablespoons of olive oil. When the bacon is crisp and has released some natural fats, add the onions, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour. Add the tinned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir to combine. Meanwhile, in a large frying pan, heat a little olive oil and fry off the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Remove the cooked meat from the pan and repeat, using more oil each time if necessary, until all the meat is used up. After each batch, add the meat to the sauce mix. Meanwhile, in a large frying pan, heat a little olive oil and fry off the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Remove the cooked meat from the pan and repeat, using more oil each time if necessary, until all the meat is used up. After each batch, add the meat to the sauce mix. In the same frying pan, fry the chicken livers until brown and crusty (in a little more olive oil) and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom, then pour this wine, the remaining wine and the stock into the meat pot. In the same frying pan, fry the chicken livers until brown and crusty (in a little more olive oil) and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom, then pour this wine, the remaining wine and the stock into the meat pot. Bring to the boil, reduce the heat and simmer, stirring from time to time, for about two hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender, allow to cool, then refrigerate. When cold, lift off the solidified fat and discard. Freeze the mixture in small batches and use for stuffed tomatoes, bolognese, cannelloni, shepherd's pie, moussaka or lasagne. Bring to the boil, reduce the heat and simmer, stirring from time to time, for about two hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender, allow to cool, then refrigerate. When cold, lift off the solidified fat and discard. Freeze the mixture in small batches and use for stuffed tomatoes, bolognese, cannelloni, shepherd's pie, moussaka or lasagne. | {
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"title": "Antony's 'mainstay' mince recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings 225g/8oz streaky bacon, diced 175-200ml/6-7fl oz good olive oil 2 onions, finely diced2 sticks celery, peeled and finely diced2 carrots, peeled and finely sliced5 cloves garlic, peeled and crushed with a little salt2 tsp fresh soft thyme leaves2 bay leaves2 tsp dried oregano2 x 400g/14oz cans chopped tomatoes2 tbsp tomato purée1 tbsp anchovy essence2 tbsp Worcestershire sauce1.8kg/4lb minced beef250g/9oz fresh chicken livers, finely chopped2 bottles dry red wine1.7 litres/3 pints chicken, beef or lamb stocksalt and freshly ground black pepper 225g/8oz streaky bacon, diced 175-200ml/6-7fl oz good olive oil 2 onions, finely diced 2 sticks celery, peeled and finely diced 2 carrots, peeled and finely sliced 5 cloves garlic, peeled and crushed with a little salt 2 tsp fresh soft thyme leaves 2 bay leaves 2 tsp dried oregano 2 x 400g/14oz cans chopped tomatoes 2 tbsp tomato purée 1 tbsp anchovy essence 2 tbsp Worcestershire sauce 1.8kg/4lb minced beef 250g/9oz fresh chicken livers, finely chopped 2 bottles dry red wine 1.7 litres/3 pints chicken, beef or lamb stock salt and freshly ground black pepper Method In a large heavy-based saucepan, fry the bacon in two tablespoons of olive oil. When the bacon is crisp and has released some natural fats, add the onions, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour. Add the tinned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir to combine.Meanwhile, in a large frying pan, heat a little olive oil and fry off the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Remove the cooked meat from the pan and repeat, using more oil each time if necessary, until all the meat is used up. After each batch, add the meat to the sauce mix. In the same frying pan, fry the chicken livers until brown and crusty (in a little more olive oil) and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom, then pour this wine, the remaining wine and the stock into the meat pot.Bring to the boil, reduce the heat and simmer, stirring from time to time, for about two hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender, allow to cool, then refrigerate. When cold, lift off the solidified fat and discard. Freeze the mixture in small batches and use for stuffed tomatoes, bolognese, cannelloni, shepherd's pie, moussaka or lasagne. In a large heavy-based saucepan, fry the bacon in two tablespoons of olive oil. When the bacon is crisp and has released some natural fats, add the onions, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour. Add the tinned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir to combine. In a large heavy-based saucepan, fry the bacon in two tablespoons of olive oil. When the bacon is crisp and has released some natural fats, add the onions, celery, carrots, garlic, thyme, bay leaves and oregano and cook over a medium heat until the vegetables have softened and taken on a little colour. Add the tinned tomatoes, tomato purée, anchovy essence and Worcestershire sauce. Stir to combine. Meanwhile, in a large frying pan, heat a little olive oil and fry off the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Remove the cooked meat from the pan and repeat, using more oil each time if necessary, until all the meat is used up. After each batch, add the meat to the sauce mix. Meanwhile, in a large frying pan, heat a little olive oil and fry off the mince in small batches until browned. While the meat is frying, break up any lumps with the back of a wooden spoon. Remove the cooked meat from the pan and repeat, using more oil each time if necessary, until all the meat is used up. After each batch, add the meat to the sauce mix. In the same frying pan, fry the chicken livers until brown and crusty (in a little more olive oil) and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom, then pour this wine, the remaining wine and the stock into the meat pot. In the same frying pan, fry the chicken livers until brown and crusty (in a little more olive oil) and add the livers to the meat. Deglaze the frying pan with some of the red wine, scraping any crusty bits from the bottom, then pour this wine, the remaining wine and the stock into the meat pot. Bring to the boil, reduce the heat and simmer, stirring from time to time, for about two hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender, allow to cool, then refrigerate. When cold, lift off the solidified fat and discard. Freeze the mixture in small batches and use for stuffed tomatoes, bolognese, cannelloni, shepherd's pie, moussaka or lasagne. Bring to the boil, reduce the heat and simmer, stirring from time to time, for about two hours. Season to taste. If the liquid reduces too much, top up with water. When the meat is tender, allow to cool, then refrigerate. When cold, lift off the solidified fat and discard. Freeze the mixture in small batches and use for stuffed tomatoes, bolognese, cannelloni, shepherd's pie, moussaka or lasagne."
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} | 576666f7c6acfbaaa6b16904166896f9e534535e2ca3b33c569fadde7705adb1 | Apple and blueberry cobbler recipe
An average of 0.0 out of 5 stars from 0 ratings 750g/1lb 10oz Bramley apples 250g/9oz blueberries 750g/1lb 10oz Bramley apples 250g/9oz blueberries 200g/7oz unsalted butter200g/7oz caster sugar200g/7oz ground almonds3 eggs55g/2oz almonds, sliced finely 200g/7oz unsalted butter 200g/7oz caster sugar 200g/7oz ground almonds 3 eggs 55g/2oz almonds, sliced finely Method Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed.Cream the butter and sugar with a beater until light and fluffy. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated).Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking).Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes.Serve with a giant scoop of vanilla ice cream and dust with icing sugar. Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed. Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed. Cream the butter and sugar with a beater until light and fluffy. Cream the butter and sugar with a beater until light and fluffy. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated). Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated). Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking). Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking). Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes. Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes. Serve with a giant scoop of vanilla ice cream and dust with icing sugar. Serve with a giant scoop of vanilla ice cream and dust with icing sugar. | {
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"title": "Apple and blueberry cobbler recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings 750g/1lb 10oz Bramley apples 250g/9oz blueberries 750g/1lb 10oz Bramley apples 250g/9oz blueberries 200g/7oz unsalted butter200g/7oz caster sugar200g/7oz ground almonds3 eggs55g/2oz almonds, sliced finely 200g/7oz unsalted butter 200g/7oz caster sugar 200g/7oz ground almonds 3 eggs 55g/2oz almonds, sliced finely Method Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed.Cream the butter and sugar with a beater until light and fluffy. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated).Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking).Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes.Serve with a giant scoop of vanilla ice cream and dust with icing sugar. Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed. Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed. Cream the butter and sugar with a beater until light and fluffy. Cream the butter and sugar with a beater until light and fluffy. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated). Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated). Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking). Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking). Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes. Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes. Serve with a giant scoop of vanilla ice cream and dust with icing sugar. Serve with a giant scoop of vanilla ice cream and dust with icing sugar."
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} | 4536dab627b5dcdb79ed578f0e3bd946492fd1892c0f911afc2f805fb179152e | Apple and blueberry pie recipe
An average of 4.3 out of 5 stars from 4 ratings 450g/1lb ready-made shortcrust pastry100g/3½oz caster sugar, plus extra for sprinkling½ lemon, zest and juice 550g/1lb 3½oz Bramley apples 25g/1oz butter, plus extra for greasing the moulds½ tsp ground cinnamon (optional)150g/5¼oz blueberries1 medium free-range egg, lightly beatenclotted cream, to serve 450g/1lb ready-made shortcrust pastry 100g/3½oz caster sugar, plus extra for sprinkling ½ lemon, zest and juice 550g/1lb 3½oz Bramley apples 25g/1oz butter, plus extra for greasing the moulds ½ tsp ground cinnamon (optional) 150g/5¼oz blueberries 1 medium free-range egg, lightly beaten clotted cream, to serve Method Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie).Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill.Place the sugar, lemon juice and lemon zest into a bowl.Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together.Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture.Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar.Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie). Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie). Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill. Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill. Place the sugar, lemon juice and lemon zest into a bowl. Place the sugar, lemon juice and lemon zest into a bowl. Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together. Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together. Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture. Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar. Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream | {
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"url": "https://www.bbc.co.uk/food/recipes/appleandblueberrypie_85998",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Apple and blueberry pie recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings 450g/1lb ready-made shortcrust pastry100g/3½oz caster sugar, plus extra for sprinkling½ lemon, zest and juice 550g/1lb 3½oz Bramley apples 25g/1oz butter, plus extra for greasing the moulds½ tsp ground cinnamon (optional)150g/5¼oz blueberries1 medium free-range egg, lightly beatenclotted cream, to serve 450g/1lb ready-made shortcrust pastry 100g/3½oz caster sugar, plus extra for sprinkling ½ lemon, zest and juice 550g/1lb 3½oz Bramley apples 25g/1oz butter, plus extra for greasing the moulds ½ tsp ground cinnamon (optional) 150g/5¼oz blueberries 1 medium free-range egg, lightly beaten clotted cream, to serve Method Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie).Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill.Place the sugar, lemon juice and lemon zest into a bowl.Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together.Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture.Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar.Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie). Butter 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie). Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill. Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the buttered moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill. Place the sugar, lemon juice and lemon zest into a bowl. Place the sugar, lemon juice and lemon zest into a bowl. Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together. Peel, quarter and core the apples, then slice them thickly into the bowl with the lemon and sugar. Mix together. Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Heat a pan over a medium heat. Add the apple mixture, the butter and the cinnamon (if using) and stew for 3-4 minutes. Add the blueberries and cook for a few more minutes, before removing from the heat to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture. Fill the pastry-lined dariole moulds or pie dish with the cooled apple and blueberry mixture. Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Roll out the remaining pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish. Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar. Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream"
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} | ea5afd81eca0a0293aa1e681b76e4e512ac3fa8b0f3232c79fecb095e27feb19 | Apple and cinnamon log recipe
An average of 5.0 out of 5 stars from 2 ratings This apple and cinnamon log is a fantastic way to make delicious dessert for six using a sheet of puff pastry. 50g/1¾oz raisins1 green cooking apple, halved and core removed (not peeled)3 red eating apples, halved and cores removed (not peeled)40g/1½oz unsalted butter, diced50g/1¾oz caster sugar5g/⅛oz ground cinnamon1 x 320g/11½oz puff pastry sheet50ml/2fl oz Calvados3 free-range eggs, 2 yolks and 1 whole, beaten 50g/1¾oz raisins 1 green cooking apple, halved and core removed (not peeled) 3 red eating apples, halved and cores removed (not peeled) 40g/1½oz unsalted butter, diced 50g/1¾oz caster sugar 5g/⅛oz ground cinnamon 1 x 320g/11½oz puff pastry sheet 50ml/2fl oz Calvados 3 free-range eggs, 2 yolks and 1 whole, beaten 10g/⅓oz caster sugarPinch ground cinnamon 10g/⅓oz caster sugar Pinch ground cinnamon Method Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes.When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. | {
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"title": "Apple and cinnamon log recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This apple and cinnamon log is a fantastic way to make delicious dessert for six using a sheet of puff pastry. 50g/1¾oz raisins1 green cooking apple, halved and core removed (not peeled)3 red eating apples, halved and cores removed (not peeled)40g/1½oz unsalted butter, diced50g/1¾oz caster sugar5g/⅛oz ground cinnamon1 x 320g/11½oz puff pastry sheet50ml/2fl oz Calvados3 free-range eggs, 2 yolks and 1 whole, beaten 50g/1¾oz raisins 1 green cooking apple, halved and core removed (not peeled) 3 red eating apples, halved and cores removed (not peeled) 40g/1½oz unsalted butter, diced 50g/1¾oz caster sugar 5g/⅛oz ground cinnamon 1 x 320g/11½oz puff pastry sheet 50ml/2fl oz Calvados 3 free-range eggs, 2 yolks and 1 whole, beaten 10g/⅓oz caster sugarPinch ground cinnamon 10g/⅓oz caster sugar Pinch ground cinnamon Method Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes.When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Preheat the oven to 220C/200C Fan/Gas 7. Start by rehydrating your raisins – place them in a heatproof container and cover with boiling water. Leave for 30 minutes then drain. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the apples into an ovenproof dish, top with the butter and sprinkle with the sugar and cinnamon. Bake for 25–30 minutes then scoop the apple flesh out of the skins, mash with a fork and set aside to cool. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes. Place the sheet of puff pastry on a lightly floured surface. Spread the apple mixture over the pastry. Pour the Calvados over the raisins, then sprinkle the raisins over the apple mixture. Roll into a long log, trim the edges and brush with the beaten egg. Mix the caster sugar and cinnamon and sprinkle over the top of the log, then place on a baking tray and cook for 15–20 minutes. Cover with foil and cook for another 5 minutes. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving. When the log is baked and the pastry is golden and crisp all over, remove from the oven and allow to cool before cutting into 2.5cm/1in slices and serving."
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} | e9da26f757f73dd78c2f87df28a179343ca00f7163a893ce94f43348b4490630 | Apple and pecan tart recipe
An average of 0.0 out of 5 stars from 0 ratings A quick and easy apple and pecan tart. Brilliant with boozy caramel and clotted cream. 5–6 Braeburn apples, peeled, cored and sliced50g/1¾oz light brown sugar 1 lemon, juice only 150g/5½oz unsalted butter100g/3½oz caster sugar 2 free-range eggs 35g/1¼oz plain flour 1 vanilla pod, seeds removed 1 ready-made 22-cm/8½in sweet shortcrust pastry casehandful pecans 5–6 Braeburn apples, peeled, cored and sliced 50g/1¾oz light brown sugar 1 lemon, juice only 150g/5½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs 35g/1¼oz plain flour 1 vanilla pod, seeds removed 1 ready-made 22-cm/8½in sweet shortcrust pastry case handful pecans 120g/4½oz caster sugar1 tsp calvados 150ml/5fl oz double cream 120g/4½oz caster sugar 1 tsp calvados 150ml/5fl oz double cream 250g/9oz clotted cream 250g/9oz clotted cream Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the apple slices in the brown sugar and lemon juice. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. To serve, cut the tart into slices and serve with the caramel and clotted cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the apple slices in the brown sugar and lemon juice. Toss the apple slices in the brown sugar and lemon juice. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. To serve, cut the tart into slices and serve with the caramel and clotted cream. To serve, cut the tart into slices and serve with the caramel and clotted cream. | {
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"title": "Apple and pecan tart recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A quick and easy apple and pecan tart. Brilliant with boozy caramel and clotted cream. 5–6 Braeburn apples, peeled, cored and sliced50g/1¾oz light brown sugar 1 lemon, juice only 150g/5½oz unsalted butter100g/3½oz caster sugar 2 free-range eggs 35g/1¼oz plain flour 1 vanilla pod, seeds removed 1 ready-made 22-cm/8½in sweet shortcrust pastry casehandful pecans 5–6 Braeburn apples, peeled, cored and sliced 50g/1¾oz light brown sugar 1 lemon, juice only 150g/5½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs 35g/1¼oz plain flour 1 vanilla pod, seeds removed 1 ready-made 22-cm/8½in sweet shortcrust pastry case handful pecans 120g/4½oz caster sugar1 tsp calvados 150ml/5fl oz double cream 120g/4½oz caster sugar 1 tsp calvados 150ml/5fl oz double cream 250g/9oz clotted cream 250g/9oz clotted cream Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the apple slices in the brown sugar and lemon juice. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. To serve, cut the tart into slices and serve with the caramel and clotted cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the apple slices in the brown sugar and lemon juice. Toss the apple slices in the brown sugar and lemon juice. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. To serve, cut the tart into slices and serve with the caramel and clotted cream. To serve, cut the tart into slices and serve with the caramel and clotted cream."
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} | 7235f0629941d69749943ad91eb2616ca71854c1b3fedbd23afe28ba2d764354 | Apple and white chocolate rocky road recipe
An average of 4.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_rocky_road_14959_16x9.jpg Nadiya's rocky road is a mixture of marshmallows, white chocolate, dried apples and fruity raisins. It's very sweet, so a little bit goes a long way. 200g/7oz white chocolate, roughly chopped (or use chocolate chips)2 tbsp golden syrup130g/4½oz unsalted butter, plus extra for greasingpinch of salt ½ tsp ground cinnamon 200g/7oz cinnamon biscuits (or digestives) 100g/3½oz white mini marshmallows (if you can only find big marshmallows, use scissors to chop them into small pieces) 100g/3½oz dried apples, chopped into small pieces 50g/1¾oz raisins 1 tbsp icing sugar, for dusting 200g/7oz white chocolate, roughly chopped (or use chocolate chips) 2 tbsp golden syrup 130g/4½oz unsalted butter, plus extra for greasing pinch of salt ½ tsp ground cinnamon 200g/7oz cinnamon biscuits (or digestives) 100g/3½oz white mini marshmallows (if you can only find big marshmallows, use scissors to chop them into small pieces) 100g/3½oz dried apples, chopped into small pieces 50g/1¾oz raisins 1 tbsp icing sugar, for dusting Method Lightly grease the inside of a 23cm/9in square baking tin. Line the base and sides of the tin with baking paper. Put about 2.5cm/1in of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water.Put the pan on the stove and bring the water to the boil. Reduce the heat to low and put the chocolate, golden syrup and butter into the bowl. Stir occasionally, making sure to agitate the chocolate, as this will encourage the mixture to come together. As soon as the mixture is smooth and liquid and runny, take off the heat and allow to cool for about 10 minutes. Add the salt and cinnamon and mix through. Crush the biscuits very roughly by putting them into a freezer bag and crushing them with a rolling pin. Empty the contents of the bag into the chocolate mixture. Give it a stir. Add the marshmallows, apples and raisins and stir until everything is well coated. Pour the mixture into the prepared tin and use the back of a spoon to flatten it and press it into the corners. Put the tin into the fridge for at least 1 hour, or until set. Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars. Lightly grease the inside of a 23cm/9in square baking tin. Line the base and sides of the tin with baking paper. Lightly grease the inside of a 23cm/9in square baking tin. Line the base and sides of the tin with baking paper. Put about 2.5cm/1in of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water. Put about 2.5cm/1in of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water. Put the pan on the stove and bring the water to the boil. Reduce the heat to low and put the chocolate, golden syrup and butter into the bowl. Stir occasionally, making sure to agitate the chocolate, as this will encourage the mixture to come together. As soon as the mixture is smooth and liquid and runny, take off the heat and allow to cool for about 10 minutes. Put the pan on the stove and bring the water to the boil. Reduce the heat to low and put the chocolate, golden syrup and butter into the bowl. Stir occasionally, making sure to agitate the chocolate, as this will encourage the mixture to come together. As soon as the mixture is smooth and liquid and runny, take off the heat and allow to cool for about 10 minutes. Add the salt and cinnamon and mix through. Add the salt and cinnamon and mix through. Crush the biscuits very roughly by putting them into a freezer bag and crushing them with a rolling pin. Empty the contents of the bag into the chocolate mixture. Give it a stir. Add the marshmallows, apples and raisins and stir until everything is well coated. Crush the biscuits very roughly by putting them into a freezer bag and crushing them with a rolling pin. Empty the contents of the bag into the chocolate mixture. Give it a stir. Add the marshmallows, apples and raisins and stir until everything is well coated. Pour the mixture into the prepared tin and use the back of a spoon to flatten it and press it into the corners. Pour the mixture into the prepared tin and use the back of a spoon to flatten it and press it into the corners. Put the tin into the fridge for at least 1 hour, or until set. Put the tin into the fridge for at least 1 hour, or until set. Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars. Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars. Recipe tips If the chcocolate is too hot when the marshmallows are added, you will get into a sticky mess, so make sure you allow the chocolate to cool for 10 minutes. | {
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"title": "Apple and white chocolate rocky road recipe",
"content": "An average of 4.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_rocky_road_14959_16x9.jpg Nadiya's rocky road is a mixture of marshmallows, white chocolate, dried apples and fruity raisins. It's very sweet, so a little bit goes a long way. 200g/7oz white chocolate, roughly chopped (or use chocolate chips)2 tbsp golden syrup130g/4½oz unsalted butter, plus extra for greasingpinch of salt ½ tsp ground cinnamon 200g/7oz cinnamon biscuits (or digestives) 100g/3½oz white mini marshmallows (if you can only find big marshmallows, use scissors to chop them into small pieces) 100g/3½oz dried apples, chopped into small pieces 50g/1¾oz raisins 1 tbsp icing sugar, for dusting 200g/7oz white chocolate, roughly chopped (or use chocolate chips) 2 tbsp golden syrup 130g/4½oz unsalted butter, plus extra for greasing pinch of salt ½ tsp ground cinnamon 200g/7oz cinnamon biscuits (or digestives) 100g/3½oz white mini marshmallows (if you can only find big marshmallows, use scissors to chop them into small pieces) 100g/3½oz dried apples, chopped into small pieces 50g/1¾oz raisins 1 tbsp icing sugar, for dusting Method Lightly grease the inside of a 23cm/9in square baking tin. Line the base and sides of the tin with baking paper. Put about 2.5cm/1in of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water.Put the pan on the stove and bring the water to the boil. Reduce the heat to low and put the chocolate, golden syrup and butter into the bowl. Stir occasionally, making sure to agitate the chocolate, as this will encourage the mixture to come together. As soon as the mixture is smooth and liquid and runny, take off the heat and allow to cool for about 10 minutes. Add the salt and cinnamon and mix through. Crush the biscuits very roughly by putting them into a freezer bag and crushing them with a rolling pin. Empty the contents of the bag into the chocolate mixture. Give it a stir. Add the marshmallows, apples and raisins and stir until everything is well coated. Pour the mixture into the prepared tin and use the back of a spoon to flatten it and press it into the corners. Put the tin into the fridge for at least 1 hour, or until set. Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars. Lightly grease the inside of a 23cm/9in square baking tin. Line the base and sides of the tin with baking paper. Lightly grease the inside of a 23cm/9in square baking tin. Line the base and sides of the tin with baking paper. Put about 2.5cm/1in of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water. Put about 2.5cm/1in of water into a medium saucepan. Find a heatproof bowl that will fit the top of the pan snugly. Make sure the base of the bowl doesn’t touch the water. Put the pan on the stove and bring the water to the boil. Reduce the heat to low and put the chocolate, golden syrup and butter into the bowl. Stir occasionally, making sure to agitate the chocolate, as this will encourage the mixture to come together. As soon as the mixture is smooth and liquid and runny, take off the heat and allow to cool for about 10 minutes. Put the pan on the stove and bring the water to the boil. Reduce the heat to low and put the chocolate, golden syrup and butter into the bowl. Stir occasionally, making sure to agitate the chocolate, as this will encourage the mixture to come together. As soon as the mixture is smooth and liquid and runny, take off the heat and allow to cool for about 10 minutes. Add the salt and cinnamon and mix through. Add the salt and cinnamon and mix through. Crush the biscuits very roughly by putting them into a freezer bag and crushing them with a rolling pin. Empty the contents of the bag into the chocolate mixture. Give it a stir. Add the marshmallows, apples and raisins and stir until everything is well coated. Crush the biscuits very roughly by putting them into a freezer bag and crushing them with a rolling pin. Empty the contents of the bag into the chocolate mixture. Give it a stir. Add the marshmallows, apples and raisins and stir until everything is well coated. Pour the mixture into the prepared tin and use the back of a spoon to flatten it and press it into the corners. Pour the mixture into the prepared tin and use the back of a spoon to flatten it and press it into the corners. Put the tin into the fridge for at least 1 hour, or until set. Put the tin into the fridge for at least 1 hour, or until set. Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars. Take out of the tin and unwrap. Dust with the icing sugar and slice into 18 bars. Recipe tips If the chcocolate is too hot when the marshmallows are added, you will get into a sticky mess, so make sure you allow the chocolate to cool for 10 minutes."
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} | 5166a3e046c46c94bfb44d2f3e9a35ca12f3b79324ed44e2b208f36e53aaa69d | Apple crêpes with calvados recipe
An average of 5.0 out of 5 stars from 2 ratings Equipment: You will also need a small, solid frying pan. 50g/2oz plain flour25g/1oz buckwheat flour1 level tsp ground cinnamon2 eggs1x200ml tub crème fraîche1 large Granny Smith apple2 tbsp calvados 50g/2oz plain flour 25g/1oz buckwheat flour 1 level tsp ground cinnamon 2 eggs 1x200ml tub crème fraîche 1 large Granny Smith apple 2 tbsp calvados 50g/2oz melted butter 50g/2oz melted butter caster sugar2 tbsp calvadosdouble cream, well chilled caster sugar 2 tbsp calvados double cream, well chilled Method Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados.Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil.To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.)Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately. Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados. Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil. Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil. To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.) To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.) Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately. Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple crêpes with calvados recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Equipment: You will also need a small, solid frying pan. 50g/2oz plain flour25g/1oz buckwheat flour1 level tsp ground cinnamon2 eggs1x200ml tub crème fraîche1 large Granny Smith apple2 tbsp calvados 50g/2oz plain flour 25g/1oz buckwheat flour 1 level tsp ground cinnamon 2 eggs 1x200ml tub crème fraîche 1 large Granny Smith apple 2 tbsp calvados 50g/2oz melted butter 50g/2oz melted butter caster sugar2 tbsp calvadosdouble cream, well chilled caster sugar 2 tbsp calvados double cream, well chilled Method Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados.Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil.To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.)Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately. Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados. Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil. Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil. To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.) To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.) Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately. Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately."
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} | 2cb6ac048d5df0c2526edba702c466f9e14b67ea5b52e32db29978792b51edf7 | Apple crumble with cardamom custard recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_crumble_with_63159_16x9.jpg The apples require no pre-cooking for this simple crumble, and the cardamom-infused custard is a wonderful twist on a classic. 150g/5½oz butter, softened60g/2¼oz caster sugar1 tbsp plain flour70g/2½oz flaked almonds½ tsp ground cinnamon 60g/2¼oz panko breadcrumbs5 large Royal Gala apples, coarsely grated 150g/5½oz butter, softened 60g/2¼oz caster sugar 1 tbsp plain flour 70g/2½oz flaked almonds ½ tsp ground cinnamon 60g/2¼oz panko breadcrumbs 5 large Royal Gala apples, coarsely grated 5 cardamom pods, seeds only300ml/10fl oz whipping cream1 tsp vanilla extract2 free-range egg yolks1½ tbsp caster sugar½ tsp cornflour 5 cardamom pods, seeds only 300ml/10fl oz whipping cream 1 tsp vanilla extract 2 free-range egg yolks 1½ tbsp caster sugar ½ tsp cornflour Method Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl.Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown.Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens.Serve the warm apple crumble with the cardamom custard. Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl. Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl. Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown. Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens. Serve the warm apple crumble with the cardamom custard. Serve the warm apple crumble with the cardamom custard. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple crumble with cardamom custard recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_crumble_with_63159_16x9.jpg The apples require no pre-cooking for this simple crumble, and the cardamom-infused custard is a wonderful twist on a classic. 150g/5½oz butter, softened60g/2¼oz caster sugar1 tbsp plain flour70g/2½oz flaked almonds½ tsp ground cinnamon 60g/2¼oz panko breadcrumbs5 large Royal Gala apples, coarsely grated 150g/5½oz butter, softened 60g/2¼oz caster sugar 1 tbsp plain flour 70g/2½oz flaked almonds ½ tsp ground cinnamon 60g/2¼oz panko breadcrumbs 5 large Royal Gala apples, coarsely grated 5 cardamom pods, seeds only300ml/10fl oz whipping cream1 tsp vanilla extract2 free-range egg yolks1½ tbsp caster sugar½ tsp cornflour 5 cardamom pods, seeds only 300ml/10fl oz whipping cream 1 tsp vanilla extract 2 free-range egg yolks 1½ tbsp caster sugar ½ tsp cornflour Method Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl.Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown.Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens.Serve the warm apple crumble with the cardamom custard. Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl. Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl. Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown. Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown. Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens. Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens. Serve the warm apple crumble with the cardamom custard. Serve the warm apple crumble with the cardamom custard."
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} | b9fb0d6438d562b0b53a70cc29011af6478e9ecce8d1446c0c2d7de7b4550515 | Apple sorbet recipe
An average of 5.0 out of 5 stars from 2 ratings 1 litre/1¾ pint freshly pressed apple juicea little icing sugarlemon juice 1 litre/1¾ pint freshly pressed apple juice a little icing sugar lemon juice calvados or apple brandy calvados or apple brandy Method Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished.Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it.Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving.Serve with a couple of tsps of calvados over the sorbet. Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished. Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished. Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it. Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it. Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving. Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving. Serve with a couple of tsps of calvados over the sorbet. Serve with a couple of tsps of calvados over the sorbet. | {
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"url": "https://www.bbc.co.uk/food/recipes/applesorbet_14293",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple sorbet recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1 litre/1¾ pint freshly pressed apple juicea little icing sugarlemon juice 1 litre/1¾ pint freshly pressed apple juice a little icing sugar lemon juice calvados or apple brandy calvados or apple brandy Method Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished.Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it.Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving.Serve with a couple of tsps of calvados over the sorbet. Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished. Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished. Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it. Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it. Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving. Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving. Serve with a couple of tsps of calvados over the sorbet. Serve with a couple of tsps of calvados over the sorbet."
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} | 1f88ca33e2a5e91f095e7cc52d0018e7b1ebea514a9c23d3599dccca964a261f | Apple crumble with star anise recipe
An average of 4.9 out of 5 stars from 11 ratings A lovely traditional pudding, but the star of the show – see what I’ve done there? – is the star anise, which gives the dish a warming, aromatic feel. 300g/10½oz plain flour200g/7oz brown sugar200g/7oz unsalted butter, cubed and softened to room temperature, plus extra for greasingpinch salt 300g/10½oz plain flour 200g/7oz brown sugar 200g/7oz unsalted butter, cubed and softened to room temperature, plus extra for greasing pinch salt 75g/3oz unsalted butter, plus extra for buttering1 kg/2lb 4oz eating apples (such as russet or cox), peeled, cored and chopped into large chunks150g/5oz caster sugar 5 star anise 1 cinnamon stick 75g/3oz unsalted butter, plus extra for buttering 1 kg/2lb 4oz eating apples (such as russet or cox), peeled, cored and chopped into large chunks 150g/5oz caster sugar 5 star anise 1 cinnamon stick crème fraîchepomegranate seeds crème fraîche pomegranate seeds Method Preheat the oven to 200C/400F/Gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs.Sprinkle the mixture onto a baking tray in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5-6 minutes, or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside; if continuing to cook the apple crumble immediately, leave the oven on.To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the apples, sugar and cinnamon (if using), and cook, stirring frequently, until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon (if using) and the star anise, and add a little bit more sugar if you like.To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly.To serve, put some crème fraîche into a small bowl and top with some pomegranate seeds. Serve alongside the crumble. Preheat the oven to 200C/400F/Gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs. Preheat the oven to 200C/400F/Gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs. Sprinkle the mixture onto a baking tray in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5-6 minutes, or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside; if continuing to cook the apple crumble immediately, leave the oven on. Sprinkle the mixture onto a baking tray in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5-6 minutes, or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside; if continuing to cook the apple crumble immediately, leave the oven on. To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the apples, sugar and cinnamon (if using), and cook, stirring frequently, until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon (if using) and the star anise, and add a little bit more sugar if you like. To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the apples, sugar and cinnamon (if using), and cook, stirring frequently, until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon (if using) and the star anise, and add a little bit more sugar if you like. To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly. To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly. To serve, put some crème fraîche into a small bowl and top with some pomegranate seeds. Serve alongside the crumble. To serve, put some crème fraîche into a small bowl and top with some pomegranate seeds. Serve alongside the crumble. Recipe tips You could add more sugar to the crumble topping if you have a sweet tooth. | {
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"title": "Apple crumble with star anise recipe",
"content": "An average of 4.9 out of 5 stars from 11 ratings A lovely traditional pudding, but the star of the show – see what I’ve done there? – is the star anise, which gives the dish a warming, aromatic feel. 300g/10½oz plain flour200g/7oz brown sugar200g/7oz unsalted butter, cubed and softened to room temperature, plus extra for greasingpinch salt 300g/10½oz plain flour 200g/7oz brown sugar 200g/7oz unsalted butter, cubed and softened to room temperature, plus extra for greasing pinch salt 75g/3oz unsalted butter, plus extra for buttering1 kg/2lb 4oz eating apples (such as russet or cox), peeled, cored and chopped into large chunks150g/5oz caster sugar 5 star anise 1 cinnamon stick 75g/3oz unsalted butter, plus extra for buttering 1 kg/2lb 4oz eating apples (such as russet or cox), peeled, cored and chopped into large chunks 150g/5oz caster sugar 5 star anise 1 cinnamon stick crème fraîchepomegranate seeds crème fraîche pomegranate seeds Method Preheat the oven to 200C/400F/Gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs.Sprinkle the mixture onto a baking tray in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5-6 minutes, or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside; if continuing to cook the apple crumble immediately, leave the oven on.To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the apples, sugar and cinnamon (if using), and cook, stirring frequently, until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon (if using) and the star anise, and add a little bit more sugar if you like.To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly.To serve, put some crème fraîche into a small bowl and top with some pomegranate seeds. Serve alongside the crumble. Preheat the oven to 200C/400F/Gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs. Preheat the oven to 200C/400F/Gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs. Sprinkle the mixture onto a baking tray in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5-6 minutes, or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside; if continuing to cook the apple crumble immediately, leave the oven on. Sprinkle the mixture onto a baking tray in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5-6 minutes, or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside; if continuing to cook the apple crumble immediately, leave the oven on. To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the apples, sugar and cinnamon (if using), and cook, stirring frequently, until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon (if using) and the star anise, and add a little bit more sugar if you like. To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the apples, sugar and cinnamon (if using), and cook, stirring frequently, until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon (if using) and the star anise, and add a little bit more sugar if you like. To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly. To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly. To serve, put some crème fraîche into a small bowl and top with some pomegranate seeds. Serve alongside the crumble. To serve, put some crème fraîche into a small bowl and top with some pomegranate seeds. Serve alongside the crumble. Recipe tips You could add more sugar to the crumble topping if you have a sweet tooth."
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} | ca4b06cde3c1ee9ae70fca90d5b146a3943095021648a36dc0e582d265e18549 | Apple pastries recipe
To make the crème pâtissière, heat the milk in a large saucepan on a medium heat. Stir it regularly, making sure to touch the bottom of the pan with a spatula to stop the milk from burning.Meanwhile, put the egg yolks into a large bowl and add the sugar gradually, whisking well until smooth and lighter in colour. Then add the cornflour and continue to whisk.Once your milk is just under the boiling point, ladle one scoop of hot milk into the yolk mixture and whisk it in the bowl really well. Continue to do this until you have ladled and mixed two-thirds of the milk into the yolk mixture. Now pour all of this back into the pan with the remaining milk and whisk as hard as you can. This is going to take about 10 minutes.Nothing will happen for ages and you will start to lose faith, but after about 5 minutes or so you will see it starting to thicken. Keep going – it will foam up and once the foam has gone you will have a silky-smooth custard. Take it off the heat, add a nice generous pinch of salt and the cold cubed butter. Whisk this until the butter is melted and totally incorporated. Set aside in the fridge covered in cling film to prevent a skin from forming.To make the apple jelly, weigh the apple cores and peel into a saucepan and add the equal weight of water to the pan. Add all the remaining ingredients and bring to the boil, then reduce the heat and simmer until reduced by half.Strain the purée through a jelly bag until all the liquid is extracted. Then return the juice to the pan and bring back to the boil, until it reaches 104C. This will take around 5–10 minutes, just make sure it's thick and bubbling. Set aside to cool.To make the apple pastries, take the pastry and, with the longest side closest to you, roll this up into a sausage, tightly but without pulling on it. Wrap in cling film and chill in the fridge for 30 minutes. After 30 minutes, use a sharp knife to cut the pastry sausage into pieces that weigh about 65g/2¼oz each or are roughly the same size. Pour some caster sugar into a big mound and use the palm of your hand to push the pastry coin into the sugar so you are flattening it out (spiral facing you).Use a rolling pin to roll this out into an oval shape, to about the thickness of a pound coin (3mm/⅛in). Spoon a generous tablespoon of crème pâtissière into the centre of this and place three apple slices on top, then finish with some apple purée. Fold it in half, very gently pressing the edges down and pop on a tray for the freezer. Repeat this until you have filled all your pastry.Cover the tray with cling film and let the pastries rest in the freezer for at least 30 minutes before you bake them (but you can keep them in there for up to a month!). When ready to bake, preheat the oven to 230C/210 Fan/Gas 7 and line a baking tray with baking paper.Place your pastries on the tray giving them plenty of room. Bake for 5 minutes, then reduce the oven temperature to 200C/180 Fan/Gas 6 for 10–13 minutes or until they are a dark golden caramel colour. To make the crème pâtissière, heat the milk in a large saucepan on a medium heat. Stir it regularly, making sure to touch the bottom of the pan with a spatula to stop the milk from burning. To make the crème pâtissière, heat the milk in a large saucepan on a medium heat. Stir it regularly, making sure to touch the bottom of the pan with a spatula to stop the milk from burning. Meanwhile, put the egg yolks into a large bowl and add the sugar gradually, whisking well until smooth and lighter in colour. Then add the cornflour and continue to whisk. Meanwhile, put the egg yolks into a large bowl and add the sugar gradually, whisking well until smooth and lighter in colour. Then add the cornflour and continue to whisk. Once your milk is just under the boiling point, ladle one scoop of hot milk into the yolk mixture and whisk it in the bowl really well. Continue to do this until you have ladled and mixed two-thirds of the milk into the yolk mixture. Now pour all of this back into the pan with the remaining milk and whisk as hard as you can. This is going to take about 10 minutes. Once your milk is just under the boiling point, ladle one scoop of hot milk into the yolk mixture and whisk it in the bowl really well. Continue to do this until you have ladled and mixed two-thirds of the milk into the yolk mixture. Now pour all of this back into the pan with the remaining milk and whisk as hard as you can. This is going to take about 10 minutes. Nothing will happen for ages and you will start to lose faith, but after about 5 minutes or so you will see it starting to thicken. Keep going – it will foam up and once the foam has gone you will have a silky-smooth custard. Take it off the heat, add a nice generous pinch of salt and the cold cubed butter. Whisk this until the butter is melted and totally incorporated. Set aside in the fridge covered in cling film to prevent a skin from forming. Nothing will happen for ages and you will start to lose faith, but after about 5 minutes or so you will see it starting to thicken. Keep going – it will foam up and once the foam has gone you will have a silky-smooth custard. Take it off the heat, add a nice generous pinch of salt and the cold cubed butter. Whisk this until the butter is melted and totally incorporated. Set aside in the fridge covered in cling film to prevent a skin from forming. To make the apple jelly, weigh the apple cores and peel into a saucepan and add the equal weight of water to the pan. Add all the remaining ingredients and bring to the boil, then reduce the heat and simmer until reduced by half. To make the apple jelly, weigh the apple cores and peel into a saucepan and add the equal weight of water to the pan. Add all the remaining ingredients and bring to the boil, then reduce the heat and simmer until reduced by half. Strain the purée through a jelly bag until all the liquid is extracted. Then return the juice to the pan and bring back to the boil, until it reaches 104C. This will take around 5–10 minutes, just make sure it's thick and bubbling. Set aside to cool. Strain the purée through a jelly bag until all the liquid is extracted. Then return the juice to the pan and bring back to the boil, until it reaches 104C. This will take around 5–10 minutes, just make sure it's thick and bubbling. Set aside to cool. To make the apple pastries, take the pastry and, with the longest side closest to you, roll this up into a sausage, tightly but without pulling on it. Wrap in cling film and chill in the fridge for 30 minutes. To make the apple pastries, take the pastry and, with the longest side closest to you, roll this up into a sausage, tightly but without pulling on it. Wrap in cling film and chill in the fridge for 30 minutes. After 30 minutes, use a sharp knife to cut the pastry sausage into pieces that weigh about 65g/2¼oz each or are roughly the same size. After 30 minutes, use a sharp knife to cut the pastry sausage into pieces that weigh about 65g/2¼oz each or are roughly the same size. Pour some caster sugar into a big mound and use the palm of your hand to push the pastry coin into the sugar so you are flattening it out (spiral facing you). Pour some caster sugar into a big mound and use the palm of your hand to push the pastry coin into the sugar so you are flattening it out (spiral facing you). Use a rolling pin to roll this out into an oval shape, to about the thickness of a pound coin (3mm/⅛in). Use a rolling pin to roll this out into an oval shape, to about the thickness of a pound coin (3mm/⅛in). Spoon a generous tablespoon of crème pâtissière into the centre of this and place three apple slices on top, then finish with some apple purée. Fold it in half, very gently pressing the edges down and pop on a tray for the freezer. Repeat this until you have filled all your pastry. Spoon a generous tablespoon of crème pâtissière into the centre of this and place three apple slices on top, then finish with some apple purée. Fold it in half, very gently pressing the edges down and pop on a tray for the freezer. Repeat this until you have filled all your pastry. Cover the tray with cling film and let the pastries rest in the freezer for at least 30 minutes before you bake them (but you can keep them in there for up to a month!). Cover the tray with cling film and let the pastries rest in the freezer for at least 30 minutes before you bake them (but you can keep them in there for up to a month!). When ready to bake, preheat the oven to 230C/210 Fan/Gas 7 and line a baking tray with baking paper. When ready to bake, preheat the oven to 230C/210 Fan/Gas 7 and line a baking tray with baking paper. Place your pastries on the tray giving them plenty of room. Bake for 5 minutes, then reduce the oven temperature to 200C/180 Fan/Gas 6 for 10–13 minutes or until they are a dark golden caramel colour. Place your pastries on the tray giving them plenty of room. Bake for 5 minutes, then reduce the oven temperature to 200C/180 Fan/Gas 6 for 10–13 minutes or until they are a dark golden caramel colour. | {
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"title": "Apple pastries recipe",
"content": "To make the crème pâtissière, heat the milk in a large saucepan on a medium heat. Stir it regularly, making sure to touch the bottom of the pan with a spatula to stop the milk from burning.Meanwhile, put the egg yolks into a large bowl and add the sugar gradually, whisking well until smooth and lighter in colour. Then add the cornflour and continue to whisk.Once your milk is just under the boiling point, ladle one scoop of hot milk into the yolk mixture and whisk it in the bowl really well. Continue to do this until you have ladled and mixed two-thirds of the milk into the yolk mixture. Now pour all of this back into the pan with the remaining milk and whisk as hard as you can. This is going to take about 10 minutes.Nothing will happen for ages and you will start to lose faith, but after about 5 minutes or so you will see it starting to thicken. Keep going – it will foam up and once the foam has gone you will have a silky-smooth custard. Take it off the heat, add a nice generous pinch of salt and the cold cubed butter. Whisk this until the butter is melted and totally incorporated. Set aside in the fridge covered in cling film to prevent a skin from forming.To make the apple jelly, weigh the apple cores and peel into a saucepan and add the equal weight of water to the pan. Add all the remaining ingredients and bring to the boil, then reduce the heat and simmer until reduced by half.Strain the purée through a jelly bag until all the liquid is extracted. Then return the juice to the pan and bring back to the boil, until it reaches 104C. This will take around 5–10 minutes, just make sure it's thick and bubbling. Set aside to cool.To make the apple pastries, take the pastry and, with the longest side closest to you, roll this up into a sausage, tightly but without pulling on it. Wrap in cling film and chill in the fridge for 30 minutes. After 30 minutes, use a sharp knife to cut the pastry sausage into pieces that weigh about 65g/2¼oz each or are roughly the same size. Pour some caster sugar into a big mound and use the palm of your hand to push the pastry coin into the sugar so you are flattening it out (spiral facing you).Use a rolling pin to roll this out into an oval shape, to about the thickness of a pound coin (3mm/⅛in). Spoon a generous tablespoon of crème pâtissière into the centre of this and place three apple slices on top, then finish with some apple purée. Fold it in half, very gently pressing the edges down and pop on a tray for the freezer. Repeat this until you have filled all your pastry.Cover the tray with cling film and let the pastries rest in the freezer for at least 30 minutes before you bake them (but you can keep them in there for up to a month!). When ready to bake, preheat the oven to 230C/210 Fan/Gas 7 and line a baking tray with baking paper.Place your pastries on the tray giving them plenty of room. Bake for 5 minutes, then reduce the oven temperature to 200C/180 Fan/Gas 6 for 10–13 minutes or until they are a dark golden caramel colour. To make the crème pâtissière, heat the milk in a large saucepan on a medium heat. Stir it regularly, making sure to touch the bottom of the pan with a spatula to stop the milk from burning. To make the crème pâtissière, heat the milk in a large saucepan on a medium heat. Stir it regularly, making sure to touch the bottom of the pan with a spatula to stop the milk from burning. Meanwhile, put the egg yolks into a large bowl and add the sugar gradually, whisking well until smooth and lighter in colour. Then add the cornflour and continue to whisk. Meanwhile, put the egg yolks into a large bowl and add the sugar gradually, whisking well until smooth and lighter in colour. Then add the cornflour and continue to whisk. Once your milk is just under the boiling point, ladle one scoop of hot milk into the yolk mixture and whisk it in the bowl really well. Continue to do this until you have ladled and mixed two-thirds of the milk into the yolk mixture. Now pour all of this back into the pan with the remaining milk and whisk as hard as you can. This is going to take about 10 minutes. Once your milk is just under the boiling point, ladle one scoop of hot milk into the yolk mixture and whisk it in the bowl really well. Continue to do this until you have ladled and mixed two-thirds of the milk into the yolk mixture. Now pour all of this back into the pan with the remaining milk and whisk as hard as you can. This is going to take about 10 minutes. Nothing will happen for ages and you will start to lose faith, but after about 5 minutes or so you will see it starting to thicken. Keep going – it will foam up and once the foam has gone you will have a silky-smooth custard. Take it off the heat, add a nice generous pinch of salt and the cold cubed butter. Whisk this until the butter is melted and totally incorporated. Set aside in the fridge covered in cling film to prevent a skin from forming. Nothing will happen for ages and you will start to lose faith, but after about 5 minutes or so you will see it starting to thicken. Keep going – it will foam up and once the foam has gone you will have a silky-smooth custard. Take it off the heat, add a nice generous pinch of salt and the cold cubed butter. Whisk this until the butter is melted and totally incorporated. Set aside in the fridge covered in cling film to prevent a skin from forming. To make the apple jelly, weigh the apple cores and peel into a saucepan and add the equal weight of water to the pan. Add all the remaining ingredients and bring to the boil, then reduce the heat and simmer until reduced by half. To make the apple jelly, weigh the apple cores and peel into a saucepan and add the equal weight of water to the pan. Add all the remaining ingredients and bring to the boil, then reduce the heat and simmer until reduced by half. Strain the purée through a jelly bag until all the liquid is extracted. Then return the juice to the pan and bring back to the boil, until it reaches 104C. This will take around 5–10 minutes, just make sure it's thick and bubbling. Set aside to cool. Strain the purée through a jelly bag until all the liquid is extracted. Then return the juice to the pan and bring back to the boil, until it reaches 104C. This will take around 5–10 minutes, just make sure it's thick and bubbling. Set aside to cool. To make the apple pastries, take the pastry and, with the longest side closest to you, roll this up into a sausage, tightly but without pulling on it. Wrap in cling film and chill in the fridge for 30 minutes. To make the apple pastries, take the pastry and, with the longest side closest to you, roll this up into a sausage, tightly but without pulling on it. Wrap in cling film and chill in the fridge for 30 minutes. After 30 minutes, use a sharp knife to cut the pastry sausage into pieces that weigh about 65g/2¼oz each or are roughly the same size. After 30 minutes, use a sharp knife to cut the pastry sausage into pieces that weigh about 65g/2¼oz each or are roughly the same size. Pour some caster sugar into a big mound and use the palm of your hand to push the pastry coin into the sugar so you are flattening it out (spiral facing you). Pour some caster sugar into a big mound and use the palm of your hand to push the pastry coin into the sugar so you are flattening it out (spiral facing you). Use a rolling pin to roll this out into an oval shape, to about the thickness of a pound coin (3mm/⅛in). Use a rolling pin to roll this out into an oval shape, to about the thickness of a pound coin (3mm/⅛in). Spoon a generous tablespoon of crème pâtissière into the centre of this and place three apple slices on top, then finish with some apple purée. Fold it in half, very gently pressing the edges down and pop on a tray for the freezer. Repeat this until you have filled all your pastry. Spoon a generous tablespoon of crème pâtissière into the centre of this and place three apple slices on top, then finish with some apple purée. Fold it in half, very gently pressing the edges down and pop on a tray for the freezer. Repeat this until you have filled all your pastry. Cover the tray with cling film and let the pastries rest in the freezer for at least 30 minutes before you bake them (but you can keep them in there for up to a month!). Cover the tray with cling film and let the pastries rest in the freezer for at least 30 minutes before you bake them (but you can keep them in there for up to a month!). When ready to bake, preheat the oven to 230C/210 Fan/Gas 7 and line a baking tray with baking paper. When ready to bake, preheat the oven to 230C/210 Fan/Gas 7 and line a baking tray with baking paper. Place your pastries on the tray giving them plenty of room. Bake for 5 minutes, then reduce the oven temperature to 200C/180 Fan/Gas 6 for 10–13 minutes or until they are a dark golden caramel colour. Place your pastries on the tray giving them plenty of room. Bake for 5 minutes, then reduce the oven temperature to 200C/180 Fan/Gas 6 for 10–13 minutes or until they are a dark golden caramel colour."
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} | 1f6521d2bef17da7b695a6e6632dc30f2f0ecb7642e04576e172968de9bbbe34 | Apple tart with blackberry sorbet recipe
An average of 5.0 out of 5 stars from 1 rating 300g/10½oz caster sugar300ml/10½fl oz water half lemon, juice only4 tsp liquid glucose 300g/10½oz caster sugar 300ml/10½fl oz water half lemon, juice only 4 tsp liquid glucose 400g/14oz blackberries75g/2½oz caster sugar1 tbsp water 400g/14oz blackberries 75g/2½oz caster sugar 1 tbsp water 400g/14oz ready-rolled puff pastry250g/9oz apples, peeled and sliced into wedges125g/4oz demerera sugarfresh mint leaves, to garnish 400g/14oz ready-rolled puff pastry 250g/9oz apples, peeled and sliced into wedges 125g/4oz demerera sugar fresh mint leaves, to garnish Method For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat.Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill.Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit.Pass the blackberry mixture through a sieve into a bowl.Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions.Transfer to a freezer-proof container and freeze until needed.For the tart, preheat the oven to 180C/365F/Gas 4.Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray.Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry.Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig. For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat. For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat. Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill. Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill. Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit. Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit. Pass the blackberry mixture through a sieve into a bowl. Pass the blackberry mixture through a sieve into a bowl. Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions. Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-proof container and freeze until needed. Transfer to a freezer-proof container and freeze until needed. For the tart, preheat the oven to 180C/365F/Gas 4. For the tart, preheat the oven to 180C/365F/Gas 4. Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray. Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray. Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry. Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry. Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig. | {
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"title": "Apple tart with blackberry sorbet recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 300g/10½oz caster sugar300ml/10½fl oz water half lemon, juice only4 tsp liquid glucose 300g/10½oz caster sugar 300ml/10½fl oz water half lemon, juice only 4 tsp liquid glucose 400g/14oz blackberries75g/2½oz caster sugar1 tbsp water 400g/14oz blackberries 75g/2½oz caster sugar 1 tbsp water 400g/14oz ready-rolled puff pastry250g/9oz apples, peeled and sliced into wedges125g/4oz demerera sugarfresh mint leaves, to garnish 400g/14oz ready-rolled puff pastry 250g/9oz apples, peeled and sliced into wedges 125g/4oz demerera sugar fresh mint leaves, to garnish Method For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat.Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill.Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit.Pass the blackberry mixture through a sieve into a bowl.Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions.Transfer to a freezer-proof container and freeze until needed.For the tart, preheat the oven to 180C/365F/Gas 4.Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray.Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry.Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig. For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat. For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat. Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill. Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill. Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit. Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit. Pass the blackberry mixture through a sieve into a bowl. Pass the blackberry mixture through a sieve into a bowl. Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions. Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-proof container and freeze until needed. Transfer to a freezer-proof container and freeze until needed. For the tart, preheat the oven to 180C/365F/Gas 4. For the tart, preheat the oven to 180C/365F/Gas 4. Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray. Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray. Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry. Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry. Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig."
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} | d32a443d7268fa284fa09ef0dc5d5e24d301583cece7cd2d819383d598b9db71 | Apple tarte tatin recipe
An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tartetatin_80584_16x9.jpg Tarte tatin can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully. 320g/11oz plain flour225g/8oz ice-cold butter110g/4oz icing sugar3 free-range egg yolks 320g/11oz plain flour 225g/8oz ice-cold butter 110g/4oz icing sugar 3 free-range egg yolks 6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges¼ lemon110g/4oz caster sugar110g/4oz butter 6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges ¼ lemon 110g/4oz caster sugar 110g/4oz butter double cream or vanilla ice cream double cream or vanilla ice cream Method Preheat the oven to 250C/500F/Gas 9.First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. Serve warm with double cream, crème fraîche or vanilla ice cream. Preheat the oven to 250C/500F/Gas 9. Preheat the oven to 250C/500F/Gas 9. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. Serve warm with double cream, crème fraîche or vanilla ice cream. Serve warm with double cream, crème fraîche or vanilla ice cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/tartetatin_80584",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Apple tarte tatin recipe",
"content": "An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tartetatin_80584_16x9.jpg Tarte tatin can be tricky, but it's delicious when it works. You can substitute the apples for plenty of other fruit; pear and prune or quince work beautifully. 320g/11oz plain flour225g/8oz ice-cold butter110g/4oz icing sugar3 free-range egg yolks 320g/11oz plain flour 225g/8oz ice-cold butter 110g/4oz icing sugar 3 free-range egg yolks 6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges¼ lemon110g/4oz caster sugar110g/4oz butter 6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges ¼ lemon 110g/4oz caster sugar 110g/4oz butter double cream or vanilla ice cream double cream or vanilla ice cream Method Preheat the oven to 250C/500F/Gas 9.First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. Serve warm with double cream, crème fraîche or vanilla ice cream. Preheat the oven to 250C/500F/Gas 9. Preheat the oven to 250C/500F/Gas 9. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour. Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes. Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two. Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top. Serve warm with double cream, crème fraîche or vanilla ice cream. Serve warm with double cream, crème fraîche or vanilla ice cream."
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} | b1518d90e1bd0662ee3dc8ba498cf1105fda3183078c47604694b2c820b2457b | Apple, cherry and marzipan pie recipe
An average of 0.0 out of 5 stars from 0 ratings Put some tart into your pie with dried sour cherries. The combination of apples, dried cherries and cubes of sweet marzipan is irresistible. Equipment and preparation: you will need a 23cm/9in ceramic pie dish. 225g/8oz unsalted butter, in pieces430g/15oz plain flour, plus extra for dusting50g/1¾oz caster sugarpinch salt 225g/8oz unsalted butter, in pieces 430g/15oz plain flour, plus extra for dusting 50g/1¾oz caster sugar pinch salt 1 lemon, zest onlypinch ground cinnamon 60g/2¼oz caster sugar4 tbsp cornflour3 Braeburn apples, peeled, cored and cut into 1cm/½in thick slices3 Cox apples, peeled, cored and cut into 1cm/½in thick slices 200g/7oz marzipan, cut into small cubes150g/5½oz dried sour cherries 1 free-range egg, lightly beaten with a pinch of salt 1 lemon, zest only pinch ground cinnamon 60g/2¼oz caster sugar 4 tbsp cornflour 3 Braeburn apples, peeled, cored and cut into 1cm/½in thick slices 3 Cox apples, peeled, cored and cut into 1cm/½in thick slices 200g/7oz marzipan, cut into small cubes 150g/5½oz dried sour cherries 1 free-range egg, lightly beaten with a pinch of salt Method Place the butter and flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and a pinch of salt. Measure five tablespoons of water in a jug and slowly add it to the mixture until it comes together to form a dough (you may not need all the water). The dough should be firm but not crumbly. Transfer the pastry to a lightly floured work surface and knead very briefly just to combine. Wrap in cling film and transfer to the fridge to chill for 20 minutes.Preheat the oven to 190C/fan oven 170C/375F/Gas 5. For the filling, in a large bowl combine the lemon zest, cinnamon, caster sugar and cornflour. Add the apples and toss to coat.Lightly flour a work surface and rolling pin. Remove the pastry from the fridge and set aside one-third for the pie lid. Roll out the remaining pastry until it is big enough to generously fit the pie dish. Use the rolling pin to help you lift the pastry into the pie dish and gently press it into the sides, leaving any excess pastry overhanging the sides. Place in the freezer to chill for 10 minutes.Roll out the remaining pastry to form the pastry lid. Use any excess to form shapes to decorate the pie.Arrange a layer of apple slices in the pie dish and scatter with marzipan cubes and cherries. Repeat in layers until the dish is nearly full at the edges and heaped in the centre.Place the pastry lid on top and crimp the edges to seal. Make a hole in the centre to allow stream to escape. Place any decorative shapes on top and then glaze with beaten egg. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden-brown and crisp. Check after 25 minutes and, if necessary, cover with foil to prevent the pastry edges from burning. Place the butter and flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and a pinch of salt. Measure five tablespoons of water in a jug and slowly add it to the mixture until it comes together to form a dough (you may not need all the water). The dough should be firm but not crumbly. Place the butter and flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and a pinch of salt. Measure five tablespoons of water in a jug and slowly add it to the mixture until it comes together to form a dough (you may not need all the water). The dough should be firm but not crumbly. Transfer the pastry to a lightly floured work surface and knead very briefly just to combine. Wrap in cling film and transfer to the fridge to chill for 20 minutes. Transfer the pastry to a lightly floured work surface and knead very briefly just to combine. Wrap in cling film and transfer to the fridge to chill for 20 minutes. Preheat the oven to 190C/fan oven 170C/375F/Gas 5. Preheat the oven to 190C/fan oven 170C/375F/Gas 5. For the filling, in a large bowl combine the lemon zest, cinnamon, caster sugar and cornflour. Add the apples and toss to coat. For the filling, in a large bowl combine the lemon zest, cinnamon, caster sugar and cornflour. Add the apples and toss to coat. Lightly flour a work surface and rolling pin. Remove the pastry from the fridge and set aside one-third for the pie lid. Roll out the remaining pastry until it is big enough to generously fit the pie dish. Use the rolling pin to help you lift the pastry into the pie dish and gently press it into the sides, leaving any excess pastry overhanging the sides. Place in the freezer to chill for 10 minutes. Lightly flour a work surface and rolling pin. Remove the pastry from the fridge and set aside one-third for the pie lid. Roll out the remaining pastry until it is big enough to generously fit the pie dish. Use the rolling pin to help you lift the pastry into the pie dish and gently press it into the sides, leaving any excess pastry overhanging the sides. Place in the freezer to chill for 10 minutes. Roll out the remaining pastry to form the pastry lid. Use any excess to form shapes to decorate the pie. Roll out the remaining pastry to form the pastry lid. Use any excess to form shapes to decorate the pie. Arrange a layer of apple slices in the pie dish and scatter with marzipan cubes and cherries. Repeat in layers until the dish is nearly full at the edges and heaped in the centre. Arrange a layer of apple slices in the pie dish and scatter with marzipan cubes and cherries. Repeat in layers until the dish is nearly full at the edges and heaped in the centre. Place the pastry lid on top and crimp the edges to seal. Make a hole in the centre to allow stream to escape. Place any decorative shapes on top and then glaze with beaten egg. Place the pastry lid on top and crimp the edges to seal. Make a hole in the centre to allow stream to escape. Place any decorative shapes on top and then glaze with beaten egg. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden-brown and crisp. Check after 25 minutes and, if necessary, cover with foil to prevent the pastry edges from burning. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden-brown and crisp. Check after 25 minutes and, if necessary, cover with foil to prevent the pastry edges from burning. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/apple_cherry_and_37920",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple, cherry and marzipan pie recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Put some tart into your pie with dried sour cherries. The combination of apples, dried cherries and cubes of sweet marzipan is irresistible. Equipment and preparation: you will need a 23cm/9in ceramic pie dish. 225g/8oz unsalted butter, in pieces430g/15oz plain flour, plus extra for dusting50g/1¾oz caster sugarpinch salt 225g/8oz unsalted butter, in pieces 430g/15oz plain flour, plus extra for dusting 50g/1¾oz caster sugar pinch salt 1 lemon, zest onlypinch ground cinnamon 60g/2¼oz caster sugar4 tbsp cornflour3 Braeburn apples, peeled, cored and cut into 1cm/½in thick slices3 Cox apples, peeled, cored and cut into 1cm/½in thick slices 200g/7oz marzipan, cut into small cubes150g/5½oz dried sour cherries 1 free-range egg, lightly beaten with a pinch of salt 1 lemon, zest only pinch ground cinnamon 60g/2¼oz caster sugar 4 tbsp cornflour 3 Braeburn apples, peeled, cored and cut into 1cm/½in thick slices 3 Cox apples, peeled, cored and cut into 1cm/½in thick slices 200g/7oz marzipan, cut into small cubes 150g/5½oz dried sour cherries 1 free-range egg, lightly beaten with a pinch of salt Method Place the butter and flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and a pinch of salt. Measure five tablespoons of water in a jug and slowly add it to the mixture until it comes together to form a dough (you may not need all the water). The dough should be firm but not crumbly. Transfer the pastry to a lightly floured work surface and knead very briefly just to combine. Wrap in cling film and transfer to the fridge to chill for 20 minutes.Preheat the oven to 190C/fan oven 170C/375F/Gas 5. For the filling, in a large bowl combine the lemon zest, cinnamon, caster sugar and cornflour. Add the apples and toss to coat.Lightly flour a work surface and rolling pin. Remove the pastry from the fridge and set aside one-third for the pie lid. Roll out the remaining pastry until it is big enough to generously fit the pie dish. Use the rolling pin to help you lift the pastry into the pie dish and gently press it into the sides, leaving any excess pastry overhanging the sides. Place in the freezer to chill for 10 minutes.Roll out the remaining pastry to form the pastry lid. Use any excess to form shapes to decorate the pie.Arrange a layer of apple slices in the pie dish and scatter with marzipan cubes and cherries. Repeat in layers until the dish is nearly full at the edges and heaped in the centre.Place the pastry lid on top and crimp the edges to seal. Make a hole in the centre to allow stream to escape. Place any decorative shapes on top and then glaze with beaten egg. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden-brown and crisp. Check after 25 minutes and, if necessary, cover with foil to prevent the pastry edges from burning. Place the butter and flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and a pinch of salt. Measure five tablespoons of water in a jug and slowly add it to the mixture until it comes together to form a dough (you may not need all the water). The dough should be firm but not crumbly. Place the butter and flour in a large bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and a pinch of salt. Measure five tablespoons of water in a jug and slowly add it to the mixture until it comes together to form a dough (you may not need all the water). The dough should be firm but not crumbly. Transfer the pastry to a lightly floured work surface and knead very briefly just to combine. Wrap in cling film and transfer to the fridge to chill for 20 minutes. Transfer the pastry to a lightly floured work surface and knead very briefly just to combine. Wrap in cling film and transfer to the fridge to chill for 20 minutes. Preheat the oven to 190C/fan oven 170C/375F/Gas 5. Preheat the oven to 190C/fan oven 170C/375F/Gas 5. For the filling, in a large bowl combine the lemon zest, cinnamon, caster sugar and cornflour. Add the apples and toss to coat. For the filling, in a large bowl combine the lemon zest, cinnamon, caster sugar and cornflour. Add the apples and toss to coat. Lightly flour a work surface and rolling pin. Remove the pastry from the fridge and set aside one-third for the pie lid. Roll out the remaining pastry until it is big enough to generously fit the pie dish. Use the rolling pin to help you lift the pastry into the pie dish and gently press it into the sides, leaving any excess pastry overhanging the sides. Place in the freezer to chill for 10 minutes. Lightly flour a work surface and rolling pin. Remove the pastry from the fridge and set aside one-third for the pie lid. Roll out the remaining pastry until it is big enough to generously fit the pie dish. Use the rolling pin to help you lift the pastry into the pie dish and gently press it into the sides, leaving any excess pastry overhanging the sides. Place in the freezer to chill for 10 minutes. Roll out the remaining pastry to form the pastry lid. Use any excess to form shapes to decorate the pie. Roll out the remaining pastry to form the pastry lid. Use any excess to form shapes to decorate the pie. Arrange a layer of apple slices in the pie dish and scatter with marzipan cubes and cherries. Repeat in layers until the dish is nearly full at the edges and heaped in the centre. Arrange a layer of apple slices in the pie dish and scatter with marzipan cubes and cherries. Repeat in layers until the dish is nearly full at the edges and heaped in the centre. Place the pastry lid on top and crimp the edges to seal. Make a hole in the centre to allow stream to escape. Place any decorative shapes on top and then glaze with beaten egg. Place the pastry lid on top and crimp the edges to seal. Make a hole in the centre to allow stream to escape. Place any decorative shapes on top and then glaze with beaten egg. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden-brown and crisp. Check after 25 minutes and, if necessary, cover with foil to prevent the pastry edges from burning. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden-brown and crisp. Check after 25 minutes and, if necessary, cover with foil to prevent the pastry edges from burning."
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} | 1d458e445cb31097b04cb4b9cf2ec1f9912f0c2bce43f8d3197b83b75bb0cb19 | Apple, hazelnut and Calvados upside-down cake recipe
Mix the sultanas and dried apples with five tablespoons of Calvados and leave to soak overnight. For the cake, pre-heat the oven to 180C/350F/Gas 4 and grease a 23cm/9in springform tin. Toast the nuts in a hot dry pan until they are golden brown. Transfer to a food processor, pulse until chopped and set aside.For the fruit topping, melt the sugar in heavy-based saucepan to form a golden caramel. Remove from the heat and add the butter, stirring gently until incorporated into the caramel (take care not to splash yourself as caramel is very hot). Place the pre-prepared tin on a baking sheet and pour in the caramel. Carefully arrange the apple slices on top until the base of the tin is completely covered.For the cake, beat together the flour, margarine, sugar, eggs, vanilla, baking powder and cinnamon until combined and airy. Fold in the chopped hazelnuts and soaked fruit before pouring onto the apples and gently smoothing the surface.Bake in the oven for 40-50 minutes or until light golden-brown and springy to the touch. Set aside to cool in the tin.For the praline, fill a large bowl with cold water. In a heavy-based pan melt the sugar to a golden-brown caramel, swirling the pan occasionally so it doesn’t burn and using a damp pastry brush to brush down any sugar crystals from around the edge of the pan. Remove from the heat and dunk the base of the pan in the cold water to stop the caramel cooking.Place a heavy chopping board on the edge of the work surface and spread newspaper on the floor beneath. Spear half the hazelnuts onto cocktail sticks. Carefully dip each nut in the caramel before securing the free end of the cocktail stick under the chopping board, so the nut overhangs the work surface allowing a spike of caramel to form and harden (the paper will catch any drips). Gently reheat the remaining caramel until it becomes runny again. Add the remaining hazelnuts, swirl to coat, and pour onto a lined baking sheet. Set aside in a cool dry place. When completely set, blend in a food processor to make a praline.When the cake is cool, prick with a cocktail stick and spoon over the Calvados. Leave in the tin for 5-10 minutes to allow the Calvados to infuse the cake. Run a sharp knife around the edge of the cake and place a serving plate over the top. Quickly flip the cake cover, remove the tin and rearrange any apples that may have come away.To serve, sprinkle with praline and decorate with the spiky hazelnuts. Mix the sultanas and dried apples with five tablespoons of Calvados and leave to soak overnight. Mix the sultanas and dried apples with five tablespoons of Calvados and leave to soak overnight. For the cake, pre-heat the oven to 180C/350F/Gas 4 and grease a 23cm/9in springform tin. Toast the nuts in a hot dry pan until they are golden brown. Transfer to a food processor, pulse until chopped and set aside. For the cake, pre-heat the oven to 180C/350F/Gas 4 and grease a 23cm/9in springform tin. Toast the nuts in a hot dry pan until they are golden brown. Transfer to a food processor, pulse until chopped and set aside. For the fruit topping, melt the sugar in heavy-based saucepan to form a golden caramel. Remove from the heat and add the butter, stirring gently until incorporated into the caramel (take care not to splash yourself as caramel is very hot). Place the pre-prepared tin on a baking sheet and pour in the caramel. Carefully arrange the apple slices on top until the base of the tin is completely covered. For the fruit topping, melt the sugar in heavy-based saucepan to form a golden caramel. Remove from the heat and add the butter, stirring gently until incorporated into the caramel (take care not to splash yourself as caramel is very hot). Place the pre-prepared tin on a baking sheet and pour in the caramel. Carefully arrange the apple slices on top until the base of the tin is completely covered. For the cake, beat together the flour, margarine, sugar, eggs, vanilla, baking powder and cinnamon until combined and airy. Fold in the chopped hazelnuts and soaked fruit before pouring onto the apples and gently smoothing the surface. For the cake, beat together the flour, margarine, sugar, eggs, vanilla, baking powder and cinnamon until combined and airy. Fold in the chopped hazelnuts and soaked fruit before pouring onto the apples and gently smoothing the surface. Bake in the oven for 40-50 minutes or until light golden-brown and springy to the touch. Set aside to cool in the tin. Bake in the oven for 40-50 minutes or until light golden-brown and springy to the touch. Set aside to cool in the tin. For the praline, fill a large bowl with cold water. In a heavy-based pan melt the sugar to a golden-brown caramel, swirling the pan occasionally so it doesn’t burn and using a damp pastry brush to brush down any sugar crystals from around the edge of the pan. Remove from the heat and dunk the base of the pan in the cold water to stop the caramel cooking. For the praline, fill a large bowl with cold water. In a heavy-based pan melt the sugar to a golden-brown caramel, swirling the pan occasionally so it doesn’t burn and using a damp pastry brush to brush down any sugar crystals from around the edge of the pan. Remove from the heat and dunk the base of the pan in the cold water to stop the caramel cooking. Place a heavy chopping board on the edge of the work surface and spread newspaper on the floor beneath. Spear half the hazelnuts onto cocktail sticks. Carefully dip each nut in the caramel before securing the free end of the cocktail stick under the chopping board, so the nut overhangs the work surface allowing a spike of caramel to form and harden (the paper will catch any drips). Place a heavy chopping board on the edge of the work surface and spread newspaper on the floor beneath. Spear half the hazelnuts onto cocktail sticks. Carefully dip each nut in the caramel before securing the free end of the cocktail stick under the chopping board, so the nut overhangs the work surface allowing a spike of caramel to form and harden (the paper will catch any drips). Gently reheat the remaining caramel until it becomes runny again. Add the remaining hazelnuts, swirl to coat, and pour onto a lined baking sheet. Set aside in a cool dry place. When completely set, blend in a food processor to make a praline. Gently reheat the remaining caramel until it becomes runny again. Add the remaining hazelnuts, swirl to coat, and pour onto a lined baking sheet. Set aside in a cool dry place. When completely set, blend in a food processor to make a praline. When the cake is cool, prick with a cocktail stick and spoon over the Calvados. Leave in the tin for 5-10 minutes to allow the Calvados to infuse the cake. When the cake is cool, prick with a cocktail stick and spoon over the Calvados. Leave in the tin for 5-10 minutes to allow the Calvados to infuse the cake. Run a sharp knife around the edge of the cake and place a serving plate over the top. Quickly flip the cake cover, remove the tin and rearrange any apples that may have come away. Run a sharp knife around the edge of the cake and place a serving plate over the top. Quickly flip the cake cover, remove the tin and rearrange any apples that may have come away. To serve, sprinkle with praline and decorate with the spiky hazelnuts. To serve, sprinkle with praline and decorate with the spiky hazelnuts. | {
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"title": "Apple, hazelnut and Calvados upside-down cake recipe",
"content": "Mix the sultanas and dried apples with five tablespoons of Calvados and leave to soak overnight. For the cake, pre-heat the oven to 180C/350F/Gas 4 and grease a 23cm/9in springform tin. Toast the nuts in a hot dry pan until they are golden brown. Transfer to a food processor, pulse until chopped and set aside.For the fruit topping, melt the sugar in heavy-based saucepan to form a golden caramel. Remove from the heat and add the butter, stirring gently until incorporated into the caramel (take care not to splash yourself as caramel is very hot). Place the pre-prepared tin on a baking sheet and pour in the caramel. Carefully arrange the apple slices on top until the base of the tin is completely covered.For the cake, beat together the flour, margarine, sugar, eggs, vanilla, baking powder and cinnamon until combined and airy. Fold in the chopped hazelnuts and soaked fruit before pouring onto the apples and gently smoothing the surface.Bake in the oven for 40-50 minutes or until light golden-brown and springy to the touch. Set aside to cool in the tin.For the praline, fill a large bowl with cold water. In a heavy-based pan melt the sugar to a golden-brown caramel, swirling the pan occasionally so it doesn’t burn and using a damp pastry brush to brush down any sugar crystals from around the edge of the pan. Remove from the heat and dunk the base of the pan in the cold water to stop the caramel cooking.Place a heavy chopping board on the edge of the work surface and spread newspaper on the floor beneath. Spear half the hazelnuts onto cocktail sticks. Carefully dip each nut in the caramel before securing the free end of the cocktail stick under the chopping board, so the nut overhangs the work surface allowing a spike of caramel to form and harden (the paper will catch any drips). Gently reheat the remaining caramel until it becomes runny again. Add the remaining hazelnuts, swirl to coat, and pour onto a lined baking sheet. Set aside in a cool dry place. When completely set, blend in a food processor to make a praline.When the cake is cool, prick with a cocktail stick and spoon over the Calvados. Leave in the tin for 5-10 minutes to allow the Calvados to infuse the cake. Run a sharp knife around the edge of the cake and place a serving plate over the top. Quickly flip the cake cover, remove the tin and rearrange any apples that may have come away.To serve, sprinkle with praline and decorate with the spiky hazelnuts. Mix the sultanas and dried apples with five tablespoons of Calvados and leave to soak overnight. Mix the sultanas and dried apples with five tablespoons of Calvados and leave to soak overnight. For the cake, pre-heat the oven to 180C/350F/Gas 4 and grease a 23cm/9in springform tin. Toast the nuts in a hot dry pan until they are golden brown. Transfer to a food processor, pulse until chopped and set aside. For the cake, pre-heat the oven to 180C/350F/Gas 4 and grease a 23cm/9in springform tin. Toast the nuts in a hot dry pan until they are golden brown. Transfer to a food processor, pulse until chopped and set aside. For the fruit topping, melt the sugar in heavy-based saucepan to form a golden caramel. Remove from the heat and add the butter, stirring gently until incorporated into the caramel (take care not to splash yourself as caramel is very hot). Place the pre-prepared tin on a baking sheet and pour in the caramel. Carefully arrange the apple slices on top until the base of the tin is completely covered. For the fruit topping, melt the sugar in heavy-based saucepan to form a golden caramel. Remove from the heat and add the butter, stirring gently until incorporated into the caramel (take care not to splash yourself as caramel is very hot). Place the pre-prepared tin on a baking sheet and pour in the caramel. Carefully arrange the apple slices on top until the base of the tin is completely covered. For the cake, beat together the flour, margarine, sugar, eggs, vanilla, baking powder and cinnamon until combined and airy. Fold in the chopped hazelnuts and soaked fruit before pouring onto the apples and gently smoothing the surface. For the cake, beat together the flour, margarine, sugar, eggs, vanilla, baking powder and cinnamon until combined and airy. Fold in the chopped hazelnuts and soaked fruit before pouring onto the apples and gently smoothing the surface. Bake in the oven for 40-50 minutes or until light golden-brown and springy to the touch. Set aside to cool in the tin. Bake in the oven for 40-50 minutes or until light golden-brown and springy to the touch. Set aside to cool in the tin. For the praline, fill a large bowl with cold water. In a heavy-based pan melt the sugar to a golden-brown caramel, swirling the pan occasionally so it doesn’t burn and using a damp pastry brush to brush down any sugar crystals from around the edge of the pan. Remove from the heat and dunk the base of the pan in the cold water to stop the caramel cooking. For the praline, fill a large bowl with cold water. In a heavy-based pan melt the sugar to a golden-brown caramel, swirling the pan occasionally so it doesn’t burn and using a damp pastry brush to brush down any sugar crystals from around the edge of the pan. Remove from the heat and dunk the base of the pan in the cold water to stop the caramel cooking. Place a heavy chopping board on the edge of the work surface and spread newspaper on the floor beneath. Spear half the hazelnuts onto cocktail sticks. Carefully dip each nut in the caramel before securing the free end of the cocktail stick under the chopping board, so the nut overhangs the work surface allowing a spike of caramel to form and harden (the paper will catch any drips). Place a heavy chopping board on the edge of the work surface and spread newspaper on the floor beneath. Spear half the hazelnuts onto cocktail sticks. Carefully dip each nut in the caramel before securing the free end of the cocktail stick under the chopping board, so the nut overhangs the work surface allowing a spike of caramel to form and harden (the paper will catch any drips). Gently reheat the remaining caramel until it becomes runny again. Add the remaining hazelnuts, swirl to coat, and pour onto a lined baking sheet. Set aside in a cool dry place. When completely set, blend in a food processor to make a praline. Gently reheat the remaining caramel until it becomes runny again. Add the remaining hazelnuts, swirl to coat, and pour onto a lined baking sheet. Set aside in a cool dry place. When completely set, blend in a food processor to make a praline. When the cake is cool, prick with a cocktail stick and spoon over the Calvados. Leave in the tin for 5-10 minutes to allow the Calvados to infuse the cake. When the cake is cool, prick with a cocktail stick and spoon over the Calvados. Leave in the tin for 5-10 minutes to allow the Calvados to infuse the cake. Run a sharp knife around the edge of the cake and place a serving plate over the top. Quickly flip the cake cover, remove the tin and rearrange any apples that may have come away. Run a sharp knife around the edge of the cake and place a serving plate over the top. Quickly flip the cake cover, remove the tin and rearrange any apples that may have come away. To serve, sprinkle with praline and decorate with the spiky hazelnuts. To serve, sprinkle with praline and decorate with the spiky hazelnuts."
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} | 6c3356feaadef6818d6cb5a718c2e58df567f3766deac9b67a87777ceb418c27 | Apricot brioche tart recipe
An average of 5.0 out of 5 stars from 3 ratings 1 egg2 tbsp caster sugar250g/9oz tub mascarpone cheese225g/8oz brioche slices, 1cm/½in thick, taken from a shop-bought brioche loaf2 400g/14oz cans apricot halves, drained4 tbsp demerara sugarcréme fraïche to serve 1 egg 2 tbsp caster sugar 250g/9oz tub mascarpone cheese 225g/8oz brioche slices, 1cm/½in thick, taken from a shop-bought brioche loaf 2 400g/14oz cans apricot halves, drained 4 tbsp demerara sugar créme fraïche to serve Method Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4.Lightly whisk the egg and caster sugar together in a bowl.Add the mascarpone and whisk again until smooth and there are no lumps.Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this!Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden.Serve immediately with créme fraïche and dust with icing sugar. Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4. Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4. Lightly whisk the egg and caster sugar together in a bowl. Lightly whisk the egg and caster sugar together in a bowl. Add the mascarpone and whisk again until smooth and there are no lumps. Add the mascarpone and whisk again until smooth and there are no lumps. Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this! Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this! Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden. Serve immediately with créme fraïche and dust with icing sugar. Serve immediately with créme fraïche and dust with icing sugar. | {
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"title": "Apricot brioche tart recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 1 egg2 tbsp caster sugar250g/9oz tub mascarpone cheese225g/8oz brioche slices, 1cm/½in thick, taken from a shop-bought brioche loaf2 400g/14oz cans apricot halves, drained4 tbsp demerara sugarcréme fraïche to serve 1 egg 2 tbsp caster sugar 250g/9oz tub mascarpone cheese 225g/8oz brioche slices, 1cm/½in thick, taken from a shop-bought brioche loaf 2 400g/14oz cans apricot halves, drained 4 tbsp demerara sugar créme fraïche to serve Method Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4.Lightly whisk the egg and caster sugar together in a bowl.Add the mascarpone and whisk again until smooth and there are no lumps.Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this!Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden.Serve immediately with créme fraïche and dust with icing sugar. Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4. Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4. Lightly whisk the egg and caster sugar together in a bowl. Lightly whisk the egg and caster sugar together in a bowl. Add the mascarpone and whisk again until smooth and there are no lumps. Add the mascarpone and whisk again until smooth and there are no lumps. Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this! Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this! Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden. Serve immediately with créme fraïche and dust with icing sugar. Serve immediately with créme fraïche and dust with icing sugar."
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} | 68d64fe58af7cafe9cad255be43d57c7e3e6c81158bdbe7533fc0744a5b71a50 | Apricot and almond tart recipe
Apricot and almond tart with brown bread and banana ice cream An average of 3.7 out of 5 stars from 7 ratings Try making this free-form fruit tart with shop-bought shortcrust pastry to make it even easier. If making the banana ice cream, remember to chop and freeze the bananas at least an hour in advance. 250g/9oz plain flour, plus extra for dusting60g/2¼oz cold butter, cut into cubes, plus extra for greasing60g/2¼oz cold lard, cut into cubes2 x 410g tins apricot halves in juice, drained15g/½oz flaked almonds, roughly chopped, plus a few extra to decorate (optional)15g/½oz unsalted butter, melted15g/½oz soft brown sugar (or sugar of your choice)1 free-range egg, beaten, to glaze (alternatively, use a little milk) 250g/9oz plain flour, plus extra for dusting 60g/2¼oz cold butter, cut into cubes, plus extra for greasing 60g/2¼oz cold lard, cut into cubes 2 x 410g tins apricot halves in juice, drained 15g/½oz flaked almonds, roughly chopped, plus a few extra to decorate (optional) 15g/½oz unsalted butter, melted 15g/½oz soft brown sugar (or sugar of your choice) 1 free-range egg, beaten, to glaze (alternatively, use a little milk) 100g/3½oz wholemeal or brown bread200ml/7fl oz full-fat milk3 free-range egg yolks100g/3½oz caster sugar400ml/14fl oz double cream100g/3½oz sultanas (or raisins)2 tsp fresh breadcrumbs (ideally from brown bread) 1 tsp sugarfew pinches ground cinnamon 100g/3½oz wholemeal or brown bread 200ml/7fl oz full-fat milk 3 free-range egg yolks 100g/3½oz caster sugar 400ml/14fl oz double cream 100g/3½oz sultanas (or raisins) 2 tsp fresh breadcrumbs (ideally from brown bread) 1 tsp sugar few pinches ground cinnamon 4 over-ripe bananas, chopped into pieces and frozen100–200g/3½–7oz any type of yoghurt pinch ground cinnamon½ tsp vanilla extract (optional) 4 over-ripe bananas, chopped into pieces and frozen 100–200g/3½–7oz any type of yoghurt pinch ground cinnamon ½ tsp vanilla extract (optional) Method For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well. Pour in the cream and whisk until the mixture has almost doubled in size. Drain the milk from the brown bread, give a gentle squeeze to remove any excess milk and tear the bread into small pieces. Fold it through the whipped cream mixture along with the sultanas. Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Cover the container with a lid and freeze for about 4 hours. For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper.Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough. Wrap in cling film and place in the fridge.Put the apricots, almonds, butter and sugar in a bowl and mix well.Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate).Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling. Brush the pastry with the beaten egg or milk. Bake for 1 hour, or until the pastry is golden-brown. For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it.To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice. For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well. Pour in the cream and whisk until the mixture has almost doubled in size. Drain the milk from the brown bread, give a gentle squeeze to remove any excess milk and tear the bread into small pieces. Fold it through the whipped cream mixture along with the sultanas. Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Cover the container with a lid and freeze for about 4 hours. For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well. Pour in the cream and whisk until the mixture has almost doubled in size. Drain the milk from the brown bread, give a gentle squeeze to remove any excess milk and tear the bread into small pieces. Fold it through the whipped cream mixture along with the sultanas. Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Cover the container with a lid and freeze for about 4 hours. For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper. For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper. Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough. Wrap in cling film and place in the fridge. Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough. Wrap in cling film and place in the fridge. Put the apricots, almonds, butter and sugar in a bowl and mix well. Put the apricots, almonds, butter and sugar in a bowl and mix well. Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate). Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate). Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling. Brush the pastry with the beaten egg or milk. Bake for 1 hour, or until the pastry is golden-brown. Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling. Brush the pastry with the beaten egg or milk. Bake for 1 hour, or until the pastry is golden-brown. For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it. For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it. To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice. To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice. Recipe tips Any tinned or fresh fruit would work well, peaches or pears for example. Remove the almond if you have a nut allergy. You could buy vanilla ice cream and top with the breadcrumbs, cinnamon and sugar. Use any flavoured yoghurt in the banana ice cream, even fruit yoghurts. The riper the better for the bananas. | {
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"content": "Apricot and almond tart with brown bread and banana ice cream An average of 3.7 out of 5 stars from 7 ratings Try making this free-form fruit tart with shop-bought shortcrust pastry to make it even easier. If making the banana ice cream, remember to chop and freeze the bananas at least an hour in advance. 250g/9oz plain flour, plus extra for dusting60g/2¼oz cold butter, cut into cubes, plus extra for greasing60g/2¼oz cold lard, cut into cubes2 x 410g tins apricot halves in juice, drained15g/½oz flaked almonds, roughly chopped, plus a few extra to decorate (optional)15g/½oz unsalted butter, melted15g/½oz soft brown sugar (or sugar of your choice)1 free-range egg, beaten, to glaze (alternatively, use a little milk) 250g/9oz plain flour, plus extra for dusting 60g/2¼oz cold butter, cut into cubes, plus extra for greasing 60g/2¼oz cold lard, cut into cubes 2 x 410g tins apricot halves in juice, drained 15g/½oz flaked almonds, roughly chopped, plus a few extra to decorate (optional) 15g/½oz unsalted butter, melted 15g/½oz soft brown sugar (or sugar of your choice) 1 free-range egg, beaten, to glaze (alternatively, use a little milk) 100g/3½oz wholemeal or brown bread200ml/7fl oz full-fat milk3 free-range egg yolks100g/3½oz caster sugar400ml/14fl oz double cream100g/3½oz sultanas (or raisins)2 tsp fresh breadcrumbs (ideally from brown bread) 1 tsp sugarfew pinches ground cinnamon 100g/3½oz wholemeal or brown bread 200ml/7fl oz full-fat milk 3 free-range egg yolks 100g/3½oz caster sugar 400ml/14fl oz double cream 100g/3½oz sultanas (or raisins) 2 tsp fresh breadcrumbs (ideally from brown bread) 1 tsp sugar few pinches ground cinnamon 4 over-ripe bananas, chopped into pieces and frozen100–200g/3½–7oz any type of yoghurt pinch ground cinnamon½ tsp vanilla extract (optional) 4 over-ripe bananas, chopped into pieces and frozen 100–200g/3½–7oz any type of yoghurt pinch ground cinnamon ½ tsp vanilla extract (optional) Method For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well. Pour in the cream and whisk until the mixture has almost doubled in size. Drain the milk from the brown bread, give a gentle squeeze to remove any excess milk and tear the bread into small pieces. Fold it through the whipped cream mixture along with the sultanas. Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Cover the container with a lid and freeze for about 4 hours. For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper.Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough. Wrap in cling film and place in the fridge.Put the apricots, almonds, butter and sugar in a bowl and mix well.Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate).Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling. Brush the pastry with the beaten egg or milk. Bake for 1 hour, or until the pastry is golden-brown. For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it.To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice. For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well. Pour in the cream and whisk until the mixture has almost doubled in size. Drain the milk from the brown bread, give a gentle squeeze to remove any excess milk and tear the bread into small pieces. Fold it through the whipped cream mixture along with the sultanas. Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Cover the container with a lid and freeze for about 4 hours. For the brown bread ice cream, soak the bread in the milk for an hour. Beat the egg yolks in a large bowl until pale and fluffy. Add the sugar and beat well. Pour in the cream and whisk until the mixture has almost doubled in size. Drain the milk from the brown bread, give a gentle squeeze to remove any excess milk and tear the bread into small pieces. Fold it through the whipped cream mixture along with the sultanas. Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Cover the container with a lid and freeze for about 4 hours. For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper. For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper. Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough. Wrap in cling film and place in the fridge. Put the flour in a large bowl and add the butter and lard. Rub together using your fingertips until the mixture resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough. Wrap in cling film and place in the fridge. Put the apricots, almonds, butter and sugar in a bowl and mix well. Put the apricots, almonds, butter and sugar in a bowl and mix well. Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate). Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate). Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling. Brush the pastry with the beaten egg or milk. Bake for 1 hour, or until the pastry is golden-brown. Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling. Brush the pastry with the beaten egg or milk. Bake for 1 hour, or until the pastry is golden-brown. For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it. For the banana ice cream, put all the ingredients in a food processor and blend until smooth. This needs to be served immediately, so wait until the last minute to make it. To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice. To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice. Recipe tips Any tinned or fresh fruit would work well, peaches or pears for example. Remove the almond if you have a nut allergy. You could buy vanilla ice cream and top with the breadcrumbs, cinnamon and sugar. Use any flavoured yoghurt in the banana ice cream, even fruit yoghurts. The riper the better for the bananas."
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} | cd98adda5f64521281afa554a0d1e3cb37c6c6440ef5bb1d317da015ea2640b1 | Apricot and brandy Christmas cake recipe
An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricotandbrandychri_77766_16x9.jpg Mary Berry's Christmas cake is a great last-minute recipe because it doesn't need feeding. 300g/9oz dried apricots, chopped225g/8oz currants255g/8oz sultanas225g/8oz raisins90ml/3½fl oz brandy225g/8oz butter, at room temperature225g/8oz light muscovado sugar225g/8oz plain flour4 large free-range eggs350g/12oz glacé cherries, halved, rinsed and dried2 oranges, grated zest only4 tbsp apricot jam, for glazing 300g/9oz dried apricots, chopped 225g/8oz currants 255g/8oz sultanas 225g/8oz raisins 90ml/3½fl oz brandy 225g/8oz butter, at room temperature 225g/8oz light muscovado sugar 225g/8oz plain flour 4 large free-range eggs 350g/12oz glacé cherries, halved, rinsed and dried 2 oranges, grated zest only 4 tbsp apricot jam, for glazing Method Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy.Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/120C Fan/Gas 1.Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended.Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the preheated oven for about 3½ hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out.The day before serving, heat the jam in a pan until melted and strain through a sieve. Brush the cake all over with the sieved apricot jam for a shiny finish. Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy. Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy. Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/120C Fan/Gas 1. Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/120C Fan/Gas 1. Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended. Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended. Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper. Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the preheated oven for about 3½ hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out. Bake in the preheated oven for about 3½ hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out. The day before serving, heat the jam in a pan until melted and strain through a sieve. Brush the cake all over with the sieved apricot jam for a shiny finish. The day before serving, heat the jam in a pan until melted and strain through a sieve. Brush the cake all over with the sieved apricot jam for a shiny finish. | {
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"title": "Apricot and brandy Christmas cake recipe",
"content": "An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricotandbrandychri_77766_16x9.jpg Mary Berry's Christmas cake is a great last-minute recipe because it doesn't need feeding. 300g/9oz dried apricots, chopped225g/8oz currants255g/8oz sultanas225g/8oz raisins90ml/3½fl oz brandy225g/8oz butter, at room temperature225g/8oz light muscovado sugar225g/8oz plain flour4 large free-range eggs350g/12oz glacé cherries, halved, rinsed and dried2 oranges, grated zest only4 tbsp apricot jam, for glazing 300g/9oz dried apricots, chopped 225g/8oz currants 255g/8oz sultanas 225g/8oz raisins 90ml/3½fl oz brandy 225g/8oz butter, at room temperature 225g/8oz light muscovado sugar 225g/8oz plain flour 4 large free-range eggs 350g/12oz glacé cherries, halved, rinsed and dried 2 oranges, grated zest only 4 tbsp apricot jam, for glazing Method Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy.Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/120C Fan/Gas 1.Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended.Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the preheated oven for about 3½ hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out.The day before serving, heat the jam in a pan until melted and strain through a sieve. Brush the cake all over with the sieved apricot jam for a shiny finish. Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy. Soak the chopped apricots and dried fruit except the cherries in the brandy in a bowl overnight - leave out in the kitchen and by the morning the fruit will have absorbed the brandy. Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/120C Fan/Gas 1. Grease and line a 20cm/8in-deep round cake tin with a double layer of greased greaseproof paper or parchment paper. Pre-heat the oven to 140C/120C Fan/Gas 1. Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended. Cream the butter and sugar together in a very large mixing bowl, add the remaining ingredients, including the dried fruit mixture, and continue to mix until well blended. Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper. Spoon the mixture into the prepared tin and spread out evenly with the back of a spoon. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake in the preheated oven for about 3½ hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out. Bake in the preheated oven for about 3½ hours or until the cake is a pale golden colour, feels firm to the touch and a skewer inserted into the centre comes out clean. Keep an eye on the cake and if it is getting too brown, cover it loosely with foil. Allow the cake to cool in the tin, then turn it out. The day before serving, heat the jam in a pan until melted and strain through a sieve. Brush the cake all over with the sieved apricot jam for a shiny finish. The day before serving, heat the jam in a pan until melted and strain through a sieve. Brush the cake all over with the sieved apricot jam for a shiny finish."
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} | e71dfee542e36fa78442388aa0e05380f9d921f81e2efc0f5490cd7a3d4531a7 | Apricot couronne recipe
Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine.Line a baking tray with baking parchment or silicone paper. Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown).Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray.Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6.Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack. Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough. Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size. When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size. While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine. While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine. Line a baking tray with baking parchment or silicone paper. Line a baking tray with baking parchment or silicone paper. Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown). Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown). Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray. Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray. Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6. Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6. Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack. Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack. Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving. Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving. | {
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"title": "Apricot couronne recipe",
"content": "Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine.Line a baking tray with baking parchment or silicone paper. Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown).Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray.Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6.Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack. Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough. Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size. When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size. While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine. While the dough is rising, make the filling. Beat the butter and muscovado sugar together until smooth. Drain the apricots and add to the butter mixture along with the flour, raisins, walnuts and orange zest. Mix to combine. Line a baking tray with baking parchment or silicone paper. Line a baking tray with baking parchment or silicone paper. Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown). Turn the risen dough onto a lightly floured surface. Taking care not to knock the air out of it, roll out the dough into a rectangle, approximately 33x25cm/13x10in. Turn the dough 90 degrees if necessary, so you have a long edge nearest you. Spread the apricot mixture evenly over the dough. Roll up the dough tightly (like a Swiss roll). Roll it slightly to seal, then cut it in half lengthways (you can leave one end joined to help you twist the dough and form the circular crown). Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray. Twist the two dough lengths together to make a rope, then join the ends of the rope to form a circular ‘crown’. Transfer to the baking tray. Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6. Put the tray inside a clean plastic bag and leave to prove for 30-45 minutes, or until the dough springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 200C/400F/Gas 6. Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack. Bake the couronne for 25-35 minutes, or until risen and golden-brown. Set aside to cool on a wire rack. Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving. Gently heat the apricot jam with a splash of water, then sieve it and brush it over the warm loaf to glaze. Mix the icing sugar with enough water to make a thin icing, drizzle over the loaf and sprinkle with the flaked almonds. Leave to cool before serving."
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} | cc8602f683e913a92e1ef2bbcb35cf223b45940e78f1fb4d724aaf99c1ba4b6d | Apricot tarte tatin recipe
An average of 3.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_tarte_tatin_49907_16x9.jpg This is an upside-down fruit tart, first cooked by the Tatin sisters at their restaurant in central France. The story goes that it was created by accident but was such a success with the guests that it became a much-loved classic. The apple version is the best known, but apricots work really well too – sunshine on a plate. 75g/2¾oz caster sugar40g/1½oz unsalted butter, cubed300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)375g/13oz sheet of ready-rolled puff pastry, plain flour for dustingcrème fraiche or ice cream, for serving 75g/2¾oz caster sugar 40g/1½oz unsalted butter, cubed 300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots) 375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting crème fraiche or ice cream, for serving Method For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then.Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it.Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes.Preheat the oven to 200C/400F/Gas 6. Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot.Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate. Serve warm with crème fraiche or ice cream. For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then. For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then. Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it. Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it. Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes. Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it. Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it. Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape. Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape. Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot. Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot. Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate. Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate. Serve warm with crème fraiche or ice cream. Serve warm with crème fraiche or ice cream. | {
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"content": "An average of 3.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_tarte_tatin_49907_16x9.jpg This is an upside-down fruit tart, first cooked by the Tatin sisters at their restaurant in central France. The story goes that it was created by accident but was such a success with the guests that it became a much-loved classic. The apple version is the best known, but apricots work really well too – sunshine on a plate. 75g/2¾oz caster sugar40g/1½oz unsalted butter, cubed300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)375g/13oz sheet of ready-rolled puff pastry, plain flour for dustingcrème fraiche or ice cream, for serving 75g/2¾oz caster sugar 40g/1½oz unsalted butter, cubed 300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots) 375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting crème fraiche or ice cream, for serving Method For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then.Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it.Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes.Preheat the oven to 200C/400F/Gas 6. Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it.Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape.Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot.Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate. Serve warm with crème fraiche or ice cream. For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then. For caramelising the apricots, you need a small ovenproof frying pan with a base that measures about 20cm/8in in diameter. Put the sugar in the pan and set it over a medium heat. Cook until the sugar first melts and then caramelises and turns golden brown. Don’t stir the sugar but swirl it around the pan every now and then. Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it. Remove the caramel from the heat and stir in the butter with a wooden spoon. The caramel will be extremely hot so watch out for splashes and don’t dream of tasting it. Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes. Continue stirring for 2–3 minutes as the caramel cools and thickens. It will look oily and separated to begin with, but will become smooth and toffee-like as you continue stirring. When the caramel is smooth, carefully arrange the apricots on top, cut-side down. Leave to cool for 20 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it. Unroll the puff pastry sheet on a lightly floured surface and use a rolling pin to roll it out until it is 2cm/1in wider. Place a dinner plate or 25cm/10in cake tin on the pastry and cut around it. Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape. Gently slide the pastry on top of the apricots and push down the sides with a round-bladed knife. Prick the surface to allow steam to escape. Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot. Bake the tarte tatin for 25 minutes until the pastry is golden-brown and the apricots are cooked. Remove the pan from the oven using an oven cloth to hold the handle of the pan – don’t forget - it will be very hot. Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate. Leave the tart to stand for a couple of minutes to allow it to settle, then loosen the edges and place a large serving plate or board on top of the frying pan. Very carefully, but quickly, turn it over, using a folded dry tea towel to help you hold it, and allow the tarte tatin to drop gently on to the serving plate. Serve warm with crème fraiche or ice cream. Serve warm with crème fraiche or ice cream."
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} | c590e29531d55fbefd6017e396954eb2fd0a1fc6618c2884b6c279cfb1f9c5a9 | Apricot upside-down cake recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/upside-down_apricot_and_07986_16x9.jpg Mary Berry's upside-down cake is topped with caramel and apricots for a celebration of sticky and sweet. Moorish and moist, it can be served warm from the oven or cold. This recipe uses tinned apricots, but fresh apricots, with their stones removed, would also be delicious. For this recipe, you will need a deep, fixed-base 20cm/8in cake tin. 125g/4½oz sugar 75g/2¾oz butter 2 tbsp orange liqueur 125g/4½oz sugar 75g/2¾oz butter 2 tbsp orange liqueur butter, melted, or sunflower oil, for greasing2 × 400g tins apricot halves in syrup, drained well and lightly dried on kitchen paper butter, melted, or sunflower oil, for greasing 2 × 400g tins apricot halves in syrup, drained well and lightly dried on kitchen paper 115g/4oz self-raising flour 115g/4oz baking spread, chilled115g/4oz caster sugar2 free-range eggs 1 small orange, finely grated zest1 tbsp orange liqueur 115g/4oz self-raising flour 115g/4oz baking spread, chilled 115g/4oz caster sugar 2 free-range eggs 1 small orange, finely grated zest 1 tbsp orange liqueur Method To make the topping, heat the sugar and 4 tablespoons of water in a deep, stainless steel saucepan over a medium heat and stir until the sugar has dissolved. Stop stirring and bring to the boil. Boil until the sugar turns a deep caramel colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Quickly remove from the heat and add knobs of the butter and the orange liqueur. Stir, then pour into the base of a deep, fixed-base 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. To make the apricot layer, brush the sides of the tin with the melted butter. Arrange the apricot halves, cut-side up, on top of the caramel. Place any extra apricots in a neat layer over the top. To make the sponge, place all of the ingredients in a large bowl. Whisk for 1½–2 minutes with an electric hand-held whisk until light and fluffy. Spoon on top of the apricots and level the surface. Bake for about 50–55 minutes, until lightly golden and the sponge is coming away from the sides of the tin. Leave to stand for about 30 minutes, then loosen the sides of the tin and put a plate on top. Carefully turn the cake upside down and remove the tin. Spoon any extra caramel sauce from the tin over the top of the pudding. Cut into wedges and serve warm. To make the topping, heat the sugar and 4 tablespoons of water in a deep, stainless steel saucepan over a medium heat and stir until the sugar has dissolved. Stop stirring and bring to the boil. Boil until the sugar turns a deep caramel colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) To make the topping, heat the sugar and 4 tablespoons of water in a deep, stainless steel saucepan over a medium heat and stir until the sugar has dissolved. Stop stirring and bring to the boil. Boil until the sugar turns a deep caramel colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Quickly remove from the heat and add knobs of the butter and the orange liqueur. Stir, then pour into the base of a deep, fixed-base 20cm/8in cake tin. Quickly remove from the heat and add knobs of the butter and the orange liqueur. Stir, then pour into the base of a deep, fixed-base 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the apricot layer, brush the sides of the tin with the melted butter. Arrange the apricot halves, cut-side up, on top of the caramel. Place any extra apricots in a neat layer over the top. To make the apricot layer, brush the sides of the tin with the melted butter. Arrange the apricot halves, cut-side up, on top of the caramel. Place any extra apricots in a neat layer over the top. To make the sponge, place all of the ingredients in a large bowl. Whisk for 1½–2 minutes with an electric hand-held whisk until light and fluffy. Spoon on top of the apricots and level the surface. Bake for about 50–55 minutes, until lightly golden and the sponge is coming away from the sides of the tin. To make the sponge, place all of the ingredients in a large bowl. Whisk for 1½–2 minutes with an electric hand-held whisk until light and fluffy. Spoon on top of the apricots and level the surface. Bake for about 50–55 minutes, until lightly golden and the sponge is coming away from the sides of the tin. Leave to stand for about 30 minutes, then loosen the sides of the tin and put a plate on top. Carefully turn the cake upside down and remove the tin. Leave to stand for about 30 minutes, then loosen the sides of the tin and put a plate on top. Carefully turn the cake upside down and remove the tin. Spoon any extra caramel sauce from the tin over the top of the pudding. Cut into wedges and serve warm. Spoon any extra caramel sauce from the tin over the top of the pudding. Cut into wedges and serve warm. Recipe tips The topping does not work as well in a non-stick saucepan, so it is best to use a stainless steel saucepan. This pudding can be made up to 12 hours ahead. Chill in the fridge and then gently warm to serve. It also freezes well. | {
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"title": "Apricot upside-down cake recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/upside-down_apricot_and_07986_16x9.jpg Mary Berry's upside-down cake is topped with caramel and apricots for a celebration of sticky and sweet. Moorish and moist, it can be served warm from the oven or cold. This recipe uses tinned apricots, but fresh apricots, with their stones removed, would also be delicious. For this recipe, you will need a deep, fixed-base 20cm/8in cake tin. 125g/4½oz sugar 75g/2¾oz butter 2 tbsp orange liqueur 125g/4½oz sugar 75g/2¾oz butter 2 tbsp orange liqueur butter, melted, or sunflower oil, for greasing2 × 400g tins apricot halves in syrup, drained well and lightly dried on kitchen paper butter, melted, or sunflower oil, for greasing 2 × 400g tins apricot halves in syrup, drained well and lightly dried on kitchen paper 115g/4oz self-raising flour 115g/4oz baking spread, chilled115g/4oz caster sugar2 free-range eggs 1 small orange, finely grated zest1 tbsp orange liqueur 115g/4oz self-raising flour 115g/4oz baking spread, chilled 115g/4oz caster sugar 2 free-range eggs 1 small orange, finely grated zest 1 tbsp orange liqueur Method To make the topping, heat the sugar and 4 tablespoons of water in a deep, stainless steel saucepan over a medium heat and stir until the sugar has dissolved. Stop stirring and bring to the boil. Boil until the sugar turns a deep caramel colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)Quickly remove from the heat and add knobs of the butter and the orange liqueur. Stir, then pour into the base of a deep, fixed-base 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. To make the apricot layer, brush the sides of the tin with the melted butter. Arrange the apricot halves, cut-side up, on top of the caramel. Place any extra apricots in a neat layer over the top. To make the sponge, place all of the ingredients in a large bowl. Whisk for 1½–2 minutes with an electric hand-held whisk until light and fluffy. Spoon on top of the apricots and level the surface. Bake for about 50–55 minutes, until lightly golden and the sponge is coming away from the sides of the tin. Leave to stand for about 30 minutes, then loosen the sides of the tin and put a plate on top. Carefully turn the cake upside down and remove the tin. Spoon any extra caramel sauce from the tin over the top of the pudding. Cut into wedges and serve warm. To make the topping, heat the sugar and 4 tablespoons of water in a deep, stainless steel saucepan over a medium heat and stir until the sugar has dissolved. Stop stirring and bring to the boil. Boil until the sugar turns a deep caramel colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) To make the topping, heat the sugar and 4 tablespoons of water in a deep, stainless steel saucepan over a medium heat and stir until the sugar has dissolved. Stop stirring and bring to the boil. Boil until the sugar turns a deep caramel colour. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Quickly remove from the heat and add knobs of the butter and the orange liqueur. Stir, then pour into the base of a deep, fixed-base 20cm/8in cake tin. Quickly remove from the heat and add knobs of the butter and the orange liqueur. Stir, then pour into the base of a deep, fixed-base 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the apricot layer, brush the sides of the tin with the melted butter. Arrange the apricot halves, cut-side up, on top of the caramel. Place any extra apricots in a neat layer over the top. To make the apricot layer, brush the sides of the tin with the melted butter. Arrange the apricot halves, cut-side up, on top of the caramel. Place any extra apricots in a neat layer over the top. To make the sponge, place all of the ingredients in a large bowl. Whisk for 1½–2 minutes with an electric hand-held whisk until light and fluffy. Spoon on top of the apricots and level the surface. Bake for about 50–55 minutes, until lightly golden and the sponge is coming away from the sides of the tin. To make the sponge, place all of the ingredients in a large bowl. Whisk for 1½–2 minutes with an electric hand-held whisk until light and fluffy. Spoon on top of the apricots and level the surface. Bake for about 50–55 minutes, until lightly golden and the sponge is coming away from the sides of the tin. Leave to stand for about 30 minutes, then loosen the sides of the tin and put a plate on top. Carefully turn the cake upside down and remove the tin. Leave to stand for about 30 minutes, then loosen the sides of the tin and put a plate on top. Carefully turn the cake upside down and remove the tin. Spoon any extra caramel sauce from the tin over the top of the pudding. Cut into wedges and serve warm. Spoon any extra caramel sauce from the tin over the top of the pudding. Cut into wedges and serve warm. Recipe tips The topping does not work as well in a non-stick saucepan, so it is best to use a stainless steel saucepan. This pudding can be made up to 12 hours ahead. Chill in the fridge and then gently warm to serve. It also freezes well."
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} | 6ce494efc15479e186628b66b1ef13c5795541296376fab7e1cc89373c3d44e9 | Apricot, date and pistachio flapjacks recipe
An average of 3.3 out of 5 stars from 28 ratings With sweetness from dried fruit and agave nectar, and speckled with seeds and nuts, these flapjacks make a great snack or a worthy school fete bake. Each serving provides 372 kcal, 6g protein, 30g carbohydrates (of which 18g sugars), 24g fat (of which 16g saturates), 5g fibre and trace salt. 300g/10½oz porridge oats175g/6oz agave nectar275g/9¾oz coconut oil1 large unwaxed orange, finely grated zest and juice2 tsp ground cinnamon100g/3½oz wholemeal plain flour250g/9oz dates, finely chopped75g/2¾oz sesame seeds200g/7oz dried apricots, finely chopped100g/3½oz pistachios, roughly chopped200g/7oz desiccated coconut 300g/10½oz porridge oats 175g/6oz agave nectar 275g/9¾oz coconut oil 1 large unwaxed orange, finely grated zest and juice 2 tsp ground cinnamon 100g/3½oz wholemeal plain flour 250g/9oz dates, finely chopped 75g/2¾oz sesame seeds 200g/7oz dried apricots, finely chopped 100g/3½oz pistachios, roughly chopped 200g/7oz desiccated coconut 100g/3½oz white chocolate, broken into pieces 100g/3½oz white chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too.Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool.Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon.Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated.Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top.Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin.For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack.Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too. Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool. Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool. Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon. Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon. Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated. Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated. Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top. Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top. Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin. Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin. For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack. For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack. Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week. Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week. | {
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"content": "An average of 3.3 out of 5 stars from 28 ratings With sweetness from dried fruit and agave nectar, and speckled with seeds and nuts, these flapjacks make a great snack or a worthy school fete bake. Each serving provides 372 kcal, 6g protein, 30g carbohydrates (of which 18g sugars), 24g fat (of which 16g saturates), 5g fibre and trace salt. 300g/10½oz porridge oats175g/6oz agave nectar275g/9¾oz coconut oil1 large unwaxed orange, finely grated zest and juice2 tsp ground cinnamon100g/3½oz wholemeal plain flour250g/9oz dates, finely chopped75g/2¾oz sesame seeds200g/7oz dried apricots, finely chopped100g/3½oz pistachios, roughly chopped200g/7oz desiccated coconut 300g/10½oz porridge oats 175g/6oz agave nectar 275g/9¾oz coconut oil 1 large unwaxed orange, finely grated zest and juice 2 tsp ground cinnamon 100g/3½oz wholemeal plain flour 250g/9oz dates, finely chopped 75g/2¾oz sesame seeds 200g/7oz dried apricots, finely chopped 100g/3½oz pistachios, roughly chopped 200g/7oz desiccated coconut 100g/3½oz white chocolate, broken into pieces 100g/3½oz white chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too.Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool.Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon.Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated.Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top.Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin.For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack.Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too. Preheat the oven to 180C/160C Fan/Gas 4. Line a 20cm x 30cm/8in x 12in baking tin, at least 5cm/2in deep, with baking paper. Line a baking tray with paper too. Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool. Scatter the porridge oats on the lined baking tray and lightly toast in the oven for 10–15 minutes, tossing halfway through. Remove and set aside to cool. Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon. Heat the agave nectar and coconut oil in a small saucepan over a low heat, stirring occasionally, until melted and smoothly combined. Take off the heat and stir in the orange zest and juice, and the cinnamon. Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated. Put the toasted oats into a large bowl and add the flour, dates, sesame seeds, dried apricots, pistachios and desiccated coconut and mix well. Tip into the melted mixture and stir well to combine, making sure all the dry ingredients are well coated. Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top. Spoon the mixture into the prepared tin, pressing it down firmly. Bake for 25–30 minutes, until golden-brown on top. Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin. Remove from the oven and let cool for 5 minutes, then score into pieces with a sharp knife. Leave the flapjack to cool completely before lifting out of the tin. For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack. For the topping, if using, melt the chocolate in a heatproof bowl over a pan of simmering water (check the base of the bowl isn’t touching the water). Remove and let cool, then drizzle over the top of the flapjack. Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week. Cut the flapjack into bars along the score lines. These flapjacks will keep in an airtight container in the fridge for up to a week."
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} | becadde9a4534222b76f28d09421a7d114fba1fd83f51dfbcf55450a699e1a65 | Apricot, carrot and almond jam recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_carrot_and_60812_16x9.jpg This unusual jam is excellent with anything from hot buttered toast through to warm creamy rice pudding. 100g/3½oz carrot, grated, peeled600g/1lb 5oz fresh apricots5cm/2in piece fresh ginger, peeled, grated400g/14oz granulated or caster sugar1 small lemon, juice only50g/2oz chopped almonds 100g/3½oz carrot, grated, peeled 600g/1lb 5oz fresh apricots 5cm/2in piece fresh ginger, peeled, grated 400g/14oz granulated or caster sugar 1 small lemon, juice only 50g/2oz chopped almonds Method Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated.Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart.Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom.Stir in the almonds. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately. Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated. Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated. Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart. Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart. Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated. Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated. Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom. Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom. Stir in the almonds. Stir in the almonds. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_carrot_and_60812_16x9.jpg This unusual jam is excellent with anything from hot buttered toast through to warm creamy rice pudding. 100g/3½oz carrot, grated, peeled600g/1lb 5oz fresh apricots5cm/2in piece fresh ginger, peeled, grated400g/14oz granulated or caster sugar1 small lemon, juice only50g/2oz chopped almonds 100g/3½oz carrot, grated, peeled 600g/1lb 5oz fresh apricots 5cm/2in piece fresh ginger, peeled, grated 400g/14oz granulated or caster sugar 1 small lemon, juice only 50g/2oz chopped almonds Method Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated.Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart.Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom.Stir in the almonds. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately. Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated. Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated. Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart. Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart. Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated. Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated. Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom. Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom. Stir in the almonds. Stir in the almonds. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately."
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} | 4b2abcf7ff7125c6f87197a22c1b4e7ef9464cf9f770aaf83ab077fabaa19b7f | Arancini with ragu recipe
Arancini with ragu (arancine al ragù) An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arancine_al_rag_11849_16x9.jpg Arancini translates as ‘little orange’, which explains the size and colour of these filled rice balls. The rich meat ragu filling is a classic and much loved all over Italy. The arborio rice adds creaminess and the carnaroli rice adds a more distinct texture, but you could use just one variety. 3 tbsp olive oil100g/3½oz chopped mixed vegetables and herbs (ideally equal amounts of onion, celery and carrot mixed with fresh parsley and basil)300g/10½oz beef mince125ml/4fl oz red wine250ml/9fl oz passata100g/3½oz peas 3 tbsp olive oil 100g/3½oz chopped mixed vegetables and herbs (ideally equal amounts of onion, celery and carrot mixed with fresh parsley and basil) 300g/10½oz beef mince 125ml/4fl oz red wine 250ml/9fl oz passata 100g/3½oz peas 2 litres/3½ pints beef or vegetable stock1 packet (around 0.8g) saffron250g/9oz carnaroli rice350g/12oz arborio rice60g/2¼oz butter60g/2¼oz pecorino, grated2 free-range eggs, beaten100g/3½oz fine breadcrumbspeanut or sunflower oil, for deep-fryingsalt and freshly ground black pepper 2 litres/3½ pints beef or vegetable stock 1 packet (around 0.8g) saffron 250g/9oz carnaroli rice 350g/12oz arborio rice 60g/2¼oz butter 60g/2¼oz pecorino, grated 2 free-range eggs, beaten 100g/3½oz fine breadcrumbs peanut or sunflower oil, for deep-frying salt and freshly ground black pepper Method To make the ragu, heat the oil in a heavy-bottomed frying pan over a medium heat. Fry the chopped vegetables and herbs until soft and translucent. Add the beef, using the back of the spoon to break it up, and cook until completely browned. Add the wine, increase the heat and allow to bubble. Stir in the passata and season with salt and pepper. Reduce the heat and simmer for 30 minutes. Add the peas and simmer for another 30 minutes. Once the mixture is thickened, season with salt and pepper, to taste, and leave to cool. To make the rice balls, put the stock in a large saucepan, add the saffron and bring to the boil. Add the rice and cook until all of the stock has been absorbed and the rice is cooked – it should be sticky and al dente, but not stodgy. Beat in the butter and cheese. Set aside until cool enough to handle. Take 100g/3½oz of the rice mixture and place in a cupped hand. Use your other hand to shape the rice into a cup with a deep hollow, pressing the rice down so that the cup is 1cm/½in thick. Put 50g/1¾oz of the ragu in the hollow. Take another 30g/1oz of the rice and mould it using your hand to form the top of the cup so it looks like a smooth, sealed ball. Repeat to make eight large balls. Place the eggs and breadcrumbs in wide bowls. Dip the balls first in the egg, then in the breadcrumbs to completely coat. Leave to chill for at least 30 minutes and up to 24 hours in the fridge. Remove from the fridge and bring back to room temperature at least an hour before frying. Preheat a deep-fat fryer to 180C. Deep-fry the balls for 6–8 minutes, or until dark golden-brown. Transfer to kitchen paper to drain and then serve while still hot. To make the ragu, heat the oil in a heavy-bottomed frying pan over a medium heat. Fry the chopped vegetables and herbs until soft and translucent. Add the beef, using the back of the spoon to break it up, and cook until completely browned. Add the wine, increase the heat and allow to bubble. Stir in the passata and season with salt and pepper. Reduce the heat and simmer for 30 minutes. Add the peas and simmer for another 30 minutes. Once the mixture is thickened, season with salt and pepper, to taste, and leave to cool. To make the ragu, heat the oil in a heavy-bottomed frying pan over a medium heat. Fry the chopped vegetables and herbs until soft and translucent. Add the beef, using the back of the spoon to break it up, and cook until completely browned. Add the wine, increase the heat and allow to bubble. Stir in the passata and season with salt and pepper. Reduce the heat and simmer for 30 minutes. Add the peas and simmer for another 30 minutes. Once the mixture is thickened, season with salt and pepper, to taste, and leave to cool. To make the rice balls, put the stock in a large saucepan, add the saffron and bring to the boil. Add the rice and cook until all of the stock has been absorbed and the rice is cooked – it should be sticky and al dente, but not stodgy. Beat in the butter and cheese. Set aside until cool enough to handle. To make the rice balls, put the stock in a large saucepan, add the saffron and bring to the boil. Add the rice and cook until all of the stock has been absorbed and the rice is cooked – it should be sticky and al dente, but not stodgy. Beat in the butter and cheese. Set aside until cool enough to handle. Take 100g/3½oz of the rice mixture and place in a cupped hand. Use your other hand to shape the rice into a cup with a deep hollow, pressing the rice down so that the cup is 1cm/½in thick. Put 50g/1¾oz of the ragu in the hollow. Take another 30g/1oz of the rice and mould it using your hand to form the top of the cup so it looks like a smooth, sealed ball. Repeat to make eight large balls. Take 100g/3½oz of the rice mixture and place in a cupped hand. Use your other hand to shape the rice into a cup with a deep hollow, pressing the rice down so that the cup is 1cm/½in thick. Put 50g/1¾oz of the ragu in the hollow. Take another 30g/1oz of the rice and mould it using your hand to form the top of the cup so it looks like a smooth, sealed ball. Repeat to make eight large balls. Place the eggs and breadcrumbs in wide bowls. Dip the balls first in the egg, then in the breadcrumbs to completely coat. Leave to chill for at least 30 minutes and up to 24 hours in the fridge. Remove from the fridge and bring back to room temperature at least an hour before frying. Place the eggs and breadcrumbs in wide bowls. Dip the balls first in the egg, then in the breadcrumbs to completely coat. Leave to chill for at least 30 minutes and up to 24 hours in the fridge. Remove from the fridge and bring back to room temperature at least an hour before frying. Preheat a deep-fat fryer to 180C. Deep-fry the balls for 6–8 minutes, or until dark golden-brown. Transfer to kitchen paper to drain and then serve while still hot. Preheat a deep-fat fryer to 180C. Deep-fry the balls for 6–8 minutes, or until dark golden-brown. Transfer to kitchen paper to drain and then serve while still hot. Recipe tips The trick is to mould the rice carefully in your cupped hand to create a hollow that holds as much ragu as possible and then close the mould carefully, shaping as if you were cradling a ball. Once shaped and crumbed, it can be kept for up to 2 days in the fridge before frying. | {
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"content": "Arancini with ragu (arancine al ragù) An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arancine_al_rag_11849_16x9.jpg Arancini translates as ‘little orange’, which explains the size and colour of these filled rice balls. The rich meat ragu filling is a classic and much loved all over Italy. The arborio rice adds creaminess and the carnaroli rice adds a more distinct texture, but you could use just one variety. 3 tbsp olive oil100g/3½oz chopped mixed vegetables and herbs (ideally equal amounts of onion, celery and carrot mixed with fresh parsley and basil)300g/10½oz beef mince125ml/4fl oz red wine250ml/9fl oz passata100g/3½oz peas 3 tbsp olive oil 100g/3½oz chopped mixed vegetables and herbs (ideally equal amounts of onion, celery and carrot mixed with fresh parsley and basil) 300g/10½oz beef mince 125ml/4fl oz red wine 250ml/9fl oz passata 100g/3½oz peas 2 litres/3½ pints beef or vegetable stock1 packet (around 0.8g) saffron250g/9oz carnaroli rice350g/12oz arborio rice60g/2¼oz butter60g/2¼oz pecorino, grated2 free-range eggs, beaten100g/3½oz fine breadcrumbspeanut or sunflower oil, for deep-fryingsalt and freshly ground black pepper 2 litres/3½ pints beef or vegetable stock 1 packet (around 0.8g) saffron 250g/9oz carnaroli rice 350g/12oz arborio rice 60g/2¼oz butter 60g/2¼oz pecorino, grated 2 free-range eggs, beaten 100g/3½oz fine breadcrumbs peanut or sunflower oil, for deep-frying salt and freshly ground black pepper Method To make the ragu, heat the oil in a heavy-bottomed frying pan over a medium heat. Fry the chopped vegetables and herbs until soft and translucent. Add the beef, using the back of the spoon to break it up, and cook until completely browned. Add the wine, increase the heat and allow to bubble. Stir in the passata and season with salt and pepper. Reduce the heat and simmer for 30 minutes. Add the peas and simmer for another 30 minutes. Once the mixture is thickened, season with salt and pepper, to taste, and leave to cool. To make the rice balls, put the stock in a large saucepan, add the saffron and bring to the boil. Add the rice and cook until all of the stock has been absorbed and the rice is cooked – it should be sticky and al dente, but not stodgy. Beat in the butter and cheese. Set aside until cool enough to handle. Take 100g/3½oz of the rice mixture and place in a cupped hand. Use your other hand to shape the rice into a cup with a deep hollow, pressing the rice down so that the cup is 1cm/½in thick. Put 50g/1¾oz of the ragu in the hollow. Take another 30g/1oz of the rice and mould it using your hand to form the top of the cup so it looks like a smooth, sealed ball. Repeat to make eight large balls. Place the eggs and breadcrumbs in wide bowls. Dip the balls first in the egg, then in the breadcrumbs to completely coat. Leave to chill for at least 30 minutes and up to 24 hours in the fridge. Remove from the fridge and bring back to room temperature at least an hour before frying. Preheat a deep-fat fryer to 180C. Deep-fry the balls for 6–8 minutes, or until dark golden-brown. Transfer to kitchen paper to drain and then serve while still hot. To make the ragu, heat the oil in a heavy-bottomed frying pan over a medium heat. Fry the chopped vegetables and herbs until soft and translucent. Add the beef, using the back of the spoon to break it up, and cook until completely browned. Add the wine, increase the heat and allow to bubble. Stir in the passata and season with salt and pepper. Reduce the heat and simmer for 30 minutes. Add the peas and simmer for another 30 minutes. Once the mixture is thickened, season with salt and pepper, to taste, and leave to cool. To make the ragu, heat the oil in a heavy-bottomed frying pan over a medium heat. Fry the chopped vegetables and herbs until soft and translucent. Add the beef, using the back of the spoon to break it up, and cook until completely browned. Add the wine, increase the heat and allow to bubble. Stir in the passata and season with salt and pepper. Reduce the heat and simmer for 30 minutes. Add the peas and simmer for another 30 minutes. Once the mixture is thickened, season with salt and pepper, to taste, and leave to cool. To make the rice balls, put the stock in a large saucepan, add the saffron and bring to the boil. Add the rice and cook until all of the stock has been absorbed and the rice is cooked – it should be sticky and al dente, but not stodgy. Beat in the butter and cheese. Set aside until cool enough to handle. To make the rice balls, put the stock in a large saucepan, add the saffron and bring to the boil. Add the rice and cook until all of the stock has been absorbed and the rice is cooked – it should be sticky and al dente, but not stodgy. Beat in the butter and cheese. Set aside until cool enough to handle. Take 100g/3½oz of the rice mixture and place in a cupped hand. Use your other hand to shape the rice into a cup with a deep hollow, pressing the rice down so that the cup is 1cm/½in thick. Put 50g/1¾oz of the ragu in the hollow. Take another 30g/1oz of the rice and mould it using your hand to form the top of the cup so it looks like a smooth, sealed ball. Repeat to make eight large balls. Take 100g/3½oz of the rice mixture and place in a cupped hand. Use your other hand to shape the rice into a cup with a deep hollow, pressing the rice down so that the cup is 1cm/½in thick. Put 50g/1¾oz of the ragu in the hollow. Take another 30g/1oz of the rice and mould it using your hand to form the top of the cup so it looks like a smooth, sealed ball. Repeat to make eight large balls. Place the eggs and breadcrumbs in wide bowls. Dip the balls first in the egg, then in the breadcrumbs to completely coat. Leave to chill for at least 30 minutes and up to 24 hours in the fridge. Remove from the fridge and bring back to room temperature at least an hour before frying. Place the eggs and breadcrumbs in wide bowls. Dip the balls first in the egg, then in the breadcrumbs to completely coat. Leave to chill for at least 30 minutes and up to 24 hours in the fridge. Remove from the fridge and bring back to room temperature at least an hour before frying. Preheat a deep-fat fryer to 180C. Deep-fry the balls for 6–8 minutes, or until dark golden-brown. Transfer to kitchen paper to drain and then serve while still hot. Preheat a deep-fat fryer to 180C. Deep-fry the balls for 6–8 minutes, or until dark golden-brown. Transfer to kitchen paper to drain and then serve while still hot. Recipe tips The trick is to mould the rice carefully in your cupped hand to create a hollow that holds as much ragu as possible and then close the mould carefully, shaping as if you were cradling a ball. Once shaped and crumbed, it can be kept for up to 2 days in the fridge before frying."
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} | cc944b812c1a7f9d829fbd993868a2ffbaad9ebd39fe1a7878bbfe4663eb4bd8 | Arancini with tomato and olive tapenade recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arancini_with_tomato_and_49993_16x9.jpg These deep-fried rice balls make a tasty snack or starter and are also a great to use up leftover risotto. 100g/3½oz pitted black olives100g/3½oz sun-blush tomatoes, chopped2 garlic cloves1 lemon, zest and juice1 tbsp chopped fresh parsley100g/3½oz mayonnaise 100g/3½oz pitted black olives 100g/3½oz sun-blush tomatoes, chopped 2 garlic cloves 1 lemon, zest and juice 1 tbsp chopped fresh parsley 100g/3½oz mayonnaise 50g/2oz unsalted butter450g/1lb arborio ricesplash white wine2 litres/3½pints warm vegetable stock100g/3½oz sun-dried tomatoes, chopped5 spring onions, finely choppedsalt and freshly ground black pepper 1 free-range egg, beatenplain flour, for dusting1 litre/1¾ pints vegetable oil, for deep-frying 50g/2oz unsalted butter 450g/1lb arborio rice splash white wine 2 litres/3½pints warm vegetable stock 100g/3½oz sun-dried tomatoes, chopped 5 spring onions, finely chopped salt and freshly ground black pepper 1 free-range egg, beaten plain flour, for dusting 1 litre/1¾ pints vegetable oil, for deep-frying Method For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute.Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool.Beat the egg in a bowl, sprinkle the flour onto a plate.Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended).Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Serve the arancini with the tapenade. For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute. Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool. Beat the egg in a bowl, sprinkle the flour onto a plate. Beat the egg in a bowl, sprinkle the flour onto a plate. Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended). Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended). Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Serve the arancini with the tapenade. Serve the arancini with the tapenade. | {
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"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arancini_with_tomato_and_49993_16x9.jpg These deep-fried rice balls make a tasty snack or starter and are also a great to use up leftover risotto. 100g/3½oz pitted black olives100g/3½oz sun-blush tomatoes, chopped2 garlic cloves1 lemon, zest and juice1 tbsp chopped fresh parsley100g/3½oz mayonnaise 100g/3½oz pitted black olives 100g/3½oz sun-blush tomatoes, chopped 2 garlic cloves 1 lemon, zest and juice 1 tbsp chopped fresh parsley 100g/3½oz mayonnaise 50g/2oz unsalted butter450g/1lb arborio ricesplash white wine2 litres/3½pints warm vegetable stock100g/3½oz sun-dried tomatoes, chopped5 spring onions, finely choppedsalt and freshly ground black pepper 1 free-range egg, beatenplain flour, for dusting1 litre/1¾ pints vegetable oil, for deep-frying 50g/2oz unsalted butter 450g/1lb arborio rice splash white wine 2 litres/3½pints warm vegetable stock 100g/3½oz sun-dried tomatoes, chopped 5 spring onions, finely chopped salt and freshly ground black pepper 1 free-range egg, beaten plain flour, for dusting 1 litre/1¾ pints vegetable oil, for deep-frying Method For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute.Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool.Beat the egg in a bowl, sprinkle the flour onto a plate.Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended).Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Serve the arancini with the tapenade. For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the tapenade, blend all of the ingredients except for the mayonnaise together until smooth. Stir in the mayonnaise. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute. For the arancini, melt the butter in a large heavy-bottomed saucepan. Add the rice and cook for 2-3 minutes on a low heat. When the rice starts to become a little translucent around the edges, add the wine and cook for another minute. Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Add a ladleful of warm stock and stir well. When the stock has almost been absorbed, add another ladleful. Continue adding more stock until it has all been added and the rice is cooked. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool. Fold in the sun-dried tomatoes and spring onion and season with salt and freshly ground black pepper. Set aside to cool. Beat the egg in a bowl, sprinkle the flour onto a plate. Beat the egg in a bowl, sprinkle the flour onto a plate. Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Roll the rice into small balls, then dip into the beaten egg and dredge in the flour. Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended). Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended). Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Deep-fry the arancini for 3-4 minutes, or until golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Serve the arancini with the tapenade. Serve the arancini with the tapenade."
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} | e12a891ec29e94327e15274e8e981e69abead46ab8a27794ce4695ef72d31abc | Arbroath-smokie fish cakes recipe
Arbroath-smokie fish cakes with chilli jam An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arbroath_smokie_cakes_32036_16x9.jpg Arbroath smokies are a special type of smoked haddock and well worth tracking down for these delicious fish cakes. 75g/3oz caster sugar2 red chillies, roughly chopped3 plum tomatoes, roughly chopped8 lime leaves2 lemongrass stems, tough outer leaves removed, finely chopped25g/1oz roughly chopped fresh ginger2 garlic cloves, peeled, left whole2 small shallots, roughly chopped4 tbsp Thai fish sauce (nam pla)40ml/1½fl oz sesame oil50ml/2fl oz dark soy sauce2 tbsp clear honey3 limes, juice and zest110g/4oz crème fraîche 75g/3oz caster sugar 2 red chillies, roughly chopped 3 plum tomatoes, roughly chopped 8 lime leaves 2 lemongrass stems, tough outer leaves removed, finely chopped 25g/1oz roughly chopped fresh ginger 2 garlic cloves, peeled, left whole 2 small shallots, roughly chopped 4 tbsp Thai fish sauce (nam pla) 40ml/1½fl oz sesame oil 50ml/2fl oz dark soy sauce 2 tbsp clear honey 3 limes, juice and zest 110g/4oz crème fraîche 110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces110g/4oz mashed potato1 red chilli, finely chopped1 tsp medium curry powdersalt and freshly ground black pepper1 lime, juice only75g/3oz plain flour 2 free-range eggs, beaten90g/3½oz Panko breadcrumbsvegetable oil, for deep frying 110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces 110g/4oz mashed potato 1 red chilli, finely chopped 1 tsp medium curry powder salt and freshly ground black pepper 1 lime, juice only 75g/3oz plain flour 2 free-range eggs, beaten 90g/3½oz Panko breadcrumbs vegetable oil, for deep frying Method For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.)Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée.Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined.For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste.Shape the mixture into 2cm/¾in diameter balls.Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes. For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.) For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.) Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée. Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée. Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool. Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool. Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined. Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined. For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste. For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste. Shape the mixture into 2cm/¾in diameter balls. Shape the mixture into 2cm/¾in diameter balls. Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate. Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate. Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated. Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated. Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed. Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed. Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes. Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes. | {
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"content": "Arbroath-smokie fish cakes with chilli jam An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arbroath_smokie_cakes_32036_16x9.jpg Arbroath smokies are a special type of smoked haddock and well worth tracking down for these delicious fish cakes. 75g/3oz caster sugar2 red chillies, roughly chopped3 plum tomatoes, roughly chopped8 lime leaves2 lemongrass stems, tough outer leaves removed, finely chopped25g/1oz roughly chopped fresh ginger2 garlic cloves, peeled, left whole2 small shallots, roughly chopped4 tbsp Thai fish sauce (nam pla)40ml/1½fl oz sesame oil50ml/2fl oz dark soy sauce2 tbsp clear honey3 limes, juice and zest110g/4oz crème fraîche 75g/3oz caster sugar 2 red chillies, roughly chopped 3 plum tomatoes, roughly chopped 8 lime leaves 2 lemongrass stems, tough outer leaves removed, finely chopped 25g/1oz roughly chopped fresh ginger 2 garlic cloves, peeled, left whole 2 small shallots, roughly chopped 4 tbsp Thai fish sauce (nam pla) 40ml/1½fl oz sesame oil 50ml/2fl oz dark soy sauce 2 tbsp clear honey 3 limes, juice and zest 110g/4oz crème fraîche 110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces110g/4oz mashed potato1 red chilli, finely chopped1 tsp medium curry powdersalt and freshly ground black pepper1 lime, juice only75g/3oz plain flour 2 free-range eggs, beaten90g/3½oz Panko breadcrumbsvegetable oil, for deep frying 110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces 110g/4oz mashed potato 1 red chilli, finely chopped 1 tsp medium curry powder salt and freshly ground black pepper 1 lime, juice only 75g/3oz plain flour 2 free-range eggs, beaten 90g/3½oz Panko breadcrumbs vegetable oil, for deep frying Method For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.)Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée.Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined.For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste.Shape the mixture into 2cm/¾in diameter balls.Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes. For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.) For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.) Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée. Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée. Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool. Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool. Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined. Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined. For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste. For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste. Shape the mixture into 2cm/¾in diameter balls. Shape the mixture into 2cm/¾in diameter balls. Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate. Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate. Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated. Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated. Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed. Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed. Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes. Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes."
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} | 10646a085ac1fcee4560c78d880d5ae95b24388cb5da00c3730c6cc67b616a97 | Arctic roll recipe recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arcticroll_93744_16x9.jpg This arctic roll requires a bit of care and attention, but it's well worth the effort. Feel free to cheat with a good quality shop-bought jam instead! 750ml/1pint 7fl oz good quality vanilla ice cream, softened4 free-range eggs110g/4oz caster sugar, plus extra to dust110g/4oz self-raising flour 750ml/1pint 7fl oz good quality vanilla ice cream, softened 4 free-range eggs 110g/4oz caster sugar, plus extra to dust 110g/4oz self-raising flour 150g/5oz caster sugar½ lemon, zest and juice350g/13oz strawberries, roughly chopped 150g/5oz caster sugar ½ lemon, zest and juice 350g/13oz strawberries, roughly chopped Method For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid.Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch.Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved and slightly thickened. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge.Roll the sponge off the parchment and cut into slices to serve. For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid. For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch. Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly. For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved and slightly thickened. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved and slightly thickened. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge. If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge. If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge. Roll the sponge off the parchment and cut into slices to serve. Roll the sponge off the parchment and cut into slices to serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/arcticroll_93744",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Arctic roll recipe 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/arcticroll_93744_16x9.jpg This arctic roll requires a bit of care and attention, but it's well worth the effort. Feel free to cheat with a good quality shop-bought jam instead! 750ml/1pint 7fl oz good quality vanilla ice cream, softened4 free-range eggs110g/4oz caster sugar, plus extra to dust110g/4oz self-raising flour 750ml/1pint 7fl oz good quality vanilla ice cream, softened 4 free-range eggs 110g/4oz caster sugar, plus extra to dust 110g/4oz self-raising flour 150g/5oz caster sugar½ lemon, zest and juice350g/13oz strawberries, roughly chopped 150g/5oz caster sugar ½ lemon, zest and juice 350g/13oz strawberries, roughly chopped Method For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid.Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch.Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved and slightly thickened. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge.Roll the sponge off the parchment and cut into slices to serve. For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid. For the sponge, beat the ice cream until softened then spoon into a 5x30cm/2x12in long clean plastic or metal pipe. Place into the freezer and freeze for 3–4 hours, or until solid. Alternatively, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5x30cm/2x12in long and freeze until solid. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch. Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully, then pour into the lined tin and smooth over with a spatula until evenly spread out. Bake the sponge for 10–12 minutes, or until just firm to the touch. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly. For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved and slightly thickened. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. For the strawberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3–4 minutes until the sugar has dissolved and slightly thickened. Add the strawberries to the pan, mix well and cook the jam for another 3–5 minutes until thick. Remove from the heat and set aside to cool. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge. To assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge. If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge. If the pipe used to set the ice cream is metal, run a blow torch over the pipe to release the ice cream or if plastic, dip in hot water to release the ice cream from the pipe. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge. Roll the sponge off the parchment and cut into slices to serve. Roll the sponge off the parchment and cut into slices to serve."
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} | 22b090f10b3d936a37b44d95c96101f28558a43852a3eccea9315fbe2ebe67f5 | Arctic roll recipe
An average of 4.0 out of 5 stars from 1 rating This is a classic retro dessert that still goes down amazingly with the whole family. 200g/7oz fresh raspberries ½ lemon, zest and juice250g/9oz vanilla ice cream 340g/12oz raspberry jam, loosened with 2 tbsp warm water 200g/7oz fresh raspberries ½ lemon, zest and juice 250g/9oz vanilla ice cream 340g/12oz raspberry jam, loosened with 2 tbsp warm water 4 large free-range eggs1 tsp vanilla extract 130g/4¾oz caster sugar 130g/4¾oz self-raising flour 4 large free-range eggs 1 tsp vanilla extract 130g/4¾oz caster sugar 130g/4¾oz self-raising flour 150g/5½oz fresh raspberries1 tbsp icing sugar ½ lemon, juice only50ml/2fl oz raspberry liqueurTo serve 150g/5½oz fresh raspberries 1 tbsp icing sugar ½ lemon, juice only 50ml/2fl oz raspberry liqueur To serve Method To make the filling, roughly crush the raspberries with a fork and stir in the lemon juice and zest. Ripple the raspberry mixture through the ice cream. Roll into a log shape, wrap with baking paper and transfer to the freezer to set. To make the sponge, preheat the oven to 200C/180C Fan/Gas 6 and line a 22cmx32cm baking tray or Swiss roll tin with baking paper. Whisk the eggs, vanilla and sugar in a bowl with an electric whisk until pale and the mixture leaves a trail when the whisk is removed. Fold the flour in lightly. Tip into the baking tray and smooth the surface so it is flat and reaches all the corners. Cook for 10–15 minutes until golden and just firm to the touch. Cover with a cloth and keep warm. Warm the raspberry jam in a small saucepan. Spread the jam over the sponge and leave to cool for a minute or two on baking paper. Place the ice cream lengthwise down one side of the sponge and roll up using the baking paper to help you. Leave in the freezer until ready to slice. To make the raspberry sauce, place all the ingredients into a small saucepan and cook for 3–5 minutes until the raspberries are slightly breaking down. Serve slices of the arctic roll with the raspberry sauce and fresh raspberries. To make the filling, roughly crush the raspberries with a fork and stir in the lemon juice and zest. Ripple the raspberry mixture through the ice cream. Roll into a log shape, wrap with baking paper and transfer to the freezer to set. To make the filling, roughly crush the raspberries with a fork and stir in the lemon juice and zest. Ripple the raspberry mixture through the ice cream. Roll into a log shape, wrap with baking paper and transfer to the freezer to set. To make the sponge, preheat the oven to 200C/180C Fan/Gas 6 and line a 22cmx32cm baking tray or Swiss roll tin with baking paper. Whisk the eggs, vanilla and sugar in a bowl with an electric whisk until pale and the mixture leaves a trail when the whisk is removed. Fold the flour in lightly. Tip into the baking tray and smooth the surface so it is flat and reaches all the corners. Cook for 10–15 minutes until golden and just firm to the touch. Cover with a cloth and keep warm. To make the sponge, preheat the oven to 200C/180C Fan/Gas 6 and line a 22cmx32cm baking tray or Swiss roll tin with baking paper. Whisk the eggs, vanilla and sugar in a bowl with an electric whisk until pale and the mixture leaves a trail when the whisk is removed. Fold the flour in lightly. Tip into the baking tray and smooth the surface so it is flat and reaches all the corners. Cook for 10–15 minutes until golden and just firm to the touch. Cover with a cloth and keep warm. Warm the raspberry jam in a small saucepan. Spread the jam over the sponge and leave to cool for a minute or two on baking paper. Place the ice cream lengthwise down one side of the sponge and roll up using the baking paper to help you. Leave in the freezer until ready to slice. Warm the raspberry jam in a small saucepan. Spread the jam over the sponge and leave to cool for a minute or two on baking paper. Place the ice cream lengthwise down one side of the sponge and roll up using the baking paper to help you. Leave in the freezer until ready to slice. To make the raspberry sauce, place all the ingredients into a small saucepan and cook for 3–5 minutes until the raspberries are slightly breaking down. To make the raspberry sauce, place all the ingredients into a small saucepan and cook for 3–5 minutes until the raspberries are slightly breaking down. Serve slices of the arctic roll with the raspberry sauce and fresh raspberries. Serve slices of the arctic roll with the raspberry sauce and fresh raspberries. Recipe tips You could use ready-made raspberry ripple ice cream in this recipe instead of making your own. Allow to soften just enough to roll into a log and freeze until ready to assemble. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Arctic roll recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This is a classic retro dessert that still goes down amazingly with the whole family. 200g/7oz fresh raspberries ½ lemon, zest and juice250g/9oz vanilla ice cream 340g/12oz raspberry jam, loosened with 2 tbsp warm water 200g/7oz fresh raspberries ½ lemon, zest and juice 250g/9oz vanilla ice cream 340g/12oz raspberry jam, loosened with 2 tbsp warm water 4 large free-range eggs1 tsp vanilla extract 130g/4¾oz caster sugar 130g/4¾oz self-raising flour 4 large free-range eggs 1 tsp vanilla extract 130g/4¾oz caster sugar 130g/4¾oz self-raising flour 150g/5½oz fresh raspberries1 tbsp icing sugar ½ lemon, juice only50ml/2fl oz raspberry liqueurTo serve 150g/5½oz fresh raspberries 1 tbsp icing sugar ½ lemon, juice only 50ml/2fl oz raspberry liqueur To serve Method To make the filling, roughly crush the raspberries with a fork and stir in the lemon juice and zest. Ripple the raspberry mixture through the ice cream. Roll into a log shape, wrap with baking paper and transfer to the freezer to set. To make the sponge, preheat the oven to 200C/180C Fan/Gas 6 and line a 22cmx32cm baking tray or Swiss roll tin with baking paper. Whisk the eggs, vanilla and sugar in a bowl with an electric whisk until pale and the mixture leaves a trail when the whisk is removed. Fold the flour in lightly. Tip into the baking tray and smooth the surface so it is flat and reaches all the corners. Cook for 10–15 minutes until golden and just firm to the touch. Cover with a cloth and keep warm. Warm the raspberry jam in a small saucepan. Spread the jam over the sponge and leave to cool for a minute or two on baking paper. Place the ice cream lengthwise down one side of the sponge and roll up using the baking paper to help you. Leave in the freezer until ready to slice. To make the raspberry sauce, place all the ingredients into a small saucepan and cook for 3–5 minutes until the raspberries are slightly breaking down. Serve slices of the arctic roll with the raspberry sauce and fresh raspberries. To make the filling, roughly crush the raspberries with a fork and stir in the lemon juice and zest. Ripple the raspberry mixture through the ice cream. Roll into a log shape, wrap with baking paper and transfer to the freezer to set. To make the filling, roughly crush the raspberries with a fork and stir in the lemon juice and zest. Ripple the raspberry mixture through the ice cream. Roll into a log shape, wrap with baking paper and transfer to the freezer to set. To make the sponge, preheat the oven to 200C/180C Fan/Gas 6 and line a 22cmx32cm baking tray or Swiss roll tin with baking paper. Whisk the eggs, vanilla and sugar in a bowl with an electric whisk until pale and the mixture leaves a trail when the whisk is removed. Fold the flour in lightly. Tip into the baking tray and smooth the surface so it is flat and reaches all the corners. Cook for 10–15 minutes until golden and just firm to the touch. Cover with a cloth and keep warm. To make the sponge, preheat the oven to 200C/180C Fan/Gas 6 and line a 22cmx32cm baking tray or Swiss roll tin with baking paper. Whisk the eggs, vanilla and sugar in a bowl with an electric whisk until pale and the mixture leaves a trail when the whisk is removed. Fold the flour in lightly. Tip into the baking tray and smooth the surface so it is flat and reaches all the corners. Cook for 10–15 minutes until golden and just firm to the touch. Cover with a cloth and keep warm. Warm the raspberry jam in a small saucepan. Spread the jam over the sponge and leave to cool for a minute or two on baking paper. Place the ice cream lengthwise down one side of the sponge and roll up using the baking paper to help you. Leave in the freezer until ready to slice. Warm the raspberry jam in a small saucepan. Spread the jam over the sponge and leave to cool for a minute or two on baking paper. Place the ice cream lengthwise down one side of the sponge and roll up using the baking paper to help you. Leave in the freezer until ready to slice. To make the raspberry sauce, place all the ingredients into a small saucepan and cook for 3–5 minutes until the raspberries are slightly breaking down. To make the raspberry sauce, place all the ingredients into a small saucepan and cook for 3–5 minutes until the raspberries are slightly breaking down. Serve slices of the arctic roll with the raspberry sauce and fresh raspberries. Serve slices of the arctic roll with the raspberry sauce and fresh raspberries. Recipe tips You could use ready-made raspberry ripple ice cream in this recipe instead of making your own. Allow to soften just enough to roll into a log and freeze until ready to assemble."
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"$oid": "68bad2feeb3bdbfd0cc01020"
} | 66c61ae6ed657c0c970a38cb369743cdaf6642959d24d59c5827a8ab6f932226 | Aromatic beef curry recipe
An average of 4.4 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aromatic_beef_curry_90850_16x9.jpg Try this comforting curry, packed with flavour and tender beef. 125ml/4fl oz ghee or vegetable oil400g/14oz beef braising steak, diced into 3cm chunks1 medium onion, diced2 garlic cloves, finely chopped1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric1 tsp ground black pepper1 tsp chilli powder½ tsp ground ginger3 cloves3 cardamom pods (optional)½ tsp ground cinnamon½ x 400g/14oz can chopped tomatoes125g/4½oz natural yoghurt1 tbsp vinegarsaltpinch sugar 125ml/4fl oz ghee or vegetable oil 400g/14oz beef braising steak, diced into 3cm chunks 1 medium onion, diced 2 garlic cloves, finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp ground black pepper 1 tsp chilli powder ½ tsp ground ginger 3 cloves 3 cardamom pods (optional) ½ tsp ground cinnamon ½ x 400g/14oz can chopped tomatoes 125g/4½oz natural yoghurt 1 tbsp vinegar salt pinch sugar Method Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside.Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning.Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar. Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender. Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside. Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside. Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning. Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning. Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar. Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar. Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender. Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender. Recipe tips The curry could alternately be cooked in the oven from the end of step 3 onwards: simply preheat the oven to 190C/375F/Gas 5, then pour the contents of the pan into a lidded ovenproof dish and cook for 2 hours with the lid on, until the meat is tender. | {
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"title": "Aromatic beef curry recipe",
"content": "An average of 4.4 out of 5 stars from 105 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aromatic_beef_curry_90850_16x9.jpg Try this comforting curry, packed with flavour and tender beef. 125ml/4fl oz ghee or vegetable oil400g/14oz beef braising steak, diced into 3cm chunks1 medium onion, diced2 garlic cloves, finely chopped1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric1 tsp ground black pepper1 tsp chilli powder½ tsp ground ginger3 cloves3 cardamom pods (optional)½ tsp ground cinnamon½ x 400g/14oz can chopped tomatoes125g/4½oz natural yoghurt1 tbsp vinegarsaltpinch sugar 125ml/4fl oz ghee or vegetable oil 400g/14oz beef braising steak, diced into 3cm chunks 1 medium onion, diced 2 garlic cloves, finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp ground black pepper 1 tsp chilli powder ½ tsp ground ginger 3 cloves 3 cardamom pods (optional) ½ tsp ground cinnamon ½ x 400g/14oz can chopped tomatoes 125g/4½oz natural yoghurt 1 tbsp vinegar salt pinch sugar Method Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside.Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning.Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar. Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender. Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside. Heat a lidded frying pan over a medium heat and add the ghee or oil. Fry the meat until lightly browned on all sides, then remove from the pan with a slotted spoon, cover and set aside. Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning. Add the onion and garlic to the pan and fry over a low heat until soft. Turn the heat up slightly, add the spices and fry for 1 minute, they should start to smell aromatic, without burning. Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar. Return the beef to the pan, add the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season to taste with the salt and the sugar. Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender. Return the pan to the heat, bring back to the boil and simmer, covered, for 1½ hours, or until the meat is tender. Recipe tips The curry could alternately be cooked in the oven from the end of step 3 onwards: simply preheat the oven to 190C/375F/Gas 5, then pour the contents of the pan into a lidded ovenproof dish and cook for 2 hours with the lid on, until the meat is tender."
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} | 2d6a8c86390681b4ab98b3ef1f11a1c73d44e9fae3268122bfc765208fd90040 | Arrabiata pork meatball spaghetti recipe
An average of 3.8 out of 5 stars from 10 ratings 2 x 400g/14oz cans tomatoes3 tbsp extra virgin olive oil2 garlic cloves, finely chopped1 tsp dried chilli flakes4 tbsp roughly chopped fresh basilsalt and freshly ground black pepper1 tsp caster sugar500g/1lb 2oz pork mince90g/3oz streaky bacon, finely chopped2 tsp thyme leaves2 tbsp flatleaf parsley, roughly chopped300g/10½oz dried spaghetti 2 x 400g/14oz cans tomatoes 3 tbsp extra virgin olive oil 2 garlic cloves, finely chopped 1 tsp dried chilli flakes 4 tbsp roughly chopped fresh basil salt and freshly ground black pepper 1 tsp caster sugar 500g/1lb 2oz pork mince 90g/3oz streaky bacon, finely chopped 2 tsp thyme leaves 2 tbsp flatleaf parsley, roughly chopped 300g/10½oz dried spaghetti Method Heat a frying pan until hot, then add the tomatoes and olive oil and bring to a gentle simmer.Add the garlic, chilli and half of the basil and cook for 10 minutes, until reduced and thickened. Season, to taste, with salt, freshly ground black pepper and a little sugar.Place the pork mince, bacon, thyme and parsley into a bowl and mix thoroughly. Season with a little salt and plenty of freshly ground black pepper.Divide the mixture into 16 and shape each portion into a small ball, using your hands.Place the meatballs into the tomato sauce and simmer for 5-8 minutes, or until the meatballs are completely cooked through.Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions.Drain the spaghetti, then add to the tomato and meatball sauce. Season, to taste, with salt and freshly ground black pepper and add the remaining basil.To serve, spoon equal portions of the spaghetti and meatballs into warmed bowls. Heat a frying pan until hot, then add the tomatoes and olive oil and bring to a gentle simmer. Heat a frying pan until hot, then add the tomatoes and olive oil and bring to a gentle simmer. Add the garlic, chilli and half of the basil and cook for 10 minutes, until reduced and thickened. Season, to taste, with salt, freshly ground black pepper and a little sugar. Add the garlic, chilli and half of the basil and cook for 10 minutes, until reduced and thickened. Season, to taste, with salt, freshly ground black pepper and a little sugar. Place the pork mince, bacon, thyme and parsley into a bowl and mix thoroughly. Season with a little salt and plenty of freshly ground black pepper. Place the pork mince, bacon, thyme and parsley into a bowl and mix thoroughly. Season with a little salt and plenty of freshly ground black pepper. Divide the mixture into 16 and shape each portion into a small ball, using your hands. Divide the mixture into 16 and shape each portion into a small ball, using your hands. Place the meatballs into the tomato sauce and simmer for 5-8 minutes, or until the meatballs are completely cooked through. Place the meatballs into the tomato sauce and simmer for 5-8 minutes, or until the meatballs are completely cooked through. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain the spaghetti, then add to the tomato and meatball sauce. Season, to taste, with salt and freshly ground black pepper and add the remaining basil. Drain the spaghetti, then add to the tomato and meatball sauce. Season, to taste, with salt and freshly ground black pepper and add the remaining basil. To serve, spoon equal portions of the spaghetti and meatballs into warmed bowls. To serve, spoon equal portions of the spaghetti and meatballs into warmed bowls. | {
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"url": "https://www.bbc.co.uk/food/recipes/arrabiataporkmeatbal_90149",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Arrabiata pork meatball spaghetti recipe",
"content": "An average of 3.8 out of 5 stars from 10 ratings 2 x 400g/14oz cans tomatoes3 tbsp extra virgin olive oil2 garlic cloves, finely chopped1 tsp dried chilli flakes4 tbsp roughly chopped fresh basilsalt and freshly ground black pepper1 tsp caster sugar500g/1lb 2oz pork mince90g/3oz streaky bacon, finely chopped2 tsp thyme leaves2 tbsp flatleaf parsley, roughly chopped300g/10½oz dried spaghetti 2 x 400g/14oz cans tomatoes 3 tbsp extra virgin olive oil 2 garlic cloves, finely chopped 1 tsp dried chilli flakes 4 tbsp roughly chopped fresh basil salt and freshly ground black pepper 1 tsp caster sugar 500g/1lb 2oz pork mince 90g/3oz streaky bacon, finely chopped 2 tsp thyme leaves 2 tbsp flatleaf parsley, roughly chopped 300g/10½oz dried spaghetti Method Heat a frying pan until hot, then add the tomatoes and olive oil and bring to a gentle simmer.Add the garlic, chilli and half of the basil and cook for 10 minutes, until reduced and thickened. Season, to taste, with salt, freshly ground black pepper and a little sugar.Place the pork mince, bacon, thyme and parsley into a bowl and mix thoroughly. Season with a little salt and plenty of freshly ground black pepper.Divide the mixture into 16 and shape each portion into a small ball, using your hands.Place the meatballs into the tomato sauce and simmer for 5-8 minutes, or until the meatballs are completely cooked through.Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions.Drain the spaghetti, then add to the tomato and meatball sauce. Season, to taste, with salt and freshly ground black pepper and add the remaining basil.To serve, spoon equal portions of the spaghetti and meatballs into warmed bowls. Heat a frying pan until hot, then add the tomatoes and olive oil and bring to a gentle simmer. Heat a frying pan until hot, then add the tomatoes and olive oil and bring to a gentle simmer. Add the garlic, chilli and half of the basil and cook for 10 minutes, until reduced and thickened. Season, to taste, with salt, freshly ground black pepper and a little sugar. Add the garlic, chilli and half of the basil and cook for 10 minutes, until reduced and thickened. Season, to taste, with salt, freshly ground black pepper and a little sugar. Place the pork mince, bacon, thyme and parsley into a bowl and mix thoroughly. Season with a little salt and plenty of freshly ground black pepper. Place the pork mince, bacon, thyme and parsley into a bowl and mix thoroughly. Season with a little salt and plenty of freshly ground black pepper. Divide the mixture into 16 and shape each portion into a small ball, using your hands. Divide the mixture into 16 and shape each portion into a small ball, using your hands. Place the meatballs into the tomato sauce and simmer for 5-8 minutes, or until the meatballs are completely cooked through. Place the meatballs into the tomato sauce and simmer for 5-8 minutes, or until the meatballs are completely cooked through. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain the spaghetti, then add to the tomato and meatball sauce. Season, to taste, with salt and freshly ground black pepper and add the remaining basil. Drain the spaghetti, then add to the tomato and meatball sauce. Season, to taste, with salt and freshly ground black pepper and add the remaining basil. To serve, spoon equal portions of the spaghetti and meatballs into warmed bowls. To serve, spoon equal portions of the spaghetti and meatballs into warmed bowls."
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} | 7b8de42139aff4ce62fd7e43906e4304fe8ce9ea2920d5c05013cd8711ad154a | Arroz caldo, sweetcorn fritters and crispy garlic recipe
An average of 0.0 out of 5 stars from 0 ratings Arroz caldo is a Filipino rice soup, served with a variety of toppings, such as boiled eggs, sweetcorn fritters, crispy garlic and, as here, some crisp and peppery corned beef. 3 tbsp vegetable oil1 onion, finely slicedpinch salt2 garlic cloves, finely sliced 1 thumb-sized piece fresh root ginger, peeled and grated 200g/7oz glutinous rice400g tin cream of mushroom soup1 chicken stock cube½ tbsp soy sauce, plus extra to taste½ tbsp fish sauce, plus extra to taste 3 tbsp vegetable oil 1 onion, finely sliced pinch salt 2 garlic cloves, finely sliced 1 thumb-sized piece fresh root ginger, peeled and grated 200g/7oz glutinous rice 400g tin cream of mushroom soup 1 chicken stock cube ½ tbsp soy sauce, plus extra to taste ½ tbsp fish sauce, plus extra to taste 4 free-range eggs4 tsp toyomansi 4 free-range eggs 4 tsp toyomansi 198g tin sweetcorn, drained 2 free-range eggs2 tsp Thai red curry paste80g/2¾oz self-raising flour4 fresh lime leaves, very finely choppedvegetable oil, for shallow frying 198g tin sweetcorn, drained 2 free-range eggs 2 tsp Thai red curry paste 80g/2¾oz self-raising flour 4 fresh lime leaves, very finely chopped vegetable oil, for shallow frying vegetable oil, for frying10 garlic cloves, sliced vegetable oil, for frying 10 garlic cloves, sliced 340g tin corned beef, roughly choppedfreshly ground black pepper2 spring onions, thinly sliced on the diagonal1 lime, quartered 340g tin corned beef, roughly chopped freshly ground black pepper 2 spring onions, thinly sliced on the diagonal 1 lime, quartered Method Start by making the arroz caldo. Place a large saucepan over a medium heat and add the vegetable oil. Fry the onion in the oil with a pinch of salt for about 5 minutes, until soft but not coloured. Add the garlic and ginger and cook for a further 2 minutes, until fragrant. Add the glutinous rice to the pan, followed by the mushroom soup. Crumble the chicken stock cube into the empty tin and fill with hot water, stir to dissolve and then pour into the pan along with the soy and fish sauces. Stir, then leave to simmer for 20 minutes, stirring frequently and adding more hot water from time to time if the soup is becoming too thick. While the soup is cooking, prepare your toppings. For the toyomansi eggs, place the eggs in a small saucepan of cold water and bring to the boil, then simmer for 5 minutes. Drain and run under cold water to stop them cooking further. Carefully peel and set aside. For the sweetcorn fritters, put half of the corn kernels in a large bowl and the remaining half in a blender. Add the eggs and curry paste and blitz until smooth. Pour over the corn kernels and stir in the flour and lime leaves. Set aside.To make the crispy garlic, add a good 1cm/½in of vegetable oil to a small frying pan and place over a medium heat. Add the garlic and stir until just beginning to colour. Remove from the heat and allow the residual heat to continue to cook the garlic until very light brown and crisp. Remove from the oil using a slotted spoon and drain on kitchen paper.To cook the sweetcorn fritters, add 5mm/¼in of vegetable oil to a large frying pan over a medium–high heat and add ladles of the corn batter to make four round pancakes. Cook for about 2 minutes on each side, until crisp and golden. Drain on kitchen paper.Put the corned beef into the frying pan over a medium–high heat, season with plenty of black pepper and cook, stirring frequently, until the fat has rendered and the beef is coloured and crisping at the edges.Season the arroz caldo to taste with more soy and fish sauce and divide among four bowls. Place a small pile of corned beef in the centre of each. Slice the eggs and fritters in half and place at the sides of the bowls; drizzle the toyomansi over the eggs. Add the crispy garlic, sliced spring onions and a lime wedge. Grind some more black pepper over the corned beef and serve. Start by making the arroz caldo. Place a large saucepan over a medium heat and add the vegetable oil. Fry the onion in the oil with a pinch of salt for about 5 minutes, until soft but not coloured. Add the garlic and ginger and cook for a further 2 minutes, until fragrant. Start by making the arroz caldo. Place a large saucepan over a medium heat and add the vegetable oil. Fry the onion in the oil with a pinch of salt for about 5 minutes, until soft but not coloured. Add the garlic and ginger and cook for a further 2 minutes, until fragrant. Add the glutinous rice to the pan, followed by the mushroom soup. Crumble the chicken stock cube into the empty tin and fill with hot water, stir to dissolve and then pour into the pan along with the soy and fish sauces. Stir, then leave to simmer for 20 minutes, stirring frequently and adding more hot water from time to time if the soup is becoming too thick. Add the glutinous rice to the pan, followed by the mushroom soup. Crumble the chicken stock cube into the empty tin and fill with hot water, stir to dissolve and then pour into the pan along with the soy and fish sauces. Stir, then leave to simmer for 20 minutes, stirring frequently and adding more hot water from time to time if the soup is becoming too thick. While the soup is cooking, prepare your toppings. For the toyomansi eggs, place the eggs in a small saucepan of cold water and bring to the boil, then simmer for 5 minutes. Drain and run under cold water to stop them cooking further. Carefully peel and set aside. While the soup is cooking, prepare your toppings. For the toyomansi eggs, place the eggs in a small saucepan of cold water and bring to the boil, then simmer for 5 minutes. Drain and run under cold water to stop them cooking further. Carefully peel and set aside. For the sweetcorn fritters, put half of the corn kernels in a large bowl and the remaining half in a blender. Add the eggs and curry paste and blitz until smooth. Pour over the corn kernels and stir in the flour and lime leaves. Set aside. For the sweetcorn fritters, put half of the corn kernels in a large bowl and the remaining half in a blender. Add the eggs and curry paste and blitz until smooth. Pour over the corn kernels and stir in the flour and lime leaves. Set aside. To make the crispy garlic, add a good 1cm/½in of vegetable oil to a small frying pan and place over a medium heat. Add the garlic and stir until just beginning to colour. Remove from the heat and allow the residual heat to continue to cook the garlic until very light brown and crisp. Remove from the oil using a slotted spoon and drain on kitchen paper. To make the crispy garlic, add a good 1cm/½in of vegetable oil to a small frying pan and place over a medium heat. Add the garlic and stir until just beginning to colour. Remove from the heat and allow the residual heat to continue to cook the garlic until very light brown and crisp. Remove from the oil using a slotted spoon and drain on kitchen paper. To cook the sweetcorn fritters, add 5mm/¼in of vegetable oil to a large frying pan over a medium–high heat and add ladles of the corn batter to make four round pancakes. Cook for about 2 minutes on each side, until crisp and golden. Drain on kitchen paper. To cook the sweetcorn fritters, add 5mm/¼in of vegetable oil to a large frying pan over a medium–high heat and add ladles of the corn batter to make four round pancakes. Cook for about 2 minutes on each side, until crisp and golden. Drain on kitchen paper. Put the corned beef into the frying pan over a medium–high heat, season with plenty of black pepper and cook, stirring frequently, until the fat has rendered and the beef is coloured and crisping at the edges. Put the corned beef into the frying pan over a medium–high heat, season with plenty of black pepper and cook, stirring frequently, until the fat has rendered and the beef is coloured and crisping at the edges. Season the arroz caldo to taste with more soy and fish sauce and divide among four bowls. Place a small pile of corned beef in the centre of each. Slice the eggs and fritters in half and place at the sides of the bowls; drizzle the toyomansi over the eggs. Add the crispy garlic, sliced spring onions and a lime wedge. Grind some more black pepper over the corned beef and serve. Season the arroz caldo to taste with more soy and fish sauce and divide among four bowls. Place a small pile of corned beef in the centre of each. Slice the eggs and fritters in half and place at the sides of the bowls; drizzle the toyomansi over the eggs. Add the crispy garlic, sliced spring onions and a lime wedge. Grind some more black pepper over the corned beef and serve. | {
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"title": "Arroz caldo, sweetcorn fritters and crispy garlic recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Arroz caldo is a Filipino rice soup, served with a variety of toppings, such as boiled eggs, sweetcorn fritters, crispy garlic and, as here, some crisp and peppery corned beef. 3 tbsp vegetable oil1 onion, finely slicedpinch salt2 garlic cloves, finely sliced 1 thumb-sized piece fresh root ginger, peeled and grated 200g/7oz glutinous rice400g tin cream of mushroom soup1 chicken stock cube½ tbsp soy sauce, plus extra to taste½ tbsp fish sauce, plus extra to taste 3 tbsp vegetable oil 1 onion, finely sliced pinch salt 2 garlic cloves, finely sliced 1 thumb-sized piece fresh root ginger, peeled and grated 200g/7oz glutinous rice 400g tin cream of mushroom soup 1 chicken stock cube ½ tbsp soy sauce, plus extra to taste ½ tbsp fish sauce, plus extra to taste 4 free-range eggs4 tsp toyomansi 4 free-range eggs 4 tsp toyomansi 198g tin sweetcorn, drained 2 free-range eggs2 tsp Thai red curry paste80g/2¾oz self-raising flour4 fresh lime leaves, very finely choppedvegetable oil, for shallow frying 198g tin sweetcorn, drained 2 free-range eggs 2 tsp Thai red curry paste 80g/2¾oz self-raising flour 4 fresh lime leaves, very finely chopped vegetable oil, for shallow frying vegetable oil, for frying10 garlic cloves, sliced vegetable oil, for frying 10 garlic cloves, sliced 340g tin corned beef, roughly choppedfreshly ground black pepper2 spring onions, thinly sliced on the diagonal1 lime, quartered 340g tin corned beef, roughly chopped freshly ground black pepper 2 spring onions, thinly sliced on the diagonal 1 lime, quartered Method Start by making the arroz caldo. Place a large saucepan over a medium heat and add the vegetable oil. Fry the onion in the oil with a pinch of salt for about 5 minutes, until soft but not coloured. Add the garlic and ginger and cook for a further 2 minutes, until fragrant. Add the glutinous rice to the pan, followed by the mushroom soup. Crumble the chicken stock cube into the empty tin and fill with hot water, stir to dissolve and then pour into the pan along with the soy and fish sauces. Stir, then leave to simmer for 20 minutes, stirring frequently and adding more hot water from time to time if the soup is becoming too thick. While the soup is cooking, prepare your toppings. For the toyomansi eggs, place the eggs in a small saucepan of cold water and bring to the boil, then simmer for 5 minutes. Drain and run under cold water to stop them cooking further. Carefully peel and set aside. For the sweetcorn fritters, put half of the corn kernels in a large bowl and the remaining half in a blender. Add the eggs and curry paste and blitz until smooth. Pour over the corn kernels and stir in the flour and lime leaves. Set aside.To make the crispy garlic, add a good 1cm/½in of vegetable oil to a small frying pan and place over a medium heat. Add the garlic and stir until just beginning to colour. Remove from the heat and allow the residual heat to continue to cook the garlic until very light brown and crisp. Remove from the oil using a slotted spoon and drain on kitchen paper.To cook the sweetcorn fritters, add 5mm/¼in of vegetable oil to a large frying pan over a medium–high heat and add ladles of the corn batter to make four round pancakes. Cook for about 2 minutes on each side, until crisp and golden. Drain on kitchen paper.Put the corned beef into the frying pan over a medium–high heat, season with plenty of black pepper and cook, stirring frequently, until the fat has rendered and the beef is coloured and crisping at the edges.Season the arroz caldo to taste with more soy and fish sauce and divide among four bowls. Place a small pile of corned beef in the centre of each. Slice the eggs and fritters in half and place at the sides of the bowls; drizzle the toyomansi over the eggs. Add the crispy garlic, sliced spring onions and a lime wedge. Grind some more black pepper over the corned beef and serve. Start by making the arroz caldo. Place a large saucepan over a medium heat and add the vegetable oil. Fry the onion in the oil with a pinch of salt for about 5 minutes, until soft but not coloured. Add the garlic and ginger and cook for a further 2 minutes, until fragrant. Start by making the arroz caldo. Place a large saucepan over a medium heat and add the vegetable oil. Fry the onion in the oil with a pinch of salt for about 5 minutes, until soft but not coloured. Add the garlic and ginger and cook for a further 2 minutes, until fragrant. Add the glutinous rice to the pan, followed by the mushroom soup. Crumble the chicken stock cube into the empty tin and fill with hot water, stir to dissolve and then pour into the pan along with the soy and fish sauces. Stir, then leave to simmer for 20 minutes, stirring frequently and adding more hot water from time to time if the soup is becoming too thick. Add the glutinous rice to the pan, followed by the mushroom soup. Crumble the chicken stock cube into the empty tin and fill with hot water, stir to dissolve and then pour into the pan along with the soy and fish sauces. Stir, then leave to simmer for 20 minutes, stirring frequently and adding more hot water from time to time if the soup is becoming too thick. While the soup is cooking, prepare your toppings. For the toyomansi eggs, place the eggs in a small saucepan of cold water and bring to the boil, then simmer for 5 minutes. Drain and run under cold water to stop them cooking further. Carefully peel and set aside. While the soup is cooking, prepare your toppings. For the toyomansi eggs, place the eggs in a small saucepan of cold water and bring to the boil, then simmer for 5 minutes. Drain and run under cold water to stop them cooking further. Carefully peel and set aside. For the sweetcorn fritters, put half of the corn kernels in a large bowl and the remaining half in a blender. Add the eggs and curry paste and blitz until smooth. Pour over the corn kernels and stir in the flour and lime leaves. Set aside. For the sweetcorn fritters, put half of the corn kernels in a large bowl and the remaining half in a blender. Add the eggs and curry paste and blitz until smooth. Pour over the corn kernels and stir in the flour and lime leaves. Set aside. To make the crispy garlic, add a good 1cm/½in of vegetable oil to a small frying pan and place over a medium heat. Add the garlic and stir until just beginning to colour. Remove from the heat and allow the residual heat to continue to cook the garlic until very light brown and crisp. Remove from the oil using a slotted spoon and drain on kitchen paper. To make the crispy garlic, add a good 1cm/½in of vegetable oil to a small frying pan and place over a medium heat. Add the garlic and stir until just beginning to colour. Remove from the heat and allow the residual heat to continue to cook the garlic until very light brown and crisp. Remove from the oil using a slotted spoon and drain on kitchen paper. To cook the sweetcorn fritters, add 5mm/¼in of vegetable oil to a large frying pan over a medium–high heat and add ladles of the corn batter to make four round pancakes. Cook for about 2 minutes on each side, until crisp and golden. Drain on kitchen paper. To cook the sweetcorn fritters, add 5mm/¼in of vegetable oil to a large frying pan over a medium–high heat and add ladles of the corn batter to make four round pancakes. Cook for about 2 minutes on each side, until crisp and golden. Drain on kitchen paper. Put the corned beef into the frying pan over a medium–high heat, season with plenty of black pepper and cook, stirring frequently, until the fat has rendered and the beef is coloured and crisping at the edges. Put the corned beef into the frying pan over a medium–high heat, season with plenty of black pepper and cook, stirring frequently, until the fat has rendered and the beef is coloured and crisping at the edges. Season the arroz caldo to taste with more soy and fish sauce and divide among four bowls. Place a small pile of corned beef in the centre of each. Slice the eggs and fritters in half and place at the sides of the bowls; drizzle the toyomansi over the eggs. Add the crispy garlic, sliced spring onions and a lime wedge. Grind some more black pepper over the corned beef and serve. Season the arroz caldo to taste with more soy and fish sauce and divide among four bowls. Place a small pile of corned beef in the centre of each. Slice the eggs and fritters in half and place at the sides of the bowls; drizzle the toyomansi over the eggs. Add the crispy garlic, sliced spring onions and a lime wedge. Grind some more black pepper over the corned beef and serve."
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} | 7e794f17ef4153e33296431a29a105f36d04d298ccc0d7c348126b67289c1591 | Truffle asparagus and cod with flatbreads recipe
An average of 4.3 out of 5 stars from 4 ratings An elegant starter for two – asparagus and cod cooked briefly in truffle butter and served with delicious flatbreads. 750ml/26fl oz full-fat milk150g/5½oz butter70g/2½oz honey25g/1oz fresh yeast500g/1lb 2oz rye flour500g/1lb 2oz plain flour 750ml/26fl oz full-fat milk 150g/5½oz butter 70g/2½oz honey 25g/1oz fresh yeast 500g/1lb 2oz rye flour 500g/1lb 2oz plain flour 6 green asparagus, trimmed, peeled and halved2 x 150g/5½oz cod fillets, skin-on, pin-boned and cut into 2cm/¾in cubes1 tbsp fresh truffle150g/5½oz unsalted butter25g/1oz lamb's lettuce, to serve 6 green asparagus, trimmed, peeled and halved 2 x 150g/5½oz cod fillets, skin-on, pin-boned and cut into 2cm/¾in cubes 1 tbsp fresh truffle 150g/5½oz unsalted butter 25g/1oz lamb's lettuce, to serve Method To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked.To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle.Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads. To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked. To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked. To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle. To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle. Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads. Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads. | {
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"url": "https://www.bbc.co.uk/food/recipes/asparagus_with_truffle_63530",
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"title": "Truffle asparagus and cod with flatbreads recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings An elegant starter for two – asparagus and cod cooked briefly in truffle butter and served with delicious flatbreads. 750ml/26fl oz full-fat milk150g/5½oz butter70g/2½oz honey25g/1oz fresh yeast500g/1lb 2oz rye flour500g/1lb 2oz plain flour 750ml/26fl oz full-fat milk 150g/5½oz butter 70g/2½oz honey 25g/1oz fresh yeast 500g/1lb 2oz rye flour 500g/1lb 2oz plain flour 6 green asparagus, trimmed, peeled and halved2 x 150g/5½oz cod fillets, skin-on, pin-boned and cut into 2cm/¾in cubes1 tbsp fresh truffle150g/5½oz unsalted butter25g/1oz lamb's lettuce, to serve 6 green asparagus, trimmed, peeled and halved 2 x 150g/5½oz cod fillets, skin-on, pin-boned and cut into 2cm/¾in cubes 1 tbsp fresh truffle 150g/5½oz unsalted butter 25g/1oz lamb's lettuce, to serve Method To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked.To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle.Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads. To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked. To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked. To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle. To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle. Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads. Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads."
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} | 240be8b540c748db9b34150a31a6c2a940919845cefaeedc135982a36df1cb6a | Artichokes Romana style recipe
An average of 0.0 out of 5 stars from 0 ratings Francesco Maazei favours Mammole, the traditional variety of artichokes from Rome, for this classic Italian dish, but others could be substituted. Whichever variety you use, choose globes that are heavy, firm and plump. 4 artichokes, preferably Mammole variety1 lemon, cut in half4 garlic cloves1 tbsp salt6 anchovy fillets20 leaves fresh mint, finely chopped20 leaves fresh parsley, finely chopped20 leaves fresh marjoram, finely chopped2 tbsp grated pecorino 2 tbsp breadcrumbs 2 tbsp olive oil 2 potatoes, peeled and cut into chunks200ml/7fl oz white wine50ml/2fl oz vegetable stock 4 artichokes, preferably Mammole variety 1 lemon, cut in half 4 garlic cloves 1 tbsp salt 6 anchovy fillets 20 leaves fresh mint, finely chopped 20 leaves fresh parsley, finely chopped 20 leaves fresh marjoram, finely chopped 2 tbsp grated pecorino 2 tbsp breadcrumbs 2 tbsp olive oil 2 potatoes, peeled and cut into chunks 200ml/7fl oz white wine 50ml/2fl oz vegetable stock Method Preheat the oven to 180C/350F/Gas 4.Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each artichoke with the cut lemon to prevent them from discolouring.Finely chop one of the garlic cloves and mix it with the salt and the anchovy fillets in a bowl to form a paste. Add the chopped herbs to the paste with the pecorino and breadcrumbs; mix well.Rinse the artichokes under cold running water, shake off any excess water and gently prise the artichokes leaves open.Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves.Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan, then add the artichokes and potatoes.Add the white wine, let it bubble and then add the vegetable stock. Cover the artichokes with greaseproof paper and place a lid on the pan. Bake in the oven for 35-45 minutes. Serve hot or warm. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each artichoke with the cut lemon to prevent them from discolouring. Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each artichoke with the cut lemon to prevent them from discolouring. Finely chop one of the garlic cloves and mix it with the salt and the anchovy fillets in a bowl to form a paste. Finely chop one of the garlic cloves and mix it with the salt and the anchovy fillets in a bowl to form a paste. Add the chopped herbs to the paste with the pecorino and breadcrumbs; mix well. Add the chopped herbs to the paste with the pecorino and breadcrumbs; mix well. Rinse the artichokes under cold running water, shake off any excess water and gently prise the artichokes leaves open. Rinse the artichokes under cold running water, shake off any excess water and gently prise the artichokes leaves open. Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves. Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves. Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan, then add the artichokes and potatoes. Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan, then add the artichokes and potatoes. Add the white wine, let it bubble and then add the vegetable stock. Add the white wine, let it bubble and then add the vegetable stock. Cover the artichokes with greaseproof paper and place a lid on the pan. Bake in the oven for 35-45 minutes. Serve hot or warm. Cover the artichokes with greaseproof paper and place a lid on the pan. Bake in the oven for 35-45 minutes. Serve hot or warm. | {
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"title": "Artichokes Romana style recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Francesco Maazei favours Mammole, the traditional variety of artichokes from Rome, for this classic Italian dish, but others could be substituted. Whichever variety you use, choose globes that are heavy, firm and plump. 4 artichokes, preferably Mammole variety1 lemon, cut in half4 garlic cloves1 tbsp salt6 anchovy fillets20 leaves fresh mint, finely chopped20 leaves fresh parsley, finely chopped20 leaves fresh marjoram, finely chopped2 tbsp grated pecorino 2 tbsp breadcrumbs 2 tbsp olive oil 2 potatoes, peeled and cut into chunks200ml/7fl oz white wine50ml/2fl oz vegetable stock 4 artichokes, preferably Mammole variety 1 lemon, cut in half 4 garlic cloves 1 tbsp salt 6 anchovy fillets 20 leaves fresh mint, finely chopped 20 leaves fresh parsley, finely chopped 20 leaves fresh marjoram, finely chopped 2 tbsp grated pecorino 2 tbsp breadcrumbs 2 tbsp olive oil 2 potatoes, peeled and cut into chunks 200ml/7fl oz white wine 50ml/2fl oz vegetable stock Method Preheat the oven to 180C/350F/Gas 4.Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each artichoke with the cut lemon to prevent them from discolouring.Finely chop one of the garlic cloves and mix it with the salt and the anchovy fillets in a bowl to form a paste. Add the chopped herbs to the paste with the pecorino and breadcrumbs; mix well.Rinse the artichokes under cold running water, shake off any excess water and gently prise the artichokes leaves open.Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves.Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan, then add the artichokes and potatoes.Add the white wine, let it bubble and then add the vegetable stock. Cover the artichokes with greaseproof paper and place a lid on the pan. Bake in the oven for 35-45 minutes. Serve hot or warm. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each artichoke with the cut lemon to prevent them from discolouring. Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each artichoke with the cut lemon to prevent them from discolouring. Finely chop one of the garlic cloves and mix it with the salt and the anchovy fillets in a bowl to form a paste. Finely chop one of the garlic cloves and mix it with the salt and the anchovy fillets in a bowl to form a paste. Add the chopped herbs to the paste with the pecorino and breadcrumbs; mix well. Add the chopped herbs to the paste with the pecorino and breadcrumbs; mix well. Rinse the artichokes under cold running water, shake off any excess water and gently prise the artichokes leaves open. Rinse the artichokes under cold running water, shake off any excess water and gently prise the artichokes leaves open. Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves. Sprinkle the artichokes with a pinch of salt and rub the paste inside the leaves. Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan, then add the artichokes and potatoes. Heat the olive oil in an ovenproof pan. Thinly slice the remaining garlic cloves and add them to the pan, then add the artichokes and potatoes. Add the white wine, let it bubble and then add the vegetable stock. Add the white wine, let it bubble and then add the vegetable stock. Cover the artichokes with greaseproof paper and place a lid on the pan. Bake in the oven for 35-45 minutes. Serve hot or warm. Cover the artichokes with greaseproof paper and place a lid on the pan. Bake in the oven for 35-45 minutes. Serve hot or warm."
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} | 08c052f5cdc46f3d332b5cee5eab738d6125804dbad749dd9277a80703f2f367 | Artichoke and lemon dip recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p04hnb77.jpg Serve this easy dip with pitta bread, breadsticks or crisp Italian-style flatbread. 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks1 large garlic clove, roughly chopped175g/6oz grilled artichoke hearts, drained weight, roughly chopped 1 small preserved lemon, pulp and pips removed, choppedsmall handful of parsley leaves, roughly chopped, plus extra for garnish100ml/3½fl oz extra virgin olive oil squeeze lemon juicesalt and freshly ground black pepper 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks 1 large garlic clove, roughly chopped 175g/6oz grilled artichoke hearts, drained weight, roughly chopped 1 small preserved lemon, pulp and pips removed, chopped small handful of parsley leaves, roughly chopped, plus extra for garnish 100ml/3½fl oz extra virgin olive oil squeeze lemon juice salt and freshly ground black pepper Method Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again.Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley. Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again. Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again. Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley. Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p04hnb77.jpg Serve this easy dip with pitta bread, breadsticks or crisp Italian-style flatbread. 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks1 large garlic clove, roughly chopped175g/6oz grilled artichoke hearts, drained weight, roughly chopped 1 small preserved lemon, pulp and pips removed, choppedsmall handful of parsley leaves, roughly chopped, plus extra for garnish100ml/3½fl oz extra virgin olive oil squeeze lemon juicesalt and freshly ground black pepper 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks 1 large garlic clove, roughly chopped 175g/6oz grilled artichoke hearts, drained weight, roughly chopped 1 small preserved lemon, pulp and pips removed, chopped small handful of parsley leaves, roughly chopped, plus extra for garnish 100ml/3½fl oz extra virgin olive oil squeeze lemon juice salt and freshly ground black pepper Method Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again.Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley. Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again. Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again. Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley. Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley."
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} | 2180a08f5175356202af5d4221981362b3833cf36444d6ede8d20915f799b499 | Asparagus, duck egg dressing and morels recipe
An average of 4.8 out of 5 stars from 4 ratings Freshly poached asparagus is amazing when paired with a duck egg and mustard dressing and served with nutty morel mushrooms. 250ml/9fl oz vegetable oil10g/⅓oz salt5g/¼oz cracked white peppercorns15g/½oz banana shallots, peeled and finely chopped100ml/3½fl oz white wine vinegar20g/¾oz Dijon mustard20g/¾oz English mustard 250ml/9fl oz vegetable oil 10g/⅓oz salt 5g/¼oz cracked white peppercorns 15g/½oz banana shallots, peeled and finely chopped 100ml/3½fl oz white wine vinegar 20g/¾oz Dijon mustard 20g/¾oz English mustard 3 duck eggs20 asparagus spears, peeled and woody ends removed50g/1¾oz unsalted butter2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 3 duck eggs 20 asparagus spears, peeled and woody ends removed 50g/1¾oz unsalted butter 2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 2 tbsp olive oil20 small morel mushrooms, trimmed100ml/3½fl oz Madeira 2 tbsp olive oil 20 small morel mushrooms, trimmed 100ml/3½fl oz Madeira Method To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside.Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze.Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside. To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside. Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze. Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. Recipe tips The dressing recipe will make extra, but it will keep for a week in the fridge and you can use it for other salads. | {
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"title": "Asparagus, duck egg dressing and morels recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Freshly poached asparagus is amazing when paired with a duck egg and mustard dressing and served with nutty morel mushrooms. 250ml/9fl oz vegetable oil10g/⅓oz salt5g/¼oz cracked white peppercorns15g/½oz banana shallots, peeled and finely chopped100ml/3½fl oz white wine vinegar20g/¾oz Dijon mustard20g/¾oz English mustard 250ml/9fl oz vegetable oil 10g/⅓oz salt 5g/¼oz cracked white peppercorns 15g/½oz banana shallots, peeled and finely chopped 100ml/3½fl oz white wine vinegar 20g/¾oz Dijon mustard 20g/¾oz English mustard 3 duck eggs20 asparagus spears, peeled and woody ends removed50g/1¾oz unsalted butter2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 3 duck eggs 20 asparagus spears, peeled and woody ends removed 50g/1¾oz unsalted butter 2 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 2 tbsp olive oil20 small morel mushrooms, trimmed100ml/3½fl oz Madeira 2 tbsp olive oil 20 small morel mushrooms, trimmed 100ml/3½fl oz Madeira Method To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside.Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze.Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside. To make the dressing, mix all of the ingredients together in a small bowl or jug. Chill in the fridge for 24 hours. Blend the mixture using a handheld blender until smooth then pass through a fine sieve. Set aside. Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. Bring a pan of water to the boil, then boil the duck eggs for 4 minutes. Drain and refresh in cold water. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. To make the asparagus, place the asparagus in a saucepan, just cover with water and bring to the boil. Add the butter and simmer gently for 3–4 minutes. Drain and keep warm. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. Meanwhile, place 100ml/3½fl oz of the dressing in a large bowl. Peel the soft-boiled eggs and roughly chop into small bite-sized pieces, making sure to keep all the yolk. Add the egg to the dressing, stir to combine and season with salt and pepper. Add the parsley. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze. To make the mushrooms, heat the oil in a frying pan and fry the mushrooms until you have cooked off some of the excess water and the mushrooms are cooked through. Add the Madeira and reduce by half to make a nice syrupy glaze. Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. Divide the asparagus between four plates, top with the mushrooms and drizzle the egg dressing over the asparagus. Serve immediately while everything is still warm. Recipe tips The dressing recipe will make extra, but it will keep for a week in the fridge and you can use it for other salads."
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} | 552bc6e5648af3606a147222136acd4637c9600fa31e69487019f87fa016b49c | Asparagus and poached egg puff tarts with parmesan and basil recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/asparagus_and_poached_80127_16x9.jpg A simple method for perfect poached egg is to have just a little water barely bubbling in a sauté pan then simply slide in the eggs and leave them to cook for a short while. The stiller water and the gentleness of adding them to the pan means that the eggs stay intact giving you an egg with a perfect poach. plain flour, for dusting 500g/1lb 2oz puff pastry200g/7oz low-fat cream cheese ¼ lemon, finely grated zest only flaked sea salt and freshly ground black pepper30 medium asparagus spears1 free-range egg, beaten, to glaze (alternatively use a little milk) plain flour, for dusting 500g/1lb 2oz puff pastry 200g/7oz low-fat cream cheese ¼ lemon, finely grated zest only flaked sea salt and freshly ground black pepper 30 medium asparagus spears 1 free-range egg, beaten, to glaze (alternatively use a little milk) 6 medium free-range eggs25g/1oz parmesan, made into shavings with a potato peelergood handful small basil leavesdrizzle extra virgin olive oil (optional) 6 medium free-range eggs 25g/1oz parmesan, made into shavings with a potato peeler good handful small basil leaves drizzle extra virgin olive oil (optional) Method Line a large baking tray with baking parchment and set aside.Dust a little flour on a clean work surface and roll out the puff pastry to a 28x30cm/11x12in rectangle about the thickness of a £1 coin. Trim the edges so that the sides are nice and straight and neat. Cut the pastry in half down the length and then into thirds across the width to give six 10x14cm/4x5½in rectangles.Put the pastry rectangles on the baking tray, cover with cling film and refrigerate for 20 minutes (or freeze for 10 minutes) for the pastry to firm up. It is important to do this so that when the puff pastry goes into the oven the flour cooks before the butter melts ensuring a much lighter pastry.Preheat the oven to 220C/425F/Gas 7 (200C fan). Mix the cream cheese and lemon zest together in a small bowl and season to taste with salt and pepper. Trim the asparagus so that each stem is 10cm/4in long (you can use the trimmings to make a quick soup or add to a pasta sauce).Once firm, remove the pastry from the fridge (or freezer) and use a sharp knife to mark a 1cm/½in wide border around each rectangle. Then, using a crosshatch pattern, mark the border so each pastry shape resembles a picture frame. Take a fork and prick the centre of each shape about 10 times, right through to the baking tray. Brush the border with the beaten egg (or milk), making sure that it does not go down the sides of the pastry (if this happens, wipe it away with your finger otherwise the egg will stick the layers of the pastry together and stop the pastry from rising). Divide the lemony cream cheese between the six tarts, spreading it out with the back of the spoon and making sure that it stays inside the ‘frame’. Lay five asparagus spears in a single layer, touching each other and pointing in the same direction on each tart, and push them down slightly. Bake the tarts in the oven for 18-20 minutes, or until the pastry has puffed up nicely and is firm and golden-brown where it has risen.About 10 minutes before the tart is ready, pour about 4cm/1½in of water into a sauté pan or a deep frying pan and bring to the boil over a high heat. Turn the heat down to bring the water to a gentle simmer. Crack an egg into a very small bowl or tea cup and then slide the egg into the water. Repeat with all of the eggs, spacing them apart. Cook them for about 3-4 minutes, or until the white is cooked but the yolk still soft. Remove with a slotted spoon onto a warm plate. Remove the tarts from the oven and divide between six serving plates. Sit a poached egg on top of each tart and scatter over the parmesan and basil leaves. Sprinkle with a little salt and pepper and drizzle with a little olive oil, if liked, and serve. Line a large baking tray with baking parchment and set aside. Line a large baking tray with baking parchment and set aside. Dust a little flour on a clean work surface and roll out the puff pastry to a 28x30cm/11x12in rectangle about the thickness of a £1 coin. Trim the edges so that the sides are nice and straight and neat. Cut the pastry in half down the length and then into thirds across the width to give six 10x14cm/4x5½in rectangles. Dust a little flour on a clean work surface and roll out the puff pastry to a 28x30cm/11x12in rectangle about the thickness of a £1 coin. Trim the edges so that the sides are nice and straight and neat. Cut the pastry in half down the length and then into thirds across the width to give six 10x14cm/4x5½in rectangles. Put the pastry rectangles on the baking tray, cover with cling film and refrigerate for 20 minutes (or freeze for 10 minutes) for the pastry to firm up. It is important to do this so that when the puff pastry goes into the oven the flour cooks before the butter melts ensuring a much lighter pastry. Put the pastry rectangles on the baking tray, cover with cling film and refrigerate for 20 minutes (or freeze for 10 minutes) for the pastry to firm up. It is important to do this so that when the puff pastry goes into the oven the flour cooks before the butter melts ensuring a much lighter pastry. Preheat the oven to 220C/425F/Gas 7 (200C fan). Mix the cream cheese and lemon zest together in a small bowl and season to taste with salt and pepper. Trim the asparagus so that each stem is 10cm/4in long (you can use the trimmings to make a quick soup or add to a pasta sauce). Preheat the oven to 220C/425F/Gas 7 (200C fan). Mix the cream cheese and lemon zest together in a small bowl and season to taste with salt and pepper. Trim the asparagus so that each stem is 10cm/4in long (you can use the trimmings to make a quick soup or add to a pasta sauce). Once firm, remove the pastry from the fridge (or freezer) and use a sharp knife to mark a 1cm/½in wide border around each rectangle. Then, using a crosshatch pattern, mark the border so each pastry shape resembles a picture frame. Take a fork and prick the centre of each shape about 10 times, right through to the baking tray. Brush the border with the beaten egg (or milk), making sure that it does not go down the sides of the pastry (if this happens, wipe it away with your finger otherwise the egg will stick the layers of the pastry together and stop the pastry from rising). Once firm, remove the pastry from the fridge (or freezer) and use a sharp knife to mark a 1cm/½in wide border around each rectangle. Then, using a crosshatch pattern, mark the border so each pastry shape resembles a picture frame. Take a fork and prick the centre of each shape about 10 times, right through to the baking tray. Brush the border with the beaten egg (or milk), making sure that it does not go down the sides of the pastry (if this happens, wipe it away with your finger otherwise the egg will stick the layers of the pastry together and stop the pastry from rising). Divide the lemony cream cheese between the six tarts, spreading it out with the back of the spoon and making sure that it stays inside the ‘frame’. Lay five asparagus spears in a single layer, touching each other and pointing in the same direction on each tart, and push them down slightly. Divide the lemony cream cheese between the six tarts, spreading it out with the back of the spoon and making sure that it stays inside the ‘frame’. Lay five asparagus spears in a single layer, touching each other and pointing in the same direction on each tart, and push them down slightly. Bake the tarts in the oven for 18-20 minutes, or until the pastry has puffed up nicely and is firm and golden-brown where it has risen. Bake the tarts in the oven for 18-20 minutes, or until the pastry has puffed up nicely and is firm and golden-brown where it has risen. About 10 minutes before the tart is ready, pour about 4cm/1½in of water into a sauté pan or a deep frying pan and bring to the boil over a high heat. Turn the heat down to bring the water to a gentle simmer. Crack an egg into a very small bowl or tea cup and then slide the egg into the water. Repeat with all of the eggs, spacing them apart. Cook them for about 3-4 minutes, or until the white is cooked but the yolk still soft. Remove with a slotted spoon onto a warm plate. About 10 minutes before the tart is ready, pour about 4cm/1½in of water into a sauté pan or a deep frying pan and bring to the boil over a high heat. Turn the heat down to bring the water to a gentle simmer. Crack an egg into a very small bowl or tea cup and then slide the egg into the water. Repeat with all of the eggs, spacing them apart. Cook them for about 3-4 minutes, or until the white is cooked but the yolk still soft. Remove with a slotted spoon onto a warm plate. Remove the tarts from the oven and divide between six serving plates. Sit a poached egg on top of each tart and scatter over the parmesan and basil leaves. Sprinkle with a little salt and pepper and drizzle with a little olive oil, if liked, and serve. Remove the tarts from the oven and divide between six serving plates. Sit a poached egg on top of each tart and scatter over the parmesan and basil leaves. Sprinkle with a little salt and pepper and drizzle with a little olive oil, if liked, and serve. | {
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"title": "Asparagus and poached egg puff tarts with parmesan and basil recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/asparagus_and_poached_80127_16x9.jpg A simple method for perfect poached egg is to have just a little water barely bubbling in a sauté pan then simply slide in the eggs and leave them to cook for a short while. The stiller water and the gentleness of adding them to the pan means that the eggs stay intact giving you an egg with a perfect poach. plain flour, for dusting 500g/1lb 2oz puff pastry200g/7oz low-fat cream cheese ¼ lemon, finely grated zest only flaked sea salt and freshly ground black pepper30 medium asparagus spears1 free-range egg, beaten, to glaze (alternatively use a little milk) plain flour, for dusting 500g/1lb 2oz puff pastry 200g/7oz low-fat cream cheese ¼ lemon, finely grated zest only flaked sea salt and freshly ground black pepper 30 medium asparagus spears 1 free-range egg, beaten, to glaze (alternatively use a little milk) 6 medium free-range eggs25g/1oz parmesan, made into shavings with a potato peelergood handful small basil leavesdrizzle extra virgin olive oil (optional) 6 medium free-range eggs 25g/1oz parmesan, made into shavings with a potato peeler good handful small basil leaves drizzle extra virgin olive oil (optional) Method Line a large baking tray with baking parchment and set aside.Dust a little flour on a clean work surface and roll out the puff pastry to a 28x30cm/11x12in rectangle about the thickness of a £1 coin. Trim the edges so that the sides are nice and straight and neat. Cut the pastry in half down the length and then into thirds across the width to give six 10x14cm/4x5½in rectangles.Put the pastry rectangles on the baking tray, cover with cling film and refrigerate for 20 minutes (or freeze for 10 minutes) for the pastry to firm up. It is important to do this so that when the puff pastry goes into the oven the flour cooks before the butter melts ensuring a much lighter pastry.Preheat the oven to 220C/425F/Gas 7 (200C fan). Mix the cream cheese and lemon zest together in a small bowl and season to taste with salt and pepper. Trim the asparagus so that each stem is 10cm/4in long (you can use the trimmings to make a quick soup or add to a pasta sauce).Once firm, remove the pastry from the fridge (or freezer) and use a sharp knife to mark a 1cm/½in wide border around each rectangle. Then, using a crosshatch pattern, mark the border so each pastry shape resembles a picture frame. Take a fork and prick the centre of each shape about 10 times, right through to the baking tray. Brush the border with the beaten egg (or milk), making sure that it does not go down the sides of the pastry (if this happens, wipe it away with your finger otherwise the egg will stick the layers of the pastry together and stop the pastry from rising). Divide the lemony cream cheese between the six tarts, spreading it out with the back of the spoon and making sure that it stays inside the ‘frame’. Lay five asparagus spears in a single layer, touching each other and pointing in the same direction on each tart, and push them down slightly. Bake the tarts in the oven for 18-20 minutes, or until the pastry has puffed up nicely and is firm and golden-brown where it has risen.About 10 minutes before the tart is ready, pour about 4cm/1½in of water into a sauté pan or a deep frying pan and bring to the boil over a high heat. Turn the heat down to bring the water to a gentle simmer. Crack an egg into a very small bowl or tea cup and then slide the egg into the water. Repeat with all of the eggs, spacing them apart. Cook them for about 3-4 minutes, or until the white is cooked but the yolk still soft. Remove with a slotted spoon onto a warm plate. Remove the tarts from the oven and divide between six serving plates. Sit a poached egg on top of each tart and scatter over the parmesan and basil leaves. Sprinkle with a little salt and pepper and drizzle with a little olive oil, if liked, and serve. Line a large baking tray with baking parchment and set aside. Line a large baking tray with baking parchment and set aside. Dust a little flour on a clean work surface and roll out the puff pastry to a 28x30cm/11x12in rectangle about the thickness of a £1 coin. Trim the edges so that the sides are nice and straight and neat. Cut the pastry in half down the length and then into thirds across the width to give six 10x14cm/4x5½in rectangles. Dust a little flour on a clean work surface and roll out the puff pastry to a 28x30cm/11x12in rectangle about the thickness of a £1 coin. Trim the edges so that the sides are nice and straight and neat. Cut the pastry in half down the length and then into thirds across the width to give six 10x14cm/4x5½in rectangles. Put the pastry rectangles on the baking tray, cover with cling film and refrigerate for 20 minutes (or freeze for 10 minutes) for the pastry to firm up. It is important to do this so that when the puff pastry goes into the oven the flour cooks before the butter melts ensuring a much lighter pastry. Put the pastry rectangles on the baking tray, cover with cling film and refrigerate for 20 minutes (or freeze for 10 minutes) for the pastry to firm up. It is important to do this so that when the puff pastry goes into the oven the flour cooks before the butter melts ensuring a much lighter pastry. Preheat the oven to 220C/425F/Gas 7 (200C fan). Mix the cream cheese and lemon zest together in a small bowl and season to taste with salt and pepper. Trim the asparagus so that each stem is 10cm/4in long (you can use the trimmings to make a quick soup or add to a pasta sauce). Preheat the oven to 220C/425F/Gas 7 (200C fan). Mix the cream cheese and lemon zest together in a small bowl and season to taste with salt and pepper. Trim the asparagus so that each stem is 10cm/4in long (you can use the trimmings to make a quick soup or add to a pasta sauce). Once firm, remove the pastry from the fridge (or freezer) and use a sharp knife to mark a 1cm/½in wide border around each rectangle. Then, using a crosshatch pattern, mark the border so each pastry shape resembles a picture frame. Take a fork and prick the centre of each shape about 10 times, right through to the baking tray. Brush the border with the beaten egg (or milk), making sure that it does not go down the sides of the pastry (if this happens, wipe it away with your finger otherwise the egg will stick the layers of the pastry together and stop the pastry from rising). Once firm, remove the pastry from the fridge (or freezer) and use a sharp knife to mark a 1cm/½in wide border around each rectangle. Then, using a crosshatch pattern, mark the border so each pastry shape resembles a picture frame. Take a fork and prick the centre of each shape about 10 times, right through to the baking tray. Brush the border with the beaten egg (or milk), making sure that it does not go down the sides of the pastry (if this happens, wipe it away with your finger otherwise the egg will stick the layers of the pastry together and stop the pastry from rising). Divide the lemony cream cheese between the six tarts, spreading it out with the back of the spoon and making sure that it stays inside the ‘frame’. Lay five asparagus spears in a single layer, touching each other and pointing in the same direction on each tart, and push them down slightly. Divide the lemony cream cheese between the six tarts, spreading it out with the back of the spoon and making sure that it stays inside the ‘frame’. Lay five asparagus spears in a single layer, touching each other and pointing in the same direction on each tart, and push them down slightly. Bake the tarts in the oven for 18-20 minutes, or until the pastry has puffed up nicely and is firm and golden-brown where it has risen. Bake the tarts in the oven for 18-20 minutes, or until the pastry has puffed up nicely and is firm and golden-brown where it has risen. About 10 minutes before the tart is ready, pour about 4cm/1½in of water into a sauté pan or a deep frying pan and bring to the boil over a high heat. Turn the heat down to bring the water to a gentle simmer. Crack an egg into a very small bowl or tea cup and then slide the egg into the water. Repeat with all of the eggs, spacing them apart. Cook them for about 3-4 minutes, or until the white is cooked but the yolk still soft. Remove with a slotted spoon onto a warm plate. About 10 minutes before the tart is ready, pour about 4cm/1½in of water into a sauté pan or a deep frying pan and bring to the boil over a high heat. Turn the heat down to bring the water to a gentle simmer. Crack an egg into a very small bowl or tea cup and then slide the egg into the water. Repeat with all of the eggs, spacing them apart. Cook them for about 3-4 minutes, or until the white is cooked but the yolk still soft. Remove with a slotted spoon onto a warm plate. Remove the tarts from the oven and divide between six serving plates. Sit a poached egg on top of each tart and scatter over the parmesan and basil leaves. Sprinkle with a little salt and pepper and drizzle with a little olive oil, if liked, and serve. Remove the tarts from the oven and divide between six serving plates. Sit a poached egg on top of each tart and scatter over the parmesan and basil leaves. Sprinkle with a little salt and pepper and drizzle with a little olive oil, if liked, and serve."
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} | e417acb50eb26b36d21cbbbac76747dddd70149597f6ee8e8bd36d7a7865bcc0 | Asparagus and goats’ curd tart recipe
To make the wild garlic pesto, put the hazelnuts, wild garlic, Parmesan, lemon zest and juice in a food processor and blitz briefly until coarsely chopped. Season with salt and pepper, then slowly add the oil and blend again until you have a pesto consistency.To make the pink pickled onions, put the onions in a large bowl, pour over boiling water, then allow to stand for 15 minutes. Drain the onions in a colander.In the same bowl, whisk together the lime juice, salt and sugar. Add the onions and mix well. Allow to steep for at least 1 hour.Meanwhile, to make the pastry, put the flours, buckwheat and salt in a food processor and blitz for a few seconds to combine. Add the butter and blitz again, then add the egg yolk and soured cream and blitz, adding the iced water a tablespoon at a time, until a dough is formed. Tip out the dough and form into a smooth ball, then shape into a rectangle. Wrap the dough in baking paper and place in the fridge for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to slightly larger than the tart tin and about the thickness of a pound coin. Line the tin with the pastry, leaving an overhang and prick the base with a fork. Line the pastry shell with baking paper and fill with the baking beans or rice, and blind-bake for 20 minutes. Remove the paper and beans, return the pastry to the oven and bake for another 10 minutes. Remove from the oven and allow to cool.Have a bowl of iced water ready. Put the asparagus in a saucepan with a tight fitting lid, drizzle with olive oil and season with salt and pepper. Put the pan on a medium heat and steam the asparagus for about 4 minutes, shaking the pan from time to time. Remove the asparagus from the pan and plunge into the iced water. Chop the stalks of half the asparagus spears into 1cm/½in discs, leaving the tips of the spears about 4cm/1½in long.To make the filling, combine the goats’ curd with the lemon zest and juice, pink peppercorns and a large pinch of salt. Season to taste, then spread the mixture over the base of the tart. Dot with the wild garlic pesto, then swirl into the cheese. Cover with the chopped asparagus tips and spears, then arrange the longer spears so they are covering the tart. Drain the onions and strew them delicately across the tart, then garnish with the chervil, tarragon and borage flowers, if using, and serve. To make the wild garlic pesto, put the hazelnuts, wild garlic, Parmesan, lemon zest and juice in a food processor and blitz briefly until coarsely chopped. Season with salt and pepper, then slowly add the oil and blend again until you have a pesto consistency. To make the wild garlic pesto, put the hazelnuts, wild garlic, Parmesan, lemon zest and juice in a food processor and blitz briefly until coarsely chopped. Season with salt and pepper, then slowly add the oil and blend again until you have a pesto consistency. To make the pink pickled onions, put the onions in a large bowl, pour over boiling water, then allow to stand for 15 minutes. Drain the onions in a colander. To make the pink pickled onions, put the onions in a large bowl, pour over boiling water, then allow to stand for 15 minutes. Drain the onions in a colander. In the same bowl, whisk together the lime juice, salt and sugar. Add the onions and mix well. Allow to steep for at least 1 hour. In the same bowl, whisk together the lime juice, salt and sugar. Add the onions and mix well. Allow to steep for at least 1 hour. Meanwhile, to make the pastry, put the flours, buckwheat and salt in a food processor and blitz for a few seconds to combine. Add the butter and blitz again, then add the egg yolk and soured cream and blitz, adding the iced water a tablespoon at a time, until a dough is formed. Tip out the dough and form into a smooth ball, then shape into a rectangle. Wrap the dough in baking paper and place in the fridge for at least 30 minutes. Meanwhile, to make the pastry, put the flours, buckwheat and salt in a food processor and blitz for a few seconds to combine. Add the butter and blitz again, then add the egg yolk and soured cream and blitz, adding the iced water a tablespoon at a time, until a dough is formed. Tip out the dough and form into a smooth ball, then shape into a rectangle. Wrap the dough in baking paper and place in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to slightly larger than the tart tin and about the thickness of a pound coin. Line the tin with the pastry, leaving an overhang and prick the base with a fork. Line the pastry shell with baking paper and fill with the baking beans or rice, and blind-bake for 20 minutes. Remove the paper and beans, return the pastry to the oven and bake for another 10 minutes. Remove from the oven and allow to cool. Roll out the pastry on a lightly floured surface to slightly larger than the tart tin and about the thickness of a pound coin. Line the tin with the pastry, leaving an overhang and prick the base with a fork. Line the pastry shell with baking paper and fill with the baking beans or rice, and blind-bake for 20 minutes. Remove the paper and beans, return the pastry to the oven and bake for another 10 minutes. Remove from the oven and allow to cool. Have a bowl of iced water ready. Put the asparagus in a saucepan with a tight fitting lid, drizzle with olive oil and season with salt and pepper. Have a bowl of iced water ready. Put the asparagus in a saucepan with a tight fitting lid, drizzle with olive oil and season with salt and pepper. Put the pan on a medium heat and steam the asparagus for about 4 minutes, shaking the pan from time to time. Remove the asparagus from the pan and plunge into the iced water. Chop the stalks of half the asparagus spears into 1cm/½in discs, leaving the tips of the spears about 4cm/1½in long. Put the pan on a medium heat and steam the asparagus for about 4 minutes, shaking the pan from time to time. Remove the asparagus from the pan and plunge into the iced water. Chop the stalks of half the asparagus spears into 1cm/½in discs, leaving the tips of the spears about 4cm/1½in long. To make the filling, combine the goats’ curd with the lemon zest and juice, pink peppercorns and a large pinch of salt. Season to taste, then spread the mixture over the base of the tart. Dot with the wild garlic pesto, then swirl into the cheese. Cover with the chopped asparagus tips and spears, then arrange the longer spears so they are covering the tart. Drain the onions and strew them delicately across the tart, then garnish with the chervil, tarragon and borage flowers, if using, and serve. To make the filling, combine the goats’ curd with the lemon zest and juice, pink peppercorns and a large pinch of salt. Season to taste, then spread the mixture over the base of the tart. Dot with the wild garlic pesto, then swirl into the cheese. Cover with the chopped asparagus tips and spears, then arrange the longer spears so they are covering the tart. Drain the onions and strew them delicately across the tart, then garnish with the chervil, tarragon and borage flowers, if using, and serve. | {
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"title": "Asparagus and goats’ curd tart recipe",
"content": "To make the wild garlic pesto, put the hazelnuts, wild garlic, Parmesan, lemon zest and juice in a food processor and blitz briefly until coarsely chopped. Season with salt and pepper, then slowly add the oil and blend again until you have a pesto consistency.To make the pink pickled onions, put the onions in a large bowl, pour over boiling water, then allow to stand for 15 minutes. Drain the onions in a colander.In the same bowl, whisk together the lime juice, salt and sugar. Add the onions and mix well. Allow to steep for at least 1 hour.Meanwhile, to make the pastry, put the flours, buckwheat and salt in a food processor and blitz for a few seconds to combine. Add the butter and blitz again, then add the egg yolk and soured cream and blitz, adding the iced water a tablespoon at a time, until a dough is formed. Tip out the dough and form into a smooth ball, then shape into a rectangle. Wrap the dough in baking paper and place in the fridge for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to slightly larger than the tart tin and about the thickness of a pound coin. Line the tin with the pastry, leaving an overhang and prick the base with a fork. Line the pastry shell with baking paper and fill with the baking beans or rice, and blind-bake for 20 minutes. Remove the paper and beans, return the pastry to the oven and bake for another 10 minutes. Remove from the oven and allow to cool.Have a bowl of iced water ready. Put the asparagus in a saucepan with a tight fitting lid, drizzle with olive oil and season with salt and pepper. Put the pan on a medium heat and steam the asparagus for about 4 minutes, shaking the pan from time to time. Remove the asparagus from the pan and plunge into the iced water. Chop the stalks of half the asparagus spears into 1cm/½in discs, leaving the tips of the spears about 4cm/1½in long.To make the filling, combine the goats’ curd with the lemon zest and juice, pink peppercorns and a large pinch of salt. Season to taste, then spread the mixture over the base of the tart. Dot with the wild garlic pesto, then swirl into the cheese. Cover with the chopped asparagus tips and spears, then arrange the longer spears so they are covering the tart. Drain the onions and strew them delicately across the tart, then garnish with the chervil, tarragon and borage flowers, if using, and serve. To make the wild garlic pesto, put the hazelnuts, wild garlic, Parmesan, lemon zest and juice in a food processor and blitz briefly until coarsely chopped. Season with salt and pepper, then slowly add the oil and blend again until you have a pesto consistency. To make the wild garlic pesto, put the hazelnuts, wild garlic, Parmesan, lemon zest and juice in a food processor and blitz briefly until coarsely chopped. Season with salt and pepper, then slowly add the oil and blend again until you have a pesto consistency. To make the pink pickled onions, put the onions in a large bowl, pour over boiling water, then allow to stand for 15 minutes. Drain the onions in a colander. To make the pink pickled onions, put the onions in a large bowl, pour over boiling water, then allow to stand for 15 minutes. Drain the onions in a colander. In the same bowl, whisk together the lime juice, salt and sugar. Add the onions and mix well. Allow to steep for at least 1 hour. In the same bowl, whisk together the lime juice, salt and sugar. Add the onions and mix well. Allow to steep for at least 1 hour. Meanwhile, to make the pastry, put the flours, buckwheat and salt in a food processor and blitz for a few seconds to combine. Add the butter and blitz again, then add the egg yolk and soured cream and blitz, adding the iced water a tablespoon at a time, until a dough is formed. Tip out the dough and form into a smooth ball, then shape into a rectangle. Wrap the dough in baking paper and place in the fridge for at least 30 minutes. Meanwhile, to make the pastry, put the flours, buckwheat and salt in a food processor and blitz for a few seconds to combine. Add the butter and blitz again, then add the egg yolk and soured cream and blitz, adding the iced water a tablespoon at a time, until a dough is formed. Tip out the dough and form into a smooth ball, then shape into a rectangle. Wrap the dough in baking paper and place in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry on a lightly floured surface to slightly larger than the tart tin and about the thickness of a pound coin. Line the tin with the pastry, leaving an overhang and prick the base with a fork. Line the pastry shell with baking paper and fill with the baking beans or rice, and blind-bake for 20 minutes. Remove the paper and beans, return the pastry to the oven and bake for another 10 minutes. Remove from the oven and allow to cool. Roll out the pastry on a lightly floured surface to slightly larger than the tart tin and about the thickness of a pound coin. Line the tin with the pastry, leaving an overhang and prick the base with a fork. Line the pastry shell with baking paper and fill with the baking beans or rice, and blind-bake for 20 minutes. Remove the paper and beans, return the pastry to the oven and bake for another 10 minutes. Remove from the oven and allow to cool. Have a bowl of iced water ready. Put the asparagus in a saucepan with a tight fitting lid, drizzle with olive oil and season with salt and pepper. Have a bowl of iced water ready. Put the asparagus in a saucepan with a tight fitting lid, drizzle with olive oil and season with salt and pepper. Put the pan on a medium heat and steam the asparagus for about 4 minutes, shaking the pan from time to time. Remove the asparagus from the pan and plunge into the iced water. Chop the stalks of half the asparagus spears into 1cm/½in discs, leaving the tips of the spears about 4cm/1½in long. Put the pan on a medium heat and steam the asparagus for about 4 minutes, shaking the pan from time to time. Remove the asparagus from the pan and plunge into the iced water. Chop the stalks of half the asparagus spears into 1cm/½in discs, leaving the tips of the spears about 4cm/1½in long. To make the filling, combine the goats’ curd with the lemon zest and juice, pink peppercorns and a large pinch of salt. Season to taste, then spread the mixture over the base of the tart. Dot with the wild garlic pesto, then swirl into the cheese. Cover with the chopped asparagus tips and spears, then arrange the longer spears so they are covering the tart. Drain the onions and strew them delicately across the tart, then garnish with the chervil, tarragon and borage flowers, if using, and serve. To make the filling, combine the goats’ curd with the lemon zest and juice, pink peppercorns and a large pinch of salt. Season to taste, then spread the mixture over the base of the tart. Dot with the wild garlic pesto, then swirl into the cheese. Cover with the chopped asparagus tips and spears, then arrange the longer spears so they are covering the tart. Drain the onions and strew them delicately across the tart, then garnish with the chervil, tarragon and borage flowers, if using, and serve."
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} | 46e4ca8ef496fd3ae13153621a6ab25deddba484bd360b63718c1b519675e24f | Asparagus and garden pea risotto recipe
An average of 3.8 out of 5 stars from 8 ratings 1 tbsp olive oil1 onion, finely chopped250g/9oz risotto rice¼ bottle white wine290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water)1 bunch asparagus, chopped150g/5oz fresh peas (shelled weight)100g/4oz mature cheddar, grated25g/1oz parmesan 1 tbsp olive oil 1 onion, finely chopped 250g/9oz risotto rice ¼ bottle white wine 290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water) 1 bunch asparagus, chopped 150g/5oz fresh peas (shelled weight) 100g/4oz mature cheddar, grated 25g/1oz parmesan Method Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened.Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Carefully pour in the wine and chicken stock. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.Stir the vegetables and the cheddar cheese into the cooked rice. Grate a little parmesan over the top. This risotto is delicious served with roast chicken. Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened. Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened. Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Carefully pour in the wine and chicken stock. Carefully pour in the wine and chicken stock. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well. Stir the vegetables and the cheddar cheese into the cooked rice. Stir the vegetables and the cheddar cheese into the cooked rice. Grate a little parmesan over the top. This risotto is delicious served with roast chicken. Grate a little parmesan over the top. This risotto is delicious served with roast chicken. | {
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"title": "Asparagus and garden pea risotto recipe",
"content": "An average of 3.8 out of 5 stars from 8 ratings 1 tbsp olive oil1 onion, finely chopped250g/9oz risotto rice¼ bottle white wine290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water)1 bunch asparagus, chopped150g/5oz fresh peas (shelled weight)100g/4oz mature cheddar, grated25g/1oz parmesan 1 tbsp olive oil 1 onion, finely chopped 250g/9oz risotto rice ¼ bottle white wine 290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water) 1 bunch asparagus, chopped 150g/5oz fresh peas (shelled weight) 100g/4oz mature cheddar, grated 25g/1oz parmesan Method Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened.Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Carefully pour in the wine and chicken stock. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.Stir the vegetables and the cheddar cheese into the cooked rice. Grate a little parmesan over the top. This risotto is delicious served with roast chicken. Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened. Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened. Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Carefully pour in the wine and chicken stock. Carefully pour in the wine and chicken stock. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well. Stir the vegetables and the cheddar cheese into the cooked rice. Stir the vegetables and the cheddar cheese into the cooked rice. Grate a little parmesan over the top. This risotto is delicious served with roast chicken. Grate a little parmesan over the top. This risotto is delicious served with roast chicken."
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} | d00f546cfb0adc2e33f0b734aa92468b56d60517359bfb877d29cbded6f93e26 | Asparagus and sausage ribbon pasta recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_and_sausage_52649_16x9.jpg A quick and simple creamy pasta dish celebrating seasonal asparagus. 1 tbsp unsalted butter1 onion, chopped6 pork chipolatas, chopped into bite size pieces 150g/5½oz asparagus, roughly chopped6 fresh lasagne sheets, cut in half lengthwayssplash olive oil2 tbsp cream cheese 1 vegetable stock cubegrated Parmesan, to servefresh basil, to serve 1 tbsp unsalted butter 1 onion, chopped 6 pork chipolatas, chopped into bite size pieces 150g/5½oz asparagus, roughly chopped 6 fresh lasagne sheets, cut in half lengthways splash olive oil 2 tbsp cream cheese 1 vegetable stock cube grated Parmesan, to serve fresh basil, to serve Method Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes.Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water.In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. Cook for a few minutes until thickened then add the pasta and stir together. Serve with grated Parmesan and fresh basil. Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes. Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water. Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water. In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. Cook for a few minutes until thickened then add the pasta and stir together. Cook for a few minutes until thickened then add the pasta and stir together. Serve with grated Parmesan and fresh basil. Serve with grated Parmesan and fresh basil. | {
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"title": "Asparagus and sausage ribbon pasta recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_and_sausage_52649_16x9.jpg A quick and simple creamy pasta dish celebrating seasonal asparagus. 1 tbsp unsalted butter1 onion, chopped6 pork chipolatas, chopped into bite size pieces 150g/5½oz asparagus, roughly chopped6 fresh lasagne sheets, cut in half lengthwayssplash olive oil2 tbsp cream cheese 1 vegetable stock cubegrated Parmesan, to servefresh basil, to serve 1 tbsp unsalted butter 1 onion, chopped 6 pork chipolatas, chopped into bite size pieces 150g/5½oz asparagus, roughly chopped 6 fresh lasagne sheets, cut in half lengthways splash olive oil 2 tbsp cream cheese 1 vegetable stock cube grated Parmesan, to serve fresh basil, to serve Method Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes.Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water.In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. Cook for a few minutes until thickened then add the pasta and stir together. Serve with grated Parmesan and fresh basil. Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes. Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water. Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water. In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. Cook for a few minutes until thickened then add the pasta and stir together. Cook for a few minutes until thickened then add the pasta and stir together. Serve with grated Parmesan and fresh basil. Serve with grated Parmesan and fresh basil."
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} | 7703bdaad241ebae8c99f344a5cbeb4a0f593b8d23517367af18e0e17bfc1718 | Asparagus with cured ham, poached duck egg and hollandaise sauce recipe
For the asparagus, ham and eggs, prepare a bowl of iced water. Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool, then carefully pour the duck egg into the vortex and simmer for 3-4 minutes, or until cooked to your liking. Remove the egg from the water using a slotted spoon and carefully lower into the iced water.Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water.For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat and set aside to cool completely.In a separate saucepan, heat the vinegar, shallot and peppercorns until just boiling, then reduce the heat until the mixture is simmering. Continue to simmer until the volume of liquid has reduced by half (about 2 minutes).Whisk the egg yolks with a pinch of salt in a bowl using an electric whisk. With the whisk running, slowly add the melted butter – drop by drop at first – until it has all been incorporated into the egg yolks. Strain the vinegar mixture through a fine sieve into the egg mixture, whisking until combined. (Discard the shallot and peppercorns.) Season the sauce, to taste, with salt and freshly ground black pepper, then cover and keep warm in a bowl suspended over a pan of hot water.Working quickly, return the pan of water used to poach the eggs to the heat and bring to the boil. Add the asparagus spears and boil for 3-4 minutes, or until the stems are just tender when pierced with the tip of a knife. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper.To serve, divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve. For the asparagus, ham and eggs, prepare a bowl of iced water. For the asparagus, ham and eggs, prepare a bowl of iced water. Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool, then carefully pour the duck egg into the vortex and simmer for 3-4 minutes, or until cooked to your liking. Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool, then carefully pour the duck egg into the vortex and simmer for 3-4 minutes, or until cooked to your liking. Remove the egg from the water using a slotted spoon and carefully lower into the iced water. Remove the egg from the water using a slotted spoon and carefully lower into the iced water. Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water. Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water. For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat and set aside to cool completely. For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat and set aside to cool completely. In a separate saucepan, heat the vinegar, shallot and peppercorns until just boiling, then reduce the heat until the mixture is simmering. Continue to simmer until the volume of liquid has reduced by half (about 2 minutes). In a separate saucepan, heat the vinegar, shallot and peppercorns until just boiling, then reduce the heat until the mixture is simmering. Continue to simmer until the volume of liquid has reduced by half (about 2 minutes). Whisk the egg yolks with a pinch of salt in a bowl using an electric whisk. With the whisk running, slowly add the melted butter – drop by drop at first – until it has all been incorporated into the egg yolks. Whisk the egg yolks with a pinch of salt in a bowl using an electric whisk. With the whisk running, slowly add the melted butter – drop by drop at first – until it has all been incorporated into the egg yolks. Strain the vinegar mixture through a fine sieve into the egg mixture, whisking until combined. (Discard the shallot and peppercorns.) Season the sauce, to taste, with salt and freshly ground black pepper, then cover and keep warm in a bowl suspended over a pan of hot water. Strain the vinegar mixture through a fine sieve into the egg mixture, whisking until combined. (Discard the shallot and peppercorns.) Season the sauce, to taste, with salt and freshly ground black pepper, then cover and keep warm in a bowl suspended over a pan of hot water. Working quickly, return the pan of water used to poach the eggs to the heat and bring to the boil. Add the asparagus spears and boil for 3-4 minutes, or until the stems are just tender when pierced with the tip of a knife. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Working quickly, return the pan of water used to poach the eggs to the heat and bring to the boil. Add the asparagus spears and boil for 3-4 minutes, or until the stems are just tender when pierced with the tip of a knife. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve. To serve, divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve. | {
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"title": "Asparagus with cured ham, poached duck egg and hollandaise sauce recipe",
"content": "For the asparagus, ham and eggs, prepare a bowl of iced water. Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool, then carefully pour the duck egg into the vortex and simmer for 3-4 minutes, or until cooked to your liking. Remove the egg from the water using a slotted spoon and carefully lower into the iced water.Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water.For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat and set aside to cool completely.In a separate saucepan, heat the vinegar, shallot and peppercorns until just boiling, then reduce the heat until the mixture is simmering. Continue to simmer until the volume of liquid has reduced by half (about 2 minutes).Whisk the egg yolks with a pinch of salt in a bowl using an electric whisk. With the whisk running, slowly add the melted butter – drop by drop at first – until it has all been incorporated into the egg yolks. Strain the vinegar mixture through a fine sieve into the egg mixture, whisking until combined. (Discard the shallot and peppercorns.) Season the sauce, to taste, with salt and freshly ground black pepper, then cover and keep warm in a bowl suspended over a pan of hot water.Working quickly, return the pan of water used to poach the eggs to the heat and bring to the boil. Add the asparagus spears and boil for 3-4 minutes, or until the stems are just tender when pierced with the tip of a knife. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper.To serve, divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve. For the asparagus, ham and eggs, prepare a bowl of iced water. For the asparagus, ham and eggs, prepare a bowl of iced water. Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool, then carefully pour the duck egg into the vortex and simmer for 3-4 minutes, or until cooked to your liking. Bring a wide pan of salted water to the boil and add the vinegar. Reduce the heat until the water is just simmering. Crack one duck egg into a small bowl. Stir the water with the end of a wooden spoon to create a whirlpool, then carefully pour the duck egg into the vortex and simmer for 3-4 minutes, or until cooked to your liking. Remove the egg from the water using a slotted spoon and carefully lower into the iced water. Remove the egg from the water using a slotted spoon and carefully lower into the iced water. Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water. Poach the remaining duck eggs in the same way. Set aside the pan used to poach the eggs and the poaching water. For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat and set aside to cool completely. For the hollandaise sauce, melt the butter in a saucepan, then remove from the heat and set aside to cool completely. In a separate saucepan, heat the vinegar, shallot and peppercorns until just boiling, then reduce the heat until the mixture is simmering. Continue to simmer until the volume of liquid has reduced by half (about 2 minutes). In a separate saucepan, heat the vinegar, shallot and peppercorns until just boiling, then reduce the heat until the mixture is simmering. Continue to simmer until the volume of liquid has reduced by half (about 2 minutes). Whisk the egg yolks with a pinch of salt in a bowl using an electric whisk. With the whisk running, slowly add the melted butter – drop by drop at first – until it has all been incorporated into the egg yolks. Whisk the egg yolks with a pinch of salt in a bowl using an electric whisk. With the whisk running, slowly add the melted butter – drop by drop at first – until it has all been incorporated into the egg yolks. Strain the vinegar mixture through a fine sieve into the egg mixture, whisking until combined. (Discard the shallot and peppercorns.) Season the sauce, to taste, with salt and freshly ground black pepper, then cover and keep warm in a bowl suspended over a pan of hot water. Strain the vinegar mixture through a fine sieve into the egg mixture, whisking until combined. (Discard the shallot and peppercorns.) Season the sauce, to taste, with salt and freshly ground black pepper, then cover and keep warm in a bowl suspended over a pan of hot water. Working quickly, return the pan of water used to poach the eggs to the heat and bring to the boil. Add the asparagus spears and boil for 3-4 minutes, or until the stems are just tender when pierced with the tip of a knife. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Working quickly, return the pan of water used to poach the eggs to the heat and bring to the boil. Add the asparagus spears and boil for 3-4 minutes, or until the stems are just tender when pierced with the tip of a knife. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve. To serve, divide the asparagus spears equally among four serving plates. Top each portion with a poached duck egg and a few slivers of ham. Spoon over the warm hollandaise sauce. Sprinkle everything with salt and freshly ground black pepper, then serve."
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} | 4ea5187e81e205548492672abdcda71bb6dd137fec3c3b0e8a290981b334a887 | Aztec chocolate avocado mousse recipe
An average of 5.0 out of 5 stars from 2 ratings Rich and silky, this spicy chocolate avocado mousse is simple to make ahead – and it’s vegan if using the ginger syrup and milk-free chocolate. 2 ripe avocados, peeled, stones removed and roughly mashed1 piece stem ginger, roughly chopped½ lime, grated zest and juice100g/3½oz dark chocolate (70% cocoa solids), broken into pieces50g/1¾oz honey (or syrup from the stem ginger)100ml/3½fl oz reduced-fat coconut milk30g/1oz cocoa powder1 tsp ground cinnamon1 tsp ground ginger¼ tsp ground allspice¼ tsp cayenne pepper 2 ripe avocados, peeled, stones removed and roughly mashed 1 piece stem ginger, roughly chopped ½ lime, grated zest and juice 100g/3½oz dark chocolate (70% cocoa solids), broken into pieces 50g/1¾oz honey (or syrup from the stem ginger) 100ml/3½fl oz reduced-fat coconut milk 30g/1oz cocoa powder 1 tsp ground cinnamon 1 tsp ground ginger ¼ tsp ground allspice ¼ tsp cayenne pepper 1 piece stem ginger, finely sliced 1 piece stem ginger, finely sliced Method Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted.Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours.Serve topped with thin strips of stem ginger if you like. Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted. Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours. Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours. Serve topped with thin strips of stem ginger if you like. Serve topped with thin strips of stem ginger if you like. | {
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"title": "Aztec chocolate avocado mousse recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Rich and silky, this spicy chocolate avocado mousse is simple to make ahead – and it’s vegan if using the ginger syrup and milk-free chocolate. 2 ripe avocados, peeled, stones removed and roughly mashed1 piece stem ginger, roughly chopped½ lime, grated zest and juice100g/3½oz dark chocolate (70% cocoa solids), broken into pieces50g/1¾oz honey (or syrup from the stem ginger)100ml/3½fl oz reduced-fat coconut milk30g/1oz cocoa powder1 tsp ground cinnamon1 tsp ground ginger¼ tsp ground allspice¼ tsp cayenne pepper 2 ripe avocados, peeled, stones removed and roughly mashed 1 piece stem ginger, roughly chopped ½ lime, grated zest and juice 100g/3½oz dark chocolate (70% cocoa solids), broken into pieces 50g/1¾oz honey (or syrup from the stem ginger) 100ml/3½fl oz reduced-fat coconut milk 30g/1oz cocoa powder 1 tsp ground cinnamon 1 tsp ground ginger ¼ tsp ground allspice ¼ tsp cayenne pepper 1 piece stem ginger, finely sliced 1 piece stem ginger, finely sliced Method Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted.Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours.Serve topped with thin strips of stem ginger if you like. Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted. Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours. Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours. Serve topped with thin strips of stem ginger if you like. Serve topped with thin strips of stem ginger if you like."
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} | 5b61e970f949abe5e152818e5f25bf94ad38b792c845dbac664bd8f891b83f78 | Asparagus soup with asparagus tips, Jersey Royal potatoes and watercress recipe
An average of 5.0 out of 5 stars from 5 ratings Save the asparagus tips in this easy asparagus soup to make a salad with seasonal Jersey Royal potatoes and watercress. 50g/2oz butter2 shallots, chopped2 sprigs fresh thyme450g/1lb asparagus, stalks roughly chopped, tIps set aside for the stir fry125ml/4½fl oz white wine450ml/16fl oz chicken stock (vegetarians may substitute with vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepper 50g/2oz butter 2 shallots, chopped 2 sprigs fresh thyme 450g/1lb asparagus, stalks roughly chopped, tIps set aside for the stir fry 125ml/4½fl oz white wine 450ml/16fl oz chicken stock (vegetarians may substitute with vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper 110g/4oz Jersey Royal potatoes, cooked and cut into cubes1 tbsp olive oil60g/2½oz watercress, leaves only1 small bunch fresh chives, chopped 110g/4oz Jersey Royal potatoes, cooked and cut into cubes 1 tbsp olive oil 60g/2½oz watercress, leaves only 1 small bunch fresh chives, chopped Method For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes.Add the asparagus stalks, reserving the tips for the salad, and cook for one minute.Add the white wine, bring to the boil and cook until the liquid is reduced by half.Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender.Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth.Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper.For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour.Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through.Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper.To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each. For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes. For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes. Add the asparagus stalks, reserving the tips for the salad, and cook for one minute. Add the asparagus stalks, reserving the tips for the salad, and cook for one minute. Add the white wine, bring to the boil and cook until the liquid is reduced by half. Add the white wine, bring to the boil and cook until the liquid is reduced by half. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender. Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth. Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth. Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper. Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper. For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour. For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour. Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through. Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through. Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper. Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper. To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each. To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each. | {
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"title": "Asparagus soup with asparagus tips, Jersey Royal potatoes and watercress recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Save the asparagus tips in this easy asparagus soup to make a salad with seasonal Jersey Royal potatoes and watercress. 50g/2oz butter2 shallots, chopped2 sprigs fresh thyme450g/1lb asparagus, stalks roughly chopped, tIps set aside for the stir fry125ml/4½fl oz white wine450ml/16fl oz chicken stock (vegetarians may substitute with vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepper 50g/2oz butter 2 shallots, chopped 2 sprigs fresh thyme 450g/1lb asparagus, stalks roughly chopped, tIps set aside for the stir fry 125ml/4½fl oz white wine 450ml/16fl oz chicken stock (vegetarians may substitute with vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper 110g/4oz Jersey Royal potatoes, cooked and cut into cubes1 tbsp olive oil60g/2½oz watercress, leaves only1 small bunch fresh chives, chopped 110g/4oz Jersey Royal potatoes, cooked and cut into cubes 1 tbsp olive oil 60g/2½oz watercress, leaves only 1 small bunch fresh chives, chopped Method For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes.Add the asparagus stalks, reserving the tips for the salad, and cook for one minute.Add the white wine, bring to the boil and cook until the liquid is reduced by half.Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender.Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth.Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper.For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour.Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through.Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper.To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each. For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes. For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes. Add the asparagus stalks, reserving the tips for the salad, and cook for one minute. Add the asparagus stalks, reserving the tips for the salad, and cook for one minute. Add the white wine, bring to the boil and cook until the liquid is reduced by half. Add the white wine, bring to the boil and cook until the liquid is reduced by half. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender. Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth. Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth. Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper. Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper. For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour. For the stir fry, heat a frying pan until hot and add the potatoes and olive oil and fry for 2-3 minutes, or until beginning to colour. Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through. Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through. Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper. Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper. To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each. To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each."
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} | 9f278a4a0e4f0ebc53402447139fe0d62d6c0b021f9d449ec91ed93204284ca2 | Baked cheesecake with blackberries, blueberries and figs recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_ricotta_and_cream_48552_16x9.jpg Previously I have always done no-bake cheesecakes. Partly due to laziness and partly because I was unsure of the taste. But I finally succumbed and this is a stunning cheesecake with so much rich, creamy flavour. I believe I am now a baked cheesecake expert! Equipment and preparation: you will need a 23cm/9in springform cake tin. 50g/1¾oz unsalted butter, melted200g/7oz gingernut biscuits (about 20 biscuits) 50g/1¾oz unsalted butter, melted 200g/7oz gingernut biscuits (about 20 biscuits) 450g/1lb full-fat cream cheese 250g/9oz ricotta150g/5½oz double cream 3 medium free-range eggs125g/4½oz caster sugar2½ tbsp cornflour 1 vanilla pod, seeds scraped out 450g/1lb full-fat cream cheese 250g/9oz ricotta 150g/5½oz double cream 3 medium free-range eggs 125g/4½oz caster sugar 2½ tbsp cornflour 1 vanilla pod, seeds scraped out 125g/4½oz fresh blueberries 125g/4½oz fresh blackberries 2 figs, each cut into 6 evenly-sized wedges2 tsp icing sugar, siftedhandful fresh mint leaves (optional) 125g/4½oz fresh blueberries 125g/4½oz fresh blackberries 2 figs, each cut into 6 evenly-sized wedges 2 tsp icing sugar, sifted handful fresh mint leaves (optional) Method Preheat the oven to 170C/325F/Gas 3 (150C fan).To make the base, melt the butter in a medium saucepan over a low heat (or a bowl in the microwave). Line the base of a 23cm/9in springform cake tin with baking parchment, brushing a little of the melted butter on the base to help the paper stick. Break up the gingernut biscuits in a food processor to give fine crumbs. Mix well into the melted butter and then tip into the bottom of the prepared tin. Press the mixture well into the bottom so it is packed tight and level. Place in the fridge to set for 20 minutes or so while you get on with the filling. For the filling, put the cream cheese, ricotta, cream, eggs, sugar, cornflour and vanilla seeds into a large bowl and beat like mad for a few minutes until everything is combined and smooth. An electric mixer fitted with the whisk attachment will make this easier than by hand. Once the biscuit base is set, remove the tin from the fridge and pour this mixture in on top. Sit on a baking tray and pop into the oven for 40-45 minutes. The cheesecake should be just set with a little wobble. When it reaches this stage, turn off the oven and leave to cool in there for about an hour. This (usually) stops the cheesecake from cracking. Also avoid moving the cheesecake around at this stage to help prevent cracking. However, don’t worry if it does crack as it will still taste delicious and will be nicely decorated.Once it has had an hour of cooling, remove the cheesecake from the oven. The cheesecake may still be a little bit warm, so you can either eat it like this or wait and eat it when it is completely cool. Arrange the berries and figs on top, dust with icing sugar and scatter over the mint leaves if using, and serve. The cheesecake will keep for a couple of days, covered in the fridge. Preheat the oven to 170C/325F/Gas 3 (150C fan). Preheat the oven to 170C/325F/Gas 3 (150C fan). To make the base, melt the butter in a medium saucepan over a low heat (or a bowl in the microwave). Line the base of a 23cm/9in springform cake tin with baking parchment, brushing a little of the melted butter on the base to help the paper stick. Break up the gingernut biscuits in a food processor to give fine crumbs. Mix well into the melted butter and then tip into the bottom of the prepared tin. Press the mixture well into the bottom so it is packed tight and level. Place in the fridge to set for 20 minutes or so while you get on with the filling. To make the base, melt the butter in a medium saucepan over a low heat (or a bowl in the microwave). Line the base of a 23cm/9in springform cake tin with baking parchment, brushing a little of the melted butter on the base to help the paper stick. Break up the gingernut biscuits in a food processor to give fine crumbs. Mix well into the melted butter and then tip into the bottom of the prepared tin. Press the mixture well into the bottom so it is packed tight and level. Place in the fridge to set for 20 minutes or so while you get on with the filling. For the filling, put the cream cheese, ricotta, cream, eggs, sugar, cornflour and vanilla seeds into a large bowl and beat like mad for a few minutes until everything is combined and smooth. An electric mixer fitted with the whisk attachment will make this easier than by hand. Once the biscuit base is set, remove the tin from the fridge and pour this mixture in on top. For the filling, put the cream cheese, ricotta, cream, eggs, sugar, cornflour and vanilla seeds into a large bowl and beat like mad for a few minutes until everything is combined and smooth. An electric mixer fitted with the whisk attachment will make this easier than by hand. Once the biscuit base is set, remove the tin from the fridge and pour this mixture in on top. Sit on a baking tray and pop into the oven for 40-45 minutes. The cheesecake should be just set with a little wobble. When it reaches this stage, turn off the oven and leave to cool in there for about an hour. This (usually) stops the cheesecake from cracking. Also avoid moving the cheesecake around at this stage to help prevent cracking. However, don’t worry if it does crack as it will still taste delicious and will be nicely decorated. Sit on a baking tray and pop into the oven for 40-45 minutes. The cheesecake should be just set with a little wobble. When it reaches this stage, turn off the oven and leave to cool in there for about an hour. This (usually) stops the cheesecake from cracking. Also avoid moving the cheesecake around at this stage to help prevent cracking. However, don’t worry if it does crack as it will still taste delicious and will be nicely decorated. Once it has had an hour of cooling, remove the cheesecake from the oven. The cheesecake may still be a little bit warm, so you can either eat it like this or wait and eat it when it is completely cool. Arrange the berries and figs on top, dust with icing sugar and scatter over the mint leaves if using, and serve. The cheesecake will keep for a couple of days, covered in the fridge. Once it has had an hour of cooling, remove the cheesecake from the oven. The cheesecake may still be a little bit warm, so you can either eat it like this or wait and eat it when it is completely cool. Arrange the berries and figs on top, dust with icing sugar and scatter over the mint leaves if using, and serve. The cheesecake will keep for a couple of days, covered in the fridge. | {
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"title": "Baked cheesecake with blackberries, blueberries and figs recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_ricotta_and_cream_48552_16x9.jpg Previously I have always done no-bake cheesecakes. Partly due to laziness and partly because I was unsure of the taste. But I finally succumbed and this is a stunning cheesecake with so much rich, creamy flavour. I believe I am now a baked cheesecake expert! Equipment and preparation: you will need a 23cm/9in springform cake tin. 50g/1¾oz unsalted butter, melted200g/7oz gingernut biscuits (about 20 biscuits) 50g/1¾oz unsalted butter, melted 200g/7oz gingernut biscuits (about 20 biscuits) 450g/1lb full-fat cream cheese 250g/9oz ricotta150g/5½oz double cream 3 medium free-range eggs125g/4½oz caster sugar2½ tbsp cornflour 1 vanilla pod, seeds scraped out 450g/1lb full-fat cream cheese 250g/9oz ricotta 150g/5½oz double cream 3 medium free-range eggs 125g/4½oz caster sugar 2½ tbsp cornflour 1 vanilla pod, seeds scraped out 125g/4½oz fresh blueberries 125g/4½oz fresh blackberries 2 figs, each cut into 6 evenly-sized wedges2 tsp icing sugar, siftedhandful fresh mint leaves (optional) 125g/4½oz fresh blueberries 125g/4½oz fresh blackberries 2 figs, each cut into 6 evenly-sized wedges 2 tsp icing sugar, sifted handful fresh mint leaves (optional) Method Preheat the oven to 170C/325F/Gas 3 (150C fan).To make the base, melt the butter in a medium saucepan over a low heat (or a bowl in the microwave). Line the base of a 23cm/9in springform cake tin with baking parchment, brushing a little of the melted butter on the base to help the paper stick. Break up the gingernut biscuits in a food processor to give fine crumbs. Mix well into the melted butter and then tip into the bottom of the prepared tin. Press the mixture well into the bottom so it is packed tight and level. Place in the fridge to set for 20 minutes or so while you get on with the filling. For the filling, put the cream cheese, ricotta, cream, eggs, sugar, cornflour and vanilla seeds into a large bowl and beat like mad for a few minutes until everything is combined and smooth. An electric mixer fitted with the whisk attachment will make this easier than by hand. Once the biscuit base is set, remove the tin from the fridge and pour this mixture in on top. Sit on a baking tray and pop into the oven for 40-45 minutes. The cheesecake should be just set with a little wobble. When it reaches this stage, turn off the oven and leave to cool in there for about an hour. This (usually) stops the cheesecake from cracking. Also avoid moving the cheesecake around at this stage to help prevent cracking. However, don’t worry if it does crack as it will still taste delicious and will be nicely decorated.Once it has had an hour of cooling, remove the cheesecake from the oven. The cheesecake may still be a little bit warm, so you can either eat it like this or wait and eat it when it is completely cool. Arrange the berries and figs on top, dust with icing sugar and scatter over the mint leaves if using, and serve. The cheesecake will keep for a couple of days, covered in the fridge. Preheat the oven to 170C/325F/Gas 3 (150C fan). Preheat the oven to 170C/325F/Gas 3 (150C fan). To make the base, melt the butter in a medium saucepan over a low heat (or a bowl in the microwave). Line the base of a 23cm/9in springform cake tin with baking parchment, brushing a little of the melted butter on the base to help the paper stick. Break up the gingernut biscuits in a food processor to give fine crumbs. Mix well into the melted butter and then tip into the bottom of the prepared tin. Press the mixture well into the bottom so it is packed tight and level. Place in the fridge to set for 20 minutes or so while you get on with the filling. To make the base, melt the butter in a medium saucepan over a low heat (or a bowl in the microwave). Line the base of a 23cm/9in springform cake tin with baking parchment, brushing a little of the melted butter on the base to help the paper stick. Break up the gingernut biscuits in a food processor to give fine crumbs. Mix well into the melted butter and then tip into the bottom of the prepared tin. Press the mixture well into the bottom so it is packed tight and level. Place in the fridge to set for 20 minutes or so while you get on with the filling. For the filling, put the cream cheese, ricotta, cream, eggs, sugar, cornflour and vanilla seeds into a large bowl and beat like mad for a few minutes until everything is combined and smooth. An electric mixer fitted with the whisk attachment will make this easier than by hand. Once the biscuit base is set, remove the tin from the fridge and pour this mixture in on top. For the filling, put the cream cheese, ricotta, cream, eggs, sugar, cornflour and vanilla seeds into a large bowl and beat like mad for a few minutes until everything is combined and smooth. An electric mixer fitted with the whisk attachment will make this easier than by hand. Once the biscuit base is set, remove the tin from the fridge and pour this mixture in on top. Sit on a baking tray and pop into the oven for 40-45 minutes. The cheesecake should be just set with a little wobble. When it reaches this stage, turn off the oven and leave to cool in there for about an hour. This (usually) stops the cheesecake from cracking. Also avoid moving the cheesecake around at this stage to help prevent cracking. However, don’t worry if it does crack as it will still taste delicious and will be nicely decorated. Sit on a baking tray and pop into the oven for 40-45 minutes. The cheesecake should be just set with a little wobble. When it reaches this stage, turn off the oven and leave to cool in there for about an hour. This (usually) stops the cheesecake from cracking. Also avoid moving the cheesecake around at this stage to help prevent cracking. However, don’t worry if it does crack as it will still taste delicious and will be nicely decorated. Once it has had an hour of cooling, remove the cheesecake from the oven. The cheesecake may still be a little bit warm, so you can either eat it like this or wait and eat it when it is completely cool. Arrange the berries and figs on top, dust with icing sugar and scatter over the mint leaves if using, and serve. The cheesecake will keep for a couple of days, covered in the fridge. Once it has had an hour of cooling, remove the cheesecake from the oven. The cheesecake may still be a little bit warm, so you can either eat it like this or wait and eat it when it is completely cool. Arrange the berries and figs on top, dust with icing sugar and scatter over the mint leaves if using, and serve. The cheesecake will keep for a couple of days, covered in the fridge."
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} | b62150945f1b1cd336002211892b3f65b076de05fd693f3f62d730d4062b11c4 | Tortilla towers recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tortilla_towers_65545_16x9.jpg Spicy shredded chicken layered with corn tortillas and all the trimmings. A striking alternative to fajitas. 2 tsp celery salt1 tbsp dried oregano1 tsp dried red chilli flakes1 tsp garlic salt2 tsp ground cumin1 tsp smoked paprika2 limes, finely grated zest and juice only6 chicken thighs, skin removed 2 tsp celery salt 1 tbsp dried oregano 1 tsp dried red chilli flakes 1 tsp garlic salt 2 tsp ground cumin 1 tsp smoked paprika 2 limes, finely grated zest and juice only 6 chicken thighs, skin removed 6 tomatoes, halved1 large red onion, cut into wedges2 fat red or green chillies4 garlic cloves, peeledolive oil, for brushing1 dried chipotle chillismall bunch fresh coriander2 limes, juice onlysalt and freshly ground black pepper 6 tomatoes, halved 1 large red onion, cut into wedges 2 fat red or green chillies 4 garlic cloves, peeled olive oil, for brushing 1 dried chipotle chilli small bunch fresh coriander 2 limes, juice only salt and freshly ground black pepper 3 ripe avocados3 tbsp soured cream½ lime, finely grated zest and juice½ unwaxed lemon, finely grated zest and juice 1 tbsp olive oil 3 ripe avocados 3 tbsp soured cream ½ lime, finely grated zest and juice ½ unwaxed lemon, finely grated zest and juice 1 tbsp olive oil 12-18 corn tortillas or flour tortillas (3 per person)soured cream, to taste200g/7oz Monterey Jack or strong cheddar cheese, grated1 bunch coriander, finely chopped1 bunch spring onions, finely chopped 12-18 corn tortillas or flour tortillas (3 per person) corn tortillas soured cream, to taste 200g/7oz Monterey Jack or strong cheddar cheese, grated 1 bunch coriander, finely chopped 1 bunch spring onions, finely chopped Method For the spicy shredded chicken, put all the dry ingredients and lime zest in a plastic food bag and shake well.Pat dry the chicken thighs using kitchen paper, then squeeze the lime juice over them. Add them to the bag and mix well so that the spices coat the chicken. The lime is for flavour, but it also helps the spices to stick. Leave the chicken to marinate in the fridge for an hour. Towards the end of the marinating time, preheat the oven to 180C/Fan 160C/Gas 4. Tip the chicken into a roasting dish and roast for 35 minutes, or until cooked through. Set aside to cool, then remove the meat from the bone and shred.Meanwhile, to make the roasted tomato salsa, preheat the grill to high. Put the tomatoes, onions, fresh chillies and garlic on a baking tray and lightly brush with oil. Grill for 10 minutes, or until the tomato skins are blackened. Place all the charred ingredients in a food processor. Add the chipotle, coriander and lime juice and pulse until a chunky consistency is achieved. Season to taste and set aside.For the guacamole, cut the avocados in half and remove the stones. Cut the flesh from the skins and roughly chop it, then put it in a bowl and lightly crush it using a fork. Add the soured cream, lemon and lime juice and zest. Season to taste and finish with a drizzle of oil. Set aside.To construct the tortilla towers, place a dollop of guacamole in the centre of each plate and place a tortilla on top. Add a layer of guacamole, then chicken, salsa, soured cream and cheese. Add another tortilla and repeat again. Finish with sprinkle of coriander and spring onions. Serve. For the spicy shredded chicken, put all the dry ingredients and lime zest in a plastic food bag and shake well. For the spicy shredded chicken, put all the dry ingredients and lime zest in a plastic food bag and shake well. Pat dry the chicken thighs using kitchen paper, then squeeze the lime juice over them. Add them to the bag and mix well so that the spices coat the chicken. The lime is for flavour, but it also helps the spices to stick. Pat dry the chicken thighs using kitchen paper, then squeeze the lime juice over them. Add them to the bag and mix well so that the spices coat the chicken. The lime is for flavour, but it also helps the spices to stick. Leave the chicken to marinate in the fridge for an hour. Towards the end of the marinating time, preheat the oven to 180C/Fan 160C/Gas 4. Leave the chicken to marinate in the fridge for an hour. Towards the end of the marinating time, preheat the oven to 180C/Fan 160C/Gas 4. Tip the chicken into a roasting dish and roast for 35 minutes, or until cooked through. Set aside to cool, then remove the meat from the bone and shred. Tip the chicken into a roasting dish and roast for 35 minutes, or until cooked through. Set aside to cool, then remove the meat from the bone and shred. Meanwhile, to make the roasted tomato salsa, preheat the grill to high. Put the tomatoes, onions, fresh chillies and garlic on a baking tray and lightly brush with oil. Grill for 10 minutes, or until the tomato skins are blackened. Place all the charred ingredients in a food processor. Add the chipotle, coriander and lime juice and pulse until a chunky consistency is achieved. Season to taste and set aside. Meanwhile, to make the roasted tomato salsa, preheat the grill to high. Put the tomatoes, onions, fresh chillies and garlic on a baking tray and lightly brush with oil. Grill for 10 minutes, or until the tomato skins are blackened. Place all the charred ingredients in a food processor. Add the chipotle, coriander and lime juice and pulse until a chunky consistency is achieved. Season to taste and set aside. For the guacamole, cut the avocados in half and remove the stones. Cut the flesh from the skins and roughly chop it, then put it in a bowl and lightly crush it using a fork. Add the soured cream, lemon and lime juice and zest. Season to taste and finish with a drizzle of oil. Set aside. For the guacamole, cut the avocados in half and remove the stones. Cut the flesh from the skins and roughly chop it, then put it in a bowl and lightly crush it using a fork. Add the soured cream, lemon and lime juice and zest. Season to taste and finish with a drizzle of oil. Set aside. To construct the tortilla towers, place a dollop of guacamole in the centre of each plate and place a tortilla on top. Add a layer of guacamole, then chicken, salsa, soured cream and cheese. Add another tortilla and repeat again. Finish with sprinkle of coriander and spring onions. Serve. To construct the tortilla towers, place a dollop of guacamole in the centre of each plate and place a tortilla on top. Add a layer of guacamole, then chicken, salsa, soured cream and cheese. Add another tortilla and repeat again. Finish with sprinkle of coriander and spring onions. Serve. | {
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"title": "Tortilla towers 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/tortilla_towers_65545_16x9.jpg Spicy shredded chicken layered with corn tortillas and all the trimmings. A striking alternative to fajitas. 2 tsp celery salt1 tbsp dried oregano1 tsp dried red chilli flakes1 tsp garlic salt2 tsp ground cumin1 tsp smoked paprika2 limes, finely grated zest and juice only6 chicken thighs, skin removed 2 tsp celery salt 1 tbsp dried oregano 1 tsp dried red chilli flakes 1 tsp garlic salt 2 tsp ground cumin 1 tsp smoked paprika 2 limes, finely grated zest and juice only 6 chicken thighs, skin removed 6 tomatoes, halved1 large red onion, cut into wedges2 fat red or green chillies4 garlic cloves, peeledolive oil, for brushing1 dried chipotle chillismall bunch fresh coriander2 limes, juice onlysalt and freshly ground black pepper 6 tomatoes, halved 1 large red onion, cut into wedges 2 fat red or green chillies 4 garlic cloves, peeled olive oil, for brushing 1 dried chipotle chilli small bunch fresh coriander 2 limes, juice only salt and freshly ground black pepper 3 ripe avocados3 tbsp soured cream½ lime, finely grated zest and juice½ unwaxed lemon, finely grated zest and juice 1 tbsp olive oil 3 ripe avocados 3 tbsp soured cream ½ lime, finely grated zest and juice ½ unwaxed lemon, finely grated zest and juice 1 tbsp olive oil 12-18 corn tortillas or flour tortillas (3 per person)soured cream, to taste200g/7oz Monterey Jack or strong cheddar cheese, grated1 bunch coriander, finely chopped1 bunch spring onions, finely chopped 12-18 corn tortillas or flour tortillas (3 per person) corn tortillas soured cream, to taste 200g/7oz Monterey Jack or strong cheddar cheese, grated 1 bunch coriander, finely chopped 1 bunch spring onions, finely chopped Method For the spicy shredded chicken, put all the dry ingredients and lime zest in a plastic food bag and shake well.Pat dry the chicken thighs using kitchen paper, then squeeze the lime juice over them. Add them to the bag and mix well so that the spices coat the chicken. The lime is for flavour, but it also helps the spices to stick. Leave the chicken to marinate in the fridge for an hour. Towards the end of the marinating time, preheat the oven to 180C/Fan 160C/Gas 4. Tip the chicken into a roasting dish and roast for 35 minutes, or until cooked through. Set aside to cool, then remove the meat from the bone and shred.Meanwhile, to make the roasted tomato salsa, preheat the grill to high. Put the tomatoes, onions, fresh chillies and garlic on a baking tray and lightly brush with oil. Grill for 10 minutes, or until the tomato skins are blackened. Place all the charred ingredients in a food processor. Add the chipotle, coriander and lime juice and pulse until a chunky consistency is achieved. Season to taste and set aside.For the guacamole, cut the avocados in half and remove the stones. Cut the flesh from the skins and roughly chop it, then put it in a bowl and lightly crush it using a fork. Add the soured cream, lemon and lime juice and zest. Season to taste and finish with a drizzle of oil. Set aside.To construct the tortilla towers, place a dollop of guacamole in the centre of each plate and place a tortilla on top. Add a layer of guacamole, then chicken, salsa, soured cream and cheese. Add another tortilla and repeat again. Finish with sprinkle of coriander and spring onions. Serve. For the spicy shredded chicken, put all the dry ingredients and lime zest in a plastic food bag and shake well. For the spicy shredded chicken, put all the dry ingredients and lime zest in a plastic food bag and shake well. Pat dry the chicken thighs using kitchen paper, then squeeze the lime juice over them. Add them to the bag and mix well so that the spices coat the chicken. The lime is for flavour, but it also helps the spices to stick. Pat dry the chicken thighs using kitchen paper, then squeeze the lime juice over them. Add them to the bag and mix well so that the spices coat the chicken. The lime is for flavour, but it also helps the spices to stick. Leave the chicken to marinate in the fridge for an hour. Towards the end of the marinating time, preheat the oven to 180C/Fan 160C/Gas 4. Leave the chicken to marinate in the fridge for an hour. Towards the end of the marinating time, preheat the oven to 180C/Fan 160C/Gas 4. Tip the chicken into a roasting dish and roast for 35 minutes, or until cooked through. Set aside to cool, then remove the meat from the bone and shred. Tip the chicken into a roasting dish and roast for 35 minutes, or until cooked through. Set aside to cool, then remove the meat from the bone and shred. Meanwhile, to make the roasted tomato salsa, preheat the grill to high. Put the tomatoes, onions, fresh chillies and garlic on a baking tray and lightly brush with oil. Grill for 10 minutes, or until the tomato skins are blackened. Place all the charred ingredients in a food processor. Add the chipotle, coriander and lime juice and pulse until a chunky consistency is achieved. Season to taste and set aside. Meanwhile, to make the roasted tomato salsa, preheat the grill to high. Put the tomatoes, onions, fresh chillies and garlic on a baking tray and lightly brush with oil. Grill for 10 minutes, or until the tomato skins are blackened. Place all the charred ingredients in a food processor. Add the chipotle, coriander and lime juice and pulse until a chunky consistency is achieved. Season to taste and set aside. For the guacamole, cut the avocados in half and remove the stones. Cut the flesh from the skins and roughly chop it, then put it in a bowl and lightly crush it using a fork. Add the soured cream, lemon and lime juice and zest. Season to taste and finish with a drizzle of oil. Set aside. For the guacamole, cut the avocados in half and remove the stones. Cut the flesh from the skins and roughly chop it, then put it in a bowl and lightly crush it using a fork. Add the soured cream, lemon and lime juice and zest. Season to taste and finish with a drizzle of oil. Set aside. To construct the tortilla towers, place a dollop of guacamole in the centre of each plate and place a tortilla on top. Add a layer of guacamole, then chicken, salsa, soured cream and cheese. Add another tortilla and repeat again. Finish with sprinkle of coriander and spring onions. Serve. To construct the tortilla towers, place a dollop of guacamole in the centre of each plate and place a tortilla on top. Add a layer of guacamole, then chicken, salsa, soured cream and cheese. Add another tortilla and repeat again. Finish with sprinkle of coriander and spring onions. Serve."
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} | ea5583a66731ff017ca5143ad84768cd9acd473cf863869930cd6401443a3b8f | Estonian lamb shanks recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/estonian_lamb_shanks_37085_16x9.jpg This warming Estonian dish delivers meltingly tender lamb and has wonderful hints of citrus flavours. 4 small lamb shanks2 tbsp plain flour2 tbsp vegetable oil2 small onions, finely chopped1 tbsp juniper berries, lightly crushed2 unwaxed lemons, zest onlystrip of orange zest4 bay leavessmall bunch of parsley2 large potatoes, diced4 carrots, cut into 1cm/½in slices on the diagonal 800ml/1½ pint lamb or chicken stock1 orange, juice only2 tbsp soured creamsalt and freshly ground black pepper 4 small lamb shanks 2 tbsp plain flour 2 tbsp vegetable oil 2 small onions, finely chopped 1 tbsp juniper berries, lightly crushed 2 unwaxed lemons, zest only strip of orange zest 4 bay leaves small bunch of parsley 2 large potatoes, diced 4 carrots, cut into 1cm/½in slices on the diagonal 800ml/1½ pint lamb or chicken stock 1 orange, juice only 2 tbsp soured cream salt and freshly ground black pepper 400g/14oz ready-made gnocchi, cooked according to packet instructions (optional) 400g/14oz ready-made gnocchi, cooked according to packet instructions (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Put the lamb shanks in a large bag and add the flour. Close and shake, so the flour completely coats the lamb.Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan. Sear the lamb shanks on all sides until well browned and slightly crisp. Meanwhile heat the remaining oil in a large lidded casserole, add the onions and sauté for several minutes until soft. Add the juniper berries, lemon and orange zests, bay leaves and 2 large sprigs of parsley. Stir for a minute or two, then add the lamb shanks, on their sides if possible. Add the potatoes and carrots.De-glaze the frying pan used to brown the lamb with a little stock and add to the casserole dish, then pour in the remaining stock and bring to the boil. Add the orange juice and season with salt and pepper. Cover and transfer to the oven. Cook for an hour and half, then remove the lid and cook for a further 30 minutes. Return the casserole to the hob and remove the lamb shanks, parsley sprigs and bay leaves. Add the sour cream and stir until well combined. Finely chop the leaves from the remaining parsley and stir in. Return the shanks to the casserole and serve with the gnocchi. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shanks in a large bag and add the flour. Close and shake, so the flour completely coats the lamb. Put the lamb shanks in a large bag and add the flour. Close and shake, so the flour completely coats the lamb. Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan. Sear the lamb shanks on all sides until well browned and slightly crisp. Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan. Sear the lamb shanks on all sides until well browned and slightly crisp. Meanwhile heat the remaining oil in a large lidded casserole, add the onions and sauté for several minutes until soft. Add the juniper berries, lemon and orange zests, bay leaves and 2 large sprigs of parsley. Stir for a minute or two, then add the lamb shanks, on their sides if possible. Add the potatoes and carrots. Meanwhile heat the remaining oil in a large lidded casserole, add the onions and sauté for several minutes until soft. Add the juniper berries, lemon and orange zests, bay leaves and 2 large sprigs of parsley. Stir for a minute or two, then add the lamb shanks, on their sides if possible. Add the potatoes and carrots. De-glaze the frying pan used to brown the lamb with a little stock and add to the casserole dish, then pour in the remaining stock and bring to the boil. Add the orange juice and season with salt and pepper. Cover and transfer to the oven. Cook for an hour and half, then remove the lid and cook for a further 30 minutes. De-glaze the frying pan used to brown the lamb with a little stock and add to the casserole dish, then pour in the remaining stock and bring to the boil. Add the orange juice and season with salt and pepper. Cover and transfer to the oven. Cook for an hour and half, then remove the lid and cook for a further 30 minutes. Return the casserole to the hob and remove the lamb shanks, parsley sprigs and bay leaves. Add the sour cream and stir until well combined. Finely chop the leaves from the remaining parsley and stir in. Return the shanks to the casserole and serve with the gnocchi. Return the casserole to the hob and remove the lamb shanks, parsley sprigs and bay leaves. Add the sour cream and stir until well combined. Finely chop the leaves from the remaining parsley and stir in. Return the shanks to the casserole and serve with the gnocchi. | {
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"title": "Estonian lamb shanks recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/estonian_lamb_shanks_37085_16x9.jpg This warming Estonian dish delivers meltingly tender lamb and has wonderful hints of citrus flavours. 4 small lamb shanks2 tbsp plain flour2 tbsp vegetable oil2 small onions, finely chopped1 tbsp juniper berries, lightly crushed2 unwaxed lemons, zest onlystrip of orange zest4 bay leavessmall bunch of parsley2 large potatoes, diced4 carrots, cut into 1cm/½in slices on the diagonal 800ml/1½ pint lamb or chicken stock1 orange, juice only2 tbsp soured creamsalt and freshly ground black pepper 4 small lamb shanks 2 tbsp plain flour 2 tbsp vegetable oil 2 small onions, finely chopped 1 tbsp juniper berries, lightly crushed 2 unwaxed lemons, zest only strip of orange zest 4 bay leaves small bunch of parsley 2 large potatoes, diced 4 carrots, cut into 1cm/½in slices on the diagonal 800ml/1½ pint lamb or chicken stock 1 orange, juice only 2 tbsp soured cream salt and freshly ground black pepper 400g/14oz ready-made gnocchi, cooked according to packet instructions (optional) 400g/14oz ready-made gnocchi, cooked according to packet instructions (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Put the lamb shanks in a large bag and add the flour. Close and shake, so the flour completely coats the lamb.Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan. Sear the lamb shanks on all sides until well browned and slightly crisp. Meanwhile heat the remaining oil in a large lidded casserole, add the onions and sauté for several minutes until soft. Add the juniper berries, lemon and orange zests, bay leaves and 2 large sprigs of parsley. Stir for a minute or two, then add the lamb shanks, on their sides if possible. Add the potatoes and carrots.De-glaze the frying pan used to brown the lamb with a little stock and add to the casserole dish, then pour in the remaining stock and bring to the boil. Add the orange juice and season with salt and pepper. Cover and transfer to the oven. Cook for an hour and half, then remove the lid and cook for a further 30 minutes. Return the casserole to the hob and remove the lamb shanks, parsley sprigs and bay leaves. Add the sour cream and stir until well combined. Finely chop the leaves from the remaining parsley and stir in. Return the shanks to the casserole and serve with the gnocchi. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shanks in a large bag and add the flour. Close and shake, so the flour completely coats the lamb. Put the lamb shanks in a large bag and add the flour. Close and shake, so the flour completely coats the lamb. Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan. Sear the lamb shanks on all sides until well browned and slightly crisp. Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan. Sear the lamb shanks on all sides until well browned and slightly crisp. Meanwhile heat the remaining oil in a large lidded casserole, add the onions and sauté for several minutes until soft. Add the juniper berries, lemon and orange zests, bay leaves and 2 large sprigs of parsley. Stir for a minute or two, then add the lamb shanks, on their sides if possible. Add the potatoes and carrots. Meanwhile heat the remaining oil in a large lidded casserole, add the onions and sauté for several minutes until soft. Add the juniper berries, lemon and orange zests, bay leaves and 2 large sprigs of parsley. Stir for a minute or two, then add the lamb shanks, on their sides if possible. Add the potatoes and carrots. De-glaze the frying pan used to brown the lamb with a little stock and add to the casserole dish, then pour in the remaining stock and bring to the boil. Add the orange juice and season with salt and pepper. Cover and transfer to the oven. Cook for an hour and half, then remove the lid and cook for a further 30 minutes. De-glaze the frying pan used to brown the lamb with a little stock and add to the casserole dish, then pour in the remaining stock and bring to the boil. Add the orange juice and season with salt and pepper. Cover and transfer to the oven. Cook for an hour and half, then remove the lid and cook for a further 30 minutes. Return the casserole to the hob and remove the lamb shanks, parsley sprigs and bay leaves. Add the sour cream and stir until well combined. Finely chop the leaves from the remaining parsley and stir in. Return the shanks to the casserole and serve with the gnocchi. Return the casserole to the hob and remove the lamb shanks, parsley sprigs and bay leaves. Add the sour cream and stir until well combined. Finely chop the leaves from the remaining parsley and stir in. Return the shanks to the casserole and serve with the gnocchi."
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"$oid": "68bad303eb3bdbfd0cc01031"
} | 15145202d06c19e960d611a35a5bbf9f9049e32b86aa2fa763ce05f2c301e840 | Thai chicken meatball baguettes recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_chicken_meatball_52353_16x9.jpg If you want a simple but impressive brunch or lunch, try these Thai chicken meatball baguettes. 500g/1lb 2oz chicken mince2 tbsp Thai red curry paste1 garlic clove, crushed5cm/2in piece fresh root ginger, peeled and grated2 spring onions, finely chopped2 tbsp finely chopped fresh coriander1 free-range egg, beaten50g/1¾oz panko breadcrumbsvegetable oil, for drizzling 500g/1lb 2oz chicken mince 2 tbsp Thai red curry paste 1 garlic clove, crushed 5cm/2in piece fresh root ginger, peeled and grated 2 spring onions, finely chopped 2 tbsp finely chopped fresh coriander 1 free-range egg, beaten 50g/1¾oz panko breadcrumbs vegetable oil, for drizzling 50ml/2fl oz rice vinegar50g/1¾oz caster sugar2 carrots, peeled and julienned 300g/10½oz daikon radish, julienned 50ml/2fl oz rice vinegar 50g/1¾oz caster sugar 2 carrots, peeled and julienned 300g/10½oz daikon radish, julienned 1 tbsp sriracha4 tbsp Japanese mayonnaise1 tsp ground black pepper 1 tbsp sriracha 4 tbsp Japanese mayonnaise 1 tsp ground black pepper 4 crusty mini French baguetteshandful fresh coriander sprigs ¼ cucumber, peeled into ribbons50g/1¾oz roasted salted peanuts, roughly chopped 4 crusty mini French baguettes handful fresh coriander sprigs ¼ cucumber, peeled into ribbons 50g/1¾oz roasted salted peanuts, roughly chopped Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned.Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle.For the sriracha mayo, mix all the ingredients together and set aside.To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned. To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned. Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle. Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle. For the sriracha mayo, mix all the ingredients together and set aside. For the sriracha mayo, mix all the ingredients together and set aside. To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately. To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately. | {
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"title": "Thai chicken meatball baguettes 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/thai_chicken_meatball_52353_16x9.jpg If you want a simple but impressive brunch or lunch, try these Thai chicken meatball baguettes. 500g/1lb 2oz chicken mince2 tbsp Thai red curry paste1 garlic clove, crushed5cm/2in piece fresh root ginger, peeled and grated2 spring onions, finely chopped2 tbsp finely chopped fresh coriander1 free-range egg, beaten50g/1¾oz panko breadcrumbsvegetable oil, for drizzling 500g/1lb 2oz chicken mince 2 tbsp Thai red curry paste 1 garlic clove, crushed 5cm/2in piece fresh root ginger, peeled and grated 2 spring onions, finely chopped 2 tbsp finely chopped fresh coriander 1 free-range egg, beaten 50g/1¾oz panko breadcrumbs vegetable oil, for drizzling 50ml/2fl oz rice vinegar50g/1¾oz caster sugar2 carrots, peeled and julienned 300g/10½oz daikon radish, julienned 50ml/2fl oz rice vinegar 50g/1¾oz caster sugar 2 carrots, peeled and julienned 300g/10½oz daikon radish, julienned 1 tbsp sriracha4 tbsp Japanese mayonnaise1 tsp ground black pepper 1 tbsp sriracha 4 tbsp Japanese mayonnaise 1 tsp ground black pepper 4 crusty mini French baguetteshandful fresh coriander sprigs ¼ cucumber, peeled into ribbons50g/1¾oz roasted salted peanuts, roughly chopped 4 crusty mini French baguettes handful fresh coriander sprigs ¼ cucumber, peeled into ribbons 50g/1¾oz roasted salted peanuts, roughly chopped Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned.Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle.For the sriracha mayo, mix all the ingredients together and set aside.To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned. To make the meatballs, mix all the ingredients (except the oil) together to form a sticky mixture. Roll into 20 small meatballs and place on the lined baking tray. Drizzle with oil and bake for 18 minutes, turning after about 9 minutes, until cooked through and lightly browned. Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle. Meanwhile, to make the pickled veg, mix the rice vinegar with the sugar, stirring until the sugar has dissolved. Add the carrot and daikon and stir to combine. Set aside to lightly pickle. For the sriracha mayo, mix all the ingredients together and set aside. For the sriracha mayo, mix all the ingredients together and set aside. To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately. To assemble, split each baguette and pull out the doughy middle. Spread a generous amount of sriracha mayo over each baguette, then add some pickled veg and meatballs. Add more sriracha mayo, some coriander, cucumber ribbons and a sprinkling of peanuts. Serve immediately."
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} | 7ee5a46c8150caf3cfcb99af7d78eb2e96673f19b359d33264537fedd68cde3f | Spicy tomato sauce with gnocchi recipe
An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gnocchiallarrabbiata_85118_16x9.jpg Ready-made gnocchi in a spicy tomato sauce makes a change from pasta and is just as easy to prepare. 1 tbsp olive oil½ onion, chopped1 garlic clove, chopped1 green chilli, chopped1 tbsp white wine vinegar1 tsp caster sugar3 plum tomatoes, choppedsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, chopped 1 garlic clove, chopped 1 green chilli, chopped 1 tbsp white wine vinegar 1 tsp caster sugar 3 plum tomatoes, chopped salt and freshly ground black pepper 200g/7oz ready-made gnocchi, cooked according to packet instructions 1 tbsp olive oil 200g/7oz ready-made gnocchi, cooked according to packet instructions 1 tbsp olive oil Method For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well.Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper.Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir.Pour the sauce over the gnocchi and serve. For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well. For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well. Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper. Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper. Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir. Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir. Pour the sauce over the gnocchi and serve. Pour the sauce over the gnocchi and serve. Recipe tips White wine vinegar is handy to have in your store cupboard as it can be used in lots of sauces and dressings. Pick up a bottle for as little as 80p. The heat of chillies varies so test a little before adding it to the sauce and adjust the amount accordingly. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy tomato sauce with gnocchi recipe",
"content": "An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gnocchiallarrabbiata_85118_16x9.jpg Ready-made gnocchi in a spicy tomato sauce makes a change from pasta and is just as easy to prepare. 1 tbsp olive oil½ onion, chopped1 garlic clove, chopped1 green chilli, chopped1 tbsp white wine vinegar1 tsp caster sugar3 plum tomatoes, choppedsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, chopped 1 garlic clove, chopped 1 green chilli, chopped 1 tbsp white wine vinegar 1 tsp caster sugar 3 plum tomatoes, chopped salt and freshly ground black pepper 200g/7oz ready-made gnocchi, cooked according to packet instructions 1 tbsp olive oil 200g/7oz ready-made gnocchi, cooked according to packet instructions 1 tbsp olive oil Method For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well.Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper.Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir.Pour the sauce over the gnocchi and serve. For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well. For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well. Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper. Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper. Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir. Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir. Pour the sauce over the gnocchi and serve. Pour the sauce over the gnocchi and serve. Recipe tips White wine vinegar is handy to have in your store cupboard as it can be used in lots of sauces and dressings. Pick up a bottle for as little as 80p. The heat of chillies varies so test a little before adding it to the sauce and adjust the amount accordingly."
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"$oid": "68bad303eb3bdbfd0cc01033"
} | 37c7c6dd8d1c70a752b9c1b083cf89b75fb0d22c6d630826bb1f61f949194fc9 | Tomato and basil tarte tatin recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_and_basil_tarte_33340_16x9.jpg Savoury tarte tatin is perfect for a light lunch, just add a green salad. 500g/1lb 2oz ready-made puff pastry 40 vine-ripened cherry tomatoes 2 tbsp vegetable oil pinch sea salt freshly ground black pepper 2 tsp honey2 tbsp breadcrumbs plain flour, for dusting 1 free-range egg, lightly beaten small bunch fresh basil 2 tbsp extra-virgin olive oil 500g/1lb 2oz ready-made puff pastry 40 vine-ripened cherry tomatoes 2 tbsp vegetable oil pinch sea salt freshly ground black pepper 2 tsp honey 2 tbsp breadcrumbs plain flour, for dusting 1 free-range egg, lightly beaten small bunch fresh basil 2 tbsp extra-virgin olive oil Method Preheat the oven to 200C/400F/Gas 6. Place the tomatoes into a 20cm/8in ovenproof frying pan with the vegetable oil, salt and pepper and honey. Arrange together as tightly as possible and sprinkle with the breadcrumbs.On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. (It does seem a bit pointless as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!)Bake in the oven for 20 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. (I do this over the sink because there is usually some leakage!)Remove the frying pan. Once the tart is cold, rip up some mint or basil leaves and drizzle with extra-virgin olive oil. Add salt and freshly ground black pepper to taste. To serve, arrange the tarte on a plate or large platter with cold meats, cheeses, olives or salads. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the tomatoes into a 20cm/8in ovenproof frying pan with the vegetable oil, salt and pepper and honey. Arrange together as tightly as possible and sprinkle with the breadcrumbs. Place the tomatoes into a 20cm/8in ovenproof frying pan with the vegetable oil, salt and pepper and honey. Arrange together as tightly as possible and sprinkle with the breadcrumbs. On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. (It does seem a bit pointless as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!) Brush the pastry with the lightly beaten egg on the top only. (It does seem a bit pointless as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!) Bake in the oven for 20 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. (I do this over the sink because there is usually some leakage!) Bake in the oven for 20 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. (I do this over the sink because there is usually some leakage!) Remove the frying pan. Once the tart is cold, rip up some mint or basil leaves and drizzle with extra-virgin olive oil. Add salt and freshly ground black pepper to taste. Remove the frying pan. Once the tart is cold, rip up some mint or basil leaves and drizzle with extra-virgin olive oil. Add salt and freshly ground black pepper to taste. To serve, arrange the tarte on a plate or large platter with cold meats, cheeses, olives or salads. To serve, arrange the tarte on a plate or large platter with cold meats, cheeses, olives or salads. Recipe tips You’ll need a 20cm/8in ovenproof frying pan. If you don’t have one, cook the tomatoes in a frying pan, and then transfer to a 20cm/8in cake tin for baking. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_and_basil_tarte_33340_16x9.jpg Savoury tarte tatin is perfect for a light lunch, just add a green salad. 500g/1lb 2oz ready-made puff pastry 40 vine-ripened cherry tomatoes 2 tbsp vegetable oil pinch sea salt freshly ground black pepper 2 tsp honey2 tbsp breadcrumbs plain flour, for dusting 1 free-range egg, lightly beaten small bunch fresh basil 2 tbsp extra-virgin olive oil 500g/1lb 2oz ready-made puff pastry 40 vine-ripened cherry tomatoes 2 tbsp vegetable oil pinch sea salt freshly ground black pepper 2 tsp honey 2 tbsp breadcrumbs plain flour, for dusting 1 free-range egg, lightly beaten small bunch fresh basil 2 tbsp extra-virgin olive oil Method Preheat the oven to 200C/400F/Gas 6. Place the tomatoes into a 20cm/8in ovenproof frying pan with the vegetable oil, salt and pepper and honey. Arrange together as tightly as possible and sprinkle with the breadcrumbs.On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. (It does seem a bit pointless as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!)Bake in the oven for 20 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. (I do this over the sink because there is usually some leakage!)Remove the frying pan. Once the tart is cold, rip up some mint or basil leaves and drizzle with extra-virgin olive oil. Add salt and freshly ground black pepper to taste. To serve, arrange the tarte on a plate or large platter with cold meats, cheeses, olives or salads. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the tomatoes into a 20cm/8in ovenproof frying pan with the vegetable oil, salt and pepper and honey. Arrange together as tightly as possible and sprinkle with the breadcrumbs. Place the tomatoes into a 20cm/8in ovenproof frying pan with the vegetable oil, salt and pepper and honey. Arrange together as tightly as possible and sprinkle with the breadcrumbs. On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. On a well-floured work surface, roll out a circle of puff pastry the same size as the top of the frying pan. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. (It does seem a bit pointless as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!) Brush the pastry with the lightly beaten egg on the top only. (It does seem a bit pointless as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down!) Bake in the oven for 20 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. (I do this over the sink because there is usually some leakage!) Bake in the oven for 20 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and leave to sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the frying pan. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the frying pan is upside down and the plate is on the bottom. (I do this over the sink because there is usually some leakage!) Remove the frying pan. Once the tart is cold, rip up some mint or basil leaves and drizzle with extra-virgin olive oil. Add salt and freshly ground black pepper to taste. Remove the frying pan. Once the tart is cold, rip up some mint or basil leaves and drizzle with extra-virgin olive oil. Add salt and freshly ground black pepper to taste. To serve, arrange the tarte on a plate or large platter with cold meats, cheeses, olives or salads. To serve, arrange the tarte on a plate or large platter with cold meats, cheeses, olives or salads. Recipe tips You’ll need a 20cm/8in ovenproof frying pan. If you don’t have one, cook the tomatoes in a frying pan, and then transfer to a 20cm/8in cake tin for baking."
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} | 33bc6becdfbc79ad9806daeae76dbd7d956d73f001e0f7297d1d7f5c50ff9fa7 | Hearty chicken and chorizo soup recipe
An average of 5.0 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hearty_chicken_and_08628_16x9.jpg This spicy chicken and chorizo soup is cheap, flavourful and quick to prepare using items from your store cupboard. Great for batch cooking too! 4 tbsp olive oil1 onion, finely chopped125g/4½oz chorizo ‘picante’, outer membrane removed, finely chopped6 boneless skinless chicken thighs, roughly chopped½ tsp hot smoked paprika5 garlic cloves, finely chopped2 sprigs fresh rosemary, leaves finely chopped2 x 400g cans flageolet beans, drained and rinsed800ml/1pt 8fl oz chicken stock150ml/5fl oz double cream50g/2oz butter1 small bunch fresh flatleaf parsley, leaves roughly choppedsalt and freshly ground black pepperrye bread, to serve 4 tbsp olive oil 1 onion, finely chopped 125g/4½oz chorizo ‘picante’, outer membrane removed, finely chopped 6 boneless skinless chicken thighs, roughly chopped ½ tsp hot smoked paprika 5 garlic cloves, finely chopped 2 sprigs fresh rosemary, leaves finely chopped 2 x 400g cans flageolet beans, drained and rinsed 800ml/1pt 8fl oz chicken stock 150ml/5fl oz double cream 50g/2oz butter 1 small bunch fresh flatleaf parsley, leaves roughly chopped salt and freshly ground black pepper rye bread, to serve Method Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Ladle the broth into bowls and serve with the toast. Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Ladle the broth into bowls and serve with the toast. Ladle the broth into bowls and serve with the toast. | {
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"content": "An average of 5.0 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hearty_chicken_and_08628_16x9.jpg This spicy chicken and chorizo soup is cheap, flavourful and quick to prepare using items from your store cupboard. Great for batch cooking too! 4 tbsp olive oil1 onion, finely chopped125g/4½oz chorizo ‘picante’, outer membrane removed, finely chopped6 boneless skinless chicken thighs, roughly chopped½ tsp hot smoked paprika5 garlic cloves, finely chopped2 sprigs fresh rosemary, leaves finely chopped2 x 400g cans flageolet beans, drained and rinsed800ml/1pt 8fl oz chicken stock150ml/5fl oz double cream50g/2oz butter1 small bunch fresh flatleaf parsley, leaves roughly choppedsalt and freshly ground black pepperrye bread, to serve 4 tbsp olive oil 1 onion, finely chopped 125g/4½oz chorizo ‘picante’, outer membrane removed, finely chopped 6 boneless skinless chicken thighs, roughly chopped ½ tsp hot smoked paprika 5 garlic cloves, finely chopped 2 sprigs fresh rosemary, leaves finely chopped 2 x 400g cans flageolet beans, drained and rinsed 800ml/1pt 8fl oz chicken stock 150ml/5fl oz double cream 50g/2oz butter 1 small bunch fresh flatleaf parsley, leaves roughly chopped salt and freshly ground black pepper rye bread, to serve Method Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Ladle the broth into bowls and serve with the toast. Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Heat half of the oil in a large frying pan over a medium heat. When the pan is hot, add the onion and chorizo and fry for 2-3 minutes, stirring well. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Add the chicken and fry for a further 2-3 minutes, then add the smoked paprika, garlic and rosemary and stir in the beans until well combined. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Pour in the stock and cream, add the butter and stir until melted, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the chicken is cooked through. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Stir in the parsley and season, to taste, with salt and freshly ground black pepper. Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Heat a griddle pan over a medium heat until hot. Drizzle the remaining oil on each side of the bread slices. Toast the bread for 1-2 minutes on each side, until brown chargrill marks appear. Ladle the broth into bowls and serve with the toast. Ladle the broth into bowls and serve with the toast."
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} | eba4015814c430a2d91e1d6124e2eafd7bdb924e425dc561266e1deed8fc865a | How to make chicken noodle soup recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chicken_19119_16x9.jpg Chicken noodle soup is a great recipe: it's easy to make, uses up leftovers, and feels supremely comforting to eat. 1 large roasted chicken carcass with approximately a third of the meat on the bone2 litres/3½ pints of water2 carrots, peeled 2 leeks1 onion, peeled and halved1 bay leaf6 black peppercorns1 chicken stock cube 1 large roasted chicken carcass with approximately a third of the meat on the bone 2 litres/3½ pints of water 2 carrots, peeled 2 leeks 1 onion, peeled and halved 1 bay leaf 6 black peppercorns 1 chicken stock cube 150g/5½oz egg or rice noodles100g/3½oz bok choi, roughly chopped3-4 spring onions, finely sliced50g/1¾oz canned sweetcorn3 tbsp soy saucesmall bunch coriander, chopped 150g/5½oz egg or rice noodles 100g/3½oz bok choi, roughly chopped 3-4 spring onions, finely sliced 50g/1¾oz canned sweetcorn 3 tbsp soy sauce small bunch coriander, chopped Method Remove the remaining meat from the chicken carcass and place it in the fridge. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan.Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube.Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top.After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan.Return the strained stock to the heat, and bring back up to a simmer.Meanwhile, tear the reserved roast chicken into small pieces.Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander.Divide between four bowls and serve immediately. Remove the remaining meat from the chicken carcass and place it in the fridge. Remove the remaining meat from the chicken carcass and place it in the fridge. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan. Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube. Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube. Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top. Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top. After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan. After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan. Return the strained stock to the heat, and bring back up to a simmer. Return the strained stock to the heat, and bring back up to a simmer. Meanwhile, tear the reserved roast chicken into small pieces. Meanwhile, tear the reserved roast chicken into small pieces. Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander. Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander. Divide between four bowls and serve immediately. Divide between four bowls and serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chicken_19119_16x9.jpg Chicken noodle soup is a great recipe: it's easy to make, uses up leftovers, and feels supremely comforting to eat. 1 large roasted chicken carcass with approximately a third of the meat on the bone2 litres/3½ pints of water2 carrots, peeled 2 leeks1 onion, peeled and halved1 bay leaf6 black peppercorns1 chicken stock cube 1 large roasted chicken carcass with approximately a third of the meat on the bone 2 litres/3½ pints of water 2 carrots, peeled 2 leeks 1 onion, peeled and halved 1 bay leaf 6 black peppercorns 1 chicken stock cube 150g/5½oz egg or rice noodles100g/3½oz bok choi, roughly chopped3-4 spring onions, finely sliced50g/1¾oz canned sweetcorn3 tbsp soy saucesmall bunch coriander, chopped 150g/5½oz egg or rice noodles 100g/3½oz bok choi, roughly chopped 3-4 spring onions, finely sliced 50g/1¾oz canned sweetcorn 3 tbsp soy sauce small bunch coriander, chopped Method Remove the remaining meat from the chicken carcass and place it in the fridge. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan.Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube.Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top.After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan.Return the strained stock to the heat, and bring back up to a simmer.Meanwhile, tear the reserved roast chicken into small pieces.Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander.Divide between four bowls and serve immediately. Remove the remaining meat from the chicken carcass and place it in the fridge. Remove the remaining meat from the chicken carcass and place it in the fridge. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan. Heat 2 litres/3½ pints of water up to a simmer in a large, deep saucepan. Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube. Place the roasted chicken carcass, along with any remaining cooking juices, into the hot water and add the carrots, whole leeks, onion, bay leaf, peppercorns and stock cube. Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top. Bring the stock up to the boil, reduce to a simmer and cook for an hour. Skim the stock from time to time to remove any scum that forms on the top. After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan. After cooking the stock for an hour, place a colander over a large pan. Pick out the chicken carcass from the stock and place it into the colander. Carefully pour the rest of the stock through the colander into the pan. Return the strained stock to the heat, and bring back up to a simmer. Return the strained stock to the heat, and bring back up to a simmer. Meanwhile, tear the reserved roast chicken into small pieces. Meanwhile, tear the reserved roast chicken into small pieces. Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander. Add the noodles to the chicken stock and cook for a minute before adding the chicken, bok choi, spring onion, sweetcorn and soy sauce to the pan. Cook for 2-3 minutes, then stir through the chopped coriander. Divide between four bowls and serve immediately. Divide between four bowls and serve immediately."
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} | cd067dbe4123c2bac60f02f887cc9e52f2dc775fc9869b02fff7825c4b59d3b6 | Chicken soup and dumplings recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickensoupanddumpli_93484_16x9.jpg Chicken soup is known as 'Jewish penicillin.' It's the ultimate comfort food served with matzo dumplings. 1 x 1.5kg/3lb 5oz chicken1 onion, peeled, sliced2 celery stalks, chopped2 garlic cloves, peeled, chopped6-8 fresh parsley stalks1 bay leaf12 white peppercorns 1 x 1.5kg/3lb 5oz chicken 1 onion, peeled, sliced 2 celery stalks, chopped 2 garlic cloves, peeled, chopped 6-8 fresh parsley stalks 1 bay leaf 12 white peppercorns 4 free-range eggs150ml/5½fl oz vegetable oil300ml/10½fl oz hot chicken stock, plus 1 litre/15¼fl oz to cook the dumplings200g/7oz matzo meal1 tbsp chopped fresh dillsalt and freshly ground black pepper 4 free-range eggs 150ml/5½fl oz vegetable oil 300ml/10½fl oz hot chicken stock, plus 1 litre/15¼fl oz to cook the dumplings 200g/7oz matzo meal 1 tbsp chopped fresh dill salt and freshly ground black pepper Method For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour.Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks. Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth.Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour.Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes.To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings. For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour. For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour. Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks. Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks. Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth. Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth. Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour. Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour. Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes. Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes. To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings. To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chicken soup and dumplings 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/chickensoupanddumpli_93484_16x9.jpg Chicken soup is known as 'Jewish penicillin.' It's the ultimate comfort food served with matzo dumplings. 1 x 1.5kg/3lb 5oz chicken1 onion, peeled, sliced2 celery stalks, chopped2 garlic cloves, peeled, chopped6-8 fresh parsley stalks1 bay leaf12 white peppercorns 1 x 1.5kg/3lb 5oz chicken 1 onion, peeled, sliced 2 celery stalks, chopped 2 garlic cloves, peeled, chopped 6-8 fresh parsley stalks 1 bay leaf 12 white peppercorns 4 free-range eggs150ml/5½fl oz vegetable oil300ml/10½fl oz hot chicken stock, plus 1 litre/15¼fl oz to cook the dumplings200g/7oz matzo meal1 tbsp chopped fresh dillsalt and freshly ground black pepper 4 free-range eggs 150ml/5½fl oz vegetable oil 300ml/10½fl oz hot chicken stock, plus 1 litre/15¼fl oz to cook the dumplings 200g/7oz matzo meal 1 tbsp chopped fresh dill salt and freshly ground black pepper Method For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour.Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks. Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth.Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour.Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes.To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings. For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour. For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour. Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks. Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks. Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth. Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth. Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour. Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour. Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes. Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes. To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings. To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings."
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"$oid": "68bad305eb3bdbfd0cc01037"
} | 3af147c97a10622b347113f5056da14951529f2276f49406369547be6ea88757 | Spring minestrone soup with pesto recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/springminestronesoup_74617_16x9.jpg This light and summery minestrone soup makes the most of springtime vegetables, don't forget a dollop of pesto on top. Try freezing this soup in portion-sized containers - it will keep for 2 months. Each serving provides 220kcal, 4.5g protein, 16g carbohydrate (of which 8g sugars), 14g fat (of which 4g saturates), 4g fibre and 2.2g salt. 3 tbsp olive oil40g/1½oz butter2 large onions, finely chopped1 leek, halved lengthways and thinly sliced250g/9oz potatoes, peeled and finely chopped3 sticks celery, finely chopped150g/5oz savoy cabbage2 litres/3½ pints beef or vegetable stock400g/14oz can Italian chopped tomatoessalt and freshly ground black pepper2 tbsp green basil pesto 3 tbsp olive oil 40g/1½oz butter 2 large onions, finely chopped 1 leek, halved lengthways and thinly sliced 250g/9oz potatoes, peeled and finely chopped 3 sticks celery, finely chopped 150g/5oz savoy cabbage 2 litres/3½ pints beef or vegetable stock 400g/14oz can Italian chopped tomatoes salt and freshly ground black pepper 2 tbsp green basil pesto Method Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Add pesto for the last 5 mins, and check the seasoning before serving. Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more. Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more. Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Add pesto for the last 5 mins, and check the seasoning before serving. Add pesto for the last 5 mins, and check the seasoning before serving. | {
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"url": "https://www.bbc.co.uk/food/recipes/springminestronesoup_74617",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Spring minestrone soup with pesto 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/springminestronesoup_74617_16x9.jpg This light and summery minestrone soup makes the most of springtime vegetables, don't forget a dollop of pesto on top. Try freezing this soup in portion-sized containers - it will keep for 2 months. Each serving provides 220kcal, 4.5g protein, 16g carbohydrate (of which 8g sugars), 14g fat (of which 4g saturates), 4g fibre and 2.2g salt. 3 tbsp olive oil40g/1½oz butter2 large onions, finely chopped1 leek, halved lengthways and thinly sliced250g/9oz potatoes, peeled and finely chopped3 sticks celery, finely chopped150g/5oz savoy cabbage2 litres/3½ pints beef or vegetable stock400g/14oz can Italian chopped tomatoessalt and freshly ground black pepper2 tbsp green basil pesto 3 tbsp olive oil 40g/1½oz butter 2 large onions, finely chopped 1 leek, halved lengthways and thinly sliced 250g/9oz potatoes, peeled and finely chopped 3 sticks celery, finely chopped 150g/5oz savoy cabbage 2 litres/3½ pints beef or vegetable stock 400g/14oz can Italian chopped tomatoes salt and freshly ground black pepper 2 tbsp green basil pesto Method Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Add pesto for the last 5 mins, and check the seasoning before serving. Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more. Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more. Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Add pesto for the last 5 mins, and check the seasoning before serving. Add pesto for the last 5 mins, and check the seasoning before serving."
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"$oid": "68bad305eb3bdbfd0cc01038"
} | 8c841f9410f06e1fbd3163316232a6ad628ab4b30efe30b3e58190297520808d | Seared salmon and chorizo salad recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seared_salmon_and_30765_16x9.jpg The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad. olive oil300g/10½oz chorizo, cut into 0.5cm/¼in rounds300g/10½oz salmon fillet, cut into thin strips olive oil 300g/10½oz chorizo, cut into 0.5cm/¼in rounds 300g/10½oz salmon fillet, cut into thin strips 50ml/2fl oz sherry vinegar1 heaped tsp whole grain mustard150ml/5fl oz extra virgin olive oil1 garlic clove, chopped 50ml/2fl oz sherry vinegar 1 heaped tsp whole grain mustard 150ml/5fl oz extra virgin olive oil 1 garlic clove, chopped 100g/ 3½oz rocket100g/ 3½oz watercress1 shallot, finely sliced20 sunblush tomatoes 100g/ 3½oz rocket 100g/ 3½oz watercress 1 shallot, finely sliced 20 sunblush tomatoes Method For the salmon, preheat oven to 180C/350F/Gas 4.Cut two pieces of greaseproof paper and place one of these onto a baking sheet.Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides.Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes.Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined.For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing. For the salmon, preheat oven to 180C/350F/Gas 4. For the salmon, preheat oven to 180C/350F/Gas 4. Cut two pieces of greaseproof paper and place one of these onto a baking sheet. Cut two pieces of greaseproof paper and place one of these onto a baking sheet. Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides. Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides. Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes. Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes. Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined. For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing. | {
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"url": "https://www.bbc.co.uk/food/recipes/seared_salmon_and_30765",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seared salmon and chorizo salad recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seared_salmon_and_30765_16x9.jpg The smoky, paprika flavour of chorizo adds a spicy kick to this healthy salmon salad. olive oil300g/10½oz chorizo, cut into 0.5cm/¼in rounds300g/10½oz salmon fillet, cut into thin strips olive oil 300g/10½oz chorizo, cut into 0.5cm/¼in rounds 300g/10½oz salmon fillet, cut into thin strips 50ml/2fl oz sherry vinegar1 heaped tsp whole grain mustard150ml/5fl oz extra virgin olive oil1 garlic clove, chopped 50ml/2fl oz sherry vinegar 1 heaped tsp whole grain mustard 150ml/5fl oz extra virgin olive oil 1 garlic clove, chopped 100g/ 3½oz rocket100g/ 3½oz watercress1 shallot, finely sliced20 sunblush tomatoes 100g/ 3½oz rocket 100g/ 3½oz watercress 1 shallot, finely sliced 20 sunblush tomatoes Method For the salmon, preheat oven to 180C/350F/Gas 4.Cut two pieces of greaseproof paper and place one of these onto a baking sheet.Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides.Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes.Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined.For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing. For the salmon, preheat oven to 180C/350F/Gas 4. For the salmon, preheat oven to 180C/350F/Gas 4. Cut two pieces of greaseproof paper and place one of these onto a baking sheet. Cut two pieces of greaseproof paper and place one of these onto a baking sheet. Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides. Heat one tablespoon of oil in a pan, and gently fry the chorizo for two minutes on each side, or until golden-brown on both sides. Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes. Once cooked, place the chorizo pieces onto the lined baking sheet. Cover with the additional greaseproof paper and place another baking sheet on top. Finally, place a weight onto the baking sheet and put into the oven to cook for five minutes. Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. Heat one tablespoon of olive oil in a frying pan cook the salmon for 30 seconds on one side only and remove from the heat. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined. For the dressing, whisk the sherry vinegar, mustard, oil and garlic together in a bowl until well combined. For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. For the salad, mix the rocket, watercress and shallot together in a bowl and scatter the chorizo over the leaves. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing. To serve, spoon the salad onto serving plates, top with the salmon pieces and tomatoes and drizzle with a little dressing."
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"$oid": "68bad306eb3bdbfd0cc01039"
} | f0baf5d5f4859328c61424e2288d1460cb209ec7a5f10af551e5d663c8e3e09e | Turkey jambalaya recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_jambalaya_96737_16x9.jpg This recipe makes use of leftover Christmas turkey and chipolatas - but you could also use chorizo or the French garlic sausage (saucisse de Morteau) for a more authentic New Orleans-style dish. 12 large prawns, peeled and deveined2 tbsp cajun seasoning2 tbsp olive oil400g/14oz leftover turkey, pulled into chunks200g/7oz chorizo, or leftover chipolatas, skinned and cut into rounds2 onions, finely chopped2 green peppers, roughly diced2 celery sticks, diced4 garlic cloves, finely chopped2 bay leaves4 fresh tomatoes, peeled and chopped, or 200g/7oz chopped tomatoes400g/14oz long grain rice, well-rinsed of starch (not easy or quick cook)1 litre/1¾ pint turkey stocksalt and freshly ground black pepper 12 large prawns, peeled and deveined 2 tbsp cajun seasoning 2 tbsp cajun seasoning 2 tbsp olive oil 400g/14oz leftover turkey, pulled into chunks 200g/7oz chorizo, or leftover chipolatas, skinned and cut into rounds 2 onions, finely chopped 2 green peppers, roughly diced 2 celery sticks, diced 4 garlic cloves, finely chopped 2 bay leaves 4 fresh tomatoes, peeled and chopped, or 200g/7oz chopped tomatoes 400g/14oz long grain rice, well-rinsed of starch (not easy or quick cook) 1 litre/1¾ pint turkey stock salt and freshly ground black pepper lemon wedgeshot sauce, to taste2 tbsp finely chopped parsley1 tbsp finely chopped celery leaf (optional), found in the centre of a celery heart lemon wedges hot sauce, to taste 2 tbsp finely chopped parsley 1 tbsp finely chopped celery leaf (optional), found in the centre of a celery heart Method Put the prawns in a bowl and sprinkle over one tablespoon of the Cajun seasoning. Rub it in well so they are completely coated. Heat one tablespoon of olive oil in a pan and add the turkey. Sprinkle over the remaining Cajun seasoning and fry briefly. Remove from the heat and set aside.Heat another tablespoon of the olive oil in a large casserole. Add the sausage and fry until crisp and brown. Remove from the casserole and add the onions, peppers and celery. Cook over a medium heat until they soften and start to caramelise around the edges, then add the garlic and cook for another minute. Add the bay leaf and the tomatoes. Sprinkle over the rice, then pour over the stock. Return the sausage to the casserole and season with salt and pepper. Cover and simmer over a gentle heat for 15 minutes.Lightly stir in the cooked turkey, then place the prawns on top. Cover again and cook on a low heat for a further five minutes so that the prawns can steam. If you think the rice is already cooked, turn off the heat and leave to stand – the prawns will still cook in the residual steam.Serve with lemon wedges, hot sauce and a good sprinkling of parsley and celery leaf if liked. Put the prawns in a bowl and sprinkle over one tablespoon of the Cajun seasoning. Rub it in well so they are completely coated. Heat one tablespoon of olive oil in a pan and add the turkey. Sprinkle over the remaining Cajun seasoning and fry briefly. Remove from the heat and set aside. Put the prawns in a bowl and sprinkle over one tablespoon of the Cajun seasoning. Rub it in well so they are completely coated. Heat one tablespoon of olive oil in a pan and add the turkey. Sprinkle over the remaining Cajun seasoning and fry briefly. Remove from the heat and set aside. Heat another tablespoon of the olive oil in a large casserole. Add the sausage and fry until crisp and brown. Remove from the casserole and add the onions, peppers and celery. Cook over a medium heat until they soften and start to caramelise around the edges, then add the garlic and cook for another minute. Heat another tablespoon of the olive oil in a large casserole. Add the sausage and fry until crisp and brown. Remove from the casserole and add the onions, peppers and celery. Cook over a medium heat until they soften and start to caramelise around the edges, then add the garlic and cook for another minute. Add the bay leaf and the tomatoes. Sprinkle over the rice, then pour over the stock. Return the sausage to the casserole and season with salt and pepper. Cover and simmer over a gentle heat for 15 minutes. Add the bay leaf and the tomatoes. Sprinkle over the rice, then pour over the stock. Return the sausage to the casserole and season with salt and pepper. Cover and simmer over a gentle heat for 15 minutes. Lightly stir in the cooked turkey, then place the prawns on top. Cover again and cook on a low heat for a further five minutes so that the prawns can steam. If you think the rice is already cooked, turn off the heat and leave to stand – the prawns will still cook in the residual steam. Lightly stir in the cooked turkey, then place the prawns on top. Cover again and cook on a low heat for a further five minutes so that the prawns can steam. If you think the rice is already cooked, turn off the heat and leave to stand – the prawns will still cook in the residual steam. Serve with lemon wedges, hot sauce and a good sprinkling of parsley and celery leaf if liked. Serve with lemon wedges, hot sauce and a good sprinkling of parsley and celery leaf if liked. | {
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"url": "https://www.bbc.co.uk/food/recipes/turkey_jambalaya_96737",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turkey jambalaya 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/turkey_jambalaya_96737_16x9.jpg This recipe makes use of leftover Christmas turkey and chipolatas - but you could also use chorizo or the French garlic sausage (saucisse de Morteau) for a more authentic New Orleans-style dish. 12 large prawns, peeled and deveined2 tbsp cajun seasoning2 tbsp olive oil400g/14oz leftover turkey, pulled into chunks200g/7oz chorizo, or leftover chipolatas, skinned and cut into rounds2 onions, finely chopped2 green peppers, roughly diced2 celery sticks, diced4 garlic cloves, finely chopped2 bay leaves4 fresh tomatoes, peeled and chopped, or 200g/7oz chopped tomatoes400g/14oz long grain rice, well-rinsed of starch (not easy or quick cook)1 litre/1¾ pint turkey stocksalt and freshly ground black pepper 12 large prawns, peeled and deveined 2 tbsp cajun seasoning 2 tbsp cajun seasoning 2 tbsp olive oil 400g/14oz leftover turkey, pulled into chunks 200g/7oz chorizo, or leftover chipolatas, skinned and cut into rounds 2 onions, finely chopped 2 green peppers, roughly diced 2 celery sticks, diced 4 garlic cloves, finely chopped 2 bay leaves 4 fresh tomatoes, peeled and chopped, or 200g/7oz chopped tomatoes 400g/14oz long grain rice, well-rinsed of starch (not easy or quick cook) 1 litre/1¾ pint turkey stock salt and freshly ground black pepper lemon wedgeshot sauce, to taste2 tbsp finely chopped parsley1 tbsp finely chopped celery leaf (optional), found in the centre of a celery heart lemon wedges hot sauce, to taste 2 tbsp finely chopped parsley 1 tbsp finely chopped celery leaf (optional), found in the centre of a celery heart Method Put the prawns in a bowl and sprinkle over one tablespoon of the Cajun seasoning. Rub it in well so they are completely coated. Heat one tablespoon of olive oil in a pan and add the turkey. Sprinkle over the remaining Cajun seasoning and fry briefly. Remove from the heat and set aside.Heat another tablespoon of the olive oil in a large casserole. Add the sausage and fry until crisp and brown. Remove from the casserole and add the onions, peppers and celery. Cook over a medium heat until they soften and start to caramelise around the edges, then add the garlic and cook for another minute. Add the bay leaf and the tomatoes. Sprinkle over the rice, then pour over the stock. Return the sausage to the casserole and season with salt and pepper. Cover and simmer over a gentle heat for 15 minutes.Lightly stir in the cooked turkey, then place the prawns on top. Cover again and cook on a low heat for a further five minutes so that the prawns can steam. If you think the rice is already cooked, turn off the heat and leave to stand – the prawns will still cook in the residual steam.Serve with lemon wedges, hot sauce and a good sprinkling of parsley and celery leaf if liked. Put the prawns in a bowl and sprinkle over one tablespoon of the Cajun seasoning. Rub it in well so they are completely coated. Heat one tablespoon of olive oil in a pan and add the turkey. Sprinkle over the remaining Cajun seasoning and fry briefly. Remove from the heat and set aside. Put the prawns in a bowl and sprinkle over one tablespoon of the Cajun seasoning. Rub it in well so they are completely coated. Heat one tablespoon of olive oil in a pan and add the turkey. Sprinkle over the remaining Cajun seasoning and fry briefly. Remove from the heat and set aside. Heat another tablespoon of the olive oil in a large casserole. Add the sausage and fry until crisp and brown. Remove from the casserole and add the onions, peppers and celery. Cook over a medium heat until they soften and start to caramelise around the edges, then add the garlic and cook for another minute. Heat another tablespoon of the olive oil in a large casserole. Add the sausage and fry until crisp and brown. Remove from the casserole and add the onions, peppers and celery. Cook over a medium heat until they soften and start to caramelise around the edges, then add the garlic and cook for another minute. Add the bay leaf and the tomatoes. Sprinkle over the rice, then pour over the stock. Return the sausage to the casserole and season with salt and pepper. Cover and simmer over a gentle heat for 15 minutes. Add the bay leaf and the tomatoes. Sprinkle over the rice, then pour over the stock. Return the sausage to the casserole and season with salt and pepper. Cover and simmer over a gentle heat for 15 minutes. Lightly stir in the cooked turkey, then place the prawns on top. Cover again and cook on a low heat for a further five minutes so that the prawns can steam. If you think the rice is already cooked, turn off the heat and leave to stand – the prawns will still cook in the residual steam. Lightly stir in the cooked turkey, then place the prawns on top. Cover again and cook on a low heat for a further five minutes so that the prawns can steam. If you think the rice is already cooked, turn off the heat and leave to stand – the prawns will still cook in the residual steam. Serve with lemon wedges, hot sauce and a good sprinkling of parsley and celery leaf if liked. Serve with lemon wedges, hot sauce and a good sprinkling of parsley and celery leaf if liked."
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} | 9d26fdd5a4cc1439725e1726fc9593b574bb3728fd24f87586fae0298bf32cec | Chicken stew with cider and chorizo recipe
An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_braised_in_cider_22812_16x9.jpg This chicken and chorizo stew recipe is hearty but elegant, and is great to make in advance of people coming over. 2 tbsp olive oil4 whole chicken legs (drumstick and thigh separated)225g/8oz chorizo, diced6 shallots, peeled, finely chopped2 tbsp plain flour600ml/1 pint dry cider150ml/¼ pint chicken stock1 heaped tbsp Dijon mustardsalt and freshly ground black pepper3 tbsp double cream 2 tbsp olive oil 4 whole chicken legs (drumstick and thigh separated) 225g/8oz chorizo, diced 6 shallots, peeled, finely chopped 2 tbsp plain flour 600ml/1 pint dry cider 150ml/¼ pint chicken stock 1 heaped tbsp Dijon mustard salt and freshly ground black pepper 3 tbsp double cream 1 celeriac, peeled, choppedsqueeze fresh lemon juice25g/1oz butter1-2 tbsp single creamsalt and freshly ground white peppersteamed green beans, to serve 1 celeriac, peeled, chopped squeeze fresh lemon juice 25g/1oz butter 1-2 tbsp single cream salt and freshly ground white pepper steamed green beans, to serve Method For the chicken, preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside.Add the chorizo and shallots to the pan and fry, stirring frequently for five minutes, or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat. Gradually pour in the cider and stock, stirring continuously until boiling and thickened slightly. Stir in the mustard, season well with salt and pepper and return the chicken to the frying pan.Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes, or until the chicken’s juices run clear when pierced with a skewer. For the celeriac mash, place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, or until tender. Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper. To serve, stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans. For the chicken, preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside. For the chicken, preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside. Add the chorizo and shallots to the pan and fry, stirring frequently for five minutes, or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat. Add the chorizo and shallots to the pan and fry, stirring frequently for five minutes, or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat. Gradually pour in the cider and stock, stirring continuously until boiling and thickened slightly. Stir in the mustard, season well with salt and pepper and return the chicken to the frying pan. Gradually pour in the cider and stock, stirring continuously until boiling and thickened slightly. Stir in the mustard, season well with salt and pepper and return the chicken to the frying pan. Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes, or until the chicken’s juices run clear when pierced with a skewer. Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes, or until the chicken’s juices run clear when pierced with a skewer. For the celeriac mash, place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, or until tender. For the celeriac mash, place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, or until tender. Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper. Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper. To serve, stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans. To serve, stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans. | {
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"title": "Chicken stew with cider and chorizo 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/chicken_braised_in_cider_22812_16x9.jpg This chicken and chorizo stew recipe is hearty but elegant, and is great to make in advance of people coming over. 2 tbsp olive oil4 whole chicken legs (drumstick and thigh separated)225g/8oz chorizo, diced6 shallots, peeled, finely chopped2 tbsp plain flour600ml/1 pint dry cider150ml/¼ pint chicken stock1 heaped tbsp Dijon mustardsalt and freshly ground black pepper3 tbsp double cream 2 tbsp olive oil 4 whole chicken legs (drumstick and thigh separated) 225g/8oz chorizo, diced 6 shallots, peeled, finely chopped 2 tbsp plain flour 600ml/1 pint dry cider 150ml/¼ pint chicken stock 1 heaped tbsp Dijon mustard salt and freshly ground black pepper 3 tbsp double cream 1 celeriac, peeled, choppedsqueeze fresh lemon juice25g/1oz butter1-2 tbsp single creamsalt and freshly ground white peppersteamed green beans, to serve 1 celeriac, peeled, chopped squeeze fresh lemon juice 25g/1oz butter 1-2 tbsp single cream salt and freshly ground white pepper steamed green beans, to serve Method For the chicken, preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside.Add the chorizo and shallots to the pan and fry, stirring frequently for five minutes, or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat. Gradually pour in the cider and stock, stirring continuously until boiling and thickened slightly. Stir in the mustard, season well with salt and pepper and return the chicken to the frying pan.Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes, or until the chicken’s juices run clear when pierced with a skewer. For the celeriac mash, place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, or until tender. Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper. To serve, stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans. For the chicken, preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside. For the chicken, preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside. Add the chorizo and shallots to the pan and fry, stirring frequently for five minutes, or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat. Add the chorizo and shallots to the pan and fry, stirring frequently for five minutes, or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat. Gradually pour in the cider and stock, stirring continuously until boiling and thickened slightly. Stir in the mustard, season well with salt and pepper and return the chicken to the frying pan. Gradually pour in the cider and stock, stirring continuously until boiling and thickened slightly. Stir in the mustard, season well with salt and pepper and return the chicken to the frying pan. Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes, or until the chicken’s juices run clear when pierced with a skewer. Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes, or until the chicken’s juices run clear when pierced with a skewer. For the celeriac mash, place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, or until tender. For the celeriac mash, place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, or until tender. Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper. Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper. To serve, stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans. To serve, stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans."
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} | 1a1752c90b065e605fadbf8b72aad8f598ff009ecb5f114615f55291e4c6fcdd | Pea, mint and cheddar frittata recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peamintandcheddarfri_86863_16x9.jpg An easy pea, mint and cheddar frittata using store cupboard and family-friendly ingredients. 1 tbsp olive oil15g/½oz butter½ onion, finely chopped1 tomato, chopped200g/7oz frozen peas, defrostedsalt and freshly ground black pepper55g/2oz cheddar, gratedsmall handful fresh mint leaves, chopped3 free-range eggs, lightly whisked 1 tbsp olive oil 15g/½oz butter ½ onion, finely chopped 1 tomato, chopped 200g/7oz frozen peas, defrosted salt and freshly ground black pepper 55g/2oz cheddar, grated small handful fresh mint leaves, chopped 3 free-range eggs, lightly whisked Method Preheat the oven to 200C/400F/Gas 6.In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured.Add the tomato and peas and season with salt and freshly ground black pepper.Pour over the eggs and cheese and cook over a low/medium heat until the base is set.Transfer to the oven for 8-10 minutes, or until cooked through.To serve, scatter with mint. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured. In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured. Add the tomato and peas and season with salt and freshly ground black pepper. Add the tomato and peas and season with salt and freshly ground black pepper. Pour over the eggs and cheese and cook over a low/medium heat until the base is set. Pour over the eggs and cheese and cook over a low/medium heat until the base is set. Transfer to the oven for 8-10 minutes, or until cooked through. Transfer to the oven for 8-10 minutes, or until cooked through. To serve, scatter with mint. To serve, scatter with mint. | {
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"title": "Pea, mint and cheddar frittata recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peamintandcheddarfri_86863_16x9.jpg An easy pea, mint and cheddar frittata using store cupboard and family-friendly ingredients. 1 tbsp olive oil15g/½oz butter½ onion, finely chopped1 tomato, chopped200g/7oz frozen peas, defrostedsalt and freshly ground black pepper55g/2oz cheddar, gratedsmall handful fresh mint leaves, chopped3 free-range eggs, lightly whisked 1 tbsp olive oil 15g/½oz butter ½ onion, finely chopped 1 tomato, chopped 200g/7oz frozen peas, defrosted salt and freshly ground black pepper 55g/2oz cheddar, grated small handful fresh mint leaves, chopped 3 free-range eggs, lightly whisked Method Preheat the oven to 200C/400F/Gas 6.In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured.Add the tomato and peas and season with salt and freshly ground black pepper.Pour over the eggs and cheese and cook over a low/medium heat until the base is set.Transfer to the oven for 8-10 minutes, or until cooked through.To serve, scatter with mint. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured. In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured. Add the tomato and peas and season with salt and freshly ground black pepper. Add the tomato and peas and season with salt and freshly ground black pepper. Pour over the eggs and cheese and cook over a low/medium heat until the base is set. Pour over the eggs and cheese and cook over a low/medium heat until the base is set. Transfer to the oven for 8-10 minutes, or until cooked through. Transfer to the oven for 8-10 minutes, or until cooked through. To serve, scatter with mint. To serve, scatter with mint."
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} | b63446cfcc03fcacd0ccc204878d3fd4cbd65f82af7b7f6b88504f65f4443ef5 | Lemon biscuits recipe
An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_biscuits_71853_16x9.jpg These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump. 150g/5½oz salted butter, softened85g/3oz caster sugar1 lemon, zest only1 large free-range egg yolk280g/10oz plain flour1 tbsp custard powder or cornflour 150g/5½oz salted butter, softened 85g/3oz caster sugar 1 lemon, zest only 1 large free-range egg yolk 280g/10oz plain flour 1 tbsp custard powder or cornflour 75g/2¾oz unsalted butter, softened130g/4¾oz icing sugar4 tbsp lemon curd 75g/2¾oz unsalted butter, softened 130g/4¾oz icing sugar 4 tbsp lemon curd Method To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm.Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in.Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve. To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in. Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve. | {
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"title": "Lemon biscuits recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_biscuits_71853_16x9.jpg These zesty lemon sandwich biscuits will provide a great pick-me-up for any mid-afternoon slump. 150g/5½oz salted butter, softened85g/3oz caster sugar1 lemon, zest only1 large free-range egg yolk280g/10oz plain flour1 tbsp custard powder or cornflour 150g/5½oz salted butter, softened 85g/3oz caster sugar 1 lemon, zest only 1 large free-range egg yolk 280g/10oz plain flour 1 tbsp custard powder or cornflour 75g/2¾oz unsalted butter, softened130g/4¾oz icing sugar4 tbsp lemon curd 75g/2¾oz unsalted butter, softened 130g/4¾oz icing sugar 4 tbsp lemon curd Method To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm.Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in.Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve. To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. To make the biscuits, use a stand mixer or electric hand-held whisk to cream the butter, sugar and lemon zest together for 2–3 minutes until pale and creamy. Add the egg yolk and beat for another minute to combine. Tip in the flour and custard powder. Mix on a low speed until just combined and the mixture starts to clump. Use your hands to bring the dough together into a ball. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm. Turn the dough out onto a sheet of baking paper and cover it with another sheet of baking paper. Use a rolling pin to roll the dough into a large rectangle about 3–4 mm thick. Place the sheet of dough in the fridge to chill for 1 hour or until completely firm. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Remove the dough from the fridge and use a sharp knife to trim away any rough edges. Cut the dough into rectangles about 3x7cm/1¼x2¾in. Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. Place the biscuits on the prepared trays approximately 2cm/¾in apart, as they will expand while cooking. Bake for 14–16 minutes until the edges just start to brown. Leave to cool on the trays while you make the filling. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. To make the filling, beat the butter and icing sugar together on a medium–high speed for 3–5 minutes until very pale and creamy. Add in 2 tablespoons lemon curd and mix briefly to combine. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve. Spread the remaining lemon curd across half of the biscuits and spoon or pipe the filling on the other halves. Sandwich the biscuits together and serve."
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} | 02b11d93b03cecde25264dd7afd97266f41fe585ff9cb4238a88888fbbafb63c | Speculaas biscuits recipe
Speculaas biscuits (traditional continental Christmas biscuits) An average of 3.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speculaasbiscuitstra_90641_16x9.jpg Bake these spiced Speculaas biscuits as edible tree decorations, homemade gifts or simply for a Christmas treat. 100g/3½oz plain flour1 tsp cinnamon½ tsp ground ginger½ tsp freshly grated nutmeg½ tsp baking powder½ tsp salt50g/2oz dark muscovado sugar1 tbsp whole milk75g/2½oz butter2 tbsp candied peel, finely chopped flaked almonds, to garnish (optional) 100g/3½oz plain flour 1 tsp cinnamon ½ tsp ground ginger ½ tsp freshly grated nutmeg ½ tsp baking powder ½ tsp salt 50g/2oz dark muscovado sugar 1 tbsp whole milk 75g/2½oz butter 2 tbsp candied peel, finely chopped flaked almonds, to garnish (optional) Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. Using your hands, bring the mixture together as a dough.Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness.Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. Using your hands, bring the mixture together as a dough. Using your hands, bring the mixture together as a dough. Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness. Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness. Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve. | {
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"title": "Speculaas biscuits recipe",
"content": "Speculaas biscuits (traditional continental Christmas biscuits) An average of 3.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speculaasbiscuitstra_90641_16x9.jpg Bake these spiced Speculaas biscuits as edible tree decorations, homemade gifts or simply for a Christmas treat. 100g/3½oz plain flour1 tsp cinnamon½ tsp ground ginger½ tsp freshly grated nutmeg½ tsp baking powder½ tsp salt50g/2oz dark muscovado sugar1 tbsp whole milk75g/2½oz butter2 tbsp candied peel, finely chopped flaked almonds, to garnish (optional) 100g/3½oz plain flour 1 tsp cinnamon ½ tsp ground ginger ½ tsp freshly grated nutmeg ½ tsp baking powder ½ tsp salt 50g/2oz dark muscovado sugar 1 tbsp whole milk 75g/2½oz butter 2 tbsp candied peel, finely chopped flaked almonds, to garnish (optional) Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. Using your hands, bring the mixture together as a dough.Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness.Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. Using your hands, bring the mixture together as a dough. Using your hands, bring the mixture together as a dough. Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness. Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness. Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve."
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} | 3ece9e111f30ed7acd13482d48fa44f4862d8393388996a6514744c6fc00adee | Cheese and onion quiche recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_onion_quiche_81032_16x9.jpg Using two cheeses (in this case Parmesan and cheddar or gruyère) and roasting the onions and garlic gives extra depth of flavour to this classic cheese and onion quiche. For this recipe you will need a 20cm/8in loose-bottomed tart tin with a depth of 4cm/1½in. 250g/9oz plain flour, plus extra for dusting125g/4½oz unsalted butter, chilled and diced25g/1oz Parmesan, grated (or similar vegetarian hard cheese)4–5 tbsp iced water1 tsp cider or white wine vinegar 250g/9oz plain flour, plus extra for dusting 125g/4½oz unsalted butter, chilled and diced 25g/1oz Parmesan, grated (or similar vegetarian hard cheese) 4–5 tbsp iced water 1 tsp cider or white wine vinegar 4 onions, each cut into 8 wedges through the root2 garlic cloves, unpeeled and left whole2 tbsp olive oil4 free-range eggs, plus 3 free-range egg yolks300ml/10fl oz double cream2 tsp Dijon mustard1 rosemary sprig, leaves picked and finely chopped2 tbsp chopped fresh flatleaf parsley100g/3½oz cheddar or gruyère, coarsely gratedsalt and freshly ground black pepper 4 onions, each cut into 8 wedges through the root 2 garlic cloves, unpeeled and left whole 2 tbsp olive oil 4 free-range eggs, plus 3 free-range egg yolks 300ml/10fl oz double cream 2 tsp Dijon mustard 1 rosemary sprig, leaves picked and finely chopped 2 tbsp chopped fresh flatleaf parsley 100g/3½oz cheddar or gruyère, coarsely grated salt and freshly ground black pepper Method To make the pastry, tip the flour into a large bowl. Add the butter and, using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter still visible. Add the Parmesan and season well with salt and pepper. Make a well in the middle of the ingredients, add the iced water and vinegar and mix to combine using the palette knife. Then use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and use to line a 20cm/8in loose-bottomed tart tin. Trim any excess pastry from the edges, prick the base with a fork and chill for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base.To make the filling, increase the oven temperature to 210C/190C Fan/Gas 6½. Tip the onions and garlic into a roasting tin, drizzle with the oil and roast for 20 minutes until starting to soften and brown at the edges. Remove the garlic and set aside. Turn the wedges over and cook for a further 10 minutes until soft and starting to turn golden. Leave to cool.Whisk the eggs and yolks together in a bowl. Add the cream, mustard and herbs and season well with salt and pepper. Squeeze the roasted garlic from the skins into the mixture and whisk to combine.Scatter the onions and all but 2 tablespoons of the grated cheese into the baked pastry shell. Pour over the egg mixture and top with the remaining cheese. Bake the quiche for 30 minutes or until the filling is golden brown and set. Serve warm or at room temperature. To make the pastry, tip the flour into a large bowl. Add the butter and, using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter still visible. Add the Parmesan and season well with salt and pepper. To make the pastry, tip the flour into a large bowl. Add the butter and, using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter still visible. Add the Parmesan and season well with salt and pepper. Make a well in the middle of the ingredients, add the iced water and vinegar and mix to combine using the palette knife. Then use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Make a well in the middle of the ingredients, add the iced water and vinegar and mix to combine using the palette knife. Then use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and use to line a 20cm/8in loose-bottomed tart tin. Trim any excess pastry from the edges, prick the base with a fork and chill for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and use to line a 20cm/8in loose-bottomed tart tin. Trim any excess pastry from the edges, prick the base with a fork and chill for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base. To make the filling, increase the oven temperature to 210C/190C Fan/Gas 6½. Tip the onions and garlic into a roasting tin, drizzle with the oil and roast for 20 minutes until starting to soften and brown at the edges. Remove the garlic and set aside. Turn the wedges over and cook for a further 10 minutes until soft and starting to turn golden. Leave to cool. To make the filling, increase the oven temperature to 210C/190C Fan/Gas 6½. Tip the onions and garlic into a roasting tin, drizzle with the oil and roast for 20 minutes until starting to soften and brown at the edges. Remove the garlic and set aside. Turn the wedges over and cook for a further 10 minutes until soft and starting to turn golden. Leave to cool. Whisk the eggs and yolks together in a bowl. Add the cream, mustard and herbs and season well with salt and pepper. Squeeze the roasted garlic from the skins into the mixture and whisk to combine. Whisk the eggs and yolks together in a bowl. Add the cream, mustard and herbs and season well with salt and pepper. Squeeze the roasted garlic from the skins into the mixture and whisk to combine. Scatter the onions and all but 2 tablespoons of the grated cheese into the baked pastry shell. Pour over the egg mixture and top with the remaining cheese. Bake the quiche for 30 minutes or until the filling is golden brown and set. Serve warm or at room temperature. Scatter the onions and all but 2 tablespoons of the grated cheese into the baked pastry shell. Pour over the egg mixture and top with the remaining cheese. Bake the quiche for 30 minutes or until the filling is golden brown and set. Serve warm or at room temperature. | {
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"title": "Cheese and onion quiche recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_onion_quiche_81032_16x9.jpg Using two cheeses (in this case Parmesan and cheddar or gruyère) and roasting the onions and garlic gives extra depth of flavour to this classic cheese and onion quiche. For this recipe you will need a 20cm/8in loose-bottomed tart tin with a depth of 4cm/1½in. 250g/9oz plain flour, plus extra for dusting125g/4½oz unsalted butter, chilled and diced25g/1oz Parmesan, grated (or similar vegetarian hard cheese)4–5 tbsp iced water1 tsp cider or white wine vinegar 250g/9oz plain flour, plus extra for dusting 125g/4½oz unsalted butter, chilled and diced 25g/1oz Parmesan, grated (or similar vegetarian hard cheese) 4–5 tbsp iced water 1 tsp cider or white wine vinegar 4 onions, each cut into 8 wedges through the root2 garlic cloves, unpeeled and left whole2 tbsp olive oil4 free-range eggs, plus 3 free-range egg yolks300ml/10fl oz double cream2 tsp Dijon mustard1 rosemary sprig, leaves picked and finely chopped2 tbsp chopped fresh flatleaf parsley100g/3½oz cheddar or gruyère, coarsely gratedsalt and freshly ground black pepper 4 onions, each cut into 8 wedges through the root 2 garlic cloves, unpeeled and left whole 2 tbsp olive oil 4 free-range eggs, plus 3 free-range egg yolks 300ml/10fl oz double cream 2 tsp Dijon mustard 1 rosemary sprig, leaves picked and finely chopped 2 tbsp chopped fresh flatleaf parsley 100g/3½oz cheddar or gruyère, coarsely grated salt and freshly ground black pepper Method To make the pastry, tip the flour into a large bowl. Add the butter and, using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter still visible. Add the Parmesan and season well with salt and pepper. Make a well in the middle of the ingredients, add the iced water and vinegar and mix to combine using the palette knife. Then use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and use to line a 20cm/8in loose-bottomed tart tin. Trim any excess pastry from the edges, prick the base with a fork and chill for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base.To make the filling, increase the oven temperature to 210C/190C Fan/Gas 6½. Tip the onions and garlic into a roasting tin, drizzle with the oil and roast for 20 minutes until starting to soften and brown at the edges. Remove the garlic and set aside. Turn the wedges over and cook for a further 10 minutes until soft and starting to turn golden. Leave to cool.Whisk the eggs and yolks together in a bowl. Add the cream, mustard and herbs and season well with salt and pepper. Squeeze the roasted garlic from the skins into the mixture and whisk to combine.Scatter the onions and all but 2 tablespoons of the grated cheese into the baked pastry shell. Pour over the egg mixture and top with the remaining cheese. Bake the quiche for 30 minutes or until the filling is golden brown and set. Serve warm or at room temperature. To make the pastry, tip the flour into a large bowl. Add the butter and, using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter still visible. Add the Parmesan and season well with salt and pepper. To make the pastry, tip the flour into a large bowl. Add the butter and, using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until there are only small pieces of butter still visible. Add the Parmesan and season well with salt and pepper. Make a well in the middle of the ingredients, add the iced water and vinegar and mix to combine using the palette knife. Then use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Make a well in the middle of the ingredients, add the iced water and vinegar and mix to combine using the palette knife. Then use your hands to bring the pastry together into a ball. Flatten into a disc, cover and chill for 2 hours until firm. Lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and use to line a 20cm/8in loose-bottomed tart tin. Trim any excess pastry from the edges, prick the base with a fork and chill for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and use to line a 20cm/8in loose-bottomed tart tin. Trim any excess pastry from the edges, prick the base with a fork and chill for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base. To make the filling, increase the oven temperature to 210C/190C Fan/Gas 6½. Tip the onions and garlic into a roasting tin, drizzle with the oil and roast for 20 minutes until starting to soften and brown at the edges. Remove the garlic and set aside. Turn the wedges over and cook for a further 10 minutes until soft and starting to turn golden. Leave to cool. To make the filling, increase the oven temperature to 210C/190C Fan/Gas 6½. Tip the onions and garlic into a roasting tin, drizzle with the oil and roast for 20 minutes until starting to soften and brown at the edges. Remove the garlic and set aside. Turn the wedges over and cook for a further 10 minutes until soft and starting to turn golden. Leave to cool. Whisk the eggs and yolks together in a bowl. Add the cream, mustard and herbs and season well with salt and pepper. Squeeze the roasted garlic from the skins into the mixture and whisk to combine. Whisk the eggs and yolks together in a bowl. Add the cream, mustard and herbs and season well with salt and pepper. Squeeze the roasted garlic from the skins into the mixture and whisk to combine. Scatter the onions and all but 2 tablespoons of the grated cheese into the baked pastry shell. Pour over the egg mixture and top with the remaining cheese. Bake the quiche for 30 minutes or until the filling is golden brown and set. Serve warm or at room temperature. Scatter the onions and all but 2 tablespoons of the grated cheese into the baked pastry shell. Pour over the egg mixture and top with the remaining cheese. Bake the quiche for 30 minutes or until the filling is golden brown and set. Serve warm or at room temperature."
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} | cc44d3841662617be7cb5eae4a40df6f1d31e6c2093f56b1c77d2b960de04265 | Chocolate orange biscuits recipe
If making with children, here are some tips to help them cook safely: To grate the orange, hold the handle of the grater with one hand and then push the orange downwards over the grater ‘teeth’. Always keep fingers away from the grater ‘teeth’, as they are very sharp. Always supervise children when using knives and, if preferred, break up the chocolate by hand instead. Make sure children always wear thick oven gloves when transferring food to and from the oven. It may be best for the adult to do this step. Allow the biscuits to cool slightly before handling, as they will be very hot from the oven. More tips for making the best biscuits: If a bit of shell goes into the bowl when cracking the egg, fish it out with the egg shell or a teaspoon. Make sure to cream the butter and sugar together really well at the beginning, adding air to the mixture to help to keep the biscuits light and crisp. Chocolate and orange is a winning flavour combination, but you could also add a teaspoon of vanilla extract or mixed spice in place of the orange zest. Swap the chocolate for dried fruit, for another twist. You’re in charge of your own creation! | {
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"title": "Chocolate orange biscuits recipe",
"content": "If making with children, here are some tips to help them cook safely: To grate the orange, hold the handle of the grater with one hand and then push the orange downwards over the grater ‘teeth’. Always keep fingers away from the grater ‘teeth’, as they are very sharp. Always supervise children when using knives and, if preferred, break up the chocolate by hand instead. Make sure children always wear thick oven gloves when transferring food to and from the oven. It may be best for the adult to do this step. Allow the biscuits to cool slightly before handling, as they will be very hot from the oven. More tips for making the best biscuits: If a bit of shell goes into the bowl when cracking the egg, fish it out with the egg shell or a teaspoon. Make sure to cream the butter and sugar together really well at the beginning, adding air to the mixture to help to keep the biscuits light and crisp. Chocolate and orange is a winning flavour combination, but you could also add a teaspoon of vanilla extract or mixed spice in place of the orange zest. Swap the chocolate for dried fruit, for another twist. You’re in charge of your own creation!"
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} | c537282f98dc1b98df4aa4f3658baf07c66367212b961d280c4fcc878060a02c | Gingerbread biscuits recipe
An average of 3.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/gingerbread_biscuits_38814_16x9.jpg Gingerbread is a great thing to make at Christmas, these simple gingerbread biscuits look impressive hanging from the tree or given as gifts to family and friends. Each serving provides 107 kcal, 1g protein, 15g carbohydrates (of which 6g sugars), 4.5g fat (of which 3g saturates), 0.5g fibre and 0.2g salt. 2 tbsp golden syrup60g/2¼oz caster sugar50g/1¾oz butter3 tbsp double cream½ tsp ground ginger½ tsp ground cinnamon175g/6oz plain flour, plus extra for dusting½ tsp bicarbonate of soda 2 tbsp golden syrup 60g/2¼oz caster sugar 50g/1¾oz butter 3 tbsp double cream ½ tsp ground ginger ½ tsp ground cinnamon 175g/6oz plain flour, plus extra for dusting ½ tsp bicarbonate of soda Method Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved. Remove from the heat and add the cream and spices.Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top. Cover with another piece of parchment and flatten the dough slightly. Leave to cool in the fridge for 2–3 hours. After this you should have a thick dough.Preheat the oven to 180C/160C Fan/Gas 4.Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick.Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked).Using a floured cutter of your choice, cut out the biscuits and place onto the lined baking tray. You may need to cook these in batches or use two trays if they don’t all fit on one. Any scraps of dough can be pressed together, rerolled and cut out .Bake the biscuits for 8–10 minutes, or until they are rich brown at the sides and slightly paler in the centre. If you intend to hang the biscuits up (say from a Christmas tree), pierce a small hole in the top of the biscuit immediately after they come out of the oven and place on a wire rack to cool. Once cool, you can thread ribbon or string through the hole at the top of the biscuit to hang from the tree. Store in an airtight container so that the biscuits remain crisp. Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved. Remove from the heat and add the cream and spices. Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved. Remove from the heat and add the cream and spices. Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top. Cover with another piece of parchment and flatten the dough slightly. Leave to cool in the fridge for 2–3 hours. After this you should have a thick dough. Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top. Cover with another piece of parchment and flatten the dough slightly. Leave to cool in the fridge for 2–3 hours. After this you should have a thick dough. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick. Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick. Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked). Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked). Using a floured cutter of your choice, cut out the biscuits and place onto the lined baking tray. You may need to cook these in batches or use two trays if they don’t all fit on one. Any scraps of dough can be pressed together, rerolled and cut out . Using a floured cutter of your choice, cut out the biscuits and place onto the lined baking tray. You may need to cook these in batches or use two trays if they don’t all fit on one. Any scraps of dough can be pressed together, rerolled and cut out . Bake the biscuits for 8–10 minutes, or until they are rich brown at the sides and slightly paler in the centre. Bake the biscuits for 8–10 minutes, or until they are rich brown at the sides and slightly paler in the centre. If you intend to hang the biscuits up (say from a Christmas tree), pierce a small hole in the top of the biscuit immediately after they come out of the oven and place on a wire rack to cool. If you intend to hang the biscuits up (say from a Christmas tree), pierce a small hole in the top of the biscuit immediately after they come out of the oven and place on a wire rack to cool. Once cool, you can thread ribbon or string through the hole at the top of the biscuit to hang from the tree. Store in an airtight container so that the biscuits remain crisp. Once cool, you can thread ribbon or string through the hole at the top of the biscuit to hang from the tree. Store in an airtight container so that the biscuits remain crisp. | {
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"title": "Gingerbread biscuits recipe",
"content": "An average of 3.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/gingerbread_biscuits_38814_16x9.jpg Gingerbread is a great thing to make at Christmas, these simple gingerbread biscuits look impressive hanging from the tree or given as gifts to family and friends. Each serving provides 107 kcal, 1g protein, 15g carbohydrates (of which 6g sugars), 4.5g fat (of which 3g saturates), 0.5g fibre and 0.2g salt. 2 tbsp golden syrup60g/2¼oz caster sugar50g/1¾oz butter3 tbsp double cream½ tsp ground ginger½ tsp ground cinnamon175g/6oz plain flour, plus extra for dusting½ tsp bicarbonate of soda 2 tbsp golden syrup 60g/2¼oz caster sugar 50g/1¾oz butter 3 tbsp double cream ½ tsp ground ginger ½ tsp ground cinnamon 175g/6oz plain flour, plus extra for dusting ½ tsp bicarbonate of soda Method Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved. Remove from the heat and add the cream and spices.Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top. Cover with another piece of parchment and flatten the dough slightly. Leave to cool in the fridge for 2–3 hours. After this you should have a thick dough.Preheat the oven to 180C/160C Fan/Gas 4.Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick.Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked).Using a floured cutter of your choice, cut out the biscuits and place onto the lined baking tray. You may need to cook these in batches or use two trays if they don’t all fit on one. Any scraps of dough can be pressed together, rerolled and cut out .Bake the biscuits for 8–10 minutes, or until they are rich brown at the sides and slightly paler in the centre. If you intend to hang the biscuits up (say from a Christmas tree), pierce a small hole in the top of the biscuit immediately after they come out of the oven and place on a wire rack to cool. Once cool, you can thread ribbon or string through the hole at the top of the biscuit to hang from the tree. Store in an airtight container so that the biscuits remain crisp. Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved. Remove from the heat and add the cream and spices. Heat the golden syrup, sugar and butter into a medium saucepan over a medium heat. Stir until the mixture is heated and the sugar completely dissolved. Remove from the heat and add the cream and spices. Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top. Cover with another piece of parchment and flatten the dough slightly. Leave to cool in the fridge for 2–3 hours. After this you should have a thick dough. Add the flour and bicarbonate of soda, stirring as you add it until you have a loose mixture. Place a sheet of parchment paper on a baking tray and tip the mixture on top. Cover with another piece of parchment and flatten the dough slightly. Leave to cool in the fridge for 2–3 hours. After this you should have a thick dough. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick. Remove the dough from the fridge and roll between the sheets of paper with a rolling pin until 1cm/½in thick. Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked). Dust a work surface with flour and roll the dough out with a floured rolling pin until 5mm/¼in thick (as you want the biscuits to only rise slightly when cooking and be nice and crisp when cooked). Using a floured cutter of your choice, cut out the biscuits and place onto the lined baking tray. You may need to cook these in batches or use two trays if they don’t all fit on one. Any scraps of dough can be pressed together, rerolled and cut out . Using a floured cutter of your choice, cut out the biscuits and place onto the lined baking tray. You may need to cook these in batches or use two trays if they don’t all fit on one. Any scraps of dough can be pressed together, rerolled and cut out . Bake the biscuits for 8–10 minutes, or until they are rich brown at the sides and slightly paler in the centre. Bake the biscuits for 8–10 minutes, or until they are rich brown at the sides and slightly paler in the centre. If you intend to hang the biscuits up (say from a Christmas tree), pierce a small hole in the top of the biscuit immediately after they come out of the oven and place on a wire rack to cool. If you intend to hang the biscuits up (say from a Christmas tree), pierce a small hole in the top of the biscuit immediately after they come out of the oven and place on a wire rack to cool. Once cool, you can thread ribbon or string through the hole at the top of the biscuit to hang from the tree. Store in an airtight container so that the biscuits remain crisp. Once cool, you can thread ribbon or string through the hole at the top of the biscuit to hang from the tree. Store in an airtight container so that the biscuits remain crisp."
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} | 1ede42a7e9eb228d3230fb28f5835d6a449b8817a07fcb4211d8c697ad9999d5 | Ginger oat crunch biscuits recipe
An average of 3.9 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ginger_oat_biscuits_41954_16x9.jpg Mary Berry's ginger biscuits are simple to make, crunchy and very tasty. The mixture spreads out to give very thin, crisp biscuits, so they need to be spaced well apart on the baking trays. 150g/5½oz butter, diced if cold 1 tbsp golden syrup (see recipe tip below)175g/6oz granulated sugar 75g/2⅓oz self-raising flour 50g/1¾oz semolina 100g/3½oz porridge oats (standard or jumbo)2 tsp ground ginger 150g/5½oz butter, diced if cold 1 tbsp golden syrup (see recipe tip below) 175g/6oz granulated sugar 75g/2⅓oz self-raising flour 50g/1¾oz semolina 100g/3½oz porridge oats (standard or jumbo) 2 tsp ground ginger Method Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Leave to cool on the baking trays, then store in an airtight container when completely cold. Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Leave to cool on the baking trays, then store in an airtight container when completely cold. Leave to cool on the baking trays, then store in an airtight container when completely cold. Recipe tips Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement. Silicone baking mats are a great alternative to baking paper – the biscuits slide off easily and the mats can be washed and used again. These can be made ahead and stored in an airtight container for up to 3 days. Freeze the cooked biscuits for up to 3 months. The uncooked dough also freezes well. | {
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"content": "An average of 3.9 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ginger_oat_biscuits_41954_16x9.jpg Mary Berry's ginger biscuits are simple to make, crunchy and very tasty. The mixture spreads out to give very thin, crisp biscuits, so they need to be spaced well apart on the baking trays. 150g/5½oz butter, diced if cold 1 tbsp golden syrup (see recipe tip below)175g/6oz granulated sugar 75g/2⅓oz self-raising flour 50g/1¾oz semolina 100g/3½oz porridge oats (standard or jumbo)2 tsp ground ginger 150g/5½oz butter, diced if cold 1 tbsp golden syrup (see recipe tip below) 175g/6oz granulated sugar 75g/2⅓oz self-raising flour 50g/1¾oz semolina 100g/3½oz porridge oats (standard or jumbo) 2 tsp ground ginger Method Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Leave to cool on the baking trays, then store in an airtight container when completely cold. Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown. Leave to cool on the baking trays, then store in an airtight container when completely cold. Leave to cool on the baking trays, then store in an airtight container when completely cold. Recipe tips Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement. Silicone baking mats are a great alternative to baking paper – the biscuits slide off easily and the mats can be washed and used again. These can be made ahead and stored in an airtight container for up to 3 days. Freeze the cooked biscuits for up to 3 months. The uncooked dough also freezes well."
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} | fa80ec1798103f6f4e528b0b2e011fdf05f1d37ee7ff19afefeb73a8f4cf722d | How to make shortbread recipe
An average of 4.3 out of 5 stars from 70 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/butter_shortbread_74896_16x9.jpg Shortbread biscuits fill the kitchen with a wonderful buttery freshly-baked smell. So simple and easy to flavour with your own choice of chocolate chips, nuts and fruit zest. Kids will love making them too. 200g/7oz unsalted butter, at room temperature, cut into small cubes100g/3½oz sugar, plus extra for sprinkling300g/10½oz plain flour, sifted, plus extra for dusting 200g/7oz unsalted butter, at room temperature, cut into small cubes 100g/3½oz sugar, plus extra for sprinkling 300g/10½oz plain flour, sifted, plus extra for dusting Method Preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper.Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings.)Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter . Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest. (See tip for alternative method.)Sprinkle each biscuit with a pinch of sugar. Bake for 15–20 minutes, or until pale golden brown. Transfer the biscuits to a wire rack to cool and serve. Preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. Preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings.) Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings.) Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter . Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest. (See tip for alternative method.) Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter . Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest. (See tip for alternative method.) Sprinkle each biscuit with a pinch of sugar. Bake for 15–20 minutes, or until pale golden brown. Sprinkle each biscuit with a pinch of sugar. Bake for 15–20 minutes, or until pale golden brown. Transfer the biscuits to a wire rack to cool and serve. Transfer the biscuits to a wire rack to cool and serve. Recipe tips You can also roll your dough into a sausage shape, refrigerate until solid and then slice with a knife and bake. You can also add a sprinkling of your favourite fillings such as chocolate chips, nuts and orange zest for different flavours. | {
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"title": "How to make shortbread recipe",
"content": "An average of 4.3 out of 5 stars from 70 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/butter_shortbread_74896_16x9.jpg Shortbread biscuits fill the kitchen with a wonderful buttery freshly-baked smell. So simple and easy to flavour with your own choice of chocolate chips, nuts and fruit zest. Kids will love making them too. 200g/7oz unsalted butter, at room temperature, cut into small cubes100g/3½oz sugar, plus extra for sprinkling300g/10½oz plain flour, sifted, plus extra for dusting 200g/7oz unsalted butter, at room temperature, cut into small cubes 100g/3½oz sugar, plus extra for sprinkling 300g/10½oz plain flour, sifted, plus extra for dusting Method Preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper.Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings.)Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter . Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest. (See tip for alternative method.)Sprinkle each biscuit with a pinch of sugar. Bake for 15–20 minutes, or until pale golden brown. Transfer the biscuits to a wire rack to cool and serve. Preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. Preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper. Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings.) Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings.) Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter . Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest. (See tip for alternative method.) Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter . Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest. (See tip for alternative method.) Sprinkle each biscuit with a pinch of sugar. Bake for 15–20 minutes, or until pale golden brown. Sprinkle each biscuit with a pinch of sugar. Bake for 15–20 minutes, or until pale golden brown. Transfer the biscuits to a wire rack to cool and serve. Transfer the biscuits to a wire rack to cool and serve. Recipe tips You can also roll your dough into a sausage shape, refrigerate until solid and then slice with a knife and bake. You can also add a sprinkling of your favourite fillings such as chocolate chips, nuts and orange zest for different flavours."
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} | 1c53822c5becce15cef471ea3f23b451123454e12222d90eaa5e75d313acbe77 | Jammy biscuits recipe
An average of 3.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/medley_of_mini_sables_84193_16x9.jpg Small dollops of fruit jam add an extra touch of sweetness to these moreish butter cookies. 250g/9oz plain flour200g/7oz butter, cut into small cubes100g/3½oz icing sugarpinch of salt2 free-range egg yolks4 tbsp raspberry jam4 tbsp apricot jam 250g/9oz plain flour 200g/7oz butter, cut into small cubes 100g/3½oz icing sugar pinch of salt 2 free-range egg yolks 4 tbsp raspberry jam 4 tbsp apricot jam Method Preheat the oven to 170C/325F/Gas 3.Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables. | {
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"title": "Jammy biscuits recipe",
"content": "An average of 3.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/medley_of_mini_sables_84193_16x9.jpg Small dollops of fruit jam add an extra touch of sweetness to these moreish butter cookies. 250g/9oz plain flour200g/7oz butter, cut into small cubes100g/3½oz icing sugarpinch of salt2 free-range egg yolks4 tbsp raspberry jam4 tbsp apricot jam 250g/9oz plain flour 200g/7oz butter, cut into small cubes 100g/3½oz icing sugar pinch of salt 2 free-range egg yolks 4 tbsp raspberry jam 4 tbsp apricot jam Method Preheat the oven to 170C/325F/Gas 3.Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables."
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"$oid": "68bad308eb3bdbfd0cc01044"
} | 6b7476c6cf30dc27bc5e765dbfbcf657e4bf0579d1daecb66d897f487cbe91ef | Chocolate and ginger oat biscuits recipe
An average of 3.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_stem_ginger_83286_16x9.jpg These chewy, oaty ginger biscuits are easy to make and keep well for several days in an airtight container. 225g/8oz unsalted butter100g/3½oz golden syrup200g/7oz soft brown sugar150g/3½oz plain flour2 tsp baking powder1 tsp sea salt flakes 4 tsp ground ginger2 tsp ground cinnamon400g/14oz rolled oats2 free-range eggs, beaten50g/1¾oz stem ginger, chopped115g/4oz good quality dark chocolate 225g/8oz unsalted butter 100g/3½oz golden syrup 200g/7oz soft brown sugar 150g/3½oz plain flour 2 tsp baking powder 1 tsp sea salt flakes 4 tsp ground ginger 2 tsp ground cinnamon 400g/14oz rolled oats 2 free-range eggs, beaten 50g/1¾oz stem ginger, chopped 115g/4oz good quality dark chocolate Method Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger.Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely.Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely. Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set. Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set. | {
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"content": "An average of 3.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_stem_ginger_83286_16x9.jpg These chewy, oaty ginger biscuits are easy to make and keep well for several days in an airtight container. 225g/8oz unsalted butter100g/3½oz golden syrup200g/7oz soft brown sugar150g/3½oz plain flour2 tsp baking powder1 tsp sea salt flakes 4 tsp ground ginger2 tsp ground cinnamon400g/14oz rolled oats2 free-range eggs, beaten50g/1¾oz stem ginger, chopped115g/4oz good quality dark chocolate 225g/8oz unsalted butter 100g/3½oz golden syrup 200g/7oz soft brown sugar 150g/3½oz plain flour 2 tsp baking powder 1 tsp sea salt flakes 4 tsp ground ginger 2 tsp ground cinnamon 400g/14oz rolled oats 2 free-range eggs, beaten 50g/1¾oz stem ginger, chopped 115g/4oz good quality dark chocolate Method Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger.Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely.Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely. Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set. Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set."
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} | cd7a2045ff2f3adaec78afe658b313289f63af8e525c7ded358766e5a670833b | Bara brith sheep biscuits recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bara_brith_sheep_54510_16x9.jpg Bara brith is a traditional Welsh cake laced with gentle spices and dried fruit. The flavours are lovely in these cute biscuits - quite similar to Shrewsbury biscuits. Equipment: for this recipe you will need a pestle and mortar and a sheep-shaped biscuit cutter. 10 tea bagssplash orange liqueur6 tbsp mixed dried fruit 1 orange, finely grated zest only½ lemon, finely grated zest only500g/1lb 2oz self-raising flour, plus extra for dusting125g/4½ oz caster sugar½ tsp mixed spice½ tsp dried ginger½ tsp cinnamon½ tsp salt350g/12oz unsalted butter, cubed1-2 tbsp buttermilk, to loosen 10 tea bags splash orange liqueur 6 tbsp mixed dried fruit 1 orange, finely grated zest only ½ lemon, finely grated zest only 500g/1lb 2oz self-raising flour, plus extra for dusting 125g/4½ oz caster sugar ½ tsp mixed spice ½ tsp dried ginger ½ tsp cinnamon ½ tsp salt 350g/12oz unsalted butter, cubed 1-2 tbsp buttermilk, to loosen 700g/1lb 9oz icing sugarpearlescent white food colour 1½ tsp almond extractblack food colour pastemetallic light silver food colour paste 700g/1lb 9oz icing sugar pearlescent white food colour 1½ tsp almond extract black food colour paste metallic light silver food colour paste Method Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking parchment.Put the teabags in a bowl, cover with boiling water and brew for 5 minutes, until very strong. Remove the teabags and add a splash of orange liqueur. Soak the mixed fruit in the tea for 10-15 minutes, then drain well and set aside. When cool, chop the dried fruit very finely, add both citrus zests and transfer to a pestle and mortar. Grind the mixture to a paste. Put the flour, sugar, spices and salt in a large bowl. Rub in the butter using your fingertips. Add 3 teaspoons of the ingredients from the pestle and mortar. Mix and combine with your fingertips until the mixture resembles fine breadcrumbs. Add just enough buttermilk to bring the mixture together as a dough.Roll out on lightly floured work surface until the dough is about ½cm/¼ in thick. Cut out shapes using a sheep shaped biscuit cutter and transfer to the prepared tray. Prick all over with a fork and bake for 10-12 minutes or until pale golden-brown. Leave to cool slightly, then transfer to a wire rack to cool completely.For the icing, sift two-thirds of the icing sugar into a bowl and mix in enough water to make a thick but pourable icing. Stir in a little pearlescent food colour. Spoon into a squeezy bottle and cover the bodies of the sheep evenly to make the fleeces. Set aside in a cool place to allow the icing to set.Sift remaining icing sugar and mix with the almond extract and enough water to make a thick icing. Transfer half the icing to a separate bowl. Add the black food colour to one and the silver to the other. Put into two disposable piping bags with small plain nozzles attached. Use the black icing to decorate the heads and legs of the sheep and the silver to pipe swirls on their fleeces. Allow the icing to set, then serve. Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking parchment. Put the teabags in a bowl, cover with boiling water and brew for 5 minutes, until very strong. Remove the teabags and add a splash of orange liqueur. Soak the mixed fruit in the tea for 10-15 minutes, then drain well and set aside. Put the teabags in a bowl, cover with boiling water and brew for 5 minutes, until very strong. Remove the teabags and add a splash of orange liqueur. Soak the mixed fruit in the tea for 10-15 minutes, then drain well and set aside. When cool, chop the dried fruit very finely, add both citrus zests and transfer to a pestle and mortar. Grind the mixture to a paste. When cool, chop the dried fruit very finely, add both citrus zests and transfer to a pestle and mortar. Grind the mixture to a paste. Put the flour, sugar, spices and salt in a large bowl. Rub in the butter using your fingertips. Add 3 teaspoons of the ingredients from the pestle and mortar. Mix and combine with your fingertips until the mixture resembles fine breadcrumbs. Add just enough buttermilk to bring the mixture together as a dough. Put the flour, sugar, spices and salt in a large bowl. Rub in the butter using your fingertips. Add 3 teaspoons of the ingredients from the pestle and mortar. Mix and combine with your fingertips until the mixture resembles fine breadcrumbs. Add just enough buttermilk to bring the mixture together as a dough. Roll out on lightly floured work surface until the dough is about ½cm/¼ in thick. Cut out shapes using a sheep shaped biscuit cutter and transfer to the prepared tray. Prick all over with a fork and bake for 10-12 minutes or until pale golden-brown. Leave to cool slightly, then transfer to a wire rack to cool completely. Roll out on lightly floured work surface until the dough is about ½cm/¼ in thick. Cut out shapes using a sheep shaped biscuit cutter and transfer to the prepared tray. Prick all over with a fork and bake for 10-12 minutes or until pale golden-brown. Leave to cool slightly, then transfer to a wire rack to cool completely. For the icing, sift two-thirds of the icing sugar into a bowl and mix in enough water to make a thick but pourable icing. Stir in a little pearlescent food colour. Spoon into a squeezy bottle and cover the bodies of the sheep evenly to make the fleeces. Set aside in a cool place to allow the icing to set. For the icing, sift two-thirds of the icing sugar into a bowl and mix in enough water to make a thick but pourable icing. Stir in a little pearlescent food colour. Spoon into a squeezy bottle and cover the bodies of the sheep evenly to make the fleeces. Set aside in a cool place to allow the icing to set. Sift remaining icing sugar and mix with the almond extract and enough water to make a thick icing. Transfer half the icing to a separate bowl. Add the black food colour to one and the silver to the other. Put into two disposable piping bags with small plain nozzles attached. Use the black icing to decorate the heads and legs of the sheep and the silver to pipe swirls on their fleeces. Allow the icing to set, then serve. Sift remaining icing sugar and mix with the almond extract and enough water to make a thick icing. Transfer half the icing to a separate bowl. Add the black food colour to one and the silver to the other. Put into two disposable piping bags with small plain nozzles attached. Use the black icing to decorate the heads and legs of the sheep and the silver to pipe swirls on their fleeces. Allow the icing to set, then serve. | {
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"title": "Bara brith sheep biscuits 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/bara_brith_sheep_54510_16x9.jpg Bara brith is a traditional Welsh cake laced with gentle spices and dried fruit. The flavours are lovely in these cute biscuits - quite similar to Shrewsbury biscuits. Equipment: for this recipe you will need a pestle and mortar and a sheep-shaped biscuit cutter. 10 tea bagssplash orange liqueur6 tbsp mixed dried fruit 1 orange, finely grated zest only½ lemon, finely grated zest only500g/1lb 2oz self-raising flour, plus extra for dusting125g/4½ oz caster sugar½ tsp mixed spice½ tsp dried ginger½ tsp cinnamon½ tsp salt350g/12oz unsalted butter, cubed1-2 tbsp buttermilk, to loosen 10 tea bags splash orange liqueur 6 tbsp mixed dried fruit 1 orange, finely grated zest only ½ lemon, finely grated zest only 500g/1lb 2oz self-raising flour, plus extra for dusting 125g/4½ oz caster sugar ½ tsp mixed spice ½ tsp dried ginger ½ tsp cinnamon ½ tsp salt 350g/12oz unsalted butter, cubed 1-2 tbsp buttermilk, to loosen 700g/1lb 9oz icing sugarpearlescent white food colour 1½ tsp almond extractblack food colour pastemetallic light silver food colour paste 700g/1lb 9oz icing sugar pearlescent white food colour 1½ tsp almond extract black food colour paste metallic light silver food colour paste Method Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking parchment.Put the teabags in a bowl, cover with boiling water and brew for 5 minutes, until very strong. Remove the teabags and add a splash of orange liqueur. Soak the mixed fruit in the tea for 10-15 minutes, then drain well and set aside. When cool, chop the dried fruit very finely, add both citrus zests and transfer to a pestle and mortar. Grind the mixture to a paste. Put the flour, sugar, spices and salt in a large bowl. Rub in the butter using your fingertips. Add 3 teaspoons of the ingredients from the pestle and mortar. Mix and combine with your fingertips until the mixture resembles fine breadcrumbs. Add just enough buttermilk to bring the mixture together as a dough.Roll out on lightly floured work surface until the dough is about ½cm/¼ in thick. Cut out shapes using a sheep shaped biscuit cutter and transfer to the prepared tray. Prick all over with a fork and bake for 10-12 minutes or until pale golden-brown. Leave to cool slightly, then transfer to a wire rack to cool completely.For the icing, sift two-thirds of the icing sugar into a bowl and mix in enough water to make a thick but pourable icing. Stir in a little pearlescent food colour. Spoon into a squeezy bottle and cover the bodies of the sheep evenly to make the fleeces. Set aside in a cool place to allow the icing to set.Sift remaining icing sugar and mix with the almond extract and enough water to make a thick icing. Transfer half the icing to a separate bowl. Add the black food colour to one and the silver to the other. Put into two disposable piping bags with small plain nozzles attached. Use the black icing to decorate the heads and legs of the sheep and the silver to pipe swirls on their fleeces. Allow the icing to set, then serve. Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking parchment. Put the teabags in a bowl, cover with boiling water and brew for 5 minutes, until very strong. Remove the teabags and add a splash of orange liqueur. Soak the mixed fruit in the tea for 10-15 minutes, then drain well and set aside. Put the teabags in a bowl, cover with boiling water and brew for 5 minutes, until very strong. Remove the teabags and add a splash of orange liqueur. Soak the mixed fruit in the tea for 10-15 minutes, then drain well and set aside. When cool, chop the dried fruit very finely, add both citrus zests and transfer to a pestle and mortar. Grind the mixture to a paste. When cool, chop the dried fruit very finely, add both citrus zests and transfer to a pestle and mortar. Grind the mixture to a paste. Put the flour, sugar, spices and salt in a large bowl. Rub in the butter using your fingertips. Add 3 teaspoons of the ingredients from the pestle and mortar. Mix and combine with your fingertips until the mixture resembles fine breadcrumbs. Add just enough buttermilk to bring the mixture together as a dough. Put the flour, sugar, spices and salt in a large bowl. Rub in the butter using your fingertips. Add 3 teaspoons of the ingredients from the pestle and mortar. Mix and combine with your fingertips until the mixture resembles fine breadcrumbs. Add just enough buttermilk to bring the mixture together as a dough. Roll out on lightly floured work surface until the dough is about ½cm/¼ in thick. Cut out shapes using a sheep shaped biscuit cutter and transfer to the prepared tray. Prick all over with a fork and bake for 10-12 minutes or until pale golden-brown. Leave to cool slightly, then transfer to a wire rack to cool completely. Roll out on lightly floured work surface until the dough is about ½cm/¼ in thick. Cut out shapes using a sheep shaped biscuit cutter and transfer to the prepared tray. Prick all over with a fork and bake for 10-12 minutes or until pale golden-brown. Leave to cool slightly, then transfer to a wire rack to cool completely. For the icing, sift two-thirds of the icing sugar into a bowl and mix in enough water to make a thick but pourable icing. Stir in a little pearlescent food colour. Spoon into a squeezy bottle and cover the bodies of the sheep evenly to make the fleeces. Set aside in a cool place to allow the icing to set. For the icing, sift two-thirds of the icing sugar into a bowl and mix in enough water to make a thick but pourable icing. Stir in a little pearlescent food colour. Spoon into a squeezy bottle and cover the bodies of the sheep evenly to make the fleeces. Set aside in a cool place to allow the icing to set. Sift remaining icing sugar and mix with the almond extract and enough water to make a thick icing. Transfer half the icing to a separate bowl. Add the black food colour to one and the silver to the other. Put into two disposable piping bags with small plain nozzles attached. Use the black icing to decorate the heads and legs of the sheep and the silver to pipe swirls on their fleeces. Allow the icing to set, then serve. Sift remaining icing sugar and mix with the almond extract and enough water to make a thick icing. Transfer half the icing to a separate bowl. Add the black food colour to one and the silver to the other. Put into two disposable piping bags with small plain nozzles attached. Use the black icing to decorate the heads and legs of the sheep and the silver to pipe swirls on their fleeces. Allow the icing to set, then serve."
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} | 4cb52b1611d9aaf950044822625805e9aabc39830a8bdaf8e03f47ff3a620e99 | Langues de chat biscuits recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/langues_de_chat_biscuits_51182_16x9.jpg Light, crunchy French biscuits, perfect for a refined teatime treat. Instead of vanilla, try flavouring the biscuit mix with orange zest or ground cardamom. 125g/4½oz unsalted butter, softened125g/4½oz icing sugar, sifted125g/4½oz plain flour, siftedpinch salt1 tsp vanilla extract3 large egg whites 125g/4½oz unsalted butter, softened 125g/4½oz icing sugar, sifted 125g/4½oz plain flour, sifted pinch salt 1 tsp vanilla extract 3 large egg whites Method Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment.Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites.Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking.Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray). Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment. Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites. Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking. Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking. Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray). Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray). | {
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"title": "Langues de chat biscuits recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/langues_de_chat_biscuits_51182_16x9.jpg Light, crunchy French biscuits, perfect for a refined teatime treat. Instead of vanilla, try flavouring the biscuit mix with orange zest or ground cardamom. 125g/4½oz unsalted butter, softened125g/4½oz icing sugar, sifted125g/4½oz plain flour, siftedpinch salt1 tsp vanilla extract3 large egg whites 125g/4½oz unsalted butter, softened 125g/4½oz icing sugar, sifted 125g/4½oz plain flour, sifted pinch salt 1 tsp vanilla extract 3 large egg whites Method Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment.Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites.Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking.Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray). Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment. Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites. Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking. Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking. Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray). Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray)."
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} | 8dade0e6905cf5575668366612d57276781956bf13a91e994fd3ef0ee8f159ee | Mary’s Viennese whirls recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_viennese_whirls_96895_16x9.jpg Push the boat out with these melt-in-the-mouth biscuits filled with homemade jam and vanilla buttercream. For this recipe you will need a piping bag, a medium star nozzle, a large star nozzle, 3 baking sheets 200g/7oz raspberries 250g/9oz jam sugar 200g/7oz raspberries 250g/9oz jam sugar 250g/9oz very soft unsalted butter 50g/1¾oz icing sugar 225g/8oz plain flour 25g/1oz cornflour 250g/9oz very soft unsalted butter 50g/1¾oz icing sugar 225g/8oz plain flour 25g/1oz cornflour 100g/3½oz unsalted butter, softened 200g/7oz icing sugar, plus extra for dusting ½ tsp vanilla extract 100g/3½oz unsalted butter, softened 200g/7oz icing sugar, plus extra for dusting ½ tsp vanilla extract Method For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to the boil over a low heat. When the sugar is melted, increase the heat and boil for a further 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set. For the biscuits, preheat the oven to 190C/170C Fan/Gas 5. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath. Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden. For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to the boil over a low heat. When the sugar is melted, increase the heat and boil for a further 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to the boil over a low heat. When the sugar is melted, increase the heat and boil for a further 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set. For the biscuits, preheat the oven to 190C/170C Fan/Gas 5. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath. For the biscuits, preheat the oven to 190C/170C Fan/Gas 5. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath. Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden. Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden. For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle. For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish. Recipe tips If your kitchen is warm and you have time you could try placing the whirls in the fridge for 15 minutes before baking. This will help them hold their shape while cooking. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/marys_viennese_whirls_96895",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary’s Viennese whirls recipe",
"content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_viennese_whirls_96895_16x9.jpg Push the boat out with these melt-in-the-mouth biscuits filled with homemade jam and vanilla buttercream. For this recipe you will need a piping bag, a medium star nozzle, a large star nozzle, 3 baking sheets 200g/7oz raspberries 250g/9oz jam sugar 200g/7oz raspberries 250g/9oz jam sugar 250g/9oz very soft unsalted butter 50g/1¾oz icing sugar 225g/8oz plain flour 25g/1oz cornflour 250g/9oz very soft unsalted butter 50g/1¾oz icing sugar 225g/8oz plain flour 25g/1oz cornflour 100g/3½oz unsalted butter, softened 200g/7oz icing sugar, plus extra for dusting ½ tsp vanilla extract 100g/3½oz unsalted butter, softened 200g/7oz icing sugar, plus extra for dusting ½ tsp vanilla extract Method For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to the boil over a low heat. When the sugar is melted, increase the heat and boil for a further 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set. For the biscuits, preheat the oven to 190C/170C Fan/Gas 5. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath. Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden. For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to the boil over a low heat. When the sugar is melted, increase the heat and boil for a further 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set. For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to the boil over a low heat. When the sugar is melted, increase the heat and boil for a further 4 minutes. Remove from the heat and carefully pour into a shallow container (pass it through a sieve if you'd rather not have seeds in your jam). Leave to cool and set. For the biscuits, preheat the oven to 190C/170C Fan/Gas 5. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath. For the biscuits, preheat the oven to 190C/170C Fan/Gas 5. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath. Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden. Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden. For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle. For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a piping bag fitted with a large star nozzle. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish. Recipe tips If your kitchen is warm and you have time you could try placing the whirls in the fridge for 15 minutes before baking. This will help them hold their shape while cooking."
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} | 1aba473f16482a02357f9ddf7f6e333bfcf112921fb6f9915d51cd2ebe573121 | Lemon basil shortbread recipe
An average of 3.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_basil_shortbread_75886_16x9.jpg These buttery lemon shortbread biscuits are just joyous. Flavoured with fresh basil and filled with jam and white chocolate, they are great for afternoon tea or homemade gifts. 250g/9oz unsalted butter, softened 110g/4oz caster sugar, plus extra for dusting 15 fresh basil leaves, finely chopped1 lemon, zest only 1 tsp vanilla bean paste 400g/14oz plain flour, plus extra for dusting 250g/9oz unsalted butter, softened 110g/4oz caster sugar, plus extra for dusting 15 fresh basil leaves, finely chopped 1 lemon, zest only 1 tsp vanilla bean paste 400g/14oz plain flour, plus extra for dusting 4 tbsp raspberry jam 50g/1¾oz white chocolate, grated 4 tbsp raspberry jam 50g/1¾oz white chocolate, grated Method Beat the butter and sugar until light and fluffy. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. Add the flour and mix until a dough forms. Don't be tempted to knead the dough, simply bring it together. Flatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Line four baking trays with baking paper. Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough. Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Bake for 10–12 minutes, until lightly golden. Take out and leave to cool completely on the tray. Mix the jam and the white chocolate together. Dollop some jam on the underside of a biscuit and top with another biscuit. Repeat with the remaining biscuits. Beat the butter and sugar until light and fluffy. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. Add the flour and mix until a dough forms. Don't be tempted to knead the dough, simply bring it together. Beat the butter and sugar until light and fluffy. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. Add the flour and mix until a dough forms. Don't be tempted to knead the dough, simply bring it together. Flatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Line four baking trays with baking paper. Flatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Line four baking trays with baking paper. Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough. Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough. Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Bake for 10–12 minutes, until lightly golden. Take out and leave to cool completely on the tray. Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Bake for 10–12 minutes, until lightly golden. Take out and leave to cool completely on the tray. Mix the jam and the white chocolate together. Dollop some jam on the underside of a biscuit and top with another biscuit. Repeat with the remaining biscuits. Mix the jam and the white chocolate together. Dollop some jam on the underside of a biscuit and top with another biscuit. Repeat with the remaining biscuits. | {
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"url": "https://www.bbc.co.uk/food/recipes/lemon_basil_shortbread_75886",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon basil shortbread recipe",
"content": "An average of 3.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_basil_shortbread_75886_16x9.jpg These buttery lemon shortbread biscuits are just joyous. Flavoured with fresh basil and filled with jam and white chocolate, they are great for afternoon tea or homemade gifts. 250g/9oz unsalted butter, softened 110g/4oz caster sugar, plus extra for dusting 15 fresh basil leaves, finely chopped1 lemon, zest only 1 tsp vanilla bean paste 400g/14oz plain flour, plus extra for dusting 250g/9oz unsalted butter, softened 110g/4oz caster sugar, plus extra for dusting 15 fresh basil leaves, finely chopped 1 lemon, zest only 1 tsp vanilla bean paste 400g/14oz plain flour, plus extra for dusting 4 tbsp raspberry jam 50g/1¾oz white chocolate, grated 4 tbsp raspberry jam 50g/1¾oz white chocolate, grated Method Beat the butter and sugar until light and fluffy. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. Add the flour and mix until a dough forms. Don't be tempted to knead the dough, simply bring it together. Flatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Line four baking trays with baking paper. Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough. Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Bake for 10–12 minutes, until lightly golden. Take out and leave to cool completely on the tray. Mix the jam and the white chocolate together. Dollop some jam on the underside of a biscuit and top with another biscuit. Repeat with the remaining biscuits. Beat the butter and sugar until light and fluffy. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. Add the flour and mix until a dough forms. Don't be tempted to knead the dough, simply bring it together. Beat the butter and sugar until light and fluffy. Add the chopped basil, lemon zest and vanilla and mix to incorporate well. Add the flour and mix until a dough forms. Don't be tempted to knead the dough, simply bring it together. Flatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Line four baking trays with baking paper. Flatten the dough into a round, wrap in cling film and leave to chill in the fridge for at least half an hour. Line four baking trays with baking paper. Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough. Take out the dough, dust the work surface with a little flour and roll the dough out into a sheet about 3mm/⅛in thick. Using a 6cm/2½in round cutter, cut out rounds and place on the trays with a 1cm/½in gap between them. Keep cutting, bringing together the excess and re-rolling until you have used up all the dough. Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Prick the surface of each biscuit twice using a fork and pop the trays into the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Bake for 10–12 minutes, until lightly golden. Take out and leave to cool completely on the tray. Take the tray out of the fridge and generously sprinkle each biscuit with sugar. Bake for 10–12 minutes, until lightly golden. Take out and leave to cool completely on the tray. Mix the jam and the white chocolate together. Dollop some jam on the underside of a biscuit and top with another biscuit. Repeat with the remaining biscuits. Mix the jam and the white chocolate together. Dollop some jam on the underside of a biscuit and top with another biscuit. Repeat with the remaining biscuits."
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"$oid": "68bad309eb3bdbfd0cc01049"
} | 2a13f160ef83a9003b66248f769c24f8b71e0c94b586eaf194470151d7e8a5f1 | Red Nose Day shortbread recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_nose_day_shortbread_51892_16x9.jpg Sarah Brown's jammy dodgers are perfect for a Red Nose Day bake sale. Guaranteed to put a smile on everyone's face. 250g/9oz unsalted butter100g/3½oz caster sugar250g/9oz plain flour, plus extra for dusting125g/4½oz cornflourpinch of salt100g/3½oz raspberry jam 250g/9oz unsalted butter 100g/3½oz caster sugar 250g/9oz plain flour, plus extra for dusting 125g/4½oz cornflour pinch of salt 100g/3½oz raspberry jam 150g/5½oz unsalted butter, softened200g/7oz icing sugar 2 tsp single cream or full-fat milk½ tsp vanilla extract 150g/5½oz unsalted butter, softened 200g/7oz icing sugar 2 tsp single cream or full-fat milk ½ tsp vanilla extract 48 edible candy eyes 48 edible candy eyes Method Preheat the oven to 180C/170C Fan/Gas 4. Grease two baking trays and line with parchment. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually sift and fold in the flour, cornflour and salt gradually until it binds together. Tip on to a lightly floured work surface. Knead together (take care not to overwork it). Wrap in cling film and put in the fridge for 15 minutes. Flour a work surface and roll the dough to 6mm/¼in thick. Use a small cookie cutter to cut 48 circles. Use an apple corer to cut out a small circle in the centre of 24 of the biscuits. Place on the prepared baking trays and chill in the fridge for 5 minutes. Bake for 15 minutes, or until the edges are just starting to brown. Leave to cool on the baking tray for a minute before carefully transferring to a wire rack to cool completely. For the buttercream, cream the butter in an electric mixer until light and fluffy. Add the icing sugar, cream and vanilla extract and mix well. Place two spoonfuls of icing in a small piping bag. To assemble, spread the biscuits without holes with a bit of icing. Spread half a teaspoonful of jam on top. Place a biscuit with the centre cut out on top and push down very gently. Stick the eyes on with a little piped buttercream. Repeat this process with the remaining shortbread, buttercream, jam eyes to make 24 sandwiches. Use coloured icing to draw on a mouth, eyebrows, mustaches, or whatever you like! Preheat the oven to 180C/170C Fan/Gas 4. Grease two baking trays and line with parchment. Preheat the oven to 180C/170C Fan/Gas 4. Grease two baking trays and line with parchment. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually sift and fold in the flour, cornflour and salt gradually until it binds together. Tip on to a lightly floured work surface. Knead together (take care not to overwork it). Wrap in cling film and put in the fridge for 15 minutes. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually sift and fold in the flour, cornflour and salt gradually until it binds together. Tip on to a lightly floured work surface. Knead together (take care not to overwork it). Wrap in cling film and put in the fridge for 15 minutes. Flour a work surface and roll the dough to 6mm/¼in thick. Use a small cookie cutter to cut 48 circles. Use an apple corer to cut out a small circle in the centre of 24 of the biscuits. Place on the prepared baking trays and chill in the fridge for 5 minutes. Flour a work surface and roll the dough to 6mm/¼in thick. Use a small cookie cutter to cut 48 circles. Use an apple corer to cut out a small circle in the centre of 24 of the biscuits. Place on the prepared baking trays and chill in the fridge for 5 minutes. Bake for 15 minutes, or until the edges are just starting to brown. Leave to cool on the baking tray for a minute before carefully transferring to a wire rack to cool completely. Bake for 15 minutes, or until the edges are just starting to brown. Leave to cool on the baking tray for a minute before carefully transferring to a wire rack to cool completely. For the buttercream, cream the butter in an electric mixer until light and fluffy. Add the icing sugar, cream and vanilla extract and mix well. Place two spoonfuls of icing in a small piping bag. For the buttercream, cream the butter in an electric mixer until light and fluffy. Add the icing sugar, cream and vanilla extract and mix well. Place two spoonfuls of icing in a small piping bag. To assemble, spread the biscuits without holes with a bit of icing. Spread half a teaspoonful of jam on top. Place a biscuit with the centre cut out on top and push down very gently. Stick the eyes on with a little piped buttercream. Repeat this process with the remaining shortbread, buttercream, jam eyes to make 24 sandwiches. Use coloured icing to draw on a mouth, eyebrows, mustaches, or whatever you like! To assemble, spread the biscuits without holes with a bit of icing. Spread half a teaspoonful of jam on top. Place a biscuit with the centre cut out on top and push down very gently. Stick the eyes on with a little piped buttercream. Repeat this process with the remaining shortbread, buttercream, jam eyes to make 24 sandwiches. Use coloured icing to draw on a mouth, eyebrows, mustaches, or whatever you like! Recipe tips The dough is very short and crumbly so be patient and roll out gently. | {
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"title": "Red Nose Day shortbread 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/red_nose_day_shortbread_51892_16x9.jpg Sarah Brown's jammy dodgers are perfect for a Red Nose Day bake sale. Guaranteed to put a smile on everyone's face. 250g/9oz unsalted butter100g/3½oz caster sugar250g/9oz plain flour, plus extra for dusting125g/4½oz cornflourpinch of salt100g/3½oz raspberry jam 250g/9oz unsalted butter 100g/3½oz caster sugar 250g/9oz plain flour, plus extra for dusting 125g/4½oz cornflour pinch of salt 100g/3½oz raspberry jam 150g/5½oz unsalted butter, softened200g/7oz icing sugar 2 tsp single cream or full-fat milk½ tsp vanilla extract 150g/5½oz unsalted butter, softened 200g/7oz icing sugar 2 tsp single cream or full-fat milk ½ tsp vanilla extract 48 edible candy eyes 48 edible candy eyes Method Preheat the oven to 180C/170C Fan/Gas 4. Grease two baking trays and line with parchment. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually sift and fold in the flour, cornflour and salt gradually until it binds together. Tip on to a lightly floured work surface. Knead together (take care not to overwork it). Wrap in cling film and put in the fridge for 15 minutes. Flour a work surface and roll the dough to 6mm/¼in thick. Use a small cookie cutter to cut 48 circles. Use an apple corer to cut out a small circle in the centre of 24 of the biscuits. Place on the prepared baking trays and chill in the fridge for 5 minutes. Bake for 15 minutes, or until the edges are just starting to brown. Leave to cool on the baking tray for a minute before carefully transferring to a wire rack to cool completely. For the buttercream, cream the butter in an electric mixer until light and fluffy. Add the icing sugar, cream and vanilla extract and mix well. Place two spoonfuls of icing in a small piping bag. To assemble, spread the biscuits without holes with a bit of icing. Spread half a teaspoonful of jam on top. Place a biscuit with the centre cut out on top and push down very gently. Stick the eyes on with a little piped buttercream. Repeat this process with the remaining shortbread, buttercream, jam eyes to make 24 sandwiches. Use coloured icing to draw on a mouth, eyebrows, mustaches, or whatever you like! Preheat the oven to 180C/170C Fan/Gas 4. Grease two baking trays and line with parchment. Preheat the oven to 180C/170C Fan/Gas 4. Grease two baking trays and line with parchment. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually sift and fold in the flour, cornflour and salt gradually until it binds together. Tip on to a lightly floured work surface. Knead together (take care not to overwork it). Wrap in cling film and put in the fridge for 15 minutes. Cream the butter and sugar together in a bowl until pale and fluffy. Gradually sift and fold in the flour, cornflour and salt gradually until it binds together. Tip on to a lightly floured work surface. Knead together (take care not to overwork it). Wrap in cling film and put in the fridge for 15 minutes. Flour a work surface and roll the dough to 6mm/¼in thick. Use a small cookie cutter to cut 48 circles. Use an apple corer to cut out a small circle in the centre of 24 of the biscuits. Place on the prepared baking trays and chill in the fridge for 5 minutes. Flour a work surface and roll the dough to 6mm/¼in thick. Use a small cookie cutter to cut 48 circles. Use an apple corer to cut out a small circle in the centre of 24 of the biscuits. Place on the prepared baking trays and chill in the fridge for 5 minutes. Bake for 15 minutes, or until the edges are just starting to brown. Leave to cool on the baking tray for a minute before carefully transferring to a wire rack to cool completely. Bake for 15 minutes, or until the edges are just starting to brown. Leave to cool on the baking tray for a minute before carefully transferring to a wire rack to cool completely. For the buttercream, cream the butter in an electric mixer until light and fluffy. Add the icing sugar, cream and vanilla extract and mix well. Place two spoonfuls of icing in a small piping bag. For the buttercream, cream the butter in an electric mixer until light and fluffy. Add the icing sugar, cream and vanilla extract and mix well. Place two spoonfuls of icing in a small piping bag. To assemble, spread the biscuits without holes with a bit of icing. Spread half a teaspoonful of jam on top. Place a biscuit with the centre cut out on top and push down very gently. Stick the eyes on with a little piped buttercream. Repeat this process with the remaining shortbread, buttercream, jam eyes to make 24 sandwiches. Use coloured icing to draw on a mouth, eyebrows, mustaches, or whatever you like! To assemble, spread the biscuits without holes with a bit of icing. Spread half a teaspoonful of jam on top. Place a biscuit with the centre cut out on top and push down very gently. Stick the eyes on with a little piped buttercream. Repeat this process with the remaining shortbread, buttercream, jam eyes to make 24 sandwiches. Use coloured icing to draw on a mouth, eyebrows, mustaches, or whatever you like! Recipe tips The dough is very short and crumbly so be patient and roll out gently."
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} | d9ab18f333a00517ee60003462f9b8a31ecffc9fe21ab2a314806ac9d17ba246 | Lavender shortbread hearts recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lavender_shortbread_43952_16x9.jpg Avid listeners of The Archers will have heard Camilla, Duchess of Cornwall raving about the lavender shortbread that were baked for her by Ian, the chef at Grey Gables. 125g/4½oz lavender caster sugar, plus extra for sprinkling (see Top recipe tip below)225g/8oz unsalted butter, softened 300g/10½oz plain flour, plus extra for dusting50g/1¾oz ground rice 125g/4½oz lavender caster sugar, plus extra for sprinkling (see Top recipe tip below) 225g/8oz unsalted butter, softened 300g/10½oz plain flour, plus extra for dusting 50g/1¾oz ground rice Method Line two large baking trays with baking paper.Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream the sugar and butter together.Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.Using floured hands, work the mixture together to form a smooth paste. Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes.Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar. Leave to chill for a further 30 minutes in the fridge.Meanwhile, preheat the oven to 180C/ 350F/Gas 4. Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely. Line two large baking trays with baking paper. Line two large baking trays with baking paper. Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream the sugar and butter together. Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream the sugar and butter together. Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs. Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs. Using floured hands, work the mixture together to form a smooth paste. Using floured hands, work the mixture together to form a smooth paste. Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes. Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes. Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar. Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar. Leave to chill for a further 30 minutes in the fridge. Leave to chill for a further 30 minutes in the fridge. Meanwhile, preheat the oven to 180C/ 350F/Gas 4. Meanwhile, preheat the oven to 180C/ 350F/Gas 4. Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely. Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely. Recipe tips If you can't find lavender sugar, you can make your own by mixing 1kg/2lb 4 oz caster sugar with two teaspoons of lavender flowers. This can be stored in an airtight jar for up to six months. | {
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"title": "Lavender shortbread hearts 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/lavender_shortbread_43952_16x9.jpg Avid listeners of The Archers will have heard Camilla, Duchess of Cornwall raving about the lavender shortbread that were baked for her by Ian, the chef at Grey Gables. 125g/4½oz lavender caster sugar, plus extra for sprinkling (see Top recipe tip below)225g/8oz unsalted butter, softened 300g/10½oz plain flour, plus extra for dusting50g/1¾oz ground rice 125g/4½oz lavender caster sugar, plus extra for sprinkling (see Top recipe tip below) 225g/8oz unsalted butter, softened 300g/10½oz plain flour, plus extra for dusting 50g/1¾oz ground rice Method Line two large baking trays with baking paper.Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream the sugar and butter together.Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs.Using floured hands, work the mixture together to form a smooth paste. Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes.Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar. Leave to chill for a further 30 minutes in the fridge.Meanwhile, preheat the oven to 180C/ 350F/Gas 4. Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely. Line two large baking trays with baking paper. Line two large baking trays with baking paper. Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream the sugar and butter together. Sieve the sugar into a bowl and reserve the lavender (this stops the lavender seeds getting broken when creaming the butter and sugar). Add the butter and cream the sugar and butter together. Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs. Sift the flour and ground rice into the mixture, add the reserved lavender seeds and mix with a wooden spoon until the mixture resembles breadcrumbs. Using floured hands, work the mixture together to form a smooth paste. Using floured hands, work the mixture together to form a smooth paste. Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes. Tip onto a lightly floured work surface and knead gently until the dough is smooth. Chill the dough in the fridge for 15 minutes. Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar. Roll the dough out to a 5mm/¼in thickness, and cut out biscuits using a heart-shaped cutter. Place the hearts onto the baking trays, and sprinkle with a little extra lavender sugar. Leave to chill for a further 30 minutes in the fridge. Leave to chill for a further 30 minutes in the fridge. Meanwhile, preheat the oven to 180C/ 350F/Gas 4. Meanwhile, preheat the oven to 180C/ 350F/Gas 4. Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely. Bake for 15-20 minutes, or until pale golden-brown. Carefully place the biscuits onto a cooling rack., sprinkle with extra lavender sugar and set aside to cool completely. Recipe tips If you can't find lavender sugar, you can make your own by mixing 1kg/2lb 4 oz caster sugar with two teaspoons of lavender flowers. This can be stored in an airtight jar for up to six months."
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} | 4edbc4f4c63cc5f5a37b0b003911105db7db9d759a1055f7d72a1b067ef734fa | Kids' spaghetti and meatballs recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mos_magic_meatballs_53940_16x9.jpg Get the kids to help you whip up some magic meatballs with this easy recipe. Top with homemade tomato sauce. 4 cream crackers500g/1lb 2oz lean beef mince 1 tsp dried mixed herbs1 free-range egg1 tbsp olive oil 4 cream crackers 500g/1lb 2oz lean beef mince 1 tsp dried mixed herbs 1 free-range egg 1 tbsp olive oil 1 tbsp olive oil2 onions, finely chopped1 small carrot, grated1 garlic clove, crushed1 x 400g tin chopped tomatoes2 tbsp tomato purée500g/1lb 2oz spaghetti, cooked according to packet instructionssalt and pepper 1 tbsp olive oil 2 onions, finely chopped 1 small carrot, grated 1 garlic clove, crushed 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 500g/1lb 2oz spaghetti, cooked according to packet instructions salt and pepper Method Put the cream crackers in a plastic bag. Wrap the bag in a tea towel and bash with a rolling pin until crushed.Put the mince in a large bowl, add the mixed herbs and crushed cream crackers. Tap the egg gently on the side of the bowl and crack the egg into the bowl. Mix the mince mixture together with your hands, wet hands are best for this job. Really get squished in so all the ingredients are mixed together. To shape the meatballs take a spoonful of the mince mixture and place in the palm of your hands. Cup your other hand over the mince and roll to make perfectly round meatballs. Make 16 meatballs, put the meatballs on a large plate and chill in the fridge for 20 minutes. Wash your hands before the next step, it is very important to always wash your hands after handling raw meat and fish.To make the tomato sauce, heat a large pan and add the oil. Add the onion, carrots and garlic and fry for 6 minutes, or until soft but not browned. Add the tinned tomatoes and tomato purée. Season with salt and pepper and allow to simmer for 15 minutes on a low heat.Heat a tablespoon of oil in another shallow pan, add the meatballs and cook over a medium heat for a few minutes until browned on the outside. To keep your meatballs round when frying, hold the handle of the pan and shake the pan in a round action so that the meatballs never have a chance to settle and flatten and remain round. When the meatballs are evenly browned and cooked through, add them to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with spaghetti. Put the cream crackers in a plastic bag. Wrap the bag in a tea towel and bash with a rolling pin until crushed. Put the cream crackers in a plastic bag. Wrap the bag in a tea towel and bash with a rolling pin until crushed. Put the mince in a large bowl, add the mixed herbs and crushed cream crackers. Tap the egg gently on the side of the bowl and crack the egg into the bowl. Mix the mince mixture together with your hands, wet hands are best for this job. Really get squished in so all the ingredients are mixed together. Put the mince in a large bowl, add the mixed herbs and crushed cream crackers. Tap the egg gently on the side of the bowl and crack the egg into the bowl. Mix the mince mixture together with your hands, wet hands are best for this job. Really get squished in so all the ingredients are mixed together. To shape the meatballs take a spoonful of the mince mixture and place in the palm of your hands. Cup your other hand over the mince and roll to make perfectly round meatballs. Make 16 meatballs, put the meatballs on a large plate and chill in the fridge for 20 minutes. To shape the meatballs take a spoonful of the mince mixture and place in the palm of your hands. Cup your other hand over the mince and roll to make perfectly round meatballs. Make 16 meatballs, put the meatballs on a large plate and chill in the fridge for 20 minutes. Wash your hands before the next step, it is very important to always wash your hands after handling raw meat and fish. Wash your hands before the next step, it is very important to always wash your hands after handling raw meat and fish. To make the tomato sauce, heat a large pan and add the oil. Add the onion, carrots and garlic and fry for 6 minutes, or until soft but not browned. Add the tinned tomatoes and tomato purée. Season with salt and pepper and allow to simmer for 15 minutes on a low heat. To make the tomato sauce, heat a large pan and add the oil. Add the onion, carrots and garlic and fry for 6 minutes, or until soft but not browned. Add the tinned tomatoes and tomato purée. Season with salt and pepper and allow to simmer for 15 minutes on a low heat. Heat a tablespoon of oil in another shallow pan, add the meatballs and cook over a medium heat for a few minutes until browned on the outside. To keep your meatballs round when frying, hold the handle of the pan and shake the pan in a round action so that the meatballs never have a chance to settle and flatten and remain round. Heat a tablespoon of oil in another shallow pan, add the meatballs and cook over a medium heat for a few minutes until browned on the outside. To keep your meatballs round when frying, hold the handle of the pan and shake the pan in a round action so that the meatballs never have a chance to settle and flatten and remain round. When the meatballs are evenly browned and cooked through, add them to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with spaghetti. When the meatballs are evenly browned and cooked through, add them to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with spaghetti. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mos_magic_meatballs_53940_16x9.jpg Get the kids to help you whip up some magic meatballs with this easy recipe. Top with homemade tomato sauce. 4 cream crackers500g/1lb 2oz lean beef mince 1 tsp dried mixed herbs1 free-range egg1 tbsp olive oil 4 cream crackers 500g/1lb 2oz lean beef mince 1 tsp dried mixed herbs 1 free-range egg 1 tbsp olive oil 1 tbsp olive oil2 onions, finely chopped1 small carrot, grated1 garlic clove, crushed1 x 400g tin chopped tomatoes2 tbsp tomato purée500g/1lb 2oz spaghetti, cooked according to packet instructionssalt and pepper 1 tbsp olive oil 2 onions, finely chopped 1 small carrot, grated 1 garlic clove, crushed 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 500g/1lb 2oz spaghetti, cooked according to packet instructions salt and pepper Method Put the cream crackers in a plastic bag. Wrap the bag in a tea towel and bash with a rolling pin until crushed.Put the mince in a large bowl, add the mixed herbs and crushed cream crackers. Tap the egg gently on the side of the bowl and crack the egg into the bowl. Mix the mince mixture together with your hands, wet hands are best for this job. Really get squished in so all the ingredients are mixed together. To shape the meatballs take a spoonful of the mince mixture and place in the palm of your hands. Cup your other hand over the mince and roll to make perfectly round meatballs. Make 16 meatballs, put the meatballs on a large plate and chill in the fridge for 20 minutes. Wash your hands before the next step, it is very important to always wash your hands after handling raw meat and fish.To make the tomato sauce, heat a large pan and add the oil. Add the onion, carrots and garlic and fry for 6 minutes, or until soft but not browned. Add the tinned tomatoes and tomato purée. Season with salt and pepper and allow to simmer for 15 minutes on a low heat.Heat a tablespoon of oil in another shallow pan, add the meatballs and cook over a medium heat for a few minutes until browned on the outside. To keep your meatballs round when frying, hold the handle of the pan and shake the pan in a round action so that the meatballs never have a chance to settle and flatten and remain round. When the meatballs are evenly browned and cooked through, add them to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with spaghetti. Put the cream crackers in a plastic bag. Wrap the bag in a tea towel and bash with a rolling pin until crushed. Put the cream crackers in a plastic bag. Wrap the bag in a tea towel and bash with a rolling pin until crushed. Put the mince in a large bowl, add the mixed herbs and crushed cream crackers. Tap the egg gently on the side of the bowl and crack the egg into the bowl. Mix the mince mixture together with your hands, wet hands are best for this job. Really get squished in so all the ingredients are mixed together. Put the mince in a large bowl, add the mixed herbs and crushed cream crackers. Tap the egg gently on the side of the bowl and crack the egg into the bowl. Mix the mince mixture together with your hands, wet hands are best for this job. Really get squished in so all the ingredients are mixed together. To shape the meatballs take a spoonful of the mince mixture and place in the palm of your hands. Cup your other hand over the mince and roll to make perfectly round meatballs. Make 16 meatballs, put the meatballs on a large plate and chill in the fridge for 20 minutes. To shape the meatballs take a spoonful of the mince mixture and place in the palm of your hands. Cup your other hand over the mince and roll to make perfectly round meatballs. Make 16 meatballs, put the meatballs on a large plate and chill in the fridge for 20 minutes. Wash your hands before the next step, it is very important to always wash your hands after handling raw meat and fish. Wash your hands before the next step, it is very important to always wash your hands after handling raw meat and fish. To make the tomato sauce, heat a large pan and add the oil. Add the onion, carrots and garlic and fry for 6 minutes, or until soft but not browned. Add the tinned tomatoes and tomato purée. Season with salt and pepper and allow to simmer for 15 minutes on a low heat. To make the tomato sauce, heat a large pan and add the oil. Add the onion, carrots and garlic and fry for 6 minutes, or until soft but not browned. Add the tinned tomatoes and tomato purée. Season with salt and pepper and allow to simmer for 15 minutes on a low heat. Heat a tablespoon of oil in another shallow pan, add the meatballs and cook over a medium heat for a few minutes until browned on the outside. To keep your meatballs round when frying, hold the handle of the pan and shake the pan in a round action so that the meatballs never have a chance to settle and flatten and remain round. Heat a tablespoon of oil in another shallow pan, add the meatballs and cook over a medium heat for a few minutes until browned on the outside. To keep your meatballs round when frying, hold the handle of the pan and shake the pan in a round action so that the meatballs never have a chance to settle and flatten and remain round. When the meatballs are evenly browned and cooked through, add them to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with spaghetti. When the meatballs are evenly browned and cooked through, add them to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with spaghetti."
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} | 443735b11392e3358322c28e744c77a7e0aecbf64301e89d86dfa27574d368b5 | Easy chow mein for kids recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_chow_mein_for_kids_81406_16x9.jpg Kids can make this recipe with their parents for a delicious and easy dinner. Perfect for introducing the kids to the kitchen. 200g/7oz dried egg noodles (or rice or soba noodles)1 large carrot2 spring onions50g/1¾oz green beans, peas or mangetout (fresh or frozen)handful beansprouts, cabbage leaves, sliced pepper, broccoli florets or mushrooms (optional)2 tsp vegetable or sunflower oil 1 garlic clove, finely chopped by an adult or crushed in a garlic presshandful shredded cooked meat, prawns or tofu (optional) 200g/7oz dried egg noodles (or rice or soba noodles) 1 large carrot 2 spring onions 50g/1¾oz green beans, peas or mangetout (fresh or frozen) handful beansprouts, cabbage leaves, sliced pepper, broccoli florets or mushrooms (optional) 2 tsp vegetable or sunflower oil 1 garlic clove, finely chopped by an adult or crushed in a garlic press handful shredded cooked meat, prawns or tofu (optional) 1 tbsp soy sauce (low-salt version if possible)2 tsp honey1 tsp tomato ketchuphalf a lemon, juice only 1 tbsp soy sauce (low-salt version if possible) 2 tsp honey 1 tsp tomato ketchup half a lemon, juice only Method Adult’s job: Place the dried noodles in a heatproof bowl and add boiling water from the kettle. They will take approximately five minutes to cook and this is fun for children to watch but be careful of the hot water. When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water.Kid’s job: Peel and grate the carrot. This can be done by kids but be cautious using graters and peelers as they can be very sharp. Kids can chop any other vegetables you want to include. Everything should be sliced thinly if possible.Kid’s job: In a small bowl mix together the soy, honey, ketchup and lemon juice. Have a taste - it should be tangy but sweet. You can add a little more of the ingredients as needed.Adult’s job: Heat a large frying pan or wok and add the oil. Add the garlic and stir fry for a few seconds, then add the grated carrots, spring onions and the beans or peas (either raw or from frozen) as well as any other raw veg or cooked meats you want to add. Adult’s job: Stir fry for two minutes on a high heat before adding the sauce and a splash of water. Taste (kids can do this). You may need extra honey, lemon or soy sauce.Adult’s job: Add the cooked noodles to the stir-fried ingredients along with the beansprouts if you are using them. Stir the chow mein for a couple of minutes over a high heat to finish the dish. Serve in a bowl - try using chopsticks! Adult’s job: Place the dried noodles in a heatproof bowl and add boiling water from the kettle. They will take approximately five minutes to cook and this is fun for children to watch but be careful of the hot water. When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water. Adult’s job: Place the dried noodles in a heatproof bowl and add boiling water from the kettle. They will take approximately five minutes to cook and this is fun for children to watch but be careful of the hot water. When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water. Kid’s job: Peel and grate the carrot. This can be done by kids but be cautious using graters and peelers as they can be very sharp. Kids can chop any other vegetables you want to include. Everything should be sliced thinly if possible. Kid’s job: Peel and grate the carrot. This can be done by kids but be cautious using graters and peelers as they can be very sharp. Kids can chop any other vegetables you want to include. Everything should be sliced thinly if possible. Kid’s job: In a small bowl mix together the soy, honey, ketchup and lemon juice. Have a taste - it should be tangy but sweet. You can add a little more of the ingredients as needed. Kid’s job: In a small bowl mix together the soy, honey, ketchup and lemon juice. Have a taste - it should be tangy but sweet. You can add a little more of the ingredients as needed. Adult’s job: Heat a large frying pan or wok and add the oil. Add the garlic and stir fry for a few seconds, then add the grated carrots, spring onions and the beans or peas (either raw or from frozen) as well as any other raw veg or cooked meats you want to add. Adult’s job: Heat a large frying pan or wok and add the oil. Add the garlic and stir fry for a few seconds, then add the grated carrots, spring onions and the beans or peas (either raw or from frozen) as well as any other raw veg or cooked meats you want to add. Adult’s job: Stir fry for two minutes on a high heat before adding the sauce and a splash of water. Taste (kids can do this). You may need extra honey, lemon or soy sauce. Adult’s job: Stir fry for two minutes on a high heat before adding the sauce and a splash of water. Taste (kids can do this). You may need extra honey, lemon or soy sauce. Adult’s job: Add the cooked noodles to the stir-fried ingredients along with the beansprouts if you are using them. Stir the chow mein for a couple of minutes over a high heat to finish the dish. Serve in a bowl - try using chopsticks! Adult’s job: Add the cooked noodles to the stir-fried ingredients along with the beansprouts if you are using them. Stir the chow mein for a couple of minutes over a high heat to finish the dish. Serve in a bowl - try using chopsticks! Recipe tips Safety first! Graters can be really sharp and can cut small knuckles so make sure you only use larger pieces of vegetable which keep fingers away from the metal blade. Always use graters resting on a chopping board, not held over bowls. You can help by gently holding the vegetable and the child’s hand for the first few grates so they can feel what to do. It is always better to leave the last bit of any vegetable rather than chopping or grating close to the fingers. Rotary graters are safer to use and cost under £10. Use a knife which doesn’t have a pointy end- you can buy plastic “salad knives” for very little money which are ideal for kids to use, they can also use scallop-edged "sandwich knife" (not a serrated one which cuts fingers easily). Kids may need help chopping hard vegetables. There are lots of things that can be ripped by hand or chopped with (clean, child-friendly) scissors - herbs, greens, spring onions and salad don’t really need to be chopped with a knife. | {
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"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_chow_mein_for_kids_81406_16x9.jpg Kids can make this recipe with their parents for a delicious and easy dinner. Perfect for introducing the kids to the kitchen. 200g/7oz dried egg noodles (or rice or soba noodles)1 large carrot2 spring onions50g/1¾oz green beans, peas or mangetout (fresh or frozen)handful beansprouts, cabbage leaves, sliced pepper, broccoli florets or mushrooms (optional)2 tsp vegetable or sunflower oil 1 garlic clove, finely chopped by an adult or crushed in a garlic presshandful shredded cooked meat, prawns or tofu (optional) 200g/7oz dried egg noodles (or rice or soba noodles) 1 large carrot 2 spring onions 50g/1¾oz green beans, peas or mangetout (fresh or frozen) handful beansprouts, cabbage leaves, sliced pepper, broccoli florets or mushrooms (optional) 2 tsp vegetable or sunflower oil 1 garlic clove, finely chopped by an adult or crushed in a garlic press handful shredded cooked meat, prawns or tofu (optional) 1 tbsp soy sauce (low-salt version if possible)2 tsp honey1 tsp tomato ketchuphalf a lemon, juice only 1 tbsp soy sauce (low-salt version if possible) 2 tsp honey 1 tsp tomato ketchup half a lemon, juice only Method Adult’s job: Place the dried noodles in a heatproof bowl and add boiling water from the kettle. They will take approximately five minutes to cook and this is fun for children to watch but be careful of the hot water. When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water.Kid’s job: Peel and grate the carrot. This can be done by kids but be cautious using graters and peelers as they can be very sharp. Kids can chop any other vegetables you want to include. Everything should be sliced thinly if possible.Kid’s job: In a small bowl mix together the soy, honey, ketchup and lemon juice. Have a taste - it should be tangy but sweet. You can add a little more of the ingredients as needed.Adult’s job: Heat a large frying pan or wok and add the oil. Add the garlic and stir fry for a few seconds, then add the grated carrots, spring onions and the beans or peas (either raw or from frozen) as well as any other raw veg or cooked meats you want to add. Adult’s job: Stir fry for two minutes on a high heat before adding the sauce and a splash of water. Taste (kids can do this). You may need extra honey, lemon or soy sauce.Adult’s job: Add the cooked noodles to the stir-fried ingredients along with the beansprouts if you are using them. Stir the chow mein for a couple of minutes over a high heat to finish the dish. Serve in a bowl - try using chopsticks! Adult’s job: Place the dried noodles in a heatproof bowl and add boiling water from the kettle. They will take approximately five minutes to cook and this is fun for children to watch but be careful of the hot water. When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water. Adult’s job: Place the dried noodles in a heatproof bowl and add boiling water from the kettle. They will take approximately five minutes to cook and this is fun for children to watch but be careful of the hot water. When the noodles are cooked, drain them in a sieve and rinse the noodles under cold water. Kid’s job: Peel and grate the carrot. This can be done by kids but be cautious using graters and peelers as they can be very sharp. Kids can chop any other vegetables you want to include. Everything should be sliced thinly if possible. Kid’s job: Peel and grate the carrot. This can be done by kids but be cautious using graters and peelers as they can be very sharp. Kids can chop any other vegetables you want to include. Everything should be sliced thinly if possible. Kid’s job: In a small bowl mix together the soy, honey, ketchup and lemon juice. Have a taste - it should be tangy but sweet. You can add a little more of the ingredients as needed. Kid’s job: In a small bowl mix together the soy, honey, ketchup and lemon juice. Have a taste - it should be tangy but sweet. You can add a little more of the ingredients as needed. Adult’s job: Heat a large frying pan or wok and add the oil. Add the garlic and stir fry for a few seconds, then add the grated carrots, spring onions and the beans or peas (either raw or from frozen) as well as any other raw veg or cooked meats you want to add. Adult’s job: Heat a large frying pan or wok and add the oil. Add the garlic and stir fry for a few seconds, then add the grated carrots, spring onions and the beans or peas (either raw or from frozen) as well as any other raw veg or cooked meats you want to add. Adult’s job: Stir fry for two minutes on a high heat before adding the sauce and a splash of water. Taste (kids can do this). You may need extra honey, lemon or soy sauce. Adult’s job: Stir fry for two minutes on a high heat before adding the sauce and a splash of water. Taste (kids can do this). You may need extra honey, lemon or soy sauce. Adult’s job: Add the cooked noodles to the stir-fried ingredients along with the beansprouts if you are using them. Stir the chow mein for a couple of minutes over a high heat to finish the dish. Serve in a bowl - try using chopsticks! Adult’s job: Add the cooked noodles to the stir-fried ingredients along with the beansprouts if you are using them. Stir the chow mein for a couple of minutes over a high heat to finish the dish. Serve in a bowl - try using chopsticks! Recipe tips Safety first! Graters can be really sharp and can cut small knuckles so make sure you only use larger pieces of vegetable which keep fingers away from the metal blade. Always use graters resting on a chopping board, not held over bowls. You can help by gently holding the vegetable and the child’s hand for the first few grates so they can feel what to do. It is always better to leave the last bit of any vegetable rather than chopping or grating close to the fingers. Rotary graters are safer to use and cost under £10. Use a knife which doesn’t have a pointy end- you can buy plastic “salad knives” for very little money which are ideal for kids to use, they can also use scallop-edged \"sandwich knife\" (not a serrated one which cuts fingers easily). Kids may need help chopping hard vegetables. There are lots of things that can be ripped by hand or chopped with (clean, child-friendly) scissors - herbs, greens, spring onions and salad don’t really need to be chopped with a knife."
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} | 638d7cd3fc0ad500aa95737416c7524cd0df3299c7ef6761407c3c1dcb7d4dbb | Kids’ minestrone soup recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_minestrone_soup_40496_16x9.jpg Italian vegetable soups are light and healthy - kids can do most of the preparation and can help with flavouring the soup. It is best for an adult to do the actual cooking at the hob but kids can watch if they can do this from a safe distance on a stable stool or step. 1 tsp olive oil or butter, for frying2 spring onions or a small leek 1 carrot handful peas (frozen or fresh) small handful green beans (frozen or fresh)couple of cabbage leaves (any type of cabbage, kale, spinach or greens will do)1 garlic clove, finely chopped by an adult 1 tsp dried oregano, basil or thyme or mixed dried herbs 1 tsp tomato purée1 x 400g/14oz tin chopped tomatoes1 x 400g/14oz tin cannellini beans2 rashers cooked back bacon or ham, chopped (optional)600ml/20fl oz reduced-salt vegetable stock30g/1oz dried small pasta such as orzo, stars, alphabet shapes or broken dried spaghettismall bunch fresh basil or parsley, choppedlemon juice, to tastesugar, to tastefreshly ground black pepper 1 tsp olive oil or butter, for frying 2 spring onions or a small leek 1 carrot handful peas (frozen or fresh) small handful green beans (frozen or fresh) couple of cabbage leaves (any type of cabbage, kale, spinach or greens will do) 1 garlic clove, finely chopped by an adult 1 tsp dried oregano, basil or thyme or mixed dried herbs 1 tsp tomato purée 1 x 400g/14oz tin chopped tomatoes 1 x 400g/14oz tin cannellini beans 2 rashers cooked back bacon or ham, chopped (optional) 600ml/20fl oz reduced-salt vegetable stock 30g/1oz dried small pasta such as orzo, stars, alphabet shapes or broken dried spaghetti small bunch fresh basil or parsley, chopped lemon juice, to taste sugar, to taste freshly ground black pepper Method Kid’s job: Chop all of the vegetables into tiny pieces, as small as you can (you can leave the peas whole). You can use your fingers, or a salad knife (with an adults help) or use clean child-friendly scissors to chop the herbs, cabbage and spring onions.Adult’s job: Heat a large saucepan and add a teaspoon of olive oil or butter. Gently fry the spring onion or leek for five minutes, stirring often.Adult’s job: Add the garlic, the rest of the vegetables, dried herbs and tomato puree and stir for a minute.Adult’s job: Add the tinned tomatoes and stock and bring to the boil.Adult’s job: Add the pasta and any meat or beans you want to use and cook for 8 more minutes.Kid’s job:Get your grown up to spoon a little of the soup into a small bowl for you and let it cool a little. Have a taste and see what you think…if you like you can add a squeeze of lemon juice, a little sugar or some black pepper. Adult’s job: spoon into bowls to serve. You can either sprinkle herbs on top or put them in a small bowl on the table for the kids to taste first. The soup is great served with chunky bread. Kid’s job: Chop all of the vegetables into tiny pieces, as small as you can (you can leave the peas whole). You can use your fingers, or a salad knife (with an adults help) or use clean child-friendly scissors to chop the herbs, cabbage and spring onions. Kid’s job: Chop all of the vegetables into tiny pieces, as small as you can (you can leave the peas whole). You can use your fingers, or a salad knife (with an adults help) or use clean child-friendly scissors to chop the herbs, cabbage and spring onions. Adult’s job: Heat a large saucepan and add a teaspoon of olive oil or butter. Gently fry the spring onion or leek for five minutes, stirring often. Adult’s job: Heat a large saucepan and add a teaspoon of olive oil or butter. Gently fry the spring onion or leek for five minutes, stirring often. Adult’s job: Add the garlic, the rest of the vegetables, dried herbs and tomato puree and stir for a minute. Adult’s job: Add the garlic, the rest of the vegetables, dried herbs and tomato puree and stir for a minute. Adult’s job: Add the tinned tomatoes and stock and bring to the boil. Adult’s job: Add the tinned tomatoes and stock and bring to the boil. Adult’s job: Add the pasta and any meat or beans you want to use and cook for 8 more minutes. Adult’s job: Add the pasta and any meat or beans you want to use and cook for 8 more minutes. Kid’s job:Get your grown up to spoon a little of the soup into a small bowl for you and let it cool a little. Have a taste and see what you think…if you like you can add a squeeze of lemon juice, a little sugar or some black pepper. Kid’s job:Get your grown up to spoon a little of the soup into a small bowl for you and let it cool a little. Have a taste and see what you think…if you like you can add a squeeze of lemon juice, a little sugar or some black pepper. Adult’s job: spoon into bowls to serve. You can either sprinkle herbs on top or put them in a small bowl on the table for the kids to taste first. The soup is great served with chunky bread. Adult’s job: spoon into bowls to serve. You can either sprinkle herbs on top or put them in a small bowl on the table for the kids to taste first. The soup is great served with chunky bread. Recipe tips Safety first! Use a knife which doesn’t have a pointy end. You can buy plastic “salad knives” for very little money which are ideal for kids to use, they can also use a scallop-edged "sandwich knife" (not a serrated one which cuts fingers easily). Kids may need help chopping hard vegetables. There are lots of things that can be ripped by hand or chopped with (clean, child-friendly) scissors, such as herbs, greens, spring onions and salad - they don’t really need to be chopped with a knife. | {
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"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_minestrone_soup_40496_16x9.jpg Italian vegetable soups are light and healthy - kids can do most of the preparation and can help with flavouring the soup. It is best for an adult to do the actual cooking at the hob but kids can watch if they can do this from a safe distance on a stable stool or step. 1 tsp olive oil or butter, for frying2 spring onions or a small leek 1 carrot handful peas (frozen or fresh) small handful green beans (frozen or fresh)couple of cabbage leaves (any type of cabbage, kale, spinach or greens will do)1 garlic clove, finely chopped by an adult 1 tsp dried oregano, basil or thyme or mixed dried herbs 1 tsp tomato purée1 x 400g/14oz tin chopped tomatoes1 x 400g/14oz tin cannellini beans2 rashers cooked back bacon or ham, chopped (optional)600ml/20fl oz reduced-salt vegetable stock30g/1oz dried small pasta such as orzo, stars, alphabet shapes or broken dried spaghettismall bunch fresh basil or parsley, choppedlemon juice, to tastesugar, to tastefreshly ground black pepper 1 tsp olive oil or butter, for frying 2 spring onions or a small leek 1 carrot handful peas (frozen or fresh) small handful green beans (frozen or fresh) couple of cabbage leaves (any type of cabbage, kale, spinach or greens will do) 1 garlic clove, finely chopped by an adult 1 tsp dried oregano, basil or thyme or mixed dried herbs 1 tsp tomato purée 1 x 400g/14oz tin chopped tomatoes 1 x 400g/14oz tin cannellini beans 2 rashers cooked back bacon or ham, chopped (optional) 600ml/20fl oz reduced-salt vegetable stock 30g/1oz dried small pasta such as orzo, stars, alphabet shapes or broken dried spaghetti small bunch fresh basil or parsley, chopped lemon juice, to taste sugar, to taste freshly ground black pepper Method Kid’s job: Chop all of the vegetables into tiny pieces, as small as you can (you can leave the peas whole). You can use your fingers, or a salad knife (with an adults help) or use clean child-friendly scissors to chop the herbs, cabbage and spring onions.Adult’s job: Heat a large saucepan and add a teaspoon of olive oil or butter. Gently fry the spring onion or leek for five minutes, stirring often.Adult’s job: Add the garlic, the rest of the vegetables, dried herbs and tomato puree and stir for a minute.Adult’s job: Add the tinned tomatoes and stock and bring to the boil.Adult’s job: Add the pasta and any meat or beans you want to use and cook for 8 more minutes.Kid’s job:Get your grown up to spoon a little of the soup into a small bowl for you and let it cool a little. Have a taste and see what you think…if you like you can add a squeeze of lemon juice, a little sugar or some black pepper. Adult’s job: spoon into bowls to serve. You can either sprinkle herbs on top or put them in a small bowl on the table for the kids to taste first. The soup is great served with chunky bread. Kid’s job: Chop all of the vegetables into tiny pieces, as small as you can (you can leave the peas whole). You can use your fingers, or a salad knife (with an adults help) or use clean child-friendly scissors to chop the herbs, cabbage and spring onions. Kid’s job: Chop all of the vegetables into tiny pieces, as small as you can (you can leave the peas whole). You can use your fingers, or a salad knife (with an adults help) or use clean child-friendly scissors to chop the herbs, cabbage and spring onions. Adult’s job: Heat a large saucepan and add a teaspoon of olive oil or butter. Gently fry the spring onion or leek for five minutes, stirring often. Adult’s job: Heat a large saucepan and add a teaspoon of olive oil or butter. Gently fry the spring onion or leek for five minutes, stirring often. Adult’s job: Add the garlic, the rest of the vegetables, dried herbs and tomato puree and stir for a minute. Adult’s job: Add the garlic, the rest of the vegetables, dried herbs and tomato puree and stir for a minute. Adult’s job: Add the tinned tomatoes and stock and bring to the boil. Adult’s job: Add the tinned tomatoes and stock and bring to the boil. Adult’s job: Add the pasta and any meat or beans you want to use and cook for 8 more minutes. Adult’s job: Add the pasta and any meat or beans you want to use and cook for 8 more minutes. Kid’s job:Get your grown up to spoon a little of the soup into a small bowl for you and let it cool a little. Have a taste and see what you think…if you like you can add a squeeze of lemon juice, a little sugar or some black pepper. Kid’s job:Get your grown up to spoon a little of the soup into a small bowl for you and let it cool a little. Have a taste and see what you think…if you like you can add a squeeze of lemon juice, a little sugar or some black pepper. Adult’s job: spoon into bowls to serve. You can either sprinkle herbs on top or put them in a small bowl on the table for the kids to taste first. The soup is great served with chunky bread. Adult’s job: spoon into bowls to serve. You can either sprinkle herbs on top or put them in a small bowl on the table for the kids to taste first. The soup is great served with chunky bread. Recipe tips Safety first! Use a knife which doesn’t have a pointy end. You can buy plastic “salad knives” for very little money which are ideal for kids to use, they can also use a scallop-edged \"sandwich knife\" (not a serrated one which cuts fingers easily). Kids may need help chopping hard vegetables. There are lots of things that can be ripped by hand or chopped with (clean, child-friendly) scissors, such as herbs, greens, spring onions and salad - they don’t really need to be chopped with a knife."
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} | 9d9e0c440d5579d672f11c0d82c511364d437d2e2958938531ec16348e92b8a2 | Cheese and chive scones recipe
An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_chive_scones_08535_16x9.jpg A crowd-pleasing savoury scone with cheddar and chives. They are very simple to make and it's great fun stamping out the circles of dough. Scones are best eaten fresh, but freeze very well once cooked, so any extras can be stored in the freezer for another day. pinch of salt1 tsp mustard powder1 tsp baking powder225g/8oz self-raising flour, plus extra for dusting55g/2oz unsalted butter, chilled and cut into cubes120g/4½ oz cheddar, grated1 tbsp freshly chopped chives100ml/3½fl oz cold milk, plus extra for glazing pinch of salt 1 tsp mustard powder 1 tsp baking powder 225g/8oz self-raising flour, plus extra for dusting 55g/2oz unsalted butter, chilled and cut into cubes 120g/4½ oz cheddar, grated 1 tbsp freshly chopped chives 100ml/3½fl oz cold milk, plus extra for glazing Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper.Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy.Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting.Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in. Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don’t add too much, it should be a crumbly dough-like consistency.Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don’t roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones. Using a medium-sized cutter (about 4–5cm/1½– 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise. Place the scones on the lined baking sheet and repeat until you have used all the dough. Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese.Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you’ve made a good scone if it tears easily! Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper. Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy. Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy. Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting. Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting. Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in. Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in. Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don’t add too much, it should be a crumbly dough-like consistency. Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don’t add too much, it should be a crumbly dough-like consistency. Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don’t roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones. Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don’t roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones. Using a medium-sized cutter (about 4–5cm/1½– 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise. Using a medium-sized cutter (about 4–5cm/1½– 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise. Place the scones on the lined baking sheet and repeat until you have used all the dough. Place the scones on the lined baking sheet and repeat until you have used all the dough. Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese. Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese. Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you’ve made a good scone if it tears easily! Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you’ve made a good scone if it tears easily! Recipe tips Don't forget to wash your hands before cooking. If children are baking, they should have adult supervision when chopping the chives and using the oven. Using your fingertips to rub in the butter stops the butter form melting and helps to incorporate air into the mixture making your scones lighter. You can use kitchen scissors to chop the chives. Cold milk will help prevent the butter from melting while you make the dough. | {
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"content": "An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_chive_scones_08535_16x9.jpg A crowd-pleasing savoury scone with cheddar and chives. They are very simple to make and it's great fun stamping out the circles of dough. Scones are best eaten fresh, but freeze very well once cooked, so any extras can be stored in the freezer for another day. pinch of salt1 tsp mustard powder1 tsp baking powder225g/8oz self-raising flour, plus extra for dusting55g/2oz unsalted butter, chilled and cut into cubes120g/4½ oz cheddar, grated1 tbsp freshly chopped chives100ml/3½fl oz cold milk, plus extra for glazing pinch of salt 1 tsp mustard powder 1 tsp baking powder 225g/8oz self-raising flour, plus extra for dusting 55g/2oz unsalted butter, chilled and cut into cubes 120g/4½ oz cheddar, grated 1 tbsp freshly chopped chives 100ml/3½fl oz cold milk, plus extra for glazing Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper.Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy.Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting.Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in. Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don’t add too much, it should be a crumbly dough-like consistency.Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don’t roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones. Using a medium-sized cutter (about 4–5cm/1½– 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise. Place the scones on the lined baking sheet and repeat until you have used all the dough. Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese.Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you’ve made a good scone if it tears easily! Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper. Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy. Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy. Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting. Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting. Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in. Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in. Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don’t add too much, it should be a crumbly dough-like consistency. Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don’t add too much, it should be a crumbly dough-like consistency. Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don’t roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones. Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don’t roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones. Using a medium-sized cutter (about 4–5cm/1½– 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise. Using a medium-sized cutter (about 4–5cm/1½– 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise. Place the scones on the lined baking sheet and repeat until you have used all the dough. Place the scones on the lined baking sheet and repeat until you have used all the dough. Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese. Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese. Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you’ve made a good scone if it tears easily! Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you’ve made a good scone if it tears easily! Recipe tips Don't forget to wash your hands before cooking. If children are baking, they should have adult supervision when chopping the chives and using the oven. Using your fingertips to rub in the butter stops the butter form melting and helps to incorporate air into the mixture making your scones lighter. You can use kitchen scissors to chop the chives. Cold milk will help prevent the butter from melting while you make the dough."
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} | edbb6c5cfb2b53ae1736a0a1a1ee1e7f4d8f9ca86c1d0cea3b186001918c5e05 | Kids' soda bread recipe
An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soda_bread_33805_16x9.jpg Soda bread is a great recipe to try baking with kids and makes a change from cakes. This version gets a healthy boost from linseeds and yoghurt. 75g/3oz plain flour100g/3½oz wholemeal flour25g/1oz oats1½ tsp caster sugar½ tsp salt½ tsp bicarbonate of soda2 tbsp linseeds (you can use sesame or sunflower seeds, or just leave them out)175ml/6fl oz natural yoghurt 75g/3oz plain flour 100g/3½oz wholemeal flour 25g/1oz oats 1½ tsp caster sugar ½ tsp salt ½ tsp bicarbonate of soda 2 tbsp linseeds (you can use sesame or sunflower seeds, or just leave them out) 175ml/6fl oz natural yoghurt Method Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry.Tip the dough out onto a floured work surface and knead for a few minutes until smooth.Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Bake in the oven for 20-25 minutes. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry. Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry. Tip the dough out onto a floured work surface and knead for a few minutes until smooth. Tip the dough out onto a floured work surface and knead for a few minutes until smooth. Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Bake in the oven for 20-25 minutes. Bake in the oven for 20-25 minutes. | {
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"title": "Kids' soda bread recipe",
"content": "An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/soda_bread_33805_16x9.jpg Soda bread is a great recipe to try baking with kids and makes a change from cakes. This version gets a healthy boost from linseeds and yoghurt. 75g/3oz plain flour100g/3½oz wholemeal flour25g/1oz oats1½ tsp caster sugar½ tsp salt½ tsp bicarbonate of soda2 tbsp linseeds (you can use sesame or sunflower seeds, or just leave them out)175ml/6fl oz natural yoghurt 75g/3oz plain flour 100g/3½oz wholemeal flour 25g/1oz oats 1½ tsp caster sugar ½ tsp salt ½ tsp bicarbonate of soda 2 tbsp linseeds (you can use sesame or sunflower seeds, or just leave them out) 175ml/6fl oz natural yoghurt Method Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry.Tip the dough out onto a floured work surface and knead for a few minutes until smooth.Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Bake in the oven for 20-25 minutes. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry. Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry. Tip the dough out onto a floured work surface and knead for a few minutes until smooth. Tip the dough out onto a floured work surface and knead for a few minutes until smooth. Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Bake in the oven for 20-25 minutes. Bake in the oven for 20-25 minutes."
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} | 8c51a9db3afac05a76bf909f2c920040297d421cf8349c890e257fa0be32984e | Stuffed paratha for kids recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_paratha_50316_16x9.jpg These filled Indian flatbreads are a good way to experiment with spices and flavours - you only need a tiny amount of filling and it is a good way of using leftover mashed potato or cooked vegetables. Parathas can be served alongside a curry or can be eaten with dips as an alternative to sandwiches in picnics or lunchboxes. 200g/7oz wholemeal flour2 tbsp sunflower or vegetable oilpinch salt 200g/7oz wholemeal flour 2 tbsp sunflower or vegetable oil pinch salt leftover cooked potato, chopped or mashedcauliflower, carrot or squash, microwaved, steamed or boiled until softfrozen peas or sweetcorn, defrostedspring onion, chopped cooked, shredded chicken or lamb (optional)1 tbsp unsweetened desiccated coconut, soaked in a few spoonfuls of hot water (optional)spices, such as ground cumin, cinnamon, coriander, curry powder or paprika, to taste (optional)chopped fresh coriander, to taste (optional)squeeze lemon juice leftover cooked potato, chopped or mashed cauliflower, carrot or squash, microwaved, steamed or boiled until soft frozen peas or sweetcorn, defrosted spring onion, chopped cooked, shredded chicken or lamb (optional) 1 tbsp unsweetened desiccated coconut, soaked in a few spoonfuls of hot water (optional) spices, such as ground cumin, cinnamon, coriander, curry powder or paprika, to taste (optional) chopped fresh coriander, to taste (optional) squeeze lemon juice Method Kid’s job: Place the flour in a large bowl and gradually pour in 125ml/4fl oz lukewarm water and the oil. Add a pinch of salt. Mix the dough together into a ball.Kid’s job: Knead the dough for five minutes- either in the bowl or on a clean surface. The dough should feel soft and stretchy and not too sticky. Different flours absorb different amounts of water, so you may need to add a little more flour or water if the dough is too sticky or dry. Kid’s job: Place the dough back into the bowl and cover with the cling film. Leave to stand for about 15 minutes while you make the filling.Kid’s job: You can make four different fillings in small cups or one big one in a bowl. Just mix together the ingredients you fancy and mash them up with a spoon or fork. Make sure you taste the filling and that you like it. Add a pinch at a time of pepper and spices, and taste.Kid’s job: Divide the dough into four, but trim and keep a bit to one side which you can use to fix any holes that might appear when you roll out the breads.Kid’s job: Roll out each ball on a lightly floured work surface or table. The dough should be about as thick as a pitta bread (approximately 5mm).Kid’s job: Place two tablespoonfuls of each of the filling mixture on the centre of the rolled doughs and gather the edges together so that the dough wraps around the filling.Kid’s job: Pat the dough to flatten carefully so that the filling is trapped inside. Roll out the stuffed parathas thinly as you can - don’t worry if some of the filling leaks out, you can ignore it or do a patch job with the extra dough. Adult’s job: Heat a large frying pan and then pour a teaspoon of oil onto the surface of the pan. Use a piece of kitchen paper to spread the oil evenly over the pan. Cook one paratha (or more if you have a large frying pan) for about three minutes on each side, or until it is starting to brown. Adult’s job: Repeat with the other breads adding a little more oil each time. You can keep the breads warm by placing them on a baking tray in a warm oven. Serve with yoghurt, dips or alongside a curry. Cold parathas are also great for picnics or lunchboxes. Kid’s job: Place the flour in a large bowl and gradually pour in 125ml/4fl oz lukewarm water and the oil. Add a pinch of salt. Mix the dough together into a ball. Kid’s job: Place the flour in a large bowl and gradually pour in 125ml/4fl oz lukewarm water and the oil. Add a pinch of salt. Mix the dough together into a ball. Kid’s job: Knead the dough for five minutes- either in the bowl or on a clean surface. The dough should feel soft and stretchy and not too sticky. Different flours absorb different amounts of water, so you may need to add a little more flour or water if the dough is too sticky or dry. Kid’s job: Knead the dough for five minutes- either in the bowl or on a clean surface. The dough should feel soft and stretchy and not too sticky. Different flours absorb different amounts of water, so you may need to add a little more flour or water if the dough is too sticky or dry. Kid’s job: Place the dough back into the bowl and cover with the cling film. Leave to stand for about 15 minutes while you make the filling. Kid’s job: Place the dough back into the bowl and cover with the cling film. Leave to stand for about 15 minutes while you make the filling. Kid’s job: You can make four different fillings in small cups or one big one in a bowl. Just mix together the ingredients you fancy and mash them up with a spoon or fork. Make sure you taste the filling and that you like it. Add a pinch at a time of pepper and spices, and taste. Kid’s job: You can make four different fillings in small cups or one big one in a bowl. Just mix together the ingredients you fancy and mash them up with a spoon or fork. Make sure you taste the filling and that you like it. Add a pinch at a time of pepper and spices, and taste. Kid’s job: Divide the dough into four, but trim and keep a bit to one side which you can use to fix any holes that might appear when you roll out the breads. Kid’s job: Divide the dough into four, but trim and keep a bit to one side which you can use to fix any holes that might appear when you roll out the breads. Kid’s job: Roll out each ball on a lightly floured work surface or table. The dough should be about as thick as a pitta bread (approximately 5mm). Kid’s job: Roll out each ball on a lightly floured work surface or table. The dough should be about as thick as a pitta bread (approximately 5mm). Kid’s job: Place two tablespoonfuls of each of the filling mixture on the centre of the rolled doughs and gather the edges together so that the dough wraps around the filling. Kid’s job: Place two tablespoonfuls of each of the filling mixture on the centre of the rolled doughs and gather the edges together so that the dough wraps around the filling. Kid’s job: Pat the dough to flatten carefully so that the filling is trapped inside. Roll out the stuffed parathas thinly as you can - don’t worry if some of the filling leaks out, you can ignore it or do a patch job with the extra dough. Kid’s job: Pat the dough to flatten carefully so that the filling is trapped inside. Roll out the stuffed parathas thinly as you can - don’t worry if some of the filling leaks out, you can ignore it or do a patch job with the extra dough. Adult’s job: Heat a large frying pan and then pour a teaspoon of oil onto the surface of the pan. Use a piece of kitchen paper to spread the oil evenly over the pan. Cook one paratha (or more if you have a large frying pan) for about three minutes on each side, or until it is starting to brown. Adult’s job: Heat a large frying pan and then pour a teaspoon of oil onto the surface of the pan. Use a piece of kitchen paper to spread the oil evenly over the pan. Cook one paratha (or more if you have a large frying pan) for about three minutes on each side, or until it is starting to brown. Adult’s job: Repeat with the other breads adding a little more oil each time. You can keep the breads warm by placing them on a baking tray in a warm oven. Serve with yoghurt, dips or alongside a curry. Cold parathas are also great for picnics or lunchboxes. Adult’s job: Repeat with the other breads adding a little more oil each time. You can keep the breads warm by placing them on a baking tray in a warm oven. Serve with yoghurt, dips or alongside a curry. Cold parathas are also great for picnics or lunchboxes. | {
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"title": "Stuffed paratha for kids 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/stuffed_paratha_50316_16x9.jpg These filled Indian flatbreads are a good way to experiment with spices and flavours - you only need a tiny amount of filling and it is a good way of using leftover mashed potato or cooked vegetables. Parathas can be served alongside a curry or can be eaten with dips as an alternative to sandwiches in picnics or lunchboxes. 200g/7oz wholemeal flour2 tbsp sunflower or vegetable oilpinch salt 200g/7oz wholemeal flour 2 tbsp sunflower or vegetable oil pinch salt leftover cooked potato, chopped or mashedcauliflower, carrot or squash, microwaved, steamed or boiled until softfrozen peas or sweetcorn, defrostedspring onion, chopped cooked, shredded chicken or lamb (optional)1 tbsp unsweetened desiccated coconut, soaked in a few spoonfuls of hot water (optional)spices, such as ground cumin, cinnamon, coriander, curry powder or paprika, to taste (optional)chopped fresh coriander, to taste (optional)squeeze lemon juice leftover cooked potato, chopped or mashed cauliflower, carrot or squash, microwaved, steamed or boiled until soft frozen peas or sweetcorn, defrosted spring onion, chopped cooked, shredded chicken or lamb (optional) 1 tbsp unsweetened desiccated coconut, soaked in a few spoonfuls of hot water (optional) spices, such as ground cumin, cinnamon, coriander, curry powder or paprika, to taste (optional) chopped fresh coriander, to taste (optional) squeeze lemon juice Method Kid’s job: Place the flour in a large bowl and gradually pour in 125ml/4fl oz lukewarm water and the oil. Add a pinch of salt. Mix the dough together into a ball.Kid’s job: Knead the dough for five minutes- either in the bowl or on a clean surface. The dough should feel soft and stretchy and not too sticky. Different flours absorb different amounts of water, so you may need to add a little more flour or water if the dough is too sticky or dry. Kid’s job: Place the dough back into the bowl and cover with the cling film. Leave to stand for about 15 minutes while you make the filling.Kid’s job: You can make four different fillings in small cups or one big one in a bowl. Just mix together the ingredients you fancy and mash them up with a spoon or fork. Make sure you taste the filling and that you like it. Add a pinch at a time of pepper and spices, and taste.Kid’s job: Divide the dough into four, but trim and keep a bit to one side which you can use to fix any holes that might appear when you roll out the breads.Kid’s job: Roll out each ball on a lightly floured work surface or table. The dough should be about as thick as a pitta bread (approximately 5mm).Kid’s job: Place two tablespoonfuls of each of the filling mixture on the centre of the rolled doughs and gather the edges together so that the dough wraps around the filling.Kid’s job: Pat the dough to flatten carefully so that the filling is trapped inside. Roll out the stuffed parathas thinly as you can - don’t worry if some of the filling leaks out, you can ignore it or do a patch job with the extra dough. Adult’s job: Heat a large frying pan and then pour a teaspoon of oil onto the surface of the pan. Use a piece of kitchen paper to spread the oil evenly over the pan. Cook one paratha (or more if you have a large frying pan) for about three minutes on each side, or until it is starting to brown. Adult’s job: Repeat with the other breads adding a little more oil each time. You can keep the breads warm by placing them on a baking tray in a warm oven. Serve with yoghurt, dips or alongside a curry. Cold parathas are also great for picnics or lunchboxes. Kid’s job: Place the flour in a large bowl and gradually pour in 125ml/4fl oz lukewarm water and the oil. Add a pinch of salt. Mix the dough together into a ball. Kid’s job: Place the flour in a large bowl and gradually pour in 125ml/4fl oz lukewarm water and the oil. Add a pinch of salt. Mix the dough together into a ball. Kid’s job: Knead the dough for five minutes- either in the bowl or on a clean surface. The dough should feel soft and stretchy and not too sticky. Different flours absorb different amounts of water, so you may need to add a little more flour or water if the dough is too sticky or dry. Kid’s job: Knead the dough for five minutes- either in the bowl or on a clean surface. The dough should feel soft and stretchy and not too sticky. Different flours absorb different amounts of water, so you may need to add a little more flour or water if the dough is too sticky or dry. Kid’s job: Place the dough back into the bowl and cover with the cling film. Leave to stand for about 15 minutes while you make the filling. Kid’s job: Place the dough back into the bowl and cover with the cling film. Leave to stand for about 15 minutes while you make the filling. Kid’s job: You can make four different fillings in small cups or one big one in a bowl. Just mix together the ingredients you fancy and mash them up with a spoon or fork. Make sure you taste the filling and that you like it. Add a pinch at a time of pepper and spices, and taste. Kid’s job: You can make four different fillings in small cups or one big one in a bowl. Just mix together the ingredients you fancy and mash them up with a spoon or fork. Make sure you taste the filling and that you like it. Add a pinch at a time of pepper and spices, and taste. Kid’s job: Divide the dough into four, but trim and keep a bit to one side which you can use to fix any holes that might appear when you roll out the breads. Kid’s job: Divide the dough into four, but trim and keep a bit to one side which you can use to fix any holes that might appear when you roll out the breads. Kid’s job: Roll out each ball on a lightly floured work surface or table. The dough should be about as thick as a pitta bread (approximately 5mm). Kid’s job: Roll out each ball on a lightly floured work surface or table. The dough should be about as thick as a pitta bread (approximately 5mm). Kid’s job: Place two tablespoonfuls of each of the filling mixture on the centre of the rolled doughs and gather the edges together so that the dough wraps around the filling. Kid’s job: Place two tablespoonfuls of each of the filling mixture on the centre of the rolled doughs and gather the edges together so that the dough wraps around the filling. Kid’s job: Pat the dough to flatten carefully so that the filling is trapped inside. Roll out the stuffed parathas thinly as you can - don’t worry if some of the filling leaks out, you can ignore it or do a patch job with the extra dough. Kid’s job: Pat the dough to flatten carefully so that the filling is trapped inside. Roll out the stuffed parathas thinly as you can - don’t worry if some of the filling leaks out, you can ignore it or do a patch job with the extra dough. Adult’s job: Heat a large frying pan and then pour a teaspoon of oil onto the surface of the pan. Use a piece of kitchen paper to spread the oil evenly over the pan. Cook one paratha (or more if you have a large frying pan) for about three minutes on each side, or until it is starting to brown. Adult’s job: Heat a large frying pan and then pour a teaspoon of oil onto the surface of the pan. Use a piece of kitchen paper to spread the oil evenly over the pan. Cook one paratha (or more if you have a large frying pan) for about three minutes on each side, or until it is starting to brown. Adult’s job: Repeat with the other breads adding a little more oil each time. You can keep the breads warm by placing them on a baking tray in a warm oven. Serve with yoghurt, dips or alongside a curry. Cold parathas are also great for picnics or lunchboxes. Adult’s job: Repeat with the other breads adding a little more oil each time. You can keep the breads warm by placing them on a baking tray in a warm oven. Serve with yoghurt, dips or alongside a curry. Cold parathas are also great for picnics or lunchboxes."
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} | a85a5c59598f6b36d1edd422f356a1af15f41bd83dc10c098339008988d64ba0 | Gingerbread flapjacks recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_flapjacks_72366_16x9.jpg This flapjack and gingerbread mash-up is a winner. They’re really easy to make and store brilliantly too (if you can keep them for long enough). Make the recipe your own by throwing in a handful of dried fruit (such as apricots, dates or dried blueberries), a spoonful of chopped stem ginger or even swapping some of the oats for desiccated coconut or seeds. 450g/1lb oats175g/6oz soft brown sugar250g/9oz unsalted butter, plus extra for greasing250g/9oz golden syrup 3 tsp ground ginger¼ tsp ground cinnamon 450g/1lb oats 175g/6oz soft brown sugar 250g/9oz unsalted butter, plus extra for greasing 250g/9oz golden syrup 3 tsp ground ginger ¼ tsp ground cinnamon Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a square baking tin with butter and line the base and sides with baking paper (otherwise your flapjack will stick to your tin). Put the oats in a large mixing bowl, add the brown sugar and stir with a spoon until combined, breaking up any lumps of sugar. Put the butter, golden syrup, ground ginger and ground cinnamon into a saucepan. Heat gently until the butter has melted. Stir until everything is combined together. Pour the mixture into the oat mixture (ask an adult to help as it will be hot!). Mix everything together until well combined and sticky. Pour the mixture into the lined tin, and using a spatula, press down the mixture into an even layer. Bake for 25 minutes. Take the flapjacks out of the oven and leave to completely cool before cutting. Cut into 16 squares or triangles and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease a square baking tin with butter and line the base and sides with baking paper (otherwise your flapjack will stick to your tin). Grease a square baking tin with butter and line the base and sides with baking paper (otherwise your flapjack will stick to your tin). Put the oats in a large mixing bowl, add the brown sugar and stir with a spoon until combined, breaking up any lumps of sugar. Put the oats in a large mixing bowl, add the brown sugar and stir with a spoon until combined, breaking up any lumps of sugar. Put the butter, golden syrup, ground ginger and ground cinnamon into a saucepan. Heat gently until the butter has melted. Stir until everything is combined together. Pour the mixture into the oat mixture (ask an adult to help as it will be hot!). Mix everything together until well combined and sticky. Put the butter, golden syrup, ground ginger and ground cinnamon into a saucepan. Heat gently until the butter has melted. Stir until everything is combined together. Pour the mixture into the oat mixture (ask an adult to help as it will be hot!). Mix everything together until well combined and sticky. Pour the mixture into the lined tin, and using a spatula, press down the mixture into an even layer. Bake for 25 minutes. Pour the mixture into the lined tin, and using a spatula, press down the mixture into an even layer. Bake for 25 minutes. Take the flapjacks out of the oven and leave to completely cool before cutting. Cut into 16 squares or triangles and serve. Take the flapjacks out of the oven and leave to completely cool before cutting. Cut into 16 squares or triangles and serve. Recipe tips If children are baking, they should have adult supervision when using the hob and oven and cutting the flapjacks. | {
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"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_flapjacks_72366_16x9.jpg This flapjack and gingerbread mash-up is a winner. They’re really easy to make and store brilliantly too (if you can keep them for long enough). Make the recipe your own by throwing in a handful of dried fruit (such as apricots, dates or dried blueberries), a spoonful of chopped stem ginger or even swapping some of the oats for desiccated coconut or seeds. 450g/1lb oats175g/6oz soft brown sugar250g/9oz unsalted butter, plus extra for greasing250g/9oz golden syrup 3 tsp ground ginger¼ tsp ground cinnamon 450g/1lb oats 175g/6oz soft brown sugar 250g/9oz unsalted butter, plus extra for greasing 250g/9oz golden syrup 3 tsp ground ginger ¼ tsp ground cinnamon Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a square baking tin with butter and line the base and sides with baking paper (otherwise your flapjack will stick to your tin). Put the oats in a large mixing bowl, add the brown sugar and stir with a spoon until combined, breaking up any lumps of sugar. Put the butter, golden syrup, ground ginger and ground cinnamon into a saucepan. Heat gently until the butter has melted. Stir until everything is combined together. Pour the mixture into the oat mixture (ask an adult to help as it will be hot!). Mix everything together until well combined and sticky. Pour the mixture into the lined tin, and using a spatula, press down the mixture into an even layer. Bake for 25 minutes. Take the flapjacks out of the oven and leave to completely cool before cutting. Cut into 16 squares or triangles and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease a square baking tin with butter and line the base and sides with baking paper (otherwise your flapjack will stick to your tin). Grease a square baking tin with butter and line the base and sides with baking paper (otherwise your flapjack will stick to your tin). Put the oats in a large mixing bowl, add the brown sugar and stir with a spoon until combined, breaking up any lumps of sugar. Put the oats in a large mixing bowl, add the brown sugar and stir with a spoon until combined, breaking up any lumps of sugar. Put the butter, golden syrup, ground ginger and ground cinnamon into a saucepan. Heat gently until the butter has melted. Stir until everything is combined together. Pour the mixture into the oat mixture (ask an adult to help as it will be hot!). Mix everything together until well combined and sticky. Put the butter, golden syrup, ground ginger and ground cinnamon into a saucepan. Heat gently until the butter has melted. Stir until everything is combined together. Pour the mixture into the oat mixture (ask an adult to help as it will be hot!). Mix everything together until well combined and sticky. Pour the mixture into the lined tin, and using a spatula, press down the mixture into an even layer. Bake for 25 minutes. Pour the mixture into the lined tin, and using a spatula, press down the mixture into an even layer. Bake for 25 minutes. Take the flapjacks out of the oven and leave to completely cool before cutting. Cut into 16 squares or triangles and serve. Take the flapjacks out of the oven and leave to completely cool before cutting. Cut into 16 squares or triangles and serve. Recipe tips If children are baking, they should have adult supervision when using the hob and oven and cutting the flapjacks."
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} | 570f4650ba029dbeb5243eebcba16033a3d7bdad3ca0962ba4c353c263530c45 | Easy flapjacks recipe
Easy honey flapjacks An average of 4.4 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeyflapjacks_73203_16x9.jpg The best flapjacks are gooey, chewy and, above all, easy. These fruit-filled treats are great to make with children. You will also need a 20x30cm/8x12in baking tray. 200g/7oz unsalted butter200g/7oz demerara sugar200g/7oz honey400g/14oz porridge oats50g/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional) 200g/7oz unsalted butter 200g/7oz demerara sugar 200g/7oz honey 400g/14oz porridge oats 50g/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional) Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares. | {
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"title": "Easy flapjacks recipe",
"content": "Easy honey flapjacks An average of 4.4 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeyflapjacks_73203_16x9.jpg The best flapjacks are gooey, chewy and, above all, easy. These fruit-filled treats are great to make with children. You will also need a 20x30cm/8x12in baking tray. 200g/7oz unsalted butter200g/7oz demerara sugar200g/7oz honey400g/14oz porridge oats50g/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional) 200g/7oz unsalted butter 200g/7oz demerara sugar 200g/7oz honey 400g/14oz porridge oats 50g/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional) Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares."
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} | b83a7c5cdfde8433a5942357b5e5ba11e0c2837359b74167a30bc67cd26d6b8a | Strawberry jam tarts recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberryjamtarts_91625_16x9.jpg Jam tarts are perfect for baking with children. Swap the homemade jam for shop-bought if you're short on time. Butter, for greasing1 orange, zest only (use a fine zester)100g/3½oz white caster sugar250g/9oz ready-made sweet shortcrust pastryPlain flour, for dusting Butter, for greasing 1 orange, zest only (use a fine zester) 100g/3½oz white caster sugar 250g/9oz ready-made sweet shortcrust pastry Plain flour, for dusting 450g/1lb strawberries, hulls removed, plus extra to serve450g/1lb golden caster sugar1 vanilla pod, split1 tbsp rosewater1 tbsp orange liqueurClotted cream, to serve 450g/1lb strawberries, hulls removed, plus extra to serve 450g/1lb golden caster sugar 1 vanilla pod, split 1 tbsp rosewater 1 tbsp orange liqueur Clotted cream, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart mould with butter. Line a baking tray with greaseproof paper and sprinkle over the orange zest and white caster sugar. Transfer to the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes.For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly. When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool.To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel. Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart mould with butter. Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart mould with butter. Line a baking tray with greaseproof paper and sprinkle over the orange zest and white caster sugar. Transfer to the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel. Line a baking tray with greaseproof paper and sprinkle over the orange zest and white caster sugar. Transfer to the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes. For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly. For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly. When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool. When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool. To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel. To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel. | {
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"title": "Strawberry jam tarts recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberryjamtarts_91625_16x9.jpg Jam tarts are perfect for baking with children. Swap the homemade jam for shop-bought if you're short on time. Butter, for greasing1 orange, zest only (use a fine zester)100g/3½oz white caster sugar250g/9oz ready-made sweet shortcrust pastryPlain flour, for dusting Butter, for greasing 1 orange, zest only (use a fine zester) 100g/3½oz white caster sugar 250g/9oz ready-made sweet shortcrust pastry Plain flour, for dusting 450g/1lb strawberries, hulls removed, plus extra to serve450g/1lb golden caster sugar1 vanilla pod, split1 tbsp rosewater1 tbsp orange liqueurClotted cream, to serve 450g/1lb strawberries, hulls removed, plus extra to serve 450g/1lb golden caster sugar 1 vanilla pod, split 1 tbsp rosewater 1 tbsp orange liqueur Clotted cream, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart mould with butter. Line a baking tray with greaseproof paper and sprinkle over the orange zest and white caster sugar. Transfer to the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes.For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly. When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool.To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel. Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart mould with butter. Preheat the oven to 180C/350F/Gas 4. Grease a 12-16 hole tart mould with butter. Line a baking tray with greaseproof paper and sprinkle over the orange zest and white caster sugar. Transfer to the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel. Line a baking tray with greaseproof paper and sprinkle over the orange zest and white caster sugar. Transfer to the lowest shelf in the oven and bake for 12-15 minutes, or until the sugar has melted and coated the orange zest. Remove from the oven and set aside to harden into candied peel. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes. For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly. For the jam filling, place the strawberries, golden caster sugar, vanilla pod, rosewater and orange liqueur into a pan and bring the mixture to a simmer. Simmer for 5-8 minutes, or until the strawberries begin to break down. Set aside to cool slightly. When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool. When the strawberry filling mixture has cooled slightly, spoon equal amounts into the centre of each pastry case. Then transfer the tarts to the oven and bake for 10-12 minutes, or until the pastry cases are golden-brown. Remove the tarts from the oven and set aside on a wire rack to cool. To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel. To serve, place 1-2 strawberry jam tarts into the centre of each serving plate. Place a teaspoonful of clotted cream on top of each tart and garnish with the fresh strawberries. Sprinkle over the reserved candied peel."
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} | 6ddd99b9f74df56aeab8b4a3438aa4a10505e68c2f716f781ca5a1c1a2ca9110 | Chocolate cornflake cakes recipe
An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_peanut_84329_16x9.jpg Children will enjoy helping to make these ever-popular treats; ask them to stir in the cornflakes, but remind them to go gently so the cornflakes don’t get crushed to a powder. Top them with sprinkles, mini marshmallows or mini eggs, if you wish. Read the recipe tip if you need this recipe to be vegan. 200g/7oz milk or dark chocolate, broken into small pieces70g/2½oz smooth peanut butter2 tbsp golden syrup175g/6oz cornflakes 200g/7oz milk or dark chocolate, broken into small pieces 70g/2½oz smooth peanut butter 2 tbsp golden syrup 175g/6oz cornflakes Method Line a 12-hole muffin tin with paper cases. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat.Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Line a 12-hole muffin tin with paper cases. Line a 12-hole muffin tin with paper cases. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat. Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Recipe tips This recipe is suitable for vegans if you use vegan cornflakes and chocolate, which are widely available. Some cornflakes are fortified with an animal derived product making them unsuitable for vegans. | {
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"title": "Chocolate cornflake cakes recipe",
"content": "An average of 4.3 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_peanut_84329_16x9.jpg Children will enjoy helping to make these ever-popular treats; ask them to stir in the cornflakes, but remind them to go gently so the cornflakes don’t get crushed to a powder. Top them with sprinkles, mini marshmallows or mini eggs, if you wish. Read the recipe tip if you need this recipe to be vegan. 200g/7oz milk or dark chocolate, broken into small pieces70g/2½oz smooth peanut butter2 tbsp golden syrup175g/6oz cornflakes 200g/7oz milk or dark chocolate, broken into small pieces 70g/2½oz smooth peanut butter 2 tbsp golden syrup 175g/6oz cornflakes Method Line a 12-hole muffin tin with paper cases. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat.Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Line a 12-hole muffin tin with paper cases. Line a 12-hole muffin tin with paper cases. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat. Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Recipe tips This recipe is suitable for vegans if you use vegan cornflakes and chocolate, which are widely available. Some cornflakes are fortified with an animal derived product making them unsuitable for vegans."
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} | ac1d89a27fabd02d0a6667545a731e96d795c1f86083d310e136d1572b924741 | White chocolate chip cookies recipe
An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_chocolate_chip_76430_16x9.jpg Serve these white chocolate chip cookies with a glass of milk for the perfect after-school or work-break treat. It's nice to use a block of white chocolate cut into chunks as you get bigger pieces in the finished cookie, but feel free to use chocolate chips if that's easier. 130g/4¾oz unsalted butter, softened150g/5½oz caster sugar100g/3½oz light soft brown sugar1 tsp vanilla bean paste1 large free-range egg, plus 1 free-range egg yolk275g/9¾oz plain flour1 tsp baking powder½ tsp bicarbonate of soda½ tsp fine sea salt220g/7¾oz white chocolate, roughly chopped 130g/4¾oz unsalted butter, softened 150g/5½oz caster sugar 100g/3½oz light soft brown sugar 1 tsp vanilla bean paste 1 large free-range egg, plus 1 free-range egg yolk 275g/9¾oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt 220g/7¾oz white chocolate, roughly chopped Method Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Recipe tips Feel free to swap the white chocolate for any other chocolate. If you don't want to make a big batch of cookies, you can freeze half the uncooked dough, either in one big roll or individually after step 2. Double wrap it in cling film to prevent freezer burn. | {
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"title": "White chocolate chip cookies recipe",
"content": "An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_chocolate_chip_76430_16x9.jpg Serve these white chocolate chip cookies with a glass of milk for the perfect after-school or work-break treat. It's nice to use a block of white chocolate cut into chunks as you get bigger pieces in the finished cookie, but feel free to use chocolate chips if that's easier. 130g/4¾oz unsalted butter, softened150g/5½oz caster sugar100g/3½oz light soft brown sugar1 tsp vanilla bean paste1 large free-range egg, plus 1 free-range egg yolk275g/9¾oz plain flour1 tsp baking powder½ tsp bicarbonate of soda½ tsp fine sea salt220g/7¾oz white chocolate, roughly chopped 130g/4¾oz unsalted butter, softened 150g/5½oz caster sugar 100g/3½oz light soft brown sugar 1 tsp vanilla bean paste 1 large free-range egg, plus 1 free-range egg yolk 275g/9¾oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt 220g/7¾oz white chocolate, roughly chopped Method Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Using a stand mixer or electric hand-held whisk, cream the butter, both sugars and vanilla together for 3–4 minutes until pale and creamy. Add the egg and yolk and beat for another minute until smooth. Add the flour, baking powder, bicarbonate of soda and salt. Mix on a low speed until just combined before stirring in the white chocolate. Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Line a large baking tray with baking paper. Use an ice-cream scoop or spoon to portion out 14 dough balls and place them on the tray. Leave the dough to chill in the fridge for 3 hours or ideally overnight (alternatively, place in the freezer for 15 minutes). Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Preheat the oven to 180C/160C Fan/Gas 4. Bake the cookies in batches of 5 or 6, leaving plenty of space between them as they will spread. Bake for 12–14 minutes until the edges are set but the middle is still a bit soft as they will firm up as they cool. Leave to cool on the trays slightly before serving. Recipe tips Feel free to swap the white chocolate for any other chocolate. If you don't want to make a big batch of cookies, you can freeze half the uncooked dough, either in one big roll or individually after step 2. Double wrap it in cling film to prevent freezer burn."
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} | 0cbd234c376e325304e528438cd9bf1b403ef61c0018b63d6b085f4dc3b832ce | Jam tarts recipe
Paul’s mum’s jam tarts An average of 4.0 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pauls_mums_jam_tarts_68845_16x9.jpg This ‘incredibly difficult’ recipe was sent in by my mum. You can use any jam in the tarts, whichever suits best. Top tip from my mum: it’s a good way to use up leftover pastry. I hope I do you proud mum! 85g/3oz unsalted butter or margarine170g/6oz self-raising flour, plus extra for dusting20 tsp jam, or to taste 85g/3oz unsalted butter or margarine 170g/6oz self-raising flour, plus extra for dusting 20 tsp jam, or to taste Method Preheat the oven to 200C/180C Fan/Gas 6.Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes.Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids.Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes). Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes. Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes. Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids. Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids. Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes). Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes). | {
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"title": "Jam tarts recipe",
"content": "Paul’s mum’s jam tarts An average of 4.0 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pauls_mums_jam_tarts_68845_16x9.jpg This ‘incredibly difficult’ recipe was sent in by my mum. You can use any jam in the tarts, whichever suits best. Top tip from my mum: it’s a good way to use up leftover pastry. I hope I do you proud mum! 85g/3oz unsalted butter or margarine170g/6oz self-raising flour, plus extra for dusting20 tsp jam, or to taste 85g/3oz unsalted butter or margarine 170g/6oz self-raising flour, plus extra for dusting 20 tsp jam, or to taste Method Preheat the oven to 200C/180C Fan/Gas 6.Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes.Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids.Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes). Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes. Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes. Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids. Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids. Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes). Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes)."
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} | 1c36aa571a720bb563ebbd39fe580b133560c61b2360c4cc1abc73311da2a890 | Chicken teriyaki skewers recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_teriyaki_skewers_47729_16x9.jpg With their tasty glaze, these chicken teriyaki skewers make a fab first course or party nibble. You can get ahead by preparing the sauce, threading the chicken onto the skewers and toasting the sesame seeds a couple of hours in advance. Equipment: you will need 6 metal skewers. 50ml/2fl oz soy sauce50ml/2fl oz mirin2 tbsp rice vinegar1 tbsp light brown sugar1 garlic clove, grated2.5cm/1in piece fresh root ginger, peeled and grated1 tsp cornflour3 skinless, boneless chicken thighs1 tbsp sesame seeds, to garnish vegetable oil, for cooking 50ml/2fl oz soy sauce 50ml/2fl oz mirin 2 tbsp rice vinegar 1 tbsp light brown sugar 1 garlic clove, grated 2.5cm/1in piece fresh root ginger, peeled and grated 1 tsp cornflour 3 skinless, boneless chicken thighs 1 tbsp sesame seeds, to garnish vegetable oil, for cooking Method Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy.Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Toast the sesame seeds in a small frying pan. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds. Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy. Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy. Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Toast the sesame seeds in a small frying pan. Toast the sesame seeds in a small frying pan. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds. | {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_teriyaki_skewers_47729",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken teriyaki skewers 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/chicken_teriyaki_skewers_47729_16x9.jpg With their tasty glaze, these chicken teriyaki skewers make a fab first course or party nibble. You can get ahead by preparing the sauce, threading the chicken onto the skewers and toasting the sesame seeds a couple of hours in advance. Equipment: you will need 6 metal skewers. 50ml/2fl oz soy sauce50ml/2fl oz mirin2 tbsp rice vinegar1 tbsp light brown sugar1 garlic clove, grated2.5cm/1in piece fresh root ginger, peeled and grated1 tsp cornflour3 skinless, boneless chicken thighs1 tbsp sesame seeds, to garnish vegetable oil, for cooking 50ml/2fl oz soy sauce 50ml/2fl oz mirin 2 tbsp rice vinegar 1 tbsp light brown sugar 1 garlic clove, grated 2.5cm/1in piece fresh root ginger, peeled and grated 1 tsp cornflour 3 skinless, boneless chicken thighs 1 tbsp sesame seeds, to garnish vegetable oil, for cooking Method Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy.Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Toast the sesame seeds in a small frying pan. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds. Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy. Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy. Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Toast the sesame seeds in a small frying pan. Toast the sesame seeds in a small frying pan. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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"$oid": "68bad30eeb3bdbfd0cc01058"
} | 83f0754d035a181d97dba0c41442a87e7dc4bce9ff0a2b935909910c4ead0e11 | Double chocolate cookies recipe
An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/double_chocolate_cookies_53499_16x9.jpg A step-by-step guide to absolutely perfect double chocolate cookies. Follow the steps below for beautifully symmetrical cookies with just the right amount of chewiness, or see the recipe tips for a few shortcuts if you are just looking for a tasty treat. You will need a 10cm/4in round cutter if you want to use that method to shape the cookies (optional). 125g/4½oz dark chocolate, chopped175g/6oz unsalted butter, softened175g/6oz light soft brown sugar75g/2¾oz caster sugar2 free-range eggs, lightly beaten1 tsp vanilla extract200g/7oz plain flour40g/1½oz cocoa powder1 tsp bicarbonate of soda½ tsp baking powdergood pinch salt250g/9oz white chocolate, chopped into 1cm/½in pieces 125g/4½oz dark chocolate, chopped 175g/6oz unsalted butter, softened 175g/6oz light soft brown sugar 75g/2¾oz caster sugar 2 free-range eggs, lightly beaten 1 tsp vanilla extract 200g/7oz plain flour 40g/1½oz cocoa powder 1 tsp bicarbonate of soda ½ tsp baking powder good pinch salt 250g/9oz white chocolate, chopped into 1cm/½in pieces Method Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly.in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again.Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper. Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20–22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight.Preheat the oven to 170C/150C Fan/Gas 3.Place 6–8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven. Now you have two choices – either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie.Repeat with all the cookies. Return the cookies to the oven for a further 2–4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper – whichever is your preference).The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper. Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again. in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again. Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper. Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper. Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20–22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight. Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20–22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Place 6–8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven. Place 6–8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven. Now you have two choices – either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie. Now you have two choices – either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie. Repeat with all the cookies. Return the cookies to the oven for a further 2–4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper – whichever is your preference). Repeat with all the cookies. Return the cookies to the oven for a further 2–4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper – whichever is your preference). The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper. The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper. Recipe tips Chilling the cookie dough helps form the perfect shape. If you are in a rush and want to skip this step, just be aware that your finished cookies won't be as pretty (though they'll still taste wonderful) and will cook a little faster. An easy shortcut is to chill the dough in the freezer for 15 minutes instead. Mixing soft brown sugar and caster sugar gives the best texture and flavour, but you can use any finely granulated sugar. | {
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"url": "https://www.bbc.co.uk/food/recipes/double_chocolate_cookies_53499",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Double chocolate cookies recipe",
"content": "An average of 4.2 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/double_chocolate_cookies_53499_16x9.jpg A step-by-step guide to absolutely perfect double chocolate cookies. Follow the steps below for beautifully symmetrical cookies with just the right amount of chewiness, or see the recipe tips for a few shortcuts if you are just looking for a tasty treat. You will need a 10cm/4in round cutter if you want to use that method to shape the cookies (optional). 125g/4½oz dark chocolate, chopped175g/6oz unsalted butter, softened175g/6oz light soft brown sugar75g/2¾oz caster sugar2 free-range eggs, lightly beaten1 tsp vanilla extract200g/7oz plain flour40g/1½oz cocoa powder1 tsp bicarbonate of soda½ tsp baking powdergood pinch salt250g/9oz white chocolate, chopped into 1cm/½in pieces 125g/4½oz dark chocolate, chopped 175g/6oz unsalted butter, softened 175g/6oz light soft brown sugar 75g/2¾oz caster sugar 2 free-range eggs, lightly beaten 1 tsp vanilla extract 200g/7oz plain flour 40g/1½oz cocoa powder 1 tsp bicarbonate of soda ½ tsp baking powder good pinch salt 250g/9oz white chocolate, chopped into 1cm/½in pieces Method Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly.in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again.Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper. Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20–22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight.Preheat the oven to 170C/150C Fan/Gas 3.Place 6–8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven. Now you have two choices – either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie.Repeat with all the cookies. Return the cookies to the oven for a further 2–4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper – whichever is your preference).The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper. Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly. in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again. in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again. Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper. Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper. Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20–22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight. Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20–22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Place 6–8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven. Place 6–8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven. Now you have two choices – either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie. Now you have two choices – either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie. Repeat with all the cookies. Return the cookies to the oven for a further 2–4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper – whichever is your preference). Repeat with all the cookies. Return the cookies to the oven for a further 2–4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper – whichever is your preference). The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper. The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper. Recipe tips Chilling the cookie dough helps form the perfect shape. If you are in a rush and want to skip this step, just be aware that your finished cookies won't be as pretty (though they'll still taste wonderful) and will cook a little faster. An easy shortcut is to chill the dough in the freezer for 15 minutes instead. Mixing soft brown sugar and caster sugar gives the best texture and flavour, but you can use any finely granulated sugar."
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