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} | 4ed256a6c200192c53183dcec2ed05d7551b70a6130f9f9bc0bc36ea5c4018b7 | Cheddar and bacon frittata recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddar_and_bacon_31049_16x9.jpg A really easy frittata with cheese and bacon that will come in from brunches to late suppers. 700g/1lb 9oz large salad potatoes, peeled and halved175g/6oz smoked bacon, roughly chopped1 tbsp olive oil1 garlic clove½ red pepper, thinly sliced6 large free-range eggs25g flatleaf parsley, roughly chopped30g/1oz cheddar, gratedsalt and freshly ground black pepper 700g/1lb 9oz large salad potatoes, peeled and halved 175g/6oz smoked bacon, roughly chopped 1 tbsp olive oil 1 garlic clove ½ red pepper, thinly sliced 6 large free-range eggs 25g flatleaf parsley, roughly chopped 30g/1oz cheddar, grated salt and freshly ground black pepper Method Parboil the potatoes in lightly salted water for 6–10 minutes, until almost cooked but still firm. Cut them into slices. Preheat your grill to medium–high. Using a large ovenproof non-stick frying pan, fry the bacon in its own fat, stirring, for 4–5 minutes, or until cooked. Transfer to a plate and set aside. Heat the oil in the same pan. Add the garlic and peppers and fry for 4–5 minutes, or until just cooked. Add the potatoes to the pan, stir gently, then fry for 2–3 minutes, until lightly browned. Return the bacon to the pan and stir gently again. Crack the eggs into a jug and lightly beat using a fork. Stir in the parsley and season well. Pour over the potato-and-bacon mixture, then sprinkle the cheese on top. Cook for 5 minutes.Transfer to the grill and cook for 5 minutes, or until cooked through. Serve in slices, with salad if you like. Parboil the potatoes in lightly salted water for 6–10 minutes, until almost cooked but still firm. Cut them into slices. Preheat your grill to medium–high. Parboil the potatoes in lightly salted water for 6–10 minutes, until almost cooked but still firm. Cut them into slices. Preheat your grill to medium–high. Using a large ovenproof non-stick frying pan, fry the bacon in its own fat, stirring, for 4–5 minutes, or until cooked. Transfer to a plate and set aside. Using a large ovenproof non-stick frying pan, fry the bacon in its own fat, stirring, for 4–5 minutes, or until cooked. Transfer to a plate and set aside. Heat the oil in the same pan. Add the garlic and peppers and fry for 4–5 minutes, or until just cooked. Heat the oil in the same pan. Add the garlic and peppers and fry for 4–5 minutes, or until just cooked. Add the potatoes to the pan, stir gently, then fry for 2–3 minutes, until lightly browned. Return the bacon to the pan and stir gently again. Add the potatoes to the pan, stir gently, then fry for 2–3 minutes, until lightly browned. Return the bacon to the pan and stir gently again. Crack the eggs into a jug and lightly beat using a fork. Stir in the parsley and season well. Pour over the potato-and-bacon mixture, then sprinkle the cheese on top. Cook for 5 minutes. Crack the eggs into a jug and lightly beat using a fork. Stir in the parsley and season well. Pour over the potato-and-bacon mixture, then sprinkle the cheese on top. Cook for 5 minutes. Transfer to the grill and cook for 5 minutes, or until cooked through. Serve in slices, with salad if you like. Transfer to the grill and cook for 5 minutes, or until cooked through. Serve in slices, with salad if you like. | {
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"title": "Cheddar and bacon frittata recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddar_and_bacon_31049_16x9.jpg A really easy frittata with cheese and bacon that will come in from brunches to late suppers. 700g/1lb 9oz large salad potatoes, peeled and halved175g/6oz smoked bacon, roughly chopped1 tbsp olive oil1 garlic clove½ red pepper, thinly sliced6 large free-range eggs25g flatleaf parsley, roughly chopped30g/1oz cheddar, gratedsalt and freshly ground black pepper 700g/1lb 9oz large salad potatoes, peeled and halved 175g/6oz smoked bacon, roughly chopped 1 tbsp olive oil 1 garlic clove ½ red pepper, thinly sliced 6 large free-range eggs 25g flatleaf parsley, roughly chopped 30g/1oz cheddar, grated salt and freshly ground black pepper Method Parboil the potatoes in lightly salted water for 6–10 minutes, until almost cooked but still firm. Cut them into slices. Preheat your grill to medium–high. Using a large ovenproof non-stick frying pan, fry the bacon in its own fat, stirring, for 4–5 minutes, or until cooked. Transfer to a plate and set aside. Heat the oil in the same pan. Add the garlic and peppers and fry for 4–5 minutes, or until just cooked. Add the potatoes to the pan, stir gently, then fry for 2–3 minutes, until lightly browned. Return the bacon to the pan and stir gently again. Crack the eggs into a jug and lightly beat using a fork. Stir in the parsley and season well. Pour over the potato-and-bacon mixture, then sprinkle the cheese on top. Cook for 5 minutes.Transfer to the grill and cook for 5 minutes, or until cooked through. Serve in slices, with salad if you like. Parboil the potatoes in lightly salted water for 6–10 minutes, until almost cooked but still firm. Cut them into slices. Preheat your grill to medium–high. Parboil the potatoes in lightly salted water for 6–10 minutes, until almost cooked but still firm. Cut them into slices. Preheat your grill to medium–high. Using a large ovenproof non-stick frying pan, fry the bacon in its own fat, stirring, for 4–5 minutes, or until cooked. Transfer to a plate and set aside. Using a large ovenproof non-stick frying pan, fry the bacon in its own fat, stirring, for 4–5 minutes, or until cooked. Transfer to a plate and set aside. Heat the oil in the same pan. Add the garlic and peppers and fry for 4–5 minutes, or until just cooked. Heat the oil in the same pan. Add the garlic and peppers and fry for 4–5 minutes, or until just cooked. Add the potatoes to the pan, stir gently, then fry for 2–3 minutes, until lightly browned. Return the bacon to the pan and stir gently again. Add the potatoes to the pan, stir gently, then fry for 2–3 minutes, until lightly browned. Return the bacon to the pan and stir gently again. Crack the eggs into a jug and lightly beat using a fork. Stir in the parsley and season well. Pour over the potato-and-bacon mixture, then sprinkle the cheese on top. Cook for 5 minutes. Crack the eggs into a jug and lightly beat using a fork. Stir in the parsley and season well. Pour over the potato-and-bacon mixture, then sprinkle the cheese on top. Cook for 5 minutes. Transfer to the grill and cook for 5 minutes, or until cooked through. Serve in slices, with salad if you like. Transfer to the grill and cook for 5 minutes, or until cooked through. Serve in slices, with salad if you like."
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} | cca56436012f05718b71c4a07e0302aa039af181e293c29fadb8140ebde51a1e | Croque monsieur recipe
An average of 4.2 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/croquemonsieur_90049_16x9.jpg If you could only make one dish, it arguably should be this amazingly gooey croque monsieur (that's a toasted ham and cheese sandwich). This easy white sauce will elevate the ham and cheese toastie to new heights. 200ml/7fl oz milk20g/⅔oz plain flour20g/⅔oz butter salt and pepper4 freshly cut slices white bread 1 tbsp Dijon mustard4 slices carved ham 4 cheese slices, such as emmental or gruyère 80g/3oz cheddar, grated 200ml/7fl oz milk 20g/⅔oz plain flour 20g/⅔oz butter salt and pepper 4 freshly cut slices white bread 1 tbsp Dijon mustard 4 slices carved ham 4 cheese slices, such as emmental or gruyère 80g/3oz cheddar, grated Method Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar.Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in. Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar. Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in. Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Croque monsieur recipe",
"content": "An average of 4.2 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/croquemonsieur_90049_16x9.jpg If you could only make one dish, it arguably should be this amazingly gooey croque monsieur (that's a toasted ham and cheese sandwich). This easy white sauce will elevate the ham and cheese toastie to new heights. 200ml/7fl oz milk20g/⅔oz plain flour20g/⅔oz butter salt and pepper4 freshly cut slices white bread 1 tbsp Dijon mustard4 slices carved ham 4 cheese slices, such as emmental or gruyère 80g/3oz cheddar, grated 200ml/7fl oz milk 20g/⅔oz plain flour 20g/⅔oz butter salt and pepper 4 freshly cut slices white bread 1 tbsp Dijon mustard 4 slices carved ham 4 cheese slices, such as emmental or gruyère 80g/3oz cheddar, grated Method Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar.Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in. Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Pour the milk into a pan, add the flour and butter, then slowly bring up to the boil, whisking continuously to a thick, smooth and glossy sauce. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Reduce the heat and simmer for 3–5 minutes, stirring occasionally, until the flour has cooked out. Remove from the heat and season with salt and pepper. Set aside. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Heat the grill to high and the oven to 220C/200C Fan/Gas 7. Place the bread on a baking tray and toast one side under the grill until golden. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Turn the bread over and spread each slice with a thin layer of mustard, followed by a layer of white sauce. Cover the sauce with a slice of a cheese and a slice of ham. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar. Stack the slices into two sandwiches, then spread a thin layer of white sauce over the top and sprinkle with grated cheddar. Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in. Bake in the oven for 10–15 minutes until golden and bubbling. Leave to cool for 3–5 minutes before tucking in."
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} | f1c90cf1fc038f571be0e2b0c1a987eb93e81fc2b457240295afe0694e4e5743 | Celeriac and apple soup with bacon and parsley recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/celeriac_and_apple_soup_32322_16x9.jpg Eating apples give a sweet note to this root vegetable soup, topped with crisp pieces of bacon and crème fraîche. Each serving provides 326 kcal, 7.5g protein, 27g carbohydrate (of which 16g sugars), 19g fat (of which 9g saturates), 10g fibre and 1.3g salt. 500g/1lb 2oz (roughly 3) eating apples50g/1¾oz butter1 tbsp sunflower oil2 onions, chopped1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices2 garlic cloves, crushed2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks1 small bunch fresh thyme (3-4 sprigs)1 bay leaf1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cubeflaked sea salt and freshly ground black pepper 500g/1lb 2oz (roughly 3) eating apples 50g/1¾oz butter 1 tbsp sunflower oil 2 onions, chopped 1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks 1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices 2 garlic cloves, crushed 2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks 1 small bunch fresh thyme (3-4 sprigs) 1 bay leaf 1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cube flaked sea salt and freshly ground black pepper 1 tsp sunflower oil4 rashers rindless smoked streaky bacon4 tbsp crème fraîche2 tbsp milksmall handful flat leaf parsley, leaves roughly torn 1 tsp sunflower oil 4 rashers rindless smoked streaky bacon 4 tbsp crème fraîche 2 tbsp milk small handful flat leaf parsley, leaves roughly torn Method Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat.Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring.Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally.Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan.Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve.To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. Mix the crème fraîche with the milk in a small bowl until smooth.Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat. Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat. Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring. Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring. Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally. Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally. Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan. Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan. Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve. Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve. To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. Mix the crème fraîche with the milk in a small bowl until smooth. Mix the crème fraîche with the milk in a small bowl until smooth. Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Recipe tips Use six tablespoons soured cream instead of the crème fraîche and milk mixture if you prefer. | {
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"title": "Celeriac and apple soup with bacon and parsley recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/celeriac_and_apple_soup_32322_16x9.jpg Eating apples give a sweet note to this root vegetable soup, topped with crisp pieces of bacon and crème fraîche. Each serving provides 326 kcal, 7.5g protein, 27g carbohydrate (of which 16g sugars), 19g fat (of which 9g saturates), 10g fibre and 1.3g salt. 500g/1lb 2oz (roughly 3) eating apples50g/1¾oz butter1 tbsp sunflower oil2 onions, chopped1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices2 garlic cloves, crushed2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks1 small bunch fresh thyme (3-4 sprigs)1 bay leaf1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cubeflaked sea salt and freshly ground black pepper 500g/1lb 2oz (roughly 3) eating apples 50g/1¾oz butter 1 tbsp sunflower oil 2 onions, chopped 1 celeriac (roughly 750g/1lb 10oz), cut into roughly 2cm/¾in chunks 1 large carrot (roughly 120g/4½oz), cut into roughly 1.5cm/½in slices 2 garlic cloves, crushed 2 medium potatoes (roughly 250g/9oz), peeled and cut into roughly 2cm/¾in chunks 1 small bunch fresh thyme (3-4 sprigs) 1 bay leaf 1.3 litres/2¼ pints vegetable or chicken stock, made with 1 stock cube flaked sea salt and freshly ground black pepper 1 tsp sunflower oil4 rashers rindless smoked streaky bacon4 tbsp crème fraîche2 tbsp milksmall handful flat leaf parsley, leaves roughly torn 1 tsp sunflower oil 4 rashers rindless smoked streaky bacon 4 tbsp crème fraîche 2 tbsp milk small handful flat leaf parsley, leaves roughly torn Method Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat.Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring.Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally.Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan.Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve.To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. Mix the crème fraîche with the milk in a small bowl until smooth.Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat. Peel the apples, cut them into quarters and remove the cores. Cut the apples into thick slices. Melt 25g/1oz of the butter in a large saucepan and fry the apple pieces over a medium heat for five minutes, or until lightly browned, turning regularly. Using a slotted spoon, transfer the apple pieces to a plate and return the pan to the heat. Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring. Add the remaining butter and oil to the pan and as soon as the butter melts, gently fry the onions, celeriac and carrot for 15 minutes, or until the onions are softened and very lightly browned, stirring occasionally. Add the garlic, apples, potatoes, thyme and bay leaf and cook for three minutes more, stirring. Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally. Pour the stock into the pan, season with black pepper and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until the celeriac and carrots are very soft, stirring occasionally. Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan. Remove the pan from the heat. Remove the thyme stalks and bay leaf and discard. Cool slightly and then blend the soup with a stick blender until very smooth. (For an even more velvety soup, pass it through a fine sieve into a clean bowl.) Add a little extra water if necessary until the right consistency is reached. Alternatively, allow the soup to cool for a while and then blend in a food processor until smooth and return to the pan. Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve. Adjust the seasoning with salt and pepper to taste. Set aside until ready to serve. To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. To make the garnish, brush the oil over the inside of a small non-stick frying pan and fry the bacon for 2-3 minutes on each side over a medium-high heat until browned and crisp. Drain on kitchen paper. Mix the crème fraîche with the milk in a small bowl until smooth. Mix the crème fraîche with the milk in a small bowl until smooth. Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Reheat the soup gently just before serving, stirring constantly. Ladle into warmed bowls. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Drizzle the crème fraîche mixture into each bowl of soup. Carefully snip the crisp bacon into pieces with kitchen scissors and scatter on top. Sprinkle with the parsley, season with a little freshly ground black pepper and serve. Recipe tips Use six tablespoons soured cream instead of the crème fraîche and milk mixture if you prefer."
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} | 51d0e159ca78f9e9d1799303151f52dacd1e0bc62059f06eaf8b3ebac592b01b | Miso-braised mushrooms on toast recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso-braised_mushrooms_64725_16x9.jpg Take mushrooms on toast to the next level with sticky sweet-salty miso, sake and ginger. Lunch will never be the same. 1 tbsp white miso paste 2 garlic cloves, 1 finely chopped and 1 halved1 tbsp soy sauce 100ml/3½fl oz sake 2cm/¾in fresh root ginger, peeled and finely sliced into batons 30g/1oz vegan butter-style spread2 large Portobello mushrooms, stalks removed2 large slices sourdough bread2 tbsp olive oil 1 tbsp white miso paste 2 garlic cloves, 1 finely chopped and 1 halved 1 tbsp soy sauce 100ml/3½fl oz sake 2cm/¾in fresh root ginger, peeled and finely sliced into batons 30g/1oz vegan butter-style spread 2 large Portobello mushrooms, stalks removed 2 large slices sourdough bread 2 tbsp olive oil 1 tsp toasted sesame seeds1 tbsp fresh chives, chopped4 spring onions, chopped 1 tsp toasted sesame seeds 1 tbsp fresh chives, chopped 4 spring onions, chopped Method To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4.Put the miso paste, minced garlic, soy, sake, ginger and vegan "butter" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately. To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4. To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4. Put the miso paste, minced garlic, soy, sake, ginger and vegan "butter" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Put the miso paste, minced garlic, soy, sake, ginger and vegan "butter" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips 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_1600/recipes/miso-braised_mushrooms_64725_16x9.jpg Take mushrooms on toast to the next level with sticky sweet-salty miso, sake and ginger. Lunch will never be the same. 1 tbsp white miso paste 2 garlic cloves, 1 finely chopped and 1 halved1 tbsp soy sauce 100ml/3½fl oz sake 2cm/¾in fresh root ginger, peeled and finely sliced into batons 30g/1oz vegan butter-style spread2 large Portobello mushrooms, stalks removed2 large slices sourdough bread2 tbsp olive oil 1 tbsp white miso paste 2 garlic cloves, 1 finely chopped and 1 halved 1 tbsp soy sauce 100ml/3½fl oz sake 2cm/¾in fresh root ginger, peeled and finely sliced into batons 30g/1oz vegan butter-style spread 2 large Portobello mushrooms, stalks removed 2 large slices sourdough bread 2 tbsp olive oil 1 tsp toasted sesame seeds1 tbsp fresh chives, chopped4 spring onions, chopped 1 tsp toasted sesame seeds 1 tbsp fresh chives, chopped 4 spring onions, chopped Method To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4.Put the miso paste, minced garlic, soy, sake, ginger and vegan \"butter\" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately. To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4. To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4. Put the miso paste, minced garlic, soy, sake, ginger and vegan \"butter\" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Put the miso paste, minced garlic, soy, sake, ginger and vegan \"butter\" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately."
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} | 72ca4722734431769477a36c7ed2a851b132c8b15cb92f87efa5ad43df6e4c81 | Chicken TikTok wraps recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tik_tok_wrap_84387_16x9.jpg This easy chicken wrap recipe was inspired by the TikTok sensation. Simply fill each quarter with a different filling and fold up for instant layers. You could use ready-made tortilla wraps for this recipe to make it quicker. 6 chicken mini fillets (about 250g/9oz), halved1 tbsp rapeseed or sunflower oil1 tsp ground turmeric1 tsp fresh lemon or lime juice, plus extra lemon or lime wedges to servesalt and freshly ground black pepper 6 chicken mini fillets (about 250g/9oz), halved 1 tbsp rapeseed or sunflower oil 1 tsp ground turmeric 1 tsp fresh lemon or lime juice, plus extra lemon or lime wedges to serve salt and freshly ground black pepper 65g/2½oz plain white flour65g/2½oz self-raising flour1 tsp dried fenugreek leaves (methi) or dried oregano1-2 tsp rapeseed or sunflower oil, for rolling½ tsp fine sea salt 65g/2½oz plain white flour 65g/2½oz self-raising flour 1 tsp dried fenugreek leaves (methi) or dried oregano 1-2 tsp rapeseed or sunflower oil, for rolling ½ tsp fine sea salt 4 tbsp salad cream or mayonnaise½ tsp smoked paprika 4 tbsp salad cream or mayonnaise ½ tsp smoked paprika ½ small red onion, thinly sliced1 Little Gem lettuce, trimmed, leaves separated and finely shredded2 large, ripe tomatoes, roughly chopped ½ small red onion, thinly sliced 1 Little Gem lettuce, trimmed, leaves separated and finely shredded 2 large, ripe tomatoes, roughly chopped Method Toss the chicken with the other ingredients in a bowl and set aside to marinate.To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes.Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect.Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm.Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through.Mix the salad cream or mayonnaise with the smoked paprika and set aside.Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm. Toss the chicken with the other ingredients in a bowl and set aside to marinate. Toss the chicken with the other ingredients in a bowl and set aside to marinate. To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes. To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes. Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect. Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect. Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm. Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm. Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through. Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through. Mix the salad cream or mayonnaise with the smoked paprika and set aside. Mix the salad cream or mayonnaise with the smoked paprika and set aside. Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm. Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm. | {
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"title": "Chicken TikTok wraps recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tik_tok_wrap_84387_16x9.jpg This easy chicken wrap recipe was inspired by the TikTok sensation. Simply fill each quarter with a different filling and fold up for instant layers. You could use ready-made tortilla wraps for this recipe to make it quicker. 6 chicken mini fillets (about 250g/9oz), halved1 tbsp rapeseed or sunflower oil1 tsp ground turmeric1 tsp fresh lemon or lime juice, plus extra lemon or lime wedges to servesalt and freshly ground black pepper 6 chicken mini fillets (about 250g/9oz), halved 1 tbsp rapeseed or sunflower oil 1 tsp ground turmeric 1 tsp fresh lemon or lime juice, plus extra lemon or lime wedges to serve salt and freshly ground black pepper 65g/2½oz plain white flour65g/2½oz self-raising flour1 tsp dried fenugreek leaves (methi) or dried oregano1-2 tsp rapeseed or sunflower oil, for rolling½ tsp fine sea salt 65g/2½oz plain white flour 65g/2½oz self-raising flour 1 tsp dried fenugreek leaves (methi) or dried oregano 1-2 tsp rapeseed or sunflower oil, for rolling ½ tsp fine sea salt 4 tbsp salad cream or mayonnaise½ tsp smoked paprika 4 tbsp salad cream or mayonnaise ½ tsp smoked paprika ½ small red onion, thinly sliced1 Little Gem lettuce, trimmed, leaves separated and finely shredded2 large, ripe tomatoes, roughly chopped ½ small red onion, thinly sliced 1 Little Gem lettuce, trimmed, leaves separated and finely shredded 2 large, ripe tomatoes, roughly chopped Method Toss the chicken with the other ingredients in a bowl and set aside to marinate.To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes.Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect.Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm.Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through.Mix the salad cream or mayonnaise with the smoked paprika and set aside.Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm. Toss the chicken with the other ingredients in a bowl and set aside to marinate. Toss the chicken with the other ingredients in a bowl and set aside to marinate. To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes. To make the wraps, put both the flours, herbs and salt in a bowl and mix with a wooden spoon. Add 6 tablespoons lukewarm water and mix until the dough comes together and forms a ball. Leave to stand for 10 minutes. Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect. Divide the dough into 2 portions and form into balls. Rub a clean work surface with a little oil and use a rolling pin to roll out each ball to around 25cm/10in in diameter. Turn regularly as you roll so you get a nice round shape – but don’t worry, they don’t have to be perfect. Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm. Heat a large frying pan over a medium-high heat until hot. Add one of the wraps to the pan and cook for 30 seconds on one side. Flip over and cook for a further 20–30 seconds, or until the dough is cooked but remains soft and pliable. Put on a plate and repeat with the remaining wrap. Cover with a clean tea towel and keep warm. Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through. Return the pan to the heat, add the chicken strips and cook for 2–3 minutes on each side, or until lightly browned and cooked through. Mix the salad cream or mayonnaise with the smoked paprika and set aside. Mix the salad cream or mayonnaise with the smoked paprika and set aside. Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm. Place one of the warm wraps onto a board and make a cut from the centre of the wrap to the edge. Spread with half the seasoned salad cream or mayonnaise. Place half the chicken slices on one side of the cut in the wrap (covering about a quarter of the wrap). Carefully fold over the cut side to cover. Place some sliced onions on the next quarter and fold again. Do the same with the Little Gem and then the tomatoes to make a thick, triangle shaped wrap. Repeat with the second wrap and the rest of the filling. Eat while warm."
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} | 967730155000d8cced3d9e747d6ea72c79c6b4edeadcc429040056363bd7f31c | Banh mi recipe
An average of 3.3 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bahn_mi_52432_16x9.jpg A Vietnamese sandwich (banh mi means bread in Vietnamese) that’s become a street food sensation. Packed with deliciously sweet and spicy pork belly, quick pickles and topped with chilli sauce it’s an absolute treat to eat and easy to prepare in advance for friends or family. 1 large garlic clove, crushed½ thumb-sized piece fresh root ginger, peeled and grated½ tbsp soy sauce½ tbsp fish sauce1 tsp lemongrass paste1 tsp runny honey2 large pork belly strips (approx. 150g/5½oz) 1 large garlic clove, crushed ½ thumb-sized piece fresh root ginger, peeled and grated ½ tbsp soy sauce ½ tbsp fish sauce 1 tsp lemongrass paste 1 tsp runny honey 2 large pork belly strips (approx. 150g/5½oz) 2 tbsp rice wine vinegar¼ tsp golden caster sugar¼ tsp sea salt1 small carrot, peeled and thinly sliced into batons3 large radishes, thlnly sliced 2 tbsp rice wine vinegar ¼ tsp golden caster sugar ¼ tsp sea salt 1 small carrot, peeled and thinly sliced into batons 3 large radishes, thlnly sliced 2 small baguettesJapanese Kewpie mayonnaise, to servelarge handful fresh coriander sriracha hot sauce, to serve (optional) 2 small baguettes Japanese Kewpie mayonnaise, to serve large handful fresh coriander sriracha hot sauce, to serve (optional) Method First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside.Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired. First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside. Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired. | {
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"title": "Banh mi recipe",
"content": "An average of 3.3 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bahn_mi_52432_16x9.jpg A Vietnamese sandwich (banh mi means bread in Vietnamese) that’s become a street food sensation. Packed with deliciously sweet and spicy pork belly, quick pickles and topped with chilli sauce it’s an absolute treat to eat and easy to prepare in advance for friends or family. 1 large garlic clove, crushed½ thumb-sized piece fresh root ginger, peeled and grated½ tbsp soy sauce½ tbsp fish sauce1 tsp lemongrass paste1 tsp runny honey2 large pork belly strips (approx. 150g/5½oz) 1 large garlic clove, crushed ½ thumb-sized piece fresh root ginger, peeled and grated ½ tbsp soy sauce ½ tbsp fish sauce 1 tsp lemongrass paste 1 tsp runny honey 2 large pork belly strips (approx. 150g/5½oz) 2 tbsp rice wine vinegar¼ tsp golden caster sugar¼ tsp sea salt1 small carrot, peeled and thinly sliced into batons3 large radishes, thlnly sliced 2 tbsp rice wine vinegar ¼ tsp golden caster sugar ¼ tsp sea salt 1 small carrot, peeled and thinly sliced into batons 3 large radishes, thlnly sliced 2 small baguettesJapanese Kewpie mayonnaise, to servelarge handful fresh coriander sriracha hot sauce, to serve (optional) 2 small baguettes Japanese Kewpie mayonnaise, to serve large handful fresh coriander sriracha hot sauce, to serve (optional) Method First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside.Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired. First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. First, marinate the pork belly. Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure they’re completely coated in the marinade. Set aside for at least an hour, but preferably overnight. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside. Preheat the grill to its highest settling. Meanwhile, to make the quick pickles, whisk together the vinegar, sugar and salt in a shallow bowl and add the carrot and radish Set aside. Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. Line the grill pan with kitchen foil, placing the rack on top. Place the pork belly strips on the rack and grill for 15 minutes, turning half way, or until the pork is cooked through and is crisp and caramelised around the edges. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired. To assemble the sandwiches, split the baguettes lengthways and spread them generously with mayonnaise. Slice the pork belly on a diagonal and pat the pickles dry using kitchen paper before stuffing both into the baguettes along with a good amount of fresh coriander. Serve with a squeeze of sriracha hot sauce, if desired."
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} | 005593763d0d3b4b9db1949572050b71932da2e692ee10dc7fba3edc4decd0d5 | Spinach, cheese and onion cake recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_cheese_and_onion_26779_16x9.jpg In a rush? Grab a great big wedge of this savoury veggie cake for a satisfying dinner on-the-go. 300g/10½oz frozen spinach, thawed in a sieve or colander (or the same weight of fresh, cooked spinach)45ml/3 tbsp olive oil1 large red onion, thinly sliced into ringssmall bunch fresh rosemary, leaves picked and finely chopped 350g/12oz cooked potatoes, chopped into bite-sized pieces 4 free-range eggs120g/4½oz plain flour1 tsp baking powder100g/3½oz cheddar, coarsely grated2 tsp Dijon mustard salt and freshly ground black pepper 300g/10½oz frozen spinach, thawed in a sieve or colander (or the same weight of fresh, cooked spinach) 45ml/3 tbsp olive oil 1 large red onion, thinly sliced into rings small bunch fresh rosemary, leaves picked and finely chopped 350g/12oz cooked potatoes, chopped into bite-sized pieces 4 free-range eggs 120g/4½oz plain flour 1 tsp baking powder 100g/3½oz cheddar, coarsely grated 2 tsp Dijon mustard salt and freshly ground black pepper Method Squeeze the defrosted spinach to remove any excess water, then set aside.Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper.Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top.Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Squeeze the defrosted spinach to remove any excess water, then set aside. Squeeze the defrosted spinach to remove any excess water, then set aside. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper. Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top. Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Recipe tips You can switch around the veg in this cake – use cooked broccoli, leeks, courgette, squash or cauliflower, if you like. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_cheese_and_onion_26779_16x9.jpg In a rush? Grab a great big wedge of this savoury veggie cake for a satisfying dinner on-the-go. 300g/10½oz frozen spinach, thawed in a sieve or colander (or the same weight of fresh, cooked spinach)45ml/3 tbsp olive oil1 large red onion, thinly sliced into ringssmall bunch fresh rosemary, leaves picked and finely chopped 350g/12oz cooked potatoes, chopped into bite-sized pieces 4 free-range eggs120g/4½oz plain flour1 tsp baking powder100g/3½oz cheddar, coarsely grated2 tsp Dijon mustard salt and freshly ground black pepper 300g/10½oz frozen spinach, thawed in a sieve or colander (or the same weight of fresh, cooked spinach) 45ml/3 tbsp olive oil 1 large red onion, thinly sliced into rings small bunch fresh rosemary, leaves picked and finely chopped 350g/12oz cooked potatoes, chopped into bite-sized pieces 4 free-range eggs 120g/4½oz plain flour 1 tsp baking powder 100g/3½oz cheddar, coarsely grated 2 tsp Dijon mustard salt and freshly ground black pepper Method Squeeze the defrosted spinach to remove any excess water, then set aside.Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper.Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top.Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Squeeze the defrosted spinach to remove any excess water, then set aside. Squeeze the defrosted spinach to remove any excess water, then set aside. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25cm/10in round springform cake tin with greaseproof paper. Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Pour the olive oil into a large frying pan set over a medium heat, add the onion and cook for 10 minutes until soft and translucent. Add the rosemary, spinach and potatoes and mix well. Season with salt and pepper, then set aside off the heat to cool slightly. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top. Meanwhile, whisk the eggs together in a large bowl. Add the flour, baking powder, cheese, mustard and some salt and pepper. Add the cooked spinach mixture to the bowl and gently mix to evenly distribute. Spoon into the prepared tin and bake for 35–40 minutes, until the cake is firm and golden on top. Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Allow the cake to rest for 5 minutes before slicing into wedges and serving. It can be served warm from the oven, at room temperature, or straight from the fridge, where it will keep in a sealed container for a couple of days. Recipe tips You can switch around the veg in this cake – use cooked broccoli, leeks, courgette, squash or cauliflower, if you like."
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} | 0c6eebec245617a6abc0f4999fd354c7995de1c84017f3377dd4c4d25cc398d3 | Sun-blushed tomato and feta salad recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sun-blushed_tomato_and_23591_16x9.jpg A wonderfully simple side salad that still delivers on flavour. Make sure to use good quality feta - it's worth it. 150g/5½oz sun-blushed tomatoes (see tip), quartered 75g/2¾oz pitted black olives in oil, drained and halved2 tbsp olive oil or oil drained from the sun-blushed tomatoes150g/5½oz good-quality feta cheese, crumbled into small chunks 150g/5½oz sun-blushed tomatoes (see tip), quartered 75g/2¾oz pitted black olives in oil, drained and halved 2 tbsp olive oil or oil drained from the sun-blushed tomatoes 150g/5½oz good-quality feta cheese, crumbled into small chunks Method Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Recipe tips Tip 1: To make your own ‘sun’-blushed tomatoes, arrange tomato halves on a baking tray, sprinkle with salt and pepper and a little olive oil and cook at 75C/55C fan/Gas ¼ for about 6 hours. Tip 2: Once assembled, this keeps, covered, in the fridge for 1–2 days. | {
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"title": "Sun-blushed tomato and feta salad recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sun-blushed_tomato_and_23591_16x9.jpg A wonderfully simple side salad that still delivers on flavour. Make sure to use good quality feta - it's worth it. 150g/5½oz sun-blushed tomatoes (see tip), quartered 75g/2¾oz pitted black olives in oil, drained and halved2 tbsp olive oil or oil drained from the sun-blushed tomatoes150g/5½oz good-quality feta cheese, crumbled into small chunks 150g/5½oz sun-blushed tomatoes (see tip), quartered 75g/2¾oz pitted black olives in oil, drained and halved 2 tbsp olive oil or oil drained from the sun-blushed tomatoes 150g/5½oz good-quality feta cheese, crumbled into small chunks Method Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta. Recipe tips Tip 1: To make your own ‘sun’-blushed tomatoes, arrange tomato halves on a baking tray, sprinkle with salt and pepper and a little olive oil and cook at 75C/55C fan/Gas ¼ for about 6 hours. Tip 2: Once assembled, this keeps, covered, in the fridge for 1–2 days."
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} | 13821a7cf0f4c3676b2e09677a0dd3c51b94ae47960fc727bd1bdc766af67f75 | Spicy stuffed pitta recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_stuffed_pitta_29396_16x9.jpg A super quick, warm pitta sandwich of lightly spiced courgette slices and juicy tomatoes. Each serving provides 484kcal, 14g protein, 47g carbohydrate (of which 8g sugars), 26g fat (of which 4g saturates), 6g fibre and 0.8g salt. 1 tbsp cumin seeds1 tbsp coriander seed1 tbsp garam masala3 tbsp groundnut oil 1 courgette300g/10½oz cherry tomatoes2 pitta breads 1 tbsp cumin seeds 1 tbsp coriander seed 1 tbsp garam masala 3 tbsp groundnut oil 1 courgette 300g/10½oz cherry tomatoes 2 pitta breads Method Preheat the grill.Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil.Thinly slice the courgettes and mix with the spice oil.Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes.Toast the pitta bread under the grill.Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice. Preheat the grill. Preheat the grill. Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil. Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil. Thinly slice the courgettes and mix with the spice oil. Thinly slice the courgettes and mix with the spice oil. Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes. Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes. Toast the pitta bread under the grill. Toast the pitta bread under the grill. Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice. Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice. | {
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"title": "Spicy stuffed pitta recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_stuffed_pitta_29396_16x9.jpg A super quick, warm pitta sandwich of lightly spiced courgette slices and juicy tomatoes. Each serving provides 484kcal, 14g protein, 47g carbohydrate (of which 8g sugars), 26g fat (of which 4g saturates), 6g fibre and 0.8g salt. 1 tbsp cumin seeds1 tbsp coriander seed1 tbsp garam masala3 tbsp groundnut oil 1 courgette300g/10½oz cherry tomatoes2 pitta breads 1 tbsp cumin seeds 1 tbsp coriander seed 1 tbsp garam masala 3 tbsp groundnut oil 1 courgette 300g/10½oz cherry tomatoes 2 pitta breads Method Preheat the grill.Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil.Thinly slice the courgettes and mix with the spice oil.Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes.Toast the pitta bread under the grill.Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice. Preheat the grill. Preheat the grill. Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil. Grind the cumin and coriander seeds with the garam masala in a mortar and pestle and add the oil. Thinly slice the courgettes and mix with the spice oil. Thinly slice the courgettes and mix with the spice oil. Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes. Place the courgettes in a pan with the tomatoes and cook for 6-8 minutes. Toast the pitta bread under the grill. Toast the pitta bread under the grill. Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice. Fill the pittas with the courgettes and tomatoes and squeeze down to release the tomato juice."
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} | bcb469e3f640847995e9b9f7306c6fafc1f4f98d2f1b4f7edc8369d17f1b4e79 | Croque madame recipe
An average of 3.4 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/croque_madame_76205_16x9.jpg Croque madame is relocated to Cornwall via the choice of cheese and then given the French treatment. There’s also a very British secret ingredient that makes all the difference! This recipe makes a lot of yeast extract butter. It can be kept until the use by date on the packet of butter. You can also reduce the amount to make less, if you don't want to reserve it for later. 675g/1lb 8oz good-quality cheddar, ideally 1-year-old Davidstow150ml/5fl oz full-fat milk30g/1oz plain flour55g/2oz fresh white breadcrumbs1 tbsp English mustard powder2 free-range eggs2 free-range egg yolks1 tbsp Worcestershire sauce salt and white pepper 675g/1lb 8oz good-quality cheddar, ideally 1-year-old Davidstow 150ml/5fl oz full-fat milk 30g/1oz plain flour 55g/2oz fresh white breadcrumbs 1 tbsp English mustard powder 2 free-range eggs 2 free-range egg yolks 1 tbsp Worcestershire sauce salt and white pepper 1 tbsp yeast extract250g/9oz salted butter, at room temperature or softenedgood squeeze fresh lemon juice 1 tbsp yeast extract 250g/9oz salted butter, at room temperature or softened good squeeze fresh lemon juice 8 slices good-quality sourdough bread200g/7oz salted butter8 slices good-quality ham50g/1¾oz sundried tomatoes, choppeddash vegetable oil 4 good-quality free-range eggs4 baby pickled gherkins cut in half width way and cocktail stick through centre 8 slices good-quality sourdough bread 200g/7oz salted butter 8 slices good-quality ham 50g/1¾oz sundried tomatoes, chopped dash vegetable oil 4 good-quality free-range eggs 4 baby pickled gherkins cut in half width way and cocktail stick through centre Method To make the rarebit, place the cheese and milk in a heavy-based pan and season with salt and white pepper, to taste. Stir continuously over a medium heat to melt the cheese. Once melted, add the flour, breadcrumbs, and mustard powder, and continuously stir until it reaches a thick consistency. Pour onto a large flat tray and allow to cool to room temperature.Once the mixture has cooled, tip into a food processor and blend. Add the whole eggs and egg yolks, one-by-one, to the food processor whilst blending. Add the Worcestershire sauce and pulse to just combine. Transfer into a piping bag and leave at room temperature until needed.To make the yeast extract butter, mix the yeast extract into the soft butter in a bowl until fully incorporated, then add good squeeze of lemon juice. Set aside until needed.To make the croque madame, preheat the oven to 200C/180C/Gas 5.Brush both sides of each slice of sourdough with the flavoured butter. In a hot large frying pan, heat 50g/1¾oz od the unflavoured butter until foaming. Add 2 slices of the sourdough and fry until slightly light brown in colour. Turnover and repeat on each side, then set aside. Repeat with the remaining sourdough.Pipe the rarebit onto one slice of bread, place 2 ham slices on topand a sundried tomato, followed by a slice of fried sourdough. Repeat to make three more sandwiches. Place the sandwiches on a baking try and bake until the cheese has melted and the sourdough is nicely toasted.Meanwhile, heat a dash of vegetable oil in a frying pan and fry the eggs to your liking over a medium heat, ideally they should retain a runny yolk.Remove each croque madame carefully out of the oven and place between 4 plates. Top with a fried egg, garnish with the gherkin halves, held in place with cocktail sticks. To make the rarebit, place the cheese and milk in a heavy-based pan and season with salt and white pepper, to taste. Stir continuously over a medium heat to melt the cheese. Once melted, add the flour, breadcrumbs, and mustard powder, and continuously stir until it reaches a thick consistency. Pour onto a large flat tray and allow to cool to room temperature. To make the rarebit, place the cheese and milk in a heavy-based pan and season with salt and white pepper, to taste. Stir continuously over a medium heat to melt the cheese. Once melted, add the flour, breadcrumbs, and mustard powder, and continuously stir until it reaches a thick consistency. Pour onto a large flat tray and allow to cool to room temperature. Once the mixture has cooled, tip into a food processor and blend. Add the whole eggs and egg yolks, one-by-one, to the food processor whilst blending. Add the Worcestershire sauce and pulse to just combine. Transfer into a piping bag and leave at room temperature until needed. Once the mixture has cooled, tip into a food processor and blend. Add the whole eggs and egg yolks, one-by-one, to the food processor whilst blending. Add the Worcestershire sauce and pulse to just combine. Transfer into a piping bag and leave at room temperature until needed. To make the yeast extract butter, mix the yeast extract into the soft butter in a bowl until fully incorporated, then add good squeeze of lemon juice. Set aside until needed. To make the yeast extract butter, mix the yeast extract into the soft butter in a bowl until fully incorporated, then add good squeeze of lemon juice. Set aside until needed. To make the croque madame, preheat the oven to 200C/180C/Gas 5. To make the croque madame, preheat the oven to 200C/180C/Gas 5. Brush both sides of each slice of sourdough with the flavoured butter. In a hot large frying pan, heat 50g/1¾oz od the unflavoured butter until foaming. Add 2 slices of the sourdough and fry until slightly light brown in colour. Turnover and repeat on each side, then set aside. Repeat with the remaining sourdough. Brush both sides of each slice of sourdough with the flavoured butter. In a hot large frying pan, heat 50g/1¾oz od the unflavoured butter until foaming. Add 2 slices of the sourdough and fry until slightly light brown in colour. Turnover and repeat on each side, then set aside. Repeat with the remaining sourdough. Pipe the rarebit onto one slice of bread, place 2 ham slices on topand a sundried tomato, followed by a slice of fried sourdough. Repeat to make three more sandwiches. Place the sandwiches on a baking try and bake until the cheese has melted and the sourdough is nicely toasted. Pipe the rarebit onto one slice of bread, place 2 ham slices on topand a sundried tomato, followed by a slice of fried sourdough. Repeat to make three more sandwiches. Place the sandwiches on a baking try and bake until the cheese has melted and the sourdough is nicely toasted. Meanwhile, heat a dash of vegetable oil in a frying pan and fry the eggs to your liking over a medium heat, ideally they should retain a runny yolk. Meanwhile, heat a dash of vegetable oil in a frying pan and fry the eggs to your liking over a medium heat, ideally they should retain a runny yolk. Remove each croque madame carefully out of the oven and place between 4 plates. Top with a fried egg, garnish with the gherkin halves, held in place with cocktail sticks. Remove each croque madame carefully out of the oven and place between 4 plates. Top with a fried egg, garnish with the gherkin halves, held in place with cocktail sticks. | {
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"title": "Croque madame recipe",
"content": "An average of 3.4 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/croque_madame_76205_16x9.jpg Croque madame is relocated to Cornwall via the choice of cheese and then given the French treatment. There’s also a very British secret ingredient that makes all the difference! This recipe makes a lot of yeast extract butter. It can be kept until the use by date on the packet of butter. You can also reduce the amount to make less, if you don't want to reserve it for later. 675g/1lb 8oz good-quality cheddar, ideally 1-year-old Davidstow150ml/5fl oz full-fat milk30g/1oz plain flour55g/2oz fresh white breadcrumbs1 tbsp English mustard powder2 free-range eggs2 free-range egg yolks1 tbsp Worcestershire sauce salt and white pepper 675g/1lb 8oz good-quality cheddar, ideally 1-year-old Davidstow 150ml/5fl oz full-fat milk 30g/1oz plain flour 55g/2oz fresh white breadcrumbs 1 tbsp English mustard powder 2 free-range eggs 2 free-range egg yolks 1 tbsp Worcestershire sauce salt and white pepper 1 tbsp yeast extract250g/9oz salted butter, at room temperature or softenedgood squeeze fresh lemon juice 1 tbsp yeast extract 250g/9oz salted butter, at room temperature or softened good squeeze fresh lemon juice 8 slices good-quality sourdough bread200g/7oz salted butter8 slices good-quality ham50g/1¾oz sundried tomatoes, choppeddash vegetable oil 4 good-quality free-range eggs4 baby pickled gherkins cut in half width way and cocktail stick through centre 8 slices good-quality sourdough bread 200g/7oz salted butter 8 slices good-quality ham 50g/1¾oz sundried tomatoes, chopped dash vegetable oil 4 good-quality free-range eggs 4 baby pickled gherkins cut in half width way and cocktail stick through centre Method To make the rarebit, place the cheese and milk in a heavy-based pan and season with salt and white pepper, to taste. Stir continuously over a medium heat to melt the cheese. Once melted, add the flour, breadcrumbs, and mustard powder, and continuously stir until it reaches a thick consistency. Pour onto a large flat tray and allow to cool to room temperature.Once the mixture has cooled, tip into a food processor and blend. Add the whole eggs and egg yolks, one-by-one, to the food processor whilst blending. Add the Worcestershire sauce and pulse to just combine. Transfer into a piping bag and leave at room temperature until needed.To make the yeast extract butter, mix the yeast extract into the soft butter in a bowl until fully incorporated, then add good squeeze of lemon juice. Set aside until needed.To make the croque madame, preheat the oven to 200C/180C/Gas 5.Brush both sides of each slice of sourdough with the flavoured butter. In a hot large frying pan, heat 50g/1¾oz od the unflavoured butter until foaming. Add 2 slices of the sourdough and fry until slightly light brown in colour. Turnover and repeat on each side, then set aside. Repeat with the remaining sourdough.Pipe the rarebit onto one slice of bread, place 2 ham slices on topand a sundried tomato, followed by a slice of fried sourdough. Repeat to make three more sandwiches. Place the sandwiches on a baking try and bake until the cheese has melted and the sourdough is nicely toasted.Meanwhile, heat a dash of vegetable oil in a frying pan and fry the eggs to your liking over a medium heat, ideally they should retain a runny yolk.Remove each croque madame carefully out of the oven and place between 4 plates. Top with a fried egg, garnish with the gherkin halves, held in place with cocktail sticks. To make the rarebit, place the cheese and milk in a heavy-based pan and season with salt and white pepper, to taste. Stir continuously over a medium heat to melt the cheese. Once melted, add the flour, breadcrumbs, and mustard powder, and continuously stir until it reaches a thick consistency. Pour onto a large flat tray and allow to cool to room temperature. To make the rarebit, place the cheese and milk in a heavy-based pan and season with salt and white pepper, to taste. Stir continuously over a medium heat to melt the cheese. Once melted, add the flour, breadcrumbs, and mustard powder, and continuously stir until it reaches a thick consistency. Pour onto a large flat tray and allow to cool to room temperature. Once the mixture has cooled, tip into a food processor and blend. Add the whole eggs and egg yolks, one-by-one, to the food processor whilst blending. Add the Worcestershire sauce and pulse to just combine. Transfer into a piping bag and leave at room temperature until needed. Once the mixture has cooled, tip into a food processor and blend. Add the whole eggs and egg yolks, one-by-one, to the food processor whilst blending. Add the Worcestershire sauce and pulse to just combine. Transfer into a piping bag and leave at room temperature until needed. To make the yeast extract butter, mix the yeast extract into the soft butter in a bowl until fully incorporated, then add good squeeze of lemon juice. Set aside until needed. To make the yeast extract butter, mix the yeast extract into the soft butter in a bowl until fully incorporated, then add good squeeze of lemon juice. Set aside until needed. To make the croque madame, preheat the oven to 200C/180C/Gas 5. To make the croque madame, preheat the oven to 200C/180C/Gas 5. Brush both sides of each slice of sourdough with the flavoured butter. In a hot large frying pan, heat 50g/1¾oz od the unflavoured butter until foaming. Add 2 slices of the sourdough and fry until slightly light brown in colour. Turnover and repeat on each side, then set aside. Repeat with the remaining sourdough. Brush both sides of each slice of sourdough with the flavoured butter. In a hot large frying pan, heat 50g/1¾oz od the unflavoured butter until foaming. Add 2 slices of the sourdough and fry until slightly light brown in colour. Turnover and repeat on each side, then set aside. Repeat with the remaining sourdough. Pipe the rarebit onto one slice of bread, place 2 ham slices on topand a sundried tomato, followed by a slice of fried sourdough. Repeat to make three more sandwiches. Place the sandwiches on a baking try and bake until the cheese has melted and the sourdough is nicely toasted. Pipe the rarebit onto one slice of bread, place 2 ham slices on topand a sundried tomato, followed by a slice of fried sourdough. Repeat to make three more sandwiches. Place the sandwiches on a baking try and bake until the cheese has melted and the sourdough is nicely toasted. Meanwhile, heat a dash of vegetable oil in a frying pan and fry the eggs to your liking over a medium heat, ideally they should retain a runny yolk. Meanwhile, heat a dash of vegetable oil in a frying pan and fry the eggs to your liking over a medium heat, ideally they should retain a runny yolk. Remove each croque madame carefully out of the oven and place between 4 plates. Top with a fried egg, garnish with the gherkin halves, held in place with cocktail sticks. Remove each croque madame carefully out of the oven and place between 4 plates. Top with a fried egg, garnish with the gherkin halves, held in place with cocktail sticks."
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} | 4f896cfdd60c34ec03def9e6ec14de837a8fabbdef5480a300553983c74cb928 | Sticky aubergine banh mi recipe
An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/aubergine_banh_mi_82492_16x9.jpg Gochujang is key to this sticky aubergine banh mi. The crunchy pickled vegetables cut through the sweet spicy sauce perfectly. 1 aubergine salt 2 part-baked baguettes 1 tbsp rice vinegar ½ tbsp caster sugar 1 small carrot, peeled and cut into matchsticks 2-3 radishes, thinly sliced ¼ cucumber, seeds removed, cut into matchsticks 2 tbsp olive oil 1 tbsp gochujang 1 tsp dark soy sauce 1 tbsp dark brown sugar 1 tsp toasted sesame oil 1 tsp mirin 1 garlic clove, finely grated 1cm/½ in piece fresh root ginger, finely grated 1 tsp black and white sesame seeds 2 tbsp mayonnaise small handful coriander 1 aubergine salt 2 part-baked baguettes 1 tbsp rice vinegar ½ tbsp caster sugar 1 small carrot, peeled and cut into matchsticks 2-3 radishes, thinly sliced ¼ cucumber, seeds removed, cut into matchsticks 2 tbsp olive oil 1 tbsp gochujang 1 tsp dark soy sauce 1 tbsp dark brown sugar 1 tsp toasted sesame oil 1 tsp mirin 1 garlic clove, finely grated 1cm/½ in piece fresh root ginger, finely grated 1 tsp black and white sesame seeds 2 tbsp mayonnaise small handful coriander Method Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway. Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway. | {
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"content": "An average of 4.4 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/aubergine_banh_mi_82492_16x9.jpg Gochujang is key to this sticky aubergine banh mi. The crunchy pickled vegetables cut through the sweet spicy sauce perfectly. 1 aubergine salt 2 part-baked baguettes 1 tbsp rice vinegar ½ tbsp caster sugar 1 small carrot, peeled and cut into matchsticks 2-3 radishes, thinly sliced ¼ cucumber, seeds removed, cut into matchsticks 2 tbsp olive oil 1 tbsp gochujang 1 tsp dark soy sauce 1 tbsp dark brown sugar 1 tsp toasted sesame oil 1 tsp mirin 1 garlic clove, finely grated 1cm/½ in piece fresh root ginger, finely grated 1 tsp black and white sesame seeds 2 tbsp mayonnaise small handful coriander 1 aubergine salt 2 part-baked baguettes 1 tbsp rice vinegar ½ tbsp caster sugar 1 small carrot, peeled and cut into matchsticks 2-3 radishes, thinly sliced ¼ cucumber, seeds removed, cut into matchsticks 2 tbsp olive oil 1 tbsp gochujang 1 tsp dark soy sauce 1 tbsp dark brown sugar 1 tsp toasted sesame oil 1 tsp mirin 1 garlic clove, finely grated 1cm/½ in piece fresh root ginger, finely grated 1 tsp black and white sesame seeds 2 tbsp mayonnaise small handful coriander Method Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway. Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Preheat the oven to 180C Fan/Gas 4. Top and tail the aubergines and cut lengthways in half, and then each half lengthways again into 4 wedges. Sprinkle the flesh with salt and leave for 10 minutes. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. Place the baguettes into the hot oven and cook for 10-12 minutes or until golden-brown. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. While the baguettes cook and the aubergine is being salted, mix the rice vinegar and caster sugar together in a large bowl until the sugar has dissolved. Season with salt and add the carrot, radish and cucumber to the bowl. Toss to coat and leave to create a quick ‘pickle’. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. Place a frying pan over a medium heat and add the oil. Once the oil is hot, pat the aubergine dry and add it to the pan. Fry for 2-3 minutes, or until starting to soften and brown. Flip the aubergines and fry for another 2-3 minutes. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. While you cook the aubergine, in a small bowl combine the gochujang, soy sauce, brown sugar, sesame oil, mirin, garlic and ginger. When the aubergine is almost cooked, add the sauce, combine and cook for another minute, or until the aubergine is well coated and sticky. Take off the heat and sprinkle with the sesame seeds. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway. To make the sandwiches, slice open the baguettes and spread over the mayonnaise. Add the pickled carrot, radish and cucumber and top with a few stems of fresh coriander. Lastly, transfer in the sticky aubergine, top with a little more coriander and serve straightaway."
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} | afd3949e8709e82fcc764f659f137eb57c1b275c1faa576601ca5d3244535c5f | French dip sandwich recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_dip_sandwich_45633_16x9.jpg You can put a lot of time and money into the perfect French dip sandwich, but this recipe acknowledges that you may have other things to do. The effort in this recipe is only in waiting for your onions to become soft, golden brown and sweet to make a great onion gravy. knob of butter2 onions, thinly sliced1 tbsp plain flour1 glass red wine (optional)1 tsp dark soy sauce 1 tsp tomato purée400ml/14fl oz beef stock (or chicken stock)mustard or horseradish sauce, to serve (optional)2 mini-baguettes, split horizontally4 slices roast beef4 slices emmental or mild cheddar (optional) knob of butter 2 onions, thinly sliced 1 tbsp plain flour 1 glass red wine (optional) 1 tsp dark soy sauce 1 tsp tomato purée 400ml/14fl oz beef stock (or chicken stock) mustard or horseradish sauce, to serve (optional) 2 mini-baguettes, split horizontally 4 slices roast beef 4 slices emmental or mild cheddar (optional) Method Melt the butter in a saucepan over a medium–low heat. Add the sliced onions and a pinch of salt. Cook the onions for 20–25 minutes, stirring occasionally, until they are very soft and dark brown. Sprinkle over the flour and stir, cooking for 5 minutes until the mixture smells slightly toasty. Pour in the red wine (if using), stirring constantly, and simmer for a minute before adding the soy sauce and tomato purée. Stir until completely incorporated and smooth before gradually adding the stock, stirring until the stock is incorporated and the gravy is silky and thickened. Season with salt and pepper. Simmer the gravy for 5 minutes or so. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Spread mustard or horseradish sauce on the baguette, if using. Divide the roast beef between the baguettes and place the emmental on top. Put the sandwiches onto a baking tray and heat in the oven until the cheese is melted. Strain the gravy into two heated bowls, and place the onions on top of the cheese in the sandwich. Serve each sandwich with the gravy alongside for dipping. Melt the butter in a saucepan over a medium–low heat. Add the sliced onions and a pinch of salt. Cook the onions for 20–25 minutes, stirring occasionally, until they are very soft and dark brown. Sprinkle over the flour and stir, cooking for 5 minutes until the mixture smells slightly toasty. Melt the butter in a saucepan over a medium–low heat. Add the sliced onions and a pinch of salt. Cook the onions for 20–25 minutes, stirring occasionally, until they are very soft and dark brown. Sprinkle over the flour and stir, cooking for 5 minutes until the mixture smells slightly toasty. Pour in the red wine (if using), stirring constantly, and simmer for a minute before adding the soy sauce and tomato purée. Stir until completely incorporated and smooth before gradually adding the stock, stirring until the stock is incorporated and the gravy is silky and thickened. Season with salt and pepper. Simmer the gravy for 5 minutes or so. Pour in the red wine (if using), stirring constantly, and simmer for a minute before adding the soy sauce and tomato purée. Stir until completely incorporated and smooth before gradually adding the stock, stirring until the stock is incorporated and the gravy is silky and thickened. Season with salt and pepper. Simmer the gravy for 5 minutes or so. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Spread mustard or horseradish sauce on the baguette, if using. Divide the roast beef between the baguettes and place the emmental on top. Put the sandwiches onto a baking tray and heat in the oven until the cheese is melted. Spread mustard or horseradish sauce on the baguette, if using. Divide the roast beef between the baguettes and place the emmental on top. Put the sandwiches onto a baking tray and heat in the oven until the cheese is melted. Strain the gravy into two heated bowls, and place the onions on top of the cheese in the sandwich. Serve each sandwich with the gravy alongside for dipping. Strain the gravy into two heated bowls, and place the onions on top of the cheese in the sandwich. Serve each sandwich with the gravy alongside for dipping. | {
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"title": "French dip sandwich 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/french_dip_sandwich_45633_16x9.jpg You can put a lot of time and money into the perfect French dip sandwich, but this recipe acknowledges that you may have other things to do. The effort in this recipe is only in waiting for your onions to become soft, golden brown and sweet to make a great onion gravy. knob of butter2 onions, thinly sliced1 tbsp plain flour1 glass red wine (optional)1 tsp dark soy sauce 1 tsp tomato purée400ml/14fl oz beef stock (or chicken stock)mustard or horseradish sauce, to serve (optional)2 mini-baguettes, split horizontally4 slices roast beef4 slices emmental or mild cheddar (optional) knob of butter 2 onions, thinly sliced 1 tbsp plain flour 1 glass red wine (optional) 1 tsp dark soy sauce 1 tsp tomato purée 400ml/14fl oz beef stock (or chicken stock) mustard or horseradish sauce, to serve (optional) 2 mini-baguettes, split horizontally 4 slices roast beef 4 slices emmental or mild cheddar (optional) Method Melt the butter in a saucepan over a medium–low heat. Add the sliced onions and a pinch of salt. Cook the onions for 20–25 minutes, stirring occasionally, until they are very soft and dark brown. Sprinkle over the flour and stir, cooking for 5 minutes until the mixture smells slightly toasty. Pour in the red wine (if using), stirring constantly, and simmer for a minute before adding the soy sauce and tomato purée. Stir until completely incorporated and smooth before gradually adding the stock, stirring until the stock is incorporated and the gravy is silky and thickened. Season with salt and pepper. Simmer the gravy for 5 minutes or so. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Spread mustard or horseradish sauce on the baguette, if using. Divide the roast beef between the baguettes and place the emmental on top. Put the sandwiches onto a baking tray and heat in the oven until the cheese is melted. Strain the gravy into two heated bowls, and place the onions on top of the cheese in the sandwich. Serve each sandwich with the gravy alongside for dipping. Melt the butter in a saucepan over a medium–low heat. Add the sliced onions and a pinch of salt. Cook the onions for 20–25 minutes, stirring occasionally, until they are very soft and dark brown. Sprinkle over the flour and stir, cooking for 5 minutes until the mixture smells slightly toasty. Melt the butter in a saucepan over a medium–low heat. Add the sliced onions and a pinch of salt. Cook the onions for 20–25 minutes, stirring occasionally, until they are very soft and dark brown. Sprinkle over the flour and stir, cooking for 5 minutes until the mixture smells slightly toasty. Pour in the red wine (if using), stirring constantly, and simmer for a minute before adding the soy sauce and tomato purée. Stir until completely incorporated and smooth before gradually adding the stock, stirring until the stock is incorporated and the gravy is silky and thickened. Season with salt and pepper. Simmer the gravy for 5 minutes or so. Pour in the red wine (if using), stirring constantly, and simmer for a minute before adding the soy sauce and tomato purée. Stir until completely incorporated and smooth before gradually adding the stock, stirring until the stock is incorporated and the gravy is silky and thickened. Season with salt and pepper. Simmer the gravy for 5 minutes or so. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Spread mustard or horseradish sauce on the baguette, if using. Divide the roast beef between the baguettes and place the emmental on top. Put the sandwiches onto a baking tray and heat in the oven until the cheese is melted. Spread mustard or horseradish sauce on the baguette, if using. Divide the roast beef between the baguettes and place the emmental on top. Put the sandwiches onto a baking tray and heat in the oven until the cheese is melted. Strain the gravy into two heated bowls, and place the onions on top of the cheese in the sandwich. Serve each sandwich with the gravy alongside for dipping. Strain the gravy into two heated bowls, and place the onions on top of the cheese in the sandwich. Serve each sandwich with the gravy alongside for dipping."
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} | c6ba322056b3d351a00c45f8448c4ce6bd6ba58362f36d22998605244ec8ab4d | Hot chorizo and mozzarella sandwich recipe
An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_chorizo_and_20568_16x9.jpg Melting mozzarella, hot chorizo and baby spinach leaves in a baguette: sandwiches don’t get better than this. 130g/4½ oz chorizo sausage, sliced on the diagonal150g/5½ oz mozzarella ball, sliced into discsfreshly ground black pepper½ baguette, sliced along one side and pulled aparthandful baby spinach leaves 130g/4½ oz chorizo sausage, sliced on the diagonal 150g/5½ oz mozzarella ball, sliced into discs freshly ground black pepper ½ baguette, sliced along one side and pulled apart handful baby spinach leaves Method Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage.Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top.Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper.Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist.Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little.Slice the baguette in half and serve immediately. Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage. Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage. Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top. Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top. Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper. Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper. Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist. Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist. Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little. Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little. Slice the baguette in half and serve immediately. Slice the baguette in half and serve immediately. | {
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"title": "Hot chorizo and mozzarella sandwich recipe",
"content": "An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_chorizo_and_20568_16x9.jpg Melting mozzarella, hot chorizo and baby spinach leaves in a baguette: sandwiches don’t get better than this. 130g/4½ oz chorizo sausage, sliced on the diagonal150g/5½ oz mozzarella ball, sliced into discsfreshly ground black pepper½ baguette, sliced along one side and pulled aparthandful baby spinach leaves 130g/4½ oz chorizo sausage, sliced on the diagonal 150g/5½ oz mozzarella ball, sliced into discs freshly ground black pepper ½ baguette, sliced along one side and pulled apart handful baby spinach leaves Method Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage.Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top.Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper.Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist.Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little.Slice the baguette in half and serve immediately. Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage. Place the chorizo slices in a large, heavy-based frying pan over a medium heat. There is no need to use any oil or butter. Cook gently for 4-5 minutes, turning halfway through, until the oil begins to escape from the sausage. Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top. Lay the slices of mozzarella on top of the chorizo, then carefully spoon some of the oil over the top. Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper. Cook for 2-3 minutes to allow the cheese to melt, then season with a few twists of freshly ground black pepper. Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist. Spoon the chorizo and mozzarella into the baguette, then spoon the juices from the pan over the top. Again, there is no need to butter the bread, as the pan juices will ensure the bread gets deliciously moist. Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little. Place a handful of spinach leaves inside the baguette. Give it a good squeeze, allowing all of the juices to soak into the bread, and the spinach to wilt a little. Slice the baguette in half and serve immediately. Slice the baguette in half and serve immediately."
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} | 1f108904dcacb4eb7fd9fd16a09d00e04d0bf2ec86703d24358570b1e392ff3d | Thai-style steak sandwich recipe
Thai-style steak sandwiches An average of 2.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai-style_steak_07075_16x9.jpg Zingy Thai flavours perk up a steak sandwich for a perfect brunch or lunch. 2 tbsp fish sauce1 tbsp sweet chilli sauce1 lime, juice onlylarge pinch caster sugar2 steaks (such as sirloin, ribeye, bavette), approx. 175g/6oz each4 ciabatta rolls (fresh or bake-at-home variety)Japanese-style mayonnaise, to serve 2 tbsp fish sauce 1 tbsp sweet chilli sauce 1 lime, juice only large pinch caster sugar 2 steaks (such as sirloin, ribeye, bavette), approx. 175g/6oz each 4 ciabatta rolls (fresh or bake-at-home variety) Japanese-style mayonnaise, to serve 1 small carrot, peeled and cut into very thin batons2 large spring onions, shredded½ Little Gem lettuce, shreddedsmall handful fresh coriander, leaves only, roughly chopped½ small red chilli, thinly sliced (optional) 1 small carrot, peeled and cut into very thin batons 2 large spring onions, shredded ½ Little Gem lettuce, shredded small handful fresh coriander, leaves only, roughly chopped ½ small red chilli, thinly sliced (optional) Method Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. To make the salad, mix all the ingredients together with the reserved dressing. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven.Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes.Halve the ciabatta rolls and spread generously with mayonnaise. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. To make the salad, mix all the ingredients together with the reserved dressing. To make the salad, mix all the ingredients together with the reserved dressing. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven. Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes. Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes. Halve the ciabatta rolls and spread generously with mayonnaise. Halve the ciabatta rolls and spread generously with mayonnaise. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Recipe tips Japanese mayonnaise is richer and creamier than European-style mayo; it is made with rice vinegar and is usually sold in a squeezy bottle. If you can’t find it, you can use regular mayo instead. The steaks could be cooked on a barbecue instead of a griddle. | {
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"url": "https://www.bbc.co.uk/food/recipes/thai-style_steak_07075",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai-style steak sandwich recipe",
"content": "Thai-style steak sandwiches An average of 2.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai-style_steak_07075_16x9.jpg Zingy Thai flavours perk up a steak sandwich for a perfect brunch or lunch. 2 tbsp fish sauce1 tbsp sweet chilli sauce1 lime, juice onlylarge pinch caster sugar2 steaks (such as sirloin, ribeye, bavette), approx. 175g/6oz each4 ciabatta rolls (fresh or bake-at-home variety)Japanese-style mayonnaise, to serve 2 tbsp fish sauce 1 tbsp sweet chilli sauce 1 lime, juice only large pinch caster sugar 2 steaks (such as sirloin, ribeye, bavette), approx. 175g/6oz each 4 ciabatta rolls (fresh or bake-at-home variety) Japanese-style mayonnaise, to serve 1 small carrot, peeled and cut into very thin batons2 large spring onions, shredded½ Little Gem lettuce, shreddedsmall handful fresh coriander, leaves only, roughly chopped½ small red chilli, thinly sliced (optional) 1 small carrot, peeled and cut into very thin batons 2 large spring onions, shredded ½ Little Gem lettuce, shredded small handful fresh coriander, leaves only, roughly chopped ½ small red chilli, thinly sliced (optional) Method Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. To make the salad, mix all the ingredients together with the reserved dressing. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven.Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes.Halve the ciabatta rolls and spread generously with mayonnaise. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. Whisk together the fish sauce, chilli sauce, lime juice and sugar. Place the steaks in a large plastic food bag and add most of the marinade, reserving 1½ tablespoons to dress the salad. Seal the bag and leave the steaks to marinate in the fridge for at least an hour, or preferably overnight. To make the salad, mix all the ingredients together with the reserved dressing. To make the salad, mix all the ingredients together with the reserved dressing. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven. Bake the ciabatta rolls according to the packet instructions, or, if using fresh, gently warm in a low oven. Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes. Meanwhile, heat a large griddle pan over a very high heat. Cook the steaks for a few minutes on each side, until cooked to your liking. Set aside to rest for 5 minutes. Halve the ciabatta rolls and spread generously with mayonnaise. Halve the ciabatta rolls and spread generously with mayonnaise. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Trim any excess fat off the steaks and slice thinly. Divide between the four rolls, top with the salad, and serve immediately. Recipe tips Japanese mayonnaise is richer and creamier than European-style mayo; it is made with rice vinegar and is usually sold in a squeezy bottle. If you can’t find it, you can use regular mayo instead. The steaks could be cooked on a barbecue instead of a griddle."
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} | a4cfe9733fe9cc55a460dc5b0fbc74e78e301dc0de5747364864b36175cdc876 | Scampi po’ boy recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scampi_po_boy_96990_16x9.jpg The scampi po' boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot sauce, this is a grown-up version of the fish finger sandwich. 100g/3½oz celeriac, cut into matchsticks on a mandolin or grated1 tsp English mustard or horseradish sauce2–3 tbsp mayonnaise1–2 tsp lemon juicesalt, to taste 100g/3½oz celeriac, cut into matchsticks on a mandolin or grated 1 tsp English mustard or horseradish sauce 2–3 tbsp mayonnaise 1–2 tsp lemon juice salt, to taste 8–10 pieces frozen scampi4 Little Gem lettuce leaves (or shredded iceberg lettuce)1 tomato, sliced2 mini-baguettes, cut in half horizontallysliced gherkin (optional)hot sauce, such as Tabasco or Crystal, to taste 8–10 pieces frozen scampi 4 Little Gem lettuce leaves (or shredded iceberg lettuce) 1 tomato, sliced 2 mini-baguettes, cut in half horizontally sliced gherkin (optional) hot sauce, such as Tabasco or Crystal, to taste Method To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften.Cook the scampi according to the packet instructions until hot and crisp.Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften. To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften. Cook the scampi according to the packet instructions until hot and crisp. Cook the scampi according to the packet instructions until hot and crisp. Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. Recipe tips If you don’t have celeriac, you can omit it and add ½ a crushed clove of garlic, ½ a chopped gherkin and 1 chopped spring onion to the mayonnaise. Season with celery salt, if you have it. (These are good additions even if you do have celeriac.) | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Scampi po’ boy 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/scampi_po_boy_96990_16x9.jpg The scampi po' boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot sauce, this is a grown-up version of the fish finger sandwich. 100g/3½oz celeriac, cut into matchsticks on a mandolin or grated1 tsp English mustard or horseradish sauce2–3 tbsp mayonnaise1–2 tsp lemon juicesalt, to taste 100g/3½oz celeriac, cut into matchsticks on a mandolin or grated 1 tsp English mustard or horseradish sauce 2–3 tbsp mayonnaise 1–2 tsp lemon juice salt, to taste 8–10 pieces frozen scampi4 Little Gem lettuce leaves (or shredded iceberg lettuce)1 tomato, sliced2 mini-baguettes, cut in half horizontallysliced gherkin (optional)hot sauce, such as Tabasco or Crystal, to taste 8–10 pieces frozen scampi 4 Little Gem lettuce leaves (or shredded iceberg lettuce) 1 tomato, sliced 2 mini-baguettes, cut in half horizontally sliced gherkin (optional) hot sauce, such as Tabasco or Crystal, to taste Method To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften.Cook the scampi according to the packet instructions until hot and crisp.Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften. To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften. Cook the scampi according to the packet instructions until hot and crisp. Cook the scampi according to the packet instructions until hot and crisp. Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste. Recipe tips If you don’t have celeriac, you can omit it and add ½ a crushed clove of garlic, ½ a chopped gherkin and 1 chopped spring onion to the mayonnaise. Season with celery salt, if you have it. (These are good additions even if you do have celeriac.)"
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} | f0f31bcf149caa6c2d2f502c741e30969c720a49e304c3f352487cbbd4384eab | Club sandwich recipe
An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/club_sandwich_16496_16x9.jpg A club sandwich is a thing of beauty. You can fancy it up with extra fillings like avocado, mustard, thinly sliced red onion, but you can also keep it simple. This double layer sandwich is definitely filling enough for dinner with a side of soup or some crispy chips. drizzle vegetable oil2 slices streaky bacon1 small chicken breast (or 2 slices leftover roast chicken)3 slices bread1 tbsp mayonnaise2 Little Gem or soft green lettuce leaves1 tomato, slicedsalt and freshly ground black pepper drizzle vegetable oil 2 slices streaky bacon 1 small chicken breast (or 2 slices leftover roast chicken) 3 slices bread 1 tbsp mayonnaise 2 Little Gem or soft green lettuce leaves 1 tomato, sliced salt and freshly ground black pepper Method Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5–10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper. Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium–high heat until they are browned and completely cooked through.Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon. Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich.Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick. Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5–10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper. Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5–10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper. Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium–high heat until they are browned and completely cooked through. Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium–high heat until they are browned and completely cooked through. Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon. Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon. Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich. Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich. Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick. Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick. | {
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"url": "https://www.bbc.co.uk/food/recipes/club_sandwich_16496",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Club sandwich recipe",
"content": "An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/club_sandwich_16496_16x9.jpg A club sandwich is a thing of beauty. You can fancy it up with extra fillings like avocado, mustard, thinly sliced red onion, but you can also keep it simple. This double layer sandwich is definitely filling enough for dinner with a side of soup or some crispy chips. drizzle vegetable oil2 slices streaky bacon1 small chicken breast (or 2 slices leftover roast chicken)3 slices bread1 tbsp mayonnaise2 Little Gem or soft green lettuce leaves1 tomato, slicedsalt and freshly ground black pepper drizzle vegetable oil 2 slices streaky bacon 1 small chicken breast (or 2 slices leftover roast chicken) 3 slices bread 1 tbsp mayonnaise 2 Little Gem or soft green lettuce leaves 1 tomato, sliced salt and freshly ground black pepper Method Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5–10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper. Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium–high heat until they are browned and completely cooked through.Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon. Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich.Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick. Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5–10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper. Heat a frying pan over a medium heat. Add a drizzle of oil, then the bacon slices to the pan and fry for 5–10 minutes, turning the bacon every so often, until it is crisp and browned all over. Transfer to a plate lined with kitchen paper. Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium–high heat until they are browned and completely cooked through. Slice the chicken breast horizontally in two, so you have two thinner pieces. Season with salt and pepper, then fry the chicken in the hot bacon fat over a medium–high heat until they are browned and completely cooked through. Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon. Meanwhile, toast the bread to your liking. Spread each slice with a teaspoon of mayonnaise. Build the sandwich by adding lettuce leaves and tomato slices to the bottom piece of toast, season with salt and black pepper, then top with a slice of the crisp hot bacon. Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich. Slice each large piece of chicken breast into 4 or 5 equal pieces on a diagonal so they are easy to spread across the sandwich. Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick. Place the second piece of toast on top, then repeat the layering again finishing with the final piece of toast. Cut the sandwich diagonally in both directions to create 4 triangles, securing each with a cocktail stick."
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} | 399d038b50726895a4dae14cbe91e6d3af9cd3dcacbca43273c2845623aea380 | Smoked mackerel and sweetcorn fritter sandwich recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoked_mackerel_and_33549_16x9.jpg If you are looking to eat more oily fish, whip up these simple crispy mackerel fritters and serve them warm in a sandwich topped with a Japanese mayo dressing. The fish and sweetcorn are a great combination and make a great recipe for working from home lunches. 50g/1¾oz self-raising flour25g/1oz cornflour¼ tsp salt105ml/3½fl oz cold sparkling water 50g/1¾oz self-raising flour 25g/1oz cornflour ¼ tsp salt 105ml/3½fl oz cold sparkling water 120g/4¼oz smoked mackerel flakes165g tin sweetcorn, drained100–150ml/3½–5 fl oz vegetable oil, for shallow frying3 tbsp Japanese mayonnaisesqueeze lemon juice 4 slices soft white bread, butteredhandful shredded iceberg lettuce, to serve 120g/4¼oz smoked mackerel flakes 165g tin sweetcorn, drained 100–150ml/3½–5 fl oz vegetable oil, for shallow frying 3 tbsp Japanese mayonnaise squeeze lemon juice 4 slices soft white bread, buttered handful shredded iceberg lettuce, to serve Method To make the batter, place the two flours and salt in a large bowl and add the sparkling water. Whisk until smooth. The consistency should be like single cream.Add the mackerel and sweetcorn to the batter. Mix well.Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop a small amount of the batter in. If it sizzles straightaway, the oil is ready. Spoon a heaped dessertspoon of the mackerel mixture into the pan and slightly flatten with the spoon. Repeat with another one or two heaped dessertspoon of the mackerel mixture, depending on the size of the pan (do not overcrowd the pan). Fry the fritters on one side for 2 minutes then flip over. Continue to flip from time to time to ensure even crispiness. Be aware that some of the sweetcorn might burst during the cooking process, This is more likely if the oil gets too hot, so reduce the heat a little if needed. As a precaution, you can cover your pan with a sieve which will prevent any sweetcorn jumping out of the pan.Transfer the fritters to a wire rack lined with kitchen paper underneath. Repeat with the rest of the mackerel mixture, you should get about eight small fritters in total. To serve, mix the mayonnaise with the lemon juice in a small bowl and spread half on one slice of bread. Top with half of the fritters followed by half of the shredded lettuce and finish with another slice of bread. Repeat to create the other sandwich. Cut the sandwiches in half and serve. To make the batter, place the two flours and salt in a large bowl and add the sparkling water. Whisk until smooth. The consistency should be like single cream. To make the batter, place the two flours and salt in a large bowl and add the sparkling water. Whisk until smooth. The consistency should be like single cream. Add the mackerel and sweetcorn to the batter. Mix well. Add the mackerel and sweetcorn to the batter. Mix well. Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop a small amount of the batter in. If it sizzles straightaway, the oil is ready. Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop a small amount of the batter in. If it sizzles straightaway, the oil is ready. Spoon a heaped dessertspoon of the mackerel mixture into the pan and slightly flatten with the spoon. Repeat with another one or two heaped dessertspoon of the mackerel mixture, depending on the size of the pan (do not overcrowd the pan). Fry the fritters on one side for 2 minutes then flip over. Continue to flip from time to time to ensure even crispiness. Be aware that some of the sweetcorn might burst during the cooking process, This is more likely if the oil gets too hot, so reduce the heat a little if needed. As a precaution, you can cover your pan with a sieve which will prevent any sweetcorn jumping out of the pan. Spoon a heaped dessertspoon of the mackerel mixture into the pan and slightly flatten with the spoon. Repeat with another one or two heaped dessertspoon of the mackerel mixture, depending on the size of the pan (do not overcrowd the pan). Fry the fritters on one side for 2 minutes then flip over. Continue to flip from time to time to ensure even crispiness. Be aware that some of the sweetcorn might burst during the cooking process, This is more likely if the oil gets too hot, so reduce the heat a little if needed. As a precaution, you can cover your pan with a sieve which will prevent any sweetcorn jumping out of the pan. Transfer the fritters to a wire rack lined with kitchen paper underneath. Repeat with the rest of the mackerel mixture, you should get about eight small fritters in total. Transfer the fritters to a wire rack lined with kitchen paper underneath. Repeat with the rest of the mackerel mixture, you should get about eight small fritters in total. To serve, mix the mayonnaise with the lemon juice in a small bowl and spread half on one slice of bread. Top with half of the fritters followed by half of the shredded lettuce and finish with another slice of bread. Repeat to create the other sandwich. Cut the sandwiches in half and serve. To serve, mix the mayonnaise with the lemon juice in a small bowl and spread half on one slice of bread. Top with half of the fritters followed by half of the shredded lettuce and finish with another slice of bread. Repeat to create the other sandwich. Cut the sandwiches in half and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/smoked_mackerel_and_33549",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked mackerel and sweetcorn fritter sandwich recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoked_mackerel_and_33549_16x9.jpg If you are looking to eat more oily fish, whip up these simple crispy mackerel fritters and serve them warm in a sandwich topped with a Japanese mayo dressing. The fish and sweetcorn are a great combination and make a great recipe for working from home lunches. 50g/1¾oz self-raising flour25g/1oz cornflour¼ tsp salt105ml/3½fl oz cold sparkling water 50g/1¾oz self-raising flour 25g/1oz cornflour ¼ tsp salt 105ml/3½fl oz cold sparkling water 120g/4¼oz smoked mackerel flakes165g tin sweetcorn, drained100–150ml/3½–5 fl oz vegetable oil, for shallow frying3 tbsp Japanese mayonnaisesqueeze lemon juice 4 slices soft white bread, butteredhandful shredded iceberg lettuce, to serve 120g/4¼oz smoked mackerel flakes 165g tin sweetcorn, drained 100–150ml/3½–5 fl oz vegetable oil, for shallow frying 3 tbsp Japanese mayonnaise squeeze lemon juice 4 slices soft white bread, buttered handful shredded iceberg lettuce, to serve Method To make the batter, place the two flours and salt in a large bowl and add the sparkling water. Whisk until smooth. The consistency should be like single cream.Add the mackerel and sweetcorn to the batter. Mix well.Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop a small amount of the batter in. If it sizzles straightaway, the oil is ready. Spoon a heaped dessertspoon of the mackerel mixture into the pan and slightly flatten with the spoon. Repeat with another one or two heaped dessertspoon of the mackerel mixture, depending on the size of the pan (do not overcrowd the pan). Fry the fritters on one side for 2 minutes then flip over. Continue to flip from time to time to ensure even crispiness. Be aware that some of the sweetcorn might burst during the cooking process, This is more likely if the oil gets too hot, so reduce the heat a little if needed. As a precaution, you can cover your pan with a sieve which will prevent any sweetcorn jumping out of the pan.Transfer the fritters to a wire rack lined with kitchen paper underneath. Repeat with the rest of the mackerel mixture, you should get about eight small fritters in total. To serve, mix the mayonnaise with the lemon juice in a small bowl and spread half on one slice of bread. Top with half of the fritters followed by half of the shredded lettuce and finish with another slice of bread. Repeat to create the other sandwich. Cut the sandwiches in half and serve. To make the batter, place the two flours and salt in a large bowl and add the sparkling water. Whisk until smooth. The consistency should be like single cream. To make the batter, place the two flours and salt in a large bowl and add the sparkling water. Whisk until smooth. The consistency should be like single cream. Add the mackerel and sweetcorn to the batter. Mix well. Add the mackerel and sweetcorn to the batter. Mix well. Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop a small amount of the batter in. If it sizzles straightaway, the oil is ready. Heat 1cm/½in depth of vegetable oil in a deep frying pan over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drop a small amount of the batter in. If it sizzles straightaway, the oil is ready. Spoon a heaped dessertspoon of the mackerel mixture into the pan and slightly flatten with the spoon. Repeat with another one or two heaped dessertspoon of the mackerel mixture, depending on the size of the pan (do not overcrowd the pan). Fry the fritters on one side for 2 minutes then flip over. Continue to flip from time to time to ensure even crispiness. Be aware that some of the sweetcorn might burst during the cooking process, This is more likely if the oil gets too hot, so reduce the heat a little if needed. As a precaution, you can cover your pan with a sieve which will prevent any sweetcorn jumping out of the pan. Spoon a heaped dessertspoon of the mackerel mixture into the pan and slightly flatten with the spoon. Repeat with another one or two heaped dessertspoon of the mackerel mixture, depending on the size of the pan (do not overcrowd the pan). Fry the fritters on one side for 2 minutes then flip over. Continue to flip from time to time to ensure even crispiness. Be aware that some of the sweetcorn might burst during the cooking process, This is more likely if the oil gets too hot, so reduce the heat a little if needed. As a precaution, you can cover your pan with a sieve which will prevent any sweetcorn jumping out of the pan. Transfer the fritters to a wire rack lined with kitchen paper underneath. Repeat with the rest of the mackerel mixture, you should get about eight small fritters in total. Transfer the fritters to a wire rack lined with kitchen paper underneath. Repeat with the rest of the mackerel mixture, you should get about eight small fritters in total. To serve, mix the mayonnaise with the lemon juice in a small bowl and spread half on one slice of bread. Top with half of the fritters followed by half of the shredded lettuce and finish with another slice of bread. Repeat to create the other sandwich. Cut the sandwiches in half and serve. To serve, mix the mayonnaise with the lemon juice in a small bowl and spread half on one slice of bread. Top with half of the fritters followed by half of the shredded lettuce and finish with another slice of bread. Repeat to create the other sandwich. Cut the sandwiches in half and serve."
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} | 917b8e06ed523b5d7f04c124420278f280dca277cf836c5e3375a000fe2af9b8 | Italian-style chopped salad recipe
Italian-style chopped salad with ricotta An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_tomato_salad_92610_16x9.jpg Juicy, sun-soaked tomatoes are accented with pops of heat from the red onion and salty capers in this laid-back Italian-style salad. 400g/14oz small, ripe tomatoes, such as cherry, baby plum or datterini, roughly chopped½ small red onion, finely chopped 1 tbsp baby capers in brine, drained3 tbsp extra virgin olive oilhandful fresh basil leaves, roughly chopped, plus a few left whole for garnishhandful fresh mint leaves, roughly chopped, plus a few left whole for garnish150g/5½oz ricottasalt and freshly cracked black pepper 400g/14oz small, ripe tomatoes, such as cherry, baby plum or datterini, roughly chopped ½ small red onion, finely chopped 1 tbsp baby capers in brine, drained 3 tbsp extra virgin olive oil handful fresh basil leaves, roughly chopped, plus a few left whole for garnish handful fresh mint leaves, roughly chopped, plus a few left whole for garnish 150g/5½oz ricotta salt and freshly cracked black pepper flatbread flatbread Method Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Stir in the capers, oil and herbs. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like. Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Stir in the capers, oil and herbs. Stir in the capers, oil and herbs. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like. | {
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"content": "Italian-style chopped salad with ricotta An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_tomato_salad_92610_16x9.jpg Juicy, sun-soaked tomatoes are accented with pops of heat from the red onion and salty capers in this laid-back Italian-style salad. 400g/14oz small, ripe tomatoes, such as cherry, baby plum or datterini, roughly chopped½ small red onion, finely chopped 1 tbsp baby capers in brine, drained3 tbsp extra virgin olive oilhandful fresh basil leaves, roughly chopped, plus a few left whole for garnishhandful fresh mint leaves, roughly chopped, plus a few left whole for garnish150g/5½oz ricottasalt and freshly cracked black pepper 400g/14oz small, ripe tomatoes, such as cherry, baby plum or datterini, roughly chopped ½ small red onion, finely chopped 1 tbsp baby capers in brine, drained 3 tbsp extra virgin olive oil handful fresh basil leaves, roughly chopped, plus a few left whole for garnish handful fresh mint leaves, roughly chopped, plus a few left whole for garnish 150g/5½oz ricotta salt and freshly cracked black pepper flatbread flatbread Method Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Stir in the capers, oil and herbs. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like. Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle. Stir in the capers, oil and herbs. Stir in the capers, oil and herbs. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like. Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like."
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} | dcea727b413eec4cc200e0a07e1bbda1a3a7be26ee5150a0a3d0759657a84f5f | Cucumber salad with elderflower vinaigrette recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cucumbers_with_85398_16x9.jpg Georgina Hayden's fresh cucumber salad comes alive with fragrant and sweet elderflower vinaigrette, punchy, quick-pickled red onion, and salty feta. Fantastic with grilled chicken. 1 medium–large red onion (approx 150g/5½oz), sliced into very thin rounds3 tbsp elderflower cordial3 tbsp red wine vinegar2 cucumbers (approx 700g/1lb 9oz)½ bunch dill (about 10g/⅓oz), finely chopped3 tbsp extra virgin olive oil, plus extra to taste1 tsp wholegrain mustard120g/4¼oz feta (optional)sea salt and freshly ground black pepper 1 medium–large red onion (approx 150g/5½oz), sliced into very thin rounds 3 tbsp elderflower cordial 3 tbsp red wine vinegar 2 cucumbers (approx 700g/1lb 9oz) ½ bunch dill (about 10g/⅓oz), finely chopped 3 tbsp extra virgin olive oil, plus extra to taste 1 tsp wholegrain mustard 120g/4¼oz feta (optional) sea salt and freshly ground black pepper Method Put the onion in a bowl and use your fingers to gently separate the rings. Add a pinch of salt, the elderflower cordial and red wine vinegar and mix to coat, then set aside for about 30 minutes, turning occasionally. Slice the cucumbers into thin rounds. Place in a colander, sprinkle in a large pinch of salt and stir to combine. Leave in the sink to drain for 30 minutes.Taste a bit of cucumber: if it is very salty, rinse and set aside to drain again.Stir the dill through the cucumber. Lift the onion rings out of the elderflower vinegar and arrange on a large plate with the rounds of cucumber. In a small jug or jar, whisk or shake 2 tablespoons of the elderflower vinegar with 3 tablespoons of olive oil and the mustard. Season to taste and add more oil, if you like. Drizzle the salad with the dressing and crumble over the feta, if using. Put the onion in a bowl and use your fingers to gently separate the rings. Add a pinch of salt, the elderflower cordial and red wine vinegar and mix to coat, then set aside for about 30 minutes, turning occasionally. Put the onion in a bowl and use your fingers to gently separate the rings. Add a pinch of salt, the elderflower cordial and red wine vinegar and mix to coat, then set aside for about 30 minutes, turning occasionally. Slice the cucumbers into thin rounds. Place in a colander, sprinkle in a large pinch of salt and stir to combine. Leave in the sink to drain for 30 minutes. Slice the cucumbers into thin rounds. Place in a colander, sprinkle in a large pinch of salt and stir to combine. Leave in the sink to drain for 30 minutes. Taste a bit of cucumber: if it is very salty, rinse and set aside to drain again. Taste a bit of cucumber: if it is very salty, rinse and set aside to drain again. Stir the dill through the cucumber. Stir the dill through the cucumber. Lift the onion rings out of the elderflower vinegar and arrange on a large plate with the rounds of cucumber. Lift the onion rings out of the elderflower vinegar and arrange on a large plate with the rounds of cucumber. In a small jug or jar, whisk or shake 2 tablespoons of the elderflower vinegar with 3 tablespoons of olive oil and the mustard. Season to taste and add more oil, if you like. In a small jug or jar, whisk or shake 2 tablespoons of the elderflower vinegar with 3 tablespoons of olive oil and the mustard. Season to taste and add more oil, if you like. Drizzle the salad with the dressing and crumble over the feta, if using. Drizzle the salad with the dressing and crumble over the feta, if using. Recipe tips Leave out the feta to make it vegan. | {
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"title": "Cucumber salad with elderflower vinaigrette 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/cucumbers_with_85398_16x9.jpg Georgina Hayden's fresh cucumber salad comes alive with fragrant and sweet elderflower vinaigrette, punchy, quick-pickled red onion, and salty feta. Fantastic with grilled chicken. 1 medium–large red onion (approx 150g/5½oz), sliced into very thin rounds3 tbsp elderflower cordial3 tbsp red wine vinegar2 cucumbers (approx 700g/1lb 9oz)½ bunch dill (about 10g/⅓oz), finely chopped3 tbsp extra virgin olive oil, plus extra to taste1 tsp wholegrain mustard120g/4¼oz feta (optional)sea salt and freshly ground black pepper 1 medium–large red onion (approx 150g/5½oz), sliced into very thin rounds 3 tbsp elderflower cordial 3 tbsp red wine vinegar 2 cucumbers (approx 700g/1lb 9oz) ½ bunch dill (about 10g/⅓oz), finely chopped 3 tbsp extra virgin olive oil, plus extra to taste 1 tsp wholegrain mustard 120g/4¼oz feta (optional) sea salt and freshly ground black pepper Method Put the onion in a bowl and use your fingers to gently separate the rings. Add a pinch of salt, the elderflower cordial and red wine vinegar and mix to coat, then set aside for about 30 minutes, turning occasionally. Slice the cucumbers into thin rounds. Place in a colander, sprinkle in a large pinch of salt and stir to combine. Leave in the sink to drain for 30 minutes.Taste a bit of cucumber: if it is very salty, rinse and set aside to drain again.Stir the dill through the cucumber. Lift the onion rings out of the elderflower vinegar and arrange on a large plate with the rounds of cucumber. In a small jug or jar, whisk or shake 2 tablespoons of the elderflower vinegar with 3 tablespoons of olive oil and the mustard. Season to taste and add more oil, if you like. Drizzle the salad with the dressing and crumble over the feta, if using. Put the onion in a bowl and use your fingers to gently separate the rings. Add a pinch of salt, the elderflower cordial and red wine vinegar and mix to coat, then set aside for about 30 minutes, turning occasionally. Put the onion in a bowl and use your fingers to gently separate the rings. Add a pinch of salt, the elderflower cordial and red wine vinegar and mix to coat, then set aside for about 30 minutes, turning occasionally. Slice the cucumbers into thin rounds. Place in a colander, sprinkle in a large pinch of salt and stir to combine. Leave in the sink to drain for 30 minutes. Slice the cucumbers into thin rounds. Place in a colander, sprinkle in a large pinch of salt and stir to combine. Leave in the sink to drain for 30 minutes. Taste a bit of cucumber: if it is very salty, rinse and set aside to drain again. Taste a bit of cucumber: if it is very salty, rinse and set aside to drain again. Stir the dill through the cucumber. Stir the dill through the cucumber. Lift the onion rings out of the elderflower vinegar and arrange on a large plate with the rounds of cucumber. Lift the onion rings out of the elderflower vinegar and arrange on a large plate with the rounds of cucumber. In a small jug or jar, whisk or shake 2 tablespoons of the elderflower vinegar with 3 tablespoons of olive oil and the mustard. Season to taste and add more oil, if you like. In a small jug or jar, whisk or shake 2 tablespoons of the elderflower vinegar with 3 tablespoons of olive oil and the mustard. Season to taste and add more oil, if you like. Drizzle the salad with the dressing and crumble over the feta, if using. Drizzle the salad with the dressing and crumble over the feta, if using. Recipe tips Leave out the feta to make it vegan."
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} | ce025cd87468652956b3c27d23884dc22a398f4864c5d4b842b1a9b9a2813820 | Roasted red pepper and artichoke salad recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_red_pepper_and_53318_16x9.jpg This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side. 300g/10½oz roasted red peppers in oil, drained and sliced 175g/6oz chargrilled artichoke hearts in oil, drained and chopped2 tsp shredded fresh basil leaves2 tsp balsamic vinegarsalt and freshly ground black pepper 300g/10½oz roasted red peppers in oil, drained and sliced 175g/6oz chargrilled artichoke hearts in oil, drained and chopped 2 tsp shredded fresh basil leaves 2 tsp balsamic vinegar salt and freshly ground black pepper Method Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Recipe tips The salad can be stored, covered, in the fridge for 1–2 days. | {
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"title": "Roasted red pepper and artichoke salad recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_red_pepper_and_53318_16x9.jpg This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side. 300g/10½oz roasted red peppers in oil, drained and sliced 175g/6oz chargrilled artichoke hearts in oil, drained and chopped2 tsp shredded fresh basil leaves2 tsp balsamic vinegarsalt and freshly ground black pepper 300g/10½oz roasted red peppers in oil, drained and sliced 175g/6oz chargrilled artichoke hearts in oil, drained and chopped 2 tsp shredded fresh basil leaves 2 tsp balsamic vinegar salt and freshly ground black pepper Method Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Recipe tips The salad can be stored, covered, in the fridge for 1–2 days."
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} | f41b14432f2a5b259b7dd5948b514777e4ef429a673c0df95fb9141a9fca1872 | Chopped salad with peanuts recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/choppedsaladwithpean_86558_16x9.jpg This no-cook salad brings sweet, sour and heat flavours. It's a lovely lunch for one or a side dish to go with rice and curry for two. 1 tomato, finely chopped4 tbsp finely chopped cucumber1 green chilli, finely chopped2 tbsp finely chopped onionhandful coriander leaves and stalks, chopped 2 tbsp salted peanuts, roughly chopped1 heaped tbsp desiccated coconut¼ tsp grated gingersalt, to taste 1 tomato, finely chopped 4 tbsp finely chopped cucumber 1 green chilli, finely chopped 2 tbsp finely chopped onion handful coriander leaves and stalks, chopped 2 tbsp salted peanuts, roughly chopped 1 heaped tbsp desiccated coconut ¼ tsp grated ginger salt, to taste 1 tsp vegetable oil¼ tsp black mustard seedsfew curry leaves1 tbsp lemon juice, or to taste 1 tsp vegetable oil ¼ tsp black mustard seeds few curry leaves 1 tbsp lemon juice, or to taste Method To make the salad, mix together all the ingredients in a bowl.To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir.To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary. To make the salad, mix together all the ingredients in a bowl. To make the salad, mix together all the ingredients in a bowl. To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir. To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir. To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary. To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary. | {
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"title": "Chopped salad with peanuts recipe",
"content": "An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/choppedsaladwithpean_86558_16x9.jpg This no-cook salad brings sweet, sour and heat flavours. It's a lovely lunch for one or a side dish to go with rice and curry for two. 1 tomato, finely chopped4 tbsp finely chopped cucumber1 green chilli, finely chopped2 tbsp finely chopped onionhandful coriander leaves and stalks, chopped 2 tbsp salted peanuts, roughly chopped1 heaped tbsp desiccated coconut¼ tsp grated gingersalt, to taste 1 tomato, finely chopped 4 tbsp finely chopped cucumber 1 green chilli, finely chopped 2 tbsp finely chopped onion handful coriander leaves and stalks, chopped 2 tbsp salted peanuts, roughly chopped 1 heaped tbsp desiccated coconut ¼ tsp grated ginger salt, to taste 1 tsp vegetable oil¼ tsp black mustard seedsfew curry leaves1 tbsp lemon juice, or to taste 1 tsp vegetable oil ¼ tsp black mustard seeds few curry leaves 1 tbsp lemon juice, or to taste Method To make the salad, mix together all the ingredients in a bowl.To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir.To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary. To make the salad, mix together all the ingredients in a bowl. To make the salad, mix together all the ingredients in a bowl. To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir. To make the spice mixture, heat the oil in a small pan and add the mustard seeds. Once they begin to splutter, add the curry leaves and remove from the heat. Add the lemon juice and stir. To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary. To serve, pour the spice mixture over the salad and stir to coat. Taste and adjust the seasoning if necessary."
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} | 374aba7016b0261545dae0e48336acc1bb8f404e93374e2576a24d07b43a7b86 | Tomato salad recipe recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_salad_47013_16x9.jpg Tomatoes are a great addition to almost any salad but when in season they deserve to be the star of the show. Make sure your tomatoes are at room temperature for maximum flavour. This tomato salad works perfectly with most varieties and with any size or colour, so is ideal if you have a glut in the garden. Each side serving provides 93 kcal, 1.2g protein, 4.8g carbohydrate (of which 4.6g sugars), 7.1g fat (of which 1g saturates), 1.9g fibre and 0.01g salt. 300g/10½oz tomatoes, sliced/chopped (or use a mixture of sizes and colours for a pretty finish)1 small garlic clove, finely grated 2 tsp sherry vinegar 1 tbsp extra virgin olive oil 8 large leaves fresh basil (approx. 5g/⅛oz)salt and freshly ground black pepper 300g/10½oz tomatoes, sliced/chopped (or use a mixture of sizes and colours for a pretty finish) 1 small garlic clove, finely grated 2 tsp sherry vinegar 1 tbsp extra virgin olive oil 8 large leaves fresh basil (approx. 5g/⅛oz) salt and freshly ground black pepper Method Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Recipe tips If using the same type of tomato, I like to cut them all the same way either in chunks or slices, but if using a mix it works well to cut some into slices and some into wedges to produce an attractive assortment of shapes. | {
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"title": "Tomato salad recipe recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_salad_47013_16x9.jpg Tomatoes are a great addition to almost any salad but when in season they deserve to be the star of the show. Make sure your tomatoes are at room temperature for maximum flavour. This tomato salad works perfectly with most varieties and with any size or colour, so is ideal if you have a glut in the garden. Each side serving provides 93 kcal, 1.2g protein, 4.8g carbohydrate (of which 4.6g sugars), 7.1g fat (of which 1g saturates), 1.9g fibre and 0.01g salt. 300g/10½oz tomatoes, sliced/chopped (or use a mixture of sizes and colours for a pretty finish)1 small garlic clove, finely grated 2 tsp sherry vinegar 1 tbsp extra virgin olive oil 8 large leaves fresh basil (approx. 5g/⅛oz)salt and freshly ground black pepper 300g/10½oz tomatoes, sliced/chopped (or use a mixture of sizes and colours for a pretty finish) 1 small garlic clove, finely grated 2 tsp sherry vinegar 1 tbsp extra virgin olive oil 8 large leaves fresh basil (approx. 5g/⅛oz) salt and freshly ground black pepper Method Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Place the tomatoes in a mixing bowl. Season well with salt and pepper and stir in the finely grated garlic, vinegar and extra virgin oil. Leave to sit for 10 minutes at room temperature. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Tear the basil leaves over the tomatoes and stir in. Tip onto your serving dish along with any of the delicious juices and serve. Recipe tips If using the same type of tomato, I like to cut them all the same way either in chunks or slices, but if using a mix it works well to cut some into slices and some into wedges to produce an attractive assortment of shapes."
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} | 058cb7f6eff407842d2ff846c84d5b63c0cebfb69885633ab0792a812c08ca5a | Chilli oil noodles with garlicky greens recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_oil_noodles_with_40260_16x9.jpg This is a very quick and easy noodle dish to throw together, but the various elements of fresh greens, chilli oil and a soy-based sauce provide lots of interesting flavours. Each serving provides 670 kcal, 28g fat (3.9g saturates), 72g carbohydrate (of which 7.9g sugars), 26g protein, 9.9g fibre, 4.6g salt. 1 tbsp light soy sauce¼ tsp ground black pepper½ tsp cornflour 1 tbsp light soy sauce ¼ tsp ground black pepper ½ tsp cornflour 2 garlic cloves, grated5cm/2in piece fresh root ginger, peeled and grated1 tsp chilli flakes2 tbsp vegetable oil1 tbsp light soy sauce 1 tbsp balsamic vinegar 2 garlic cloves, grated 5cm/2in piece fresh root ginger, peeled and grated 1 tsp chilli flakes 2 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp balsamic vinegar 150g/5½oz kale, roughly chopped150g/5½oz baby leaf spinach200g/7oz wholewheat noodles 1½ tsp vegetable oil3 garlic cloves, roughly choppedsalt 150g/5½oz kale, roughly chopped 150g/5½oz baby leaf spinach 200g/7oz wholewheat noodles 1½ tsp vegetable oil 3 garlic cloves, roughly chopped salt 1½ tsp vegetable oil2 medium free-range eggs 1½ tsp vegetable oil 2 medium free-range eggs Method To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside. To make the chilli oil, put the garlic, ginger and chilli flakes in a medium heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. (CAUTION: The oil will be very hot, so pour slowly. Use a large enough bowl to avoid the risk of the oil splashing up.) Stir the chilli oil and allow to cool for a minute. Stir in the soy sauce and balsamic vinegar and set aside to infuse.To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible. Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions.Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute. Drain the noodles in a colander, then add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls.To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil. To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside. To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside. To make the chilli oil, put the garlic, ginger and chilli flakes in a medium heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. (CAUTION: The oil will be very hot, so pour slowly. Use a large enough bowl to avoid the risk of the oil splashing up.) Stir the chilli oil and allow to cool for a minute. To make the chilli oil, put the garlic, ginger and chilli flakes in a medium heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. (CAUTION: The oil will be very hot, so pour slowly. Use a large enough bowl to avoid the risk of the oil splashing up.) Stir the chilli oil and allow to cool for a minute. Stir in the soy sauce and balsamic vinegar and set aside to infuse. Stir in the soy sauce and balsamic vinegar and set aside to infuse. To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible. To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible. Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions. Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions. Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute. Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute. Drain the noodles in a colander, then add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls. Drain the noodles in a colander, then add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls. To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil. To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil. Recipe tips You can make more of the chilli oil and store it in the fridge for up to 2 weeks. Drizzle over rice or vegetables for a spicy kick. | {
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"title": "Chilli oil noodles with garlicky greens recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_oil_noodles_with_40260_16x9.jpg This is a very quick and easy noodle dish to throw together, but the various elements of fresh greens, chilli oil and a soy-based sauce provide lots of interesting flavours. Each serving provides 670 kcal, 28g fat (3.9g saturates), 72g carbohydrate (of which 7.9g sugars), 26g protein, 9.9g fibre, 4.6g salt. 1 tbsp light soy sauce¼ tsp ground black pepper½ tsp cornflour 1 tbsp light soy sauce ¼ tsp ground black pepper ½ tsp cornflour 2 garlic cloves, grated5cm/2in piece fresh root ginger, peeled and grated1 tsp chilli flakes2 tbsp vegetable oil1 tbsp light soy sauce 1 tbsp balsamic vinegar 2 garlic cloves, grated 5cm/2in piece fresh root ginger, peeled and grated 1 tsp chilli flakes 2 tbsp vegetable oil 1 tbsp light soy sauce 1 tbsp balsamic vinegar 150g/5½oz kale, roughly chopped150g/5½oz baby leaf spinach200g/7oz wholewheat noodles 1½ tsp vegetable oil3 garlic cloves, roughly choppedsalt 150g/5½oz kale, roughly chopped 150g/5½oz baby leaf spinach 200g/7oz wholewheat noodles 1½ tsp vegetable oil 3 garlic cloves, roughly chopped salt 1½ tsp vegetable oil2 medium free-range eggs 1½ tsp vegetable oil 2 medium free-range eggs Method To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside. To make the chilli oil, put the garlic, ginger and chilli flakes in a medium heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. (CAUTION: The oil will be very hot, so pour slowly. Use a large enough bowl to avoid the risk of the oil splashing up.) Stir the chilli oil and allow to cool for a minute. Stir in the soy sauce and balsamic vinegar and set aside to infuse.To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible. Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions.Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute. Drain the noodles in a colander, then add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls.To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil. To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside. To make the sauce, combine the ingredients with 2 tablespoons of water in a small bowl. Set aside. To make the chilli oil, put the garlic, ginger and chilli flakes in a medium heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. (CAUTION: The oil will be very hot, so pour slowly. Use a large enough bowl to avoid the risk of the oil splashing up.) Stir the chilli oil and allow to cool for a minute. To make the chilli oil, put the garlic, ginger and chilli flakes in a medium heatproof bowl. Heat the oil in a wok until smoking, then carefully pour into the bowl. (CAUTION: The oil will be very hot, so pour slowly. Use a large enough bowl to avoid the risk of the oil splashing up.) Stir the chilli oil and allow to cool for a minute. Stir in the soy sauce and balsamic vinegar and set aside to infuse. Stir in the soy sauce and balsamic vinegar and set aside to infuse. To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible. To make the noodles, bring a large saucepan of salted water to the boil, add the kale and cook for 1 minute. Add the spinach, cook for a further minute, then use a sieve or slotted spoon to remove the greens (save the water for cooking the noodles). Leave to cool slightly, then squeeze out as much excess water as possible. Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions. Meanwhile, bring the water back to the boil, add the noodles and cook according to the packet instructions. Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute. Heat the oil in a wok over a high heat, add the garlic, stir-fry for 1 minute and then add the greens. Toss everything together, then pour in the sauce and let everything bubble up for a minute. Drain the noodles in a colander, then add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls. Drain the noodles in a colander, then add to the wok and toss together. Add the chilli oil to taste, reserving any leftover oil, and divide between warm serving bowls. To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil. To make the eggs, heat the oil in a small frying pan and fry the eggs until the whites are set and crispy around the edges, but the yolks are still runny. Top each bowl of noodles with a crispy egg and serve with the remaining chilli oil. Recipe tips You can make more of the chilli oil and store it in the fridge for up to 2 weeks. Drizzle over rice or vegetables for a spicy kick."
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} | e2d5604b6eec22949aae2287e84abcea9c888566755926823250e8ba00847dc0 | Baked bean falafel recipe
An average of 3.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_bean_falafel_36959_16x9.jpg I don’t know about you, but we always have baked beans in the cupboard so this is a great recipe if you want to try something different with them. It might sound unusual... you’re just going to have to trust me on this one! Each serving provides 860 kcal, 38g protein, 112.4g carbohydrate (of which 39.4g sugars), 20.5g fat (of which 2.3g saturates), 37.2g fibre and 6.41g salt. 4 x 400g/14oz tins baked beans1 large free-range egg6 garlic cloves, crushed1 large onion, chopped1 tsp salt1 tsp chilli powder1 tbsp ground cumin1 tbsp ground coriander120g/4½oz chickpea floura large handful of fresh parsley, finely choppedcooking oil spraysoft bread baps, to serve 4 x 400g/14oz tins baked beans 1 large free-range egg 6 garlic cloves, crushed 1 large onion, chopped 1 tsp salt 1 tsp chilli powder 1 tbsp ground cumin 1 tbsp ground coriander 120g/4½oz chickpea flour a large handful of fresh parsley, finely chopped cooking oil spray soft bread baps, to serve 1 garlic clove, grated1 tsp salt4 tbsp mayonnaisesqueeze lemon juice1 tbsp chopped fresh parsley2 tbsp sriracha sauce 1 garlic clove, grated 1 tsp salt 4 tbsp mayonnaise squeeze lemon juice 1 tbsp chopped fresh parsley 2 tbsp sriracha sauce 3 carrots, grated½ white cabbage, finely shredded½ red cabbage, finely shredded1 red onion, thinly slicedreserved baked bean juice 3 carrots, grated ½ white cabbage, finely shredded ½ red cabbage, finely shredded 1 red onion, thinly sliced reserved baked bean juice Method Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix.Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased.Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through.To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside.If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed.Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag. Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste. Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix. Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased. Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased. Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through. Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through. To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside. To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside. If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed. If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed. Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag. Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag. Recipe tips Any remaining coleslaw will keep in the fridge for 2–3 days and it can be served alongside cold cuts of meat, or in a jacket potato. | {
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"title": "Baked bean falafel recipe",
"content": "An average of 3.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_bean_falafel_36959_16x9.jpg I don’t know about you, but we always have baked beans in the cupboard so this is a great recipe if you want to try something different with them. It might sound unusual... you’re just going to have to trust me on this one! Each serving provides 860 kcal, 38g protein, 112.4g carbohydrate (of which 39.4g sugars), 20.5g fat (of which 2.3g saturates), 37.2g fibre and 6.41g salt. 4 x 400g/14oz tins baked beans1 large free-range egg6 garlic cloves, crushed1 large onion, chopped1 tsp salt1 tsp chilli powder1 tbsp ground cumin1 tbsp ground coriander120g/4½oz chickpea floura large handful of fresh parsley, finely choppedcooking oil spraysoft bread baps, to serve 4 x 400g/14oz tins baked beans 1 large free-range egg 6 garlic cloves, crushed 1 large onion, chopped 1 tsp salt 1 tsp chilli powder 1 tbsp ground cumin 1 tbsp ground coriander 120g/4½oz chickpea flour a large handful of fresh parsley, finely chopped cooking oil spray soft bread baps, to serve 1 garlic clove, grated1 tsp salt4 tbsp mayonnaisesqueeze lemon juice1 tbsp chopped fresh parsley2 tbsp sriracha sauce 1 garlic clove, grated 1 tsp salt 4 tbsp mayonnaise squeeze lemon juice 1 tbsp chopped fresh parsley 2 tbsp sriracha sauce 3 carrots, grated½ white cabbage, finely shredded½ red cabbage, finely shredded1 red onion, thinly slicedreserved baked bean juice 3 carrots, grated ½ white cabbage, finely shredded ½ red cabbage, finely shredded 1 red onion, thinly sliced reserved baked bean juice Method Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix.Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased.Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through.To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside.If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed.Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag. Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste. Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix. Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased. Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased. Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through. Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through. To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside. To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside. If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed. If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed. Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag. Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag. Recipe tips Any remaining coleslaw will keep in the fridge for 2–3 days and it can be served alongside cold cuts of meat, or in a jacket potato."
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} | eb6d56631fd82df1f6a889f7b5adf617fe1b59cebc99f11b64ca8cc56e714e41 | Easy beef burritos recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexicansteakburrito_86980_16x9.jpg This easy beef burrito is a hearty, healthy alternative to takeaways. It's mostly an assembly job of all your favourites. Feel free to swap in some ready-made elements as you need. 2 medium ripe tomatoes, chopped½ onion, peeled and finely choppedsmall handful fresh coriander, chopped 2 medium ripe tomatoes, chopped ½ onion, peeled and finely chopped small handful fresh coriander, chopped 2 tbsp vegetable oil 1 small onion, peeled and finely chopped350g/12oz rump steak, chopped (or lean beef mince)1 garlic clove, peeled and finely chopped½ red or green chilli, seeds removed, finely choppeddash Worcestershire saucedash Tabasco saucepinch cayenne peppersmall handful fresh coriander, chopped 2 tbsp vegetable oil 1 small onion, peeled and finely chopped 350g/12oz rump steak, chopped (or lean beef mince) 1 garlic clove, peeled and finely chopped ½ red or green chilli, seeds removed, finely chopped dash Worcestershire sauce dash Tabasco sauce pinch cayenne pepper small handful fresh coriander, chopped 2 ready-made soft flour tortillas, warmed briefly in a hot dry pan1 Little Gem lettuce, finely sliced100g/3½oz cooked rice75g/2½oz cheddar, grated100ml/3½fl oz soured creamguacamole (optional) 2 ready-made soft flour tortillas, warmed briefly in a hot dry pan 1 Little Gem lettuce, finely sliced 100g/3½oz cooked rice 75g/2½oz cheddar, grated 100ml/3½fl oz soured cream guacamole (optional) guacamole Method To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside.To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned. Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for a few minutes until browned all over.Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat.To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling. Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole. To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside. To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside. To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned. Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for a few minutes until browned all over. To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned. Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for a few minutes until browned all over. Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat. Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat. To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling. To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling. Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole. Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole. Recipe tips If you want to make this steak burrito gluten-free, use corn tortillas instead, and make sure you use gluten-free Worcestershire sauce. To make them dairy-free, leave out the cheese and sour cream, or replace with dairy-free alternatives such as coconut yoghurt. | {
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"title": "Easy beef burritos recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexicansteakburrito_86980_16x9.jpg This easy beef burrito is a hearty, healthy alternative to takeaways. It's mostly an assembly job of all your favourites. Feel free to swap in some ready-made elements as you need. 2 medium ripe tomatoes, chopped½ onion, peeled and finely choppedsmall handful fresh coriander, chopped 2 medium ripe tomatoes, chopped ½ onion, peeled and finely chopped small handful fresh coriander, chopped 2 tbsp vegetable oil 1 small onion, peeled and finely chopped350g/12oz rump steak, chopped (or lean beef mince)1 garlic clove, peeled and finely chopped½ red or green chilli, seeds removed, finely choppeddash Worcestershire saucedash Tabasco saucepinch cayenne peppersmall handful fresh coriander, chopped 2 tbsp vegetable oil 1 small onion, peeled and finely chopped 350g/12oz rump steak, chopped (or lean beef mince) 1 garlic clove, peeled and finely chopped ½ red or green chilli, seeds removed, finely chopped dash Worcestershire sauce dash Tabasco sauce pinch cayenne pepper small handful fresh coriander, chopped 2 ready-made soft flour tortillas, warmed briefly in a hot dry pan1 Little Gem lettuce, finely sliced100g/3½oz cooked rice75g/2½oz cheddar, grated100ml/3½fl oz soured creamguacamole (optional) 2 ready-made soft flour tortillas, warmed briefly in a hot dry pan 1 Little Gem lettuce, finely sliced 100g/3½oz cooked rice 75g/2½oz cheddar, grated 100ml/3½fl oz soured cream guacamole (optional) guacamole Method To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside.To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned. Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for a few minutes until browned all over.Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat.To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling. Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole. To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside. To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside. To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned. Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for a few minutes until browned all over. To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned. Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for a few minutes until browned all over. Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat. Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat. To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling. To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling. Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole. Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole. Recipe tips If you want to make this steak burrito gluten-free, use corn tortillas instead, and make sure you use gluten-free Worcestershire sauce. To make them dairy-free, leave out the cheese and sour cream, or replace with dairy-free alternatives such as coconut yoghurt."
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} | dc58df7921a6b519875592ffa2ea68d38932f48ea6f40477230854dba5900fba | Chicken burritos recipe
An average of 4.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_burritos_with_11821_16x9.jpg These authentic chicken burritos are the real deal. Topped with pico de gallo, chipotle crema, guacamole, soured cream and cheese, guests won't be dissapointed. 2 limes, juice only2 garlic cloves, crushed4 tbsp olive oil1 heaped tsp dried oregano1 tsp chilli flakes1 tsp brown sugar4 chicken thighs, boneless, skin removedflaked sea salt and freshly ground black pepper 2 limes, juice only 2 garlic cloves, crushed 4 tbsp olive oil 1 heaped tsp dried oregano 1 tsp chilli flakes 1 tsp brown sugar 4 chicken thighs, boneless, skin removed flaked sea salt and freshly ground black pepper 2 chipotles en adobo, finely chopped 2 tbsp soured cream2 tbsp mayonnaise 1 lime, juice only 2 chipotles en adobo, finely chopped 2 tbsp soured cream 2 tbsp mayonnaise 1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped½ onion, finely choppedhandful fresh coriander, roughly chopped1 green serrano or jalapeno chilli, finely chopped1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped ½ onion, finely chopped handful fresh coriander, roughly chopped 1 green serrano or jalapeno chilli, finely chopped 1 lime, juice only 1 green jalapeno or serrano chilli, deseeded and finely chopped½ small onion, finely chopped1 large ripe avocado, stone and skin removed1 lime, juice onlysmall handful fresh coriander, roughly chopped 1 green jalapeno or serrano chilli, deseeded and finely chopped ½ small onion, finely chopped 1 large ripe avocado, stone and skin removed 1 lime, juice only small handful fresh coriander, roughly chopped 150g/5½oz long-grain white rice 4 large flour tortillas 4 tbsp freshly grated mozzarella4 tbsp soured cream½ Little Gem lettuce, shredded 150g/5½oz long-grain white rice 4 large flour tortillas 4 tbsp freshly grated mozzarella 4 tbsp soured cream ½ Little Gem lettuce, shredded Method To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside.To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander.Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Meanwhile, cook the rice according to packet instructions.Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve. To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside. To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander. To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander. Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve. Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve. | {
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"content": "An average of 4.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_burritos_with_11821_16x9.jpg These authentic chicken burritos are the real deal. Topped with pico de gallo, chipotle crema, guacamole, soured cream and cheese, guests won't be dissapointed. 2 limes, juice only2 garlic cloves, crushed4 tbsp olive oil1 heaped tsp dried oregano1 tsp chilli flakes1 tsp brown sugar4 chicken thighs, boneless, skin removedflaked sea salt and freshly ground black pepper 2 limes, juice only 2 garlic cloves, crushed 4 tbsp olive oil 1 heaped tsp dried oregano 1 tsp chilli flakes 1 tsp brown sugar 4 chicken thighs, boneless, skin removed flaked sea salt and freshly ground black pepper 2 chipotles en adobo, finely chopped 2 tbsp soured cream2 tbsp mayonnaise 1 lime, juice only 2 chipotles en adobo, finely chopped 2 tbsp soured cream 2 tbsp mayonnaise 1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped½ onion, finely choppedhandful fresh coriander, roughly chopped1 green serrano or jalapeno chilli, finely chopped1 lime, juice only 2 large ripe tomatoes, deseeded and finely chopped ½ onion, finely chopped handful fresh coriander, roughly chopped 1 green serrano or jalapeno chilli, finely chopped 1 lime, juice only 1 green jalapeno or serrano chilli, deseeded and finely chopped½ small onion, finely chopped1 large ripe avocado, stone and skin removed1 lime, juice onlysmall handful fresh coriander, roughly chopped 1 green jalapeno or serrano chilli, deseeded and finely chopped ½ small onion, finely chopped 1 large ripe avocado, stone and skin removed 1 lime, juice only small handful fresh coriander, roughly chopped 150g/5½oz long-grain white rice 4 large flour tortillas 4 tbsp freshly grated mozzarella4 tbsp soured cream½ Little Gem lettuce, shredded 150g/5½oz long-grain white rice 4 large flour tortillas 4 tbsp freshly grated mozzarella 4 tbsp soured cream ½ Little Gem lettuce, shredded Method To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside.To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander.Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Meanwhile, cook the rice according to packet instructions.Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve. To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. To make the chicken, mix the lime juice, garlic, oil, oregano, chilli, sugar and salt and pepper together in a large bowl. Add the chicken, cover and place in the fridge for at least 2 hours. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. Meanwhile, to make the chipotle crema, mix the chipotles en adobo, soured cream and mayonnaise with a squeeze of lemon juice and a pinch of salt and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside. To make the pico de gallo, mix all the ingredients together with ½ teaspoon of salt in a bowl and set aside. To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander. To make the guacamole, pound the chilli in a pestle and mortar with the onion and ¼ teaspoon of salt, into a lumpy paste. Add the avocado and break up the flesh roughly with a fork. The result should be lumpy not smooth. Stir in the lime juice, to taste, and the chopped coriander. Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Place a frying pan over a high heat and cook the chicken thighs, without the marinade, until browned and sealed. Add the marinade to the pan, cover with a lid and cook for 10–15 minutes, or until the chicken is cooked through as the juices run clear. Slice the chicken into strips. Meanwhile, cook the rice according to packet instructions. Meanwhile, cook the rice according to packet instructions. Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve. Divide the tortillas between four plates and top with the rice, chicken, sauces, mozzarella and lettuce. Fold up the bottom of each tortilla, then fold the sides in and roll to contain the filling. Cut in half to serve."
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} | 0faf083ef15034eae20b81c9a540bda07826b546b9c7198feb416871b03cd9d8 | Grilled vegetable wraps with salsa and guacamole recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quesadillaswithbarbe_1047_16x9.jpg A Friday night quick supper that's healthy and delicious - who could ask for anything more? Each serving provides 617kcal, 15g protein, 80g carbohydrate (of which 14g sugars), 23g fat (of which 8g saturates), 15g fibre and 1.8g salt. 8 ripe tomatoes, seeded and diced1 clove of garlic, peeled and crushed 1 small onion, peeled and finely chopped¼ fresh green chilli, de-seeded and finely chopped1 tbsp fresh coriander, finely chopped 8 ripe tomatoes, seeded and diced 1 clove of garlic, peeled and crushed 1 small onion, peeled and finely chopped ¼ fresh green chilli, de-seeded and finely chopped 1 tbsp fresh coriander, finely chopped 2 ripe avocados, peeled and stoned1 lime, juice only1 clove of garlic, peeled and crushed1 small onion, peeled and finely chopped3 small tomatoes, seeded and chopped¼ fresh green chilli, de-seeded and finely chopped1 tbsp fresh coriander, finely chopped 2 ripe avocados, peeled and stoned 1 lime, juice only 1 clove of garlic, peeled and crushed 1 small onion, peeled and finely chopped 3 small tomatoes, seeded and chopped ¼ fresh green chilli, de-seeded and finely chopped 1 tbsp fresh coriander, finely chopped 1 courgette, cut into four slices lengthways1 red pepper, seeded and cut into quarters, lengthways1 yellow pepper, seeded and cut into quarters, lengthways1 packet flour tortillascoriander leaves, to garnish1 lime, cut into four wedges to garnish 1 courgette, cut into four slices lengthways 1 red pepper, seeded and cut into quarters, lengthways 1 yellow pepper, seeded and cut into quarters, lengthways 1 packet flour tortillas coriander leaves, to garnish 1 lime, cut into four wedges to garnish Method To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.To make the guacamole, mash the avocados with the lime juice.Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips.Spread one tablespoon each of guacamole and salsa onto four tortillas. Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime. To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop. To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop. To make the guacamole, mash the avocados with the lime juice. To make the guacamole, mash the avocados with the lime juice. Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine. Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine. To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips. To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips. Spread one tablespoon each of guacamole and salsa onto four tortillas. Spread one tablespoon each of guacamole and salsa onto four tortillas. Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side. Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side. Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime. Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime. | {
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"title": "Grilled vegetable wraps with salsa and guacamole recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quesadillaswithbarbe_1047_16x9.jpg A Friday night quick supper that's healthy and delicious - who could ask for anything more? Each serving provides 617kcal, 15g protein, 80g carbohydrate (of which 14g sugars), 23g fat (of which 8g saturates), 15g fibre and 1.8g salt. 8 ripe tomatoes, seeded and diced1 clove of garlic, peeled and crushed 1 small onion, peeled and finely chopped¼ fresh green chilli, de-seeded and finely chopped1 tbsp fresh coriander, finely chopped 8 ripe tomatoes, seeded and diced 1 clove of garlic, peeled and crushed 1 small onion, peeled and finely chopped ¼ fresh green chilli, de-seeded and finely chopped 1 tbsp fresh coriander, finely chopped 2 ripe avocados, peeled and stoned1 lime, juice only1 clove of garlic, peeled and crushed1 small onion, peeled and finely chopped3 small tomatoes, seeded and chopped¼ fresh green chilli, de-seeded and finely chopped1 tbsp fresh coriander, finely chopped 2 ripe avocados, peeled and stoned 1 lime, juice only 1 clove of garlic, peeled and crushed 1 small onion, peeled and finely chopped 3 small tomatoes, seeded and chopped ¼ fresh green chilli, de-seeded and finely chopped 1 tbsp fresh coriander, finely chopped 1 courgette, cut into four slices lengthways1 red pepper, seeded and cut into quarters, lengthways1 yellow pepper, seeded and cut into quarters, lengthways1 packet flour tortillascoriander leaves, to garnish1 lime, cut into four wedges to garnish 1 courgette, cut into four slices lengthways 1 red pepper, seeded and cut into quarters, lengthways 1 yellow pepper, seeded and cut into quarters, lengthways 1 packet flour tortillas coriander leaves, to garnish 1 lime, cut into four wedges to garnish Method To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop.To make the guacamole, mash the avocados with the lime juice.Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine.To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips.Spread one tablespoon each of guacamole and salsa onto four tortillas. Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side.Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime. To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop. To make the salsa, mix the tomatoes, garlic, onion, chilli and coriander together and leave for about 30 minutes at room temperature to allow the depth of flavour to develop. To make the guacamole, mash the avocados with the lime juice. To make the guacamole, mash the avocados with the lime juice. Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine. Add the garlic, onion, tomato, chilli and coriander and mix thoroughly to combine. To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips. To make the quesadillas, heat a chargrill pan over a medium to high heat, add the courgette slices and peppers and grill for 10-15 minutes or until softened and chargrilled in places. Remove the griddled vegetables from the pan and cut into strips. Spread one tablespoon each of guacamole and salsa onto four tortillas. Spread one tablespoon each of guacamole and salsa onto four tortillas. Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side. Divide the vegetables between the four tortillas. Wrap them up and return them to the chargrill pan for one minute on each side. Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime. Open the quesadilla slightly to serve, garnished with coriander leaves and wedge of lime."
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} | 849302d2fddb6440373ef77cc5073aa03e00bd33d9a865d170bd77465520973c | Peanut, ginger and chocolate barfi recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barfi_29585_16x9.jpg Barfi is a dense, milky, Indian fudge. Maunika Gowardhan combines peanut, ginger and chocolate in these moreish little treats! You will need a 28x20cm/11x8in baking dish to make this recipe. 20g/¾oz unsalted butter400g/14oz condensed milk100ml/3½fl oz double cream4 tbsp smooth peanut butter200g/7oz milk powder80g/3oz stem ginger, roughly chopped60g/2¼oz flaked almonds75g/2½oz dark chocolate chips 20g/¾oz unsalted butter 400g/14oz condensed milk 100ml/3½fl oz double cream 4 tbsp smooth peanut butter 200g/7oz milk powder 80g/3oz stem ginger, roughly chopped 60g/2¼oz flaked almonds 75g/2½oz dark chocolate chips Method Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix.Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix. Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Recipe tips Barfi is easy to make but give yourself plenty of time to allow it to cool and set in the fridge. | {
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"title": "Peanut, ginger and chocolate barfi 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/barfi_29585_16x9.jpg Barfi is a dense, milky, Indian fudge. Maunika Gowardhan combines peanut, ginger and chocolate in these moreish little treats! You will need a 28x20cm/11x8in baking dish to make this recipe. 20g/¾oz unsalted butter400g/14oz condensed milk100ml/3½fl oz double cream4 tbsp smooth peanut butter200g/7oz milk powder80g/3oz stem ginger, roughly chopped60g/2¼oz flaked almonds75g/2½oz dark chocolate chips 20g/¾oz unsalted butter 400g/14oz condensed milk 100ml/3½fl oz double cream 4 tbsp smooth peanut butter 200g/7oz milk powder 80g/3oz stem ginger, roughly chopped 60g/2¼oz flaked almonds 75g/2½oz dark chocolate chips Method Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix.Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Melt the butter in a large, heavy-bottomed saucepan over a low heat. Add the condensed milk and double cream, then add the peanut butter and mix thoroughly for 1-2 minutes until the mixture is well combined. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix. Add the milk powder a little at a time, whisking thoroughly until the mixture becomes a smooth fudge consistency. Add the stem ginger and half the almonds and mix. Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Line a 28x20cm/11x8in baking dish with greaseproof paper and pour the barfi mixture into the lined baking dish. Flatten the mixture, allow it to cool to room temperature, then top with the chocolate chips and the remaining almonds. Pat the toppings gently into the barfi, then refrigerate for 6–8 hours until the barfi has set. Cut into squares and serve. Recipe tips Barfi is easy to make but give yourself plenty of time to allow it to cool and set in the fridge."
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} | ac1e7994661b862d5897cf27e8e1c23aeaa8fcb2f9e78a4f2b9faa7eb26c73f9 | Smoked cheese and onion pasties recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_cheese_and_onion_63440_16x9.jpg These meat-free pasties are relatively quick and easy to make, but are full of flavour with smoked cheese, mustard and spring onions. 250g/9oz floury potatoes, peeled1 tsp butter, plus extra for greasingdash of milk200g/7oz smoked cheese, grated1 tsp English mustard2 spring onions, finely chopped2 x 320g/11½oz ready-rolled puff pastry sheet, defrosted and chilled1 free-range egg, beatensalt and freshly ground black pepper 250g/9oz floury potatoes, peeled 1 tsp butter, plus extra for greasing dash of milk 200g/7oz smoked cheese, grated 1 tsp English mustard 2 spring onions, finely chopped 2 x 320g/11½oz ready-rolled puff pastry sheet, defrosted and chilled 1 free-range egg, beaten salt and freshly ground black pepper Method Bring a saucepan of water to the boil and add the potatoes. Cover and cook on a simmering boil for about 15 minutes, or until the potatoes are tender. Mash the potatoes with the butter and milk and season to taste with salt and pepper. Leave the potato to completely cool. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter.Place the mashed potato, cheese, mustard and spring onions in a mixing bowl. Stir to thoroughly combine. Season with salt and pepper to taste.Unwrap and place the sheet of pastry on a work surface. Cut the sheet into six even-sized rectangles. With a short side nearest you, place a third of the potato mixture on the lower half of each rectangle. Brush the edges of each rectangle with some of the beaten egg and fold over the top half of each rectangle to make a square pasty. Crimp the edges of the pasties with a fork and brush the tops with the remaining egg. Place the pasties on the prepared baking tray and bake for 20 minutes, or until golden-brown and risen. Leave to cool slightly on a wire rack and then serve while still warm. Bring a saucepan of water to the boil and add the potatoes. Cover and cook on a simmering boil for about 15 minutes, or until the potatoes are tender. Mash the potatoes with the butter and milk and season to taste with salt and pepper. Leave the potato to completely cool. Bring a saucepan of water to the boil and add the potatoes. Cover and cook on a simmering boil for about 15 minutes, or until the potatoes are tender. Mash the potatoes with the butter and milk and season to taste with salt and pepper. Leave the potato to completely cool. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. Place the mashed potato, cheese, mustard and spring onions in a mixing bowl. Stir to thoroughly combine. Season with salt and pepper to taste. Place the mashed potato, cheese, mustard and spring onions in a mixing bowl. Stir to thoroughly combine. Season with salt and pepper to taste. Unwrap and place the sheet of pastry on a work surface. Cut the sheet into six even-sized rectangles. With a short side nearest you, place a third of the potato mixture on the lower half of each rectangle. Brush the edges of each rectangle with some of the beaten egg and fold over the top half of each rectangle to make a square pasty. Unwrap and place the sheet of pastry on a work surface. Cut the sheet into six even-sized rectangles. With a short side nearest you, place a third of the potato mixture on the lower half of each rectangle. Brush the edges of each rectangle with some of the beaten egg and fold over the top half of each rectangle to make a square pasty. Crimp the edges of the pasties with a fork and brush the tops with the remaining egg. Crimp the edges of the pasties with a fork and brush the tops with the remaining egg. Place the pasties on the prepared baking tray and bake for 20 minutes, or until golden-brown and risen. Leave to cool slightly on a wire rack and then serve while still warm. Place the pasties on the prepared baking tray and bake for 20 minutes, or until golden-brown and risen. Leave to cool slightly on a wire rack and then serve while still warm. | {
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"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_cheese_and_onion_63440_16x9.jpg These meat-free pasties are relatively quick and easy to make, but are full of flavour with smoked cheese, mustard and spring onions. 250g/9oz floury potatoes, peeled1 tsp butter, plus extra for greasingdash of milk200g/7oz smoked cheese, grated1 tsp English mustard2 spring onions, finely chopped2 x 320g/11½oz ready-rolled puff pastry sheet, defrosted and chilled1 free-range egg, beatensalt and freshly ground black pepper 250g/9oz floury potatoes, peeled 1 tsp butter, plus extra for greasing dash of milk 200g/7oz smoked cheese, grated 1 tsp English mustard 2 spring onions, finely chopped 2 x 320g/11½oz ready-rolled puff pastry sheet, defrosted and chilled 1 free-range egg, beaten salt and freshly ground black pepper Method Bring a saucepan of water to the boil and add the potatoes. Cover and cook on a simmering boil for about 15 minutes, or until the potatoes are tender. Mash the potatoes with the butter and milk and season to taste with salt and pepper. Leave the potato to completely cool. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter.Place the mashed potato, cheese, mustard and spring onions in a mixing bowl. Stir to thoroughly combine. Season with salt and pepper to taste.Unwrap and place the sheet of pastry on a work surface. Cut the sheet into six even-sized rectangles. With a short side nearest you, place a third of the potato mixture on the lower half of each rectangle. Brush the edges of each rectangle with some of the beaten egg and fold over the top half of each rectangle to make a square pasty. Crimp the edges of the pasties with a fork and brush the tops with the remaining egg. Place the pasties on the prepared baking tray and bake for 20 minutes, or until golden-brown and risen. Leave to cool slightly on a wire rack and then serve while still warm. Bring a saucepan of water to the boil and add the potatoes. Cover and cook on a simmering boil for about 15 minutes, or until the potatoes are tender. Mash the potatoes with the butter and milk and season to taste with salt and pepper. Leave the potato to completely cool. Bring a saucepan of water to the boil and add the potatoes. Cover and cook on a simmering boil for about 15 minutes, or until the potatoes are tender. Mash the potatoes with the butter and milk and season to taste with salt and pepper. Leave the potato to completely cool. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. Place the mashed potato, cheese, mustard and spring onions in a mixing bowl. Stir to thoroughly combine. Season with salt and pepper to taste. Place the mashed potato, cheese, mustard and spring onions in a mixing bowl. Stir to thoroughly combine. Season with salt and pepper to taste. Unwrap and place the sheet of pastry on a work surface. Cut the sheet into six even-sized rectangles. With a short side nearest you, place a third of the potato mixture on the lower half of each rectangle. Brush the edges of each rectangle with some of the beaten egg and fold over the top half of each rectangle to make a square pasty. Unwrap and place the sheet of pastry on a work surface. Cut the sheet into six even-sized rectangles. With a short side nearest you, place a third of the potato mixture on the lower half of each rectangle. Brush the edges of each rectangle with some of the beaten egg and fold over the top half of each rectangle to make a square pasty. Crimp the edges of the pasties with a fork and brush the tops with the remaining egg. Crimp the edges of the pasties with a fork and brush the tops with the remaining egg. Place the pasties on the prepared baking tray and bake for 20 minutes, or until golden-brown and risen. Leave to cool slightly on a wire rack and then serve while still warm. Place the pasties on the prepared baking tray and bake for 20 minutes, or until golden-brown and risen. Leave to cool slightly on a wire rack and then serve while still warm."
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} | c3a4f5fbd98447c4ac8697e106000a503ffb143ea22874974c679956f71fa088 | Coconut gujiya recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_gujiya_13176_16x9.jpg These gujiya are sweet morsels of crispy fried pastry stuffed with fresh coconut and ground cardamom. 120g/4¼oz fresh grated coconut80g/2¾oz dark brown sugar¼ tsp ground cardamom1 tsp raisins 120g/4¼oz fresh grated coconut 80g/2¾oz dark brown sugar ¼ tsp ground cardamom 1 tsp raisins 170g/6oz plain flour or maida, plus extra for dusting and rolling2 tbsp melted butterpinch salt2 tsp milk, to seal the pastryvegetable or sunflower oil, for deep frying 170g/6oz plain flour or maida, plus extra for dusting and rolling 2 tbsp melted butter pinch salt 2 tsp milk, to seal the pastry vegetable or sunflower oil, for deep frying Method For the stuffing, heat a frying pan over a low heat. Add the coconut, sugar and cardamom and fry for 8 minutes. Now add the raisins and mix well, frying for a further 2 minutes. Turn the heat off and leave the mixture to cool slightly while you make the dough.Place the flour, butter and salt in a large bowl. Mix in 6 tablespoons water, a little at a time, until you have a smooth dough. Dust with a little flour and knead for a minute in the bowl. Cover and leave to rest for 10 minutes.Now divide the dough into 14 equal portions. Roll into balls. Flatten a dough ball and roll out on a lightly floured surface to a 4cm/1½in disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half of the pastry circle closest to you. Brush the edges with milk and fold over the upper half, sealing the gujiya to form a semicircle. Press lightly and seal well. Use a fork to crimp the edges and trim, if needed. Place the gujiya on a plate and cover with a damp cloth while you make the rest. Heat the oil in a deep saucepan or wok over a medium heat until a cube of bread sizzles and goes brown when dropped in. Fry 2–3 gujiyas at a time, turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Transfer to kitchen paper to drain and keep warm while you fry the other gujiyas. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Serve warm or store in the fridge. For the stuffing, heat a frying pan over a low heat. Add the coconut, sugar and cardamom and fry for 8 minutes. Now add the raisins and mix well, frying for a further 2 minutes. Turn the heat off and leave the mixture to cool slightly while you make the dough. For the stuffing, heat a frying pan over a low heat. Add the coconut, sugar and cardamom and fry for 8 minutes. Now add the raisins and mix well, frying for a further 2 minutes. Turn the heat off and leave the mixture to cool slightly while you make the dough. Place the flour, butter and salt in a large bowl. Mix in 6 tablespoons water, a little at a time, until you have a smooth dough. Dust with a little flour and knead for a minute in the bowl. Cover and leave to rest for 10 minutes. Place the flour, butter and salt in a large bowl. Mix in 6 tablespoons water, a little at a time, until you have a smooth dough. Dust with a little flour and knead for a minute in the bowl. Cover and leave to rest for 10 minutes. Now divide the dough into 14 equal portions. Roll into balls. Flatten a dough ball and roll out on a lightly floured surface to a 4cm/1½in disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half of the pastry circle closest to you. Brush the edges with milk and fold over the upper half, sealing the gujiya to form a semicircle. Press lightly and seal well. Use a fork to crimp the edges and trim, if needed. Place the gujiya on a plate and cover with a damp cloth while you make the rest. Now divide the dough into 14 equal portions. Roll into balls. Flatten a dough ball and roll out on a lightly floured surface to a 4cm/1½in disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half of the pastry circle closest to you. Brush the edges with milk and fold over the upper half, sealing the gujiya to form a semicircle. Press lightly and seal well. Use a fork to crimp the edges and trim, if needed. Place the gujiya on a plate and cover with a damp cloth while you make the rest. Heat the oil in a deep saucepan or wok over a medium heat until a cube of bread sizzles and goes brown when dropped in. Fry 2–3 gujiyas at a time, turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Transfer to kitchen paper to drain and keep warm while you fry the other gujiyas. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep saucepan or wok over a medium heat until a cube of bread sizzles and goes brown when dropped in. Fry 2–3 gujiyas at a time, turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Transfer to kitchen paper to drain and keep warm while you fry the other gujiyas. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Serve warm or store in the fridge. Serve warm or store in the fridge. | {
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"title": "Coconut gujiya 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/coconut_gujiya_13176_16x9.jpg These gujiya are sweet morsels of crispy fried pastry stuffed with fresh coconut and ground cardamom. 120g/4¼oz fresh grated coconut80g/2¾oz dark brown sugar¼ tsp ground cardamom1 tsp raisins 120g/4¼oz fresh grated coconut 80g/2¾oz dark brown sugar ¼ tsp ground cardamom 1 tsp raisins 170g/6oz plain flour or maida, plus extra for dusting and rolling2 tbsp melted butterpinch salt2 tsp milk, to seal the pastryvegetable or sunflower oil, for deep frying 170g/6oz plain flour or maida, plus extra for dusting and rolling 2 tbsp melted butter pinch salt 2 tsp milk, to seal the pastry vegetable or sunflower oil, for deep frying Method For the stuffing, heat a frying pan over a low heat. Add the coconut, sugar and cardamom and fry for 8 minutes. Now add the raisins and mix well, frying for a further 2 minutes. Turn the heat off and leave the mixture to cool slightly while you make the dough.Place the flour, butter and salt in a large bowl. Mix in 6 tablespoons water, a little at a time, until you have a smooth dough. Dust with a little flour and knead for a minute in the bowl. Cover and leave to rest for 10 minutes.Now divide the dough into 14 equal portions. Roll into balls. Flatten a dough ball and roll out on a lightly floured surface to a 4cm/1½in disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half of the pastry circle closest to you. Brush the edges with milk and fold over the upper half, sealing the gujiya to form a semicircle. Press lightly and seal well. Use a fork to crimp the edges and trim, if needed. Place the gujiya on a plate and cover with a damp cloth while you make the rest. Heat the oil in a deep saucepan or wok over a medium heat until a cube of bread sizzles and goes brown when dropped in. Fry 2–3 gujiyas at a time, turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Transfer to kitchen paper to drain and keep warm while you fry the other gujiyas. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Serve warm or store in the fridge. For the stuffing, heat a frying pan over a low heat. Add the coconut, sugar and cardamom and fry for 8 minutes. Now add the raisins and mix well, frying for a further 2 minutes. Turn the heat off and leave the mixture to cool slightly while you make the dough. For the stuffing, heat a frying pan over a low heat. Add the coconut, sugar and cardamom and fry for 8 minutes. Now add the raisins and mix well, frying for a further 2 minutes. Turn the heat off and leave the mixture to cool slightly while you make the dough. Place the flour, butter and salt in a large bowl. Mix in 6 tablespoons water, a little at a time, until you have a smooth dough. Dust with a little flour and knead for a minute in the bowl. Cover and leave to rest for 10 minutes. Place the flour, butter and salt in a large bowl. Mix in 6 tablespoons water, a little at a time, until you have a smooth dough. Dust with a little flour and knead for a minute in the bowl. Cover and leave to rest for 10 minutes. Now divide the dough into 14 equal portions. Roll into balls. Flatten a dough ball and roll out on a lightly floured surface to a 4cm/1½in disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half of the pastry circle closest to you. Brush the edges with milk and fold over the upper half, sealing the gujiya to form a semicircle. Press lightly and seal well. Use a fork to crimp the edges and trim, if needed. Place the gujiya on a plate and cover with a damp cloth while you make the rest. Now divide the dough into 14 equal portions. Roll into balls. Flatten a dough ball and roll out on a lightly floured surface to a 4cm/1½in disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half of the pastry circle closest to you. Brush the edges with milk and fold over the upper half, sealing the gujiya to form a semicircle. Press lightly and seal well. Use a fork to crimp the edges and trim, if needed. Place the gujiya on a plate and cover with a damp cloth while you make the rest. Heat the oil in a deep saucepan or wok over a medium heat until a cube of bread sizzles and goes brown when dropped in. Fry 2–3 gujiyas at a time, turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Transfer to kitchen paper to drain and keep warm while you fry the other gujiyas. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep saucepan or wok over a medium heat until a cube of bread sizzles and goes brown when dropped in. Fry 2–3 gujiyas at a time, turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Transfer to kitchen paper to drain and keep warm while you fry the other gujiyas. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Serve warm or store in the fridge. Serve warm or store in the fridge."
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} | c95d3983e9192a4bd6d3416e16df449dc0182112e0b69a1e9889639dfc982a8e | Roasted pepper, beetroot and feta tart recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_pepper_beetroot_03827_16x9.jpg Often called a galette, this puff pastry tart is vibrant to look at and layering the flavours makes it easy to prepare. 1 yellow pepper, halved and seeds removed1 red pepper, halved and seeds removedflour, for dusting1 x 320g sheet all-butter puff pastry 3 tbsp sun-dried tomato paste 2 garlic cloves, crushed 200g/7oz feta, finely crumbled 600g/1lb 5oz cooked and peeled beetroot, thinly sliced into rounds 4 tbsp olive oil 1 tbsp balsamic vinegar 50g/1¾oz rocket leavessalt and freshly ground black pepper 1 yellow pepper, halved and seeds removed 1 red pepper, halved and seeds removed flour, for dusting 1 x 320g sheet all-butter puff pastry 3 tbsp sun-dried tomato paste 2 garlic cloves, crushed 200g/7oz feta, finely crumbled 600g/1lb 5oz cooked and peeled beetroot, thinly sliced into rounds 4 tbsp olive oil 1 tbsp balsamic vinegar 50g/1¾oz rocket leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper.Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges.Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper. Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips. Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips. Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork. Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork. Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges. Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges. Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Recipe tips You can buy ready-cooked beetroot or you can boil your own. If you do, leave the roots on and cut off the leaves 10cm/4in above the beetroot bulb. This prevents the colour bleeding out into the cooking water, causing the beetroot to be less red. This tart can be assembled up to 4 hours ahead. It is not suitable for freezing. Covering the bowl of peppers in cling film helps them to steam and therefore makes it easier for the skins to peel off, but you could place them in a sealed plastic bag, if preferred. | {
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"title": "Roasted pepper, beetroot and feta tart recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_pepper_beetroot_03827_16x9.jpg Often called a galette, this puff pastry tart is vibrant to look at and layering the flavours makes it easy to prepare. 1 yellow pepper, halved and seeds removed1 red pepper, halved and seeds removedflour, for dusting1 x 320g sheet all-butter puff pastry 3 tbsp sun-dried tomato paste 2 garlic cloves, crushed 200g/7oz feta, finely crumbled 600g/1lb 5oz cooked and peeled beetroot, thinly sliced into rounds 4 tbsp olive oil 1 tbsp balsamic vinegar 50g/1¾oz rocket leavessalt and freshly ground black pepper 1 yellow pepper, halved and seeds removed 1 red pepper, halved and seeds removed flour, for dusting 1 x 320g sheet all-butter puff pastry 3 tbsp sun-dried tomato paste 2 garlic cloves, crushed 200g/7oz feta, finely crumbled 600g/1lb 5oz cooked and peeled beetroot, thinly sliced into rounds 4 tbsp olive oil 1 tbsp balsamic vinegar 50g/1¾oz rocket leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper.Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges.Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper. Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips. Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips. Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork. Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork. Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges. Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges. Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Recipe tips You can buy ready-cooked beetroot or you can boil your own. If you do, leave the roots on and cut off the leaves 10cm/4in above the beetroot bulb. This prevents the colour bleeding out into the cooking water, causing the beetroot to be less red. This tart can be assembled up to 4 hours ahead. It is not suitable for freezing. Covering the bowl of peppers in cling film helps them to steam and therefore makes it easier for the skins to peel off, but you could place them in a sealed plastic bag, if preferred."
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} | 03fafade92e0108149fecdfc3d95d0fc883f46e7740ee19c37663d513a4145b5 | Meat feast calzone recipe
An average of 3.8 out of 5 stars from 4 ratings Make your own dough for this folded pizza recipe. Simon Rimmer serves it with mozzarella, capers and meats such as salami, prosciutto or speck. 225g/8oz plain strong flour, plus extra for dusting90ml/3fl oz milk, warmed to body temperature50ml/2fl oz water, warmed to body temperature1 tsp dried yeast25ml/1fl oz olive oilpinch salt 225g/8oz plain strong flour, plus extra for dusting 90ml/3fl oz milk, warmed to body temperature 50ml/2fl oz water, warmed to body temperature 1 tsp dried yeast 25ml/1fl oz olive oil pinch salt 150g/5oz cherry tomatoes, halved200g/7oz buffalo mozzarella, roughly chopped200g/7oz assorted Italian cold meats (for example: salami, prosciutto, speck)1 tbsp capers, rinsed and drained30g/1oz grated parmesan 150g/5oz cherry tomatoes, halved 200g/7oz buffalo mozzarella, roughly chopped 200g/7oz assorted Italian cold meats (for example: salami, prosciutto, speck) 1 tbsp capers, rinsed and drained 30g/1oz grated parmesan Method For the dough, sift the flour into a bowl.Mix the milk, water and yeast together in a separate bowl.Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service.Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls.Place each ball onto a floured work surface and roll out into 20cm/8in circles.For the filling, place all of the filling ingredients into a bowl and mix together well.Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge.Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels.Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot. For the dough, sift the flour into a bowl. For the dough, sift the flour into a bowl. Mix the milk, water and yeast together in a separate bowl. Mix the milk, water and yeast together in a separate bowl. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls. Place each ball onto a floured work surface and roll out into 20cm/8in circles. Place each ball onto a floured work surface and roll out into 20cm/8in circles. For the filling, place all of the filling ingredients into a bowl and mix together well. For the filling, place all of the filling ingredients into a bowl and mix together well. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot. | {
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"content": "An average of 3.8 out of 5 stars from 4 ratings Make your own dough for this folded pizza recipe. Simon Rimmer serves it with mozzarella, capers and meats such as salami, prosciutto or speck. 225g/8oz plain strong flour, plus extra for dusting90ml/3fl oz milk, warmed to body temperature50ml/2fl oz water, warmed to body temperature1 tsp dried yeast25ml/1fl oz olive oilpinch salt 225g/8oz plain strong flour, plus extra for dusting 90ml/3fl oz milk, warmed to body temperature 50ml/2fl oz water, warmed to body temperature 1 tsp dried yeast 25ml/1fl oz olive oil pinch salt 150g/5oz cherry tomatoes, halved200g/7oz buffalo mozzarella, roughly chopped200g/7oz assorted Italian cold meats (for example: salami, prosciutto, speck)1 tbsp capers, rinsed and drained30g/1oz grated parmesan 150g/5oz cherry tomatoes, halved 200g/7oz buffalo mozzarella, roughly chopped 200g/7oz assorted Italian cold meats (for example: salami, prosciutto, speck) 1 tbsp capers, rinsed and drained 30g/1oz grated parmesan Method For the dough, sift the flour into a bowl.Mix the milk, water and yeast together in a separate bowl.Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service.Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls.Place each ball onto a floured work surface and roll out into 20cm/8in circles.For the filling, place all of the filling ingredients into a bowl and mix together well.Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge.Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels.Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot. For the dough, sift the flour into a bowl. For the dough, sift the flour into a bowl. Mix the milk, water and yeast together in a separate bowl. Mix the milk, water and yeast together in a separate bowl. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service. Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours. Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat. Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls. Add the salt to the dough and knead again, then divide the dough into four equal portions and roll into balls. Place each ball onto a floured work surface and roll out into 20cm/8in circles. Place each ball onto a floured work surface and roll out into 20cm/8in circles. For the filling, place all of the filling ingredients into a bowl and mix together well. For the filling, place all of the filling ingredients into a bowl and mix together well. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge. Place one quarter of the filling mixture onto one half of each dough circle, leaving a 2cm/1in gap around the edge. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels. Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot. Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes, or until the dough is cooked through and the filling hot."
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} | f2052f951cda203500dcf48efa87acfb8f1db6a48f47a60642a38fdf89c620ef | Calzone pizza recipe
An average of 3.5 out of 5 stars from 82 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/calzone_pizza_11861_16x9.jpg You don't need yeast or strong flour to make this short cut calzone. Vary the filling to suit your tastes and what you have available. 250g/9oz plain flour2 tsp baking powderlarge pinch salt2 large free-range eggs, beaten2 tbsp sunflower oil 250g/9oz plain flour 2 tsp baking powder large pinch salt 2 large free-range eggs, beaten 2 tbsp sunflower oil 50g/1¾oz mozzarella, grated or torn 400g tin chopped tomatoes, cooked in a saucepan until reduced by half 4 stalks sprouting broccoli, chopped ½ onion, sliced 50g/1¾ cheddar, grated2 rashers bacon, cooked and chopped1 garlic clove, finely chopped 2 tbsp fresh herbs, or 1 tsp dried herbs of your choice (such as basil, oregano or parsley) 50g/1¾oz mozzarella, grated or torn 400g tin chopped tomatoes, cooked in a saucepan until reduced by half 4 stalks sprouting broccoli, chopped ½ onion, sliced 50g/1¾ cheddar, grated 2 rashers bacon, cooked and chopped 1 garlic clove, finely chopped 2 tbsp fresh herbs, or 1 tsp dried herbs of your choice (such as basil, oregano or parsley) Method For the dough, put all the ingredients in a large bowl and mix together, add 4–6 tablespoons water, one tablespoon at a time, until the dough comes together.On a floured work surface roll out the dough into two circles, roughly the same size.Preheat the oven to 220C/200C Fan/Gas 6. Place a baking tray or pizza stone in the oven to heat up.Mix all the fillings ingredients together and divide in half. Each half on one side of each circle of dough and fold the dough over to create a pasty shape. Seal the edges using your fingers or a fork.Place the calzones on baking paper and carefully transfer to the preheated baking tray or pizza stone. Cook for 15–20 minutes, or until the dough is crisp and browned. For the dough, put all the ingredients in a large bowl and mix together, add 4–6 tablespoons water, one tablespoon at a time, until the dough comes together. For the dough, put all the ingredients in a large bowl and mix together, add 4–6 tablespoons water, one tablespoon at a time, until the dough comes together. On a floured work surface roll out the dough into two circles, roughly the same size. On a floured work surface roll out the dough into two circles, roughly the same size. Preheat the oven to 220C/200C Fan/Gas 6. Place a baking tray or pizza stone in the oven to heat up. Preheat the oven to 220C/200C Fan/Gas 6. Place a baking tray or pizza stone in the oven to heat up. Mix all the fillings ingredients together and divide in half. Each half on one side of each circle of dough and fold the dough over to create a pasty shape. Seal the edges using your fingers or a fork. Mix all the fillings ingredients together and divide in half. Each half on one side of each circle of dough and fold the dough over to create a pasty shape. Seal the edges using your fingers or a fork. Place the calzones on baking paper and carefully transfer to the preheated baking tray or pizza stone. Cook for 15–20 minutes, or until the dough is crisp and browned. Place the calzones on baking paper and carefully transfer to the preheated baking tray or pizza stone. Cook for 15–20 minutes, or until the dough is crisp and browned. Recipe tips Any flour with a raising agent can be used, such as self-raising flour or strong flour with dried yeast. If using fast action dried yeast there is no need to leave it to prove, you can use the dough straight away. The dough can be made the day before and left in the fridge overnight. Tomato purée or sun-dried tomatoes blended can be used instead of reduced tinned tomatoes. Any leftover vegetables can be used. Frozen or tinned veg are also fine. Any meat or leftover cooked meats can be used instead or as well as the bacon. Just make sure it's been cooked first. | {
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"content": "An average of 3.5 out of 5 stars from 82 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/calzone_pizza_11861_16x9.jpg You don't need yeast or strong flour to make this short cut calzone. Vary the filling to suit your tastes and what you have available. 250g/9oz plain flour2 tsp baking powderlarge pinch salt2 large free-range eggs, beaten2 tbsp sunflower oil 250g/9oz plain flour 2 tsp baking powder large pinch salt 2 large free-range eggs, beaten 2 tbsp sunflower oil 50g/1¾oz mozzarella, grated or torn 400g tin chopped tomatoes, cooked in a saucepan until reduced by half 4 stalks sprouting broccoli, chopped ½ onion, sliced 50g/1¾ cheddar, grated2 rashers bacon, cooked and chopped1 garlic clove, finely chopped 2 tbsp fresh herbs, or 1 tsp dried herbs of your choice (such as basil, oregano or parsley) 50g/1¾oz mozzarella, grated or torn 400g tin chopped tomatoes, cooked in a saucepan until reduced by half 4 stalks sprouting broccoli, chopped ½ onion, sliced 50g/1¾ cheddar, grated 2 rashers bacon, cooked and chopped 1 garlic clove, finely chopped 2 tbsp fresh herbs, or 1 tsp dried herbs of your choice (such as basil, oregano or parsley) Method For the dough, put all the ingredients in a large bowl and mix together, add 4–6 tablespoons water, one tablespoon at a time, until the dough comes together.On a floured work surface roll out the dough into two circles, roughly the same size.Preheat the oven to 220C/200C Fan/Gas 6. Place a baking tray or pizza stone in the oven to heat up.Mix all the fillings ingredients together and divide in half. Each half on one side of each circle of dough and fold the dough over to create a pasty shape. Seal the edges using your fingers or a fork.Place the calzones on baking paper and carefully transfer to the preheated baking tray or pizza stone. Cook for 15–20 minutes, or until the dough is crisp and browned. For the dough, put all the ingredients in a large bowl and mix together, add 4–6 tablespoons water, one tablespoon at a time, until the dough comes together. For the dough, put all the ingredients in a large bowl and mix together, add 4–6 tablespoons water, one tablespoon at a time, until the dough comes together. On a floured work surface roll out the dough into two circles, roughly the same size. On a floured work surface roll out the dough into two circles, roughly the same size. Preheat the oven to 220C/200C Fan/Gas 6. Place a baking tray or pizza stone in the oven to heat up. Preheat the oven to 220C/200C Fan/Gas 6. Place a baking tray or pizza stone in the oven to heat up. Mix all the fillings ingredients together and divide in half. Each half on one side of each circle of dough and fold the dough over to create a pasty shape. Seal the edges using your fingers or a fork. Mix all the fillings ingredients together and divide in half. Each half on one side of each circle of dough and fold the dough over to create a pasty shape. Seal the edges using your fingers or a fork. Place the calzones on baking paper and carefully transfer to the preheated baking tray or pizza stone. Cook for 15–20 minutes, or until the dough is crisp and browned. Place the calzones on baking paper and carefully transfer to the preheated baking tray or pizza stone. Cook for 15–20 minutes, or until the dough is crisp and browned. Recipe tips Any flour with a raising agent can be used, such as self-raising flour or strong flour with dried yeast. If using fast action dried yeast there is no need to leave it to prove, you can use the dough straight away. The dough can be made the day before and left in the fridge overnight. Tomato purée or sun-dried tomatoes blended can be used instead of reduced tinned tomatoes. Any leftover vegetables can be used. Frozen or tinned veg are also fine. Any meat or leftover cooked meats can be used instead or as well as the bacon. Just make sure it's been cooked first."
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} | 48279ef375d69519004ced0667cdde2f9303f84f05e9add09920201faf992caf | Tropical fruit cake recipe
Tropical fruit cake with cream cheese icing An average of 4.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotcakewithcreamc_86392_16x9.jpg This tropical fruit cake brings you a taste of the Caribbean. Tropical fruit and coconut frosting keep it deliciously moist. 250g/9oz plain flour2 tsp baking powder1 tsp salt1 tsp bicarbonate of soda150g/6oz light brown sugar50g/2oz walnuts, shells removed220g/8oz canned pineapple slices, choppedhandful sultanas2 ripe bananas, mashed 1 passion fruit, pulp only150g/5oz carrots, grated 150ml/5fl oz corn oil3 free-range eggs 250g/9oz plain flour 2 tsp baking powder 1 tsp salt 1 tsp bicarbonate of soda 150g/6oz light brown sugar 50g/2oz walnuts, shells removed 220g/8oz canned pineapple slices, chopped handful sultanas 2 ripe bananas, mashed 1 passion fruit, pulp only 150g/5oz carrots, grated 150ml/5fl oz corn oil 3 free-range eggs 125g/4oz butter, softened, plus extra for greasing225g/8oz cream cheese450g/1lb icing sugar1 tsp vanilla extract100g/3½oz creamed coconut, grated50g/2oz crushed pecans, to decorate 125g/4oz butter, softened, plus extra for greasing 225g/8oz cream cheese 450g/1lb icing sugar 1 tsp vanilla extract 100g/3½oz creamed coconut, grated 50g/2oz crushed pecans, to decorate Method Preheat the oven to 160C/320F/Gas 2.Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil.Remove from the oven when ready and allow to cool on a wire rack. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again.Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices. Preheat the oven to 160C/320F/Gas 2. Preheat the oven to 160C/320F/Gas 2. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil. Remove from the oven when ready and allow to cool on a wire rack. Remove from the oven when ready and allow to cool on a wire rack. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again. Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices. Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices. | {
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"title": "Tropical fruit cake recipe",
"content": "Tropical fruit cake with cream cheese icing An average of 4.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotcakewithcreamc_86392_16x9.jpg This tropical fruit cake brings you a taste of the Caribbean. Tropical fruit and coconut frosting keep it deliciously moist. 250g/9oz plain flour2 tsp baking powder1 tsp salt1 tsp bicarbonate of soda150g/6oz light brown sugar50g/2oz walnuts, shells removed220g/8oz canned pineapple slices, choppedhandful sultanas2 ripe bananas, mashed 1 passion fruit, pulp only150g/5oz carrots, grated 150ml/5fl oz corn oil3 free-range eggs 250g/9oz plain flour 2 tsp baking powder 1 tsp salt 1 tsp bicarbonate of soda 150g/6oz light brown sugar 50g/2oz walnuts, shells removed 220g/8oz canned pineapple slices, chopped handful sultanas 2 ripe bananas, mashed 1 passion fruit, pulp only 150g/5oz carrots, grated 150ml/5fl oz corn oil 3 free-range eggs 125g/4oz butter, softened, plus extra for greasing225g/8oz cream cheese450g/1lb icing sugar1 tsp vanilla extract100g/3½oz creamed coconut, grated50g/2oz crushed pecans, to decorate 125g/4oz butter, softened, plus extra for greasing 225g/8oz cream cheese 450g/1lb icing sugar 1 tsp vanilla extract 100g/3½oz creamed coconut, grated 50g/2oz crushed pecans, to decorate Method Preheat the oven to 160C/320F/Gas 2.Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil.Remove from the oven when ready and allow to cool on a wire rack. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again.Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices. Preheat the oven to 160C/320F/Gas 2. Preheat the oven to 160C/320F/Gas 2. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil. Remove from the oven when ready and allow to cool on a wire rack. Remove from the oven when ready and allow to cool on a wire rack. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again. Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices. Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices."
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} | 24e04746eb45fab5389782447918611eec9b916bdd2ede6075f823e03bed8894 | Traditional Welsh cakes recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/welsh_cakes_16706_16x9.jpg Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week. 225g/8oz self-raising flour110g/4oz salted butter, diced85g/3oz caster sugar, plus extra for dustinghandful of sultanas1 free-range egg, beatenmilk, if neededextra butter, for greasing 225g/8oz self-raising flour 110g/4oz salted butter, diced 85g/3oz caster sugar, plus extra for dusting handful of sultanas 1 free-range egg, beaten milk, if needed extra butter, for greasing Method Sift the flour into a bowl and add the diced butter. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Roll the dough out on a floured board to a thickness of about 5mm/½in. Cut into rounds with a 7.5–10cm/3-4in plain cutter.Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Remove from the griddle and dust with caster sugar while still warm. Sift the flour into a bowl and add the diced butter. Sift the flour into a bowl and add the diced butter. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Roll the dough out on a floured board to a thickness of about 5mm/½in. Roll the dough out on a floured board to a thickness of about 5mm/½in. Cut into rounds with a 7.5–10cm/3-4in plain cutter. Cut into rounds with a 7.5–10cm/3-4in plain cutter. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Remove from the griddle and dust with caster sugar while still warm. Remove from the griddle and dust with caster sugar while still warm. | {
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"title": "Traditional Welsh cakes recipe",
"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/welsh_cakes_16706_16x9.jpg Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week. 225g/8oz self-raising flour110g/4oz salted butter, diced85g/3oz caster sugar, plus extra for dustinghandful of sultanas1 free-range egg, beatenmilk, if neededextra butter, for greasing 225g/8oz self-raising flour 110g/4oz salted butter, diced 85g/3oz caster sugar, plus extra for dusting handful of sultanas 1 free-range egg, beaten milk, if needed extra butter, for greasing Method Sift the flour into a bowl and add the diced butter. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Roll the dough out on a floured board to a thickness of about 5mm/½in. Cut into rounds with a 7.5–10cm/3-4in plain cutter.Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Remove from the griddle and dust with caster sugar while still warm. Sift the flour into a bowl and add the diced butter. Sift the flour into a bowl and add the diced butter. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Roll the dough out on a floured board to a thickness of about 5mm/½in. Roll the dough out on a floured board to a thickness of about 5mm/½in. Cut into rounds with a 7.5–10cm/3-4in plain cutter. Cut into rounds with a 7.5–10cm/3-4in plain cutter. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Remove from the griddle and dust with caster sugar while still warm. Remove from the griddle and dust with caster sugar while still warm."
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} | b03d8220f35fb58b40b5cfffe9b08360bf58c7fb5c5790afc74c6b911eb0b259 | Cherry and whiskey Welsh cakes recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p046xgb6.jpg These Welsh cakes are a quick and easy teatime treat. The orange works well with the whiskey, but can easily be omitted. For this recipe you will need a 6cm/2½in round cutter and a flat griddle pan or a heavy-based frying pan. 100g/3½oz dried cherries100ml/3½fl oz Welsh whiskey250g/9oz self-raising flour, plus extra for dusting50g/1¾oz caster sugar, plus extra for dusting125g/4½oz butter, chilled and cut into cubes1 tsp orange zest1 free-range egg, beatenlard or butter, for greasing 100g/3½oz dried cherries 100ml/3½fl oz Welsh whiskey 250g/9oz self-raising flour, plus extra for dusting 50g/1¾oz caster sugar, plus extra for dusting 125g/4½oz butter, chilled and cut into cubes 1 tsp orange zest 1 free-range egg, beaten lard or butter, for greasing Method Put the cherries in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then set aside to infuse for 1 hour.Put the flour, sugar and a pinch of salt in a bowl. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the orange zest and the cherries, along with any whiskey that hasn’t been absorbed. Add the egg and cut it into the mixture using a knife – as soon as the mixture starts to come together as a dough, work it into a ball using your hands.Turn out the dough onto a lightly floured work surface and roll out to a thickness of about 5mm-1cm/¼-½in. Using a 6cm/2½in round cutter, cut out rounds of the dough. Reroll any leftover dough and repeat. The dough should yield around 20 cakes.Heat a flat griddle pan or heavy frying pan over a low-medium heat and lightly grease the surface with a little lard or butter. Cook the Welsh cakes in batches, for 2-3 minutes on each side, or until deep golden-brown and cooked through – do not have the heat too high or they will burn on the outside before they are cooked through. Cover a plate with caster sugar and coat the still hot Welsh cakes in the sugar. Serve warm or cold. Put the cherries in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then set aside to infuse for 1 hour. Put the cherries in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then set aside to infuse for 1 hour. Put the flour, sugar and a pinch of salt in a bowl. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the orange zest and the cherries, along with any whiskey that hasn’t been absorbed. Add the egg and cut it into the mixture using a knife – as soon as the mixture starts to come together as a dough, work it into a ball using your hands. Put the flour, sugar and a pinch of salt in a bowl. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the orange zest and the cherries, along with any whiskey that hasn’t been absorbed. Add the egg and cut it into the mixture using a knife – as soon as the mixture starts to come together as a dough, work it into a ball using your hands. Turn out the dough onto a lightly floured work surface and roll out to a thickness of about 5mm-1cm/¼-½in. Using a 6cm/2½in round cutter, cut out rounds of the dough. Reroll any leftover dough and repeat. The dough should yield around 20 cakes. Turn out the dough onto a lightly floured work surface and roll out to a thickness of about 5mm-1cm/¼-½in. Using a 6cm/2½in round cutter, cut out rounds of the dough. Reroll any leftover dough and repeat. The dough should yield around 20 cakes. Heat a flat griddle pan or heavy frying pan over a low-medium heat and lightly grease the surface with a little lard or butter. Cook the Welsh cakes in batches, for 2-3 minutes on each side, or until deep golden-brown and cooked through – do not have the heat too high or they will burn on the outside before they are cooked through. Cover a plate with caster sugar and coat the still hot Welsh cakes in the sugar. Serve warm or cold. Heat a flat griddle pan or heavy frying pan over a low-medium heat and lightly grease the surface with a little lard or butter. Cook the Welsh cakes in batches, for 2-3 minutes on each side, or until deep golden-brown and cooked through – do not have the heat too high or they will burn on the outside before they are cooked through. Cover a plate with caster sugar and coat the still hot Welsh cakes in the sugar. Serve warm or cold. Recipe tips If the dried cherries are particularly large, cut them up with scissors to the size of currants. | {
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"title": "Cherry and whiskey Welsh cakes recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p046xgb6.jpg These Welsh cakes are a quick and easy teatime treat. The orange works well with the whiskey, but can easily be omitted. For this recipe you will need a 6cm/2½in round cutter and a flat griddle pan or a heavy-based frying pan. 100g/3½oz dried cherries100ml/3½fl oz Welsh whiskey250g/9oz self-raising flour, plus extra for dusting50g/1¾oz caster sugar, plus extra for dusting125g/4½oz butter, chilled and cut into cubes1 tsp orange zest1 free-range egg, beatenlard or butter, for greasing 100g/3½oz dried cherries 100ml/3½fl oz Welsh whiskey 250g/9oz self-raising flour, plus extra for dusting 50g/1¾oz caster sugar, plus extra for dusting 125g/4½oz butter, chilled and cut into cubes 1 tsp orange zest 1 free-range egg, beaten lard or butter, for greasing Method Put the cherries in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then set aside to infuse for 1 hour.Put the flour, sugar and a pinch of salt in a bowl. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the orange zest and the cherries, along with any whiskey that hasn’t been absorbed. Add the egg and cut it into the mixture using a knife – as soon as the mixture starts to come together as a dough, work it into a ball using your hands.Turn out the dough onto a lightly floured work surface and roll out to a thickness of about 5mm-1cm/¼-½in. Using a 6cm/2½in round cutter, cut out rounds of the dough. Reroll any leftover dough and repeat. The dough should yield around 20 cakes.Heat a flat griddle pan or heavy frying pan over a low-medium heat and lightly grease the surface with a little lard or butter. Cook the Welsh cakes in batches, for 2-3 minutes on each side, or until deep golden-brown and cooked through – do not have the heat too high or they will burn on the outside before they are cooked through. Cover a plate with caster sugar and coat the still hot Welsh cakes in the sugar. Serve warm or cold. Put the cherries in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then set aside to infuse for 1 hour. Put the cherries in a small saucepan and pour over the whiskey. Heat until the whiskey starts to boil, then set aside to infuse for 1 hour. Put the flour, sugar and a pinch of salt in a bowl. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the orange zest and the cherries, along with any whiskey that hasn’t been absorbed. Add the egg and cut it into the mixture using a knife – as soon as the mixture starts to come together as a dough, work it into a ball using your hands. Put the flour, sugar and a pinch of salt in a bowl. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the orange zest and the cherries, along with any whiskey that hasn’t been absorbed. Add the egg and cut it into the mixture using a knife – as soon as the mixture starts to come together as a dough, work it into a ball using your hands. Turn out the dough onto a lightly floured work surface and roll out to a thickness of about 5mm-1cm/¼-½in. Using a 6cm/2½in round cutter, cut out rounds of the dough. Reroll any leftover dough and repeat. The dough should yield around 20 cakes. Turn out the dough onto a lightly floured work surface and roll out to a thickness of about 5mm-1cm/¼-½in. Using a 6cm/2½in round cutter, cut out rounds of the dough. Reroll any leftover dough and repeat. The dough should yield around 20 cakes. Heat a flat griddle pan or heavy frying pan over a low-medium heat and lightly grease the surface with a little lard or butter. Cook the Welsh cakes in batches, for 2-3 minutes on each side, or until deep golden-brown and cooked through – do not have the heat too high or they will burn on the outside before they are cooked through. Cover a plate with caster sugar and coat the still hot Welsh cakes in the sugar. Serve warm or cold. Heat a flat griddle pan or heavy frying pan over a low-medium heat and lightly grease the surface with a little lard or butter. Cook the Welsh cakes in batches, for 2-3 minutes on each side, or until deep golden-brown and cooked through – do not have the heat too high or they will burn on the outside before they are cooked through. Cover a plate with caster sugar and coat the still hot Welsh cakes in the sugar. Serve warm or cold. Recipe tips If the dried cherries are particularly large, cut them up with scissors to the size of currants."
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} | 0de58e6ea89be0e9a2f50f6ff2fda872619440bfd4ef365c45c15664e5f3fa88 | Black pudding sausage rolls recipe
For the shortcut puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).Roll the dough out into a rectangle on a lightly floured work surface.Coarsely grate the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.Turn the folded dough 90 degrees on the work surface and roll out into a rectangle again.Fold again in thirds, wrap the dough in cling film and set aside to rest in the fridge for 30 minutes. Repeat the rolling, folding and turning process a further two times, chilling in between each turn. In total you will have done four turns. Rest the pastry in the fridge while you make the filling.Preheat the oven to 200C/400F/Gas 6. For the filling, put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse.Put the mushroom mixture into a dry frying pan set over a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool.Meanwhile, using the same pan, heat the oil and butter over a medium-low heat. Add the onions and sugar and cook slowly until the onions are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar.To assemble, roll out the pastry into a 60x45cm/24x18in rectangle, and cut into 12 squares. Divide the mushroom mixture into 12 portions and spread a portion down the centre of each square of pastry, leaving a 2cm/1in gap at the top and bottom.In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage.Make two small diagonal cuts from each corner of the pastry, to remove a small triangle. Then fold the top and bottom 'wings' over the ends of the sausage meat. Cut a 1cm/½in fringe all the way down the pastry on each side of the filling. Bring one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if necessary. Repeat with the remaining squares of pastry until you have 12 mini sausage plaits. Place the plaits on a baking tray, brush with beaten egg and sprinkle with sesame seeds. Bake for 20 minutes, until the pastry is golden-brown. Leave to cool for five minutes or so, then serve hot or cold. For the shortcut puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). For the shortcut puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Roll the dough out into a rectangle on a lightly floured work surface. Roll the dough out into a rectangle on a lightly floured work surface. Coarsely grate the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Coarsely grate the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Turn the folded dough 90 degrees on the work surface and roll out into a rectangle again. Turn the folded dough 90 degrees on the work surface and roll out into a rectangle again. Fold again in thirds, wrap the dough in cling film and set aside to rest in the fridge for 30 minutes. Repeat the rolling, folding and turning process a further two times, chilling in between each turn. In total you will have done four turns. Rest the pastry in the fridge while you make the filling. Fold again in thirds, wrap the dough in cling film and set aside to rest in the fridge for 30 minutes. Repeat the rolling, folding and turning process a further two times, chilling in between each turn. In total you will have done four turns. Rest the pastry in the fridge while you make the filling. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling, put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. For the filling, put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. Put the mushroom mixture into a dry frying pan set over a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool. Put the mushroom mixture into a dry frying pan set over a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool. Meanwhile, using the same pan, heat the oil and butter over a medium-low heat. Add the onions and sugar and cook slowly until the onions are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar. Meanwhile, using the same pan, heat the oil and butter over a medium-low heat. Add the onions and sugar and cook slowly until the onions are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar. To assemble, roll out the pastry into a 60x45cm/24x18in rectangle, and cut into 12 squares. To assemble, roll out the pastry into a 60x45cm/24x18in rectangle, and cut into 12 squares. Divide the mushroom mixture into 12 portions and spread a portion down the centre of each square of pastry, leaving a 2cm/1in gap at the top and bottom. Divide the mushroom mixture into 12 portions and spread a portion down the centre of each square of pastry, leaving a 2cm/1in gap at the top and bottom. In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage. In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage. Make two small diagonal cuts from each corner of the pastry, to remove a small triangle. Then fold the top and bottom 'wings' over the ends of the sausage meat. Cut a 1cm/½in fringe all the way down the pastry on each side of the filling. Bring one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if necessary. Make two small diagonal cuts from each corner of the pastry, to remove a small triangle. Then fold the top and bottom 'wings' over the ends of the sausage meat. Cut a 1cm/½in fringe all the way down the pastry on each side of the filling. Bring one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if necessary. Repeat with the remaining squares of pastry until you have 12 mini sausage plaits. Place the plaits on a baking tray, brush with beaten egg and sprinkle with sesame seeds. Repeat with the remaining squares of pastry until you have 12 mini sausage plaits. Place the plaits on a baking tray, brush with beaten egg and sprinkle with sesame seeds. Bake for 20 minutes, until the pastry is golden-brown. Leave to cool for five minutes or so, then serve hot or cold. Bake for 20 minutes, until the pastry is golden-brown. Leave to cool for five minutes or so, then serve hot or cold. | {
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"title": "Black pudding sausage rolls recipe",
"content": "For the shortcut puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).Roll the dough out into a rectangle on a lightly floured work surface.Coarsely grate the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.Turn the folded dough 90 degrees on the work surface and roll out into a rectangle again.Fold again in thirds, wrap the dough in cling film and set aside to rest in the fridge for 30 minutes. Repeat the rolling, folding and turning process a further two times, chilling in between each turn. In total you will have done four turns. Rest the pastry in the fridge while you make the filling.Preheat the oven to 200C/400F/Gas 6. For the filling, put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse.Put the mushroom mixture into a dry frying pan set over a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool.Meanwhile, using the same pan, heat the oil and butter over a medium-low heat. Add the onions and sugar and cook slowly until the onions are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar.To assemble, roll out the pastry into a 60x45cm/24x18in rectangle, and cut into 12 squares. Divide the mushroom mixture into 12 portions and spread a portion down the centre of each square of pastry, leaving a 2cm/1in gap at the top and bottom.In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage.Make two small diagonal cuts from each corner of the pastry, to remove a small triangle. Then fold the top and bottom 'wings' over the ends of the sausage meat. Cut a 1cm/½in fringe all the way down the pastry on each side of the filling. Bring one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if necessary. Repeat with the remaining squares of pastry until you have 12 mini sausage plaits. Place the plaits on a baking tray, brush with beaten egg and sprinkle with sesame seeds. Bake for 20 minutes, until the pastry is golden-brown. Leave to cool for five minutes or so, then serve hot or cold. For the shortcut puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). For the shortcut puff pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). Roll the dough out into a rectangle on a lightly floured work surface. Roll the dough out into a rectangle on a lightly floured work surface. Coarsely grate the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Coarsely grate the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Turn the folded dough 90 degrees on the work surface and roll out into a rectangle again. Turn the folded dough 90 degrees on the work surface and roll out into a rectangle again. Fold again in thirds, wrap the dough in cling film and set aside to rest in the fridge for 30 minutes. Repeat the rolling, folding and turning process a further two times, chilling in between each turn. In total you will have done four turns. Rest the pastry in the fridge while you make the filling. Fold again in thirds, wrap the dough in cling film and set aside to rest in the fridge for 30 minutes. Repeat the rolling, folding and turning process a further two times, chilling in between each turn. In total you will have done four turns. Rest the pastry in the fridge while you make the filling. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling, put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. For the filling, put the mushrooms in a food processor and season with salt and pepper. Pulse until the mushrooms are broken down to a rough paste. Add the thyme and give the mix a final pulse. Put the mushroom mixture into a dry frying pan set over a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool. Put the mushroom mixture into a dry frying pan set over a medium-high heat and cook, stirring often, until all the moisture has evaporated from the mushrooms. Remove from the pan and leave to cool. Meanwhile, using the same pan, heat the oil and butter over a medium-low heat. Add the onions and sugar and cook slowly until the onions are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar. Meanwhile, using the same pan, heat the oil and butter over a medium-low heat. Add the onions and sugar and cook slowly until the onions are very soft and sweet. This will take at least 20 minutes. Once caramelised, stir in the sherry vinegar. To assemble, roll out the pastry into a 60x45cm/24x18in rectangle, and cut into 12 squares. To assemble, roll out the pastry into a 60x45cm/24x18in rectangle, and cut into 12 squares. Divide the mushroom mixture into 12 portions and spread a portion down the centre of each square of pastry, leaving a 2cm/1in gap at the top and bottom. Divide the mushroom mixture into 12 portions and spread a portion down the centre of each square of pastry, leaving a 2cm/1in gap at the top and bottom. In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage. In a bowl, mix the sausage meat with the black pudding and mould into 12 sausage shapes. Place on top of the mushroom paste and then spread the caramelised onions on top of each sausage. Make two small diagonal cuts from each corner of the pastry, to remove a small triangle. Then fold the top and bottom 'wings' over the ends of the sausage meat. Cut a 1cm/½in fringe all the way down the pastry on each side of the filling. Bring one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if necessary. Make two small diagonal cuts from each corner of the pastry, to remove a small triangle. Then fold the top and bottom 'wings' over the ends of the sausage meat. Cut a 1cm/½in fringe all the way down the pastry on each side of the filling. Bring one strip over the filling from one side, then one from the other and so on, crossing the strips over to form a plaited effect. Tuck the ends of the pastry under the plait, trimming off any excess if necessary. Repeat with the remaining squares of pastry until you have 12 mini sausage plaits. Place the plaits on a baking tray, brush with beaten egg and sprinkle with sesame seeds. Repeat with the remaining squares of pastry until you have 12 mini sausage plaits. Place the plaits on a baking tray, brush with beaten egg and sprinkle with sesame seeds. Bake for 20 minutes, until the pastry is golden-brown. Leave to cool for five minutes or so, then serve hot or cold. Bake for 20 minutes, until the pastry is golden-brown. Leave to cool for five minutes or so, then serve hot or cold."
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} | e885f061d3e9e068c1e38ae6175889108d35cc88b0ba938cef254343e62890e7 | Sausage rolls with pickle recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_rolls_09635_16x9.jpg These man-sized sausage rolls get a perk up from thyme and pickle. Great for a picnic. 400g/14oz puff pastry or rough puff pastry 400g/14oz puff pastry or rough puff pastry 450g/1lb sausagemeatsalt and white pepper1 tbsp thyme leaves60g/2¼oz pickle1 free-range egg, lightly beaten 450g/1lb sausagemeat salt and white pepper 1 tbsp thyme leaves 60g/2¼oz pickle 1 free-range egg, lightly beaten Method Preheat the oven to 200C/400F/Gas 6Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles.Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape.Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through. Preheat the oven to 200C/400F/Gas 6 Preheat the oven to 200C/400F/Gas 6 Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles. Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles. Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape. Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal. Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through. Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through. | {
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"title": "Sausage rolls with pickle 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/sausage_rolls_09635_16x9.jpg These man-sized sausage rolls get a perk up from thyme and pickle. Great for a picnic. 400g/14oz puff pastry or rough puff pastry 400g/14oz puff pastry or rough puff pastry 450g/1lb sausagemeatsalt and white pepper1 tbsp thyme leaves60g/2¼oz pickle1 free-range egg, lightly beaten 450g/1lb sausagemeat salt and white pepper 1 tbsp thyme leaves 60g/2¼oz pickle 1 free-range egg, lightly beaten Method Preheat the oven to 200C/400F/Gas 6Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles.Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape.Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal.Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through. Preheat the oven to 200C/400F/Gas 6 Preheat the oven to 200C/400F/Gas 6 Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles. Roll out the pastry to a rectangle 60x20cm/23½x8in. Trim the edges to neaten. Cut into six even rectangles. Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape. Mix the sausagemeat with the thyme in a bowl and season with salt and pepper. Divide the sausagemeat into six even portions. Roll each portion into a sausage shape. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal. Spread a teaspoon of pickle along each pastry rectangle, leaving the edges clear. Place a filling sausage across the top of each pastry rectangle. Roll the pastry to enclose the filling. Brush the pastry edges with beaten egg to seal. Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through. Place the sausage rolls on trays lined with parchment. Bake for 30 minutes, or until golden-brown and cooked through."
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} | 11f405d01343cf6aed00a0f1631b5a25713093a147248492bd85627a71c80567 | Sausage Danish recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_danish_51145_16x9.jpg Sausage meat is crumbled onto buttery puff pastry and speckled with fennel seeds in this stunning snack, that’s perfect for parties or picnics. small handful plain flour375g/13oz sheet all-butter puff pastry400g/14oz sausages2 tsp fennel seeds, or to tastesalt and freshly ground black pepper1 free-range egg, beaten small handful plain flour 375g/13oz sheet all-butter puff pastry 400g/14oz sausages 2 tsp fennel seeds, or to taste salt and freshly ground black pepper 1 free-range egg, beaten 1 large Bramley apple, cored and chopped 400ml/14fl oz apple juice7 cardamom pods 1 large Bramley apple, cored and chopped 400ml/14fl oz apple juice 7 cardamom pods Method Preheat the oven to 200C/400F/Gas 6.Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in.Remove the skin from the sausages and spread the sausage meat over the pastry, leaving a small border around the edges.Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper.Brush the edges with a little beaten egg.With the long end facing you, roll both short sides of the pastry in towards the centre so they meet in the middle, brushing with egg wash as you go.Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray. Brush with a little more egg and then bake for 10-15 minutes, or until golden.For the sauce, add the chopped apple to a pan with the apple juice and bring to the boil.When the apples have softened, mash them with a fork or potato masher.Crack open the cardamom pods and add the seeds to the sauce.Serve the pastries with the apple sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in. Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in. Remove the skin from the sausages and spread the sausage meat over the pastry, leaving a small border around the edges. Remove the skin from the sausages and spread the sausage meat over the pastry, leaving a small border around the edges. Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper. Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper. Brush the edges with a little beaten egg. Brush the edges with a little beaten egg. With the long end facing you, roll both short sides of the pastry in towards the centre so they meet in the middle, brushing with egg wash as you go. With the long end facing you, roll both short sides of the pastry in towards the centre so they meet in the middle, brushing with egg wash as you go. Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray. Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray. Brush with a little more egg and then bake for 10-15 minutes, or until golden. Brush with a little more egg and then bake for 10-15 minutes, or until golden. For the sauce, add the chopped apple to a pan with the apple juice and bring to the boil. For the sauce, add the chopped apple to a pan with the apple juice and bring to the boil. When the apples have softened, mash them with a fork or potato masher. When the apples have softened, mash them with a fork or potato masher. Crack open the cardamom pods and add the seeds to the sauce. Crack open the cardamom pods and add the seeds to the sauce. Serve the pastries with the apple sauce. Serve the pastries with the apple sauce. | {
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"title": "Sausage Danish recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_danish_51145_16x9.jpg Sausage meat is crumbled onto buttery puff pastry and speckled with fennel seeds in this stunning snack, that’s perfect for parties or picnics. small handful plain flour375g/13oz sheet all-butter puff pastry400g/14oz sausages2 tsp fennel seeds, or to tastesalt and freshly ground black pepper1 free-range egg, beaten small handful plain flour 375g/13oz sheet all-butter puff pastry 400g/14oz sausages 2 tsp fennel seeds, or to taste salt and freshly ground black pepper 1 free-range egg, beaten 1 large Bramley apple, cored and chopped 400ml/14fl oz apple juice7 cardamom pods 1 large Bramley apple, cored and chopped 400ml/14fl oz apple juice 7 cardamom pods Method Preheat the oven to 200C/400F/Gas 6.Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in.Remove the skin from the sausages and spread the sausage meat over the pastry, leaving a small border around the edges.Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper.Brush the edges with a little beaten egg.With the long end facing you, roll both short sides of the pastry in towards the centre so they meet in the middle, brushing with egg wash as you go.Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray. Brush with a little more egg and then bake for 10-15 minutes, or until golden.For the sauce, add the chopped apple to a pan with the apple juice and bring to the boil.When the apples have softened, mash them with a fork or potato masher.Crack open the cardamom pods and add the seeds to the sauce.Serve the pastries with the apple sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in. Lightly flour a work surface and roll out the puff pastry to 30x20cm/12x8in. Remove the skin from the sausages and spread the sausage meat over the pastry, leaving a small border around the edges. Remove the skin from the sausages and spread the sausage meat over the pastry, leaving a small border around the edges. Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper. Scatter the fennel seeds over the sausage meat and season generously with salt and freshly ground black pepper. Brush the edges with a little beaten egg. Brush the edges with a little beaten egg. With the long end facing you, roll both short sides of the pastry in towards the centre so they meet in the middle, brushing with egg wash as you go. With the long end facing you, roll both short sides of the pastry in towards the centre so they meet in the middle, brushing with egg wash as you go. Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray. Cut the roll into 8-10 finger thick slices. Place each one flat on a baking tray. Brush with a little more egg and then bake for 10-15 minutes, or until golden. Brush with a little more egg and then bake for 10-15 minutes, or until golden. For the sauce, add the chopped apple to a pan with the apple juice and bring to the boil. For the sauce, add the chopped apple to a pan with the apple juice and bring to the boil. When the apples have softened, mash them with a fork or potato masher. When the apples have softened, mash them with a fork or potato masher. Crack open the cardamom pods and add the seeds to the sauce. Crack open the cardamom pods and add the seeds to the sauce. Serve the pastries with the apple sauce. Serve the pastries with the apple sauce."
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} | bcf729afb59bca8da2119c5b58bbe302bb0a42174eecd0dd9b558fb5a2ffe8d6 | Sausagemeat stuffing recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sagesausagestuffing_8912_16x9.jpg This recipe for classic sausage stuffing is nicely flexible, so you can adapt it to what you like. Some sausage meat packets already have added spices and you can even use flavoured sausages, squeezed from their casings, to make stuffing. 1 onion, finely choppedknob of butter375g-400g/13oz-14oz sausagemeat 120g/4½oz fresh breadcrumbs1 tsp dried sage or 1 tbsp chopped fresh sage 1 onion, finely chopped knob of butter 375g-400g/13oz-14oz sausagemeat 120g/4½oz fresh breadcrumbs 1 tsp dried sage or 1 tbsp chopped fresh sage 1 tsp dried thyme or 1 tbsp chopped fresh thyme leaves3 tbsp chopped fresh parsley8 dried apricots, finely chopped 1 tsp dried thyme or 1 tbsp chopped fresh thyme leaves 3 tbsp chopped fresh parsley 8 dried apricots, finely chopped Method In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool.Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined.Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months.When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool. In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool. Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined. Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined. Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months. Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. Recipe tips There is no end of flavour variations. You can fry a small apple, peeled, cored and finely chopped, with the onion and add this to the mix. You can swap the apricots for dried cranberries, or add in 100g finely chopped chestnuts. A rosemary flavoured version would go brilliantly with roast pork, simply swap the sage for 1 tsp dried rosemary or 2 tsp finely chopped fresh rosemary. | {
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"title": "Sausagemeat stuffing recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sagesausagestuffing_8912_16x9.jpg This recipe for classic sausage stuffing is nicely flexible, so you can adapt it to what you like. Some sausage meat packets already have added spices and you can even use flavoured sausages, squeezed from their casings, to make stuffing. 1 onion, finely choppedknob of butter375g-400g/13oz-14oz sausagemeat 120g/4½oz fresh breadcrumbs1 tsp dried sage or 1 tbsp chopped fresh sage 1 onion, finely chopped knob of butter 375g-400g/13oz-14oz sausagemeat 120g/4½oz fresh breadcrumbs 1 tsp dried sage or 1 tbsp chopped fresh sage 1 tsp dried thyme or 1 tbsp chopped fresh thyme leaves3 tbsp chopped fresh parsley8 dried apricots, finely chopped 1 tsp dried thyme or 1 tbsp chopped fresh thyme leaves 3 tbsp chopped fresh parsley 8 dried apricots, finely chopped Method In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool.Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined.Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months.When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool. In a frying pan, on medium heat, fry the onion in the butter for 5–10 minutes, or until it is softened but not browned. Set aside to cool. Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined. Put the sausage meat, breadcumbs and sage in a mixing bowl and add the cooled, cooked onion. (If making the variation, omit the sage and add the parsley, thyme and apricot.) Mix everything together until it is evenly combined. Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months. Shape the mixture into walnut-sized balls and place on a baking tray. At this point you can refrigerate for up to 24 hours or freeze them on the tray, and transfer them to a freezer bag for up to 3 months. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake the stuffing balls for 20-25 minutes or until cooked through. Recipe tips There is no end of flavour variations. You can fry a small apple, peeled, cored and finely chopped, with the onion and add this to the mix. You can swap the apricots for dried cranberries, or add in 100g finely chopped chestnuts. A rosemary flavoured version would go brilliantly with roast pork, simply swap the sage for 1 tsp dried rosemary or 2 tsp finely chopped fresh rosemary."
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} | 578d0421b745fd82212a3f119b03d3f3497bb4c215f77f76b9ebeee229a4a8a1 | Easy Yorkshire parkin recipe
An average of 3.8 out of 5 stars from 4 ratings This is how to make the traditional Yorkshire ginger cake, great served alongside a cup of tea. 350g/12oz medium oatmeal175g/6oz self-raising flour2 tsp ground ginger175g/6oz soft brown sugar175g/6oz butter250g/9fl oz golden syrup50g/2oz black treacle2 free-range eggs110ml/4oz milk 350g/12oz medium oatmeal 175g/6oz self-raising flour 2 tsp ground ginger 175g/6oz soft brown sugar 175g/6oz butter 250g/9fl oz golden syrup 50g/2oz black treacle 2 free-range eggs 110ml/4oz milk Method Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl.Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well.Pour the mixture into the prepared baking tray.Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch.Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature. Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl. Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl. Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well. Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well. Pour the mixture into the prepared baking tray. Pour the mixture into the prepared baking tray. Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch. Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch. Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature. Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature. | {
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"title": "Easy Yorkshire parkin recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings This is how to make the traditional Yorkshire ginger cake, great served alongside a cup of tea. 350g/12oz medium oatmeal175g/6oz self-raising flour2 tsp ground ginger175g/6oz soft brown sugar175g/6oz butter250g/9fl oz golden syrup50g/2oz black treacle2 free-range eggs110ml/4oz milk 350g/12oz medium oatmeal 175g/6oz self-raising flour 2 tsp ground ginger 175g/6oz soft brown sugar 175g/6oz butter 250g/9fl oz golden syrup 50g/2oz black treacle 2 free-range eggs 110ml/4oz milk Method Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl.Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well.Pour the mixture into the prepared baking tray.Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch.Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature. Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl. Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl. Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well. Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well. Pour the mixture into the prepared baking tray. Pour the mixture into the prepared baking tray. Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch. Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch. Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature. Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature."
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} | f57279b03cd9df7d2b00f0892c64760013ff1fa2fce34a7a51dcedc5bcfefd88 | Clementine cake recipe
To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency.Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper.Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely.To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes.Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top. To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper. Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely. To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes. Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top. | {
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"title": "Clementine cake recipe",
"content": "To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency.Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper.Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely.To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes.Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top. To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. To make the crystallised clementines, peel the clementines with a peeler, keeping the peel in a large piece. Roll up the peel and thinly slice to make long, very thin strips. Put the marmalade into a small pan, add 2 tablespoons of water and the peel and gently simmer for 5 minutes, stirring until the peel is sticky. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. Sprinkle the granulated sugar onto a plate. Add the peel and gently stir to coat in the sugar. Spoon onto a piece of baking paper and leave to dry for a few hours. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency. To make the cake, put the large clementine into a saucepan, cover with water and a lid. Bring to the boil, then simmer for about 20 minutes until the clementine is soft. Drain and leave to cool. When cold, slice in half and remove any pips. Cut each half in half and whizz in a food processor to a chunky consistency. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line the bases with baking paper. Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Put the baking spread, caster sugar, flour, baking powder, spices and eggs into a large bowl. Using an electric whisk, beat for 2 minutes until light and fluffy. Stir in half of the clementine pulp (reserve the remainder for the icing). Divide the mixture between the tins and level the surface. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely. Bake for about 25–30 minutes, until well risen and pale golden. Leave to cool in the tins on a wire rack for about 10 minutes, then turn out, peel off the baking paper and leave to cool completely. To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. To make the icing, put the butter and half of the icing sugar into a bowl. Add the reserved clementine pulp and beat together using an electric whisk. Add the remaining icing sugar and whisk until light and fluffy. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes. Using a serrated bread knife, carefully slice each cake horizontally to make four thin cakes. Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Divide the icing into four. Place one cake on a board or serving plate and carefully spread a quarter of the icing evenly over the cake. Repeat with the remaining layers, stacking them on top of each other. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top. Swirl the icing on the top cake. Arrange the crystallised clementines in a ring on top."
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} | d86af3776ad2f82dc41f1693c1d7f81ade816c0ece8a3062ef59e00b660a28e3 | Rhubarb and pistachio tart recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_pistachio_34315_16x9.jpg This dessert is fairly simple to make as the base is brioche slices rather than pastry so no rolling or blind baking! 200g/7oz caster sugar 3cm/1in fresh ginger, thinly sliced3 tbsp grenadine 400g/14oz rhubarb, chopped½ brioche loaf 200g/7oz caster sugar 3cm/1in fresh ginger, thinly sliced 3 tbsp grenadine 400g/14oz rhubarb, chopped ½ brioche loaf 100g/3½oz butter 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz pistachios, shells removed and blitzed 100g/3½oz butter 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz pistachios, shells removed and blitzed 50g/1¾oz slivered pistachios400g/14oz crème fraîche 50g/1¾oz slivered pistachios 400g/14oz crème fraîche Method To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan.Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. Preheat the oven to 200C/180C Fan/Gas 6. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche. To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan. To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan. Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche. | {
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"title": "Rhubarb and pistachio tart recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_and_pistachio_34315_16x9.jpg This dessert is fairly simple to make as the base is brioche slices rather than pastry so no rolling or blind baking! 200g/7oz caster sugar 3cm/1in fresh ginger, thinly sliced3 tbsp grenadine 400g/14oz rhubarb, chopped½ brioche loaf 200g/7oz caster sugar 3cm/1in fresh ginger, thinly sliced 3 tbsp grenadine 400g/14oz rhubarb, chopped ½ brioche loaf 100g/3½oz butter 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz pistachios, shells removed and blitzed 100g/3½oz butter 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz pistachios, shells removed and blitzed 50g/1¾oz slivered pistachios400g/14oz crème fraîche 50g/1¾oz slivered pistachios 400g/14oz crème fraîche Method To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan.Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. Preheat the oven to 200C/180C Fan/Gas 6. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche. To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan. To make the rhubarb, bring the sugar, ginger, grenadine and 400ml/14fl oz water to the boil in a wide pan. Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Add the rhubarb to the pan and simmer on the stove top for 1 minute or until just tender. Remove from the heat, cover and allow to cool. This will cook the rhubarb just enough. Drain the liquid from the rhubarb and transfer to a small pan. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. Bring the strained liquid to the boil and simmer until it is reduced to a slightly sticky glaze. Set aside the cooked rhubarb and the rhubarb glaze. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the tart base, trim off all the edges from the brioche slices and cut a few slices to line a round or oval 22cm/8.5 in ovenproof pie dish. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. To make the pistachio paste, cream the butter and sugar until light and fluffy with a handhed electric whisk. Slowly add the eggs, a bit at a time, until incorporated. Stir in the ground pistachios to bind and create a paste consistency. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. Pile the cooked rhubarb into the pie dish over the brioche base, reserving some for the top. Top with the pistachio paste, arrange some rhubarb on top and sprinkle over some of the pistachios. Bake for 35–40 minutes until set. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche. When cooked, brush with the reserved rhubarb glaze and serve with crème fraîche."
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} | 861a2a398fd152cebdc13cac1a8e8cef61fa6e296ea0f604a6486b4508382a5c | Chocolate chip cookies recipe
An average of 4.3 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatechipcookies_72335_16x9.jpg These are the ultimate chocolate chip cookies: crisp on the outside, chewy and soft on the inside, and really easy to make. 350g/12¼oz plain flour 1 tsp bicarbonate of soda1 tsp salt 225g/8oz butter 175g/6¼oz caster sugar 175g/6¼oz soft brown sugar 1 tsp vanilla extract 2 free-range eggs 350g/12¼oz dark chocolate, crumbled 350g/12¼oz plain flour 1 tsp bicarbonate of soda 1 tsp salt 225g/8oz butter 175g/6¼oz caster sugar 175g/6¼oz soft brown sugar 1 tsp vanilla extract 2 free-range eggs 350g/12¼oz dark chocolate, crumbled Method Preheat the oven to 190C/375F/Gas 5.In a bowl, combine the flour, baking soda and salt.In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. In a bowl, combine the flour, baking soda and salt. In a bowl, combine the flour, baking soda and salt. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate chip cookies recipe",
"content": "An average of 4.3 out of 5 stars from 79 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatechipcookies_72335_16x9.jpg These are the ultimate chocolate chip cookies: crisp on the outside, chewy and soft on the inside, and really easy to make. 350g/12¼oz plain flour 1 tsp bicarbonate of soda1 tsp salt 225g/8oz butter 175g/6¼oz caster sugar 175g/6¼oz soft brown sugar 1 tsp vanilla extract 2 free-range eggs 350g/12¼oz dark chocolate, crumbled 350g/12¼oz plain flour 1 tsp bicarbonate of soda 1 tsp salt 225g/8oz butter 175g/6¼oz caster sugar 175g/6¼oz soft brown sugar 1 tsp vanilla extract 2 free-range eggs 350g/12¼oz dark chocolate, crumbled Method Preheat the oven to 190C/375F/Gas 5.In a bowl, combine the flour, baking soda and salt.In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. In a bowl, combine the flour, baking soda and salt. In a bowl, combine the flour, baking soda and salt. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes until just golden-brown on the edges. Allow to cool for a few minutes on the tray before transferring to a wire rack. Enjoy warm with a glass of ice cold milk."
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} | fb0e7b3469abb59baf71dfaf9ad987a41733c3ef0f96127ba39acdcfeec0d83e | How to make flatbread recipe
An average of 4.1 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_flatbread_44059_16x9.jpg Flatbread is simple to make, quick to cook and tastes delicious served straight from the pan with dips. 250g/9oz strong bread flour, plus extra for dusting½ tsp salt½ tsp coriander seeds, toasted and ground½ tsp smoked paprika4 tbsp olive oil100ml/3½fl oz warm water 250g/9oz strong bread flour, plus extra for dusting ½ tsp salt ½ tsp coriander seeds, toasted and ground ½ tsp smoked paprika 4 tbsp olive oil 100ml/3½fl oz warm water Method Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side.Serve immediately. Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.) Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.) Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side. Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side. Serve immediately. Serve immediately. Recipe tips Versions of this recipe have been eaten around the world for centuries – roti, chapatti, tortilla, flat bread. They are made with different types of flour, but the principle is the same. The flat breads can be cooked on hot stones by an open fire, baked in the oven, or griddled. | {
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"title": "How to make flatbread recipe",
"content": "An average of 4.1 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_flatbread_44059_16x9.jpg Flatbread is simple to make, quick to cook and tastes delicious served straight from the pan with dips. 250g/9oz strong bread flour, plus extra for dusting½ tsp salt½ tsp coriander seeds, toasted and ground½ tsp smoked paprika4 tbsp olive oil100ml/3½fl oz warm water 250g/9oz strong bread flour, plus extra for dusting ½ tsp salt ½ tsp coriander seeds, toasted and ground ½ tsp smoked paprika 4 tbsp olive oil 100ml/3½fl oz warm water Method Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.)Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side.Serve immediately. Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Mix the flour, salt, coriander seeds and paprika in a large bowl, make a well in the centre and add the olive oil and the warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough. Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.) Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes. (This dough is much firmer to handle than bread dough and will feel heavier.) Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side. Divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Heat a griddle pan and cook the flat breads for two minutes on each side. Serve immediately. Serve immediately. Recipe tips Versions of this recipe have been eaten around the world for centuries – roti, chapatti, tortilla, flat bread. They are made with different types of flour, but the principle is the same. The flat breads can be cooked on hot stones by an open fire, baked in the oven, or griddled."
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} | 6e04afeab643cb93dc49c91342f24cb4bb17f1a13ebcef064003a077c0d3b146 | Cholent recipe
An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cholent_16734_16x9.jpg A classic Jewish recipe, cholent is traditionally cooked overnight on a Friday and eaten for lunch on the Sabbath. 170g/6oz butter beans280g/10oz barley2 tbsp goose fat or sunflower oil1.5kg/3lb 5oz beef brisket, or braising steak, cut into cubes1.8kg/4lb potatoes, preferably King Edward or Maris Piper, peeled and left wholesea salt and freshly ground black pepper 170g/6oz butter beans 280g/10oz barley 2 tbsp goose fat or sunflower oil 1.5kg/3lb 5oz beef brisket, or braising steak, cut into cubes 1.8kg/4lb potatoes, preferably King Edward or Maris Piper, peeled and left whole sea salt and freshly ground black pepper 280g/10oz flour2 tsp baking powder1 large onion, cut into small cubes2 tbsp sunflower oil 280g/10oz flour 2 tsp baking powder 1 large onion, cut into small cubes 2 tbsp sunflower oil Method Soak the butter beans in cold water for 24 hours before they are needed. You can use canned beans but dried beans give a much better flavour.On the evening of cooking the dish, first make the dumpling. Put the flour and baking powder in a bowl and add the onion, oil and seasoning. Add enough water to make a soft dough, shape into a fat oval, then wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.Preheat the oven to 120C/250F/Gas ½. Wash and drain the barley and drain the soaked butter beans. Grease a large heavy casserole dish or a heavy pot with the goose fat or sunflower oil (do not use olive oil) and place the beef in the middle of the dish.Position the dumpling, beans, barley and potatoes around the beef, then pour in boiling water to cover everything. Season with salt and freshly ground black pepper and cover with a tightly-fitting lid. Place on a low shelf in the oven and leave to cook overnight.In the morning, check there is enough liquid in the pot - there’s usually enough to leave the dish cooking as it is, but if it looks dry, add a little water. The dish will be ready by lunchtime. If you want a darker colour, you could turn the oven heat up a couple of hours before you eat it. Soak the butter beans in cold water for 24 hours before they are needed. You can use canned beans but dried beans give a much better flavour. Soak the butter beans in cold water for 24 hours before they are needed. You can use canned beans but dried beans give a much better flavour. On the evening of cooking the dish, first make the dumpling. Put the flour and baking powder in a bowl and add the onion, oil and seasoning. On the evening of cooking the dish, first make the dumpling. Put the flour and baking powder in a bowl and add the onion, oil and seasoning. Add enough water to make a soft dough, shape into a fat oval, then wrap in clingfilm and leave to chill in the fridge for at least 30 minutes. Add enough water to make a soft dough, shape into a fat oval, then wrap in clingfilm and leave to chill in the fridge for at least 30 minutes. Preheat the oven to 120C/250F/Gas ½. Wash and drain the barley and drain the soaked butter beans. Preheat the oven to 120C/250F/Gas ½. Wash and drain the barley and drain the soaked butter beans. Grease a large heavy casserole dish or a heavy pot with the goose fat or sunflower oil (do not use olive oil) and place the beef in the middle of the dish. Grease a large heavy casserole dish or a heavy pot with the goose fat or sunflower oil (do not use olive oil) and place the beef in the middle of the dish. Position the dumpling, beans, barley and potatoes around the beef, then pour in boiling water to cover everything. Season with salt and freshly ground black pepper and cover with a tightly-fitting lid. Place on a low shelf in the oven and leave to cook overnight. Position the dumpling, beans, barley and potatoes around the beef, then pour in boiling water to cover everything. Season with salt and freshly ground black pepper and cover with a tightly-fitting lid. Place on a low shelf in the oven and leave to cook overnight. In the morning, check there is enough liquid in the pot - there’s usually enough to leave the dish cooking as it is, but if it looks dry, add a little water. The dish will be ready by lunchtime. If you want a darker colour, you could turn the oven heat up a couple of hours before you eat it. In the morning, check there is enough liquid in the pot - there’s usually enough to leave the dish cooking as it is, but if it looks dry, add a little water. The dish will be ready by lunchtime. If you want a darker colour, you could turn the oven heat up a couple of hours before you eat it. | {
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"content": "An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cholent_16734_16x9.jpg A classic Jewish recipe, cholent is traditionally cooked overnight on a Friday and eaten for lunch on the Sabbath. 170g/6oz butter beans280g/10oz barley2 tbsp goose fat or sunflower oil1.5kg/3lb 5oz beef brisket, or braising steak, cut into cubes1.8kg/4lb potatoes, preferably King Edward or Maris Piper, peeled and left wholesea salt and freshly ground black pepper 170g/6oz butter beans 280g/10oz barley 2 tbsp goose fat or sunflower oil 1.5kg/3lb 5oz beef brisket, or braising steak, cut into cubes 1.8kg/4lb potatoes, preferably King Edward or Maris Piper, peeled and left whole sea salt and freshly ground black pepper 280g/10oz flour2 tsp baking powder1 large onion, cut into small cubes2 tbsp sunflower oil 280g/10oz flour 2 tsp baking powder 1 large onion, cut into small cubes 2 tbsp sunflower oil Method Soak the butter beans in cold water for 24 hours before they are needed. You can use canned beans but dried beans give a much better flavour.On the evening of cooking the dish, first make the dumpling. Put the flour and baking powder in a bowl and add the onion, oil and seasoning. Add enough water to make a soft dough, shape into a fat oval, then wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.Preheat the oven to 120C/250F/Gas ½. Wash and drain the barley and drain the soaked butter beans. Grease a large heavy casserole dish or a heavy pot with the goose fat or sunflower oil (do not use olive oil) and place the beef in the middle of the dish.Position the dumpling, beans, barley and potatoes around the beef, then pour in boiling water to cover everything. Season with salt and freshly ground black pepper and cover with a tightly-fitting lid. Place on a low shelf in the oven and leave to cook overnight.In the morning, check there is enough liquid in the pot - there’s usually enough to leave the dish cooking as it is, but if it looks dry, add a little water. The dish will be ready by lunchtime. If you want a darker colour, you could turn the oven heat up a couple of hours before you eat it. Soak the butter beans in cold water for 24 hours before they are needed. You can use canned beans but dried beans give a much better flavour. Soak the butter beans in cold water for 24 hours before they are needed. You can use canned beans but dried beans give a much better flavour. On the evening of cooking the dish, first make the dumpling. Put the flour and baking powder in a bowl and add the onion, oil and seasoning. On the evening of cooking the dish, first make the dumpling. Put the flour and baking powder in a bowl and add the onion, oil and seasoning. Add enough water to make a soft dough, shape into a fat oval, then wrap in clingfilm and leave to chill in the fridge for at least 30 minutes. Add enough water to make a soft dough, shape into a fat oval, then wrap in clingfilm and leave to chill in the fridge for at least 30 minutes. Preheat the oven to 120C/250F/Gas ½. Wash and drain the barley and drain the soaked butter beans. Preheat the oven to 120C/250F/Gas ½. Wash and drain the barley and drain the soaked butter beans. Grease a large heavy casserole dish or a heavy pot with the goose fat or sunflower oil (do not use olive oil) and place the beef in the middle of the dish. Grease a large heavy casserole dish or a heavy pot with the goose fat or sunflower oil (do not use olive oil) and place the beef in the middle of the dish. Position the dumpling, beans, barley and potatoes around the beef, then pour in boiling water to cover everything. Season with salt and freshly ground black pepper and cover with a tightly-fitting lid. Place on a low shelf in the oven and leave to cook overnight. Position the dumpling, beans, barley and potatoes around the beef, then pour in boiling water to cover everything. Season with salt and freshly ground black pepper and cover with a tightly-fitting lid. Place on a low shelf in the oven and leave to cook overnight. In the morning, check there is enough liquid in the pot - there’s usually enough to leave the dish cooking as it is, but if it looks dry, add a little water. The dish will be ready by lunchtime. If you want a darker colour, you could turn the oven heat up a couple of hours before you eat it. In the morning, check there is enough liquid in the pot - there’s usually enough to leave the dish cooking as it is, but if it looks dry, add a little water. The dish will be ready by lunchtime. If you want a darker colour, you could turn the oven heat up a couple of hours before you eat it."
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} | 3bb3d7437224fb39256f40db05ae12f010ee2716405ce05269c06a6790a9484a | French toast traybake recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/french_toast_traybake_56216_16x9.jpg This oven-baked French toast is a revelation – it fills your kitchen with the irresistible scent and warmth of cinnamon and baking, and more practically, it’s a great way to use up bread which is slightly past its best. 4 medium free-range eggs200ml/⅓ pint full-fat milk70g/2½oz caster sugar½ tsp ground cinnamon 400g/14oz sliced sourdough or robust bread, cut into 5cm/2in squares200g/7oz fresh or frozen blueberries 4 medium free-range eggs 200ml/⅓ pint full-fat milk 70g/2½oz caster sugar ½ tsp ground cinnamon 400g/14oz sliced sourdough or robust bread, cut into 5cm/2in squares 200g/7oz fresh or frozen blueberries ½ tsp ground cinnamon2 tsp caster sugar ½ tsp ground cinnamon 2 tsp caster sugar crème fraîche crème fraîche Method Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, whisk together the eggs, milk, caster sugar and cinnamon in a jug. Arrange half the squares of bread in the bottom of a medium roasting tin, then pour over half the egg mixture. Scatter with half the blueberries, then arrange the remaining bread squares on top, slightly overlapping (these will catch and get wonderfully crisp in the oven.) Pour over the remaining egg mixture and lightly squash the bread down with a spoon to help the egg mixture soak in. To make the topping, mix the cinnamon and caster sugar together in a small bowl, then scatter this and the remaining blueberries evenly over the bread.Bake for 20–25 minutes, until the top is golden brown and crisp, and the inside is still wobbly. Eat hot from the oven, with crème fraîche alongside. Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, whisk together the eggs, milk, caster sugar and cinnamon in a jug. Arrange half the squares of bread in the bottom of a medium roasting tin, then pour over half the egg mixture. Scatter with half the blueberries, then arrange the remaining bread squares on top, slightly overlapping (these will catch and get wonderfully crisp in the oven.) Pour over the remaining egg mixture and lightly squash the bread down with a spoon to help the egg mixture soak in. Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, whisk together the eggs, milk, caster sugar and cinnamon in a jug. Arrange half the squares of bread in the bottom of a medium roasting tin, then pour over half the egg mixture. Scatter with half the blueberries, then arrange the remaining bread squares on top, slightly overlapping (these will catch and get wonderfully crisp in the oven.) Pour over the remaining egg mixture and lightly squash the bread down with a spoon to help the egg mixture soak in. To make the topping, mix the cinnamon and caster sugar together in a small bowl, then scatter this and the remaining blueberries evenly over the bread. To make the topping, mix the cinnamon and caster sugar together in a small bowl, then scatter this and the remaining blueberries evenly over the bread. Bake for 20–25 minutes, until the top is golden brown and crisp, and the inside is still wobbly. Eat hot from the oven, with crème fraîche alongside. Bake for 20–25 minutes, until the top is golden brown and crisp, and the inside is still wobbly. Eat hot from the oven, with crème fraîche alongside. Recipe tips This is best eaten the day it is made, but you can prep the whole dish in advance before cooking, refrigerate it the night before and bake it the following morning if you wish. No one will object if you throw a few chocolate chips in with the blueberries. | {
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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/french_toast_traybake_56216_16x9.jpg This oven-baked French toast is a revelation – it fills your kitchen with the irresistible scent and warmth of cinnamon and baking, and more practically, it’s a great way to use up bread which is slightly past its best. 4 medium free-range eggs200ml/⅓ pint full-fat milk70g/2½oz caster sugar½ tsp ground cinnamon 400g/14oz sliced sourdough or robust bread, cut into 5cm/2in squares200g/7oz fresh or frozen blueberries 4 medium free-range eggs 200ml/⅓ pint full-fat milk 70g/2½oz caster sugar ½ tsp ground cinnamon 400g/14oz sliced sourdough or robust bread, cut into 5cm/2in squares 200g/7oz fresh or frozen blueberries ½ tsp ground cinnamon2 tsp caster sugar ½ tsp ground cinnamon 2 tsp caster sugar crème fraîche crème fraîche Method Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, whisk together the eggs, milk, caster sugar and cinnamon in a jug. Arrange half the squares of bread in the bottom of a medium roasting tin, then pour over half the egg mixture. Scatter with half the blueberries, then arrange the remaining bread squares on top, slightly overlapping (these will catch and get wonderfully crisp in the oven.) Pour over the remaining egg mixture and lightly squash the bread down with a spoon to help the egg mixture soak in. To make the topping, mix the cinnamon and caster sugar together in a small bowl, then scatter this and the remaining blueberries evenly over the bread.Bake for 20–25 minutes, until the top is golden brown and crisp, and the inside is still wobbly. Eat hot from the oven, with crème fraîche alongside. Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, whisk together the eggs, milk, caster sugar and cinnamon in a jug. Arrange half the squares of bread in the bottom of a medium roasting tin, then pour over half the egg mixture. Scatter with half the blueberries, then arrange the remaining bread squares on top, slightly overlapping (these will catch and get wonderfully crisp in the oven.) Pour over the remaining egg mixture and lightly squash the bread down with a spoon to help the egg mixture soak in. Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, whisk together the eggs, milk, caster sugar and cinnamon in a jug. Arrange half the squares of bread in the bottom of a medium roasting tin, then pour over half the egg mixture. Scatter with half the blueberries, then arrange the remaining bread squares on top, slightly overlapping (these will catch and get wonderfully crisp in the oven.) Pour over the remaining egg mixture and lightly squash the bread down with a spoon to help the egg mixture soak in. To make the topping, mix the cinnamon and caster sugar together in a small bowl, then scatter this and the remaining blueberries evenly over the bread. To make the topping, mix the cinnamon and caster sugar together in a small bowl, then scatter this and the remaining blueberries evenly over the bread. Bake for 20–25 minutes, until the top is golden brown and crisp, and the inside is still wobbly. Eat hot from the oven, with crème fraîche alongside. Bake for 20–25 minutes, until the top is golden brown and crisp, and the inside is still wobbly. Eat hot from the oven, with crème fraîche alongside. Recipe tips This is best eaten the day it is made, but you can prep the whole dish in advance before cooking, refrigerate it the night before and bake it the following morning if you wish. No one will object if you throw a few chocolate chips in with the blueberries."
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} | 91a3a8af37835c41b25d843832dd83af2f6f2f8e6899101945c12d8954982c66 | Devilled kidneys recipe
An average of 4.9 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/devilled_kidneys_58867_16x9.jpg The Hairy Bikers' recipe for this classic British breakfast dish is simple and delicious. Serve for supper too. 6 lambs’ kidneys, about 375g/13oz, skinned2 tbsp plain flour25g/1oz butter1 onion, thinly sliced1 tbsp tomato purée1 tbsp English mustard1–2 tbsp Worcestershire sauce4 thick slices crusty breadbutter, for spreadingsmall bunch flatleaf parsley, finely chopped (optional)salt and freshly ground pepper 6 lambs’ kidneys, about 375g/13oz, skinned 2 tbsp plain flour 25g/1oz butter 1 onion, thinly sliced 1 tbsp tomato purée 1 tbsp English mustard 1–2 tbsp Worcestershire sauce 4 thick slices crusty bread butter, for spreading small bunch flatleaf parsley, finely chopped (optional) salt and freshly ground pepper Method Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces. Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated in flour.Melt the butter in a large frying pan. Add the onion and fry gently for 3–4 minutes, or until soft and slightly golden-brown, stirring regularly. Shake off any excess flour from the kidneys and add them to the pan. Cook over a medium-high heat for 2–3 minutes, turning occasionally.Add the tomato purée and mustard to the pan, then gradually add 300ml/10fl oz of water, stirring constantly. Bring to the boil, add a tablespoon of the Worcestershire sauce and season with salt and pepper. Reduce the heat and simmer gently for 15 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more Worcestershire sauce to taste if you like.While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with the parsley, if using. Serve immediately while piping hot. Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces. Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces. Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated in flour. Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated in flour. Melt the butter in a large frying pan. Add the onion and fry gently for 3–4 minutes, or until soft and slightly golden-brown, stirring regularly. Melt the butter in a large frying pan. Add the onion and fry gently for 3–4 minutes, or until soft and slightly golden-brown, stirring regularly. Shake off any excess flour from the kidneys and add them to the pan. Cook over a medium-high heat for 2–3 minutes, turning occasionally. Shake off any excess flour from the kidneys and add them to the pan. Cook over a medium-high heat for 2–3 minutes, turning occasionally. Add the tomato purée and mustard to the pan, then gradually add 300ml/10fl oz of water, stirring constantly. Bring to the boil, add a tablespoon of the Worcestershire sauce and season with salt and pepper. Add the tomato purée and mustard to the pan, then gradually add 300ml/10fl oz of water, stirring constantly. Bring to the boil, add a tablespoon of the Worcestershire sauce and season with salt and pepper. Reduce the heat and simmer gently for 15 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more Worcestershire sauce to taste if you like. Reduce the heat and simmer gently for 15 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more Worcestershire sauce to taste if you like. While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with the parsley, if using. Serve immediately while piping hot. While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with the parsley, if using. Serve immediately while piping hot. | {
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"title": "Devilled kidneys recipe",
"content": "An average of 4.9 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/devilled_kidneys_58867_16x9.jpg The Hairy Bikers' recipe for this classic British breakfast dish is simple and delicious. Serve for supper too. 6 lambs’ kidneys, about 375g/13oz, skinned2 tbsp plain flour25g/1oz butter1 onion, thinly sliced1 tbsp tomato purée1 tbsp English mustard1–2 tbsp Worcestershire sauce4 thick slices crusty breadbutter, for spreadingsmall bunch flatleaf parsley, finely chopped (optional)salt and freshly ground pepper 6 lambs’ kidneys, about 375g/13oz, skinned 2 tbsp plain flour 25g/1oz butter 1 onion, thinly sliced 1 tbsp tomato purée 1 tbsp English mustard 1–2 tbsp Worcestershire sauce 4 thick slices crusty bread butter, for spreading small bunch flatleaf parsley, finely chopped (optional) salt and freshly ground pepper Method Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces. Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated in flour.Melt the butter in a large frying pan. Add the onion and fry gently for 3–4 minutes, or until soft and slightly golden-brown, stirring regularly. Shake off any excess flour from the kidneys and add them to the pan. Cook over a medium-high heat for 2–3 minutes, turning occasionally.Add the tomato purée and mustard to the pan, then gradually add 300ml/10fl oz of water, stirring constantly. Bring to the boil, add a tablespoon of the Worcestershire sauce and season with salt and pepper. Reduce the heat and simmer gently for 15 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more Worcestershire sauce to taste if you like.While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with the parsley, if using. Serve immediately while piping hot. Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces. Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces. Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated in flour. Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated in flour. Melt the butter in a large frying pan. Add the onion and fry gently for 3–4 minutes, or until soft and slightly golden-brown, stirring regularly. Melt the butter in a large frying pan. Add the onion and fry gently for 3–4 minutes, or until soft and slightly golden-brown, stirring regularly. Shake off any excess flour from the kidneys and add them to the pan. Cook over a medium-high heat for 2–3 minutes, turning occasionally. Shake off any excess flour from the kidneys and add them to the pan. Cook over a medium-high heat for 2–3 minutes, turning occasionally. Add the tomato purée and mustard to the pan, then gradually add 300ml/10fl oz of water, stirring constantly. Bring to the boil, add a tablespoon of the Worcestershire sauce and season with salt and pepper. Add the tomato purée and mustard to the pan, then gradually add 300ml/10fl oz of water, stirring constantly. Bring to the boil, add a tablespoon of the Worcestershire sauce and season with salt and pepper. Reduce the heat and simmer gently for 15 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more Worcestershire sauce to taste if you like. Reduce the heat and simmer gently for 15 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more Worcestershire sauce to taste if you like. While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with the parsley, if using. Serve immediately while piping hot. While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with the parsley, if using. Serve immediately while piping hot."
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} | 24fac4c000d80b7ff45892f393fffcef0e841e1c5464a277ac65a8f27b450c31 | Protein shake recipe recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/protein_shake_21728_16x9.jpg Whip up this high protein smoothie for a post-workout pick me up or breakfast on the run. Each serving provides 359 kcal, 22.9g protein, 31.4g carbohydrate (of which 27.9g sugars), 15g fat (of which 3.8g saturates), 3.4g fibre and 0.37g salt. 150g/5½oz fat free Greek yoghurt 100g/3½oz blueberries 175ml/6fl oz almond milk1 tsp honey 100g/3½oz silken tofu 15g/½oz smooth peanut butter, to serve 150g/5½oz fat free Greek yoghurt 100g/3½oz blueberries 175ml/6fl oz almond milk 1 tsp honey 100g/3½oz silken tofu 15g/½oz smooth peanut butter, to serve Method Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients.Pour the smoothie into the glass and enjoy! Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients. Pour the smoothie into the glass and enjoy! Pour the smoothie into the glass and enjoy! Recipe tips If your peanut butter is quite firm, it's best to just mix it in the blender with the other ingredients. Spreading it around the inside of glass works best with the 100% peanut butters, which separate in the jar but are looser once stirred. | {
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"title": "Protein shake recipe recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/protein_shake_21728_16x9.jpg Whip up this high protein smoothie for a post-workout pick me up or breakfast on the run. Each serving provides 359 kcal, 22.9g protein, 31.4g carbohydrate (of which 27.9g sugars), 15g fat (of which 3.8g saturates), 3.4g fibre and 0.37g salt. 150g/5½oz fat free Greek yoghurt 100g/3½oz blueberries 175ml/6fl oz almond milk1 tsp honey 100g/3½oz silken tofu 15g/½oz smooth peanut butter, to serve 150g/5½oz fat free Greek yoghurt 100g/3½oz blueberries 175ml/6fl oz almond milk 1 tsp honey 100g/3½oz silken tofu 15g/½oz smooth peanut butter, to serve Method Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients.Pour the smoothie into the glass and enjoy! Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Place all of the ingredients apart from the peanut butter into a blender and blitz until smooth and combined. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients. Use the back of a teaspoon to spread the peanut butter around the inside of a tall glass, or alternatively add to the blender and pulse until combined with the other ingredients. Pour the smoothie into the glass and enjoy! Pour the smoothie into the glass and enjoy! Recipe tips If your peanut butter is quite firm, it's best to just mix it in the blender with the other ingredients. Spreading it around the inside of glass works best with the 100% peanut butters, which separate in the jar but are looser once stirred."
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} | 673e4c33ec8ff92479b3d813861e191cf797c55a44c2b6de3161ebe2494c29ec | Italian strawberry and chocolate chunk cake recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_strawberry_and_51490_16x9.jpg A delicious taste of Italy using British strawberries makes for a perfect dessert or afternoon tea. You’ll need a 20–22cm cake tin. 4 free-range eggs175g/6oz extra virgin coconut oil or unsalted butter200ml/7fl oz honey or maple syrup150g/5½oz ground almonds150g/5½oz white spelt flour½ unwaxed lemon, zest only2 tsp vanilla extract1 tsp bicarbonate of soda1 tsp baking powder½ tsp fine sea salt150g/5½oz dark chocolate (minimum 70% cocoa solids), broken into large chunks250g/9oz strawberries, hulled and halved 4 free-range eggs 175g/6oz extra virgin coconut oil or unsalted butter 200ml/7fl oz honey or maple syrup 150g/5½oz ground almonds 150g/5½oz white spelt flour ½ unwaxed lemon, zest only 2 tsp vanilla extract 1 tsp bicarbonate of soda 1 tsp baking powder ½ tsp fine sea salt 150g/5½oz dark chocolate (minimum 70% cocoa solids), broken into large chunks 250g/9oz strawberries, hulled and halved Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the tine and line with baking paper.Whisk the eggs in a stand mixer or with an electric whisk, on a high speed for 4–5 minutes, until thickened and increased in volume.Melt the coconut oil in a saucepan over a low heat. Pour into a large bowl and stir in the honey, almonds, flour, lemon zest, vanilla, bicarbonate of soda, baking powder and salt. Fold in the whipped eggs until just combined.Pour half of the mixture into the cake tin, sprinkle half the chocolate chunks on top and cover with half of the remaining cake mixture. Place half of the strawberries on top, cover with the remaining cake mixture and top with half the remaining chocolate chunks and strawberries. Bake for 1 hour and 15 minutes or until the cake feels firm and springs back to the touch. Leave to cool in the tin for 15 minutes. Remove from the tin and allow to to cool completely on a wire rack before serving.Melt the remaining chocolate in a glass bowl over boiling water, making sure the bowl doesn't come in contact with the water. Drizzle over the cooled cake and decorate with the fresh strawberries. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tine and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tine and line with baking paper. Whisk the eggs in a stand mixer or with an electric whisk, on a high speed for 4–5 minutes, until thickened and increased in volume. Whisk the eggs in a stand mixer or with an electric whisk, on a high speed for 4–5 minutes, until thickened and increased in volume. Melt the coconut oil in a saucepan over a low heat. Pour into a large bowl and stir in the honey, almonds, flour, lemon zest, vanilla, bicarbonate of soda, baking powder and salt. Fold in the whipped eggs until just combined. Melt the coconut oil in a saucepan over a low heat. Pour into a large bowl and stir in the honey, almonds, flour, lemon zest, vanilla, bicarbonate of soda, baking powder and salt. Fold in the whipped eggs until just combined. Pour half of the mixture into the cake tin, sprinkle half the chocolate chunks on top and cover with half of the remaining cake mixture. Pour half of the mixture into the cake tin, sprinkle half the chocolate chunks on top and cover with half of the remaining cake mixture. Place half of the strawberries on top, cover with the remaining cake mixture and top with half the remaining chocolate chunks and strawberries. Place half of the strawberries on top, cover with the remaining cake mixture and top with half the remaining chocolate chunks and strawberries. Bake for 1 hour and 15 minutes or until the cake feels firm and springs back to the touch. Leave to cool in the tin for 15 minutes. Remove from the tin and allow to to cool completely on a wire rack before serving. Bake for 1 hour and 15 minutes or until the cake feels firm and springs back to the touch. Leave to cool in the tin for 15 minutes. Remove from the tin and allow to to cool completely on a wire rack before serving. Melt the remaining chocolate in a glass bowl over boiling water, making sure the bowl doesn't come in contact with the water. Drizzle over the cooled cake and decorate with the fresh strawberries. Melt the remaining chocolate in a glass bowl over boiling water, making sure the bowl doesn't come in contact with the water. Drizzle over the cooled cake and decorate with the fresh strawberries. | {
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"title": "Italian strawberry and chocolate chunk cake recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_strawberry_and_51490_16x9.jpg A delicious taste of Italy using British strawberries makes for a perfect dessert or afternoon tea. You’ll need a 20–22cm cake tin. 4 free-range eggs175g/6oz extra virgin coconut oil or unsalted butter200ml/7fl oz honey or maple syrup150g/5½oz ground almonds150g/5½oz white spelt flour½ unwaxed lemon, zest only2 tsp vanilla extract1 tsp bicarbonate of soda1 tsp baking powder½ tsp fine sea salt150g/5½oz dark chocolate (minimum 70% cocoa solids), broken into large chunks250g/9oz strawberries, hulled and halved 4 free-range eggs 175g/6oz extra virgin coconut oil or unsalted butter 200ml/7fl oz honey or maple syrup 150g/5½oz ground almonds 150g/5½oz white spelt flour ½ unwaxed lemon, zest only 2 tsp vanilla extract 1 tsp bicarbonate of soda 1 tsp baking powder ½ tsp fine sea salt 150g/5½oz dark chocolate (minimum 70% cocoa solids), broken into large chunks 250g/9oz strawberries, hulled and halved Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the tine and line with baking paper.Whisk the eggs in a stand mixer or with an electric whisk, on a high speed for 4–5 minutes, until thickened and increased in volume.Melt the coconut oil in a saucepan over a low heat. Pour into a large bowl and stir in the honey, almonds, flour, lemon zest, vanilla, bicarbonate of soda, baking powder and salt. Fold in the whipped eggs until just combined.Pour half of the mixture into the cake tin, sprinkle half the chocolate chunks on top and cover with half of the remaining cake mixture. Place half of the strawberries on top, cover with the remaining cake mixture and top with half the remaining chocolate chunks and strawberries. Bake for 1 hour and 15 minutes or until the cake feels firm and springs back to the touch. Leave to cool in the tin for 15 minutes. Remove from the tin and allow to to cool completely on a wire rack before serving.Melt the remaining chocolate in a glass bowl over boiling water, making sure the bowl doesn't come in contact with the water. Drizzle over the cooled cake and decorate with the fresh strawberries. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tine and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tine and line with baking paper. Whisk the eggs in a stand mixer or with an electric whisk, on a high speed for 4–5 minutes, until thickened and increased in volume. Whisk the eggs in a stand mixer or with an electric whisk, on a high speed for 4–5 minutes, until thickened and increased in volume. Melt the coconut oil in a saucepan over a low heat. Pour into a large bowl and stir in the honey, almonds, flour, lemon zest, vanilla, bicarbonate of soda, baking powder and salt. Fold in the whipped eggs until just combined. Melt the coconut oil in a saucepan over a low heat. Pour into a large bowl and stir in the honey, almonds, flour, lemon zest, vanilla, bicarbonate of soda, baking powder and salt. Fold in the whipped eggs until just combined. Pour half of the mixture into the cake tin, sprinkle half the chocolate chunks on top and cover with half of the remaining cake mixture. Pour half of the mixture into the cake tin, sprinkle half the chocolate chunks on top and cover with half of the remaining cake mixture. Place half of the strawberries on top, cover with the remaining cake mixture and top with half the remaining chocolate chunks and strawberries. Place half of the strawberries on top, cover with the remaining cake mixture and top with half the remaining chocolate chunks and strawberries. Bake for 1 hour and 15 minutes or until the cake feels firm and springs back to the touch. Leave to cool in the tin for 15 minutes. Remove from the tin and allow to to cool completely on a wire rack before serving. Bake for 1 hour and 15 minutes or until the cake feels firm and springs back to the touch. Leave to cool in the tin for 15 minutes. Remove from the tin and allow to to cool completely on a wire rack before serving. Melt the remaining chocolate in a glass bowl over boiling water, making sure the bowl doesn't come in contact with the water. Drizzle over the cooled cake and decorate with the fresh strawberries. Melt the remaining chocolate in a glass bowl over boiling water, making sure the bowl doesn't come in contact with the water. Drizzle over the cooled cake and decorate with the fresh strawberries."
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} | f7e239aefcbfbae5d2d65e7103879f647e96b0950598fe5a39214dc9fe037a48 | Lemon loaf cake recipe
An average of 4.7 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_cake_29430_16x9.jpg Easy, but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin. 5 free-range eggs300g/11oz caster sugar140ml/5fl oz double cream3 lemons, zest only1½ tbsp dark rum1 pinch salt80g/3oz unsalted butter, melted240g/8½oz plain flour½ tsp baking powder 5 free-range eggs 300g/11oz caster sugar 140ml/5fl oz double cream 3 lemons, zest only 1½ tbsp dark rum 1 pinch salt 80g/3oz unsalted butter, melted 240g/8½oz plain flour ½ tsp baking powder 3 tbsp apricot jam, warmed in a small saucepan 3 tbsp apricot jam, warmed in a small saucepan 1 lemon, zest and juice150g/5oz icing sugar 1 lemon, zest and juice 150g/5oz icing sugar Method Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.For the lemon glaze, mix together the lemon juice, zest and icing sugar.Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.Brush the lemon glaze all over the cake and leave for a few minutes to set.Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.Remove the cake from the oven and leave to cool to room temperature before serving. Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter. Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean. Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. For the lemon glaze, mix together the lemon juice, zest and icing sugar. For the lemon glaze, mix together the lemon juice, zest and icing sugar. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup. Brush the lemon glaze all over the cake and leave for a few minutes to set. Brush the lemon glaze all over the cake and leave for a few minutes to set. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent. Remove the cake from the oven and leave to cool to room temperature before serving. Remove the cake from the oven and leave to cool to room temperature before serving. Recipe tips The cake can be made one day in advance as the glaze will prevent it from drying out. You can substitute lemon with other citrus fruits – try orange or grapefruit, and use marmalade or lemon curd in place of the apricot jam. Add texture to the cake by adding raisins, sultanas, currants or chocolate chips. You could also sprinkle the cake with a little rum (or orange-flavoured liqueur if you have used orange in the mixture) when you take it out of the oven to make it more moist. | {
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"title": "Lemon loaf cake recipe",
"content": "An average of 4.7 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_cake_29430_16x9.jpg Easy, but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin. 5 free-range eggs300g/11oz caster sugar140ml/5fl oz double cream3 lemons, zest only1½ tbsp dark rum1 pinch salt80g/3oz unsalted butter, melted240g/8½oz plain flour½ tsp baking powder 5 free-range eggs 300g/11oz caster sugar 140ml/5fl oz double cream 3 lemons, zest only 1½ tbsp dark rum 1 pinch salt 80g/3oz unsalted butter, melted 240g/8½oz plain flour ½ tsp baking powder 3 tbsp apricot jam, warmed in a small saucepan 3 tbsp apricot jam, warmed in a small saucepan 1 lemon, zest and juice150g/5oz icing sugar 1 lemon, zest and juice 150g/5oz icing sugar Method Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.For the lemon glaze, mix together the lemon juice, zest and icing sugar.Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.Brush the lemon glaze all over the cake and leave for a few minutes to set.Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.Remove the cake from the oven and leave to cool to room temperature before serving. Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter. Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean. Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze. For the lemon glaze, mix together the lemon juice, zest and icing sugar. For the lemon glaze, mix together the lemon juice, zest and icing sugar. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup. Brush the lemon glaze all over the cake and leave for a few minutes to set. Brush the lemon glaze all over the cake and leave for a few minutes to set. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent. Remove the cake from the oven and leave to cool to room temperature before serving. Remove the cake from the oven and leave to cool to room temperature before serving. Recipe tips The cake can be made one day in advance as the glaze will prevent it from drying out. You can substitute lemon with other citrus fruits – try orange or grapefruit, and use marmalade or lemon curd in place of the apricot jam. Add texture to the cake by adding raisins, sultanas, currants or chocolate chips. You could also sprinkle the cake with a little rum (or orange-flavoured liqueur if you have used orange in the mixture) when you take it out of the oven to make it more moist."
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} | 00b05abbceffe595e1f36a536ff81a4f466d639a8feb1ccbc09ee9c1365ab7b7 | Mary Berry's lemon cake recipe
For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon.Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes. Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing.For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips.Preheat the oven to 180C/350F/Gas 4 (160C fan).Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl.Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside.Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack. For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed.Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other.Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top. For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon. For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon. Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes. Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes. Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing. Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing. For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips. For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips. Preheat the oven to 180C/350F/Gas 4 (160C fan). Preheat the oven to 180C/350F/Gas 4 (160C fan). Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl. Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl. Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside. Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside. Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack. For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed. For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed. Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other. Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other. Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top. Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top. | {
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"title": "Mary Berry's lemon cake recipe",
"content": "For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon.Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes. Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing.For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips.Preheat the oven to 180C/350F/Gas 4 (160C fan).Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl.Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside.Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack. For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed.Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other.Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top. For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon. For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon. Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes. Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes. Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing. Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing. For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips. For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips. Preheat the oven to 180C/350F/Gas 4 (160C fan). Preheat the oven to 180C/350F/Gas 4 (160C fan). Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl. Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl. Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside. Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside. Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack. Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack. For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed. For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed. Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other. Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other. Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top. Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top."
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} | 534c9c4e03e8ae09f22bbd762c09a6aab1fa14d1caec7ba7ee587f469633b386 | St. Clements orange and lemon drizzle cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. Grease two 23cm/9in springform cake tins with butter and line the bases with baking parchment.For the sponge, in a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition. Carefully fold in the flour using a metal spoon.Pour the batter into the prepared cake tins and bake for 30–40 minutes, or until the sponge is risen, golden-brown and a skewer inserted into the middle comes out clean.Meanwhile, make the orange curd. In a heavy-based saucepan, combine the egg yolks, sugar, orange zest, orange juice and lemon juice. Mix gently and cook over a medium-to-high heat, stirring constantly with a spatula until the mixture is thick (about 15–20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time, stirring until the butter is melted and fully incorporated. Set aside to cool completely, stirring occasionally.For the drizzle, mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside. When the cakes are cooked, remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely.For the candied peel, cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan, heat 300ml/10fl oz water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes, or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled, sprinkle with caster sugar.For the icing, sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake.To assemble the cakes, place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake. Decorate with the candied peel. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 23cm/9in springform cake tins with butter and line the bases with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 23cm/9in springform cake tins with butter and line the bases with baking parchment. For the sponge, in a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition. Carefully fold in the flour using a metal spoon. For the sponge, in a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition. Carefully fold in the flour using a metal spoon. Pour the batter into the prepared cake tins and bake for 30–40 minutes, or until the sponge is risen, golden-brown and a skewer inserted into the middle comes out clean. Pour the batter into the prepared cake tins and bake for 30–40 minutes, or until the sponge is risen, golden-brown and a skewer inserted into the middle comes out clean. Meanwhile, make the orange curd. In a heavy-based saucepan, combine the egg yolks, sugar, orange zest, orange juice and lemon juice. Mix gently and cook over a medium-to-high heat, stirring constantly with a spatula until the mixture is thick (about 15–20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time, stirring until the butter is melted and fully incorporated. Set aside to cool completely, stirring occasionally. Meanwhile, make the orange curd. In a heavy-based saucepan, combine the egg yolks, sugar, orange zest, orange juice and lemon juice. Mix gently and cook over a medium-to-high heat, stirring constantly with a spatula until the mixture is thick (about 15–20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time, stirring until the butter is melted and fully incorporated. Set aside to cool completely, stirring occasionally. For the drizzle, mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside. For the drizzle, mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside. When the cakes are cooked, remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely. When the cakes are cooked, remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely. For the candied peel, cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan, heat 300ml/10fl oz water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes, or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled, sprinkle with caster sugar. For the candied peel, cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan, heat 300ml/10fl oz water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes, or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled, sprinkle with caster sugar. For the icing, sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake. For the icing, sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake. To assemble the cakes, place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake. Decorate with the candied peel. To assemble the cakes, place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake. Decorate with the candied peel. | {
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"title": "St. Clements orange and lemon drizzle cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Grease two 23cm/9in springform cake tins with butter and line the bases with baking parchment.For the sponge, in a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition. Carefully fold in the flour using a metal spoon.Pour the batter into the prepared cake tins and bake for 30–40 minutes, or until the sponge is risen, golden-brown and a skewer inserted into the middle comes out clean.Meanwhile, make the orange curd. In a heavy-based saucepan, combine the egg yolks, sugar, orange zest, orange juice and lemon juice. Mix gently and cook over a medium-to-high heat, stirring constantly with a spatula until the mixture is thick (about 15–20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time, stirring until the butter is melted and fully incorporated. Set aside to cool completely, stirring occasionally.For the drizzle, mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside. When the cakes are cooked, remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely.For the candied peel, cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan, heat 300ml/10fl oz water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes, or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled, sprinkle with caster sugar.For the icing, sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake.To assemble the cakes, place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake. Decorate with the candied peel. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 23cm/9in springform cake tins with butter and line the bases with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 23cm/9in springform cake tins with butter and line the bases with baking parchment. For the sponge, in a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition. Carefully fold in the flour using a metal spoon. For the sponge, in a large bowl beat the sugar, butter and lemon zest until pale and fluffy. Gradually add the eggs a little at a time, beating between each addition. Carefully fold in the flour using a metal spoon. Pour the batter into the prepared cake tins and bake for 30–40 minutes, or until the sponge is risen, golden-brown and a skewer inserted into the middle comes out clean. Pour the batter into the prepared cake tins and bake for 30–40 minutes, or until the sponge is risen, golden-brown and a skewer inserted into the middle comes out clean. Meanwhile, make the orange curd. In a heavy-based saucepan, combine the egg yolks, sugar, orange zest, orange juice and lemon juice. Mix gently and cook over a medium-to-high heat, stirring constantly with a spatula until the mixture is thick (about 15–20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time, stirring until the butter is melted and fully incorporated. Set aside to cool completely, stirring occasionally. Meanwhile, make the orange curd. In a heavy-based saucepan, combine the egg yolks, sugar, orange zest, orange juice and lemon juice. Mix gently and cook over a medium-to-high heat, stirring constantly with a spatula until the mixture is thick (about 15–20 minutes at a rapid simmer). Remove from the heat and add the butter one piece at a time, stirring until the butter is melted and fully incorporated. Set aside to cool completely, stirring occasionally. For the drizzle, mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside. For the drizzle, mix the lemon juice and sugar in a bowl until well-combined and the sugar is dissolved. Set aside. When the cakes are cooked, remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely. When the cakes are cooked, remove from the tins and place on a wire rack. Prick the top of the cakes using a cocktail stick or skewer and pour over the lemon drizzle. Leave to cool completely. For the candied peel, cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan, heat 300ml/10fl oz water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes, or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled, sprinkle with caster sugar. For the candied peel, cut the orange and lemon peel into thin strips and boil in a pan of water for 10 minutes. In a separate pan, heat 300ml/10fl oz water and the caster sugar for 10 minutes or until a syrup forms. Add the peel and bring to a simmer. Cook for about 30 minutes, or until the peel is translucent. Carefully remove the peel from the pan using tongs and place on baking paper to cool. When cooled, sprinkle with caster sugar. For the icing, sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake. For the icing, sift the icing sugar into a bowl and beat in enough of the lemon juice to make a thick icing that will run down the sides of the cake. To assemble the cakes, place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake. Decorate with the candied peel. To assemble the cakes, place one cake on a serving plate and generously spread the orange curd on the top. Place the other cake on top and cover with the lemon icing, allowing it to run down the sides of the cake. Decorate with the candied peel."
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} | 582e98c8656c13b961fff827420775074a772c540fba248a89f1bf38bdcc98a6 | Fennel and lemon risotto, Parmesan crisps and fennel fritters recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_and_lemon_risotto_28159_16x9.jpg Fennel and lemon bring a zesty aniseed vibe to this classic Italian dish and the simple fennel fritters bring a touch of sophistication. 2 tbsp olive oil1 garlic clove, roughly chopped1 tsp fennel seeds, ground½ tsp dried red chilli flakes1½ large fennel bulbs, finely chopped, fronds kept for garnish 140g/5oz Parmesan, finely grated 1 large onion, thinly sliced 280g/10oz arborio rice 250ml/9fl oz dry white wine700ml–1 litre/1¼–1¾ pints hot chicken stock1 unwaxed lemon, finely grated zest and juice salt and freshly ground black pepper 2 tbsp olive oil 1 garlic clove, roughly chopped 1 tsp fennel seeds, ground ½ tsp dried red chilli flakes 1½ large fennel bulbs, finely chopped, fronds kept for garnish 140g/5oz Parmesan, finely grated 1 large onion, thinly sliced 280g/10oz arborio rice 250ml/9fl oz dry white wine 700ml–1 litre/1¼–1¾ pints hot chicken stock 1 unwaxed lemon, finely grated zest and juice salt and freshly ground black pepper 250ml/9fl oz soda water, ice cold 1 large free-range egg good pinch cayenne pepper 1 tsp baking powder2 tbsp cornflour100g/3½oz plain flour1 litre/1¾ pints vegetable oil½ large fennel bulb, cut into thin wedges 250ml/9fl oz soda water, ice cold 1 large free-range egg good pinch cayenne pepper 1 tsp baking powder 2 tbsp cornflour 100g/3½oz plain flour 1 litre/1¾ pints vegetable oil ½ large fennel bulb, cut into thin wedges Method To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters.To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper.Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters. To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters. Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters. To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper. Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper. Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters. Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters. | {
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"title": "Fennel and lemon risotto, Parmesan crisps and fennel fritters recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_and_lemon_risotto_28159_16x9.jpg Fennel and lemon bring a zesty aniseed vibe to this classic Italian dish and the simple fennel fritters bring a touch of sophistication. 2 tbsp olive oil1 garlic clove, roughly chopped1 tsp fennel seeds, ground½ tsp dried red chilli flakes1½ large fennel bulbs, finely chopped, fronds kept for garnish 140g/5oz Parmesan, finely grated 1 large onion, thinly sliced 280g/10oz arborio rice 250ml/9fl oz dry white wine700ml–1 litre/1¼–1¾ pints hot chicken stock1 unwaxed lemon, finely grated zest and juice salt and freshly ground black pepper 2 tbsp olive oil 1 garlic clove, roughly chopped 1 tsp fennel seeds, ground ½ tsp dried red chilli flakes 1½ large fennel bulbs, finely chopped, fronds kept for garnish 140g/5oz Parmesan, finely grated 1 large onion, thinly sliced 280g/10oz arborio rice 250ml/9fl oz dry white wine 700ml–1 litre/1¼–1¾ pints hot chicken stock 1 unwaxed lemon, finely grated zest and juice salt and freshly ground black pepper 250ml/9fl oz soda water, ice cold 1 large free-range egg good pinch cayenne pepper 1 tsp baking powder2 tbsp cornflour100g/3½oz plain flour1 litre/1¾ pints vegetable oil½ large fennel bulb, cut into thin wedges 250ml/9fl oz soda water, ice cold 1 large free-range egg good pinch cayenne pepper 1 tsp baking powder 2 tbsp cornflour 100g/3½oz plain flour 1 litre/1¾ pints vegetable oil ½ large fennel bulb, cut into thin wedges Method To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters.To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper.Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters. To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. To make the risotto, heat 1 tablespoon oil in a large heavy-bottomed saucepan over a medium heat. Sauté the garlic, fennel seeds and chilli flakes for 1–2 minutes. Add the finely chopped fennel and cook for 15–20 minutes, or until softened. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Meanwhile, preheat the grill to medium–high. Using half the Parmesan, spread piles of cheese onto a silicon sheet and grill until melted and golden – if the cheese is spread too thinly it will burn. Remove and leave to cool before breaking into pieces. Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Heat the remaining 1 tablespoon oil in a large frying pan over a medium heat and cook the onion until softened. Stir in the rice and cook for 1–2 minutes. Pour in the wine and let it bubble until all the liquid has gone. Add the stock, ladle by ladle, stirring and cooking each ladleful until it has been absorbed before adding any more. Continue adding the stock and cooking like this until the rice is tender but still creamy (about 25–30 minutes). Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters. Stir in the remaining cooked fennel, lemon zest and juice and plenty of seasoning. Stir in remaining Parmesan, cover and remove from the heat while you make the fritters. To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. To make the fritters, beat together the soda water and egg in a bowl. Place the bowl into a larger bowl full of ice (this will keep the batter as cold as possible). Slowly stir in the cayenne pepper, baking powder, cornflour and plain flour. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper. Dip the fennel wedges in the batter and deep-fry for 1–2 minutes or until golden. Drain on kitchen paper. Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters. Garnish the risotto with the fennel fronds and Parmesan crisps and serve with the fennel fritters."
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} | 703ebd9c3cac4b380c1c42fa5191031ae5b116c0bb5b60405802e73f4c8285e4 | Barnsley chops with Cumberland sauce recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barnsley_chops_with_60141_16x9.jpg A double-sided chop deserves pride of place at the dinner table, so serve this tender and juicy lamb recipe with a classic Cumberland sauce. 2 tbsp chopped fresh thyme1 tbsp chopped fresh rosemary4 tbsp chopped fresh mint1 tsp sea saltfreshly ground black pepper4 x 375g/13oz Barnsley chops2 tbsp sunflower oil 2 tbsp chopped fresh thyme 1 tbsp chopped fresh rosemary 4 tbsp chopped fresh mint 1 tsp sea salt freshly ground black pepper 4 x 375g/13oz Barnsley chops 2 tbsp sunflower oil 1 orange, zest cut into matchsticks, juiced1 piece stem ginger, drained and cut into very fine strips50ml/2fl oz ruby port150g/5fl oz redcurrant jelly½ lemon, juice only 1 orange, zest cut into matchsticks, juiced 1 piece stem ginger, drained and cut into very fine strips 50ml/2fl oz ruby port 150g/5fl oz redcurrant jelly ½ lemon, juice only Method For the chops, mix all the herbs with the salt and plenty of freshly ground black pepper in a bowl. Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Repeat with the rest of the herb mixture and the remaining three chops until all are coated with the herbs. For the Cumberland sauce, put the orange zest in a small saucepan, cover with 250ml/10fl oz cold water and bring to the boil for 8-10 minutes, then drain in a sieve and set aside. Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan. Cook for 8-10 minutes over a low heat, or until the jelly dissolves. Stir in the orange and ginger strips and continue simmering gently for a further 2-3 minutes until the sauce is slightly darker in colour and syrupy. Remove from the heat and leave to stand at room temperature. The sauce will continue to thicken as it cools. Serve warm or cold. (If the sauce thickens too much, add a little water and reheat gently before serving.)Preheat the oven to 180C/350F/Gas 4. Heat the oil in a large heavy-based frying pan and fry the chops over a high heat for three minutes on each side until browned but not cooked through. Prop up the chops on the fat and cook for 2-3 minutes more until the fat is browned and rendered slightly. Transfer to the chops to a baking tray and cook in the centre of the oven for a further six minutes for medium and 8-10 minutes for well done. Remove from the oven and leave to rest for five minutes before serving. Put the chops on warmed plates and spoon over a little of the warm Cumberland sauce. Garnish with fresh herbs. For the chops, mix all the herbs with the salt and plenty of freshly ground black pepper in a bowl. Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Repeat with the rest of the herb mixture and the remaining three chops until all are coated with the herbs. For the chops, mix all the herbs with the salt and plenty of freshly ground black pepper in a bowl. Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Repeat with the rest of the herb mixture and the remaining three chops until all are coated with the herbs. For the Cumberland sauce, put the orange zest in a small saucepan, cover with 250ml/10fl oz cold water and bring to the boil for 8-10 minutes, then drain in a sieve and set aside. For the Cumberland sauce, put the orange zest in a small saucepan, cover with 250ml/10fl oz cold water and bring to the boil for 8-10 minutes, then drain in a sieve and set aside. Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan. Cook for 8-10 minutes over a low heat, or until the jelly dissolves. Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan. Cook for 8-10 minutes over a low heat, or until the jelly dissolves. Stir in the orange and ginger strips and continue simmering gently for a further 2-3 minutes until the sauce is slightly darker in colour and syrupy. Remove from the heat and leave to stand at room temperature. The sauce will continue to thicken as it cools. Serve warm or cold. (If the sauce thickens too much, add a little water and reheat gently before serving.) Stir in the orange and ginger strips and continue simmering gently for a further 2-3 minutes until the sauce is slightly darker in colour and syrupy. Remove from the heat and leave to stand at room temperature. The sauce will continue to thicken as it cools. Serve warm or cold. (If the sauce thickens too much, add a little water and reheat gently before serving.) Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a large heavy-based frying pan and fry the chops over a high heat for three minutes on each side until browned but not cooked through. Heat the oil in a large heavy-based frying pan and fry the chops over a high heat for three minutes on each side until browned but not cooked through. Prop up the chops on the fat and cook for 2-3 minutes more until the fat is browned and rendered slightly. Transfer to the chops to a baking tray and cook in the centre of the oven for a further six minutes for medium and 8-10 minutes for well done. Remove from the oven and leave to rest for five minutes before serving. Prop up the chops on the fat and cook for 2-3 minutes more until the fat is browned and rendered slightly. Transfer to the chops to a baking tray and cook in the centre of the oven for a further six minutes for medium and 8-10 minutes for well done. Remove from the oven and leave to rest for five minutes before serving. Put the chops on warmed plates and spoon over a little of the warm Cumberland sauce. Garnish with fresh herbs. Put the chops on warmed plates and spoon over a little of the warm Cumberland sauce. Garnish with fresh herbs. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barnsley_chops_with_60141_16x9.jpg A double-sided chop deserves pride of place at the dinner table, so serve this tender and juicy lamb recipe with a classic Cumberland sauce. 2 tbsp chopped fresh thyme1 tbsp chopped fresh rosemary4 tbsp chopped fresh mint1 tsp sea saltfreshly ground black pepper4 x 375g/13oz Barnsley chops2 tbsp sunflower oil 2 tbsp chopped fresh thyme 1 tbsp chopped fresh rosemary 4 tbsp chopped fresh mint 1 tsp sea salt freshly ground black pepper 4 x 375g/13oz Barnsley chops 2 tbsp sunflower oil 1 orange, zest cut into matchsticks, juiced1 piece stem ginger, drained and cut into very fine strips50ml/2fl oz ruby port150g/5fl oz redcurrant jelly½ lemon, juice only 1 orange, zest cut into matchsticks, juiced 1 piece stem ginger, drained and cut into very fine strips 50ml/2fl oz ruby port 150g/5fl oz redcurrant jelly ½ lemon, juice only Method For the chops, mix all the herbs with the salt and plenty of freshly ground black pepper in a bowl. Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Repeat with the rest of the herb mixture and the remaining three chops until all are coated with the herbs. For the Cumberland sauce, put the orange zest in a small saucepan, cover with 250ml/10fl oz cold water and bring to the boil for 8-10 minutes, then drain in a sieve and set aside. Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan. Cook for 8-10 minutes over a low heat, or until the jelly dissolves. Stir in the orange and ginger strips and continue simmering gently for a further 2-3 minutes until the sauce is slightly darker in colour and syrupy. Remove from the heat and leave to stand at room temperature. The sauce will continue to thicken as it cools. Serve warm or cold. (If the sauce thickens too much, add a little water and reheat gently before serving.)Preheat the oven to 180C/350F/Gas 4. Heat the oil in a large heavy-based frying pan and fry the chops over a high heat for three minutes on each side until browned but not cooked through. Prop up the chops on the fat and cook for 2-3 minutes more until the fat is browned and rendered slightly. Transfer to the chops to a baking tray and cook in the centre of the oven for a further six minutes for medium and 8-10 minutes for well done. Remove from the oven and leave to rest for five minutes before serving. Put the chops on warmed plates and spoon over a little of the warm Cumberland sauce. Garnish with fresh herbs. For the chops, mix all the herbs with the salt and plenty of freshly ground black pepper in a bowl. Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Repeat with the rest of the herb mixture and the remaining three chops until all are coated with the herbs. For the chops, mix all the herbs with the salt and plenty of freshly ground black pepper in a bowl. Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Repeat with the rest of the herb mixture and the remaining three chops until all are coated with the herbs. For the Cumberland sauce, put the orange zest in a small saucepan, cover with 250ml/10fl oz cold water and bring to the boil for 8-10 minutes, then drain in a sieve and set aside. For the Cumberland sauce, put the orange zest in a small saucepan, cover with 250ml/10fl oz cold water and bring to the boil for 8-10 minutes, then drain in a sieve and set aside. Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan. Cook for 8-10 minutes over a low heat, or until the jelly dissolves. Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan. Cook for 8-10 minutes over a low heat, or until the jelly dissolves. Stir in the orange and ginger strips and continue simmering gently for a further 2-3 minutes until the sauce is slightly darker in colour and syrupy. Remove from the heat and leave to stand at room temperature. The sauce will continue to thicken as it cools. Serve warm or cold. (If the sauce thickens too much, add a little water and reheat gently before serving.) Stir in the orange and ginger strips and continue simmering gently for a further 2-3 minutes until the sauce is slightly darker in colour and syrupy. Remove from the heat and leave to stand at room temperature. The sauce will continue to thicken as it cools. Serve warm or cold. (If the sauce thickens too much, add a little water and reheat gently before serving.) Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a large heavy-based frying pan and fry the chops over a high heat for three minutes on each side until browned but not cooked through. Heat the oil in a large heavy-based frying pan and fry the chops over a high heat for three minutes on each side until browned but not cooked through. Prop up the chops on the fat and cook for 2-3 minutes more until the fat is browned and rendered slightly. Transfer to the chops to a baking tray and cook in the centre of the oven for a further six minutes for medium and 8-10 minutes for well done. Remove from the oven and leave to rest for five minutes before serving. Prop up the chops on the fat and cook for 2-3 minutes more until the fat is browned and rendered slightly. Transfer to the chops to a baking tray and cook in the centre of the oven for a further six minutes for medium and 8-10 minutes for well done. Remove from the oven and leave to rest for five minutes before serving. Put the chops on warmed plates and spoon over a little of the warm Cumberland sauce. Garnish with fresh herbs. Put the chops on warmed plates and spoon over a little of the warm Cumberland sauce. Garnish with fresh herbs."
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} | e2c867d19d3dc602d098a4e534d4c401f7800383abebe3a4b9909bb7916b970f | Swiss roll with homemade raspberry jam recipe
For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 minutes, or until the sugar has dissolved. Increase the heat and cook the mixture for a further 6-8 minutes, or until it has thickened enough to coat the back of a spoon. Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool.For the sponge, preheat the oven to 190C/170C Fan/Gas 5. Line a 38x25cm/15x10in Swiss roll tin with baking parchment.In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour using a metal spoon, trying to retain as much air as possible in the batter.Pour the batter into the prepared tin and smooth the surface using a spatula. Bake in the oven for 10-12 minutes, or until the sponge has risen and is just firm to the touch (it should spring back when pressed lightly with a finger). Place a clean, damp tea towel that is slightly bigger than the Swiss roll tin onto a work surface and dust it with caster sugar. Turn the sponge out onto the tea towel, then carefully peel away the baking parchment. With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can. Carefully unroll the sponge and leave to cool completely.To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed.Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam.Roll up the sponge again, starting at the long edge closest to you (as before) and using the tea towel to guide you. Aim to make the Swiss roll as tight as possible without squeezing out the filling.Using the tea towel, lift the Swiss roll onto a serving plate, with the seam against the plate. Dust with a little more caster sugar and garnish with raspberries and the mint or lemon verbena sprigs. If desired, decorate the top of the Swiss roll with quenelles of the remaining whipped cream, then sprinkle with the pistachios, if using. For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 minutes, or until the sugar has dissolved. Increase the heat and cook the mixture for a further 6-8 minutes, or until it has thickened enough to coat the back of a spoon. For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 minutes, or until the sugar has dissolved. Increase the heat and cook the mixture for a further 6-8 minutes, or until it has thickened enough to coat the back of a spoon. Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool. Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool. For the sponge, preheat the oven to 190C/170C Fan/Gas 5. Line a 38x25cm/15x10in Swiss roll tin with baking parchment. For the sponge, preheat the oven to 190C/170C Fan/Gas 5. Line a 38x25cm/15x10in Swiss roll tin with baking parchment. In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour using a metal spoon, trying to retain as much air as possible in the batter. In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour using a metal spoon, trying to retain as much air as possible in the batter. Pour the batter into the prepared tin and smooth the surface using a spatula. Bake in the oven for 10-12 minutes, or until the sponge has risen and is just firm to the touch (it should spring back when pressed lightly with a finger). Pour the batter into the prepared tin and smooth the surface using a spatula. Bake in the oven for 10-12 minutes, or until the sponge has risen and is just firm to the touch (it should spring back when pressed lightly with a finger). Place a clean, damp tea towel that is slightly bigger than the Swiss roll tin onto a work surface and dust it with caster sugar. Turn the sponge out onto the tea towel, then carefully peel away the baking parchment. Place a clean, damp tea towel that is slightly bigger than the Swiss roll tin onto a work surface and dust it with caster sugar. Turn the sponge out onto the tea towel, then carefully peel away the baking parchment. With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can. Carefully unroll the sponge and leave to cool completely. With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can. Carefully unroll the sponge and leave to cool completely. To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed. To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed. Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam. Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam. Roll up the sponge again, starting at the long edge closest to you (as before) and using the tea towel to guide you. Aim to make the Swiss roll as tight as possible without squeezing out the filling. Roll up the sponge again, starting at the long edge closest to you (as before) and using the tea towel to guide you. Aim to make the Swiss roll as tight as possible without squeezing out the filling. Using the tea towel, lift the Swiss roll onto a serving plate, with the seam against the plate. Dust with a little more caster sugar and garnish with raspberries and the mint or lemon verbena sprigs. If desired, decorate the top of the Swiss roll with quenelles of the remaining whipped cream, then sprinkle with the pistachios, if using. Using the tea towel, lift the Swiss roll onto a serving plate, with the seam against the plate. Dust with a little more caster sugar and garnish with raspberries and the mint or lemon verbena sprigs. If desired, decorate the top of the Swiss roll with quenelles of the remaining whipped cream, then sprinkle with the pistachios, if using. | {
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"title": "Swiss roll with homemade raspberry jam recipe",
"content": "For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 minutes, or until the sugar has dissolved. Increase the heat and cook the mixture for a further 6-8 minutes, or until it has thickened enough to coat the back of a spoon. Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool.For the sponge, preheat the oven to 190C/170C Fan/Gas 5. Line a 38x25cm/15x10in Swiss roll tin with baking parchment.In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour using a metal spoon, trying to retain as much air as possible in the batter.Pour the batter into the prepared tin and smooth the surface using a spatula. Bake in the oven for 10-12 minutes, or until the sponge has risen and is just firm to the touch (it should spring back when pressed lightly with a finger). Place a clean, damp tea towel that is slightly bigger than the Swiss roll tin onto a work surface and dust it with caster sugar. Turn the sponge out onto the tea towel, then carefully peel away the baking parchment. With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can. Carefully unroll the sponge and leave to cool completely.To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed.Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam.Roll up the sponge again, starting at the long edge closest to you (as before) and using the tea towel to guide you. Aim to make the Swiss roll as tight as possible without squeezing out the filling.Using the tea towel, lift the Swiss roll onto a serving plate, with the seam against the plate. Dust with a little more caster sugar and garnish with raspberries and the mint or lemon verbena sprigs. If desired, decorate the top of the Swiss roll with quenelles of the remaining whipped cream, then sprinkle with the pistachios, if using. For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 minutes, or until the sugar has dissolved. Increase the heat and cook the mixture for a further 6-8 minutes, or until it has thickened enough to coat the back of a spoon. For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 minutes, or until the sugar has dissolved. Increase the heat and cook the mixture for a further 6-8 minutes, or until it has thickened enough to coat the back of a spoon. Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool. Set aside 75g/2½oz of the jam to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool. For the sponge, preheat the oven to 190C/170C Fan/Gas 5. Line a 38x25cm/15x10in Swiss roll tin with baking parchment. For the sponge, preheat the oven to 190C/170C Fan/Gas 5. Line a 38x25cm/15x10in Swiss roll tin with baking parchment. In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour using a metal spoon, trying to retain as much air as possible in the batter. In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour using a metal spoon, trying to retain as much air as possible in the batter. Pour the batter into the prepared tin and smooth the surface using a spatula. Bake in the oven for 10-12 minutes, or until the sponge has risen and is just firm to the touch (it should spring back when pressed lightly with a finger). Pour the batter into the prepared tin and smooth the surface using a spatula. Bake in the oven for 10-12 minutes, or until the sponge has risen and is just firm to the touch (it should spring back when pressed lightly with a finger). Place a clean, damp tea towel that is slightly bigger than the Swiss roll tin onto a work surface and dust it with caster sugar. Turn the sponge out onto the tea towel, then carefully peel away the baking parchment. Place a clean, damp tea towel that is slightly bigger than the Swiss roll tin onto a work surface and dust it with caster sugar. Turn the sponge out onto the tea towel, then carefully peel away the baking parchment. With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can. Carefully unroll the sponge and leave to cool completely. With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can. Carefully unroll the sponge and leave to cool completely. To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed. To assemble the Swiss roll, whip the double cream with the remaining vanilla seeds until firm peaks form when the whisk is removed. Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam. Spread the raspberry jam all over inside of the cooled sponge, leaving a 2cm/1in border at the long edge that’s furthest from you. Spread most of the cream on top of the jam. Roll up the sponge again, starting at the long edge closest to you (as before) and using the tea towel to guide you. Aim to make the Swiss roll as tight as possible without squeezing out the filling. Roll up the sponge again, starting at the long edge closest to you (as before) and using the tea towel to guide you. Aim to make the Swiss roll as tight as possible without squeezing out the filling. Using the tea towel, lift the Swiss roll onto a serving plate, with the seam against the plate. Dust with a little more caster sugar and garnish with raspberries and the mint or lemon verbena sprigs. If desired, decorate the top of the Swiss roll with quenelles of the remaining whipped cream, then sprinkle with the pistachios, if using. Using the tea towel, lift the Swiss roll onto a serving plate, with the seam against the plate. Dust with a little more caster sugar and garnish with raspberries and the mint or lemon verbena sprigs. If desired, decorate the top of the Swiss roll with quenelles of the remaining whipped cream, then sprinkle with the pistachios, if using."
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} | 2e2a0fb7532d361285e123bfe561d04c3a1990dfebb6b696c0d4c020bc8f6bef | Love Monster cake recipe
Preheat the oven to 180C/160C Fan/Gas 4 and grease and line two 20cm/8in sandwich tins.Cream together the butter and sugar in a large bowl using a wooden spoon until light, fluffy and pale in colour. In a separate bowl, whisk together the eggs and vanilla extract with a fork until smooth. Add the beaten egg to the butter and sugar mixture, a little at a time, mixing well between each addition. If the mixture looks like it’s starting to curdle, add a little of the flour to bind the mixture back together. Sieve the flour into the bowl and fold through until just combined – be careful not to over-mix.Divide the mixture between the two prepared tins and bake for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.Leave the cakes to cool in the tin for 5–10 minutes, before turning out onto a wire rack to cool completely.To make the buttercream icing, whisk the butter well until smooth and very pale. Gradually add the icing sugar, a little at a time, mixing well after each addition. Add the vanilla extract and up to 1 tablespoon of water to loosen, if needed. Add the gel colouring a little at a time, mixing well until the desired shade is achieved. Cover the bowl and set aside (ideally overnight) until ready to use. The colours will continue to develop over time, so don’t panic if the colour isn’t right immediately.Use a serrated knife to slice any doming from the tops of the sponges. Invert one of the cakes and place it upside-down on top of the other. Cut the cake into the shape of Love Monster’s body (look at the recipe image for reference). Keep all the carved pieces of cake, as you will use them for the arms and ears. Soften the square edges with a serrated knife, trimming around the top of the cake.Remove the top layer and spread a small amount of the buttercream onto the base layer, ensuring you fill all the way to the edges. Place a small amount of buttercream in a piping bag and pipe a strip around the edge of the base cake to act as a dam. Fill the inside of the dam with a small amount of jam, if using, and spread it out evenly. Replace the top sponge, then cover the entire cake with a thin layer of buttercream to seal in all of the crumbs.Cut two arms and two ears from the reserved pieces of carved cake, then push these into place against the cake. Apply a little buttercream to these pieces to seal in any crumbs. Chill in the fridge for around 20 minutes to allow the buttercream to form a crust.To decorate the cake, cover it with a generous layer of buttercream, before using the back of a spoon to lift the buttercream into rough, textured spikes.Knead some of the white ready-to-roll icing until soft and pliable. Roll it out until around 5mm thick. Lay a piece of cling film over the icing before using a 5cm/2in round circle cutter and a 3cm/1¼in round circle cutter to cut out the two eyes (the cling film will ensure the edges of the eyes are curved and more cartoony-looking). Place these into position on the cake.Colour some of the white icing with the claret gel colouring, before cutting out a mouth shape with a sharp knife. Place this in position under the eyes. Cut two triangle shapes from the white icing and add these to the bottom of the mouth to form the teeth. You can ‘glue’ them into place with a little water.Cut a small heart shape out of the baby blue ready-to-roll icing, brushing the cut edges with your finger to soften these. Place the heart into position.Roll the black icing into lots of long, thin sausage shapes, before trimming into short lengths (around 5mm long). Place these all over the body, to add to the fur-like texture.With more of the black ready-to-roll icing, roll two carrot shapes to form Love Monster’s eyebrows. Place these into position above the eyes, before cutting two small circles of the black to add pupils to the eyes, gluing these into place with a little water.Finally, use the peach blush icing to mould hands and feet, using your hands. Place these into position on the cake, finishing them off with some small conical claws made from the white icing, glued into place with a little water. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line two 20cm/8in sandwich tins. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line two 20cm/8in sandwich tins. Cream together the butter and sugar in a large bowl using a wooden spoon until light, fluffy and pale in colour. In a separate bowl, whisk together the eggs and vanilla extract with a fork until smooth. Cream together the butter and sugar in a large bowl using a wooden spoon until light, fluffy and pale in colour. In a separate bowl, whisk together the eggs and vanilla extract with a fork until smooth. Add the beaten egg to the butter and sugar mixture, a little at a time, mixing well between each addition. If the mixture looks like it’s starting to curdle, add a little of the flour to bind the mixture back together. Sieve the flour into the bowl and fold through until just combined – be careful not to over-mix. Add the beaten egg to the butter and sugar mixture, a little at a time, mixing well between each addition. If the mixture looks like it’s starting to curdle, add a little of the flour to bind the mixture back together. Sieve the flour into the bowl and fold through until just combined – be careful not to over-mix. Divide the mixture between the two prepared tins and bake for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Divide the mixture between the two prepared tins and bake for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tin for 5–10 minutes, before turning out onto a wire rack to cool completely. Leave the cakes to cool in the tin for 5–10 minutes, before turning out onto a wire rack to cool completely. To make the buttercream icing, whisk the butter well until smooth and very pale. Gradually add the icing sugar, a little at a time, mixing well after each addition. Add the vanilla extract and up to 1 tablespoon of water to loosen, if needed. Add the gel colouring a little at a time, mixing well until the desired shade is achieved. Cover the bowl and set aside (ideally overnight) until ready to use. The colours will continue to develop over time, so don’t panic if the colour isn’t right immediately. To make the buttercream icing, whisk the butter well until smooth and very pale. Gradually add the icing sugar, a little at a time, mixing well after each addition. Add the vanilla extract and up to 1 tablespoon of water to loosen, if needed. Add the gel colouring a little at a time, mixing well until the desired shade is achieved. Cover the bowl and set aside (ideally overnight) until ready to use. The colours will continue to develop over time, so don’t panic if the colour isn’t right immediately. Use a serrated knife to slice any doming from the tops of the sponges. Invert one of the cakes and place it upside-down on top of the other. Cut the cake into the shape of Love Monster’s body (look at the recipe image for reference). Keep all the carved pieces of cake, as you will use them for the arms and ears. Soften the square edges with a serrated knife, trimming around the top of the cake. Use a serrated knife to slice any doming from the tops of the sponges. Invert one of the cakes and place it upside-down on top of the other. Cut the cake into the shape of Love Monster’s body (look at the recipe image for reference). Keep all the carved pieces of cake, as you will use them for the arms and ears. Soften the square edges with a serrated knife, trimming around the top of the cake. Remove the top layer and spread a small amount of the buttercream onto the base layer, ensuring you fill all the way to the edges. Place a small amount of buttercream in a piping bag and pipe a strip around the edge of the base cake to act as a dam. Fill the inside of the dam with a small amount of jam, if using, and spread it out evenly. Replace the top sponge, then cover the entire cake with a thin layer of buttercream to seal in all of the crumbs. Remove the top layer and spread a small amount of the buttercream onto the base layer, ensuring you fill all the way to the edges. Place a small amount of buttercream in a piping bag and pipe a strip around the edge of the base cake to act as a dam. Fill the inside of the dam with a small amount of jam, if using, and spread it out evenly. Replace the top sponge, then cover the entire cake with a thin layer of buttercream to seal in all of the crumbs. Cut two arms and two ears from the reserved pieces of carved cake, then push these into place against the cake. Apply a little buttercream to these pieces to seal in any crumbs. Chill in the fridge for around 20 minutes to allow the buttercream to form a crust. Cut two arms and two ears from the reserved pieces of carved cake, then push these into place against the cake. Apply a little buttercream to these pieces to seal in any crumbs. Chill in the fridge for around 20 minutes to allow the buttercream to form a crust. To decorate the cake, cover it with a generous layer of buttercream, before using the back of a spoon to lift the buttercream into rough, textured spikes. To decorate the cake, cover it with a generous layer of buttercream, before using the back of a spoon to lift the buttercream into rough, textured spikes. Knead some of the white ready-to-roll icing until soft and pliable. Roll it out until around 5mm thick. Lay a piece of cling film over the icing before using a 5cm/2in round circle cutter and a 3cm/1¼in round circle cutter to cut out the two eyes (the cling film will ensure the edges of the eyes are curved and more cartoony-looking). Place these into position on the cake. Knead some of the white ready-to-roll icing until soft and pliable. Roll it out until around 5mm thick. Lay a piece of cling film over the icing before using a 5cm/2in round circle cutter and a 3cm/1¼in round circle cutter to cut out the two eyes (the cling film will ensure the edges of the eyes are curved and more cartoony-looking). Place these into position on the cake. Colour some of the white icing with the claret gel colouring, before cutting out a mouth shape with a sharp knife. Place this in position under the eyes. Cut two triangle shapes from the white icing and add these to the bottom of the mouth to form the teeth. You can ‘glue’ them into place with a little water. Colour some of the white icing with the claret gel colouring, before cutting out a mouth shape with a sharp knife. Place this in position under the eyes. Cut two triangle shapes from the white icing and add these to the bottom of the mouth to form the teeth. You can ‘glue’ them into place with a little water. Cut a small heart shape out of the baby blue ready-to-roll icing, brushing the cut edges with your finger to soften these. Place the heart into position. Cut a small heart shape out of the baby blue ready-to-roll icing, brushing the cut edges with your finger to soften these. Place the heart into position. Roll the black icing into lots of long, thin sausage shapes, before trimming into short lengths (around 5mm long). Place these all over the body, to add to the fur-like texture. Roll the black icing into lots of long, thin sausage shapes, before trimming into short lengths (around 5mm long). Place these all over the body, to add to the fur-like texture. With more of the black ready-to-roll icing, roll two carrot shapes to form Love Monster’s eyebrows. Place these into position above the eyes, before cutting two small circles of the black to add pupils to the eyes, gluing these into place with a little water. With more of the black ready-to-roll icing, roll two carrot shapes to form Love Monster’s eyebrows. Place these into position above the eyes, before cutting two small circles of the black to add pupils to the eyes, gluing these into place with a little water. Finally, use the peach blush icing to mould hands and feet, using your hands. Place these into position on the cake, finishing them off with some small conical claws made from the white icing, glued into place with a little water. Finally, use the peach blush icing to mould hands and feet, using your hands. Place these into position on the cake, finishing them off with some small conical claws made from the white icing, glued into place with a little water. | {
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"content": "Preheat the oven to 180C/160C Fan/Gas 4 and grease and line two 20cm/8in sandwich tins.Cream together the butter and sugar in a large bowl using a wooden spoon until light, fluffy and pale in colour. In a separate bowl, whisk together the eggs and vanilla extract with a fork until smooth. Add the beaten egg to the butter and sugar mixture, a little at a time, mixing well between each addition. If the mixture looks like it’s starting to curdle, add a little of the flour to bind the mixture back together. Sieve the flour into the bowl and fold through until just combined – be careful not to over-mix.Divide the mixture between the two prepared tins and bake for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean.Leave the cakes to cool in the tin for 5–10 minutes, before turning out onto a wire rack to cool completely.To make the buttercream icing, whisk the butter well until smooth and very pale. Gradually add the icing sugar, a little at a time, mixing well after each addition. Add the vanilla extract and up to 1 tablespoon of water to loosen, if needed. Add the gel colouring a little at a time, mixing well until the desired shade is achieved. Cover the bowl and set aside (ideally overnight) until ready to use. The colours will continue to develop over time, so don’t panic if the colour isn’t right immediately.Use a serrated knife to slice any doming from the tops of the sponges. Invert one of the cakes and place it upside-down on top of the other. Cut the cake into the shape of Love Monster’s body (look at the recipe image for reference). Keep all the carved pieces of cake, as you will use them for the arms and ears. Soften the square edges with a serrated knife, trimming around the top of the cake.Remove the top layer and spread a small amount of the buttercream onto the base layer, ensuring you fill all the way to the edges. Place a small amount of buttercream in a piping bag and pipe a strip around the edge of the base cake to act as a dam. Fill the inside of the dam with a small amount of jam, if using, and spread it out evenly. Replace the top sponge, then cover the entire cake with a thin layer of buttercream to seal in all of the crumbs.Cut two arms and two ears from the reserved pieces of carved cake, then push these into place against the cake. Apply a little buttercream to these pieces to seal in any crumbs. Chill in the fridge for around 20 minutes to allow the buttercream to form a crust.To decorate the cake, cover it with a generous layer of buttercream, before using the back of a spoon to lift the buttercream into rough, textured spikes.Knead some of the white ready-to-roll icing until soft and pliable. Roll it out until around 5mm thick. Lay a piece of cling film over the icing before using a 5cm/2in round circle cutter and a 3cm/1¼in round circle cutter to cut out the two eyes (the cling film will ensure the edges of the eyes are curved and more cartoony-looking). Place these into position on the cake.Colour some of the white icing with the claret gel colouring, before cutting out a mouth shape with a sharp knife. Place this in position under the eyes. Cut two triangle shapes from the white icing and add these to the bottom of the mouth to form the teeth. You can ‘glue’ them into place with a little water.Cut a small heart shape out of the baby blue ready-to-roll icing, brushing the cut edges with your finger to soften these. Place the heart into position.Roll the black icing into lots of long, thin sausage shapes, before trimming into short lengths (around 5mm long). Place these all over the body, to add to the fur-like texture.With more of the black ready-to-roll icing, roll two carrot shapes to form Love Monster’s eyebrows. Place these into position above the eyes, before cutting two small circles of the black to add pupils to the eyes, gluing these into place with a little water.Finally, use the peach blush icing to mould hands and feet, using your hands. Place these into position on the cake, finishing them off with some small conical claws made from the white icing, glued into place with a little water. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line two 20cm/8in sandwich tins. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line two 20cm/8in sandwich tins. Cream together the butter and sugar in a large bowl using a wooden spoon until light, fluffy and pale in colour. In a separate bowl, whisk together the eggs and vanilla extract with a fork until smooth. Cream together the butter and sugar in a large bowl using a wooden spoon until light, fluffy and pale in colour. In a separate bowl, whisk together the eggs and vanilla extract with a fork until smooth. Add the beaten egg to the butter and sugar mixture, a little at a time, mixing well between each addition. If the mixture looks like it’s starting to curdle, add a little of the flour to bind the mixture back together. Sieve the flour into the bowl and fold through until just combined – be careful not to over-mix. Add the beaten egg to the butter and sugar mixture, a little at a time, mixing well between each addition. If the mixture looks like it’s starting to curdle, add a little of the flour to bind the mixture back together. Sieve the flour into the bowl and fold through until just combined – be careful not to over-mix. Divide the mixture between the two prepared tins and bake for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Divide the mixture between the two prepared tins and bake for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tin for 5–10 minutes, before turning out onto a wire rack to cool completely. Leave the cakes to cool in the tin for 5–10 minutes, before turning out onto a wire rack to cool completely. To make the buttercream icing, whisk the butter well until smooth and very pale. Gradually add the icing sugar, a little at a time, mixing well after each addition. Add the vanilla extract and up to 1 tablespoon of water to loosen, if needed. Add the gel colouring a little at a time, mixing well until the desired shade is achieved. Cover the bowl and set aside (ideally overnight) until ready to use. The colours will continue to develop over time, so don’t panic if the colour isn’t right immediately. To make the buttercream icing, whisk the butter well until smooth and very pale. Gradually add the icing sugar, a little at a time, mixing well after each addition. Add the vanilla extract and up to 1 tablespoon of water to loosen, if needed. Add the gel colouring a little at a time, mixing well until the desired shade is achieved. Cover the bowl and set aside (ideally overnight) until ready to use. The colours will continue to develop over time, so don’t panic if the colour isn’t right immediately. Use a serrated knife to slice any doming from the tops of the sponges. Invert one of the cakes and place it upside-down on top of the other. Cut the cake into the shape of Love Monster’s body (look at the recipe image for reference). Keep all the carved pieces of cake, as you will use them for the arms and ears. Soften the square edges with a serrated knife, trimming around the top of the cake. Use a serrated knife to slice any doming from the tops of the sponges. Invert one of the cakes and place it upside-down on top of the other. Cut the cake into the shape of Love Monster’s body (look at the recipe image for reference). Keep all the carved pieces of cake, as you will use them for the arms and ears. Soften the square edges with a serrated knife, trimming around the top of the cake. Remove the top layer and spread a small amount of the buttercream onto the base layer, ensuring you fill all the way to the edges. Place a small amount of buttercream in a piping bag and pipe a strip around the edge of the base cake to act as a dam. Fill the inside of the dam with a small amount of jam, if using, and spread it out evenly. Replace the top sponge, then cover the entire cake with a thin layer of buttercream to seal in all of the crumbs. Remove the top layer and spread a small amount of the buttercream onto the base layer, ensuring you fill all the way to the edges. Place a small amount of buttercream in a piping bag and pipe a strip around the edge of the base cake to act as a dam. Fill the inside of the dam with a small amount of jam, if using, and spread it out evenly. Replace the top sponge, then cover the entire cake with a thin layer of buttercream to seal in all of the crumbs. Cut two arms and two ears from the reserved pieces of carved cake, then push these into place against the cake. Apply a little buttercream to these pieces to seal in any crumbs. Chill in the fridge for around 20 minutes to allow the buttercream to form a crust. Cut two arms and two ears from the reserved pieces of carved cake, then push these into place against the cake. Apply a little buttercream to these pieces to seal in any crumbs. Chill in the fridge for around 20 minutes to allow the buttercream to form a crust. To decorate the cake, cover it with a generous layer of buttercream, before using the back of a spoon to lift the buttercream into rough, textured spikes. To decorate the cake, cover it with a generous layer of buttercream, before using the back of a spoon to lift the buttercream into rough, textured spikes. Knead some of the white ready-to-roll icing until soft and pliable. Roll it out until around 5mm thick. Lay a piece of cling film over the icing before using a 5cm/2in round circle cutter and a 3cm/1¼in round circle cutter to cut out the two eyes (the cling film will ensure the edges of the eyes are curved and more cartoony-looking). Place these into position on the cake. Knead some of the white ready-to-roll icing until soft and pliable. Roll it out until around 5mm thick. Lay a piece of cling film over the icing before using a 5cm/2in round circle cutter and a 3cm/1¼in round circle cutter to cut out the two eyes (the cling film will ensure the edges of the eyes are curved and more cartoony-looking). Place these into position on the cake. Colour some of the white icing with the claret gel colouring, before cutting out a mouth shape with a sharp knife. Place this in position under the eyes. Cut two triangle shapes from the white icing and add these to the bottom of the mouth to form the teeth. You can ‘glue’ them into place with a little water. Colour some of the white icing with the claret gel colouring, before cutting out a mouth shape with a sharp knife. Place this in position under the eyes. Cut two triangle shapes from the white icing and add these to the bottom of the mouth to form the teeth. You can ‘glue’ them into place with a little water. Cut a small heart shape out of the baby blue ready-to-roll icing, brushing the cut edges with your finger to soften these. Place the heart into position. Cut a small heart shape out of the baby blue ready-to-roll icing, brushing the cut edges with your finger to soften these. Place the heart into position. Roll the black icing into lots of long, thin sausage shapes, before trimming into short lengths (around 5mm long). Place these all over the body, to add to the fur-like texture. Roll the black icing into lots of long, thin sausage shapes, before trimming into short lengths (around 5mm long). Place these all over the body, to add to the fur-like texture. With more of the black ready-to-roll icing, roll two carrot shapes to form Love Monster’s eyebrows. Place these into position above the eyes, before cutting two small circles of the black to add pupils to the eyes, gluing these into place with a little water. With more of the black ready-to-roll icing, roll two carrot shapes to form Love Monster’s eyebrows. Place these into position above the eyes, before cutting two small circles of the black to add pupils to the eyes, gluing these into place with a little water. Finally, use the peach blush icing to mould hands and feet, using your hands. Place these into position on the cake, finishing them off with some small conical claws made from the white icing, glued into place with a little water. Finally, use the peach blush icing to mould hands and feet, using your hands. Place these into position on the cake, finishing them off with some small conical claws made from the white icing, glued into place with a little water."
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} | 1e950e125a0711e0162da831fc49de8930f680184ec8dbcf5d175b7f047ce4b5 | Mango and white chocolate cake recipe
Preheat the oven to 180C/160C Fan/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside.Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes.Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette knife, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use.To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely.Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make a cut on the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being cut, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed.Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit.To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance. Preheat the oven to 180C/160C Fan/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside. Preheat the oven to 180C/160C Fan/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside. Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes. Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes. Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette knife, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm. Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette knife, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use. To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely. To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely. Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make a cut on the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being cut, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed. Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make a cut on the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being cut, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed. Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit. Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit. To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake. To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance. | {
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"title": "Mango and white chocolate cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside.Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes.Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette knife, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use.To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely.Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make a cut on the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being cut, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed.Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit.To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance. Preheat the oven to 180C/160C Fan/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside. Preheat the oven to 180C/160C Fan/Gas 4 (160C fan). Grease two 18cm/7in loose bottomed, square sandwich tins with a little oil and then line with baking parchment. Sit on a baking sheet and set aside. Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes. Now make the sponge. It is easiest to use a food mixer set with a beater attachment for this, but you can also do it by hand. Cream together the butter and sugar until nicely combined. Add the eggs, one at a time, beating well between each addition. Then fold in the flour until the mixture is uniform and smooth. Divide the mixture evenly between the tins, spreading it out smoothly with the back of a spoon. Bake for 18-20 minutes. Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette knife, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm. Meanwhile, prepare the chocolate shards. Cut out a 28x33cm/11x13in piece of baking parchment and place it on a baking sheet. Melt the chocolate either in a bowl sitting on top of a pan of simmering water (do not allow the bowl to touch the water) or in 30 second blasts in the microwave, stirring between each go. Once melted, stir the chocolate until smooth and then pour it onto the centre of the prepared baking parchment. Pop a tiny dot of melted chocolate under each corner of the paper to stick it to the baking sheet and prevent it from moving about. Using a palette knife, spread the chocolate all over the paper right out to the edges in a smooth, even layer. Pop in the fridge for 30 minutes, or until set firm. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use. Meanwhile, prepare the icing. (Again this can be done in a food mixer set with the beater attachment or by hand.) Give the butter a quick beat to loosen it and then add the icing sugar and lemon and lime zests. Beat together until fully combined, smooth and creamy in texture. Set aside until ready to use. To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely. To check the cakes are cooked, insert a skewer into the centre of the cakes – if they are cooked it will come out clean. Once baked, remove from the oven and set aside to cool completely. Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make a cut on the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being cut, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed. Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate into twelve 11x7cm/4¼x2¾in rectangles. Carefully peel each one from the backing paper and lay on a clean board. Trim any ragged edges to neaten the shards up. Then make a cut on the diagonal about 3cm/1¼in down one long side for a nice decorative finish. If the shards feel like they are getting too soft at any point return them to the fridge briefly until hardened. Likewise, if they are shattering when being cut, it means they are too hard and brittle and so leave them to warm to room temperature before continuing. Return the prepared shards to the fridge until needed. Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit. Once cooled, remove the cakes from the tins and peel the paper away. Spread a small dot of buttercream icing onto the centre of a serving plate or cake stand. Sit one cake half on top to stick and then spread the top of this evenly with a third (about 200g/7oz) of the buttercream icing. Sit the remaining cake on top to sandwich the filling and then spread the remaining buttercream icing all over the top and sides of the cake evenly. It doesn’t have to look perfect as the whole cake will soon be covered with chocolate shards and fruit. To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake. To decorate, stick a shard, pointed side up and nicest side out, against the side of the cake, starting at one edge. Then add another, overlapping it slightly over the first. Then add a third in the same way to complete one side. Repeat to use up all the shards and cover all sides of the cake. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance. Scatter the mango pieces in a single layer all over the top of the cake. Sprinkle over the coconut and lime zest (if using) and it is ready to serve. If not serving straight away, this is best kept in the fridge to prevent the shards from melting. It can be prepared up to a day in advance."
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} | 9e59153f089c619a10b9d3282efeaf0842a1a3ca4d921e03d591be3ca1ad1b13 | Oxtail stew recipe
An average of 4.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oxtail_stew_91956_16x9.jpg This really rich oxtail stew recipe makes the most of this economical cut of meat for a British classic. 1.3kg/3lb oxtail, cut into chunky pieces (ask your butcher to do this for you)3 tbsp plain flour3–4 tbsp sunflower oil2 onions, thinly sliced2 garlic cloves, finely chopped2 carrots, finely chopped2 celery stalks, finely chopped4–5 sprigs thyme (or ½ tsp dried thyme)2 bay leaves300ml/½pint red wine500ml/18fl oz beef stock2 tbsp tomato puréesalt and freshly ground black pepper1 tbsp finely chopped flatleaf parsley, to serve (optional) 1.3kg/3lb oxtail, cut into chunky pieces (ask your butcher to do this for you) 3 tbsp plain flour 3–4 tbsp sunflower oil 2 onions, thinly sliced 2 garlic cloves, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4–5 sprigs thyme (or ½ tsp dried thyme) 2 bay leaves 300ml/½pint red wine 500ml/18fl oz beef stock 2 tbsp tomato purée salt and freshly ground black pepper 1 tbsp finely chopped flatleaf parsley, to serve (optional) Method Preheat the oven to 150C/130C Fan/Gas 2.Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then set aside on a plate. Repeat with the remaining oxtail pieces.Heat 2 tablespoons of the oil in a large frying pan. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. You may need to add extra oil if the pan looks dry at any point during the browning step. Put the browned oxtail into a flameproof casserole dish. (You may need to do this in batches.)Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce.After 3 hours, the meat should be falling off the bone and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm.Skim any fat that has pooled on the surface of the sauce.Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then set aside on a plate. Repeat with the remaining oxtail pieces. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then set aside on a plate. Repeat with the remaining oxtail pieces. Heat 2 tablespoons of the oil in a large frying pan. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. You may need to add extra oil if the pan looks dry at any point during the browning step. Put the browned oxtail into a flameproof casserole dish. (You may need to do this in batches.) Heat 2 tablespoons of the oil in a large frying pan. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. You may need to add extra oil if the pan looks dry at any point during the browning step. Put the browned oxtail into a flameproof casserole dish. (You may need to do this in batches.) Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce. After 3 hours, the meat should be falling off the bone and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm. After 3 hours, the meat should be falling off the bone and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm. Skim any fat that has pooled on the surface of the sauce. Skim any fat that has pooled on the surface of the sauce. Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables. Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables. | {
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"title": "Oxtail stew recipe",
"content": "An average of 4.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oxtail_stew_91956_16x9.jpg This really rich oxtail stew recipe makes the most of this economical cut of meat for a British classic. 1.3kg/3lb oxtail, cut into chunky pieces (ask your butcher to do this for you)3 tbsp plain flour3–4 tbsp sunflower oil2 onions, thinly sliced2 garlic cloves, finely chopped2 carrots, finely chopped2 celery stalks, finely chopped4–5 sprigs thyme (or ½ tsp dried thyme)2 bay leaves300ml/½pint red wine500ml/18fl oz beef stock2 tbsp tomato puréesalt and freshly ground black pepper1 tbsp finely chopped flatleaf parsley, to serve (optional) 1.3kg/3lb oxtail, cut into chunky pieces (ask your butcher to do this for you) 3 tbsp plain flour 3–4 tbsp sunflower oil 2 onions, thinly sliced 2 garlic cloves, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 4–5 sprigs thyme (or ½ tsp dried thyme) 2 bay leaves 300ml/½pint red wine 500ml/18fl oz beef stock 2 tbsp tomato purée salt and freshly ground black pepper 1 tbsp finely chopped flatleaf parsley, to serve (optional) Method Preheat the oven to 150C/130C Fan/Gas 2.Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then set aside on a plate. Repeat with the remaining oxtail pieces.Heat 2 tablespoons of the oil in a large frying pan. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. You may need to add extra oil if the pan looks dry at any point during the browning step. Put the browned oxtail into a flameproof casserole dish. (You may need to do this in batches.)Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce.After 3 hours, the meat should be falling off the bone and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm.Skim any fat that has pooled on the surface of the sauce.Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then set aside on a plate. Repeat with the remaining oxtail pieces. Wash the oxtail pieces and pat dry with kitchen paper. Trim off as much excess fat as possible. Put the flour in a freezer bag and season well with salt and pepper. Put half the oxtail pieces into the seasoned flour, toss well to coat then set aside on a plate. Repeat with the remaining oxtail pieces. Heat 2 tablespoons of the oil in a large frying pan. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. You may need to add extra oil if the pan looks dry at any point during the browning step. Put the browned oxtail into a flameproof casserole dish. (You may need to do this in batches.) Heat 2 tablespoons of the oil in a large frying pan. Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until dark brown all over. You may need to add extra oil if the pan looks dry at any point during the browning step. Put the browned oxtail into a flameproof casserole dish. (You may need to do this in batches.) Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Return the frying pan to a low heat and add the onions, garlic, carrots and celery. Add a little extra oil if necessary. Cook gently for 10 minutes, or until softened and lightly browned, stirring occasionally. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce. Tip the vegetables on top of the beef and add the thyme and bay leaves. Stir in the wine, beef stock and tomato purée. Season with salt and pepper, put the casserole on the heat and bring to a gentle simmer. Cover with a lid and cook in the centre of the oven for 3 hours. Stir after 1½ hours, turning the oxtail in the sauce. After 3 hours, the meat should be falling off the bone and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm. After 3 hours, the meat should be falling off the bone and the sauce should be thick. Remove the casserole dish from the oven and transfer the oxtail pieces to a plate, set aside and keep warm. Skim any fat that has pooled on the surface of the sauce. Skim any fat that has pooled on the surface of the sauce. Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables. Divide the oxtail pieces between six warmed plates and spoon over the sauce. Sprinkle with the chopped parsley, if using, and serve with mashed potato and steamed vegetables."
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} | c58ff49fac4e5ff562aa85bb3ee087868195bb7d31e0e2749c730ad6a300e0dc | Strawberry jam recipe
An average of 4.2 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/strawberry_jam_82129_16x9.jpg Learn how to get perfectly set strawberry jam by following Mary Berry’s simple instructions. You’ll need to pop a couple of plates in the freezer beforehand. 1kg/2lb 4oz fresh strawberries, washed, hulled and dried1 lemon, juice only 1kg/2lb 4oz jam sugar 1kg/2lb 4oz fresh strawberries, washed, hulled and dried 1 lemon, juice only 1kg/2lb 4oz jam sugar Method If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached.Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry. | {
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"title": "Strawberry jam recipe",
"content": "An average of 4.2 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/strawberry_jam_82129_16x9.jpg Learn how to get perfectly set strawberry jam by following Mary Berry’s simple instructions. You’ll need to pop a couple of plates in the freezer beforehand. 1kg/2lb 4oz fresh strawberries, washed, hulled and dried1 lemon, juice only 1kg/2lb 4oz jam sugar 1kg/2lb 4oz fresh strawberries, washed, hulled and dried 1 lemon, juice only 1kg/2lb 4oz jam sugar Method If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached.Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry."
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} | 5f16c8aee30f045d5d58c2d2525087b13b360d0a1e3adbc80b7255946fabe94c | Meat and potato pie recipe
For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender. Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water very gradually if needed. Knead the dough lightly, shape into a ball, wrap in clingfilm and chill in the fridge for 30 minutes, or until the beef mixture is cooked. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running slowly add the water through the funnel, until the mixture starts to come together.)Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6. Cook the potatoes in salted water until tender. Drain and set aside.When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly. Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry. Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce. Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape.Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside. Serve the hot pie with the reserved sauce on the side. For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender. For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender. Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water very gradually if needed. Knead the dough lightly, shape into a ball, wrap in clingfilm and chill in the fridge for 30 minutes, or until the beef mixture is cooked. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running slowly add the water through the funnel, until the mixture starts to come together.) Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water very gradually if needed. Knead the dough lightly, shape into a ball, wrap in clingfilm and chill in the fridge for 30 minutes, or until the beef mixture is cooked. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running slowly add the water through the funnel, until the mixture starts to come together.) Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6. Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6. Cook the potatoes in salted water until tender. Drain and set aside. Cook the potatoes in salted water until tender. Drain and set aside. When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly. When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly. Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry. Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry. Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce. Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce. Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape. Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape. Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside. Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside. Serve the hot pie with the reserved sauce on the side. Serve the hot pie with the reserved sauce on the side. | {
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"content": "For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender. Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water very gradually if needed. Knead the dough lightly, shape into a ball, wrap in clingfilm and chill in the fridge for 30 minutes, or until the beef mixture is cooked. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running slowly add the water through the funnel, until the mixture starts to come together.)Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6. Cook the potatoes in salted water until tender. Drain and set aside.When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly. Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry. Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce. Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape.Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside. Serve the hot pie with the reserved sauce on the side. For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender. For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Pour in enough water to cover the contents of the pan and bring to the boil. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender. Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water very gradually if needed. Knead the dough lightly, shape into a ball, wrap in clingfilm and chill in the fridge for 30 minutes, or until the beef mixture is cooked. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running slowly add the water through the funnel, until the mixture starts to come together.) Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Using your fingertips, rub the fat into the flour until the mixture has the texture of breadcrumbs, and no large lumps of fat remain. Add the water and mix with a cutlery knife until the pastry begins to come together. Add more water very gradually if needed. Knead the dough lightly, shape into a ball, wrap in clingfilm and chill in the fridge for 30 minutes, or until the beef mixture is cooked. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. With the motor running slowly add the water through the funnel, until the mixture starts to come together.) Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6. Once the meat has been cooking for two hours, preheat the oven to 200C/400F/Gas 6. Cook the potatoes in salted water until tender. Drain and set aside. Cook the potatoes in salted water until tender. Drain and set aside. When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly. When the meat is tender, remove the pan from the heat. Ladle some of the liquid from the meat into a jug to cool. Mix together the gravy granules and meat extract, and gradually add to the cooled liquid, mixing in thoroughly. Pour over the meat, and heat gently until simmering. Once simmering, remove from the heat and leave to cool slightly. Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry. Remove the pastry from the fridge. Cut a small amount of pastry and roll it out on a lightly floured work surface to a 3mm/⅛in thickness . Cut the pastry into thin strips. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry. Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce. Strain the meat and onions, reserving the sauce. Spread the meat and onions in an even layer in the base of the dish. Layer the potatoes on top of the meat and onions. Pour the reserved sauce over the filling, until just below the top of the potatoes. Reserve any remaining sauce. Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape. Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. Brush the strips of pastry on the rim of the dish with beaten egg, and place the pastry lid on top. Press the edges to seal, and brush the lid of the pie with the remaining beaten egg. Cut a few slits in the lid of the pie to allow steam to escape. Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside. Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside. Serve the hot pie with the reserved sauce on the side. Serve the hot pie with the reserved sauce on the side."
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} | db80af4f98496e41b4a13463ea70e27280f5de4ba6ca8b10c61650c0d2490350 | Spiced cauliflower recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_cauliflower_68420_16x9.jpg Try this recipe as a perfect side-dish to many curries. It could also be served as a vegetarian curry. Each serving contains 142kcal, 5g protein, 11g carbohydrate (of which 9g sugars), 8g fat (of which 4.5g saturates), 3g fibre and 0.3g salt. 2 tbsp ghee or vegetable oil2 tsp chilli powder2 tsp ground cumin2 tsp ground coriander2 tsp turmeric2 tsp ground black pepper1 cauliflower, broken into small florets25g/1oz tamarind paste (optional)250ml/9fl oz boiling water1 tbsp vinegarsalt 2 tbsp ghee or vegetable oil 2 tsp chilli powder 2 tsp ground cumin 2 tsp ground coriander 2 tsp turmeric 2 tsp ground black pepper 1 cauliflower, broken into small florets 25g/1oz tamarind paste (optional) 250ml/9fl oz boiling water 1 tbsp vinegar salt Method Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture.Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender. Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture. Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture. Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender. Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender. | {
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"title": "Spiced cauliflower recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_cauliflower_68420_16x9.jpg Try this recipe as a perfect side-dish to many curries. It could also be served as a vegetarian curry. Each serving contains 142kcal, 5g protein, 11g carbohydrate (of which 9g sugars), 8g fat (of which 4.5g saturates), 3g fibre and 0.3g salt. 2 tbsp ghee or vegetable oil2 tsp chilli powder2 tsp ground cumin2 tsp ground coriander2 tsp turmeric2 tsp ground black pepper1 cauliflower, broken into small florets25g/1oz tamarind paste (optional)250ml/9fl oz boiling water1 tbsp vinegarsalt 2 tbsp ghee or vegetable oil 2 tsp chilli powder 2 tsp ground cumin 2 tsp ground coriander 2 tsp turmeric 2 tsp ground black pepper 1 cauliflower, broken into small florets 25g/1oz tamarind paste (optional) 250ml/9fl oz boiling water 1 tbsp vinegar salt Method Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture.Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender. Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture. Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture. Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender. Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender."
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"$oid": "68bad34ceb3bdbfd0cc010fb"
} | 52ad9d78eeff22f10dc37591651ffe8baf8891689be86515d61fac11139a245f | Birthday cupcakes recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cupcakes_99366_16x9.jpg For next-level cupcakes with a swirl of silky buttercream generous and firm enough to hold a birthday candle in place, follow the step-by-step video. Ideal for birthdays and other special occasions as the buttercream holds well without forming a crust. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz arrowroot or cornflour2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz arrowroot or cornflour 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder 300g/10½oz icing sugar25g/1oz liquid glucose50g/1¾oz condensed milk2 tsp vanilla extract or other flavouring200g/7oz unsalted butter, softened100g/3½oz baking margarine, softened200g/7oz icing sugar100ml/3¾fl oz double creamfew drops food colouring or flavouringsugar sprinkles, to decorate 300g/10½oz icing sugar 25g/1oz liquid glucose 50g/1¾oz condensed milk 2 tsp vanilla extract or other flavouring 200g/7oz unsalted butter, softened 100g/3½oz baking margarine, softened 200g/7oz icing sugar 100ml/3¾fl oz double cream few drops food colouring or flavouring sugar sprinkles, to decorate Method For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift and beat the flour and baking powder into the butter mixture in batches until smooth.Spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch. Remove the cupcakes from the oven and set aside to cool.Meanwhile, for the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.)To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle.To pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sprinkles. For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases. For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift and beat the flour and baking powder into the butter mixture in batches until smooth. Sift and beat the flour and baking powder into the butter mixture in batches until smooth. Spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch. Remove the cupcakes from the oven and set aside to cool. Spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch. Remove the cupcakes from the oven and set aside to cool. Meanwhile, for the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. Meanwhile, for the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle. To pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sprinkles. To pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sprinkles. | {
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"title": "Birthday cupcakes recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cupcakes_99366_16x9.jpg For next-level cupcakes with a swirl of silky buttercream generous and firm enough to hold a birthday candle in place, follow the step-by-step video. Ideal for birthdays and other special occasions as the buttercream holds well without forming a crust. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz arrowroot or cornflour2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz arrowroot or cornflour 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder 300g/10½oz icing sugar25g/1oz liquid glucose50g/1¾oz condensed milk2 tsp vanilla extract or other flavouring200g/7oz unsalted butter, softened100g/3½oz baking margarine, softened200g/7oz icing sugar100ml/3¾fl oz double creamfew drops food colouring or flavouringsugar sprinkles, to decorate 300g/10½oz icing sugar 25g/1oz liquid glucose 50g/1¾oz condensed milk 2 tsp vanilla extract or other flavouring 200g/7oz unsalted butter, softened 100g/3½oz baking margarine, softened 200g/7oz icing sugar 100ml/3¾fl oz double cream few drops food colouring or flavouring sugar sprinkles, to decorate Method For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift and beat the flour and baking powder into the butter mixture in batches until smooth.Spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch. Remove the cupcakes from the oven and set aside to cool.Meanwhile, for the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth.In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.)To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle.To pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sprinkles. For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases. For the cupcakes, preheat the oven to180C/350F/Gas 4. Line a muffin tin with cases. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cornflour (or arrowroot) and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift and beat the flour and baking powder into the butter mixture in batches until smooth. Sift and beat the flour and baking powder into the butter mixture in batches until smooth. Spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch. Remove the cupcakes from the oven and set aside to cool. Spoon the mixture into the paper cases until about two-third full, then bake for 20-25 minute or until the top is springy to the touch. Remove the cupcakes from the oven and set aside to cool. Meanwhile, for the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. Meanwhile, for the buttercream, mix the icing sugar, glucose, condensed milk, flavouring and butter with an electric mixer in a bowl until smooth and light, then beat in the baking margarine until smooth. In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) In a jug, stir the icing sugar into the cream until dissolved, then add any colouring or flavouring you want, or just leave it plain. Beat this gradually into the butter mixture until light and fluffy. (This buttercream keeps very well covered at room temperature for 2-3 days and can be warmed slightly and re-beaten if the texture is too firm.) To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife or use a piping bag. Either fill a disposable piping bag with the icing and snip off the end or fill a piping bag fitted with a large star nozzle. To pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sprinkles. To pipe on the icing, start at the outside edge piping round the edge of the cupcake in a spiral towards the centre. When you reach the top, pull up quickly to finish the swirl. Decorate with sprinkles."
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} | 4b87031aa85896ce42f9242f2f71f7f1419600d1cd6d835b8ce1a012b601f3a7 | Salted caramel millionaire’s shortbread recipe
An average of 3.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_39300_16x9.jpg The classic British treat gets a makeover with salted caramel. 175g/6oz unsalted butter75g/2½ oz caster sugar1 vanilla pod, split and seeds scraped out 225g/8oz plain flour 175g/6oz unsalted butter 75g/2½ oz caster sugar 1 vanilla pod, split and seeds scraped out 225g/8oz plain flour 200g/7oz unsalted butter1 x 397g/14oz can condensed milk4 tbsp golden syrup1 tsp sea salt 200g/7oz unsalted butter 1 x 397g/14oz can condensed milk 4 tbsp golden syrup 1 tsp sea salt 350g/12oz milk chocolate 350g/12oz milk chocolate Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutesPour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly. Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares. | {
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"content": "An average of 3.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_39300_16x9.jpg The classic British treat gets a makeover with salted caramel. 175g/6oz unsalted butter75g/2½ oz caster sugar1 vanilla pod, split and seeds scraped out 225g/8oz plain flour 175g/6oz unsalted butter 75g/2½ oz caster sugar 1 vanilla pod, split and seeds scraped out 225g/8oz plain flour 200g/7oz unsalted butter1 x 397g/14oz can condensed milk4 tbsp golden syrup1 tsp sea salt 200g/7oz unsalted butter 1 x 397g/14oz can condensed milk 4 tbsp golden syrup 1 tsp sea salt 350g/12oz milk chocolate 350g/12oz milk chocolate Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutesPour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork. Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly. Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares."
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} | 91a71895055b9f2482c571d527eb8e455fc37313a061a5a71e3d85779633bc9f | Birria tacos recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/birria_tacos_86772_16x9.jpg Birria is a deeply flavoured, soupy stew from Jalisco in western Mexico. It's traditionally made with goat meat, although nowadays beef is widely used. The meat is cooked in an adobo, a sauce made with chillies, spices and vinegar. The birria can be eaten in a bowl like a soup, or in tacos or quesadillas (see Tip). 1 piece beef osso buco (beef shin on the marrowbone)2 tbsp sunflower oil700g/1lb 9oz braising steak, cut into 10cm/4in chunks 1 piece beef osso buco (beef shin on the marrowbone) 2 tbsp sunflower oil 700g/1lb 9oz braising steak, cut into 10cm/4in chunks 5 guajillo chillies, stem and seeds removed2 ancho chillies, stem and seeds removed3 plum tomatoes, cut into chunks1 onion, cut into chunks5 garlic cloves, peeled1 tsp dried oregano6 black peppercorns1 tsp ground ginger1 tsp ground cumin1 tsp ground cinnamon2 cloves1 tsp white wine vinegar15g/½oz sea salt flakes 5 guajillo chillies, stem and seeds removed 2 ancho chillies, stem and seeds removed 3 plum tomatoes, cut into chunks 1 onion, cut into chunks 5 garlic cloves, peeled 1 tsp dried oregano 6 black peppercorns 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground cinnamon 2 cloves 1 tsp white wine vinegar 15g/½oz sea salt flakes 18 corn tortillas, warmedsmall bunch fresh coriander, chopped½ onion, finely chopped2 limes, cut into wedgesspicy salsa of your choice 18 corn tortillas, warmed small bunch fresh coriander, chopped ½ onion, finely chopped 2 limes, cut into wedges spicy salsa of your choice Method You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool.When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge.To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate.Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart.When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter.To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool. You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool. When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge. When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge. To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate. Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart. Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart. When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter. When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter. To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. Recipe tips If you can’t find good quality corn tortillas, use flour tortillas. To serve as a stew, simply spoon the meat and its broth into bowls and top with the chopped onion and coriander. Serve with lime wedges. To serve as quesabirrias, remove the birria meat from the broth. Drench a corn tortilla in the broth and then add to a hot frying pan and scatter with grated cheese. Top with the beef and then fold in half. Repeat to use up all your tortillas and meat. Serve with the same garnishes as the tacos as well as bowls of the leftover broth, for dunking. | {
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"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/birria_tacos_86772_16x9.jpg Birria is a deeply flavoured, soupy stew from Jalisco in western Mexico. It's traditionally made with goat meat, although nowadays beef is widely used. The meat is cooked in an adobo, a sauce made with chillies, spices and vinegar. The birria can be eaten in a bowl like a soup, or in tacos or quesadillas (see Tip). 1 piece beef osso buco (beef shin on the marrowbone)2 tbsp sunflower oil700g/1lb 9oz braising steak, cut into 10cm/4in chunks 1 piece beef osso buco (beef shin on the marrowbone) 2 tbsp sunflower oil 700g/1lb 9oz braising steak, cut into 10cm/4in chunks 5 guajillo chillies, stem and seeds removed2 ancho chillies, stem and seeds removed3 plum tomatoes, cut into chunks1 onion, cut into chunks5 garlic cloves, peeled1 tsp dried oregano6 black peppercorns1 tsp ground ginger1 tsp ground cumin1 tsp ground cinnamon2 cloves1 tsp white wine vinegar15g/½oz sea salt flakes 5 guajillo chillies, stem and seeds removed 2 ancho chillies, stem and seeds removed 3 plum tomatoes, cut into chunks 1 onion, cut into chunks 5 garlic cloves, peeled 1 tsp dried oregano 6 black peppercorns 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground cinnamon 2 cloves 1 tsp white wine vinegar 15g/½oz sea salt flakes 18 corn tortillas, warmedsmall bunch fresh coriander, chopped½ onion, finely chopped2 limes, cut into wedgesspicy salsa of your choice 18 corn tortillas, warmed small bunch fresh coriander, chopped ½ onion, finely chopped 2 limes, cut into wedges spicy salsa of your choice Method You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool.When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge.To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate.Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart.When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter.To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool. You can make the adobo a day ahead. Heat a frying pan over a medium heat and toast the chillies for 15 seconds on each side. Put the chillies in a saucepan, add the tomatoes, onion and garlic and 400ml/14fl oz water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and set aside to cool. When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge. When cool, use a slotted spoon to transfer the chillies, tomatoes, onion and garlic to a blender. Add the oregano and all the spices, vinegar and salt. Rub the sauce through a sieve into a bowl and set aside or chill in the fridge. To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. To make the birria, cut the meat from the osso buco into small cubes, reserving the marrow bone. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate. Heat the oil in a large casserole (ideally cast iron) over a medium heat and brown the beef in batches, removing each browned batch to a large plate. Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart. Once all the beef is browned, return it to the casserole, add the marrow bone, the adobo and 2 litres/3½ pints water. Bring to the boil and then reduce the heat and simmer gently for 2½–3 hours, until the meat is very tender and falling apart. When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter. When the meat is ready, remove it from the broth, discarding the marrow bone. Shred the meat and place it on a platter. To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. To serve, pour the broth into individual cups. Add some shredded beef to your tortillas and top with chopped coriander, onion, a squeeze of lime juice and some spicy salsa. Dunk the birria taco in the broth. Recipe tips If you can’t find good quality corn tortillas, use flour tortillas. To serve as a stew, simply spoon the meat and its broth into bowls and top with the chopped onion and coriander. Serve with lime wedges. To serve as quesabirrias, remove the birria meat from the broth. Drench a corn tortilla in the broth and then add to a hot frying pan and scatter with grated cheese. Top with the beef and then fold in half. Repeat to use up all your tortillas and meat. Serve with the same garnishes as the tacos as well as bowls of the leftover broth, for dunking."
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} | 36c8e10b0dd495c1a1a68f9332469e4c92e5f159e1d0bb205dad4ceea08a3d75 | Pico de gallo recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pico_de_gallo_38112_16x9.jpg This fresh tomato salsa – known as pico de gallo in Mexico – is delicious as a side dish, a topping for tacos, or a dip to serve with tortilla chips. There are different versions, but when made with red tomatoes, white onion, coriander and green chilli, it is sometimes called ‘salsa mexicana’ or ‘salsa bandera’, because it has the colours of the Mexican flag. 3 plum tomatoes, finely chopped½ onion, finely chopped1 fresh jalapeño, finely chopped10 sprigs fresh coriander, finely chopped½ lime, juice only½ tsp sea salt flakestortilla chips, to serve 3 plum tomatoes, finely chopped ½ onion, finely chopped 1 fresh jalapeño, finely chopped 10 sprigs fresh coriander, finely chopped ½ lime, juice only ½ tsp sea salt flakes tortilla chips, to serve Method Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again.Chill in the fridge for 15 minutes.Serve with tortilla chips. Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again. Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again. Chill in the fridge for 15 minutes. Chill in the fridge for 15 minutes. Serve with tortilla chips. Serve with tortilla chips. | {
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"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pico_de_gallo_38112_16x9.jpg This fresh tomato salsa – known as pico de gallo in Mexico – is delicious as a side dish, a topping for tacos, or a dip to serve with tortilla chips. There are different versions, but when made with red tomatoes, white onion, coriander and green chilli, it is sometimes called ‘salsa mexicana’ or ‘salsa bandera’, because it has the colours of the Mexican flag. 3 plum tomatoes, finely chopped½ onion, finely chopped1 fresh jalapeño, finely chopped10 sprigs fresh coriander, finely chopped½ lime, juice only½ tsp sea salt flakestortilla chips, to serve 3 plum tomatoes, finely chopped ½ onion, finely chopped 1 fresh jalapeño, finely chopped 10 sprigs fresh coriander, finely chopped ½ lime, juice only ½ tsp sea salt flakes tortilla chips, to serve Method Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again.Chill in the fridge for 15 minutes.Serve with tortilla chips. Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again. Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again. Chill in the fridge for 15 minutes. Chill in the fridge for 15 minutes. Serve with tortilla chips. Serve with tortilla chips."
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} | 93d08dd01d36755b486a9b1e66fe7fd4544c00f14f70e421858ebb6d72024082 | Marzipan berry cakes recipe
An average of 4.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/marzipan_berry_cakes_91508_16x9.jpg Small, warm almondy cakes are just the thing after a frosty Christmas walk. A little cream would be appropriate here. 180g/6¼oz caster sugar180g/6¼oz butter, softened2 free-range eggs80g/2¾oz plain flour150g/5oz ground almonds100g/3½oz marzipan, cut into 1cm/½in pieces100g/3½oz blueberriesicing sugar, to serve 180g/6¼oz caster sugar 180g/6¼oz butter, softened 2 free-range eggs 80g/2¾oz plain flour 150g/5oz ground almonds 100g/3½oz marzipan, cut into 1cm/½in pieces 100g/3½oz blueberries icing sugar, to serve Method Preheat the oven to 180C/350F/Gas 4.Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.Fold the marzipan into the mixture.Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.Bake the cakes for 30 minutes, or until springy to the touch.Sprinkle with a little icing sugar and serve warm. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy. Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated. Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated. Fold the marzipan into the mixture. Fold the marzipan into the mixture. Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one. Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one. Bake the cakes for 30 minutes, or until springy to the touch. Bake the cakes for 30 minutes, or until springy to the touch. Sprinkle with a little icing sugar and serve warm. Sprinkle with a little icing sugar and serve warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/marzipan_berry_cakes_91508",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Marzipan berry cakes recipe",
"content": "An average of 4.9 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/marzipan_berry_cakes_91508_16x9.jpg Small, warm almondy cakes are just the thing after a frosty Christmas walk. A little cream would be appropriate here. 180g/6¼oz caster sugar180g/6¼oz butter, softened2 free-range eggs80g/2¾oz plain flour150g/5oz ground almonds100g/3½oz marzipan, cut into 1cm/½in pieces100g/3½oz blueberriesicing sugar, to serve 180g/6¼oz caster sugar 180g/6¼oz butter, softened 2 free-range eggs 80g/2¾oz plain flour 150g/5oz ground almonds 100g/3½oz marzipan, cut into 1cm/½in pieces 100g/3½oz blueberries icing sugar, to serve Method Preheat the oven to 180C/350F/Gas 4.Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.Fold the marzipan into the mixture.Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.Bake the cakes for 30 minutes, or until springy to the touch.Sprinkle with a little icing sugar and serve warm. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy. Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated. Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated. Fold the marzipan into the mixture. Fold the marzipan into the mixture. Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one. Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one. Bake the cakes for 30 minutes, or until springy to the touch. Bake the cakes for 30 minutes, or until springy to the touch. Sprinkle with a little icing sugar and serve warm. Sprinkle with a little icing sugar and serve warm."
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} | 74de72c9191fe4eab1ddfb201e35e46a43a4c453d9ff90d75c870163c04a8510 | Matt's tapas – sautéed squid and sobrasada toast recipe
Matt's tapas – sautéed squid, sobrasada toast and prawns cooked in salt An average of 3.0 out of 5 stars from 2 ratings This tapas recipe contains three separate dishes for a summer evening meal to share. 5 tbsp olive oil, plus extra to serve1 garlic clove, smashed, plus 2 whole garlic clovesfew sprigs fresh thyme2 tbsp panko breadcrumbs 600g/1lb 5oz ripe tomatoes 100g/3½oz stale bread, crusts removed1 tbsp sherry vinegar4 small–medium squid with tentacles, cleaned and cut into rings squeeze lemon juicesalt and freshly ground black pepper 5 tbsp olive oil, plus extra to serve 1 garlic clove, smashed, plus 2 whole garlic cloves few sprigs fresh thyme 2 tbsp panko breadcrumbs 600g/1lb 5oz ripe tomatoes 100g/3½oz stale bread, crusts removed 1 tbsp sherry vinegar 4 small–medium squid with tentacles, cleaned and cut into rings squeeze lemon juice salt and freshly ground black pepper 2 tbsp olive oil1 onion, diced2 garlic cloves, minced 500g/1lb 2oz clams, scrubbed and debearded2 padron peppers, roughly chopped 100ml/3½fl oz fino sherry2 tbsp roughly chopped fresh flatleaf parsley 100g/3½oz sobrasada, cut into small pieces2 slices sourdough bread, toasted 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 500g/1lb 2oz clams, scrubbed and debearded 2 padron peppers, roughly chopped 100ml/3½fl oz fino sherry 2 tbsp roughly chopped fresh flatleaf parsley 100g/3½oz sobrasada, cut into small pieces 2 slices sourdough bread, toasted 1–2 free-range egg whites, beaten 600g/1lb 5oz coarse sea salt 1 tbsp fennel seeds 2 bay leaves, torn1 lemon, zest and juice4 large raw carabineros prawns, shells and heads onlemon wedges, to serveolive oil, to serve 1–2 free-range egg whites, beaten 600g/1lb 5oz coarse sea salt 1 tbsp fennel seeds 2 bay leaves, torn 1 lemon, zest and juice 4 large raw carabineros prawns, shells and heads on lemon wedges, to serve olive oil, to serve Method To make the sautéed squid with salmorejo, heat 1 tablespoon oil in a frying pan and fry the smashed garlic clove and thyme. Add the breadcrumbs and toast until golden. Leave to drain on some kitchen paper. Blitz the tomatoes, bread, remaining garlic, 3 tablespoons of oil and vinegar in a blender until smooth. Taste and season with salt and pepper. Let down with water if necessary. Set aside. Season the squid with salt and pepper. Heat a frying pan until scorching hot, add the remaining tablespoon of oil and immediately add the squid. cooking for a minute or two to colour and cook through. Add the squeeze of lemon juice then remove the squid and serve with more oil, the tomato sauce and a tablespoon of the toasted breadcrumb mixture. To make the sobrasada toast with clams, heat the oil in a large saucepan and fry the onion and garlic for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams, peppers and sherry. Put the lid on and steam open for a few minutes. Discard any clams that remain closed. Add the parsley and stir. Spread the sobrasada over the toasted sourdough bread and spoon the clam mixture over the top. To make the prawns cooked in salt, preheat the oven to 220C/200C Fan/Gas 7. Mix the egg whites, salt, fennel seeds, bay and lemon zest in a roasting tin. Bury the prawns in the salt mixture and cook in the oven for 10 minutes. Leave to rest for about 3 minutes then break into the salt mixture and unpeel the prawns. Serve the prawns with a squeeze lemon and some olive oil. To make the sautéed squid with salmorejo, heat 1 tablespoon oil in a frying pan and fry the smashed garlic clove and thyme. Add the breadcrumbs and toast until golden. Leave to drain on some kitchen paper. To make the sautéed squid with salmorejo, heat 1 tablespoon oil in a frying pan and fry the smashed garlic clove and thyme. Add the breadcrumbs and toast until golden. Leave to drain on some kitchen paper. Blitz the tomatoes, bread, remaining garlic, 3 tablespoons of oil and vinegar in a blender until smooth. Taste and season with salt and pepper. Let down with water if necessary. Set aside. Blitz the tomatoes, bread, remaining garlic, 3 tablespoons of oil and vinegar in a blender until smooth. Taste and season with salt and pepper. Let down with water if necessary. Set aside. Season the squid with salt and pepper. Heat a frying pan until scorching hot, add the remaining tablespoon of oil and immediately add the squid. cooking for a minute or two to colour and cook through. Add the squeeze of lemon juice then remove the squid and serve with more oil, the tomato sauce and a tablespoon of the toasted breadcrumb mixture. Season the squid with salt and pepper. Heat a frying pan until scorching hot, add the remaining tablespoon of oil and immediately add the squid. cooking for a minute or two to colour and cook through. Add the squeeze of lemon juice then remove the squid and serve with more oil, the tomato sauce and a tablespoon of the toasted breadcrumb mixture. To make the sobrasada toast with clams, heat the oil in a large saucepan and fry the onion and garlic for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams, peppers and sherry. Put the lid on and steam open for a few minutes. Discard any clams that remain closed. Add the parsley and stir. Spread the sobrasada over the toasted sourdough bread and spoon the clam mixture over the top. To make the sobrasada toast with clams, heat the oil in a large saucepan and fry the onion and garlic for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams, peppers and sherry. Put the lid on and steam open for a few minutes. Discard any clams that remain closed. Add the parsley and stir. Spread the sobrasada over the toasted sourdough bread and spoon the clam mixture over the top. To make the prawns cooked in salt, preheat the oven to 220C/200C Fan/Gas 7. Mix the egg whites, salt, fennel seeds, bay and lemon zest in a roasting tin. Bury the prawns in the salt mixture and cook in the oven for 10 minutes. Leave to rest for about 3 minutes then break into the salt mixture and unpeel the prawns. Serve the prawns with a squeeze lemon and some olive oil. To make the prawns cooked in salt, preheat the oven to 220C/200C Fan/Gas 7. Mix the egg whites, salt, fennel seeds, bay and lemon zest in a roasting tin. Bury the prawns in the salt mixture and cook in the oven for 10 minutes. Leave to rest for about 3 minutes then break into the salt mixture and unpeel the prawns. Serve the prawns with a squeeze lemon and some olive oil. | {
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"title": "Matt's tapas – sautéed squid and sobrasada toast recipe",
"content": "Matt's tapas – sautéed squid, sobrasada toast and prawns cooked in salt An average of 3.0 out of 5 stars from 2 ratings This tapas recipe contains three separate dishes for a summer evening meal to share. 5 tbsp olive oil, plus extra to serve1 garlic clove, smashed, plus 2 whole garlic clovesfew sprigs fresh thyme2 tbsp panko breadcrumbs 600g/1lb 5oz ripe tomatoes 100g/3½oz stale bread, crusts removed1 tbsp sherry vinegar4 small–medium squid with tentacles, cleaned and cut into rings squeeze lemon juicesalt and freshly ground black pepper 5 tbsp olive oil, plus extra to serve 1 garlic clove, smashed, plus 2 whole garlic cloves few sprigs fresh thyme 2 tbsp panko breadcrumbs 600g/1lb 5oz ripe tomatoes 100g/3½oz stale bread, crusts removed 1 tbsp sherry vinegar 4 small–medium squid with tentacles, cleaned and cut into rings squeeze lemon juice salt and freshly ground black pepper 2 tbsp olive oil1 onion, diced2 garlic cloves, minced 500g/1lb 2oz clams, scrubbed and debearded2 padron peppers, roughly chopped 100ml/3½fl oz fino sherry2 tbsp roughly chopped fresh flatleaf parsley 100g/3½oz sobrasada, cut into small pieces2 slices sourdough bread, toasted 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 500g/1lb 2oz clams, scrubbed and debearded 2 padron peppers, roughly chopped 100ml/3½fl oz fino sherry 2 tbsp roughly chopped fresh flatleaf parsley 100g/3½oz sobrasada, cut into small pieces 2 slices sourdough bread, toasted 1–2 free-range egg whites, beaten 600g/1lb 5oz coarse sea salt 1 tbsp fennel seeds 2 bay leaves, torn1 lemon, zest and juice4 large raw carabineros prawns, shells and heads onlemon wedges, to serveolive oil, to serve 1–2 free-range egg whites, beaten 600g/1lb 5oz coarse sea salt 1 tbsp fennel seeds 2 bay leaves, torn 1 lemon, zest and juice 4 large raw carabineros prawns, shells and heads on lemon wedges, to serve olive oil, to serve Method To make the sautéed squid with salmorejo, heat 1 tablespoon oil in a frying pan and fry the smashed garlic clove and thyme. Add the breadcrumbs and toast until golden. Leave to drain on some kitchen paper. Blitz the tomatoes, bread, remaining garlic, 3 tablespoons of oil and vinegar in a blender until smooth. Taste and season with salt and pepper. Let down with water if necessary. Set aside. Season the squid with salt and pepper. Heat a frying pan until scorching hot, add the remaining tablespoon of oil and immediately add the squid. cooking for a minute or two to colour and cook through. Add the squeeze of lemon juice then remove the squid and serve with more oil, the tomato sauce and a tablespoon of the toasted breadcrumb mixture. To make the sobrasada toast with clams, heat the oil in a large saucepan and fry the onion and garlic for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams, peppers and sherry. Put the lid on and steam open for a few minutes. Discard any clams that remain closed. Add the parsley and stir. Spread the sobrasada over the toasted sourdough bread and spoon the clam mixture over the top. To make the prawns cooked in salt, preheat the oven to 220C/200C Fan/Gas 7. Mix the egg whites, salt, fennel seeds, bay and lemon zest in a roasting tin. Bury the prawns in the salt mixture and cook in the oven for 10 minutes. Leave to rest for about 3 minutes then break into the salt mixture and unpeel the prawns. Serve the prawns with a squeeze lemon and some olive oil. To make the sautéed squid with salmorejo, heat 1 tablespoon oil in a frying pan and fry the smashed garlic clove and thyme. Add the breadcrumbs and toast until golden. Leave to drain on some kitchen paper. To make the sautéed squid with salmorejo, heat 1 tablespoon oil in a frying pan and fry the smashed garlic clove and thyme. Add the breadcrumbs and toast until golden. Leave to drain on some kitchen paper. Blitz the tomatoes, bread, remaining garlic, 3 tablespoons of oil and vinegar in a blender until smooth. Taste and season with salt and pepper. Let down with water if necessary. Set aside. Blitz the tomatoes, bread, remaining garlic, 3 tablespoons of oil and vinegar in a blender until smooth. Taste and season with salt and pepper. Let down with water if necessary. Set aside. Season the squid with salt and pepper. Heat a frying pan until scorching hot, add the remaining tablespoon of oil and immediately add the squid. cooking for a minute or two to colour and cook through. Add the squeeze of lemon juice then remove the squid and serve with more oil, the tomato sauce and a tablespoon of the toasted breadcrumb mixture. Season the squid with salt and pepper. Heat a frying pan until scorching hot, add the remaining tablespoon of oil and immediately add the squid. cooking for a minute or two to colour and cook through. Add the squeeze of lemon juice then remove the squid and serve with more oil, the tomato sauce and a tablespoon of the toasted breadcrumb mixture. To make the sobrasada toast with clams, heat the oil in a large saucepan and fry the onion and garlic for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams, peppers and sherry. Put the lid on and steam open for a few minutes. Discard any clams that remain closed. Add the parsley and stir. Spread the sobrasada over the toasted sourdough bread and spoon the clam mixture over the top. To make the sobrasada toast with clams, heat the oil in a large saucepan and fry the onion and garlic for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Add the clams, peppers and sherry. Put the lid on and steam open for a few minutes. Discard any clams that remain closed. Add the parsley and stir. Spread the sobrasada over the toasted sourdough bread and spoon the clam mixture over the top. To make the prawns cooked in salt, preheat the oven to 220C/200C Fan/Gas 7. Mix the egg whites, salt, fennel seeds, bay and lemon zest in a roasting tin. Bury the prawns in the salt mixture and cook in the oven for 10 minutes. Leave to rest for about 3 minutes then break into the salt mixture and unpeel the prawns. Serve the prawns with a squeeze lemon and some olive oil. To make the prawns cooked in salt, preheat the oven to 220C/200C Fan/Gas 7. Mix the egg whites, salt, fennel seeds, bay and lemon zest in a roasting tin. Bury the prawns in the salt mixture and cook in the oven for 10 minutes. Leave to rest for about 3 minutes then break into the salt mixture and unpeel the prawns. Serve the prawns with a squeeze lemon and some olive oil."
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} | fba9904085f7815136fa9b2f5d34a7ab6f6c37f47db35c91846692d90f39d050 | Fruit tarts recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fruit_tarts_77282_16x9.jpg Serve Michel Roux's fruit tarts alongside a selection of other cakes and sandwiches cut into triangles for a fancy afternoon tea. Equipment: You will need 10cm/4in tartlet cases or barquette tins. 500g/1lb 2oz plain flour, plus extra for dusting100g/3½oz icing sugar250g/9oz butter, cubed1 free-range egg yolksplash ice-cold water, if needed 500g/1lb 2oz plain flour, plus extra for dusting 100g/3½oz icing sugar 250g/9oz butter, cubed 1 free-range egg yolk splash ice-cold water, if needed 500ml/18fl oz milk6 free-range egg yolks40g/1½oz plain flour125g/4½oz caster sugara little icing sugar, to dust 500ml/18fl oz milk 6 free-range egg yolks 40g/1½oz plain flour 125g/4½oz caster sugar a little icing sugar, to dust ½ jar apricot jam400g/14oz fresh fruit, such as raspberries, pineapple, strawberries and grapes ½ jar apricot jam 400g/14oz fresh fruit, such as raspberries, pineapple, strawberries and grapes Method For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. Add the beaten egg and work together with your hands until the pastry comes together. You may need to add a splash of ice-cold water if the pastry is too dry. Wrap in cling film and leave to rest in the fridge for at least ten minutes.Preheat the oven to 180C/350F/Gas 4.Remove the pastry from the fridge and peel off the cling film. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in. Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers.Prick the base of the pastry with a fork. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases.Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside.For the crème pâtissière, heat the milk in a large pan until it is just boiling.Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil.Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming.Pass the jam through a sieve into a clean bowl to make it smooth. Heat up the apricot jam with two tablespoons of water and leave to cool.Spoon a little of the cooled crème pâtissière into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. Add the beaten egg and work together with your hands until the pastry comes together. You may need to add a splash of ice-cold water if the pastry is too dry. Wrap in cling film and leave to rest in the fridge for at least ten minutes. Add the beaten egg and work together with your hands until the pastry comes together. You may need to add a splash of ice-cold water if the pastry is too dry. Wrap in cling film and leave to rest in the fridge for at least ten minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Remove the pastry from the fridge and peel off the cling film. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in. Remove the pastry from the fridge and peel off the cling film. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in. Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers. Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers. Prick the base of the pastry with a fork. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases. Prick the base of the pastry with a fork. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases. Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside. Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside. For the crème pâtissière, heat the milk in a large pan until it is just boiling. For the crème pâtissière, heat the milk in a large pan until it is just boiling. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil. Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming. Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming. Pass the jam through a sieve into a clean bowl to make it smooth. Heat up the apricot jam with two tablespoons of water and leave to cool. Pass the jam through a sieve into a clean bowl to make it smooth. Heat up the apricot jam with two tablespoons of water and leave to cool. Spoon a little of the cooled crème pâtissière into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. Spoon a little of the cooled crème pâtissière into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. Recipe tips You can easily halve this recipe and make fewer tarts. Use a small ball of excess pastry to press the tart cases into their tins, so you don't leave fingernail marks or poke holes in the pastry. | {
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"title": "Fruit tarts recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fruit_tarts_77282_16x9.jpg Serve Michel Roux's fruit tarts alongside a selection of other cakes and sandwiches cut into triangles for a fancy afternoon tea. Equipment: You will need 10cm/4in tartlet cases or barquette tins. 500g/1lb 2oz plain flour, plus extra for dusting100g/3½oz icing sugar250g/9oz butter, cubed1 free-range egg yolksplash ice-cold water, if needed 500g/1lb 2oz plain flour, plus extra for dusting 100g/3½oz icing sugar 250g/9oz butter, cubed 1 free-range egg yolk splash ice-cold water, if needed 500ml/18fl oz milk6 free-range egg yolks40g/1½oz plain flour125g/4½oz caster sugara little icing sugar, to dust 500ml/18fl oz milk 6 free-range egg yolks 40g/1½oz plain flour 125g/4½oz caster sugar a little icing sugar, to dust ½ jar apricot jam400g/14oz fresh fruit, such as raspberries, pineapple, strawberries and grapes ½ jar apricot jam 400g/14oz fresh fruit, such as raspberries, pineapple, strawberries and grapes Method For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. Add the beaten egg and work together with your hands until the pastry comes together. You may need to add a splash of ice-cold water if the pastry is too dry. Wrap in cling film and leave to rest in the fridge for at least ten minutes.Preheat the oven to 180C/350F/Gas 4.Remove the pastry from the fridge and peel off the cling film. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in. Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers.Prick the base of the pastry with a fork. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases.Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside.For the crème pâtissière, heat the milk in a large pan until it is just boiling.Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil.Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming.Pass the jam through a sieve into a clean bowl to make it smooth. Heat up the apricot jam with two tablespoons of water and leave to cool.Spoon a little of the cooled crème pâtissière into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. Add the beaten egg and work together with your hands until the pastry comes together. You may need to add a splash of ice-cold water if the pastry is too dry. Wrap in cling film and leave to rest in the fridge for at least ten minutes. Add the beaten egg and work together with your hands until the pastry comes together. You may need to add a splash of ice-cold water if the pastry is too dry. Wrap in cling film and leave to rest in the fridge for at least ten minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Remove the pastry from the fridge and peel off the cling film. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in. Remove the pastry from the fridge and peel off the cling film. Roll the pastry out on a well-floured surface to a thickness of about 5mm/¼in. Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers. Cut circles of the pastry out with a cutter that’s only slightly bigger than a set of 10cm/4in tart cases. Carefully line the miniature tart cases, ensuring that you overlap the edge a little. Alternatively, lay the pastry on the top of the barquette tins and roll a rolling pin over the tart case to cut them to shape - this should cut the pastry exactly the same size as the case. Then press the pastry into the tart tin with your fingers. Prick the base of the pastry with a fork. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases. Prick the base of the pastry with a fork. Press a square of aluminium foil bigger than the tin against the bottom to make the shape of the tin. Then place the foil into the pastry case and fill the case with ceramic baking beans. Repeat with the remaining pastry and cases. Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside. Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and set aside the cases to cool on a wire rack. Then remove from the tins and set aside. For the crème pâtissière, heat the milk in a large pan until it is just boiling. For the crème pâtissière, heat the milk in a large pan until it is just boiling. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil. Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming. Remove from the heat and transfer to a bowl to cool. At this point sprinkle over a little icing sugar to stop a skin from forming. Pass the jam through a sieve into a clean bowl to make it smooth. Heat up the apricot jam with two tablespoons of water and leave to cool. Pass the jam through a sieve into a clean bowl to make it smooth. Heat up the apricot jam with two tablespoons of water and leave to cool. Spoon a little of the cooled crème pâtissière into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. Spoon a little of the cooled crème pâtissière into each one of the tart cases. Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. Recipe tips You can easily halve this recipe and make fewer tarts. Use a small ball of excess pastry to press the tart cases into their tins, so you don't leave fingernail marks or poke holes in the pastry."
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} | 9ad1e67a21a7d6d6616b7f063ef98276c4ed1869bc219f73cf2bbd49b45651fd | Beetroot brownies recipe
An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_beetroot_83688_16x9.jpg Beetroot adds a dense, moist texture to these easy brownies. Serve as a pud with cream or ice cream or on their own at teatime. Make sure you buy plain cooked beetroot, not the type stored in vinegar. 200g/7oz dark chocolate (minimum 70% cocoa solids), broken into squares200g/7oz unsalted butter, cubed, plus more for greasing200g/7oz light brown sugar250g/9oz peeled cooked beetroot, roughly chopped3 free-range eggs2 tbsp cocoa powderpinch salt4 tbsp plain flour100g/3½oz ground almonds 200g/7oz dark chocolate (minimum 70% cocoa solids), broken into squares 200g/7oz unsalted butter, cubed, plus more for greasing 200g/7oz light brown sugar 250g/9oz peeled cooked beetroot, roughly chopped 3 free-range eggs 2 tbsp cocoa powder pinch salt 4 tbsp plain flour 100g/3½oz ground almonds Method Grease and line a 30x20cm/12x8in rectangular brownie tin. Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5 (the chocolate and butter will melt as the oven heats up). After 3 minutes, give the mixture a stir. Once melted, remove from the oven and leave to cool slightly.Put the sugar in the bowl of a food processor along with the beetroot. Mix well to form a sugary, purple paste. Crack in the eggs and add the cocoa powder and salt. Whizz to combine, then add the chocolate and butter mixture and whizz again. Add the flour and ground almonds and pulse until the mixture is just combined. Spoon the brownie mixture into the prepared tin and bake for 30–40 minutes, or until the top is firm to the touch, the brownie has come away slightly from the sides of the tin and a skewer inserted into the centre comes out slightly smudged with dough (but not too much).Leave to cool, then cut into squares. These brownies are best stored in an airtight container for up to 3 days and after that in the fridge for up to a week. Grease and line a 30x20cm/12x8in rectangular brownie tin. Grease and line a 30x20cm/12x8in rectangular brownie tin. Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5 (the chocolate and butter will melt as the oven heats up). After 3 minutes, give the mixture a stir. Once melted, remove from the oven and leave to cool slightly. Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5 (the chocolate and butter will melt as the oven heats up). After 3 minutes, give the mixture a stir. Once melted, remove from the oven and leave to cool slightly. Put the sugar in the bowl of a food processor along with the beetroot. Mix well to form a sugary, purple paste. Crack in the eggs and add the cocoa powder and salt. Whizz to combine, then add the chocolate and butter mixture and whizz again. Add the flour and ground almonds and pulse until the mixture is just combined. Put the sugar in the bowl of a food processor along with the beetroot. Mix well to form a sugary, purple paste. Crack in the eggs and add the cocoa powder and salt. Whizz to combine, then add the chocolate and butter mixture and whizz again. Add the flour and ground almonds and pulse until the mixture is just combined. Spoon the brownie mixture into the prepared tin and bake for 30–40 minutes, or until the top is firm to the touch, the brownie has come away slightly from the sides of the tin and a skewer inserted into the centre comes out slightly smudged with dough (but not too much). Spoon the brownie mixture into the prepared tin and bake for 30–40 minutes, or until the top is firm to the touch, the brownie has come away slightly from the sides of the tin and a skewer inserted into the centre comes out slightly smudged with dough (but not too much). Leave to cool, then cut into squares. These brownies are best stored in an airtight container for up to 3 days and after that in the fridge for up to a week. Leave to cool, then cut into squares. These brownies are best stored in an airtight container for up to 3 days and after that in the fridge for up to a week. | {
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"content": "An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_beetroot_83688_16x9.jpg Beetroot adds a dense, moist texture to these easy brownies. Serve as a pud with cream or ice cream or on their own at teatime. Make sure you buy plain cooked beetroot, not the type stored in vinegar. 200g/7oz dark chocolate (minimum 70% cocoa solids), broken into squares200g/7oz unsalted butter, cubed, plus more for greasing200g/7oz light brown sugar250g/9oz peeled cooked beetroot, roughly chopped3 free-range eggs2 tbsp cocoa powderpinch salt4 tbsp plain flour100g/3½oz ground almonds 200g/7oz dark chocolate (minimum 70% cocoa solids), broken into squares 200g/7oz unsalted butter, cubed, plus more for greasing 200g/7oz light brown sugar 250g/9oz peeled cooked beetroot, roughly chopped 3 free-range eggs 2 tbsp cocoa powder pinch salt 4 tbsp plain flour 100g/3½oz ground almonds Method Grease and line a 30x20cm/12x8in rectangular brownie tin. Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5 (the chocolate and butter will melt as the oven heats up). After 3 minutes, give the mixture a stir. Once melted, remove from the oven and leave to cool slightly.Put the sugar in the bowl of a food processor along with the beetroot. Mix well to form a sugary, purple paste. Crack in the eggs and add the cocoa powder and salt. Whizz to combine, then add the chocolate and butter mixture and whizz again. Add the flour and ground almonds and pulse until the mixture is just combined. Spoon the brownie mixture into the prepared tin and bake for 30–40 minutes, or until the top is firm to the touch, the brownie has come away slightly from the sides of the tin and a skewer inserted into the centre comes out slightly smudged with dough (but not too much).Leave to cool, then cut into squares. These brownies are best stored in an airtight container for up to 3 days and after that in the fridge for up to a week. Grease and line a 30x20cm/12x8in rectangular brownie tin. Grease and line a 30x20cm/12x8in rectangular brownie tin. Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5 (the chocolate and butter will melt as the oven heats up). After 3 minutes, give the mixture a stir. Once melted, remove from the oven and leave to cool slightly. Put the chocolate and butter in a heatproof bowl and put in the oven. Set the oven to 190C/170C Fan/Gas 5 (the chocolate and butter will melt as the oven heats up). After 3 minutes, give the mixture a stir. Once melted, remove from the oven and leave to cool slightly. Put the sugar in the bowl of a food processor along with the beetroot. Mix well to form a sugary, purple paste. Crack in the eggs and add the cocoa powder and salt. Whizz to combine, then add the chocolate and butter mixture and whizz again. Add the flour and ground almonds and pulse until the mixture is just combined. Put the sugar in the bowl of a food processor along with the beetroot. Mix well to form a sugary, purple paste. Crack in the eggs and add the cocoa powder and salt. Whizz to combine, then add the chocolate and butter mixture and whizz again. Add the flour and ground almonds and pulse until the mixture is just combined. Spoon the brownie mixture into the prepared tin and bake for 30–40 minutes, or until the top is firm to the touch, the brownie has come away slightly from the sides of the tin and a skewer inserted into the centre comes out slightly smudged with dough (but not too much). Spoon the brownie mixture into the prepared tin and bake for 30–40 minutes, or until the top is firm to the touch, the brownie has come away slightly from the sides of the tin and a skewer inserted into the centre comes out slightly smudged with dough (but not too much). Leave to cool, then cut into squares. These brownies are best stored in an airtight container for up to 3 days and after that in the fridge for up to a week. Leave to cool, then cut into squares. These brownies are best stored in an airtight container for up to 3 days and after that in the fridge for up to a week."
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} | 5c6330f6624765bc1c9e29e005e5fd7860f81f195c5daea3c8fa24eedf74da7d | Peanut butter brownies recipe
An average of 2.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-_and_dairy-free_16983_16x9.jpg These peanut butter brownies were a happy accident, as they are free of any added sugar they aren't as squidgy as a 'normal' brownies, but very virtuous. Use the best quality peanut butter you can find – or even make your own – it will really make a difference. 1 tsp vegetable oil, for greasing500g/1lb 2oz dairy-free chocolate, broken into pieces3 large free-range eggs, at room temperature1 tsp vanilla extract165g/5¾oz good-quality crunchy peanut butter (see tip)180g/6oz ground almonds 1 tsp vegetable oil, for greasing 500g/1lb 2oz dairy-free chocolate, broken into pieces 3 large free-range eggs, at room temperature 1 tsp vanilla extract 165g/5¾oz good-quality crunchy peanut butter (see tip) 180g/6oz ground almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper.Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Add the ground almonds to the mixture and stir in gently. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface.Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Add the ground almonds to the mixture and stir in gently. Add the ground almonds to the mixture and stir in gently. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface. Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Recipe tips Most dark chocolate is dairy free, but it's best to check the label. The best peanut butters are made from 100% peanuts with nothing else added. | {
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"title": "Peanut butter brownies recipe",
"content": "An average of 2.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-_and_dairy-free_16983_16x9.jpg These peanut butter brownies were a happy accident, as they are free of any added sugar they aren't as squidgy as a 'normal' brownies, but very virtuous. Use the best quality peanut butter you can find – or even make your own – it will really make a difference. 1 tsp vegetable oil, for greasing500g/1lb 2oz dairy-free chocolate, broken into pieces3 large free-range eggs, at room temperature1 tsp vanilla extract165g/5¾oz good-quality crunchy peanut butter (see tip)180g/6oz ground almonds 1 tsp vegetable oil, for greasing 500g/1lb 2oz dairy-free chocolate, broken into pieces 3 large free-range eggs, at room temperature 1 tsp vanilla extract 165g/5¾oz good-quality crunchy peanut butter (see tip) 180g/6oz ground almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper.Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Add the ground almonds to the mixture and stir in gently. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface.Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Add the ground almonds to the mixture and stir in gently. Add the ground almonds to the mixture and stir in gently. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface. Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Recipe tips Most dark chocolate is dairy free, but it's best to check the label. The best peanut butters are made from 100% peanuts with nothing else added."
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} | 3e02e47e4242d98a8203cefcefd02a18b0395fa78d1509e543a49ef91b187792 | Happy heartbreak cake recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/happy_heartbreak_cake_28027_16x9.jpg If you know someone that needs cheering up, this spectacular, yet surprisingly simple-to-make, happy heartbreak cake will bring the sunshine back. You will need three 20cm/8in sandwich cake tins and a freestanding mixer. 340g/12oz unsalted butter, softened, plus extra for greasing340g/12oz caster sugar6 large free-range eggs340g/12oz self-raising flour1 tbsp vanilla extract 2 tbsp milk 340g/12oz unsalted butter, softened, plus extra for greasing 340g/12oz caster sugar 6 large free-range eggs 340g/12oz self-raising flour 1 tbsp vanilla extract 2 tbsp milk 300ml/½ pint pink champagne 50g/1¾oz caster sugar280g/10oz unsalted butter, softened560g/1lb 4oz icing sugar, siftedpink food colouring (optional) 300ml/½ pint pink champagne 50g/1¾oz caster sugar 280g/10oz unsalted butter, softened 560g/1lb 4oz icing sugar, sifted pink food colouring (optional) 4–6 tbsp raspberry jamwaffle ice cream conesalted caramel popcornchocolate malted milk balls (such as Maltesers)chocolate-coated strawberries (optional) 4–6 tbsp raspberry jam waffle ice cream cone salted caramel popcorn chocolate malted milk balls (such as Maltesers) chocolate-coated strawberries (optional) Method First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours.Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper.To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine.Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like.To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes.To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth.To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using. First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours. First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours. Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper. To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine. To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine. Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like. To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes. To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes. To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth. To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth. To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using. To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using. | {
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"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/happy_heartbreak_cake_28027_16x9.jpg If you know someone that needs cheering up, this spectacular, yet surprisingly simple-to-make, happy heartbreak cake will bring the sunshine back. You will need three 20cm/8in sandwich cake tins and a freestanding mixer. 340g/12oz unsalted butter, softened, plus extra for greasing340g/12oz caster sugar6 large free-range eggs340g/12oz self-raising flour1 tbsp vanilla extract 2 tbsp milk 340g/12oz unsalted butter, softened, plus extra for greasing 340g/12oz caster sugar 6 large free-range eggs 340g/12oz self-raising flour 1 tbsp vanilla extract 2 tbsp milk 300ml/½ pint pink champagne 50g/1¾oz caster sugar280g/10oz unsalted butter, softened560g/1lb 4oz icing sugar, siftedpink food colouring (optional) 300ml/½ pint pink champagne 50g/1¾oz caster sugar 280g/10oz unsalted butter, softened 560g/1lb 4oz icing sugar, sifted pink food colouring (optional) 4–6 tbsp raspberry jamwaffle ice cream conesalted caramel popcornchocolate malted milk balls (such as Maltesers)chocolate-coated strawberries (optional) 4–6 tbsp raspberry jam waffle ice cream cone salted caramel popcorn chocolate malted milk balls (such as Maltesers) chocolate-coated strawberries (optional) Method First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours.Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper.To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine.Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like.To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes.To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth.To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using. First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours. First, prepare the champagne reduction for the buttercream. Put the champagne and caster sugar in a saucepan over a medium–high heat for 10–12 minutes until reduced and syrupy. Transfer to a small bowl and chill in the fridge for a couple of hours. Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease three 20cm/8in round cake tins and line the bases with baking paper. To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine. To make the vanilla sponge, put the butter and sugar in a freestanding mixer and beat well for a couple of minutes, until pale. Add the eggs, one by one, mixing after each addition. Gradually add the flour and mix again to combine. Add the vanilla extract and milk and mix to combine. Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. Divide the mixture equally between the prepared tins. Bake for 25–30 minutes, turning the tins after 20 minutes if necessary so they colour evenly. The cakes are done when they are lightly golden and feel springy to the touch. Leave to cool in the tins for 10–15 minutes. Remove from the tins and transfer to a wire rack to cool completely. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like. To make the buttercream, put the butter and icing sugar in a freestanding mixer and beat for a few minutes, until light and creamy. Add the champagne reduction and mix for another minute or two, until well combined. Add a few drops of pink food colouring to achieve the desired shade of pink, if you like. To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes. To assemble: if necessary, use a large serrated knife to slice off the domed tops of the cakes so they are flat. Put one sponge on a serving plate, cake board or cake stand. Spread a layer of buttercream over the sponge, followed by a generous layer of the raspberry jam. Repeat with another layer of sponge, buttercream and jam and finish with the third sponge on top. Crumb coat the cake by spreading a thin layer of the buttercream all over the sides and top of the cake, using a large palette knife. This will help to seal in the crumbs and make the final coat of buttercream much easier to apply. Chill the cake for 15–20 minutes. To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth. To finish, spread the remaining buttercream all over the cake in an even layer, using a cake smoother or large palette knife to get it super smooth. To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using. To decorate, arrange the ice cream cone in the middle of the cake and fill with salted caramel popcorn and malted milk balls, so they are spilling out and down the side. Decorate with chocolate-coated strawberries, if using."
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} | fddd66796036329dce7a38b06d59875f5852d91a4d559f34bbce2750347f46f6 | Mary Berry's beef stew recipe
An average of 4.7 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_beef_stew_06421_16x9.jpg Mary Berry's warming beef stew flavoured with ginger, paprika and horseradish. It’s lovely with dauphinoise potatoes and green vegetables. For this recipe you will need a 2 litre/3½ pint shallow ovenproof and flameproof dish or pan. 1 tbsp sunflower oil750g/1lb 10oz braising steak, cut into 2cm/¾in cubes25g/1oz butter2 small leeks, trimmed and finely sliced1 tsp ground ginger 2 tsp paprika40g/1½oz plain flour 425ml/¾ pint good-quality beef stock, hot 2 tbsp Worcestershire sauce 1 small celeriac, peeled and cubed into 2cm/¾in pieces2 heaped tbsp hot horseradish creamsalt and freshly ground black pepper chopped fresh parsley, to garnish 1 tbsp sunflower oil 750g/1lb 10oz braising steak, cut into 2cm/¾in cubes 25g/1oz butter 2 small leeks, trimmed and finely sliced 1 tsp ground ginger 2 tsp paprika 40g/1½oz plain flour 425ml/¾ pint good-quality beef stock, hot 2 tbsp Worcestershire sauce 1 small celeriac, peeled and cubed into 2cm/¾in pieces 2 heaped tbsp hot horseradish cream salt and freshly ground black pepper chopped fresh parsley, to garnish Method Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.Transfer to the oven and cook for about 1¾–2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender. Stir in the horseradish cream, sprinkle with parsley and serve at once. Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside. Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes. Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes. Transfer to the oven and cook for about 1¾–2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender. Transfer to the oven and cook for about 1¾–2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender. Stir in the horseradish cream, sprinkle with parsley and serve at once. Stir in the horseradish cream, sprinkle with parsley and serve at once. | {
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"content": "An average of 4.7 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_beef_stew_06421_16x9.jpg Mary Berry's warming beef stew flavoured with ginger, paprika and horseradish. It’s lovely with dauphinoise potatoes and green vegetables. For this recipe you will need a 2 litre/3½ pint shallow ovenproof and flameproof dish or pan. 1 tbsp sunflower oil750g/1lb 10oz braising steak, cut into 2cm/¾in cubes25g/1oz butter2 small leeks, trimmed and finely sliced1 tsp ground ginger 2 tsp paprika40g/1½oz plain flour 425ml/¾ pint good-quality beef stock, hot 2 tbsp Worcestershire sauce 1 small celeriac, peeled and cubed into 2cm/¾in pieces2 heaped tbsp hot horseradish creamsalt and freshly ground black pepper chopped fresh parsley, to garnish 1 tbsp sunflower oil 750g/1lb 10oz braising steak, cut into 2cm/¾in cubes 25g/1oz butter 2 small leeks, trimmed and finely sliced 1 tsp ground ginger 2 tsp paprika 40g/1½oz plain flour 425ml/¾ pint good-quality beef stock, hot 2 tbsp Worcestershire sauce 1 small celeriac, peeled and cubed into 2cm/¾in pieces 2 heaped tbsp hot horseradish cream salt and freshly ground black pepper chopped fresh parsley, to garnish Method Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes.Transfer to the oven and cook for about 1¾–2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender. Stir in the horseradish cream, sprinkle with parsley and serve at once. Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside. Heat the oil in a large ovenproof pan and fry the meat over high heat until browned all over. Remove with a slotted spoon and set aside. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes. Add the butter and leeks to the unwashed pan, and fry for a few minutes. Sprinkle in the ginger, paprika and flour, stir and cook for a minute. Stir in the stock and bring to the boil, stirring until thickened. Add Worcestershire sauce and season with salt and pepper. Return the meat to the pan, bring to the boil, cover with a lid and simmer for a few minutes. Transfer to the oven and cook for about 1¾–2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender. Transfer to the oven and cook for about 1¾–2 hours. After this time, stir in the celeriac, bring back to the boil for a few minutes then return to the oven for about 30 minutes, until the meat and celeriac are tender. Stir in the horseradish cream, sprinkle with parsley and serve at once. Stir in the horseradish cream, sprinkle with parsley and serve at once."
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} | 77db812570b2f2e1ac35e7a454d472cd43e27e246a13e90ae3ae9bff208dae1e | Mary Berry's stained glass window biscuits recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_stained_33912_16x9.jpg Mary Berry's Christmas biscuits look so pretty hung on the tree with their stained glass window centre twinkling in the light. For this recipe you will need a large and small biscuit cutter – stars, circles and other Christmas shapes all work well. 175g/6oz chilled butter, cubed225g/8oz plain flour, plus extra for dusting75g/2¾oz caster sugar 1 tsp vanilla extract1 large free-range egg, beaten about 20 boiled sweets (in a mixture of colours) 175g/6oz chilled butter, cubed 225g/8oz plain flour, plus extra for dusting 75g/2¾oz caster sugar 1 tsp vanilla extract 1 large free-range egg, beaten about 20 boiled sweets (in a mixture of colours) Method Preheat the oven to 180C/160C Fan/Gas 4. Line two baking sheets with baking paper. Place the butter, flour and sugar in a food processor and pulse until it resembles breadcrumbs. Add the vanilla and beaten egg and pulse until it forms a smooth dough.Using a rolling pin, roll out on a lightly floured work surface until the dough is about 5mm/¼in thick. Use your large cutter to cut out the shapes. Then use a small cutter to remove the middle (where the ‘glass’ will sit). If you don’t have any small cutters you can cut the middle out by hand, leaving about 1cm/½in of biscuit around the edge. Use a cocktail stick or skewer to make small holes if you want to hang them by thread or ribbon. Re-roll any scraps of dough to make more biscuits. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes.Separate the sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until broken into fine grains. Sprinkle these grains in the middle of each biscuit in a generous layer that covers the hole. You can stick to one colour per biscuit or create a rainbow effect by mixing the colours. Bake for about 15–18 minutes or until the biscuit is a pale golden brown and the sweets have melted. Leave to stand on the trays for about 5 minutes, or until firm enough to move. Carefully transfer to a cooling rack and leave to cool and firm up. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking sheets with baking paper. Place the butter, flour and sugar in a food processor and pulse until it resembles breadcrumbs. Add the vanilla and beaten egg and pulse until it forms a smooth dough. Place the butter, flour and sugar in a food processor and pulse until it resembles breadcrumbs. Add the vanilla and beaten egg and pulse until it forms a smooth dough. Using a rolling pin, roll out on a lightly floured work surface until the dough is about 5mm/¼in thick. Use your large cutter to cut out the shapes. Then use a small cutter to remove the middle (where the ‘glass’ will sit). If you don’t have any small cutters you can cut the middle out by hand, leaving about 1cm/½in of biscuit around the edge. Use a cocktail stick or skewer to make small holes if you want to hang them by thread or ribbon. Re-roll any scraps of dough to make more biscuits. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes. Using a rolling pin, roll out on a lightly floured work surface until the dough is about 5mm/¼in thick. Use your large cutter to cut out the shapes. Then use a small cutter to remove the middle (where the ‘glass’ will sit). If you don’t have any small cutters you can cut the middle out by hand, leaving about 1cm/½in of biscuit around the edge. Use a cocktail stick or skewer to make small holes if you want to hang them by thread or ribbon. Re-roll any scraps of dough to make more biscuits. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes. Separate the sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until broken into fine grains. Sprinkle these grains in the middle of each biscuit in a generous layer that covers the hole. You can stick to one colour per biscuit or create a rainbow effect by mixing the colours. Separate the sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until broken into fine grains. Sprinkle these grains in the middle of each biscuit in a generous layer that covers the hole. You can stick to one colour per biscuit or create a rainbow effect by mixing the colours. Bake for about 15–18 minutes or until the biscuit is a pale golden brown and the sweets have melted. Leave to stand on the trays for about 5 minutes, or until firm enough to move. Carefully transfer to a cooling rack and leave to cool and firm up. Bake for about 15–18 minutes or until the biscuit is a pale golden brown and the sweets have melted. Leave to stand on the trays for about 5 minutes, or until firm enough to move. Carefully transfer to a cooling rack and leave to cool and firm up. Recipe tips Don't make these too far in advance as biscuits will inevitably soften over a few days hanging on the tree. The biscuits can be made up to 2 days ahead and kept in a sealed box. They also freeze well. | {
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"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_stained_33912_16x9.jpg Mary Berry's Christmas biscuits look so pretty hung on the tree with their stained glass window centre twinkling in the light. For this recipe you will need a large and small biscuit cutter – stars, circles and other Christmas shapes all work well. 175g/6oz chilled butter, cubed225g/8oz plain flour, plus extra for dusting75g/2¾oz caster sugar 1 tsp vanilla extract1 large free-range egg, beaten about 20 boiled sweets (in a mixture of colours) 175g/6oz chilled butter, cubed 225g/8oz plain flour, plus extra for dusting 75g/2¾oz caster sugar 1 tsp vanilla extract 1 large free-range egg, beaten about 20 boiled sweets (in a mixture of colours) Method Preheat the oven to 180C/160C Fan/Gas 4. Line two baking sheets with baking paper. Place the butter, flour and sugar in a food processor and pulse until it resembles breadcrumbs. Add the vanilla and beaten egg and pulse until it forms a smooth dough.Using a rolling pin, roll out on a lightly floured work surface until the dough is about 5mm/¼in thick. Use your large cutter to cut out the shapes. Then use a small cutter to remove the middle (where the ‘glass’ will sit). If you don’t have any small cutters you can cut the middle out by hand, leaving about 1cm/½in of biscuit around the edge. Use a cocktail stick or skewer to make small holes if you want to hang them by thread or ribbon. Re-roll any scraps of dough to make more biscuits. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes.Separate the sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until broken into fine grains. Sprinkle these grains in the middle of each biscuit in a generous layer that covers the hole. You can stick to one colour per biscuit or create a rainbow effect by mixing the colours. Bake for about 15–18 minutes or until the biscuit is a pale golden brown and the sweets have melted. Leave to stand on the trays for about 5 minutes, or until firm enough to move. Carefully transfer to a cooling rack and leave to cool and firm up. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking sheets with baking paper. Place the butter, flour and sugar in a food processor and pulse until it resembles breadcrumbs. Add the vanilla and beaten egg and pulse until it forms a smooth dough. Place the butter, flour and sugar in a food processor and pulse until it resembles breadcrumbs. Add the vanilla and beaten egg and pulse until it forms a smooth dough. Using a rolling pin, roll out on a lightly floured work surface until the dough is about 5mm/¼in thick. Use your large cutter to cut out the shapes. Then use a small cutter to remove the middle (where the ‘glass’ will sit). If you don’t have any small cutters you can cut the middle out by hand, leaving about 1cm/½in of biscuit around the edge. Use a cocktail stick or skewer to make small holes if you want to hang them by thread or ribbon. Re-roll any scraps of dough to make more biscuits. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes. Using a rolling pin, roll out on a lightly floured work surface until the dough is about 5mm/¼in thick. Use your large cutter to cut out the shapes. Then use a small cutter to remove the middle (where the ‘glass’ will sit). If you don’t have any small cutters you can cut the middle out by hand, leaving about 1cm/½in of biscuit around the edge. Use a cocktail stick or skewer to make small holes if you want to hang them by thread or ribbon. Re-roll any scraps of dough to make more biscuits. Arrange on the prepared baking sheets and chill in the fridge for 10 minutes. Separate the sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until broken into fine grains. Sprinkle these grains in the middle of each biscuit in a generous layer that covers the hole. You can stick to one colour per biscuit or create a rainbow effect by mixing the colours. Separate the sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until broken into fine grains. Sprinkle these grains in the middle of each biscuit in a generous layer that covers the hole. You can stick to one colour per biscuit or create a rainbow effect by mixing the colours. Bake for about 15–18 minutes or until the biscuit is a pale golden brown and the sweets have melted. Leave to stand on the trays for about 5 minutes, or until firm enough to move. Carefully transfer to a cooling rack and leave to cool and firm up. Bake for about 15–18 minutes or until the biscuit is a pale golden brown and the sweets have melted. Leave to stand on the trays for about 5 minutes, or until firm enough to move. Carefully transfer to a cooling rack and leave to cool and firm up. Recipe tips Don't make these too far in advance as biscuits will inevitably soften over a few days hanging on the tree. The biscuits can be made up to 2 days ahead and kept in a sealed box. They also freeze well."
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} | e60d0f4f0ef8503fc027df981cd7e61b87027a857c67e4fa7857f5adca0b05ae | Christmas trifle recipe
An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_trifle_17719_16x9.jpg Mary's easy Christmas trifle with dried fruit compôte and lashings of sherry can be made up to 2 days ahead and decorated with whipped cream just before serving. 1 lemon, finely grated zest only250g/9oz ready-to-eat dried apricots150g/5½oz dried, sweet cranberries150g/5½oz dried pineapple 1 lemon, finely grated zest only 250g/9oz ready-to-eat dried apricots 150g/5½oz dried, sweet cranberries 150g/5½oz dried pineapple 3 large free-range egg yolks35g/1¼oz cornflour50g/1¾oz caster sugar600ml/20fl oz milk300ml/10fl oz single cream 3 large free-range egg yolks 35g/1¼oz cornflour 50g/1¾oz caster sugar 600ml/20fl oz milk 300ml/10fl oz single cream 16 trifle sponges½ jar apricot jam20 ratafia biscuits (or amaretti biscuits)250ml/9fl oz medium-dry sherry 16 trifle sponges ½ jar apricot jam 20 ratafia biscuits (or amaretti biscuits) 250ml/9fl oz medium-dry sherry 600ml/20fl oz double cream50g/1¾oz flaked almonds, toasted 600ml/20fl oz double cream 50g/1¾oz flaked almonds, toasted Method First, make the fruit compôte. Pour 600ml/20fl oz water into a large pan, add the lemon zest and bring to the boil. Add the apricots, cranberries and pineapple, reserving 2 apricots and 5 cranberries for decoration. Bring to the boil, lower the heat and simmer for 40 minutes. Remove from the heat and leave to cool for at least 4 hours, or preferably overnight. Once cool, strain the fruit, reserving the syrup. For the custard, put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool.For the fillings, split the trifle sponges and spread generously with the apricot jam. Sandwich together and arrange in the base of a 3 litre/5¾ pint trifle dish, close together, cutting to fit if necessary. Crumble the ratafias over the top. Combine 250ml/9fl oz of the reserved fruit syrup with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon.Scatter the plump fruit over the sponge, then spread the cooled custard over the fruit. Cover and leave until completely cold before transferring to the fridge to chill and set.To decorate, beat the cream until just stiff enough to hold a soft, floppy shape. Spoon half into a piping bag fitted with a plain nozzle and gently spread the remaining half over the surface of the set custard and scatter with the almonds. Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three small pieces. Put a piece of apricot and a piece of cranberry on each blob of cream to decorate. Cover and chill until ready to serve. First, make the fruit compôte. Pour 600ml/20fl oz water into a large pan, add the lemon zest and bring to the boil. Add the apricots, cranberries and pineapple, reserving 2 apricots and 5 cranberries for decoration. Bring to the boil, lower the heat and simmer for 40 minutes. Remove from the heat and leave to cool for at least 4 hours, or preferably overnight. Once cool, strain the fruit, reserving the syrup. First, make the fruit compôte. Pour 600ml/20fl oz water into a large pan, add the lemon zest and bring to the boil. Add the apricots, cranberries and pineapple, reserving 2 apricots and 5 cranberries for decoration. Bring to the boil, lower the heat and simmer for 40 minutes. Remove from the heat and leave to cool for at least 4 hours, or preferably overnight. Once cool, strain the fruit, reserving the syrup. For the custard, put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool. For the custard, put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool. For the fillings, split the trifle sponges and spread generously with the apricot jam. Sandwich together and arrange in the base of a 3 litre/5¾ pint trifle dish, close together, cutting to fit if necessary. Crumble the ratafias over the top. For the fillings, split the trifle sponges and spread generously with the apricot jam. Sandwich together and arrange in the base of a 3 litre/5¾ pint trifle dish, close together, cutting to fit if necessary. Crumble the ratafias over the top. Combine 250ml/9fl oz of the reserved fruit syrup with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon. Combine 250ml/9fl oz of the reserved fruit syrup with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon. Scatter the plump fruit over the sponge, then spread the cooled custard over the fruit. Cover and leave until completely cold before transferring to the fridge to chill and set. Scatter the plump fruit over the sponge, then spread the cooled custard over the fruit. Cover and leave until completely cold before transferring to the fridge to chill and set. To decorate, beat the cream until just stiff enough to hold a soft, floppy shape. Spoon half into a piping bag fitted with a plain nozzle and gently spread the remaining half over the surface of the set custard and scatter with the almonds. Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three small pieces. Put a piece of apricot and a piece of cranberry on each blob of cream to decorate. Cover and chill until ready to serve. To decorate, beat the cream until just stiff enough to hold a soft, floppy shape. Spoon half into a piping bag fitted with a plain nozzle and gently spread the remaining half over the surface of the set custard and scatter with the almonds. Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three small pieces. Put a piece of apricot and a piece of cranberry on each blob of cream to decorate. Cover and chill until ready to serve. Recipe tips The trifle can be covered with clingfilm and kept in the fridge for up to 2 days before serving. | {
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"title": "Christmas trifle recipe",
"content": "An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_trifle_17719_16x9.jpg Mary's easy Christmas trifle with dried fruit compôte and lashings of sherry can be made up to 2 days ahead and decorated with whipped cream just before serving. 1 lemon, finely grated zest only250g/9oz ready-to-eat dried apricots150g/5½oz dried, sweet cranberries150g/5½oz dried pineapple 1 lemon, finely grated zest only 250g/9oz ready-to-eat dried apricots 150g/5½oz dried, sweet cranberries 150g/5½oz dried pineapple 3 large free-range egg yolks35g/1¼oz cornflour50g/1¾oz caster sugar600ml/20fl oz milk300ml/10fl oz single cream 3 large free-range egg yolks 35g/1¼oz cornflour 50g/1¾oz caster sugar 600ml/20fl oz milk 300ml/10fl oz single cream 16 trifle sponges½ jar apricot jam20 ratafia biscuits (or amaretti biscuits)250ml/9fl oz medium-dry sherry 16 trifle sponges ½ jar apricot jam 20 ratafia biscuits (or amaretti biscuits) 250ml/9fl oz medium-dry sherry 600ml/20fl oz double cream50g/1¾oz flaked almonds, toasted 600ml/20fl oz double cream 50g/1¾oz flaked almonds, toasted Method First, make the fruit compôte. Pour 600ml/20fl oz water into a large pan, add the lemon zest and bring to the boil. Add the apricots, cranberries and pineapple, reserving 2 apricots and 5 cranberries for decoration. Bring to the boil, lower the heat and simmer for 40 minutes. Remove from the heat and leave to cool for at least 4 hours, or preferably overnight. Once cool, strain the fruit, reserving the syrup. For the custard, put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool.For the fillings, split the trifle sponges and spread generously with the apricot jam. Sandwich together and arrange in the base of a 3 litre/5¾ pint trifle dish, close together, cutting to fit if necessary. Crumble the ratafias over the top. Combine 250ml/9fl oz of the reserved fruit syrup with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon.Scatter the plump fruit over the sponge, then spread the cooled custard over the fruit. Cover and leave until completely cold before transferring to the fridge to chill and set.To decorate, beat the cream until just stiff enough to hold a soft, floppy shape. Spoon half into a piping bag fitted with a plain nozzle and gently spread the remaining half over the surface of the set custard and scatter with the almonds. Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three small pieces. Put a piece of apricot and a piece of cranberry on each blob of cream to decorate. Cover and chill until ready to serve. First, make the fruit compôte. Pour 600ml/20fl oz water into a large pan, add the lemon zest and bring to the boil. Add the apricots, cranberries and pineapple, reserving 2 apricots and 5 cranberries for decoration. Bring to the boil, lower the heat and simmer for 40 minutes. Remove from the heat and leave to cool for at least 4 hours, or preferably overnight. Once cool, strain the fruit, reserving the syrup. First, make the fruit compôte. Pour 600ml/20fl oz water into a large pan, add the lemon zest and bring to the boil. Add the apricots, cranberries and pineapple, reserving 2 apricots and 5 cranberries for decoration. Bring to the boil, lower the heat and simmer for 40 minutes. Remove from the heat and leave to cool for at least 4 hours, or preferably overnight. Once cool, strain the fruit, reserving the syrup. For the custard, put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool. For the custard, put the egg yolks, cornflour and sugar into a large bowl and stir together with a whisk. Heat the milk and cream together in a pan until hot but not boiling. Gradually whisk into the yolks, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat, cover and allow to cool. For the fillings, split the trifle sponges and spread generously with the apricot jam. Sandwich together and arrange in the base of a 3 litre/5¾ pint trifle dish, close together, cutting to fit if necessary. Crumble the ratafias over the top. For the fillings, split the trifle sponges and spread generously with the apricot jam. Sandwich together and arrange in the base of a 3 litre/5¾ pint trifle dish, close together, cutting to fit if necessary. Crumble the ratafias over the top. Combine 250ml/9fl oz of the reserved fruit syrup with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon. Combine 250ml/9fl oz of the reserved fruit syrup with the sherry and sprinkle over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon. Scatter the plump fruit over the sponge, then spread the cooled custard over the fruit. Cover and leave until completely cold before transferring to the fridge to chill and set. Scatter the plump fruit over the sponge, then spread the cooled custard over the fruit. Cover and leave until completely cold before transferring to the fridge to chill and set. To decorate, beat the cream until just stiff enough to hold a soft, floppy shape. Spoon half into a piping bag fitted with a plain nozzle and gently spread the remaining half over the surface of the set custard and scatter with the almonds. Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three small pieces. Put a piece of apricot and a piece of cranberry on each blob of cream to decorate. Cover and chill until ready to serve. To decorate, beat the cream until just stiff enough to hold a soft, floppy shape. Spoon half into a piping bag fitted with a plain nozzle and gently spread the remaining half over the surface of the set custard and scatter with the almonds. Pipe blobs of cream around the edge of the trifle bowl. Halve the reserved apricots, then slice thinly. Cut each cranberry into three small pieces. Put a piece of apricot and a piece of cranberry on each blob of cream to decorate. Cover and chill until ready to serve. Recipe tips The trifle can be covered with clingfilm and kept in the fridge for up to 2 days before serving."
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An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_mince_pies_55598_16x9.jpg Ready-made puff pastry and three optional flavour twists using shop-bought mincemeat means making these mince pies is almost as simple as buying them – but gains you far more brownie points! 300g/10½oz mincemeat25g/1oz dried cranberries1 large orange, zest only½ pear, cored and finely diced, no need to peel 300g/10½oz mincemeat 25g/1oz dried cranberries 1 large orange, zest only ½ pear, cored and finely diced, no need to peel 1 eating apple, peeled, cored and grated300g/10½oz mincemeat, sieved to remove most of the syrup1 tbsp sloe gin 1 eating apple, peeled, cored and grated 300g/10½oz mincemeat, sieved to remove most of the syrup 1 tbsp sloe gin 300g/10½oz mincemeat25g/1oz walnuts, finely chopped½ tsp ground cinnamon1 tsp almond liqueur, such as amaretto 300g/10½oz mincemeat 25g/1oz walnuts, finely chopped ½ tsp ground cinnamon 1 tsp almond liqueur, such as amaretto plain flour, for dusting500g/1lb 2oz pack ready-made puff pastry1 large free-range egg, beaten350g/12oz mincemeat (choose your favourite flavour from the suggestions above)golden granulated or demerara sugar, for sprinkling plain flour, for dusting 500g/1lb 2oz pack ready-made puff pastry 1 large free-range egg, beaten 350g/12oz mincemeat (choose your favourite flavour from the suggestions above) golden granulated or demerara sugar, for sprinkling Method First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside.For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases.Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6.Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside. First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside. For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases. For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases. Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6. Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6. Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. Recipe tips Using puff pastry adds lightness and a lovely sugar-topped, crunchy finish. | {
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"content": "An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_mince_pies_55598_16x9.jpg Ready-made puff pastry and three optional flavour twists using shop-bought mincemeat means making these mince pies is almost as simple as buying them – but gains you far more brownie points! 300g/10½oz mincemeat25g/1oz dried cranberries1 large orange, zest only½ pear, cored and finely diced, no need to peel 300g/10½oz mincemeat 25g/1oz dried cranberries 1 large orange, zest only ½ pear, cored and finely diced, no need to peel 1 eating apple, peeled, cored and grated300g/10½oz mincemeat, sieved to remove most of the syrup1 tbsp sloe gin 1 eating apple, peeled, cored and grated 300g/10½oz mincemeat, sieved to remove most of the syrup 1 tbsp sloe gin 300g/10½oz mincemeat25g/1oz walnuts, finely chopped½ tsp ground cinnamon1 tsp almond liqueur, such as amaretto 300g/10½oz mincemeat 25g/1oz walnuts, finely chopped ½ tsp ground cinnamon 1 tsp almond liqueur, such as amaretto plain flour, for dusting500g/1lb 2oz pack ready-made puff pastry1 large free-range egg, beaten350g/12oz mincemeat (choose your favourite flavour from the suggestions above)golden granulated or demerara sugar, for sprinkling plain flour, for dusting 500g/1lb 2oz pack ready-made puff pastry 1 large free-range egg, beaten 350g/12oz mincemeat (choose your favourite flavour from the suggestions above) golden granulated or demerara sugar, for sprinkling Method First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside.For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases.Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6.Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside. First choose which mincemeat flavour you’d like, then simply mix the ingredients together and set aside. For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases. For the mince pies, dust your work surface and a rolling pin with a little flour, and roll out the pastry to £1 coin thickness. Stamp out the twelve lids first using a 7cm/2¾in round cutter. Now stamp out twelve bases using a 9cm/3½in cutter – you will need to re-roll the trimmings to get all twelve bases. Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6. Push the pastry bases into the holes of a 12-hole fairy cake tin, then press the excess pastry flat around the rim to make a border. Brush some of the egg around the rims of the pastry, then spoon the mincemeat into the cases – you’ll want about 1½ tablespoons in each. Lay the pastry lids on top and press firmly around the edges to seal to the base. Use the 7cm/2¾in cutter to re-stamp the tops, neatening the edges and sealing at the same time. Brush the tops with the rest of the beaten egg, then sprinkle with the sugar. Use a small, sharp knife to poke a small hole in the top of each pie. Chill the pies for 15 minutes while you heat the oven to 200C/180C Fan/Gas 6. Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. Bake in the middle of the oven for 20 minutes, or until risen and pale golden-brown – don’t overcook or your pies might pop! Allow to cool for 5 minutes before carefully lifting from the tin, then serve warm or cold. Recipe tips Using puff pastry adds lightness and a lovely sugar-topped, crunchy finish."
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Sift the flour into a shallow freezer-proof bowl, then add small mounds of vegetable shortening. Add the butter, shake to cover it, then place into the freezer to chill for 20 minutes. (This will make the pastry tender and flaky.)Mix the orange juice and salt in a separate bowl. Cover and leave in the fridge to chill.After the 20 minutes, empty the chilled flour and shortening mixture into the bowl of a food processor and pulse to make porridge-like crumbs.Gradually add the chilled salted orange juice, pulsing until the mixture is just coming together as a dough. Stop just before it comes together (even if some orange juice is left). If all the juice is used up before the dough has begun to come together, add some iced water.Turn the mixture out onto a clean, floured work surface and, using your hands, knead the mixture to form a dough.Divide and shape into three equal-sized discs (you'll need to make the mince pies in three separate batches of 12, unless you've got enough tart tins to make all 36 pies at once).Wrap each disc in cling film and place into the fridge to rest for 20 minutes.Preheat the oven to 220C/425F/Gas 7.Remove a pastry disc from the fridge and roll out on a floured work surface thinly, but so that it will be sturdy enough to support the dense mincemeat filling.Using a fluted pastry cutter, cut out 12 circles a little wider than the moulds in the tart tins. Press the circles gently into the moulds.Place a teaspoon of mincemeat into each pastry case.Reroll any remaining dough to a similar thickness, then using a star-shaped cutter, cut out 12 stars and place each lightly onto the mincemeat filling.Transfer to the oven and bake for 10-15 minutes, or until the pastry is golden-brown. Keep an eye on them as they don't take very long to cook.Remove from the oven, prising out the little pies straight away and placing onto a wire rack to cool. Allow the empty tray to cool down before repeating the steps from step 10. Repeat until you have made 36 mince pies.Dust the mince pies with icing sugar and serve. Sift the flour into a shallow freezer-proof bowl, then add small mounds of vegetable shortening. Sift the flour into a shallow freezer-proof bowl, then add small mounds of vegetable shortening. Add the butter, shake to cover it, then place into the freezer to chill for 20 minutes. (This will make the pastry tender and flaky.) Add the butter, shake to cover it, then place into the freezer to chill for 20 minutes. (This will make the pastry tender and flaky.) Mix the orange juice and salt in a separate bowl. Cover and leave in the fridge to chill. Mix the orange juice and salt in a separate bowl. Cover and leave in the fridge to chill. After the 20 minutes, empty the chilled flour and shortening mixture into the bowl of a food processor and pulse to make porridge-like crumbs. After the 20 minutes, empty the chilled flour and shortening mixture into the bowl of a food processor and pulse to make porridge-like crumbs. Gradually add the chilled salted orange juice, pulsing until the mixture is just coming together as a dough. Stop just before it comes together (even if some orange juice is left). If all the juice is used up before the dough has begun to come together, add some iced water. Gradually add the chilled salted orange juice, pulsing until the mixture is just coming together as a dough. Stop just before it comes together (even if some orange juice is left). If all the juice is used up before the dough has begun to come together, add some iced water. Turn the mixture out onto a clean, floured work surface and, using your hands, knead the mixture to form a dough. Turn the mixture out onto a clean, floured work surface and, using your hands, knead the mixture to form a dough. Divide and shape into three equal-sized discs (you'll need to make the mince pies in three separate batches of 12, unless you've got enough tart tins to make all 36 pies at once). Divide and shape into three equal-sized discs (you'll need to make the mince pies in three separate batches of 12, unless you've got enough tart tins to make all 36 pies at once). Wrap each disc in cling film and place into the fridge to rest for 20 minutes. Wrap each disc in cling film and place into the fridge to rest for 20 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Remove a pastry disc from the fridge and roll out on a floured work surface thinly, but so that it will be sturdy enough to support the dense mincemeat filling. Remove a pastry disc from the fridge and roll out on a floured work surface thinly, but so that it will be sturdy enough to support the dense mincemeat filling. Using a fluted pastry cutter, cut out 12 circles a little wider than the moulds in the tart tins. Press the circles gently into the moulds. Using a fluted pastry cutter, cut out 12 circles a little wider than the moulds in the tart tins. Press the circles gently into the moulds. Place a teaspoon of mincemeat into each pastry case. Place a teaspoon of mincemeat into each pastry case. Reroll any remaining dough to a similar thickness, then using a star-shaped cutter, cut out 12 stars and place each lightly onto the mincemeat filling. Reroll any remaining dough to a similar thickness, then using a star-shaped cutter, cut out 12 stars and place each lightly onto the mincemeat filling. Transfer to the oven and bake for 10-15 minutes, or until the pastry is golden-brown. Keep an eye on them as they don't take very long to cook. Transfer to the oven and bake for 10-15 minutes, or until the pastry is golden-brown. Keep an eye on them as they don't take very long to cook. Remove from the oven, prising out the little pies straight away and placing onto a wire rack to cool. Allow the empty tray to cool down before repeating the steps from step 10. Repeat until you have made 36 mince pies. Remove from the oven, prising out the little pies straight away and placing onto a wire rack to cool. Allow the empty tray to cool down before repeating the steps from step 10. Repeat until you have made 36 mince pies. Dust the mince pies with icing sugar and serve. Dust the mince pies with icing sugar and serve. | {
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"title": "Nigella's mince pies recipe",
"content": "Sift the flour into a shallow freezer-proof bowl, then add small mounds of vegetable shortening. Add the butter, shake to cover it, then place into the freezer to chill for 20 minutes. (This will make the pastry tender and flaky.)Mix the orange juice and salt in a separate bowl. Cover and leave in the fridge to chill.After the 20 minutes, empty the chilled flour and shortening mixture into the bowl of a food processor and pulse to make porridge-like crumbs.Gradually add the chilled salted orange juice, pulsing until the mixture is just coming together as a dough. Stop just before it comes together (even if some orange juice is left). If all the juice is used up before the dough has begun to come together, add some iced water.Turn the mixture out onto a clean, floured work surface and, using your hands, knead the mixture to form a dough.Divide and shape into three equal-sized discs (you'll need to make the mince pies in three separate batches of 12, unless you've got enough tart tins to make all 36 pies at once).Wrap each disc in cling film and place into the fridge to rest for 20 minutes.Preheat the oven to 220C/425F/Gas 7.Remove a pastry disc from the fridge and roll out on a floured work surface thinly, but so that it will be sturdy enough to support the dense mincemeat filling.Using a fluted pastry cutter, cut out 12 circles a little wider than the moulds in the tart tins. Press the circles gently into the moulds.Place a teaspoon of mincemeat into each pastry case.Reroll any remaining dough to a similar thickness, then using a star-shaped cutter, cut out 12 stars and place each lightly onto the mincemeat filling.Transfer to the oven and bake for 10-15 minutes, or until the pastry is golden-brown. Keep an eye on them as they don't take very long to cook.Remove from the oven, prising out the little pies straight away and placing onto a wire rack to cool. Allow the empty tray to cool down before repeating the steps from step 10. Repeat until you have made 36 mince pies.Dust the mince pies with icing sugar and serve. Sift the flour into a shallow freezer-proof bowl, then add small mounds of vegetable shortening. Sift the flour into a shallow freezer-proof bowl, then add small mounds of vegetable shortening. Add the butter, shake to cover it, then place into the freezer to chill for 20 minutes. (This will make the pastry tender and flaky.) Add the butter, shake to cover it, then place into the freezer to chill for 20 minutes. (This will make the pastry tender and flaky.) Mix the orange juice and salt in a separate bowl. Cover and leave in the fridge to chill. Mix the orange juice and salt in a separate bowl. Cover and leave in the fridge to chill. After the 20 minutes, empty the chilled flour and shortening mixture into the bowl of a food processor and pulse to make porridge-like crumbs. After the 20 minutes, empty the chilled flour and shortening mixture into the bowl of a food processor and pulse to make porridge-like crumbs. Gradually add the chilled salted orange juice, pulsing until the mixture is just coming together as a dough. Stop just before it comes together (even if some orange juice is left). If all the juice is used up before the dough has begun to come together, add some iced water. Gradually add the chilled salted orange juice, pulsing until the mixture is just coming together as a dough. Stop just before it comes together (even if some orange juice is left). If all the juice is used up before the dough has begun to come together, add some iced water. Turn the mixture out onto a clean, floured work surface and, using your hands, knead the mixture to form a dough. Turn the mixture out onto a clean, floured work surface and, using your hands, knead the mixture to form a dough. Divide and shape into three equal-sized discs (you'll need to make the mince pies in three separate batches of 12, unless you've got enough tart tins to make all 36 pies at once). Divide and shape into three equal-sized discs (you'll need to make the mince pies in three separate batches of 12, unless you've got enough tart tins to make all 36 pies at once). Wrap each disc in cling film and place into the fridge to rest for 20 minutes. Wrap each disc in cling film and place into the fridge to rest for 20 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Remove a pastry disc from the fridge and roll out on a floured work surface thinly, but so that it will be sturdy enough to support the dense mincemeat filling. Remove a pastry disc from the fridge and roll out on a floured work surface thinly, but so that it will be sturdy enough to support the dense mincemeat filling. Using a fluted pastry cutter, cut out 12 circles a little wider than the moulds in the tart tins. Press the circles gently into the moulds. Using a fluted pastry cutter, cut out 12 circles a little wider than the moulds in the tart tins. Press the circles gently into the moulds. Place a teaspoon of mincemeat into each pastry case. Place a teaspoon of mincemeat into each pastry case. Reroll any remaining dough to a similar thickness, then using a star-shaped cutter, cut out 12 stars and place each lightly onto the mincemeat filling. Reroll any remaining dough to a similar thickness, then using a star-shaped cutter, cut out 12 stars and place each lightly onto the mincemeat filling. Transfer to the oven and bake for 10-15 minutes, or until the pastry is golden-brown. Keep an eye on them as they don't take very long to cook. Transfer to the oven and bake for 10-15 minutes, or until the pastry is golden-brown. Keep an eye on them as they don't take very long to cook. Remove from the oven, prising out the little pies straight away and placing onto a wire rack to cool. Allow the empty tray to cool down before repeating the steps from step 10. Repeat until you have made 36 mince pies. Remove from the oven, prising out the little pies straight away and placing onto a wire rack to cool. Allow the empty tray to cool down before repeating the steps from step 10. Repeat until you have made 36 mince pies. Dust the mince pies with icing sugar and serve. Dust the mince pies with icing sugar and serve."
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} | 8544ac36c0301be69c95bd0800cc26979767db6f66fa1a3c9417b8e4ae208bb2 | Paul Hollywood’s mince pies recipe
An average of 4.3 out of 5 stars from 140 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paul_hollywoods_mince_04604_16x9.jpg These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter. 375g/13oz plain flour250g/9oz butter, softened125g/4oz caster sugar, plus extra for sprinkling1 medium free-range egg 375g/13oz plain flour 250g/9oz butter, softened 125g/4oz caster sugar, plus extra for sprinkling 1 medium free-range egg 2 x 400g/14oz jars mincemeat2 tangerines, zest grated and flesh chopped1 apple, finely diced 2 x 400g/14oz jars mincemeat 2 tangerines, zest grated and flesh chopped 1 apple, finely diced Method Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand.Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream. Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling. Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand. Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream. Recipe tips You can halve this recipe to make 6-7 deep mince pies. | {
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"content": "An average of 4.3 out of 5 stars from 140 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paul_hollywoods_mince_04604_16x9.jpg These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter. 375g/13oz plain flour250g/9oz butter, softened125g/4oz caster sugar, plus extra for sprinkling1 medium free-range egg 375g/13oz plain flour 250g/9oz butter, softened 125g/4oz caster sugar, plus extra for sprinkling 1 medium free-range egg 2 x 400g/14oz jars mincemeat2 tangerines, zest grated and flesh chopped1 apple, finely diced 2 x 400g/14oz jars mincemeat 2 tangerines, zest grated and flesh chopped 1 apple, finely diced Method Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand.Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream. Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling. Preheat the oven to 200C/400F/Gas 6. To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of cold water until it just comes together as a dough. Do not over work the dough. Wrap the pastry in cling film and set aside to chill in the fridge while you make the filling. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand. To make the filling, turn the mincemeat out into a bowl, grate the zest of the tangerines into the mincemeat, then peel and chop the fruit. Throw the tangerine and apple pieces into the bowl and blend by hand. Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. Roll out the pastry to a 3mm/1/8in thickness. With a round pastry cutter, cut out 6 x 9cm/3½in discs of pastry. Press the pastry into the muffin cups and fill each one with a good helping of the mincemeat mixture, so that it reaches three-quarters of the way up the side of the pastry-lined cup. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. With a fluted pastry cutter, cut out 6 x 8cm/3¼ in pastry circles for the lids (slightly bigger than the top of the muffin cups). Place a lid on top of each pie and gently push down. Sprinkle with caster sugar. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream. Bake for 20 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve warm with fresh cream. Recipe tips You can halve this recipe to make 6-7 deep mince pies."
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} | 14a94643358edf4e079c7bb4ad3604c536073a4c3db84e7079d72228fc5928df | Mary Berry's gingerbread house recipe
Preheat the oven to 200C/400F/Gas 6 (fan 180C).Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a large bowl and make a well in the centre. Pour in the melted butter mixture, stir it in and, when cool enough to handle, knead to a stiff dough. Divide the mixture into five equally-sized pieces, cut one of these pieces in half (so you have six pieces in total). Roll each piece out on a sheet of greaseproof paper to ¾cm/⅓in thick. Using the templates, cut out the sections for the roof, sides, front and back of the house. Slide onto three baking trays lined with baking parchment. Using the template as a guide, a ruler and the rim of a cup, cut out the arched windows on the front and sides of the house. Using a star cutter, cut out a star in the front and back of the house. Using a knife, cut out the door on the front of the house and place the door separately on a baking tray. Re-roll the trimmings and use to cut out the chimney pieces, three Christmas trees and three triangles to use as supports to help the trees stand upright. Bake the gingerbread for 7–8 minutes. Meanwhile place the boiled sweets in a pestle and mortar and crush to a rough sand texture. Remove the gingerbread from the oven. Trim the windows if the mixture has spread and sprinkle the crushed sweets into the windows. Return all the gingerbread to the oven and continue to cook for 3-4 minutes, or until the sweets have melted and the gingerbread is firm. Remove from the oven and leave to cool for a few minutes, then (while the gingerbread is still warm) carefully trim around the templates again using a small sharp knife to give clean, sharp edges. Leave to cool completely on the baking trays. For the icing, whisk the egg whites in a large bowl until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately.Spoon a little of the icing into a piping bag fitted with a medium plain nozzle. Pipe blobs of icing on the back of each chocolate button and stick, overlapping onto the two roof sections, to create a tile effect. Transfer some icing to another piping bag fitted with a small plain nozzle and pipe frames around the windows, doors and stars to decorate. Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board in a thick snow effect which will create a base to stick the house on to. Pipe a generous amount of icing along the wall edges and join the house together on the iced cake board (a second pair of hands really helps here). Stick the front door in place with more icing. Leave the icing to dry and harden for a minimum of 4 hours, but preferably overnight. Once dry, place two night-lights inside the house before attaching the roof. To secure the roof pieces, cut off the pointed ends of the cocktail sticks into 1cm/½in pieces (you should have 12 small pointed pieces). Use the pointed end to make six little holes along the top edge of each of the wall sections – spaced evenly apart. Push the blunt end of the cocktail stick pieces into the holes. The sloping edges of the front and back of the house will now have the pointed ends sticking out to act as peg supports to attach the roof. (Remember to remove the sharp cocktail sticks from your gingerbread house before eating it, to avoid a choking hazard.) Pipe icing between the cocktail sticks and fix the two roof panels onto the house. Pipe icing around the base and edges of the chimney and attach to the roof. To decorate, pipe icing along the ridge and edges of the roof to look like snow and icicles. Use the triangles as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. (Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.) Preheat the oven to 200C/400F/Gas 6 (fan 180C). Preheat the oven to 200C/400F/Gas 6 (fan 180C). Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a large bowl and make a well in the centre. Pour in the melted butter mixture, stir it in and, when cool enough to handle, knead to a stiff dough. Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a large bowl and make a well in the centre. Pour in the melted butter mixture, stir it in and, when cool enough to handle, knead to a stiff dough. Divide the mixture into five equally-sized pieces, cut one of these pieces in half (so you have six pieces in total). Roll each piece out on a sheet of greaseproof paper to ¾cm/⅓in thick. Using the templates, cut out the sections for the roof, sides, front and back of the house. Slide onto three baking trays lined with baking parchment. Divide the mixture into five equally-sized pieces, cut one of these pieces in half (so you have six pieces in total). Roll each piece out on a sheet of greaseproof paper to ¾cm/⅓in thick. Using the templates, cut out the sections for the roof, sides, front and back of the house. Slide onto three baking trays lined with baking parchment. Using the template as a guide, a ruler and the rim of a cup, cut out the arched windows on the front and sides of the house. Using a star cutter, cut out a star in the front and back of the house. Using a knife, cut out the door on the front of the house and place the door separately on a baking tray. Using the template as a guide, a ruler and the rim of a cup, cut out the arched windows on the front and sides of the house. Using a star cutter, cut out a star in the front and back of the house. Using a knife, cut out the door on the front of the house and place the door separately on a baking tray. Re-roll the trimmings and use to cut out the chimney pieces, three Christmas trees and three triangles to use as supports to help the trees stand upright. Bake the gingerbread for 7–8 minutes. Re-roll the trimmings and use to cut out the chimney pieces, three Christmas trees and three triangles to use as supports to help the trees stand upright. Bake the gingerbread for 7–8 minutes. Meanwhile place the boiled sweets in a pestle and mortar and crush to a rough sand texture. Meanwhile place the boiled sweets in a pestle and mortar and crush to a rough sand texture. Remove the gingerbread from the oven. Trim the windows if the mixture has spread and sprinkle the crushed sweets into the windows. Return all the gingerbread to the oven and continue to cook for 3-4 minutes, or until the sweets have melted and the gingerbread is firm. Remove from the oven and leave to cool for a few minutes, then (while the gingerbread is still warm) carefully trim around the templates again using a small sharp knife to give clean, sharp edges. Leave to cool completely on the baking trays. Remove the gingerbread from the oven. Trim the windows if the mixture has spread and sprinkle the crushed sweets into the windows. Return all the gingerbread to the oven and continue to cook for 3-4 minutes, or until the sweets have melted and the gingerbread is firm. Remove from the oven and leave to cool for a few minutes, then (while the gingerbread is still warm) carefully trim around the templates again using a small sharp knife to give clean, sharp edges. Leave to cool completely on the baking trays. For the icing, whisk the egg whites in a large bowl until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately. For the icing, whisk the egg whites in a large bowl until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately. Spoon a little of the icing into a piping bag fitted with a medium plain nozzle. Pipe blobs of icing on the back of each chocolate button and stick, overlapping onto the two roof sections, to create a tile effect. Transfer some icing to another piping bag fitted with a small plain nozzle and pipe frames around the windows, doors and stars to decorate. Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board in a thick snow effect which will create a base to stick the house on to. Spoon a little of the icing into a piping bag fitted with a medium plain nozzle. Pipe blobs of icing on the back of each chocolate button and stick, overlapping onto the two roof sections, to create a tile effect. Transfer some icing to another piping bag fitted with a small plain nozzle and pipe frames around the windows, doors and stars to decorate. Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board in a thick snow effect which will create a base to stick the house on to. Pipe a generous amount of icing along the wall edges and join the house together on the iced cake board (a second pair of hands really helps here). Stick the front door in place with more icing. Leave the icing to dry and harden for a minimum of 4 hours, but preferably overnight. Pipe a generous amount of icing along the wall edges and join the house together on the iced cake board (a second pair of hands really helps here). Stick the front door in place with more icing. Leave the icing to dry and harden for a minimum of 4 hours, but preferably overnight. Once dry, place two night-lights inside the house before attaching the roof. Once dry, place two night-lights inside the house before attaching the roof. To secure the roof pieces, cut off the pointed ends of the cocktail sticks into 1cm/½in pieces (you should have 12 small pointed pieces). Use the pointed end to make six little holes along the top edge of each of the wall sections – spaced evenly apart. Push the blunt end of the cocktail stick pieces into the holes. The sloping edges of the front and back of the house will now have the pointed ends sticking out to act as peg supports to attach the roof. (Remember to remove the sharp cocktail sticks from your gingerbread house before eating it, to avoid a choking hazard.) Pipe icing between the cocktail sticks and fix the two roof panels onto the house. Pipe icing around the base and edges of the chimney and attach to the roof. To secure the roof pieces, cut off the pointed ends of the cocktail sticks into 1cm/½in pieces (you should have 12 small pointed pieces). Use the pointed end to make six little holes along the top edge of each of the wall sections – spaced evenly apart. Push the blunt end of the cocktail stick pieces into the holes. The sloping edges of the front and back of the house will now have the pointed ends sticking out to act as peg supports to attach the roof. (Remember to remove the sharp cocktail sticks from your gingerbread house before eating it, to avoid a choking hazard.) Pipe icing between the cocktail sticks and fix the two roof panels onto the house. Pipe icing around the base and edges of the chimney and attach to the roof. To decorate, pipe icing along the ridge and edges of the roof to look like snow and icicles. Use the triangles as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. (Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.) To decorate, pipe icing along the ridge and edges of the roof to look like snow and icicles. Use the triangles as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. (Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.) | {
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"title": "Mary Berry's gingerbread house recipe",
"content": "Preheat the oven to 200C/400F/Gas 6 (fan 180C).Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a large bowl and make a well in the centre. Pour in the melted butter mixture, stir it in and, when cool enough to handle, knead to a stiff dough. Divide the mixture into five equally-sized pieces, cut one of these pieces in half (so you have six pieces in total). Roll each piece out on a sheet of greaseproof paper to ¾cm/⅓in thick. Using the templates, cut out the sections for the roof, sides, front and back of the house. Slide onto three baking trays lined with baking parchment. Using the template as a guide, a ruler and the rim of a cup, cut out the arched windows on the front and sides of the house. Using a star cutter, cut out a star in the front and back of the house. Using a knife, cut out the door on the front of the house and place the door separately on a baking tray. Re-roll the trimmings and use to cut out the chimney pieces, three Christmas trees and three triangles to use as supports to help the trees stand upright. Bake the gingerbread for 7–8 minutes. Meanwhile place the boiled sweets in a pestle and mortar and crush to a rough sand texture. Remove the gingerbread from the oven. Trim the windows if the mixture has spread and sprinkle the crushed sweets into the windows. Return all the gingerbread to the oven and continue to cook for 3-4 minutes, or until the sweets have melted and the gingerbread is firm. Remove from the oven and leave to cool for a few minutes, then (while the gingerbread is still warm) carefully trim around the templates again using a small sharp knife to give clean, sharp edges. Leave to cool completely on the baking trays. For the icing, whisk the egg whites in a large bowl until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately.Spoon a little of the icing into a piping bag fitted with a medium plain nozzle. Pipe blobs of icing on the back of each chocolate button and stick, overlapping onto the two roof sections, to create a tile effect. Transfer some icing to another piping bag fitted with a small plain nozzle and pipe frames around the windows, doors and stars to decorate. Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board in a thick snow effect which will create a base to stick the house on to. Pipe a generous amount of icing along the wall edges and join the house together on the iced cake board (a second pair of hands really helps here). Stick the front door in place with more icing. Leave the icing to dry and harden for a minimum of 4 hours, but preferably overnight. Once dry, place two night-lights inside the house before attaching the roof. To secure the roof pieces, cut off the pointed ends of the cocktail sticks into 1cm/½in pieces (you should have 12 small pointed pieces). Use the pointed end to make six little holes along the top edge of each of the wall sections – spaced evenly apart. Push the blunt end of the cocktail stick pieces into the holes. The sloping edges of the front and back of the house will now have the pointed ends sticking out to act as peg supports to attach the roof. (Remember to remove the sharp cocktail sticks from your gingerbread house before eating it, to avoid a choking hazard.) Pipe icing between the cocktail sticks and fix the two roof panels onto the house. Pipe icing around the base and edges of the chimney and attach to the roof. To decorate, pipe icing along the ridge and edges of the roof to look like snow and icicles. Use the triangles as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. (Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.) Preheat the oven to 200C/400F/Gas 6 (fan 180C). Preheat the oven to 200C/400F/Gas 6 (fan 180C). Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a large bowl and make a well in the centre. Pour in the melted butter mixture, stir it in and, when cool enough to handle, knead to a stiff dough. Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a large bowl and make a well in the centre. Pour in the melted butter mixture, stir it in and, when cool enough to handle, knead to a stiff dough. Divide the mixture into five equally-sized pieces, cut one of these pieces in half (so you have six pieces in total). Roll each piece out on a sheet of greaseproof paper to ¾cm/⅓in thick. Using the templates, cut out the sections for the roof, sides, front and back of the house. Slide onto three baking trays lined with baking parchment. Divide the mixture into five equally-sized pieces, cut one of these pieces in half (so you have six pieces in total). Roll each piece out on a sheet of greaseproof paper to ¾cm/⅓in thick. Using the templates, cut out the sections for the roof, sides, front and back of the house. Slide onto three baking trays lined with baking parchment. Using the template as a guide, a ruler and the rim of a cup, cut out the arched windows on the front and sides of the house. Using a star cutter, cut out a star in the front and back of the house. Using a knife, cut out the door on the front of the house and place the door separately on a baking tray. Using the template as a guide, a ruler and the rim of a cup, cut out the arched windows on the front and sides of the house. Using a star cutter, cut out a star in the front and back of the house. Using a knife, cut out the door on the front of the house and place the door separately on a baking tray. Re-roll the trimmings and use to cut out the chimney pieces, three Christmas trees and three triangles to use as supports to help the trees stand upright. Bake the gingerbread for 7–8 minutes. Re-roll the trimmings and use to cut out the chimney pieces, three Christmas trees and three triangles to use as supports to help the trees stand upright. Bake the gingerbread for 7–8 minutes. Meanwhile place the boiled sweets in a pestle and mortar and crush to a rough sand texture. Meanwhile place the boiled sweets in a pestle and mortar and crush to a rough sand texture. Remove the gingerbread from the oven. Trim the windows if the mixture has spread and sprinkle the crushed sweets into the windows. Return all the gingerbread to the oven and continue to cook for 3-4 minutes, or until the sweets have melted and the gingerbread is firm. Remove from the oven and leave to cool for a few minutes, then (while the gingerbread is still warm) carefully trim around the templates again using a small sharp knife to give clean, sharp edges. Leave to cool completely on the baking trays. Remove the gingerbread from the oven. Trim the windows if the mixture has spread and sprinkle the crushed sweets into the windows. Return all the gingerbread to the oven and continue to cook for 3-4 minutes, or until the sweets have melted and the gingerbread is firm. Remove from the oven and leave to cool for a few minutes, then (while the gingerbread is still warm) carefully trim around the templates again using a small sharp knife to give clean, sharp edges. Leave to cool completely on the baking trays. For the icing, whisk the egg whites in a large bowl until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately. For the icing, whisk the egg whites in a large bowl until frothy. Using a wooden spoon or a hand-held electric mixer on slow speed, add the icing sugar a tablespoonful at a time. Stir in the lemon juice and beat the icing until it is very stiff and white and stands up in peaks. Cover the surface with a damp cloth if not using immediately. Spoon a little of the icing into a piping bag fitted with a medium plain nozzle. Pipe blobs of icing on the back of each chocolate button and stick, overlapping onto the two roof sections, to create a tile effect. Transfer some icing to another piping bag fitted with a small plain nozzle and pipe frames around the windows, doors and stars to decorate. Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board in a thick snow effect which will create a base to stick the house on to. Spoon a little of the icing into a piping bag fitted with a medium plain nozzle. Pipe blobs of icing on the back of each chocolate button and stick, overlapping onto the two roof sections, to create a tile effect. Transfer some icing to another piping bag fitted with a small plain nozzle and pipe frames around the windows, doors and stars to decorate. Spoon six tablespoons of the icing over the cake board and, using a palette knife, spread the icing to cover the board in a thick snow effect which will create a base to stick the house on to. Pipe a generous amount of icing along the wall edges and join the house together on the iced cake board (a second pair of hands really helps here). Stick the front door in place with more icing. Leave the icing to dry and harden for a minimum of 4 hours, but preferably overnight. Pipe a generous amount of icing along the wall edges and join the house together on the iced cake board (a second pair of hands really helps here). Stick the front door in place with more icing. Leave the icing to dry and harden for a minimum of 4 hours, but preferably overnight. Once dry, place two night-lights inside the house before attaching the roof. Once dry, place two night-lights inside the house before attaching the roof. To secure the roof pieces, cut off the pointed ends of the cocktail sticks into 1cm/½in pieces (you should have 12 small pointed pieces). Use the pointed end to make six little holes along the top edge of each of the wall sections – spaced evenly apart. Push the blunt end of the cocktail stick pieces into the holes. The sloping edges of the front and back of the house will now have the pointed ends sticking out to act as peg supports to attach the roof. (Remember to remove the sharp cocktail sticks from your gingerbread house before eating it, to avoid a choking hazard.) Pipe icing between the cocktail sticks and fix the two roof panels onto the house. Pipe icing around the base and edges of the chimney and attach to the roof. To secure the roof pieces, cut off the pointed ends of the cocktail sticks into 1cm/½in pieces (you should have 12 small pointed pieces). Use the pointed end to make six little holes along the top edge of each of the wall sections – spaced evenly apart. Push the blunt end of the cocktail stick pieces into the holes. The sloping edges of the front and back of the house will now have the pointed ends sticking out to act as peg supports to attach the roof. (Remember to remove the sharp cocktail sticks from your gingerbread house before eating it, to avoid a choking hazard.) Pipe icing between the cocktail sticks and fix the two roof panels onto the house. Pipe icing around the base and edges of the chimney and attach to the roof. To decorate, pipe icing along the ridge and edges of the roof to look like snow and icicles. Use the triangles as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. (Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.) To decorate, pipe icing along the ridge and edges of the roof to look like snow and icicles. Use the triangles as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. (Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.)"
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An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hand-raised_boxing_day_84945_16x9.jpg Make the most of Christmas dinner leftovers with a turkey, stuffing and cranberry pie made with hot water crust pastry. 450g/1lb plain flour, sifted, plus extra for dusting100g/3½oz strong white flour, sifted1 tsp salt75g/2½oz chilled butter, cut into cubes150g/5½oz lard, cut into cubes, plus extra for greasing1 free-range egg, beaten, to glaze 450g/1lb plain flour, sifted, plus extra for dusting 100g/3½oz strong white flour, sifted 1 tsp salt 75g/2½oz chilled butter, cut into cubes 150g/5½oz lard, cut into cubes, plus extra for greasing 1 free-range egg, beaten, to glaze 400g/14oz leftover stuffing (sage and onion or flavour of your own preference)500g/1lb 2oz cooked turkey, both white and brown meat, roughly choppedsalt and freshly ground black pepper200g/7oz cranberries (fresh, or frozen and defrosted) 150g/5½oz cranberry sauce 400g/14oz leftover stuffing (sage and onion or flavour of your own preference) 500g/1lb 2oz cooked turkey, both white and brown meat, roughly chopped salt and freshly ground black pepper 200g/7oz cranberries (fresh, or frozen and defrosted) 150g/5½oz cranberry sauce Method Sift the plain and strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. Heat the lard and 200ml/7fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as a dough. Grease a 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking.Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tin. Press the pastry into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin.For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before. Roll out the remaining pastry until it is large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4 (fan 160C).Place the chilled pie in a roasting tin (to catch any juices that may leak from the pie tin) and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes.When the pie is cooked, remove from the oven and leave to cool on a wire rack for 10 minutes. Leave to cool for a further 30 minutes before removing from the springform tin or pie mould. Sift the plain and strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. Sift the plain and strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. Heat the lard and 200ml/7fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as a dough. Heat the lard and 200ml/7fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as a dough. Grease a 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking. Grease a 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking. Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tin. Press the pastry into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin. Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tin. Press the pastry into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin. For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before. For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before. Roll out the remaining pastry until it is large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes. Roll out the remaining pastry until it is large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Preheat the oven to 180C/350F/Gas 4 (fan 160C). Place the chilled pie in a roasting tin (to catch any juices that may leak from the pie tin) and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes. Place the chilled pie in a roasting tin (to catch any juices that may leak from the pie tin) and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes. When the pie is cooked, remove from the oven and leave to cool on a wire rack for 10 minutes. Leave to cool for a further 30 minutes before removing from the springform tin or pie mould. When the pie is cooked, remove from the oven and leave to cool on a wire rack for 10 minutes. Leave to cool for a further 30 minutes before removing from the springform tin or pie mould. | {
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"title": "Hand-raised Boxing Day pie recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hand-raised_boxing_day_84945_16x9.jpg Make the most of Christmas dinner leftovers with a turkey, stuffing and cranberry pie made with hot water crust pastry. 450g/1lb plain flour, sifted, plus extra for dusting100g/3½oz strong white flour, sifted1 tsp salt75g/2½oz chilled butter, cut into cubes150g/5½oz lard, cut into cubes, plus extra for greasing1 free-range egg, beaten, to glaze 450g/1lb plain flour, sifted, plus extra for dusting 100g/3½oz strong white flour, sifted 1 tsp salt 75g/2½oz chilled butter, cut into cubes 150g/5½oz lard, cut into cubes, plus extra for greasing 1 free-range egg, beaten, to glaze 400g/14oz leftover stuffing (sage and onion or flavour of your own preference)500g/1lb 2oz cooked turkey, both white and brown meat, roughly choppedsalt and freshly ground black pepper200g/7oz cranberries (fresh, or frozen and defrosted) 150g/5½oz cranberry sauce 400g/14oz leftover stuffing (sage and onion or flavour of your own preference) 500g/1lb 2oz cooked turkey, both white and brown meat, roughly chopped salt and freshly ground black pepper 200g/7oz cranberries (fresh, or frozen and defrosted) 150g/5½oz cranberry sauce Method Sift the plain and strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. Heat the lard and 200ml/7fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as a dough. Grease a 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking.Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tin. Press the pastry into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin.For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before. Roll out the remaining pastry until it is large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4 (fan 160C).Place the chilled pie in a roasting tin (to catch any juices that may leak from the pie tin) and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes.When the pie is cooked, remove from the oven and leave to cool on a wire rack for 10 minutes. Leave to cool for a further 30 minutes before removing from the springform tin or pie mould. Sift the plain and strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. Sift the plain and strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. Heat the lard and 200ml/7fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as a dough. Heat the lard and 200ml/7fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as a dough. Grease a 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking. Grease a 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking. Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tin. Press the pastry into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin. Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tin. Press the pastry into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin. For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before. For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before. Roll out the remaining pastry until it is large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes. Roll out the remaining pastry until it is large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Preheat the oven to 180C/350F/Gas 4 (fan 160C). Place the chilled pie in a roasting tin (to catch any juices that may leak from the pie tin) and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes. Place the chilled pie in a roasting tin (to catch any juices that may leak from the pie tin) and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes. When the pie is cooked, remove from the oven and leave to cool on a wire rack for 10 minutes. Leave to cool for a further 30 minutes before removing from the springform tin or pie mould. When the pie is cooked, remove from the oven and leave to cool on a wire rack for 10 minutes. Leave to cool for a further 30 minutes before removing from the springform tin or pie mould."
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} | 3c84f27f4f7bc641c074e55bb3091297d041ed7809771a8b6b116bda38801215 | Chocolate mince pies recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_mince_pies_51441_16x9.jpg This recipe combines two of the best things about Christmas - mince pies and chocolate. 280g/10oz plain flour, sifted 125g/4½oz icing sugar, sifted 50g/2oz cocoa powder, sifted pinch salt200g/7oz cold butter, diced 2 free-range egg yolks 500g/1lb 2oz ready-made mincemeat2 clementines, zest and juice2 tbsp milk1 free-range egg, beaten 280g/10oz plain flour, sifted 125g/4½oz icing sugar, sifted 50g/2oz cocoa powder, sifted pinch salt 200g/7oz cold butter, diced 2 free-range egg yolks 500g/1lb 2oz ready-made mincemeat 2 clementines, zest and juice 2 tbsp milk 1 free-range egg, beaten Method Mix the flour, icing sugar, cocoa powder and salt together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs.Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour.Preheat the oven to 200C/180C Fan/Gas 6.Mix the mincemeat, clementine zest and juice together in a bowl.Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little milk. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry and cut our snowflakes or star shapes to decorate the top. Brush the top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg.Bake in the oven for 20-25 minutes, or until the pastry is cooked through. Mix the flour, icing sugar, cocoa powder and salt together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs. Mix the flour, icing sugar, cocoa powder and salt together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour. Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the mincemeat, clementine zest and juice together in a bowl. Mix the mincemeat, clementine zest and juice together in a bowl. Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little milk. Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little milk. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry and cut our snowflakes or star shapes to decorate the top. Brush the top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry and cut our snowflakes or star shapes to decorate the top. Brush the top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg. Bake in the oven for 20-25 minutes, or until the pastry is cooked through. Bake in the oven for 20-25 minutes, or until the pastry is cooked through. | {
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"title": "Chocolate mince pies recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_mince_pies_51441_16x9.jpg This recipe combines two of the best things about Christmas - mince pies and chocolate. 280g/10oz plain flour, sifted 125g/4½oz icing sugar, sifted 50g/2oz cocoa powder, sifted pinch salt200g/7oz cold butter, diced 2 free-range egg yolks 500g/1lb 2oz ready-made mincemeat2 clementines, zest and juice2 tbsp milk1 free-range egg, beaten 280g/10oz plain flour, sifted 125g/4½oz icing sugar, sifted 50g/2oz cocoa powder, sifted pinch salt 200g/7oz cold butter, diced 2 free-range egg yolks 500g/1lb 2oz ready-made mincemeat 2 clementines, zest and juice 2 tbsp milk 1 free-range egg, beaten Method Mix the flour, icing sugar, cocoa powder and salt together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs.Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour.Preheat the oven to 200C/180C Fan/Gas 6.Mix the mincemeat, clementine zest and juice together in a bowl.Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little milk. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry and cut our snowflakes or star shapes to decorate the top. Brush the top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg.Bake in the oven for 20-25 minutes, or until the pastry is cooked through. Mix the flour, icing sugar, cocoa powder and salt together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs. Mix the flour, icing sugar, cocoa powder and salt together in a bowl. Mix in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour. Stir in the egg until the mixture comes together in clumps (you may need to a little cold water). Knead the dough briefly until smooth, wrap in clingfilm and leave to chill in the fridge for one hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the mincemeat, clementine zest and juice together in a bowl. Mix the mincemeat, clementine zest and juice together in a bowl. Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little milk. Remove the pastry from the fridge, and roll out to a thickness of 0.5cm/¼in. Using a 7.5cm/3in fluted cutter, stamp out 12 discs from the pastry and use them to line a 12-hole bun tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with a little milk. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry and cut our snowflakes or star shapes to decorate the top. Brush the top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg. Using a 6cm/2½in fluted cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry and cut our snowflakes or star shapes to decorate the top. Brush the top of each mince pie with beaten egg and gently place the decorations on top, then brush again with egg. Bake in the oven for 20-25 minutes, or until the pastry is cooked through. Bake in the oven for 20-25 minutes, or until the pastry is cooked through."
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} | eb9bbf4506aa4ab23acb9e66634f36965e7d63239997acd91de41a736156a2dd | Black bun recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bun_66755_16x9.jpg This moist, fruity cake covered with rich pastry is traditionally eaten at Hogmanay. Make it in advance so the flavours have time to mature. Equipment and preparation: you will need a 900g/2lb loaf tin. 300g/10½oz plain flour75g/3oz lard, cubed75g/3oz butter, cubedpinch salt½ tsp baking powder1 free-range egg, beaten, for glazing 300g/10½oz plain flour 75g/3oz lard, cubed 75g/3oz butter, cubed pinch salt ½ tsp baking powder 1 free-range egg, beaten, for glazing 200g/7oz plain flour300g/10½oz raisins300g/10½oz currants½ tsp ground ginger½ tsp ground cinnamon½ tsp ground allspice½ tsp mixed spice¼ tsp ground black pepper100g/3½oz dark muscovado sugar100g/3½oz mixed peel, chopped½ tsp bicarbonate of soda2 tbsp whisky1 free-range egg 3 tbsp buttermilk 200g/7oz plain flour 300g/10½oz raisins 300g/10½oz currants ½ tsp ground ginger ½ tsp ground cinnamon ½ tsp ground allspice ½ tsp mixed spice ¼ tsp ground black pepper 100g/3½oz dark muscovado sugar 100g/3½oz mixed peel, chopped ½ tsp bicarbonate of soda 2 tbsp whisky 1 free-range egg 3 tbsp buttermilk Method For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling.Preheat the oven to 180C/350F/Gas 4 (fan 160C).For the filling, mix all the ingredients together in a large bowl. Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress. Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water. Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out. For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling. For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Preheat the oven to 180C/350F/Gas 4 (fan 160C). For the filling, mix all the ingredients together in a large bowl. For the filling, mix all the ingredients together in a large bowl. Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress. Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress. Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water. Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water. Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out. Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out. | {
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"title": "Black bun recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bun_66755_16x9.jpg This moist, fruity cake covered with rich pastry is traditionally eaten at Hogmanay. Make it in advance so the flavours have time to mature. Equipment and preparation: you will need a 900g/2lb loaf tin. 300g/10½oz plain flour75g/3oz lard, cubed75g/3oz butter, cubedpinch salt½ tsp baking powder1 free-range egg, beaten, for glazing 300g/10½oz plain flour 75g/3oz lard, cubed 75g/3oz butter, cubed pinch salt ½ tsp baking powder 1 free-range egg, beaten, for glazing 200g/7oz plain flour300g/10½oz raisins300g/10½oz currants½ tsp ground ginger½ tsp ground cinnamon½ tsp ground allspice½ tsp mixed spice¼ tsp ground black pepper100g/3½oz dark muscovado sugar100g/3½oz mixed peel, chopped½ tsp bicarbonate of soda2 tbsp whisky1 free-range egg 3 tbsp buttermilk 200g/7oz plain flour 300g/10½oz raisins 300g/10½oz currants ½ tsp ground ginger ½ tsp ground cinnamon ½ tsp ground allspice ½ tsp mixed spice ¼ tsp ground black pepper 100g/3½oz dark muscovado sugar 100g/3½oz mixed peel, chopped ½ tsp bicarbonate of soda 2 tbsp whisky 1 free-range egg 3 tbsp buttermilk Method For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling.Preheat the oven to 180C/350F/Gas 4 (fan 160C).For the filling, mix all the ingredients together in a large bowl. Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress. Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water. Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out. For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling. For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Preheat the oven to 180C/350F/Gas 4 (fan 160C). For the filling, mix all the ingredients together in a large bowl. For the filling, mix all the ingredients together in a large bowl. Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress. Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress. Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water. Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water. Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out. Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out."
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} | cd883a1bd9d52984281b655c9ce8200d8e4a8f147c2c257a571162ba773de63d | Tunis cake recipe
An average of 3.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tunis_cake_61629_16x9.jpg A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake. Equipment and preparation: you will need a 20cm/8in deep cake tin. 225g/8oz softened butter225g/8oz caster sugar225g/8oz self-raising flour70g/2½oz ground almonds4 large free-range eggs1 large lemon, finely grated zest only 225g/8oz softened butter 225g/8oz caster sugar 225g/8oz self-raising flour 70g/2½oz ground almonds 4 large free-range eggs 1 large lemon, finely grated zest only 300ml/10fl oz double cream400g/14oz plain chocolate, broken into small pieces 200g/7oz natural marzipangel food colouring, in red and green 300ml/10fl oz double cream 400g/14oz plain chocolate, broken into small pieces 200g/7oz natural marzipan gel food colouring, in red and green Method Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line a 20cm/8in deep cake tin with baking parchment. Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of a freestanding electric mixer (alternatively use a sturdy bowl and a hand-held mixer). Beat on high speed for a minute. Spoon the batter into the prepared cake tin and level the surface with a palette knife or spatula.Bake for 45 minutes, then cover with foil to prevent the top from browning and cook for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack. For the topping, pour the cream into a small pan and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. When cool but not setting, pour the chocolate mixture in an even coat over the cooled cake (that is still in the tin) and put aside to set.To decorate, colour 175g/6oz of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, cut out 20 holly leaves. Mark the veins with a knife, lay over a rolling pin and leave to dry (this curls the leaves slightly). Colour the remaining marzipan with the red food colouring and roll into 30 ‘holly berry’ size balls. Leave to dry. To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line a 20cm/8in deep cake tin with baking parchment. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line a 20cm/8in deep cake tin with baking parchment. Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of a freestanding electric mixer (alternatively use a sturdy bowl and a hand-held mixer). Beat on high speed for a minute. Spoon the batter into the prepared cake tin and level the surface with a palette knife or spatula. Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of a freestanding electric mixer (alternatively use a sturdy bowl and a hand-held mixer). Beat on high speed for a minute. Spoon the batter into the prepared cake tin and level the surface with a palette knife or spatula. Bake for 45 minutes, then cover with foil to prevent the top from browning and cook for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack. Bake for 45 minutes, then cover with foil to prevent the top from browning and cook for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack. For the topping, pour the cream into a small pan and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. When cool but not setting, pour the chocolate mixture in an even coat over the cooled cake (that is still in the tin) and put aside to set. For the topping, pour the cream into a small pan and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. When cool but not setting, pour the chocolate mixture in an even coat over the cooled cake (that is still in the tin) and put aside to set. To decorate, colour 175g/6oz of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, cut out 20 holly leaves. Mark the veins with a knife, lay over a rolling pin and leave to dry (this curls the leaves slightly). Colour the remaining marzipan with the red food colouring and roll into 30 ‘holly berry’ size balls. Leave to dry. To decorate, colour 175g/6oz of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, cut out 20 holly leaves. Mark the veins with a knife, lay over a rolling pin and leave to dry (this curls the leaves slightly). Colour the remaining marzipan with the red food colouring and roll into 30 ‘holly berry’ size balls. Leave to dry. To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake. To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake. | {
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"title": "Tunis cake recipe",
"content": "An average of 3.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tunis_cake_61629_16x9.jpg A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake. Equipment and preparation: you will need a 20cm/8in deep cake tin. 225g/8oz softened butter225g/8oz caster sugar225g/8oz self-raising flour70g/2½oz ground almonds4 large free-range eggs1 large lemon, finely grated zest only 225g/8oz softened butter 225g/8oz caster sugar 225g/8oz self-raising flour 70g/2½oz ground almonds 4 large free-range eggs 1 large lemon, finely grated zest only 300ml/10fl oz double cream400g/14oz plain chocolate, broken into small pieces 200g/7oz natural marzipangel food colouring, in red and green 300ml/10fl oz double cream 400g/14oz plain chocolate, broken into small pieces 200g/7oz natural marzipan gel food colouring, in red and green Method Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line a 20cm/8in deep cake tin with baking parchment. Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of a freestanding electric mixer (alternatively use a sturdy bowl and a hand-held mixer). Beat on high speed for a minute. Spoon the batter into the prepared cake tin and level the surface with a palette knife or spatula.Bake for 45 minutes, then cover with foil to prevent the top from browning and cook for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack. For the topping, pour the cream into a small pan and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. When cool but not setting, pour the chocolate mixture in an even coat over the cooled cake (that is still in the tin) and put aside to set.To decorate, colour 175g/6oz of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, cut out 20 holly leaves. Mark the veins with a knife, lay over a rolling pin and leave to dry (this curls the leaves slightly). Colour the remaining marzipan with the red food colouring and roll into 30 ‘holly berry’ size balls. Leave to dry. To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line a 20cm/8in deep cake tin with baking parchment. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line a 20cm/8in deep cake tin with baking parchment. Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of a freestanding electric mixer (alternatively use a sturdy bowl and a hand-held mixer). Beat on high speed for a minute. Spoon the batter into the prepared cake tin and level the surface with a palette knife or spatula. Add the butter, sugar, flour, ground almonds, eggs and lemon zest to the bowl of a freestanding electric mixer (alternatively use a sturdy bowl and a hand-held mixer). Beat on high speed for a minute. Spoon the batter into the prepared cake tin and level the surface with a palette knife or spatula. Bake for 45 minutes, then cover with foil to prevent the top from browning and cook for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack. Bake for 45 minutes, then cover with foil to prevent the top from browning and cook for a further 15 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a wire rack. For the topping, pour the cream into a small pan and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. When cool but not setting, pour the chocolate mixture in an even coat over the cooled cake (that is still in the tin) and put aside to set. For the topping, pour the cream into a small pan and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. When cool but not setting, pour the chocolate mixture in an even coat over the cooled cake (that is still in the tin) and put aside to set. To decorate, colour 175g/6oz of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, cut out 20 holly leaves. Mark the veins with a knife, lay over a rolling pin and leave to dry (this curls the leaves slightly). Colour the remaining marzipan with the red food colouring and roll into 30 ‘holly berry’ size balls. Leave to dry. To decorate, colour 175g/6oz of the marzipan with green food colouring to turn it the colour of holly leaves. Using a holly leaf shaped cutter, cut out 20 holly leaves. Mark the veins with a knife, lay over a rolling pin and leave to dry (this curls the leaves slightly). Colour the remaining marzipan with the red food colouring and roll into 30 ‘holly berry’ size balls. Leave to dry. To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake. To serve, remove the cake from the tin and carefully peel off the parchment paper so that you get a clean line between the cake and the chocolate layer. Arrange the holly leaves and berries in a wreath around the edge of the cake."
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} | 87179654e16bf99e42d7a25a5ce98743c12d72b921cab40f6b5ffc391b74e8f3 | Sticky ginger puddings recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_ginger_puddings_50048_16x9.jpg This ginger pudding has levels - sticky toffee, pistachios, tamarind and a warming kick of whisky. For this recipe you will need six 175ml/6fl oz metal mini pudding basins or dariole moulds. 100g/3½oz pitted dates, ideally Sayer2 cubes stem ginger in syrup, drained2 tsp tamarind paste1 tbsp black treacle100g/3½oz self-raising flour2 tsp ground ginger½ tsp ground cinnamon½ tsp bicarbonate of soda1 large free-range egg30g/1oz unsalted butter, softened, plus extra for greasing150g/5½oz soft dark brown sugar1 tbsp pistachio nuts, roughly chopped, to decorate 100g/3½oz pitted dates, ideally Sayer 2 cubes stem ginger in syrup, drained 2 tsp tamarind paste 1 tbsp black treacle 100g/3½oz self-raising flour 2 tsp ground ginger ½ tsp ground cinnamon ½ tsp bicarbonate of soda 1 large free-range egg 30g/1oz unsalted butter, softened, plus extra for greasing 150g/5½oz soft dark brown sugar 1 tbsp pistachio nuts, roughly chopped, to decorate 150ml/5fl oz double cream75g/2¾oz dark or light soft brown sugar40g/1½oz unsalted butter1 tbsp black treacle3 tbsp stem ginger syrup (from the jar)2 tsp tamarind sauce½ tsp flaked sea salt4 tbsp whisky 150ml/5fl oz double cream 75g/2¾oz dark or light soft brown sugar 40g/1½oz unsalted butter 1 tbsp black treacle 3 tbsp stem ginger syrup (from the jar) 2 tsp tamarind sauce ½ tsp flaked sea salt 4 tbsp whisky Method Preheat the oven to 180C/160C Fan/Gas 4. Grease six 175ml/6fl oz metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Place the moulds on a baking tray.Put the dates in a heatproof bowl and pour over 150ml/5fl oz boiling water. Set aside to cool, then transfer to a food processor. Add the stem ginger, tamarind paste and treacle and blend to a purée.Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined. Spoon the mixture into the prepared moulds. Bake for 20 minutes, or until well risen and firm to the touch. For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Remove the pan from the heat and stir in the whisky. Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Grease six 175ml/6fl oz metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Place the moulds on a baking tray. Preheat the oven to 180C/160C Fan/Gas 4. Grease six 175ml/6fl oz metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Place the moulds on a baking tray. Put the dates in a heatproof bowl and pour over 150ml/5fl oz boiling water. Set aside to cool, then transfer to a food processor. Add the stem ginger, tamarind paste and treacle and blend to a purée. Put the dates in a heatproof bowl and pour over 150ml/5fl oz boiling water. Set aside to cool, then transfer to a food processor. Add the stem ginger, tamarind paste and treacle and blend to a purée. Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined. Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined. Spoon the mixture into the prepared moulds. Bake for 20 minutes, or until well risen and firm to the touch. Spoon the mixture into the prepared moulds. Bake for 20 minutes, or until well risen and firm to the touch. For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Remove the pan from the heat and stir in the whisky. For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Remove the pan from the heat and stir in the whisky. Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately. Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately. Recipe tips If making in advance, take all the puddings out of the tins and place in a shallow, greased ovenproof dish. Pour over the sauce and bake at 180C/160C Fan/Gas 4 for 10 minutes, or until the puddings are warmed through. | {
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"url": "https://www.bbc.co.uk/food/recipes/sticky_ginger_puddings_50048",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sticky ginger puddings 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/sticky_ginger_puddings_50048_16x9.jpg This ginger pudding has levels - sticky toffee, pistachios, tamarind and a warming kick of whisky. For this recipe you will need six 175ml/6fl oz metal mini pudding basins or dariole moulds. 100g/3½oz pitted dates, ideally Sayer2 cubes stem ginger in syrup, drained2 tsp tamarind paste1 tbsp black treacle100g/3½oz self-raising flour2 tsp ground ginger½ tsp ground cinnamon½ tsp bicarbonate of soda1 large free-range egg30g/1oz unsalted butter, softened, plus extra for greasing150g/5½oz soft dark brown sugar1 tbsp pistachio nuts, roughly chopped, to decorate 100g/3½oz pitted dates, ideally Sayer 2 cubes stem ginger in syrup, drained 2 tsp tamarind paste 1 tbsp black treacle 100g/3½oz self-raising flour 2 tsp ground ginger ½ tsp ground cinnamon ½ tsp bicarbonate of soda 1 large free-range egg 30g/1oz unsalted butter, softened, plus extra for greasing 150g/5½oz soft dark brown sugar 1 tbsp pistachio nuts, roughly chopped, to decorate 150ml/5fl oz double cream75g/2¾oz dark or light soft brown sugar40g/1½oz unsalted butter1 tbsp black treacle3 tbsp stem ginger syrup (from the jar)2 tsp tamarind sauce½ tsp flaked sea salt4 tbsp whisky 150ml/5fl oz double cream 75g/2¾oz dark or light soft brown sugar 40g/1½oz unsalted butter 1 tbsp black treacle 3 tbsp stem ginger syrup (from the jar) 2 tsp tamarind sauce ½ tsp flaked sea salt 4 tbsp whisky Method Preheat the oven to 180C/160C Fan/Gas 4. Grease six 175ml/6fl oz metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Place the moulds on a baking tray.Put the dates in a heatproof bowl and pour over 150ml/5fl oz boiling water. Set aside to cool, then transfer to a food processor. Add the stem ginger, tamarind paste and treacle and blend to a purée.Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined. Spoon the mixture into the prepared moulds. Bake for 20 minutes, or until well risen and firm to the touch. For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Remove the pan from the heat and stir in the whisky. Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Grease six 175ml/6fl oz metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Place the moulds on a baking tray. Preheat the oven to 180C/160C Fan/Gas 4. Grease six 175ml/6fl oz metal mini pudding basins or dariole moulds and line the bases with circles of baking paper. Place the moulds on a baking tray. Put the dates in a heatproof bowl and pour over 150ml/5fl oz boiling water. Set aside to cool, then transfer to a food processor. Add the stem ginger, tamarind paste and treacle and blend to a purée. Put the dates in a heatproof bowl and pour over 150ml/5fl oz boiling water. Set aside to cool, then transfer to a food processor. Add the stem ginger, tamarind paste and treacle and blend to a purée. Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined. Put the flour, ground ginger, cinnamon, bicarbonate of soda, egg, butter and sugar in a large mixing bowl. Stir in the puréed dates and mix until well combined. Spoon the mixture into the prepared moulds. Bake for 20 minutes, or until well risen and firm to the touch. Spoon the mixture into the prepared moulds. Bake for 20 minutes, or until well risen and firm to the touch. For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Remove the pan from the heat and stir in the whisky. For the sauce, place all of the ingredients except the whisky into a saucepan and bring to a gentle simmer. Cook for 2–3 minutes, stirring constantly until smooth and glossy. (Watch out for splashes and don’t be tempted to touch or taste the sauce as it will be extremely hot.) Remove the pan from the heat and stir in the whisky. Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately. Carefully loosen the sides of each pudding using a table knife (the puddings will be hot, so wear oven gloves). Turn out onto warmed serving plates and remove the baking paper. Pour a little sauce over each one and put the remaining sauce in a jug. Decorate with chopped pistachios and serve immediately. Recipe tips If making in advance, take all the puddings out of the tins and place in a shallow, greased ovenproof dish. Pour over the sauce and bake at 180C/160C Fan/Gas 4 for 10 minutes, or until the puddings are warmed through."
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} | 041585ba4007c97662d0f2d6a1cb657958503cd65d53ffbb7e9749e52b630800 | Easy chocolate traybake recipe
An average of 5.0 out of 5 stars from 2 ratings Chris Moyles' traybake takes inspiration from Mary Berry. It's simple to make and made primarily from store cupboard ingredients - a handy recipe to add to your repertoire! 50g/1¾oz cocoa powder6 tbsp boiling water100g/3½oz unsalted butter275g/9¾oz golden caster sugar3 large free-range eggs125ml/4fl oz full-fat milk150g/5½oz self-raising flour25g/1oz ground almonds1 tsp baking powder50g/1¾oz malted milk powder4 tbsp strawberry jam 50g/1¾oz cocoa powder 6 tbsp boiling water 100g/3½oz unsalted butter 275g/9¾oz golden caster sugar 3 large free-range eggs 125ml/4fl oz full-fat milk 150g/5½oz self-raising flour 25g/1oz ground almonds 1 tsp baking powder 50g/1¾oz malted milk powder 4 tbsp strawberry jam 200ml/7fl oz double cream400g/14oz white chocolate, finely chopped 200ml/7fl oz double cream 400g/14oz white chocolate, finely chopped Method Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely.To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. Pour the icing over the traybake in an even layer. Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely. Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely. To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. Pour the icing over the traybake in an even layer. Pour the icing over the traybake in an even layer. | {
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"delivery_version": "v1.0",
"title": "Easy chocolate traybake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Chris Moyles' traybake takes inspiration from Mary Berry. It's simple to make and made primarily from store cupboard ingredients - a handy recipe to add to your repertoire! 50g/1¾oz cocoa powder6 tbsp boiling water100g/3½oz unsalted butter275g/9¾oz golden caster sugar3 large free-range eggs125ml/4fl oz full-fat milk150g/5½oz self-raising flour25g/1oz ground almonds1 tsp baking powder50g/1¾oz malted milk powder4 tbsp strawberry jam 50g/1¾oz cocoa powder 6 tbsp boiling water 100g/3½oz unsalted butter 275g/9¾oz golden caster sugar 3 large free-range eggs 125ml/4fl oz full-fat milk 150g/5½oz self-raising flour 25g/1oz ground almonds 1 tsp baking powder 50g/1¾oz malted milk powder 4 tbsp strawberry jam 200ml/7fl oz double cream400g/14oz white chocolate, finely chopped 200ml/7fl oz double cream 400g/14oz white chocolate, finely chopped Method Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely.To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. Pour the icing over the traybake in an even layer. Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Preheat the oven to 180C/160C Fan/Gas 5. Grease a 30x23cm/12x9in traybake tin and line with baking parchment. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Put the cocoa and boiling water in large bowl and mix. Add the butter and mix until smooth. Add the remaining sponge ingredients and mix until fully incorporated. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Pour into the tin, and bake for 30-35 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely. Leave to cool in the tin for 10 minutes, then turn out, carefully remove the parchment and place on a wire rack to cool completely. To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. To make the icing, gently heat the cream in a small heavy bottomed saucepan. Add the white chocolate and stir until smooth. Leave to cool. Pour the icing over the traybake in an even layer. Pour the icing over the traybake in an even layer."
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} | d4b00d79f0c5143cb379946e5513403d19ef4d97c972c4872791ed7fa39079de | Smoky firecracker chicken drumsticks recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p08txvq8.jpg Mary Berry creates the perfect smoky chicken drumsticks – dig in with your hands! Perfect for a cold winter day, to enjoy around a bonfire with the children – easy food to eat in the hand. 12 chicken leg drumsticks 12 chicken leg drumsticks 2 tbsp sweet smoked paprika 2 tbsp Worcestershire sauce 2 tbsp maple syrup6 tbsp olive oil2 garlic cloves, crushed Tabasco, to taste salt and freshly ground black pepper 2 tbsp sweet smoked paprika 2 tbsp Worcestershire sauce 2 tbsp maple syrup 6 tbsp olive oil 2 garlic cloves, crushed Tabasco, to taste salt and freshly ground black pepper blue cheese dipcelery sticks blue cheese dip celery sticks Method Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time.Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper.Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Serve with blue cheese dip and celery sticks. Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time. Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Serve with blue cheese dip and celery sticks. Serve with blue cheese dip and celery sticks. Recipe tips You can leave the chicken to marinate up to a day ahead – or freeze it in the marinade. | {
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"url": "https://www.bbc.co.uk/food/recipes/smoky_firecracker_89700",
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"title": "Smoky firecracker chicken drumsticks recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p08txvq8.jpg Mary Berry creates the perfect smoky chicken drumsticks – dig in with your hands! Perfect for a cold winter day, to enjoy around a bonfire with the children – easy food to eat in the hand. 12 chicken leg drumsticks 12 chicken leg drumsticks 2 tbsp sweet smoked paprika 2 tbsp Worcestershire sauce 2 tbsp maple syrup6 tbsp olive oil2 garlic cloves, crushed Tabasco, to taste salt and freshly ground black pepper 2 tbsp sweet smoked paprika 2 tbsp Worcestershire sauce 2 tbsp maple syrup 6 tbsp olive oil 2 garlic cloves, crushed Tabasco, to taste salt and freshly ground black pepper blue cheese dipcelery sticks blue cheese dip celery sticks Method Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time.Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper.Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Serve with blue cheese dip and celery sticks. Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time. Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Serve with blue cheese dip and celery sticks. Serve with blue cheese dip and celery sticks. Recipe tips You can leave the chicken to marinate up to a day ahead – or freeze it in the marinade."
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} | 0e92ea860cac83fc61d99293d01add3031d42219bca33a2aa8d16ccf813c9add | Sticky gingerbread puddings with ginger wine recipe
Pre-heat the oven to 180C/350F/Gas 4.First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ginger should be chopped small, but not puréed!Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs, butter and sugar. The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients. Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 175ml/6fl oz warm water until you have a smooth mixture. Finally, fold in the apple and stem ginger.Now divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch. After that, remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them.To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the ginger wine and brandy, add the chopped ginger and the sauce is then ready to serve.To serve the puddings, preheat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings, then place the whole thing under the grill, so that the tops of the puddings are about 13cm/5in from the source of heat. Now allow them to heat through - which will take about 8 minutes - by which time the tops will be slightly crunchy and the sauce will be hot and bubbly. Serve with chilled pouring cream. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ginger should be chopped small, but not puréed! First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ginger should be chopped small, but not puréed! Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs, butter and sugar. The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients. Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs, butter and sugar. The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients. Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 175ml/6fl oz warm water until you have a smooth mixture. Finally, fold in the apple and stem ginger. Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 175ml/6fl oz warm water until you have a smooth mixture. Finally, fold in the apple and stem ginger. Now divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch. Now divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch. After that, remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them. After that, remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them. To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the ginger wine and brandy, add the chopped ginger and the sauce is then ready to serve. To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the ginger wine and brandy, add the chopped ginger and the sauce is then ready to serve. To serve the puddings, preheat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. To serve the puddings, preheat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings, then place the whole thing under the grill, so that the tops of the puddings are about 13cm/5in from the source of heat. Now allow them to heat through - which will take about 8 minutes - by which time the tops will be slightly crunchy and the sauce will be hot and bubbly. Serve with chilled pouring cream. Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings, then place the whole thing under the grill, so that the tops of the puddings are about 13cm/5in from the source of heat. Now allow them to heat through - which will take about 8 minutes - by which time the tops will be slightly crunchy and the sauce will be hot and bubbly. Serve with chilled pouring cream. | {
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"title": "Sticky gingerbread puddings with ginger wine recipe",
"content": "Pre-heat the oven to 180C/350F/Gas 4.First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ginger should be chopped small, but not puréed!Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs, butter and sugar. The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients. Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 175ml/6fl oz warm water until you have a smooth mixture. Finally, fold in the apple and stem ginger.Now divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch. After that, remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them.To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the ginger wine and brandy, add the chopped ginger and the sauce is then ready to serve.To serve the puddings, preheat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings, then place the whole thing under the grill, so that the tops of the puddings are about 13cm/5in from the source of heat. Now allow them to heat through - which will take about 8 minutes - by which time the tops will be slightly crunchy and the sauce will be hot and bubbly. Serve with chilled pouring cream. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ginger should be chopped small, but not puréed! First of all, place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ginger should be chopped small, but not puréed! Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs, butter and sugar. The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients. Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs, butter and sugar. The way to deal with the treacle is to grease the spoon first and, using a spatula or another spoon, push it into the bowl to join the rest of the ingredients. Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 175ml/6fl oz warm water until you have a smooth mixture. Finally, fold in the apple and stem ginger. Now add the freshly grated ginger, then, using an electric hand whisk, whisk everything together gradually, adding 175ml/6fl oz warm water until you have a smooth mixture. Finally, fold in the apple and stem ginger. Now divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch. Now divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch. After that, remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them. After that, remove them from the oven and let them stand for about 5 minutes, then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them. To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the ginger wine and brandy, add the chopped ginger and the sauce is then ready to serve. To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the ginger wine and brandy, add the chopped ginger and the sauce is then ready to serve. To serve the puddings, preheat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. To serve the puddings, preheat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings, then place the whole thing under the grill, so that the tops of the puddings are about 13cm/5in from the source of heat. Now allow them to heat through - which will take about 8 minutes - by which time the tops will be slightly crunchy and the sauce will be hot and bubbly. Serve with chilled pouring cream. Spoon the sauce over, making sure that no little bits of ginger are actually on the top of the puddings, then place the whole thing under the grill, so that the tops of the puddings are about 13cm/5in from the source of heat. Now allow them to heat through - which will take about 8 minutes - by which time the tops will be slightly crunchy and the sauce will be hot and bubbly. Serve with chilled pouring cream."
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} | 1e5d24face0d7497a8a4d16f2a95ea70beab1feab557a47cff5f7720f9ab3979 | Carrot and sultana cake with creamy orange frosting recipe
An average of 5.0 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_sultana_cake_49411_16x9.jpg A luxurious tasting carrot cake packed with sultanas and pecans. One piece is never enough. 200g/7oz self-raising flour75g/3oz sultanas75g/3oz pecans, broken into rough pieces½ large orange, zest only1 tsp ground cinnamon½ whole nutmeg, finely grated1 tsp baking powder½ tsp bicarbonate of sodapinch fine sea salt3 free-range eggs175ml/6fl oz sunflower oil, plus extra for greasing175g/6oz soft light brown sugar200g/7oz carrots, grated 200g/7oz self-raising flour 75g/3oz sultanas 75g/3oz pecans, broken into rough pieces ½ large orange, zest only 1 tsp ground cinnamon ½ whole nutmeg, finely grated 1 tsp baking powder ½ tsp bicarbonate of soda pinch fine sea salt 3 free-range eggs 175ml/6fl oz sunflower oil, plus extra for greasing 175g/6oz soft light brown sugar 200g/7oz carrots, grated 100g/3½oz icing sugar100g/3½oz unsalted butter, softened1 tsp fresh orange juice200g/7oz full-fat cream cheese½ orange, zest only25g/1oz pecan nuts, roughly broken 100g/3½oz icing sugar 100g/3½oz unsalted butter, softened 1 tsp fresh orange juice 200g/7oz full-fat cream cheese ½ orange, zest only 25g/1oz pecan nuts, roughly broken Method Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin.Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined.Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined. Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack.For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread. Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve. Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin. Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin. Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined. Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined. Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined. Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined. Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack. Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack. For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread. For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread. Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve. Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve. | {
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"content": "An average of 5.0 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_sultana_cake_49411_16x9.jpg A luxurious tasting carrot cake packed with sultanas and pecans. One piece is never enough. 200g/7oz self-raising flour75g/3oz sultanas75g/3oz pecans, broken into rough pieces½ large orange, zest only1 tsp ground cinnamon½ whole nutmeg, finely grated1 tsp baking powder½ tsp bicarbonate of sodapinch fine sea salt3 free-range eggs175ml/6fl oz sunflower oil, plus extra for greasing175g/6oz soft light brown sugar200g/7oz carrots, grated 200g/7oz self-raising flour 75g/3oz sultanas 75g/3oz pecans, broken into rough pieces ½ large orange, zest only 1 tsp ground cinnamon ½ whole nutmeg, finely grated 1 tsp baking powder ½ tsp bicarbonate of soda pinch fine sea salt 3 free-range eggs 175ml/6fl oz sunflower oil, plus extra for greasing 175g/6oz soft light brown sugar 200g/7oz carrots, grated 100g/3½oz icing sugar100g/3½oz unsalted butter, softened1 tsp fresh orange juice200g/7oz full-fat cream cheese½ orange, zest only25g/1oz pecan nuts, roughly broken 100g/3½oz icing sugar 100g/3½oz unsalted butter, softened 1 tsp fresh orange juice 200g/7oz full-fat cream cheese ½ orange, zest only 25g/1oz pecan nuts, roughly broken Method Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin.Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined.Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined. Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack.For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread. Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve. Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin. Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin. Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined. Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined. Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined. Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined. Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack. Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack. For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread. For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread. Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve. Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve."
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} | 65c98a157d8f6816005ee032b101aaa238cae6227c08e9320ffc4323908c1f3d | Crumpets recipe
An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crumpets_61013_16x9.jpg Turn teatime into an event by making your own crumpets on the hob. Equipment: For this recipe you will need metal crumpet rings or chefs' rings. 175g/6oz strong white flour175g/6oz plain flour2 x 7g sachets instant yeast1 tsp caster sugar350ml/12fl oz warm milk150-200ml/5-7fl oz warm water½ tsp bicarbonate of soda1 tsp saltsunflower oil for cooking 175g/6oz strong white flour 175g/6oz plain flour 2 x 7g sachets instant yeast 1 tsp caster sugar 350ml/12fl oz warm milk 150-200ml/5-7fl oz warm water ½ tsp bicarbonate of soda 1 tsp salt sunflower oil for cooking Method Weigh the flours in to a bowl. Add the yeast and stir through the flour.Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets. Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes.Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes. Serve immediately or leave to cool and then toast before eating with plenty of butter. Weigh the flours in to a bowl. Add the yeast and stir through the flour. Weigh the flours in to a bowl. Add the yeast and stir through the flour. Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets. Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets. Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped. Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes. Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat. Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes. Serve immediately or leave to cool and then toast before eating with plenty of butter. Serve immediately or leave to cool and then toast before eating with plenty of butter. | {
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"content": "An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crumpets_61013_16x9.jpg Turn teatime into an event by making your own crumpets on the hob. Equipment: For this recipe you will need metal crumpet rings or chefs' rings. 175g/6oz strong white flour175g/6oz plain flour2 x 7g sachets instant yeast1 tsp caster sugar350ml/12fl oz warm milk150-200ml/5-7fl oz warm water½ tsp bicarbonate of soda1 tsp saltsunflower oil for cooking 175g/6oz strong white flour 175g/6oz plain flour 2 x 7g sachets instant yeast 1 tsp caster sugar 350ml/12fl oz warm milk 150-200ml/5-7fl oz warm water ½ tsp bicarbonate of soda 1 tsp salt sunflower oil for cooking Method Weigh the flours in to a bowl. Add the yeast and stir through the flour.Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets. Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes.Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes. Serve immediately or leave to cool and then toast before eating with plenty of butter. Weigh the flours in to a bowl. Add the yeast and stir through the flour. Weigh the flours in to a bowl. Add the yeast and stir through the flour. Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets. Dissolve the sugar in the warm milk and pour onto the flour. Using a wooden spoon beat until you have a smooth batter. This will take 3-4 minutes and is hard work, but is essential to produce the holes in the crumpets. Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped. Cover and leave for at least 20 minutes and up to an hour. The batter will rise and then begin to fall. You will see marks on the side of the bowl where the batter was before it dropped. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes. Mix the bicarbonate of soda and salt with the warm water and beat it into the batter. Add about ¾ of the water and keep adding it until you get a double cream consistency. Cover and rest for 20 minutes. Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat. Heat a flat griddle or heavy based pan. Lightly grease the inside of four metal crumpet rings. Lightly grease the griddle. Sit the rings on the griddle over a medium heat. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes. Drop two dessert spoons of mixture into each ring. After 4-5 minutes bubbles should appear and the surface should be set. Carefully turn the crumpets in their rings and cook for a further three minutes. Serve immediately or leave to cool and then toast before eating with plenty of butter. Serve immediately or leave to cool and then toast before eating with plenty of butter."
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} | e792b2f038e6545ee850782c7e28a3db806b942245ea3542d2087945192eaa62 | Carrot cake cupcakes recipe
An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_spelt_cupcakes_72408_16x9.jpg Decorate Dan Lepard's rich carrot cupcakes with mini-chocolate Easter eggs at Easter time, or top with sugar-paste carrots for the rest of the year. 275g/9¾oz caster sugar200ml/7fl oz sunflower oil4 medium free-range eggsabout 300g/10½oz grated carrot, a little more or less is fine up to 150g/5½oz nuts or dried fruit (optional) 225g/8oz spelt or wholemeal flour2 tsp baking powder1 tsp ground cinnamon1 tsp mixed spice1 tbsp cocoa powder 275g/9¾oz caster sugar 200ml/7fl oz sunflower oil 4 medium free-range eggs about 300g/10½oz grated carrot, a little more or less is fine up to 150g/5½oz nuts or dried fruit (optional) 225g/8oz spelt or wholemeal flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp mixed spice 1 tbsp cocoa powder 125g/4½oz unsalted butter, softened125g/4½oz full-fat cream cheese275g/9¾oz icing sugaredible decorations (such as sugar-paste carrots or mini-chocolate Easter eggs), to finish 125g/4½oz unsalted butter, softened 125g/4½oz full-fat cream cheese 275g/9¾oz icing sugar edible decorations (such as sugar-paste carrots or mini-chocolate Easter eggs), to finish Method Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well.Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both. In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well. In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well. Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean. Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean. For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs. | {
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"title": "Carrot cake cupcakes recipe",
"content": "An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_spelt_cupcakes_72408_16x9.jpg Decorate Dan Lepard's rich carrot cupcakes with mini-chocolate Easter eggs at Easter time, or top with sugar-paste carrots for the rest of the year. 275g/9¾oz caster sugar200ml/7fl oz sunflower oil4 medium free-range eggsabout 300g/10½oz grated carrot, a little more or less is fine up to 150g/5½oz nuts or dried fruit (optional) 225g/8oz spelt or wholemeal flour2 tsp baking powder1 tsp ground cinnamon1 tsp mixed spice1 tbsp cocoa powder 275g/9¾oz caster sugar 200ml/7fl oz sunflower oil 4 medium free-range eggs about 300g/10½oz grated carrot, a little more or less is fine up to 150g/5½oz nuts or dried fruit (optional) 225g/8oz spelt or wholemeal flour 2 tsp baking powder 1 tsp ground cinnamon 1 tsp mixed spice 1 tbsp cocoa powder 125g/4½oz unsalted butter, softened125g/4½oz full-fat cream cheese275g/9¾oz icing sugaredible decorations (such as sugar-paste carrots or mini-chocolate Easter eggs), to finish 125g/4½oz unsalted butter, softened 125g/4½oz full-fat cream cheese 275g/9¾oz icing sugar edible decorations (such as sugar-paste carrots or mini-chocolate Easter eggs), to finish Method Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well.Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both. Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both. In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well. In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well. Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean. Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean. For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs. Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs."
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} | c9de21bc598e92c0a88aa6bab8074f2bba7f029a7592de0d0cc8a94948db8ddc | Vegetable and chorizo soup recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegetable_and_chorizo_81634_16x9.jpg Warm up with this flavoursome vegetable and bean soup finished with crisp cubes of chorizo. You can freeze the cooked soup (after taking out the thyme) for up to 2 months. Then add some freshly cooked chorizo to serve. 1 tbsp olive oil1 leek, cut into small chunks1 large carrot, cut into small chunks1 sweet potato, cut into small chunks 1 celery stalk, cut into small chunkssea salt and freshly ground black pepper1 tsp ground cumin1 x 400g/14oz can chopped tomatoes2 tbsp balsamic vinegar small bunch thyme, tied together with string (optional)570ml/1 pint vegetable stock150g/5oz green beans, trimmed1 raw chorizo sausage (about 110g/4oz), cut into small chunks 1 tbsp olive oil 1 leek, cut into small chunks 1 large carrot, cut into small chunks 1 sweet potato, cut into small chunks 1 celery stalk, cut into small chunks sea salt and freshly ground black pepper 1 tsp ground cumin 1 x 400g/14oz can chopped tomatoes 2 tbsp balsamic vinegar small bunch thyme, tied together with string (optional) 570ml/1 pint vegetable stock 150g/5oz green beans, trimmed 1 raw chorizo sausage (about 110g/4oz), cut into small chunks Method Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour.Season with salt and freshly ground black pepper and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans. Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender.Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper.Ladle the soup into warm soup bowls and serve with crusty bread on the side. Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour. Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour. Season with salt and freshly ground black pepper and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans. Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans. Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper. Ladle the soup into warm soup bowls and serve with crusty bread on the side. Ladle the soup into warm soup bowls and serve with crusty bread on the side. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Vegetable and chorizo soup recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegetable_and_chorizo_81634_16x9.jpg Warm up with this flavoursome vegetable and bean soup finished with crisp cubes of chorizo. You can freeze the cooked soup (after taking out the thyme) for up to 2 months. Then add some freshly cooked chorizo to serve. 1 tbsp olive oil1 leek, cut into small chunks1 large carrot, cut into small chunks1 sweet potato, cut into small chunks 1 celery stalk, cut into small chunkssea salt and freshly ground black pepper1 tsp ground cumin1 x 400g/14oz can chopped tomatoes2 tbsp balsamic vinegar small bunch thyme, tied together with string (optional)570ml/1 pint vegetable stock150g/5oz green beans, trimmed1 raw chorizo sausage (about 110g/4oz), cut into small chunks 1 tbsp olive oil 1 leek, cut into small chunks 1 large carrot, cut into small chunks 1 sweet potato, cut into small chunks 1 celery stalk, cut into small chunks sea salt and freshly ground black pepper 1 tsp ground cumin 1 x 400g/14oz can chopped tomatoes 2 tbsp balsamic vinegar small bunch thyme, tied together with string (optional) 570ml/1 pint vegetable stock 150g/5oz green beans, trimmed 1 raw chorizo sausage (about 110g/4oz), cut into small chunks Method Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour.Season with salt and freshly ground black pepper and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans. Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender.Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper.Ladle the soup into warm soup bowls and serve with crusty bread on the side. Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour. Heat the olive oil in a large pan over a medium heat. Add the leek, carrot, sweet potato and celery and fry for 10-12 minutes, or until the vegetables start to soften but don't colour. Season with salt and freshly ground black pepper and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans. Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper and add the cumin, tomatoes, balsamic vinegar, thyme, vegetable stock and green beans. Bring to the boil then reduce the heat and simmer for 40-45 minutes, or until the vegetables are tender. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Meanwhile, heat a frying pan over a medium-high heat and fry the chorizo for 10-12 minutes, or until crisp and golden-brown. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper. Remove the thyme from the soup and stir in the chorizo. Season, to taste, with salt and freshly ground black pepper. Ladle the soup into warm soup bowls and serve with crusty bread on the side. Ladle the soup into warm soup bowls and serve with crusty bread on the side."
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} | cc97e0eaa16619ee1e25aa206dee9dcf77c1789683edac88c1e35ebc296bdab5 | Cherry and ginger florentines recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cherry_and_ginger_69469_16x9.jpg This is an expensive treat to buy, but easy to make at home from store cupboard ingredients. Florentines make a wonderful edible gift. 25g/1oz butter75g/2½oz caster sugar1 tbsp plain flour75ml/2½fl oz double cream50g/1¾oz flaked almonds, lightly toasted50g/1¾oz cut mixed peel2 tbsp stem ginger, finely chopped1 orange, zest only25g/1oz glace cherries, chopped100g/3½oz dark chocolate 25g/1oz butter 75g/2½oz caster sugar 1 tbsp plain flour 75ml/2½fl oz double cream 50g/1¾oz flaked almonds, lightly toasted 50g/1¾oz cut mixed peel 2 tbsp stem ginger, finely chopped 1 orange, zest only 25g/1oz glace cherries, chopped 100g/3½oz dark chocolate Method Preheat the oven to 180C/350F/Gas 4.Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth.Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool.Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays.Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely.While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.)Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth. Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth. Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool. Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool. Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays. Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays. Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely. Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely. While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.) While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.) Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Recipe tips You can use the melted chocolate to paint the bottoms of the biscuits, as is traditional. | {
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"url": "https://www.bbc.co.uk/food/recipes/cherry_and_ginger_69469",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cherry and ginger florentines recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cherry_and_ginger_69469_16x9.jpg This is an expensive treat to buy, but easy to make at home from store cupboard ingredients. Florentines make a wonderful edible gift. 25g/1oz butter75g/2½oz caster sugar1 tbsp plain flour75ml/2½fl oz double cream50g/1¾oz flaked almonds, lightly toasted50g/1¾oz cut mixed peel2 tbsp stem ginger, finely chopped1 orange, zest only25g/1oz glace cherries, chopped100g/3½oz dark chocolate 25g/1oz butter 75g/2½oz caster sugar 1 tbsp plain flour 75ml/2½fl oz double cream 50g/1¾oz flaked almonds, lightly toasted 50g/1¾oz cut mixed peel 2 tbsp stem ginger, finely chopped 1 orange, zest only 25g/1oz glace cherries, chopped 100g/3½oz dark chocolate Method Preheat the oven to 180C/350F/Gas 4.Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth.Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool.Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays.Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely.While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.)Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth. Place the butter into a medium saucepan over a medium heat. Once melted, add the sugar and flour and whisk continuously until everything is combined and you have a smooth pale paste. Pour in the cream, stirring as you pour until completely incorporated. The mixture should be smooth. Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool. Turn off the heat, add the almonds, mixed peel, stem ginger, orange zest and cherries. Mix with a wooden spoon until combined and set aside to cool. Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays. Line a baking tray with parchment paper and place teaspoons of the florentine mixture onto the tray, allowing 3cm/1¼in between them as they will spread during cooking. You may need to do this in batches, or use two trays. Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely. Place the tray into the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and allow to cool for two minutes before quickly transferring to a wire cooling rack to cool completely. While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.) While the florentines are cooling, melt the chocolate in a heatproof bowl set over a pan of simmering water. (Make sure that the base of the bowl does not touch the water.) Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Drizzle the cooled florentines with the melted chocolate. Allow to set then serve. Or store in an airtight container for up to three days. Recipe tips You can use the melted chocolate to paint the bottoms of the biscuits, as is traditional."
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} | 8cfd432841d041ce379eb37bb3ac8066eabee6bf2cd8e4ad34e067c9afbb7e61 | Tea and fruit loaf recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tea_loaf_75867_16x9.jpg This fruit-enriched bread made with dried fruit, cinnamon and orange zest makes a wonderful afternoon tea loaf drizzled in icing and slathered in butter. 400g/14oz strong bread flour, plus extra for dusting1½ tsp salt40g/1½oz caster sugar40g/1½oz butter, softened, plus extra for greasing10g/¼oz fast-action dried yeast120ml/4fl oz milk50g/1¾oz sultanas60g/2¼oz glacé cherries1 tsp ground cinnamon3 oranges, zest only 400g/14oz strong bread flour, plus extra for dusting 1½ tsp salt 40g/1½oz caster sugar 40g/1½oz butter, softened, plus extra for greasing 10g/¼oz fast-action dried yeast 120ml/4fl oz milk 50g/1¾oz sultanas 60g/2¼oz glacé cherries 1 tsp ground cinnamon 3 oranges, zest only 200g/7oz icing sugarbutter, to taste 200g/7oz icing sugar butter, to taste Method Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands.When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable.Return the dough to the bowl, cover with cling film and set aside to rest for an hour.Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well.Shape the dough into a sausage shape by flattening out the dough and rolling it up.Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour.Preheat the oven to 220C/425F/Gas 7.Bake the dough for 25-30 minutes, then transfer to a wire rack to cool.While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon.Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter. Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands. Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands. When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable. When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable. Return the dough to the bowl, cover with cling film and set aside to rest for an hour. Return the dough to the bowl, cover with cling film and set aside to rest for an hour. Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well. Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well. Shape the dough into a sausage shape by flattening out the dough and rolling it up. Shape the dough into a sausage shape by flattening out the dough and rolling it up. Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour. Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Bake the dough for 25-30 minutes, then transfer to a wire rack to cool. Bake the dough for 25-30 minutes, then transfer to a wire rack to cool. While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon. While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon. Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter. Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tea and fruit loaf recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tea_loaf_75867_16x9.jpg This fruit-enriched bread made with dried fruit, cinnamon and orange zest makes a wonderful afternoon tea loaf drizzled in icing and slathered in butter. 400g/14oz strong bread flour, plus extra for dusting1½ tsp salt40g/1½oz caster sugar40g/1½oz butter, softened, plus extra for greasing10g/¼oz fast-action dried yeast120ml/4fl oz milk50g/1¾oz sultanas60g/2¼oz glacé cherries1 tsp ground cinnamon3 oranges, zest only 400g/14oz strong bread flour, plus extra for dusting 1½ tsp salt 40g/1½oz caster sugar 40g/1½oz butter, softened, plus extra for greasing 10g/¼oz fast-action dried yeast 120ml/4fl oz milk 50g/1¾oz sultanas 60g/2¼oz glacé cherries 1 tsp ground cinnamon 3 oranges, zest only 200g/7oz icing sugarbutter, to taste 200g/7oz icing sugar butter, to taste Method Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands.When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable.Return the dough to the bowl, cover with cling film and set aside to rest for an hour.Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well.Shape the dough into a sausage shape by flattening out the dough and rolling it up.Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour.Preheat the oven to 220C/425F/Gas 7.Bake the dough for 25-30 minutes, then transfer to a wire rack to cool.While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon.Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter. Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands. Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands. When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable. When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable. Return the dough to the bowl, cover with cling film and set aside to rest for an hour. Return the dough to the bowl, cover with cling film and set aside to rest for an hour. Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well. Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well. Shape the dough into a sausage shape by flattening out the dough and rolling it up. Shape the dough into a sausage shape by flattening out the dough and rolling it up. Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour. Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Bake the dough for 25-30 minutes, then transfer to a wire rack to cool. Bake the dough for 25-30 minutes, then transfer to a wire rack to cool. While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon. While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon. Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter. Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter."
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} | 743047f7668cf9f6d085e28bf1acf7ffd90d7f196f9fc4f5d0db1324b43e5a8c | Coconut kisses with ginger filly Chantilly and a strawberry slice recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coconut_kisses_with_93280_16x9.jpg Lorraine's simplified version of French macaroons is sure to impress and they look just as pretty as the real thing. Equipment and preparation: you will need a piping bag fitted with a 1½cm/¾in plain nozzle. 100g/3½oz desiccated coconut200g/7oz caster sugar4 free-range egg whites 100g/3½oz desiccated coconut 200g/7oz caster sugar 4 free-range egg whites 200g/7oz low-fat cream cheese2½ tsp icing sugar1 vanilla pod, seeds only2 knobs stem ginger (from a jar in syrup), really finely diced, plus 1 tbsp of the ginger syrup8 medium-large strawberries, hulled, pointed ends trimmed and each one cut into 3 discs 200g/7oz low-fat cream cheese 2½ tsp icing sugar 1 vanilla pod, seeds only 2 knobs stem ginger (from a jar in syrup), really finely diced, plus 1 tbsp of the ginger syrup 8 medium-large strawberries, hulled, pointed ends trimmed and each one cut into 3 discs Method For the meringues, preheat the oven to 110C/225F/Gas ¼ (80C fan). Line two large baking trays with parchment paper and set aside.Heat a large frying pan (without any oil in it) over a medium heat and toast the coconut for a few minutes until golden-brown and toasty. Tip into a bowl and set aside. Meringues can be made by hand but it does take a long time. Using a hand whisk or a freestanding mixer makes the whole thing far more enjoyable. Put the sugar and one of the egg whites into a clean bowl and whisk for about 30 seconds on a high speed. Add another egg white and whisk for about two minutes more. The mixture will start to become quite thick. Add the remaining egg whites, one at a time beating really well between each addition. Whisk until the mixture is really, really stiff, white and shiny. It should become so stiff that if you turned the bowl upside down the meringue would not come out! It does take slightly longer to whisk it this way and it is a backward way of making meringues but the beauty of it is you cannot over-whisk this mixture even if you went off and left it for 15 minutes or so, so this method seems to work well for me! Finally, gently fold in the coconut until well combined. Using a large spoon, scoop the mixture into a piping bag which has been fitted with a 1½cm/¾in plain nozzle. Pipe out 48 blobs spaced apart on the baking trays with each one measuring 3-4cm/1¼-1½in wide and with a little peak on the top (to be about 2cm/¾in in height). Bake for around 1 hour 30 minutes, or until the meringues are crisp on the outside but still a little soft on the inside. Swap the trays around on the shelves half way through the cooking time to ensure even cooking.When the meringues are cooked, take them out of the oven and set aside to cool down. As they cool, make the ginger filly Chantilly. Mix all of the ingredients, except the strawberries, together well in a bowl and spoon the mixture into a piping bag fitted with a 1½cm/¾in plain nozzle. Pop into the fridge until ready to assemble.Once the meringues are completely cool, pipe a small blob of the ginger filly on the bottom of two meringue pieces. Place a slice of strawberry on one of the filly Chantillys and then sandwich it together with the other meringue. Repeat with the remaining meringues and filling to make 24 in total, arranging them on a large platter as you go. Serve straight away. For the meringues, preheat the oven to 110C/225F/Gas ¼ (80C fan). Line two large baking trays with parchment paper and set aside. For the meringues, preheat the oven to 110C/225F/Gas ¼ (80C fan). Line two large baking trays with parchment paper and set aside. Heat a large frying pan (without any oil in it) over a medium heat and toast the coconut for a few minutes until golden-brown and toasty. Tip into a bowl and set aside. Heat a large frying pan (without any oil in it) over a medium heat and toast the coconut for a few minutes until golden-brown and toasty. Tip into a bowl and set aside. Meringues can be made by hand but it does take a long time. Using a hand whisk or a freestanding mixer makes the whole thing far more enjoyable. Put the sugar and one of the egg whites into a clean bowl and whisk for about 30 seconds on a high speed. Add another egg white and whisk for about two minutes more. The mixture will start to become quite thick. Add the remaining egg whites, one at a time beating really well between each addition. Whisk until the mixture is really, really stiff, white and shiny. It should become so stiff that if you turned the bowl upside down the meringue would not come out! It does take slightly longer to whisk it this way and it is a backward way of making meringues but the beauty of it is you cannot over-whisk this mixture even if you went off and left it for 15 minutes or so, so this method seems to work well for me! Finally, gently fold in the coconut until well combined. Meringues can be made by hand but it does take a long time. Using a hand whisk or a freestanding mixer makes the whole thing far more enjoyable. Put the sugar and one of the egg whites into a clean bowl and whisk for about 30 seconds on a high speed. Add another egg white and whisk for about two minutes more. The mixture will start to become quite thick. Add the remaining egg whites, one at a time beating really well between each addition. Whisk until the mixture is really, really stiff, white and shiny. It should become so stiff that if you turned the bowl upside down the meringue would not come out! It does take slightly longer to whisk it this way and it is a backward way of making meringues but the beauty of it is you cannot over-whisk this mixture even if you went off and left it for 15 minutes or so, so this method seems to work well for me! Finally, gently fold in the coconut until well combined. Using a large spoon, scoop the mixture into a piping bag which has been fitted with a 1½cm/¾in plain nozzle. Pipe out 48 blobs spaced apart on the baking trays with each one measuring 3-4cm/1¼-1½in wide and with a little peak on the top (to be about 2cm/¾in in height). Bake for around 1 hour 30 minutes, or until the meringues are crisp on the outside but still a little soft on the inside. Swap the trays around on the shelves half way through the cooking time to ensure even cooking. Using a large spoon, scoop the mixture into a piping bag which has been fitted with a 1½cm/¾in plain nozzle. Pipe out 48 blobs spaced apart on the baking trays with each one measuring 3-4cm/1¼-1½in wide and with a little peak on the top (to be about 2cm/¾in in height). Bake for around 1 hour 30 minutes, or until the meringues are crisp on the outside but still a little soft on the inside. Swap the trays around on the shelves half way through the cooking time to ensure even cooking. When the meringues are cooked, take them out of the oven and set aside to cool down. As they cool, make the ginger filly Chantilly. Mix all of the ingredients, except the strawberries, together well in a bowl and spoon the mixture into a piping bag fitted with a 1½cm/¾in plain nozzle. Pop into the fridge until ready to assemble. When the meringues are cooked, take them out of the oven and set aside to cool down. As they cool, make the ginger filly Chantilly. Mix all of the ingredients, except the strawberries, together well in a bowl and spoon the mixture into a piping bag fitted with a 1½cm/¾in plain nozzle. Pop into the fridge until ready to assemble. Once the meringues are completely cool, pipe a small blob of the ginger filly on the bottom of two meringue pieces. Place a slice of strawberry on one of the filly Chantillys and then sandwich it together with the other meringue. Repeat with the remaining meringues and filling to make 24 in total, arranging them on a large platter as you go. Serve straight away. Once the meringues are completely cool, pipe a small blob of the ginger filly on the bottom of two meringue pieces. Place a slice of strawberry on one of the filly Chantillys and then sandwich it together with the other meringue. Repeat with the remaining meringues and filling to make 24 in total, arranging them on a large platter as you go. Serve straight away. | {
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"title": "Coconut kisses with ginger filly Chantilly and a strawberry slice 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/coconut_kisses_with_93280_16x9.jpg Lorraine's simplified version of French macaroons is sure to impress and they look just as pretty as the real thing. Equipment and preparation: you will need a piping bag fitted with a 1½cm/¾in plain nozzle. 100g/3½oz desiccated coconut200g/7oz caster sugar4 free-range egg whites 100g/3½oz desiccated coconut 200g/7oz caster sugar 4 free-range egg whites 200g/7oz low-fat cream cheese2½ tsp icing sugar1 vanilla pod, seeds only2 knobs stem ginger (from a jar in syrup), really finely diced, plus 1 tbsp of the ginger syrup8 medium-large strawberries, hulled, pointed ends trimmed and each one cut into 3 discs 200g/7oz low-fat cream cheese 2½ tsp icing sugar 1 vanilla pod, seeds only 2 knobs stem ginger (from a jar in syrup), really finely diced, plus 1 tbsp of the ginger syrup 8 medium-large strawberries, hulled, pointed ends trimmed and each one cut into 3 discs Method For the meringues, preheat the oven to 110C/225F/Gas ¼ (80C fan). Line two large baking trays with parchment paper and set aside.Heat a large frying pan (without any oil in it) over a medium heat and toast the coconut for a few minutes until golden-brown and toasty. Tip into a bowl and set aside. Meringues can be made by hand but it does take a long time. Using a hand whisk or a freestanding mixer makes the whole thing far more enjoyable. Put the sugar and one of the egg whites into a clean bowl and whisk for about 30 seconds on a high speed. Add another egg white and whisk for about two minutes more. The mixture will start to become quite thick. Add the remaining egg whites, one at a time beating really well between each addition. Whisk until the mixture is really, really stiff, white and shiny. It should become so stiff that if you turned the bowl upside down the meringue would not come out! It does take slightly longer to whisk it this way and it is a backward way of making meringues but the beauty of it is you cannot over-whisk this mixture even if you went off and left it for 15 minutes or so, so this method seems to work well for me! Finally, gently fold in the coconut until well combined. Using a large spoon, scoop the mixture into a piping bag which has been fitted with a 1½cm/¾in plain nozzle. Pipe out 48 blobs spaced apart on the baking trays with each one measuring 3-4cm/1¼-1½in wide and with a little peak on the top (to be about 2cm/¾in in height). Bake for around 1 hour 30 minutes, or until the meringues are crisp on the outside but still a little soft on the inside. Swap the trays around on the shelves half way through the cooking time to ensure even cooking.When the meringues are cooked, take them out of the oven and set aside to cool down. As they cool, make the ginger filly Chantilly. Mix all of the ingredients, except the strawberries, together well in a bowl and spoon the mixture into a piping bag fitted with a 1½cm/¾in plain nozzle. Pop into the fridge until ready to assemble.Once the meringues are completely cool, pipe a small blob of the ginger filly on the bottom of two meringue pieces. Place a slice of strawberry on one of the filly Chantillys and then sandwich it together with the other meringue. Repeat with the remaining meringues and filling to make 24 in total, arranging them on a large platter as you go. Serve straight away. For the meringues, preheat the oven to 110C/225F/Gas ¼ (80C fan). Line two large baking trays with parchment paper and set aside. For the meringues, preheat the oven to 110C/225F/Gas ¼ (80C fan). Line two large baking trays with parchment paper and set aside. Heat a large frying pan (without any oil in it) over a medium heat and toast the coconut for a few minutes until golden-brown and toasty. Tip into a bowl and set aside. Heat a large frying pan (without any oil in it) over a medium heat and toast the coconut for a few minutes until golden-brown and toasty. Tip into a bowl and set aside. Meringues can be made by hand but it does take a long time. Using a hand whisk or a freestanding mixer makes the whole thing far more enjoyable. Put the sugar and one of the egg whites into a clean bowl and whisk for about 30 seconds on a high speed. Add another egg white and whisk for about two minutes more. The mixture will start to become quite thick. Add the remaining egg whites, one at a time beating really well between each addition. Whisk until the mixture is really, really stiff, white and shiny. It should become so stiff that if you turned the bowl upside down the meringue would not come out! It does take slightly longer to whisk it this way and it is a backward way of making meringues but the beauty of it is you cannot over-whisk this mixture even if you went off and left it for 15 minutes or so, so this method seems to work well for me! Finally, gently fold in the coconut until well combined. Meringues can be made by hand but it does take a long time. Using a hand whisk or a freestanding mixer makes the whole thing far more enjoyable. Put the sugar and one of the egg whites into a clean bowl and whisk for about 30 seconds on a high speed. Add another egg white and whisk for about two minutes more. The mixture will start to become quite thick. Add the remaining egg whites, one at a time beating really well between each addition. Whisk until the mixture is really, really stiff, white and shiny. It should become so stiff that if you turned the bowl upside down the meringue would not come out! It does take slightly longer to whisk it this way and it is a backward way of making meringues but the beauty of it is you cannot over-whisk this mixture even if you went off and left it for 15 minutes or so, so this method seems to work well for me! Finally, gently fold in the coconut until well combined. Using a large spoon, scoop the mixture into a piping bag which has been fitted with a 1½cm/¾in plain nozzle. Pipe out 48 blobs spaced apart on the baking trays with each one measuring 3-4cm/1¼-1½in wide and with a little peak on the top (to be about 2cm/¾in in height). Bake for around 1 hour 30 minutes, or until the meringues are crisp on the outside but still a little soft on the inside. Swap the trays around on the shelves half way through the cooking time to ensure even cooking. Using a large spoon, scoop the mixture into a piping bag which has been fitted with a 1½cm/¾in plain nozzle. Pipe out 48 blobs spaced apart on the baking trays with each one measuring 3-4cm/1¼-1½in wide and with a little peak on the top (to be about 2cm/¾in in height). Bake for around 1 hour 30 minutes, or until the meringues are crisp on the outside but still a little soft on the inside. Swap the trays around on the shelves half way through the cooking time to ensure even cooking. When the meringues are cooked, take them out of the oven and set aside to cool down. As they cool, make the ginger filly Chantilly. Mix all of the ingredients, except the strawberries, together well in a bowl and spoon the mixture into a piping bag fitted with a 1½cm/¾in plain nozzle. Pop into the fridge until ready to assemble. When the meringues are cooked, take them out of the oven and set aside to cool down. As they cool, make the ginger filly Chantilly. Mix all of the ingredients, except the strawberries, together well in a bowl and spoon the mixture into a piping bag fitted with a 1½cm/¾in plain nozzle. Pop into the fridge until ready to assemble. Once the meringues are completely cool, pipe a small blob of the ginger filly on the bottom of two meringue pieces. Place a slice of strawberry on one of the filly Chantillys and then sandwich it together with the other meringue. Repeat with the remaining meringues and filling to make 24 in total, arranging them on a large platter as you go. Serve straight away. Once the meringues are completely cool, pipe a small blob of the ginger filly on the bottom of two meringue pieces. Place a slice of strawberry on one of the filly Chantillys and then sandwich it together with the other meringue. Repeat with the remaining meringues and filling to make 24 in total, arranging them on a large platter as you go. Serve straight away."
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} | 8c4f7d1ba1b4afa59371a88003f394f32e0ee36dcce205ba524e89e0832922e6 | Tuiles with chocolate mousse recipe
To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed. In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture. Carefully fold the meringue through the chocolate mixture. Put the mousse in the fridge and leave until set. To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time. Fold in the flour a little at a time beating with a wooden spoon between each addition. Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate. Cover both bowls with cling film and leave to rest for 30 minutes.To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position.Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste. Remove the template by peeling away from the tray, leaving you with paste shapes on the baking tray. You should be able to make nine tuiles. Reserve the remaining plain tuile paste.Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles. Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape.If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften. For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and, working very quickly, bend the warm tuiles around wooden spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set. For the tuile basket, drop a spoonful of the remaining plain paste onto a silicone sheet and flatten with the back of a spoon to an uneven circle approximately 8cm/3¼in in diameter. Cook for 5-6 minutes, or until a pale golden-brown colour. Remove from the oven and lift off the baking tray. Mould immediately over a muffin cup or ramekin to make a basket shape. Leave them to cool.Use a tablespoon dipped in cold water to place scoops of the chocolate mousse into the basket. Serve with the cigar-shaped and curved tuiles. To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed. Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed. In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture. Carefully fold the meringue through the chocolate mixture. Put the mousse in the fridge and leave until set. In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture. Carefully fold the meringue through the chocolate mixture. Put the mousse in the fridge and leave until set. To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time. Fold in the flour a little at a time beating with a wooden spoon between each addition. To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time. Fold in the flour a little at a time beating with a wooden spoon between each addition. Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate. Cover both bowls with cling film and leave to rest for 30 minutes. Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate. Cover both bowls with cling film and leave to rest for 30 minutes. To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position. To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position. Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste. Remove the template by peeling away from the tray, leaving you with paste shapes on the baking tray. You should be able to make nine tuiles. Reserve the remaining plain tuile paste. Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste. Remove the template by peeling away from the tray, leaving you with paste shapes on the baking tray. You should be able to make nine tuiles. Reserve the remaining plain tuile paste. Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles. Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles. Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape. Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape. If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften. If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften. For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and, working very quickly, bend the warm tuiles around wooden spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set. For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and, working very quickly, bend the warm tuiles around wooden spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set. For the tuile basket, drop a spoonful of the remaining plain paste onto a silicone sheet and flatten with the back of a spoon to an uneven circle approximately 8cm/3¼in in diameter. Cook for 5-6 minutes, or until a pale golden-brown colour. Remove from the oven and lift off the baking tray. Mould immediately over a muffin cup or ramekin to make a basket shape. Leave them to cool. For the tuile basket, drop a spoonful of the remaining plain paste onto a silicone sheet and flatten with the back of a spoon to an uneven circle approximately 8cm/3¼in in diameter. Cook for 5-6 minutes, or until a pale golden-brown colour. Remove from the oven and lift off the baking tray. Mould immediately over a muffin cup or ramekin to make a basket shape. Leave them to cool. Use a tablespoon dipped in cold water to place scoops of the chocolate mousse into the basket. Serve with the cigar-shaped and curved tuiles. Use a tablespoon dipped in cold water to place scoops of the chocolate mousse into the basket. Serve with the cigar-shaped and curved tuiles. | {
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"title": "Tuiles with chocolate mousse recipe",
"content": "To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed. In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture. Carefully fold the meringue through the chocolate mixture. Put the mousse in the fridge and leave until set. To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time. Fold in the flour a little at a time beating with a wooden spoon between each addition. Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate. Cover both bowls with cling film and leave to rest for 30 minutes.To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position.Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste. Remove the template by peeling away from the tray, leaving you with paste shapes on the baking tray. You should be able to make nine tuiles. Reserve the remaining plain tuile paste.Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles. Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape.If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften. For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and, working very quickly, bend the warm tuiles around wooden spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set. For the tuile basket, drop a spoonful of the remaining plain paste onto a silicone sheet and flatten with the back of a spoon to an uneven circle approximately 8cm/3¼in in diameter. Cook for 5-6 minutes, or until a pale golden-brown colour. Remove from the oven and lift off the baking tray. Mould immediately over a muffin cup or ramekin to make a basket shape. Leave them to cool.Use a tablespoon dipped in cold water to place scoops of the chocolate mousse into the basket. Serve with the cigar-shaped and curved tuiles. To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. To make the chocolate mousse, break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until just simmering. Remove from the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed. Pour the mixture into a bowl and leave to cool for 15 minutes. Add the remaining cream and using a hand-held electric whisk, beat the mixture until soft peaks form when the whisk is removed. In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture. Carefully fold the meringue through the chocolate mixture. Put the mousse in the fridge and leave until set. In a clean bowl, whisk the egg white until stiff peaks form when the whisk is removed. Add the sugar, a tablespoon at a time, and continue whisking to make a soft meringue mixture. Carefully fold the meringue through the chocolate mixture. Put the mousse in the fridge and leave until set. To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time. Fold in the flour a little at a time beating with a wooden spoon between each addition. To make the tuiles mixture, use a hand-held electric mixer to mix the butter, sugar and vanilla extract into a paste. Gradually add the egg whites, whisking all the time. Fold in the flour a little at a time beating with a wooden spoon between each addition. Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate. Cover both bowls with cling film and leave to rest for 30 minutes. Transfer one-sixth of the mixture into a small bowl and add the cocoa. Beat until well mixed. You now have two bowls of tuile paste, one plain and one chocolate. Cover both bowls with cling film and leave to rest for 30 minutes. To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position. To bake the tuiles, preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment or a silicone sheet and place the tuile template in position. Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste. Remove the template by peeling away from the tray, leaving you with paste shapes on the baking tray. You should be able to make nine tuiles. Reserve the remaining plain tuile paste. Spread some of the plain tuile paste over the cut out shapes of the template using a palette knife. Draw the blade across the template to remove any surplus paste. Remove the template by peeling away from the tray, leaving you with paste shapes on the baking tray. You should be able to make nine tuiles. Reserve the remaining plain tuile paste. Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles. Spoon the chocolate paste into a small piping bag fitted with a writing nozzle. Pipe patterns (concentric circles, dots, straight lines, squiggles, wavy lines) onto the tuiles. Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape. Cook for 5-6 minutes, or until just turning golden-brown around the edge. Remove from the oven and, working very quickly, drape the tuiles over a rolling pin while still warm, so that they cool in a curved shape. If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften. If the cooked tuiles start to harden before you have chance to shape them all, return them to the oven for 30 seconds to one minute to soften. For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and, working very quickly, bend the warm tuiles around wooden spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set. For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and, working very quickly, bend the warm tuiles around wooden spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set. For the tuile basket, drop a spoonful of the remaining plain paste onto a silicone sheet and flatten with the back of a spoon to an uneven circle approximately 8cm/3¼in in diameter. Cook for 5-6 minutes, or until a pale golden-brown colour. Remove from the oven and lift off the baking tray. Mould immediately over a muffin cup or ramekin to make a basket shape. Leave them to cool. For the tuile basket, drop a spoonful of the remaining plain paste onto a silicone sheet and flatten with the back of a spoon to an uneven circle approximately 8cm/3¼in in diameter. Cook for 5-6 minutes, or until a pale golden-brown colour. Remove from the oven and lift off the baking tray. Mould immediately over a muffin cup or ramekin to make a basket shape. Leave them to cool. Use a tablespoon dipped in cold water to place scoops of the chocolate mousse into the basket. Serve with the cigar-shaped and curved tuiles. Use a tablespoon dipped in cold water to place scoops of the chocolate mousse into the basket. Serve with the cigar-shaped and curved tuiles."
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} | 8085ff61506983c99e665bdd9754c83fb083f9bca8e57c10e34aebbb9ceb7125 | Brioches à tête recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brioches__ttes_39328_16x9.jpg Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the ‘head’, the tête. Great for brunch with a strong coffee. Equipment and preparation: You will need 16 brioche moulds. 500g/1lb 2oz strong white flour50g/1¾oz caster sugar10g/⅓oz fast-acting yeast7g/¼oz salt140ml/5fl oz full-fat milk6 free-range eggs, one egg beaten for egg wash250g/9oz unsalted butter, softened 500g/1lb 2oz strong white flour 50g/1¾oz caster sugar 10g/⅓oz fast-acting yeast 7g/¼oz salt 140ml/5fl oz full-fat milk 6 free-range eggs, one egg beaten for egg wash 250g/9oz unsalted butter, softened Method Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes.Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight.The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour.Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool. Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes. Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes. Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight. Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight. The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour. Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown. Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool. Transfer to a wire rack to cool. | {
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"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brioches__ttes_39328_16x9.jpg Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the ‘head’, the tête. Great for brunch with a strong coffee. Equipment and preparation: You will need 16 brioche moulds. 500g/1lb 2oz strong white flour50g/1¾oz caster sugar10g/⅓oz fast-acting yeast7g/¼oz salt140ml/5fl oz full-fat milk6 free-range eggs, one egg beaten for egg wash250g/9oz unsalted butter, softened 500g/1lb 2oz strong white flour 50g/1¾oz caster sugar 10g/⅓oz fast-acting yeast 7g/¼oz salt 140ml/5fl oz full-fat milk 6 free-range eggs, one egg beaten for egg wash 250g/9oz unsalted butter, softened Method Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes.Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight.The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour.Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool. Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes. Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes. Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight. Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight. The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour. Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown. Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool. Transfer to a wire rack to cool."
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} | 0c5f4ead537ee68d61230d4207120b865c86da05f794a0a6e8cec16eea13507a | No-knead black bread recipe
Pour the stout into a large measuring jug to come up to 400ml/14fl oz; you will need to wait for the frothing to subside. If you think about it ahead of time, it might be wise to open the bottle a bit earlier. Don’t drink the remaining 100ml/3½fl oz yet, as you may need some of it shortly. When the beer’s calmed down enough to be measured clearly, add the egg white (reserving the yolk in a little covered bowl in the fridge for the egg wash the next day), followed by the sugar, the oil, and then the treacle. Stir or whisk gently to mix, as it may fizz up a bit. Mix the flours, cocoa, activated charcoal (if using), seeds, yeast and salt in a large bowl. Give your jug of dark liquid another stir, then pour a third into the bowl and mix. Repeat until all the liquid is used up. You may still need to use more liquid, so slowly stir in as much of the remaining stout as you need to form a sticky mixture. It won’t look very dark: until it’s baked, it has the buff colour of cookie dough, unless you’re adding activated charcoal, in which case it will be cowpat brown. Cover with cling film (or a shower cap) and leave it in the kitchen for 16–20 hours, until it has increased in volume, has a slightly spongy texture and is bubbly on top.Grease a sturdy 2lb/900g loaf tin and line the base with baking parchment. Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over the tin and leave for 2 hours. It will rise a little, but not much. Towards the end of this time preheat the oven to 220C/200C Fan/Gas 7.Add a teaspoon of cold water to the reserved egg yolk and mix with a little whisk or a fork, then dab a pastry brush into the yellow goo and lightly paint the surface of the bread. I can’t honestly say you use much of this yolk; if, like me, you find waste difficult, then keep it to add to a couple of eggs for scrambling.Sprinkle the teaspoon of nigella seeds on top and put the tin into the oven, immediately turning the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, then (wearing oven gloves, and perhaps giving a nudge around the edges with a small palette knife) slip it out of its tin. It will feel almost cooked, but it is a dense, weighty loaf: don’t expect white-bread lightness; even when fully cooked, this loaf feels as heavy as a brick. Give the loaf a knock underneath: it probably won’t sound hollow, but register the sound.Put the loaf, out of its tin, back into the oven directly on the shelf for 10–15 minutes, by which time it will feel firm, but still with a bit of give at the sides and, when you knock it underneath, it will sound, if not exactly hollow, then hollower than it did before. Allow to cool completely on a wire rack before even thinking of cutting into it. Serve slices topped with smoked salmon and dill. Pour the stout into a large measuring jug to come up to 400ml/14fl oz; you will need to wait for the frothing to subside. If you think about it ahead of time, it might be wise to open the bottle a bit earlier. Don’t drink the remaining 100ml/3½fl oz yet, as you may need some of it shortly. When the beer’s calmed down enough to be measured clearly, add the egg white (reserving the yolk in a little covered bowl in the fridge for the egg wash the next day), followed by the sugar, the oil, and then the treacle. Stir or whisk gently to mix, as it may fizz up a bit. Pour the stout into a large measuring jug to come up to 400ml/14fl oz; you will need to wait for the frothing to subside. If you think about it ahead of time, it might be wise to open the bottle a bit earlier. Don’t drink the remaining 100ml/3½fl oz yet, as you may need some of it shortly. When the beer’s calmed down enough to be measured clearly, add the egg white (reserving the yolk in a little covered bowl in the fridge for the egg wash the next day), followed by the sugar, the oil, and then the treacle. Stir or whisk gently to mix, as it may fizz up a bit. Mix the flours, cocoa, activated charcoal (if using), seeds, yeast and salt in a large bowl. Mix the flours, cocoa, activated charcoal (if using), seeds, yeast and salt in a large bowl. Give your jug of dark liquid another stir, then pour a third into the bowl and mix. Repeat until all the liquid is used up. You may still need to use more liquid, so slowly stir in as much of the remaining stout as you need to form a sticky mixture. It won’t look very dark: until it’s baked, it has the buff colour of cookie dough, unless you’re adding activated charcoal, in which case it will be cowpat brown. Cover with cling film (or a shower cap) and leave it in the kitchen for 16–20 hours, until it has increased in volume, has a slightly spongy texture and is bubbly on top. Give your jug of dark liquid another stir, then pour a third into the bowl and mix. Repeat until all the liquid is used up. You may still need to use more liquid, so slowly stir in as much of the remaining stout as you need to form a sticky mixture. It won’t look very dark: until it’s baked, it has the buff colour of cookie dough, unless you’re adding activated charcoal, in which case it will be cowpat brown. Cover with cling film (or a shower cap) and leave it in the kitchen for 16–20 hours, until it has increased in volume, has a slightly spongy texture and is bubbly on top. Grease a sturdy 2lb/900g loaf tin and line the base with baking parchment. Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over the tin and leave for 2 hours. It will rise a little, but not much. Towards the end of this time preheat the oven to 220C/200C Fan/Gas 7. Grease a sturdy 2lb/900g loaf tin and line the base with baking parchment. Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over the tin and leave for 2 hours. It will rise a little, but not much. Towards the end of this time preheat the oven to 220C/200C Fan/Gas 7. Add a teaspoon of cold water to the reserved egg yolk and mix with a little whisk or a fork, then dab a pastry brush into the yellow goo and lightly paint the surface of the bread. I can’t honestly say you use much of this yolk; if, like me, you find waste difficult, then keep it to add to a couple of eggs for scrambling. Add a teaspoon of cold water to the reserved egg yolk and mix with a little whisk or a fork, then dab a pastry brush into the yellow goo and lightly paint the surface of the bread. I can’t honestly say you use much of this yolk; if, like me, you find waste difficult, then keep it to add to a couple of eggs for scrambling. Sprinkle the teaspoon of nigella seeds on top and put the tin into the oven, immediately turning the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, then (wearing oven gloves, and perhaps giving a nudge around the edges with a small palette knife) slip it out of its tin. It will feel almost cooked, but it is a dense, weighty loaf: don’t expect white-bread lightness; even when fully cooked, this loaf feels as heavy as a brick. Give the loaf a knock underneath: it probably won’t sound hollow, but register the sound. Sprinkle the teaspoon of nigella seeds on top and put the tin into the oven, immediately turning the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, then (wearing oven gloves, and perhaps giving a nudge around the edges with a small palette knife) slip it out of its tin. It will feel almost cooked, but it is a dense, weighty loaf: don’t expect white-bread lightness; even when fully cooked, this loaf feels as heavy as a brick. Give the loaf a knock underneath: it probably won’t sound hollow, but register the sound. Put the loaf, out of its tin, back into the oven directly on the shelf for 10–15 minutes, by which time it will feel firm, but still with a bit of give at the sides and, when you knock it underneath, it will sound, if not exactly hollow, then hollower than it did before. Allow to cool completely on a wire rack before even thinking of cutting into it. Put the loaf, out of its tin, back into the oven directly on the shelf for 10–15 minutes, by which time it will feel firm, but still with a bit of give at the sides and, when you knock it underneath, it will sound, if not exactly hollow, then hollower than it did before. Allow to cool completely on a wire rack before even thinking of cutting into it. Serve slices topped with smoked salmon and dill. Serve slices topped with smoked salmon and dill. | {
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"content": "Pour the stout into a large measuring jug to come up to 400ml/14fl oz; you will need to wait for the frothing to subside. If you think about it ahead of time, it might be wise to open the bottle a bit earlier. Don’t drink the remaining 100ml/3½fl oz yet, as you may need some of it shortly. When the beer’s calmed down enough to be measured clearly, add the egg white (reserving the yolk in a little covered bowl in the fridge for the egg wash the next day), followed by the sugar, the oil, and then the treacle. Stir or whisk gently to mix, as it may fizz up a bit. Mix the flours, cocoa, activated charcoal (if using), seeds, yeast and salt in a large bowl. Give your jug of dark liquid another stir, then pour a third into the bowl and mix. Repeat until all the liquid is used up. You may still need to use more liquid, so slowly stir in as much of the remaining stout as you need to form a sticky mixture. It won’t look very dark: until it’s baked, it has the buff colour of cookie dough, unless you’re adding activated charcoal, in which case it will be cowpat brown. Cover with cling film (or a shower cap) and leave it in the kitchen for 16–20 hours, until it has increased in volume, has a slightly spongy texture and is bubbly on top.Grease a sturdy 2lb/900g loaf tin and line the base with baking parchment. Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over the tin and leave for 2 hours. It will rise a little, but not much. Towards the end of this time preheat the oven to 220C/200C Fan/Gas 7.Add a teaspoon of cold water to the reserved egg yolk and mix with a little whisk or a fork, then dab a pastry brush into the yellow goo and lightly paint the surface of the bread. I can’t honestly say you use much of this yolk; if, like me, you find waste difficult, then keep it to add to a couple of eggs for scrambling.Sprinkle the teaspoon of nigella seeds on top and put the tin into the oven, immediately turning the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, then (wearing oven gloves, and perhaps giving a nudge around the edges with a small palette knife) slip it out of its tin. It will feel almost cooked, but it is a dense, weighty loaf: don’t expect white-bread lightness; even when fully cooked, this loaf feels as heavy as a brick. Give the loaf a knock underneath: it probably won’t sound hollow, but register the sound.Put the loaf, out of its tin, back into the oven directly on the shelf for 10–15 minutes, by which time it will feel firm, but still with a bit of give at the sides and, when you knock it underneath, it will sound, if not exactly hollow, then hollower than it did before. Allow to cool completely on a wire rack before even thinking of cutting into it. Serve slices topped with smoked salmon and dill. Pour the stout into a large measuring jug to come up to 400ml/14fl oz; you will need to wait for the frothing to subside. If you think about it ahead of time, it might be wise to open the bottle a bit earlier. Don’t drink the remaining 100ml/3½fl oz yet, as you may need some of it shortly. When the beer’s calmed down enough to be measured clearly, add the egg white (reserving the yolk in a little covered bowl in the fridge for the egg wash the next day), followed by the sugar, the oil, and then the treacle. Stir or whisk gently to mix, as it may fizz up a bit. Pour the stout into a large measuring jug to come up to 400ml/14fl oz; you will need to wait for the frothing to subside. If you think about it ahead of time, it might be wise to open the bottle a bit earlier. Don’t drink the remaining 100ml/3½fl oz yet, as you may need some of it shortly. When the beer’s calmed down enough to be measured clearly, add the egg white (reserving the yolk in a little covered bowl in the fridge for the egg wash the next day), followed by the sugar, the oil, and then the treacle. Stir or whisk gently to mix, as it may fizz up a bit. Mix the flours, cocoa, activated charcoal (if using), seeds, yeast and salt in a large bowl. Mix the flours, cocoa, activated charcoal (if using), seeds, yeast and salt in a large bowl. Give your jug of dark liquid another stir, then pour a third into the bowl and mix. Repeat until all the liquid is used up. You may still need to use more liquid, so slowly stir in as much of the remaining stout as you need to form a sticky mixture. It won’t look very dark: until it’s baked, it has the buff colour of cookie dough, unless you’re adding activated charcoal, in which case it will be cowpat brown. Cover with cling film (or a shower cap) and leave it in the kitchen for 16–20 hours, until it has increased in volume, has a slightly spongy texture and is bubbly on top. Give your jug of dark liquid another stir, then pour a third into the bowl and mix. Repeat until all the liquid is used up. You may still need to use more liquid, so slowly stir in as much of the remaining stout as you need to form a sticky mixture. It won’t look very dark: until it’s baked, it has the buff colour of cookie dough, unless you’re adding activated charcoal, in which case it will be cowpat brown. Cover with cling film (or a shower cap) and leave it in the kitchen for 16–20 hours, until it has increased in volume, has a slightly spongy texture and is bubbly on top. Grease a sturdy 2lb/900g loaf tin and line the base with baking parchment. Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over the tin and leave for 2 hours. It will rise a little, but not much. Towards the end of this time preheat the oven to 220C/200C Fan/Gas 7. Grease a sturdy 2lb/900g loaf tin and line the base with baking parchment. Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over the tin and leave for 2 hours. It will rise a little, but not much. Towards the end of this time preheat the oven to 220C/200C Fan/Gas 7. Add a teaspoon of cold water to the reserved egg yolk and mix with a little whisk or a fork, then dab a pastry brush into the yellow goo and lightly paint the surface of the bread. I can’t honestly say you use much of this yolk; if, like me, you find waste difficult, then keep it to add to a couple of eggs for scrambling. Add a teaspoon of cold water to the reserved egg yolk and mix with a little whisk or a fork, then dab a pastry brush into the yellow goo and lightly paint the surface of the bread. I can’t honestly say you use much of this yolk; if, like me, you find waste difficult, then keep it to add to a couple of eggs for scrambling. Sprinkle the teaspoon of nigella seeds on top and put the tin into the oven, immediately turning the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, then (wearing oven gloves, and perhaps giving a nudge around the edges with a small palette knife) slip it out of its tin. It will feel almost cooked, but it is a dense, weighty loaf: don’t expect white-bread lightness; even when fully cooked, this loaf feels as heavy as a brick. Give the loaf a knock underneath: it probably won’t sound hollow, but register the sound. Sprinkle the teaspoon of nigella seeds on top and put the tin into the oven, immediately turning the heat down to 200C/180C Fan/Gas 6. Bake for 40 minutes, then (wearing oven gloves, and perhaps giving a nudge around the edges with a small palette knife) slip it out of its tin. It will feel almost cooked, but it is a dense, weighty loaf: don’t expect white-bread lightness; even when fully cooked, this loaf feels as heavy as a brick. Give the loaf a knock underneath: it probably won’t sound hollow, but register the sound. Put the loaf, out of its tin, back into the oven directly on the shelf for 10–15 minutes, by which time it will feel firm, but still with a bit of give at the sides and, when you knock it underneath, it will sound, if not exactly hollow, then hollower than it did before. Allow to cool completely on a wire rack before even thinking of cutting into it. Put the loaf, out of its tin, back into the oven directly on the shelf for 10–15 minutes, by which time it will feel firm, but still with a bit of give at the sides and, when you knock it underneath, it will sound, if not exactly hollow, then hollower than it did before. Allow to cool completely on a wire rack before even thinking of cutting into it. Serve slices topped with smoked salmon and dill. Serve slices topped with smoked salmon and dill."
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} | b1bcd05b651bd9ff915defbf107aeb9fe877c1893fe9e3a9c97b7021dce8d962 | Cider and five-spice bundt cake recipe
I have found that there are many variants of five-spice powder out there. While generally I presume on a mixture of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds, I also love the versions that have liquorice and dried mandarin peel. But what I’ve found is that all types work, even the one or two brands that erroneously add garlic: a couple of people have made it with this version, and both vouch that the garlic is not detectable. Still, when you’re shopping, it’s best to check the ingredients label and go for one without garlic if you can. If you don’t have a bundt tin, you can make this in a 20cm/8in square cake tin (approx. 5½cm/2¼in deep), in which case it will need 50–55 minutes’ baking, or until a cake tester comes out clean and the cake is firm to the touch. Let the cake cool in the tin, before unmoulding and wrapping. The sauce can be made ahead and stored in an airtight container in fridge for 1 week. Remove the sauce from fridge about 1 hour before serving, until it has come up to room temperature, or warm it very gently in a saucepan. The sauce can also be frozen for up to 3 months. Defrost the sauce overnight in fridge before serving. Defrosted sauce should be used within 1 week. | {
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"title": "Cider and five-spice bundt cake recipe",
"content": "I have found that there are many variants of five-spice powder out there. While generally I presume on a mixture of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds, I also love the versions that have liquorice and dried mandarin peel. But what I’ve found is that all types work, even the one or two brands that erroneously add garlic: a couple of people have made it with this version, and both vouch that the garlic is not detectable. Still, when you’re shopping, it’s best to check the ingredients label and go for one without garlic if you can. If you don’t have a bundt tin, you can make this in a 20cm/8in square cake tin (approx. 5½cm/2¼in deep), in which case it will need 50–55 minutes’ baking, or until a cake tester comes out clean and the cake is firm to the touch. Let the cake cool in the tin, before unmoulding and wrapping. The sauce can be made ahead and stored in an airtight container in fridge for 1 week. Remove the sauce from fridge about 1 hour before serving, until it has come up to room temperature, or warm it very gently in a saucepan. The sauce can also be frozen for up to 3 months. Defrost the sauce overnight in fridge before serving. Defrosted sauce should be used within 1 week."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
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} | f9bb77fa09c5401966550047d8dbdec5d0e96d131ba35c97148c5d68163015b3 | Norwegian pork ribs recipe
You need to take the pork out of the fridge about an hour before you cook it so factor that into your timetable, adding it to the 3 hours, give or take, that the pork will be in the oven. For now, unwrap it and lay it rind-side down on a large chopping board.Put the garlic cloves into the mortar part of a pestle and mortar, or into a bowl you can use with a stick blender. Add 2 tablespoons of the sea salt flakes (or 1 tablespoon of fine sea salt), the juniper berries and the stalks from your dill, and start either bashing, grinding and crushing or whizzing, as you prefer, until you have an aromatic green paste. It’s harder work with a pestle and mortar, but I adore making it this way: it makes my kitchen smell, rather invigoratingly, like a Nordic spa.Where the butcher has sawn through the bones, you will have 2 long troughs to tuck the paste into. Run a knife through them if you need to open up the cut area a little more. Press the green paste evenly between them. Push as many of the dill fronds into the paste as you can fit. Turn the pork rind-side up. Rub the rind and sides of the pork with the remaining 1 tablespoon of sea salt flakes (or 1½ teaspoons of fine sea salt).Get out a large roasting tin (I use one that measures 34 x 37 x 5cm/13½ x 14½ x 2in). Place the onion slices in the tin to prop up the pork. One end must be slightly higher than the other, so that any liquid pours off and doesn’t pool on the rind, so place the pork, rind-side up, on the onions. Leave the pork in the tin for about 1 hour to lose its fridge chill. Preheat the oven to 220C/200C Fan/Gas 7.Pour the 250ml of just-boiled water into the roasting tin, cover the tin tightly with kitchen foil, and cook in the hot oven for 45 minutes. When it’s had its 45 minutes, take the pork out of the oven and remove the foil; the rind should have softened and puffed up a little. Use a large sharp knife to define the squares on the rind, cutting a little deeper into the original scoring marks. Or if you didn’t get it done by the butcher, do your own scoring at this point, cutting the softened rind into 2cm/¾in squares.Turn the oven down to 170C/150C Fan/Gas 3½. Put the pork back into the oven without the foil, making sure that it’s still perched, one end higher than the other, on the slices of onion. Roast for 2½ hours at this temperature, by which time much of the fat should have rendered down, melting lusciously into the meat, and the rind will be beginning to crackle. But if, when you poke the tip of a knife into the pork, it doesn’t feel tender, leave it in for another 30 minutes.Turn the oven back up to 220C/200C Fan/Gas 7 and give the pork around 15 minutes – or a little longer if needed, but make sure the rind doesn’t go too far and burn – until the crackling is deep gold and crunchy: some of the little squares may have popped up. Take the pork out of the oven and remove carefully to a carving board. Cut through both sides of each rib, down to where the butcher cut through the bones, then cut a chunky rib section for each person. The crackling may make this tricky, so you can use poultry shears or kitchen scissors to cut through it before slicing down into the meat. This way each rib section gets a proper piece of crackling. Because the meat has to be so heavily salted to boost juiciness and flavour, most of the onions will be far too salty to serve. One or two will be perfect though, and divinely sticky with pork fat; you can share these out meagrely now, or save them for sandwiches later. You need to take the pork out of the fridge about an hour before you cook it so factor that into your timetable, adding it to the 3 hours, give or take, that the pork will be in the oven. For now, unwrap it and lay it rind-side down on a large chopping board. You need to take the pork out of the fridge about an hour before you cook it so factor that into your timetable, adding it to the 3 hours, give or take, that the pork will be in the oven. For now, unwrap it and lay it rind-side down on a large chopping board. Put the garlic cloves into the mortar part of a pestle and mortar, or into a bowl you can use with a stick blender. Add 2 tablespoons of the sea salt flakes (or 1 tablespoon of fine sea salt), the juniper berries and the stalks from your dill, and start either bashing, grinding and crushing or whizzing, as you prefer, until you have an aromatic green paste. It’s harder work with a pestle and mortar, but I adore making it this way: it makes my kitchen smell, rather invigoratingly, like a Nordic spa. Put the garlic cloves into the mortar part of a pestle and mortar, or into a bowl you can use with a stick blender. Add 2 tablespoons of the sea salt flakes (or 1 tablespoon of fine sea salt), the juniper berries and the stalks from your dill, and start either bashing, grinding and crushing or whizzing, as you prefer, until you have an aromatic green paste. It’s harder work with a pestle and mortar, but I adore making it this way: it makes my kitchen smell, rather invigoratingly, like a Nordic spa. Where the butcher has sawn through the bones, you will have 2 long troughs to tuck the paste into. Run a knife through them if you need to open up the cut area a little more. Press the green paste evenly between them. Push as many of the dill fronds into the paste as you can fit. Turn the pork rind-side up. Rub the rind and sides of the pork with the remaining 1 tablespoon of sea salt flakes (or 1½ teaspoons of fine sea salt). Where the butcher has sawn through the bones, you will have 2 long troughs to tuck the paste into. Run a knife through them if you need to open up the cut area a little more. Press the green paste evenly between them. Push as many of the dill fronds into the paste as you can fit. Turn the pork rind-side up. Rub the rind and sides of the pork with the remaining 1 tablespoon of sea salt flakes (or 1½ teaspoons of fine sea salt). Get out a large roasting tin (I use one that measures 34 x 37 x 5cm/13½ x 14½ x 2in). Place the onion slices in the tin to prop up the pork. One end must be slightly higher than the other, so that any liquid pours off and doesn’t pool on the rind, so place the pork, rind-side up, on the onions. Leave the pork in the tin for about 1 hour to lose its fridge chill. Preheat the oven to 220C/200C Fan/Gas 7. Get out a large roasting tin (I use one that measures 34 x 37 x 5cm/13½ x 14½ x 2in). Place the onion slices in the tin to prop up the pork. One end must be slightly higher than the other, so that any liquid pours off and doesn’t pool on the rind, so place the pork, rind-side up, on the onions. Leave the pork in the tin for about 1 hour to lose its fridge chill. Preheat the oven to 220C/200C Fan/Gas 7. Pour the 250ml of just-boiled water into the roasting tin, cover the tin tightly with kitchen foil, and cook in the hot oven for 45 minutes. When it’s had its 45 minutes, take the pork out of the oven and remove the foil; the rind should have softened and puffed up a little. Use a large sharp knife to define the squares on the rind, cutting a little deeper into the original scoring marks. Or if you didn’t get it done by the butcher, do your own scoring at this point, cutting the softened rind into 2cm/¾in squares. Pour the 250ml of just-boiled water into the roasting tin, cover the tin tightly with kitchen foil, and cook in the hot oven for 45 minutes. When it’s had its 45 minutes, take the pork out of the oven and remove the foil; the rind should have softened and puffed up a little. Use a large sharp knife to define the squares on the rind, cutting a little deeper into the original scoring marks. Or if you didn’t get it done by the butcher, do your own scoring at this point, cutting the softened rind into 2cm/¾in squares. Turn the oven down to 170C/150C Fan/Gas 3½. Put the pork back into the oven without the foil, making sure that it’s still perched, one end higher than the other, on the slices of onion. Roast for 2½ hours at this temperature, by which time much of the fat should have rendered down, melting lusciously into the meat, and the rind will be beginning to crackle. But if, when you poke the tip of a knife into the pork, it doesn’t feel tender, leave it in for another 30 minutes. Turn the oven down to 170C/150C Fan/Gas 3½. Put the pork back into the oven without the foil, making sure that it’s still perched, one end higher than the other, on the slices of onion. Roast for 2½ hours at this temperature, by which time much of the fat should have rendered down, melting lusciously into the meat, and the rind will be beginning to crackle. But if, when you poke the tip of a knife into the pork, it doesn’t feel tender, leave it in for another 30 minutes. Turn the oven back up to 220C/200C Fan/Gas 7 and give the pork around 15 minutes – or a little longer if needed, but make sure the rind doesn’t go too far and burn – until the crackling is deep gold and crunchy: some of the little squares may have popped up. Take the pork out of the oven and remove carefully to a carving board. Cut through both sides of each rib, down to where the butcher cut through the bones, then cut a chunky rib section for each person. The crackling may make this tricky, so you can use poultry shears or kitchen scissors to cut through it before slicing down into the meat. This way each rib section gets a proper piece of crackling. Turn the oven back up to 220C/200C Fan/Gas 7 and give the pork around 15 minutes – or a little longer if needed, but make sure the rind doesn’t go too far and burn – until the crackling is deep gold and crunchy: some of the little squares may have popped up. Take the pork out of the oven and remove carefully to a carving board. Cut through both sides of each rib, down to where the butcher cut through the bones, then cut a chunky rib section for each person. The crackling may make this tricky, so you can use poultry shears or kitchen scissors to cut through it before slicing down into the meat. This way each rib section gets a proper piece of crackling. Because the meat has to be so heavily salted to boost juiciness and flavour, most of the onions will be far too salty to serve. One or two will be perfect though, and divinely sticky with pork fat; you can share these out meagrely now, or save them for sandwiches later. Because the meat has to be so heavily salted to boost juiciness and flavour, most of the onions will be far too salty to serve. One or two will be perfect though, and divinely sticky with pork fat; you can share these out meagrely now, or save them for sandwiches later. | {
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"url": "https://www.bbc.co.uk/food/recipes/norwegian_pork_ribs_56168",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Norwegian pork ribs recipe",
"content": "You need to take the pork out of the fridge about an hour before you cook it so factor that into your timetable, adding it to the 3 hours, give or take, that the pork will be in the oven. For now, unwrap it and lay it rind-side down on a large chopping board.Put the garlic cloves into the mortar part of a pestle and mortar, or into a bowl you can use with a stick blender. Add 2 tablespoons of the sea salt flakes (or 1 tablespoon of fine sea salt), the juniper berries and the stalks from your dill, and start either bashing, grinding and crushing or whizzing, as you prefer, until you have an aromatic green paste. It’s harder work with a pestle and mortar, but I adore making it this way: it makes my kitchen smell, rather invigoratingly, like a Nordic spa.Where the butcher has sawn through the bones, you will have 2 long troughs to tuck the paste into. Run a knife through them if you need to open up the cut area a little more. Press the green paste evenly between them. Push as many of the dill fronds into the paste as you can fit. Turn the pork rind-side up. Rub the rind and sides of the pork with the remaining 1 tablespoon of sea salt flakes (or 1½ teaspoons of fine sea salt).Get out a large roasting tin (I use one that measures 34 x 37 x 5cm/13½ x 14½ x 2in). Place the onion slices in the tin to prop up the pork. One end must be slightly higher than the other, so that any liquid pours off and doesn’t pool on the rind, so place the pork, rind-side up, on the onions. Leave the pork in the tin for about 1 hour to lose its fridge chill. Preheat the oven to 220C/200C Fan/Gas 7.Pour the 250ml of just-boiled water into the roasting tin, cover the tin tightly with kitchen foil, and cook in the hot oven for 45 minutes. When it’s had its 45 minutes, take the pork out of the oven and remove the foil; the rind should have softened and puffed up a little. Use a large sharp knife to define the squares on the rind, cutting a little deeper into the original scoring marks. Or if you didn’t get it done by the butcher, do your own scoring at this point, cutting the softened rind into 2cm/¾in squares.Turn the oven down to 170C/150C Fan/Gas 3½. Put the pork back into the oven without the foil, making sure that it’s still perched, one end higher than the other, on the slices of onion. Roast for 2½ hours at this temperature, by which time much of the fat should have rendered down, melting lusciously into the meat, and the rind will be beginning to crackle. But if, when you poke the tip of a knife into the pork, it doesn’t feel tender, leave it in for another 30 minutes.Turn the oven back up to 220C/200C Fan/Gas 7 and give the pork around 15 minutes – or a little longer if needed, but make sure the rind doesn’t go too far and burn – until the crackling is deep gold and crunchy: some of the little squares may have popped up. Take the pork out of the oven and remove carefully to a carving board. Cut through both sides of each rib, down to where the butcher cut through the bones, then cut a chunky rib section for each person. The crackling may make this tricky, so you can use poultry shears or kitchen scissors to cut through it before slicing down into the meat. This way each rib section gets a proper piece of crackling. Because the meat has to be so heavily salted to boost juiciness and flavour, most of the onions will be far too salty to serve. One or two will be perfect though, and divinely sticky with pork fat; you can share these out meagrely now, or save them for sandwiches later. You need to take the pork out of the fridge about an hour before you cook it so factor that into your timetable, adding it to the 3 hours, give or take, that the pork will be in the oven. For now, unwrap it and lay it rind-side down on a large chopping board. You need to take the pork out of the fridge about an hour before you cook it so factor that into your timetable, adding it to the 3 hours, give or take, that the pork will be in the oven. For now, unwrap it and lay it rind-side down on a large chopping board. Put the garlic cloves into the mortar part of a pestle and mortar, or into a bowl you can use with a stick blender. Add 2 tablespoons of the sea salt flakes (or 1 tablespoon of fine sea salt), the juniper berries and the stalks from your dill, and start either bashing, grinding and crushing or whizzing, as you prefer, until you have an aromatic green paste. It’s harder work with a pestle and mortar, but I adore making it this way: it makes my kitchen smell, rather invigoratingly, like a Nordic spa. Put the garlic cloves into the mortar part of a pestle and mortar, or into a bowl you can use with a stick blender. Add 2 tablespoons of the sea salt flakes (or 1 tablespoon of fine sea salt), the juniper berries and the stalks from your dill, and start either bashing, grinding and crushing or whizzing, as you prefer, until you have an aromatic green paste. It’s harder work with a pestle and mortar, but I adore making it this way: it makes my kitchen smell, rather invigoratingly, like a Nordic spa. Where the butcher has sawn through the bones, you will have 2 long troughs to tuck the paste into. Run a knife through them if you need to open up the cut area a little more. Press the green paste evenly between them. Push as many of the dill fronds into the paste as you can fit. Turn the pork rind-side up. Rub the rind and sides of the pork with the remaining 1 tablespoon of sea salt flakes (or 1½ teaspoons of fine sea salt). Where the butcher has sawn through the bones, you will have 2 long troughs to tuck the paste into. Run a knife through them if you need to open up the cut area a little more. Press the green paste evenly between them. Push as many of the dill fronds into the paste as you can fit. Turn the pork rind-side up. Rub the rind and sides of the pork with the remaining 1 tablespoon of sea salt flakes (or 1½ teaspoons of fine sea salt). Get out a large roasting tin (I use one that measures 34 x 37 x 5cm/13½ x 14½ x 2in). Place the onion slices in the tin to prop up the pork. One end must be slightly higher than the other, so that any liquid pours off and doesn’t pool on the rind, so place the pork, rind-side up, on the onions. Leave the pork in the tin for about 1 hour to lose its fridge chill. Preheat the oven to 220C/200C Fan/Gas 7. Get out a large roasting tin (I use one that measures 34 x 37 x 5cm/13½ x 14½ x 2in). Place the onion slices in the tin to prop up the pork. One end must be slightly higher than the other, so that any liquid pours off and doesn’t pool on the rind, so place the pork, rind-side up, on the onions. Leave the pork in the tin for about 1 hour to lose its fridge chill. Preheat the oven to 220C/200C Fan/Gas 7. Pour the 250ml of just-boiled water into the roasting tin, cover the tin tightly with kitchen foil, and cook in the hot oven for 45 minutes. When it’s had its 45 minutes, take the pork out of the oven and remove the foil; the rind should have softened and puffed up a little. Use a large sharp knife to define the squares on the rind, cutting a little deeper into the original scoring marks. Or if you didn’t get it done by the butcher, do your own scoring at this point, cutting the softened rind into 2cm/¾in squares. Pour the 250ml of just-boiled water into the roasting tin, cover the tin tightly with kitchen foil, and cook in the hot oven for 45 minutes. When it’s had its 45 minutes, take the pork out of the oven and remove the foil; the rind should have softened and puffed up a little. Use a large sharp knife to define the squares on the rind, cutting a little deeper into the original scoring marks. Or if you didn’t get it done by the butcher, do your own scoring at this point, cutting the softened rind into 2cm/¾in squares. Turn the oven down to 170C/150C Fan/Gas 3½. Put the pork back into the oven without the foil, making sure that it’s still perched, one end higher than the other, on the slices of onion. Roast for 2½ hours at this temperature, by which time much of the fat should have rendered down, melting lusciously into the meat, and the rind will be beginning to crackle. But if, when you poke the tip of a knife into the pork, it doesn’t feel tender, leave it in for another 30 minutes. Turn the oven down to 170C/150C Fan/Gas 3½. Put the pork back into the oven without the foil, making sure that it’s still perched, one end higher than the other, on the slices of onion. Roast for 2½ hours at this temperature, by which time much of the fat should have rendered down, melting lusciously into the meat, and the rind will be beginning to crackle. But if, when you poke the tip of a knife into the pork, it doesn’t feel tender, leave it in for another 30 minutes. Turn the oven back up to 220C/200C Fan/Gas 7 and give the pork around 15 minutes – or a little longer if needed, but make sure the rind doesn’t go too far and burn – until the crackling is deep gold and crunchy: some of the little squares may have popped up. Take the pork out of the oven and remove carefully to a carving board. Cut through both sides of each rib, down to where the butcher cut through the bones, then cut a chunky rib section for each person. The crackling may make this tricky, so you can use poultry shears or kitchen scissors to cut through it before slicing down into the meat. This way each rib section gets a proper piece of crackling. Turn the oven back up to 220C/200C Fan/Gas 7 and give the pork around 15 minutes – or a little longer if needed, but make sure the rind doesn’t go too far and burn – until the crackling is deep gold and crunchy: some of the little squares may have popped up. Take the pork out of the oven and remove carefully to a carving board. Cut through both sides of each rib, down to where the butcher cut through the bones, then cut a chunky rib section for each person. The crackling may make this tricky, so you can use poultry shears or kitchen scissors to cut through it before slicing down into the meat. This way each rib section gets a proper piece of crackling. Because the meat has to be so heavily salted to boost juiciness and flavour, most of the onions will be far too salty to serve. One or two will be perfect though, and divinely sticky with pork fat; you can share these out meagrely now, or save them for sandwiches later. Because the meat has to be so heavily salted to boost juiciness and flavour, most of the onions will be far too salty to serve. One or two will be perfect though, and divinely sticky with pork fat; you can share these out meagrely now, or save them for sandwiches later."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad357eb3bdbfd0cc01120"
} | b690bf68e5fe6438459493af86ed528b95661f0e29b6cbfdf3ec1849eabea6a1 | Madeira cake recipe
An average of 4.2 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/madeiracake_73878_16x9.jpg James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat. 175g/6oz butter, at room temperature175g/6oz caster sugar3 free-range eggs250g/9oz self-raising flour2-3 tbsp milk1 lemon, zest only1-2 thin pieces of candied citron or lemon peel, to decorate 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 free-range eggs 250g/9oz self-raising flour 2-3 tbsp milk 1 lemon, zest only 1-2 thin pieces of candied citron or lemon peel, to decorate Method Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. To serve, decorate the cake with the candied peel. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/madeiracake_73878",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Madeira cake recipe",
"content": "An average of 4.2 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/madeiracake_73878_16x9.jpg James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat. 175g/6oz butter, at room temperature175g/6oz caster sugar3 free-range eggs250g/9oz self-raising flour2-3 tbsp milk1 lemon, zest only1-2 thin pieces of candied citron or lemon peel, to decorate 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 free-range eggs 250g/9oz self-raising flour 2-3 tbsp milk 1 lemon, zest only 1-2 thin pieces of candied citron or lemon peel, to decorate Method Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. To serve, decorate the cake with the candied peel."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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