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} | 25ed645b80741536677cbacba2ddf30b3fb15ab0aa9f8b5fe0e6df0beb69f7b9 | Honey roast ribs with anise recipe
An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/honey_roast_ribs_with_64823_16x9.jpg Sticky ribs are a classic example of sugar and spice working brilliantly together. You might never have thought of making them at home, but the results are amazing. 6 tbsp thickish honey3 heaped tbsp oyster sauce ¼ tsp chilli flakes 4 whole star anise ¼ tsp salt¼ tsp black peppercorns 4 cloves garlic 1.5kg/3lb 5oz meaty pork ribs 6 tbsp thickish honey 3 heaped tbsp oyster sauce ¼ tsp chilli flakes 4 whole star anise ¼ tsp salt ¼ tsp black peppercorns 4 cloves garlic 1.5kg/3lb 5oz meaty pork ribs Method To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade.Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight.Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time.Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred. To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade. To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade. Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight. Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight. Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time. Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time. Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred. Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred. | {
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"title": "Honey roast ribs with anise recipe",
"content": "An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/honey_roast_ribs_with_64823_16x9.jpg Sticky ribs are a classic example of sugar and spice working brilliantly together. You might never have thought of making them at home, but the results are amazing. 6 tbsp thickish honey3 heaped tbsp oyster sauce ¼ tsp chilli flakes 4 whole star anise ¼ tsp salt¼ tsp black peppercorns 4 cloves garlic 1.5kg/3lb 5oz meaty pork ribs 6 tbsp thickish honey 3 heaped tbsp oyster sauce ¼ tsp chilli flakes 4 whole star anise ¼ tsp salt ¼ tsp black peppercorns 4 cloves garlic 1.5kg/3lb 5oz meaty pork ribs Method To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade.Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight.Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time.Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred. To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade. To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade. Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight. Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight. Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time. Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time. Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred. Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred."
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} | 79680d497500e6166816d9af2eb74215c8e1024a70d910e347b37141dd242338 | Coffee and walnut cake recipe
An average of 3.9 out of 5 stars from 130 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffeeandwalnutcake_87248_16x9.jpg This classic coffee and walnut cake is topped with an easy espresso-infused buttercream icing. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar4 free-range eggs50ml/1¾fl oz strong espresso coffee225g/8oz self-raising flour75g/2½oz walnuts 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 50ml/1¾fl oz strong espresso coffee 225g/8oz self-raising flour 75g/2½oz walnuts 125g/4½oz unsalted butter200g/7oz icing sugar50ml/2fl oz strong espresso coffee12 walnut halves, to decorate 125g/4½oz unsalted butter 200g/7oz icing sugar 50ml/2fl oz strong espresso coffee 12 walnut halves, to decorate Method Preheat the oven to 180C/350F/Gas 4.In a bowl, beat the butter and sugar together until very light and pale.Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.Add the espresso to the mixture and stir well.Add the flour and walnuts and stir well to completely combine.Spoon the cake mixture into two lined and greased 20cm/8in cake tins.Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.Remove the cakes from the oven and leave to cool on a wire rack.For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well.Spread the buttercream over the top of each cake, then place one cake on top of the other.Decorate the top of the cake with the walnut halves and serve in generous slices. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. In a bowl, beat the butter and sugar together until very light and pale. In a bowl, beat the butter and sugar together until very light and pale. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. Add the espresso to the mixture and stir well. Add the espresso to the mixture and stir well. Add the flour and walnuts and stir well to completely combine. Add the flour and walnuts and stir well to completely combine. Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack. Remove the cakes from the oven and leave to cool on a wire rack. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well. Add the espresso and mix well. Spread the buttercream over the top of each cake, then place one cake on top of the other. Spread the buttercream over the top of each cake, then place one cake on top of the other. Decorate the top of the cake with the walnut halves and serve in generous slices. Decorate the top of the cake with the walnut halves and serve in generous slices. | {
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"title": "Coffee and walnut cake recipe",
"content": "An average of 3.9 out of 5 stars from 130 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffeeandwalnutcake_87248_16x9.jpg This classic coffee and walnut cake is topped with an easy espresso-infused buttercream icing. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar4 free-range eggs50ml/1¾fl oz strong espresso coffee225g/8oz self-raising flour75g/2½oz walnuts 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 50ml/1¾fl oz strong espresso coffee 225g/8oz self-raising flour 75g/2½oz walnuts 125g/4½oz unsalted butter200g/7oz icing sugar50ml/2fl oz strong espresso coffee12 walnut halves, to decorate 125g/4½oz unsalted butter 200g/7oz icing sugar 50ml/2fl oz strong espresso coffee 12 walnut halves, to decorate Method Preheat the oven to 180C/350F/Gas 4.In a bowl, beat the butter and sugar together until very light and pale.Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.Add the espresso to the mixture and stir well.Add the flour and walnuts and stir well to completely combine.Spoon the cake mixture into two lined and greased 20cm/8in cake tins.Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.Remove the cakes from the oven and leave to cool on a wire rack.For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well.Spread the buttercream over the top of each cake, then place one cake on top of the other.Decorate the top of the cake with the walnut halves and serve in generous slices. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. In a bowl, beat the butter and sugar together until very light and pale. In a bowl, beat the butter and sugar together until very light and pale. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. Add the espresso to the mixture and stir well. Add the espresso to the mixture and stir well. Add the flour and walnuts and stir well to completely combine. Add the flour and walnuts and stir well to completely combine. Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Spoon the cake mixture into two lined and greased 20cm/8in cake tins. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack. Remove the cakes from the oven and leave to cool on a wire rack. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light. Add the espresso and mix well. Add the espresso and mix well. Spread the buttercream over the top of each cake, then place one cake on top of the other. Spread the buttercream over the top of each cake, then place one cake on top of the other. Decorate the top of the cake with the walnut halves and serve in generous slices. Decorate the top of the cake with the walnut halves and serve in generous slices."
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} | 39a9223fb7c0697a431b66a8b720322a8c23f9f450612b46802cf9fe18632912 | Sunday lunch our way recipe
Start by putting the potatoes into a large saucepan of cold water. Turn the heat up to high and let the potatoes cook for 6 minutes.Meanwhile, spatchcock the chicken by cutting it through the backbone and opening it up. Flatten the chicken by pushing down on the breast. Drain the potatoes, then put them back into the pan with the lid on and give them a few furious shakes – this will help to rough up the edges. Preheat the oven to 200C/180C Fan/Gas 6. Take a large roasting tray, big enough to fit all the potatoes, and add the clarified butter. Pop the tray into the oven for about 15 minutes, until the butter is smoking. Get another tray big enough to fit the chicken. Put the chicken in the tray and tease your hand under the skin to create a cavity. Do this all over the chicken. Mix together the oil, ginger, garlic granules and salt in a bowl. Using your hands push this mixture under the skin of the chicken. Do this all over the chicken until you have no more mixture left. Turn the chicken skin side down in the tray and cover with foil. Add the salt and baking powder to the potatoes and give them a good toss in the saucepan. Take the tray of hot butter out of the oven and gently put the potatoes in. You should hear a really good sizzle. Put the chicken into the oven with the tray of roasties underneath it. Cook for 30 minutes.Meanwhile make the stuffing balls. Put the fresh coriander, pine nuts, salt, ground coriander, breadcrumbs, chicken and egg into a food processor and whiz until the mixture comes together. Put a medium frying pan on a high heat and add the oil. Divide the stuffing mixture into 8, then wet your hands and shape each one into a smooth ball. Fry for 20 minutes, swirling the pan occasionally so that they cook evenly. After 30 minutes, take the chicken out of the oven. Take off the foil and turn the chicken around to crisp up the skin. Put back into the oven. Give the roasties a quick stir and cook them alongside the chicken for another 20 minutes. To cook the greens, put a frying pan on a high heat and add the oil. Add the garlic and fry until brown, then add the turmeric and salt and toss in the green beans – these literally take just about 5 minutes. Meanwhile make the gravy: put a small saucepan on the hob on a medium to high heat. Add the oil to the pan, along with the cinnamon stick and garlic. When the garlic has browned, add the tomato paste, tomatoes and salt and cook gently until the tomatoes have softened. Add the salt, tamarind and water. Let it all cook gently while the chicken cooks, allowing it to thicken. This should only take 10 minutes. When it’s ready, remove the cinnamon stick. Blitz the gravy using a stick blender, then add the cornflour and water mixture and cook for another 5 minutes, giving enough time for the gravy to thicken and the flour to cook out. Serve the meal with some warmed-up Yorkshire puddings – I always have a stash in the freezer that can be warmed up just before serving. Hope you enjoy my alternative slightly out-there Sunday roast. Start by putting the potatoes into a large saucepan of cold water. Turn the heat up to high and let the potatoes cook for 6 minutes. Start by putting the potatoes into a large saucepan of cold water. Turn the heat up to high and let the potatoes cook for 6 minutes. Meanwhile, spatchcock the chicken by cutting it through the backbone and opening it up. Flatten the chicken by pushing down on the breast. Meanwhile, spatchcock the chicken by cutting it through the backbone and opening it up. Flatten the chicken by pushing down on the breast. Drain the potatoes, then put them back into the pan with the lid on and give them a few furious shakes – this will help to rough up the edges. Drain the potatoes, then put them back into the pan with the lid on and give them a few furious shakes – this will help to rough up the edges. Preheat the oven to 200C/180C Fan/Gas 6. Take a large roasting tray, big enough to fit all the potatoes, and add the clarified butter. Pop the tray into the oven for about 15 minutes, until the butter is smoking. Preheat the oven to 200C/180C Fan/Gas 6. Take a large roasting tray, big enough to fit all the potatoes, and add the clarified butter. Pop the tray into the oven for about 15 minutes, until the butter is smoking. Get another tray big enough to fit the chicken. Put the chicken in the tray and tease your hand under the skin to create a cavity. Do this all over the chicken. Get another tray big enough to fit the chicken. Put the chicken in the tray and tease your hand under the skin to create a cavity. Do this all over the chicken. Mix together the oil, ginger, garlic granules and salt in a bowl. Using your hands push this mixture under the skin of the chicken. Do this all over the chicken until you have no more mixture left. Turn the chicken skin side down in the tray and cover with foil. Mix together the oil, ginger, garlic granules and salt in a bowl. Using your hands push this mixture under the skin of the chicken. Do this all over the chicken until you have no more mixture left. Turn the chicken skin side down in the tray and cover with foil. Add the salt and baking powder to the potatoes and give them a good toss in the saucepan. Take the tray of hot butter out of the oven and gently put the potatoes in. You should hear a really good sizzle. Add the salt and baking powder to the potatoes and give them a good toss in the saucepan. Take the tray of hot butter out of the oven and gently put the potatoes in. You should hear a really good sizzle. Put the chicken into the oven with the tray of roasties underneath it. Cook for 30 minutes. Put the chicken into the oven with the tray of roasties underneath it. Cook for 30 minutes. Meanwhile make the stuffing balls. Put the fresh coriander, pine nuts, salt, ground coriander, breadcrumbs, chicken and egg into a food processor and whiz until the mixture comes together. Meanwhile make the stuffing balls. Put the fresh coriander, pine nuts, salt, ground coriander, breadcrumbs, chicken and egg into a food processor and whiz until the mixture comes together. Put a medium frying pan on a high heat and add the oil. Divide the stuffing mixture into 8, then wet your hands and shape each one into a smooth ball. Fry for 20 minutes, swirling the pan occasionally so that they cook evenly. Put a medium frying pan on a high heat and add the oil. Divide the stuffing mixture into 8, then wet your hands and shape each one into a smooth ball. Fry for 20 minutes, swirling the pan occasionally so that they cook evenly. After 30 minutes, take the chicken out of the oven. Take off the foil and turn the chicken around to crisp up the skin. Put back into the oven. Give the roasties a quick stir and cook them alongside the chicken for another 20 minutes. After 30 minutes, take the chicken out of the oven. Take off the foil and turn the chicken around to crisp up the skin. Put back into the oven. Give the roasties a quick stir and cook them alongside the chicken for another 20 minutes. To cook the greens, put a frying pan on a high heat and add the oil. Add the garlic and fry until brown, then add the turmeric and salt and toss in the green beans – these literally take just about 5 minutes. To cook the greens, put a frying pan on a high heat and add the oil. Add the garlic and fry until brown, then add the turmeric and salt and toss in the green beans – these literally take just about 5 minutes. Meanwhile make the gravy: put a small saucepan on the hob on a medium to high heat. Add the oil to the pan, along with the cinnamon stick and garlic. When the garlic has browned, add the tomato paste, tomatoes and salt and cook gently until the tomatoes have softened. Meanwhile make the gravy: put a small saucepan on the hob on a medium to high heat. Add the oil to the pan, along with the cinnamon stick and garlic. When the garlic has browned, add the tomato paste, tomatoes and salt and cook gently until the tomatoes have softened. Add the salt, tamarind and water. Let it all cook gently while the chicken cooks, allowing it to thicken. This should only take 10 minutes. When it’s ready, remove the cinnamon stick. Add the salt, tamarind and water. Let it all cook gently while the chicken cooks, allowing it to thicken. This should only take 10 minutes. When it’s ready, remove the cinnamon stick. Blitz the gravy using a stick blender, then add the cornflour and water mixture and cook for another 5 minutes, giving enough time for the gravy to thicken and the flour to cook out. Blitz the gravy using a stick blender, then add the cornflour and water mixture and cook for another 5 minutes, giving enough time for the gravy to thicken and the flour to cook out. Serve the meal with some warmed-up Yorkshire puddings – I always have a stash in the freezer that can be warmed up just before serving. Hope you enjoy my alternative slightly out-there Sunday roast. Serve the meal with some warmed-up Yorkshire puddings – I always have a stash in the freezer that can be warmed up just before serving. Hope you enjoy my alternative slightly out-there Sunday roast. | {
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"title": "Sunday lunch our way recipe",
"content": "Start by putting the potatoes into a large saucepan of cold water. Turn the heat up to high and let the potatoes cook for 6 minutes.Meanwhile, spatchcock the chicken by cutting it through the backbone and opening it up. Flatten the chicken by pushing down on the breast. Drain the potatoes, then put them back into the pan with the lid on and give them a few furious shakes – this will help to rough up the edges. Preheat the oven to 200C/180C Fan/Gas 6. Take a large roasting tray, big enough to fit all the potatoes, and add the clarified butter. Pop the tray into the oven for about 15 minutes, until the butter is smoking. Get another tray big enough to fit the chicken. Put the chicken in the tray and tease your hand under the skin to create a cavity. Do this all over the chicken. Mix together the oil, ginger, garlic granules and salt in a bowl. Using your hands push this mixture under the skin of the chicken. Do this all over the chicken until you have no more mixture left. Turn the chicken skin side down in the tray and cover with foil. Add the salt and baking powder to the potatoes and give them a good toss in the saucepan. Take the tray of hot butter out of the oven and gently put the potatoes in. You should hear a really good sizzle. Put the chicken into the oven with the tray of roasties underneath it. Cook for 30 minutes.Meanwhile make the stuffing balls. Put the fresh coriander, pine nuts, salt, ground coriander, breadcrumbs, chicken and egg into a food processor and whiz until the mixture comes together. Put a medium frying pan on a high heat and add the oil. Divide the stuffing mixture into 8, then wet your hands and shape each one into a smooth ball. Fry for 20 minutes, swirling the pan occasionally so that they cook evenly. After 30 minutes, take the chicken out of the oven. Take off the foil and turn the chicken around to crisp up the skin. Put back into the oven. Give the roasties a quick stir and cook them alongside the chicken for another 20 minutes. To cook the greens, put a frying pan on a high heat and add the oil. Add the garlic and fry until brown, then add the turmeric and salt and toss in the green beans – these literally take just about 5 minutes. Meanwhile make the gravy: put a small saucepan on the hob on a medium to high heat. Add the oil to the pan, along with the cinnamon stick and garlic. When the garlic has browned, add the tomato paste, tomatoes and salt and cook gently until the tomatoes have softened. Add the salt, tamarind and water. Let it all cook gently while the chicken cooks, allowing it to thicken. This should only take 10 minutes. When it’s ready, remove the cinnamon stick. Blitz the gravy using a stick blender, then add the cornflour and water mixture and cook for another 5 minutes, giving enough time for the gravy to thicken and the flour to cook out. Serve the meal with some warmed-up Yorkshire puddings – I always have a stash in the freezer that can be warmed up just before serving. Hope you enjoy my alternative slightly out-there Sunday roast. Start by putting the potatoes into a large saucepan of cold water. Turn the heat up to high and let the potatoes cook for 6 minutes. Start by putting the potatoes into a large saucepan of cold water. Turn the heat up to high and let the potatoes cook for 6 minutes. Meanwhile, spatchcock the chicken by cutting it through the backbone and opening it up. Flatten the chicken by pushing down on the breast. Meanwhile, spatchcock the chicken by cutting it through the backbone and opening it up. Flatten the chicken by pushing down on the breast. Drain the potatoes, then put them back into the pan with the lid on and give them a few furious shakes – this will help to rough up the edges. Drain the potatoes, then put them back into the pan with the lid on and give them a few furious shakes – this will help to rough up the edges. Preheat the oven to 200C/180C Fan/Gas 6. Take a large roasting tray, big enough to fit all the potatoes, and add the clarified butter. Pop the tray into the oven for about 15 minutes, until the butter is smoking. Preheat the oven to 200C/180C Fan/Gas 6. Take a large roasting tray, big enough to fit all the potatoes, and add the clarified butter. Pop the tray into the oven for about 15 minutes, until the butter is smoking. Get another tray big enough to fit the chicken. Put the chicken in the tray and tease your hand under the skin to create a cavity. Do this all over the chicken. Get another tray big enough to fit the chicken. Put the chicken in the tray and tease your hand under the skin to create a cavity. Do this all over the chicken. Mix together the oil, ginger, garlic granules and salt in a bowl. Using your hands push this mixture under the skin of the chicken. Do this all over the chicken until you have no more mixture left. Turn the chicken skin side down in the tray and cover with foil. Mix together the oil, ginger, garlic granules and salt in a bowl. Using your hands push this mixture under the skin of the chicken. Do this all over the chicken until you have no more mixture left. Turn the chicken skin side down in the tray and cover with foil. Add the salt and baking powder to the potatoes and give them a good toss in the saucepan. Take the tray of hot butter out of the oven and gently put the potatoes in. You should hear a really good sizzle. Add the salt and baking powder to the potatoes and give them a good toss in the saucepan. Take the tray of hot butter out of the oven and gently put the potatoes in. You should hear a really good sizzle. Put the chicken into the oven with the tray of roasties underneath it. Cook for 30 minutes. Put the chicken into the oven with the tray of roasties underneath it. Cook for 30 minutes. Meanwhile make the stuffing balls. Put the fresh coriander, pine nuts, salt, ground coriander, breadcrumbs, chicken and egg into a food processor and whiz until the mixture comes together. Meanwhile make the stuffing balls. Put the fresh coriander, pine nuts, salt, ground coriander, breadcrumbs, chicken and egg into a food processor and whiz until the mixture comes together. Put a medium frying pan on a high heat and add the oil. Divide the stuffing mixture into 8, then wet your hands and shape each one into a smooth ball. Fry for 20 minutes, swirling the pan occasionally so that they cook evenly. Put a medium frying pan on a high heat and add the oil. Divide the stuffing mixture into 8, then wet your hands and shape each one into a smooth ball. Fry for 20 minutes, swirling the pan occasionally so that they cook evenly. After 30 minutes, take the chicken out of the oven. Take off the foil and turn the chicken around to crisp up the skin. Put back into the oven. Give the roasties a quick stir and cook them alongside the chicken for another 20 minutes. After 30 minutes, take the chicken out of the oven. Take off the foil and turn the chicken around to crisp up the skin. Put back into the oven. Give the roasties a quick stir and cook them alongside the chicken for another 20 minutes. To cook the greens, put a frying pan on a high heat and add the oil. Add the garlic and fry until brown, then add the turmeric and salt and toss in the green beans – these literally take just about 5 minutes. To cook the greens, put a frying pan on a high heat and add the oil. Add the garlic and fry until brown, then add the turmeric and salt and toss in the green beans – these literally take just about 5 minutes. Meanwhile make the gravy: put a small saucepan on the hob on a medium to high heat. Add the oil to the pan, along with the cinnamon stick and garlic. When the garlic has browned, add the tomato paste, tomatoes and salt and cook gently until the tomatoes have softened. Meanwhile make the gravy: put a small saucepan on the hob on a medium to high heat. Add the oil to the pan, along with the cinnamon stick and garlic. When the garlic has browned, add the tomato paste, tomatoes and salt and cook gently until the tomatoes have softened. Add the salt, tamarind and water. Let it all cook gently while the chicken cooks, allowing it to thicken. This should only take 10 minutes. When it’s ready, remove the cinnamon stick. Add the salt, tamarind and water. Let it all cook gently while the chicken cooks, allowing it to thicken. This should only take 10 minutes. When it’s ready, remove the cinnamon stick. Blitz the gravy using a stick blender, then add the cornflour and water mixture and cook for another 5 minutes, giving enough time for the gravy to thicken and the flour to cook out. Blitz the gravy using a stick blender, then add the cornflour and water mixture and cook for another 5 minutes, giving enough time for the gravy to thicken and the flour to cook out. Serve the meal with some warmed-up Yorkshire puddings – I always have a stash in the freezer that can be warmed up just before serving. Hope you enjoy my alternative slightly out-there Sunday roast. Serve the meal with some warmed-up Yorkshire puddings – I always have a stash in the freezer that can be warmed up just before serving. Hope you enjoy my alternative slightly out-there Sunday roast."
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} | 1948d9784970d09eec75a6b99324a1fe0cf435a60bf358ddd666fc2b0a809c0c | Chocolate fondants with almond brittle recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_fondants_with_27862_16x9.jpg Deceptively simple, this dessert, but it’s utterly thrilling when that first spoonful releases the molten chocolate centre. Equipment and preparation: You will need 4 x dariole moulds. 100g/3½oz flaked almonds200g/7oz caster sugar 100g/3½oz flaked almonds 200g/7oz caster sugar 20g/½oz cocoa powder100g/3½oz dark chocolate (70% cocoa solids), broken into pieces100g/3½oz unsalted butter, plus extra melted butter for greasing2 large free-range eggs100g/3½oz caster sugar100g/3½oz plain flourdouble cream, to serve 20g/½oz cocoa powder 100g/3½oz dark chocolate (70% cocoa solids), broken into pieces 100g/3½oz unsalted butter, plus extra melted butter for greasing 2 large free-range eggs 100g/3½oz caster sugar 100g/3½oz plain flour double cream, to serve Method To make the almond brittle, preheat the oven to 200C/180C Fan/Gas 200. Spread the flaked almonds evenly out on a baking tray lined with baking paper and toast in the oven for 5 minutes, until light golden-brown. Check them regularly and stir if necessary. Set aside. Heat the sugar in a frying pan over a low heat without stirring until it has melted. When the caramel has turned golden-brown, carefully pour over the almonds to coat and leave to cool. (CAUTION: Caramel is very, very hot. Handle with care.) Once cold, break the caramel into shards.Preheat the oven to 200C/180C Fan/Gas 6.To make the chocolate fondants, brush the dariole moulds with melted butter in an upwards direction. Dust each mould with cocoa powder, to coat. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Stir until the mixture is melted and thoroughly combined. Remove the bowl from the heat and allow to cool for around 10 minutes. In a separate large bowl, whisk the eggs and sugar with an electric hand whisk until pale and thickened. Pour the melted chocolate into the egg mixture and fold to combine. Sift in the flour and fold it in. Divide the mixture equally between the moulds. Place the fondants on a baking tray and bake for 8 minutes, or until the tops have formed a crust and they are just beginning to come away from the sides of their moulds. Leave to sit for 2 minutes before turning out.Decorate each fondant with a few shards of almond brittle and serve with thick double cream. To make the almond brittle, preheat the oven to 200C/180C Fan/Gas 200. Spread the flaked almonds evenly out on a baking tray lined with baking paper and toast in the oven for 5 minutes, until light golden-brown. Check them regularly and stir if necessary. Set aside. To make the almond brittle, preheat the oven to 200C/180C Fan/Gas 200. Spread the flaked almonds evenly out on a baking tray lined with baking paper and toast in the oven for 5 minutes, until light golden-brown. Check them regularly and stir if necessary. Set aside. Heat the sugar in a frying pan over a low heat without stirring until it has melted. When the caramel has turned golden-brown, carefully pour over the almonds to coat and leave to cool. (CAUTION: Caramel is very, very hot. Handle with care.) Once cold, break the caramel into shards. Heat the sugar in a frying pan over a low heat without stirring until it has melted. When the caramel has turned golden-brown, carefully pour over the almonds to coat and leave to cool. (CAUTION: Caramel is very, very hot. Handle with care.) Once cold, break the caramel into shards. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the chocolate fondants, brush the dariole moulds with melted butter in an upwards direction. Dust each mould with cocoa powder, to coat. To make the chocolate fondants, brush the dariole moulds with melted butter in an upwards direction. Dust each mould with cocoa powder, to coat. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Stir until the mixture is melted and thoroughly combined. Remove the bowl from the heat and allow to cool for around 10 minutes. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Stir until the mixture is melted and thoroughly combined. Remove the bowl from the heat and allow to cool for around 10 minutes. In a separate large bowl, whisk the eggs and sugar with an electric hand whisk until pale and thickened. Pour the melted chocolate into the egg mixture and fold to combine. Sift in the flour and fold it in. In a separate large bowl, whisk the eggs and sugar with an electric hand whisk until pale and thickened. Pour the melted chocolate into the egg mixture and fold to combine. Sift in the flour and fold it in. Divide the mixture equally between the moulds. Place the fondants on a baking tray and bake for 8 minutes, or until the tops have formed a crust and they are just beginning to come away from the sides of their moulds. Leave to sit for 2 minutes before turning out. Divide the mixture equally between the moulds. Place the fondants on a baking tray and bake for 8 minutes, or until the tops have formed a crust and they are just beginning to come away from the sides of their moulds. Leave to sit for 2 minutes before turning out. Decorate each fondant with a few shards of almond brittle and serve with thick double cream. Decorate each fondant with a few shards of almond brittle and serve with thick double cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_fondants_with_27862",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate fondants with almond brittle 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/chocolate_fondants_with_27862_16x9.jpg Deceptively simple, this dessert, but it’s utterly thrilling when that first spoonful releases the molten chocolate centre. Equipment and preparation: You will need 4 x dariole moulds. 100g/3½oz flaked almonds200g/7oz caster sugar 100g/3½oz flaked almonds 200g/7oz caster sugar 20g/½oz cocoa powder100g/3½oz dark chocolate (70% cocoa solids), broken into pieces100g/3½oz unsalted butter, plus extra melted butter for greasing2 large free-range eggs100g/3½oz caster sugar100g/3½oz plain flourdouble cream, to serve 20g/½oz cocoa powder 100g/3½oz dark chocolate (70% cocoa solids), broken into pieces 100g/3½oz unsalted butter, plus extra melted butter for greasing 2 large free-range eggs 100g/3½oz caster sugar 100g/3½oz plain flour double cream, to serve Method To make the almond brittle, preheat the oven to 200C/180C Fan/Gas 200. Spread the flaked almonds evenly out on a baking tray lined with baking paper and toast in the oven for 5 minutes, until light golden-brown. Check them regularly and stir if necessary. Set aside. Heat the sugar in a frying pan over a low heat without stirring until it has melted. When the caramel has turned golden-brown, carefully pour over the almonds to coat and leave to cool. (CAUTION: Caramel is very, very hot. Handle with care.) Once cold, break the caramel into shards.Preheat the oven to 200C/180C Fan/Gas 6.To make the chocolate fondants, brush the dariole moulds with melted butter in an upwards direction. Dust each mould with cocoa powder, to coat. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Stir until the mixture is melted and thoroughly combined. Remove the bowl from the heat and allow to cool for around 10 minutes. In a separate large bowl, whisk the eggs and sugar with an electric hand whisk until pale and thickened. Pour the melted chocolate into the egg mixture and fold to combine. Sift in the flour and fold it in. Divide the mixture equally between the moulds. Place the fondants on a baking tray and bake for 8 minutes, or until the tops have formed a crust and they are just beginning to come away from the sides of their moulds. Leave to sit for 2 minutes before turning out.Decorate each fondant with a few shards of almond brittle and serve with thick double cream. To make the almond brittle, preheat the oven to 200C/180C Fan/Gas 200. Spread the flaked almonds evenly out on a baking tray lined with baking paper and toast in the oven for 5 minutes, until light golden-brown. Check them regularly and stir if necessary. Set aside. To make the almond brittle, preheat the oven to 200C/180C Fan/Gas 200. Spread the flaked almonds evenly out on a baking tray lined with baking paper and toast in the oven for 5 minutes, until light golden-brown. Check them regularly and stir if necessary. Set aside. Heat the sugar in a frying pan over a low heat without stirring until it has melted. When the caramel has turned golden-brown, carefully pour over the almonds to coat and leave to cool. (CAUTION: Caramel is very, very hot. Handle with care.) Once cold, break the caramel into shards. Heat the sugar in a frying pan over a low heat without stirring until it has melted. When the caramel has turned golden-brown, carefully pour over the almonds to coat and leave to cool. (CAUTION: Caramel is very, very hot. Handle with care.) Once cold, break the caramel into shards. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the chocolate fondants, brush the dariole moulds with melted butter in an upwards direction. Dust each mould with cocoa powder, to coat. To make the chocolate fondants, brush the dariole moulds with melted butter in an upwards direction. Dust each mould with cocoa powder, to coat. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Stir until the mixture is melted and thoroughly combined. Remove the bowl from the heat and allow to cool for around 10 minutes. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (do not let the bottom of the bowl touch the water). Stir until the mixture is melted and thoroughly combined. Remove the bowl from the heat and allow to cool for around 10 minutes. In a separate large bowl, whisk the eggs and sugar with an electric hand whisk until pale and thickened. Pour the melted chocolate into the egg mixture and fold to combine. Sift in the flour and fold it in. In a separate large bowl, whisk the eggs and sugar with an electric hand whisk until pale and thickened. Pour the melted chocolate into the egg mixture and fold to combine. Sift in the flour and fold it in. Divide the mixture equally between the moulds. Place the fondants on a baking tray and bake for 8 minutes, or until the tops have formed a crust and they are just beginning to come away from the sides of their moulds. Leave to sit for 2 minutes before turning out. Divide the mixture equally between the moulds. Place the fondants on a baking tray and bake for 8 minutes, or until the tops have formed a crust and they are just beginning to come away from the sides of their moulds. Leave to sit for 2 minutes before turning out. Decorate each fondant with a few shards of almond brittle and serve with thick double cream. Decorate each fondant with a few shards of almond brittle and serve with thick double cream."
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} | e2d50b48f6cba28ea56bb8c58347070a4fa6cf047fa243708ae598d0bd436199 | Gooey chocolate fondant puddings recipe
An average of 3.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meltedchocolatefonda_77527_16x9.jpg We show you how to make the ultimate gooey-centred chocolate puddings. Serve with softly whipped cream or a scoop of ice cream. 85g/3oz caster sugar150g/6oz butter, chopped, plus extra for greasing150g/6oz dark chocolate (70% cocoa solids), roughly chopped3 free-range egg yolks3 whole free-range eggs1 tbsp plain flourdouble cream, to serve (optional) 85g/3oz caster sugar 150g/6oz butter, chopped, plus extra for greasing 150g/6oz dark chocolate (70% cocoa solids), roughly chopped 3 free-range egg yolks 3 whole free-range eggs 1 tbsp plain flour double cream, to serve (optional) Method Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins.Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.Heat very gently until the butter and chocolate have melted, then remove from the heat.Whisk together until combined.Add the egg yolks and whole eggs and beat well.Fold in the flour.Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.Allow to rest for a minute or two, then turn out onto individual serving plates.Serve with a dollop of double cream, if you like. Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins. Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins. Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Heat very gently until the butter and chocolate have melted, then remove from the heat. Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk together until combined. Whisk together until combined. Add the egg yolks and whole eggs and beat well. Add the egg yolks and whole eggs and beat well. Fold in the flour. Fold in the flour. Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes. Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes. Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes. Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes. Allow to rest for a minute or two, then turn out onto individual serving plates. Allow to rest for a minute or two, then turn out onto individual serving plates. Serve with a dollop of double cream, if you like. Serve with a dollop of double cream, if you like. | {
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"title": "Gooey chocolate fondant puddings recipe",
"content": "An average of 3.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meltedchocolatefonda_77527_16x9.jpg We show you how to make the ultimate gooey-centred chocolate puddings. Serve with softly whipped cream or a scoop of ice cream. 85g/3oz caster sugar150g/6oz butter, chopped, plus extra for greasing150g/6oz dark chocolate (70% cocoa solids), roughly chopped3 free-range egg yolks3 whole free-range eggs1 tbsp plain flourdouble cream, to serve (optional) 85g/3oz caster sugar 150g/6oz butter, chopped, plus extra for greasing 150g/6oz dark chocolate (70% cocoa solids), roughly chopped 3 free-range egg yolks 3 whole free-range eggs 1 tbsp plain flour double cream, to serve (optional) Method Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins.Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.Heat very gently until the butter and chocolate have melted, then remove from the heat.Whisk together until combined.Add the egg yolks and whole eggs and beat well.Fold in the flour.Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.Allow to rest for a minute or two, then turn out onto individual serving plates.Serve with a dollop of double cream, if you like. Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins. Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins. Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Heat very gently until the butter and chocolate have melted, then remove from the heat. Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk together until combined. Whisk together until combined. Add the egg yolks and whole eggs and beat well. Add the egg yolks and whole eggs and beat well. Fold in the flour. Fold in the flour. Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes. Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes. Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes. Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes. Allow to rest for a minute or two, then turn out onto individual serving plates. Allow to rest for a minute or two, then turn out onto individual serving plates. Serve with a dollop of double cream, if you like. Serve with a dollop of double cream, if you like."
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} | 28190b11a91ca5c865a842a4ef8e28e36628f9de562e23ae4ffa89d3432f12a1 | Ginger-glazed carrots recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerglazedcarrots_73411_16x9.jpg This dish puts carrots centre stage. If you're after a quick and easy addition to your roast dinner, look no further. 4 or 5 medium to large carrotslarge knob butter330ml/12fl oz ginger beerpinch of caster sugarsalt 4 or 5 medium to large carrots large knob butter 330ml/12fl oz ginger beer pinch of caster sugar salt Method Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly.Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed. | {
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"url": "https://www.bbc.co.uk/food/recipes/gingerglazedcarrots_73411",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ginger-glazed carrots 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/gingerglazedcarrots_73411_16x9.jpg This dish puts carrots centre stage. If you're after a quick and easy addition to your roast dinner, look no further. 4 or 5 medium to large carrotslarge knob butter330ml/12fl oz ginger beerpinch of caster sugarsalt 4 or 5 medium to large carrots large knob butter 330ml/12fl oz ginger beer pinch of caster sugar salt Method Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly.Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed."
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} | d2ddd6b90db25f8816e55549b249f8d6a916799e43333a1942b8423b11135853 | Kotlets with herb salad recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kotlets_with_herb_salad_24141_16x9.jpg Kotlets are Iranian patties made with potato, beef mince and breadcrumbs. They are delicious warm, but can be eaten cold as part of a packed lunch or picnic. 750g/1lb 10oz potatoes, ideally Desiree, unpeeled and washed2 free-range eggs400g/14oz beef mince1 onion, grated1 tsp ground turmeric1 tsp ground cumingood grating fresh nutmeg½ tsp ground cinnamon vegetable oil, for shallow frying50g/1¾oz plain flour100g/3½oz sesame seeds salt and freshly ground black pepper 750g/1lb 10oz potatoes, ideally Desiree, unpeeled and washed 2 free-range eggs 400g/14oz beef mince 1 onion, grated 1 tsp ground turmeric 1 tsp ground cumin good grating fresh nutmeg ½ tsp ground cinnamon vegetable oil, for shallow frying 50g/1¾oz plain flour 100g/3½oz sesame seeds salt and freshly ground black pepper 15g/½oz fresh basil, leaves picked25g/1oz fresh parsley, leaves picked15g/½oz fresh mint, leaves picked 4 tomatoes, deseeded and roughly chopped175g/6oz gherkins, chopped ½ cucumber, deseeded and sliced ½ lemon, juice only4 tbsp extra virgin olive oil 15g/½oz fresh basil, leaves picked 25g/1oz fresh parsley, leaves picked 15g/½oz fresh mint, leaves picked 4 tomatoes, deseeded and roughly chopped 175g/6oz gherkins, chopped ½ cucumber, deseeded and sliced ½ lemon, juice only 4 tbsp extra virgin olive oil Method Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife.Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands.Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Heat the oil in a large frying pan over a medium heat. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. To make the salad, mix all the ingredients together. Serve alongside the kotlets. Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife. Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife. Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands. Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands. Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Heat the oil in a large frying pan over a medium heat. Heat the oil in a large frying pan over a medium heat. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. To make the salad, mix all the ingredients together. Serve alongside the kotlets. To make the salad, mix all the ingredients together. Serve alongside the kotlets. | {
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"url": "https://www.bbc.co.uk/food/recipes/kotlets_with_herb_salad_24141",
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"title": "Kotlets with herb salad recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kotlets_with_herb_salad_24141_16x9.jpg Kotlets are Iranian patties made with potato, beef mince and breadcrumbs. They are delicious warm, but can be eaten cold as part of a packed lunch or picnic. 750g/1lb 10oz potatoes, ideally Desiree, unpeeled and washed2 free-range eggs400g/14oz beef mince1 onion, grated1 tsp ground turmeric1 tsp ground cumingood grating fresh nutmeg½ tsp ground cinnamon vegetable oil, for shallow frying50g/1¾oz plain flour100g/3½oz sesame seeds salt and freshly ground black pepper 750g/1lb 10oz potatoes, ideally Desiree, unpeeled and washed 2 free-range eggs 400g/14oz beef mince 1 onion, grated 1 tsp ground turmeric 1 tsp ground cumin good grating fresh nutmeg ½ tsp ground cinnamon vegetable oil, for shallow frying 50g/1¾oz plain flour 100g/3½oz sesame seeds salt and freshly ground black pepper 15g/½oz fresh basil, leaves picked25g/1oz fresh parsley, leaves picked15g/½oz fresh mint, leaves picked 4 tomatoes, deseeded and roughly chopped175g/6oz gherkins, chopped ½ cucumber, deseeded and sliced ½ lemon, juice only4 tbsp extra virgin olive oil 15g/½oz fresh basil, leaves picked 25g/1oz fresh parsley, leaves picked 15g/½oz fresh mint, leaves picked 4 tomatoes, deseeded and roughly chopped 175g/6oz gherkins, chopped ½ cucumber, deseeded and sliced ½ lemon, juice only 4 tbsp extra virgin olive oil Method Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife.Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands.Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Heat the oil in a large frying pan over a medium heat. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. To make the salad, mix all the ingredients together. Serve alongside the kotlets. Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife. Put the potatoes in a medium saucepan. Cover with boiling water and simmer for 35–50 minutes, or until tender to the tip of a knife. Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands. Remove from the heat, drain and leave to cool. Peel off the skins and discard. Grate the potatoes into a large bowl, crack in the eggs and add the beef, onion and spices. Season well and mix with your hands. Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Divide the mixture into 20 balls, then flatten and shape each one into a teardrop. Heat the oil in a large frying pan over a medium heat. Heat the oil in a large frying pan over a medium heat. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. Combine the flour and sesame seeds on a plate. Coat each kotlet in the floury mixture, shaking off any excess, then fry in batches for 3–4 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper. To make the salad, mix all the ingredients together. Serve alongside the kotlets. To make the salad, mix all the ingredients together. Serve alongside the kotlets."
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} | ab769279f1d4251e35a48c573118f1b09a8e4850538f818464bb6517bb77cd3f | Lime and coconut meringue pie recipe
For the pastry, beat the butter in a mixing bowl, add the egg yolk and sift in the icing sugar. Mix well until combined then stir in the coconut flavouring. Sift in the flour and work together using a wooden spoon until you have a firm dough. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Grease the flan tin with butter. Roll out the pastry on a lightly floured work surface. Gently lift the pastry into the tin and press it into the edges. Don’t worry if it falls apart; you can patch it up in the tin. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the pastry with the beaten egg and return to the oven for 5 minutes. Set aside to cool in the tin. Trim the edge of the pastry.Reduce the oven temperature to 140C/120C Fan/Gas 1.For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes, until smooth and the sugar is fully incorporated. Add the cream and beat for another minute, until combined. Add a little green colouring, if using. Pour the filling into a saucepan and warm very gently (do not overheat or the eggs will scramble) stirring all the time, for 10–15 minutes, until thickened. Pour the mixture into the prepared pastry case and bake for 10 minutes. Check if the filling is set (you want it to be just set). If not, keep checking every 5 minutes until there is a slight wobble in the middle. Remove from oven while you prepare the meringue.Increase the oven temperature to 180C/160C Fan/Gas 4.For the topping, put the egg whites and sugar in a large heatproof bowl set over a pan of barely simmering water. Gently whisk until the temperature of the egg mixture reaches 70C on a sugar thermometer. Remove from the heat and transfer to the bowl of a freestanding mixer fitted with a whisk attachment. Beat until cool, thick and glossy. Spoon half the mixture into a large piping bag fitted with a large star nozzle. Gently fold the desiccated coconut into the remainder (do not over mix as the meringue will collapse). Pile the coconut meringue into the pastry case and gently smooth the surface. Pipe swirls with the remaining meringue to decorate the top. Bake the pie for 15 minutes, or until the meringue is crisp on the outside and is just starting to brown. Five minutes before the end of cooking, scatter some coconut flakes on top. Remove from oven and chill until ready to serve. For the pastry, beat the butter in a mixing bowl, add the egg yolk and sift in the icing sugar. Mix well until combined then stir in the coconut flavouring. Sift in the flour and work together using a wooden spoon until you have a firm dough. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. For the pastry, beat the butter in a mixing bowl, add the egg yolk and sift in the icing sugar. Mix well until combined then stir in the coconut flavouring. Sift in the flour and work together using a wooden spoon until you have a firm dough. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Grease the flan tin with butter. Roll out the pastry on a lightly floured work surface. Gently lift the pastry into the tin and press it into the edges. Don’t worry if it falls apart; you can patch it up in the tin. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Grease the flan tin with butter. Roll out the pastry on a lightly floured work surface. Gently lift the pastry into the tin and press it into the edges. Don’t worry if it falls apart; you can patch it up in the tin. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the pastry with the beaten egg and return to the oven for 5 minutes. Set aside to cool in the tin. Trim the edge of the pastry. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the pastry with the beaten egg and return to the oven for 5 minutes. Set aside to cool in the tin. Trim the edge of the pastry. Reduce the oven temperature to 140C/120C Fan/Gas 1. Reduce the oven temperature to 140C/120C Fan/Gas 1. For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes, until smooth and the sugar is fully incorporated. Add the cream and beat for another minute, until combined. Add a little green colouring, if using. Pour the filling into a saucepan and warm very gently (do not overheat or the eggs will scramble) stirring all the time, for 10–15 minutes, until thickened. For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes, until smooth and the sugar is fully incorporated. Add the cream and beat for another minute, until combined. Add a little green colouring, if using. Pour the filling into a saucepan and warm very gently (do not overheat or the eggs will scramble) stirring all the time, for 10–15 minutes, until thickened. Pour the mixture into the prepared pastry case and bake for 10 minutes. Check if the filling is set (you want it to be just set). If not, keep checking every 5 minutes until there is a slight wobble in the middle. Remove from oven while you prepare the meringue. Pour the mixture into the prepared pastry case and bake for 10 minutes. Check if the filling is set (you want it to be just set). If not, keep checking every 5 minutes until there is a slight wobble in the middle. Remove from oven while you prepare the meringue. Increase the oven temperature to 180C/160C Fan/Gas 4. Increase the oven temperature to 180C/160C Fan/Gas 4. For the topping, put the egg whites and sugar in a large heatproof bowl set over a pan of barely simmering water. Gently whisk until the temperature of the egg mixture reaches 70C on a sugar thermometer. Remove from the heat and transfer to the bowl of a freestanding mixer fitted with a whisk attachment. Beat until cool, thick and glossy. For the topping, put the egg whites and sugar in a large heatproof bowl set over a pan of barely simmering water. Gently whisk until the temperature of the egg mixture reaches 70C on a sugar thermometer. Remove from the heat and transfer to the bowl of a freestanding mixer fitted with a whisk attachment. Beat until cool, thick and glossy. Spoon half the mixture into a large piping bag fitted with a large star nozzle. Gently fold the desiccated coconut into the remainder (do not over mix as the meringue will collapse). Pile the coconut meringue into the pastry case and gently smooth the surface. Pipe swirls with the remaining meringue to decorate the top. Spoon half the mixture into a large piping bag fitted with a large star nozzle. Gently fold the desiccated coconut into the remainder (do not over mix as the meringue will collapse). Pile the coconut meringue into the pastry case and gently smooth the surface. Pipe swirls with the remaining meringue to decorate the top. Bake the pie for 15 minutes, or until the meringue is crisp on the outside and is just starting to brown. Five minutes before the end of cooking, scatter some coconut flakes on top. Remove from oven and chill until ready to serve. Bake the pie for 15 minutes, or until the meringue is crisp on the outside and is just starting to brown. Five minutes before the end of cooking, scatter some coconut flakes on top. Remove from oven and chill until ready to serve. | {
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"title": "Lime and coconut meringue pie recipe",
"content": "For the pastry, beat the butter in a mixing bowl, add the egg yolk and sift in the icing sugar. Mix well until combined then stir in the coconut flavouring. Sift in the flour and work together using a wooden spoon until you have a firm dough. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Grease the flan tin with butter. Roll out the pastry on a lightly floured work surface. Gently lift the pastry into the tin and press it into the edges. Don’t worry if it falls apart; you can patch it up in the tin. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the pastry with the beaten egg and return to the oven for 5 minutes. Set aside to cool in the tin. Trim the edge of the pastry.Reduce the oven temperature to 140C/120C Fan/Gas 1.For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes, until smooth and the sugar is fully incorporated. Add the cream and beat for another minute, until combined. Add a little green colouring, if using. Pour the filling into a saucepan and warm very gently (do not overheat or the eggs will scramble) stirring all the time, for 10–15 minutes, until thickened. Pour the mixture into the prepared pastry case and bake for 10 minutes. Check if the filling is set (you want it to be just set). If not, keep checking every 5 minutes until there is a slight wobble in the middle. Remove from oven while you prepare the meringue.Increase the oven temperature to 180C/160C Fan/Gas 4.For the topping, put the egg whites and sugar in a large heatproof bowl set over a pan of barely simmering water. Gently whisk until the temperature of the egg mixture reaches 70C on a sugar thermometer. Remove from the heat and transfer to the bowl of a freestanding mixer fitted with a whisk attachment. Beat until cool, thick and glossy. Spoon half the mixture into a large piping bag fitted with a large star nozzle. Gently fold the desiccated coconut into the remainder (do not over mix as the meringue will collapse). Pile the coconut meringue into the pastry case and gently smooth the surface. Pipe swirls with the remaining meringue to decorate the top. Bake the pie for 15 minutes, or until the meringue is crisp on the outside and is just starting to brown. Five minutes before the end of cooking, scatter some coconut flakes on top. Remove from oven and chill until ready to serve. For the pastry, beat the butter in a mixing bowl, add the egg yolk and sift in the icing sugar. Mix well until combined then stir in the coconut flavouring. Sift in the flour and work together using a wooden spoon until you have a firm dough. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. For the pastry, beat the butter in a mixing bowl, add the egg yolk and sift in the icing sugar. Mix well until combined then stir in the coconut flavouring. Sift in the flour and work together using a wooden spoon until you have a firm dough. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Grease the flan tin with butter. Roll out the pastry on a lightly floured work surface. Gently lift the pastry into the tin and press it into the edges. Don’t worry if it falls apart; you can patch it up in the tin. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Grease the flan tin with butter. Roll out the pastry on a lightly floured work surface. Gently lift the pastry into the tin and press it into the edges. Don’t worry if it falls apart; you can patch it up in the tin. Chill in the fridge for 30 minutes or in the freezer for 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the pastry with the beaten egg and return to the oven for 5 minutes. Set aside to cool in the tin. Trim the edge of the pastry. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the pastry with the beaten egg and return to the oven for 5 minutes. Set aside to cool in the tin. Trim the edge of the pastry. Reduce the oven temperature to 140C/120C Fan/Gas 1. Reduce the oven temperature to 140C/120C Fan/Gas 1. For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes, until smooth and the sugar is fully incorporated. Add the cream and beat for another minute, until combined. Add a little green colouring, if using. Pour the filling into a saucepan and warm very gently (do not overheat or the eggs will scramble) stirring all the time, for 10–15 minutes, until thickened. For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes, until smooth and the sugar is fully incorporated. Add the cream and beat for another minute, until combined. Add a little green colouring, if using. Pour the filling into a saucepan and warm very gently (do not overheat or the eggs will scramble) stirring all the time, for 10–15 minutes, until thickened. Pour the mixture into the prepared pastry case and bake for 10 minutes. Check if the filling is set (you want it to be just set). If not, keep checking every 5 minutes until there is a slight wobble in the middle. Remove from oven while you prepare the meringue. Pour the mixture into the prepared pastry case and bake for 10 minutes. Check if the filling is set (you want it to be just set). If not, keep checking every 5 minutes until there is a slight wobble in the middle. Remove from oven while you prepare the meringue. Increase the oven temperature to 180C/160C Fan/Gas 4. Increase the oven temperature to 180C/160C Fan/Gas 4. For the topping, put the egg whites and sugar in a large heatproof bowl set over a pan of barely simmering water. Gently whisk until the temperature of the egg mixture reaches 70C on a sugar thermometer. Remove from the heat and transfer to the bowl of a freestanding mixer fitted with a whisk attachment. Beat until cool, thick and glossy. For the topping, put the egg whites and sugar in a large heatproof bowl set over a pan of barely simmering water. Gently whisk until the temperature of the egg mixture reaches 70C on a sugar thermometer. Remove from the heat and transfer to the bowl of a freestanding mixer fitted with a whisk attachment. Beat until cool, thick and glossy. Spoon half the mixture into a large piping bag fitted with a large star nozzle. Gently fold the desiccated coconut into the remainder (do not over mix as the meringue will collapse). Pile the coconut meringue into the pastry case and gently smooth the surface. Pipe swirls with the remaining meringue to decorate the top. Spoon half the mixture into a large piping bag fitted with a large star nozzle. Gently fold the desiccated coconut into the remainder (do not over mix as the meringue will collapse). Pile the coconut meringue into the pastry case and gently smooth the surface. Pipe swirls with the remaining meringue to decorate the top. Bake the pie for 15 minutes, or until the meringue is crisp on the outside and is just starting to brown. Five minutes before the end of cooking, scatter some coconut flakes on top. Remove from oven and chill until ready to serve. Bake the pie for 15 minutes, or until the meringue is crisp on the outside and is just starting to brown. Five minutes before the end of cooking, scatter some coconut flakes on top. Remove from oven and chill until ready to serve."
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} | 00f1442cd5d0560ccbc501c6c6cc668519a4fb5a7688762dedf8bda3cde36d92 | Caramelised onion and feta tartlets recipe
An average of 4.5 out of 5 stars from 2 ratings These beautiful caramelised tartlets make a perfect summer main served with a side salad. Equipment: You will need 4 x 10cm/4in loose-bottomed tartlet tins. 70g/2½oz salted butter, plus extra for greasing70g/2½oz lard300g/10½oz plain flour 1 tbsp olive oil3 red onions, thinly sliced1 tbsp brown sugar2 tbsp balsamic vinegar100g/3½oz feta 2 free-range eggs200ml/7fl oz double cream salt and freshly ground black pepper 70g/2½oz salted butter, plus extra for greasing 70g/2½oz lard 300g/10½oz plain flour 1 tbsp olive oil 3 red onions, thinly sliced 1 tbsp brown sugar 2 tbsp balsamic vinegar 100g/3½oz feta 2 free-range eggs 200ml/7fl oz double cream salt and freshly ground black pepper Method Grease 4 x 10cm/4in loose-bottomed tartlet tins with a little butter.Rub the butter and lard into the flour in a large bowl until it resembles fine breadcrumbs. Add 2–3 tablespoons of cold water and use your hands to bring it into a rough dough (do not kneed). Split the pastry into 4 pieces and roll each quarter into a circle slightly larger than the tin. Carefully line the tins with the pastry. Refrigerate for 10–20 minutes or until needed.Preheat the oven to 200C/180C Fan/Gas 6.Put the oil in a large frying pan over a medium heat and add the onions. Cook for 10 minutes. Add the sugar, vinegar and season with salt and pepper. Cover and cook on a low heat for 20–30 minutes, until really soft and sticky. Set aside. Meanwhile, line the chilled pastry cases with greaseproof paper and add ceramic baking beans or rice, and bake for 12–15. Remove the paper and beans and bake for a further 5 minutes, until lightly golden. Set aside to cool slightly. Reduce the oven temperature to 160C/140C Fan/Gas 3.Divide the onion and feta between the tins. Mix the eggs and cream together and season well with salt and pepper. Pour the egg equally into each tin and cook in the oven for 30 minutes, or until the egg mixture is cooked and golden-brown. Cool the tartlets in their tins and then remove carefully. Serve. Grease 4 x 10cm/4in loose-bottomed tartlet tins with a little butter. Grease 4 x 10cm/4in loose-bottomed tartlet tins with a little butter. Rub the butter and lard into the flour in a large bowl until it resembles fine breadcrumbs. Add 2–3 tablespoons of cold water and use your hands to bring it into a rough dough (do not kneed). Split the pastry into 4 pieces and roll each quarter into a circle slightly larger than the tin. Carefully line the tins with the pastry. Refrigerate for 10–20 minutes or until needed. Rub the butter and lard into the flour in a large bowl until it resembles fine breadcrumbs. Add 2–3 tablespoons of cold water and use your hands to bring it into a rough dough (do not kneed). Split the pastry into 4 pieces and roll each quarter into a circle slightly larger than the tin. Carefully line the tins with the pastry. Refrigerate for 10–20 minutes or until needed. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the oil in a large frying pan over a medium heat and add the onions. Cook for 10 minutes. Add the sugar, vinegar and season with salt and pepper. Cover and cook on a low heat for 20–30 minutes, until really soft and sticky. Set aside. Put the oil in a large frying pan over a medium heat and add the onions. Cook for 10 minutes. Add the sugar, vinegar and season with salt and pepper. Cover and cook on a low heat for 20–30 minutes, until really soft and sticky. Set aside. Meanwhile, line the chilled pastry cases with greaseproof paper and add ceramic baking beans or rice, and bake for 12–15. Remove the paper and beans and bake for a further 5 minutes, until lightly golden. Set aside to cool slightly. Meanwhile, line the chilled pastry cases with greaseproof paper and add ceramic baking beans or rice, and bake for 12–15. Remove the paper and beans and bake for a further 5 minutes, until lightly golden. Set aside to cool slightly. Reduce the oven temperature to 160C/140C Fan/Gas 3. Reduce the oven temperature to 160C/140C Fan/Gas 3. Divide the onion and feta between the tins. Mix the eggs and cream together and season well with salt and pepper. Pour the egg equally into each tin and cook in the oven for 30 minutes, or until the egg mixture is cooked and golden-brown. Divide the onion and feta between the tins. Mix the eggs and cream together and season well with salt and pepper. Pour the egg equally into each tin and cook in the oven for 30 minutes, or until the egg mixture is cooked and golden-brown. Cool the tartlets in their tins and then remove carefully. Serve. Cool the tartlets in their tins and then remove carefully. Serve. | {
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"title": "Caramelised onion and feta tartlets recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings These beautiful caramelised tartlets make a perfect summer main served with a side salad. Equipment: You will need 4 x 10cm/4in loose-bottomed tartlet tins. 70g/2½oz salted butter, plus extra for greasing70g/2½oz lard300g/10½oz plain flour 1 tbsp olive oil3 red onions, thinly sliced1 tbsp brown sugar2 tbsp balsamic vinegar100g/3½oz feta 2 free-range eggs200ml/7fl oz double cream salt and freshly ground black pepper 70g/2½oz salted butter, plus extra for greasing 70g/2½oz lard 300g/10½oz plain flour 1 tbsp olive oil 3 red onions, thinly sliced 1 tbsp brown sugar 2 tbsp balsamic vinegar 100g/3½oz feta 2 free-range eggs 200ml/7fl oz double cream salt and freshly ground black pepper Method Grease 4 x 10cm/4in loose-bottomed tartlet tins with a little butter.Rub the butter and lard into the flour in a large bowl until it resembles fine breadcrumbs. Add 2–3 tablespoons of cold water and use your hands to bring it into a rough dough (do not kneed). Split the pastry into 4 pieces and roll each quarter into a circle slightly larger than the tin. Carefully line the tins with the pastry. Refrigerate for 10–20 minutes or until needed.Preheat the oven to 200C/180C Fan/Gas 6.Put the oil in a large frying pan over a medium heat and add the onions. Cook for 10 minutes. Add the sugar, vinegar and season with salt and pepper. Cover and cook on a low heat for 20–30 minutes, until really soft and sticky. Set aside. Meanwhile, line the chilled pastry cases with greaseproof paper and add ceramic baking beans or rice, and bake for 12–15. Remove the paper and beans and bake for a further 5 minutes, until lightly golden. Set aside to cool slightly. Reduce the oven temperature to 160C/140C Fan/Gas 3.Divide the onion and feta between the tins. Mix the eggs and cream together and season well with salt and pepper. Pour the egg equally into each tin and cook in the oven for 30 minutes, or until the egg mixture is cooked and golden-brown. Cool the tartlets in their tins and then remove carefully. Serve. Grease 4 x 10cm/4in loose-bottomed tartlet tins with a little butter. Grease 4 x 10cm/4in loose-bottomed tartlet tins with a little butter. Rub the butter and lard into the flour in a large bowl until it resembles fine breadcrumbs. Add 2–3 tablespoons of cold water and use your hands to bring it into a rough dough (do not kneed). Split the pastry into 4 pieces and roll each quarter into a circle slightly larger than the tin. Carefully line the tins with the pastry. Refrigerate for 10–20 minutes or until needed. Rub the butter and lard into the flour in a large bowl until it resembles fine breadcrumbs. Add 2–3 tablespoons of cold water and use your hands to bring it into a rough dough (do not kneed). Split the pastry into 4 pieces and roll each quarter into a circle slightly larger than the tin. Carefully line the tins with the pastry. Refrigerate for 10–20 minutes or until needed. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the oil in a large frying pan over a medium heat and add the onions. Cook for 10 minutes. Add the sugar, vinegar and season with salt and pepper. Cover and cook on a low heat for 20–30 minutes, until really soft and sticky. Set aside. Put the oil in a large frying pan over a medium heat and add the onions. Cook for 10 minutes. Add the sugar, vinegar and season with salt and pepper. Cover and cook on a low heat for 20–30 minutes, until really soft and sticky. Set aside. Meanwhile, line the chilled pastry cases with greaseproof paper and add ceramic baking beans or rice, and bake for 12–15. Remove the paper and beans and bake for a further 5 minutes, until lightly golden. Set aside to cool slightly. Meanwhile, line the chilled pastry cases with greaseproof paper and add ceramic baking beans or rice, and bake for 12–15. Remove the paper and beans and bake for a further 5 minutes, until lightly golden. Set aside to cool slightly. Reduce the oven temperature to 160C/140C Fan/Gas 3. Reduce the oven temperature to 160C/140C Fan/Gas 3. Divide the onion and feta between the tins. Mix the eggs and cream together and season well with salt and pepper. Pour the egg equally into each tin and cook in the oven for 30 minutes, or until the egg mixture is cooked and golden-brown. Divide the onion and feta between the tins. Mix the eggs and cream together and season well with salt and pepper. Pour the egg equally into each tin and cook in the oven for 30 minutes, or until the egg mixture is cooked and golden-brown. Cool the tartlets in their tins and then remove carefully. Serve. Cool the tartlets in their tins and then remove carefully. Serve."
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} | 79254985067e851589b403538c4ff07828634a27e8a05371c0c9f37d54853e7b | Rye, ale and oat bread recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rye_ale_and_oat_bread_52123_16x9.jpg Serve this richly flavoured bread with a ploughman’s lunch of chutney, pickled onions, apple and celery slices, radishes and your favourite cheese. 350g/12oz rye flour150g/5½oz strong white flour, plus extra for flouring10g/¼oz salt10g/¼oz instant yeast50ml/2fl oz black treacle140ml/4¾fl oz water250ml/9fl oz ale 350g/12oz rye flour 150g/5½oz strong white flour, plus extra for flouring 10g/¼oz salt 10g/¼oz instant yeast 50ml/2fl oz black treacle 140ml/4¾fl oz water 250ml/9fl oz ale 150ml/5fl oz ale100g/3½oz rye flourpinch sugarhandful jumbo oats 150ml/5fl oz ale 100g/3½oz rye flour pinch sugar handful jumbo oats Method Mix the flours, salt and yeast in a bowl. Add the treacle, 100ml/3½fl oz of the water and 150ml/5fl oz of the ale. Using your hands, stir the ingredients together until all the flour leaves the side of the bowl. Gradually add the remaining ale and water if needed - the dough should be soft and all the sides of the bowl should be clean.Tip the dough onto a lightly floured surface and knead for 5-10 minutes. The dough will be wet initially but will become smooth once worked. When the dough has a smooth skin put it into a lightly oiled bowl. Cover with a clean cloth and leave for two hours.For the topping, mix the ale with the rye flour and a pinch of sugar to form a thick batter.Tip the dough out onto a floured surface and shape into a ball. Spread the ale paste over the loaf and sprinkle over the jumbo oats. Place the loaf onto a baking tray lined with parchment. Leave to prove for one and a half hours.Preheat the oven to 220C/425F/Gas 7. Bake for 25 minutes. Reduce the oven temperature to 200C/400F/Gas 6 and bake for a further 10 minutes.The loaf will be golden-brown and should sound hollow when tapped on the base. Leave to cool on a wire rack. Mix the flours, salt and yeast in a bowl. Add the treacle, 100ml/3½fl oz of the water and 150ml/5fl oz of the ale. Using your hands, stir the ingredients together until all the flour leaves the side of the bowl. Gradually add the remaining ale and water if needed - the dough should be soft and all the sides of the bowl should be clean. Mix the flours, salt and yeast in a bowl. Add the treacle, 100ml/3½fl oz of the water and 150ml/5fl oz of the ale. Using your hands, stir the ingredients together until all the flour leaves the side of the bowl. Gradually add the remaining ale and water if needed - the dough should be soft and all the sides of the bowl should be clean. Tip the dough onto a lightly floured surface and knead for 5-10 minutes. The dough will be wet initially but will become smooth once worked. When the dough has a smooth skin put it into a lightly oiled bowl. Cover with a clean cloth and leave for two hours. Tip the dough onto a lightly floured surface and knead for 5-10 minutes. The dough will be wet initially but will become smooth once worked. When the dough has a smooth skin put it into a lightly oiled bowl. Cover with a clean cloth and leave for two hours. For the topping, mix the ale with the rye flour and a pinch of sugar to form a thick batter. For the topping, mix the ale with the rye flour and a pinch of sugar to form a thick batter. Tip the dough out onto a floured surface and shape into a ball. Spread the ale paste over the loaf and sprinkle over the jumbo oats. Place the loaf onto a baking tray lined with parchment. Leave to prove for one and a half hours. Tip the dough out onto a floured surface and shape into a ball. Spread the ale paste over the loaf and sprinkle over the jumbo oats. Place the loaf onto a baking tray lined with parchment. Leave to prove for one and a half hours. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Bake for 25 minutes. Reduce the oven temperature to 200C/400F/Gas 6 and bake for a further 10 minutes. Bake for 25 minutes. Reduce the oven temperature to 200C/400F/Gas 6 and bake for a further 10 minutes. The loaf will be golden-brown and should sound hollow when tapped on the base. Leave to cool on a wire rack. The loaf will be golden-brown and should sound hollow when tapped on the base. Leave to cool on a wire rack. | {
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"title": "Rye, ale and oat bread recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rye_ale_and_oat_bread_52123_16x9.jpg Serve this richly flavoured bread with a ploughman’s lunch of chutney, pickled onions, apple and celery slices, radishes and your favourite cheese. 350g/12oz rye flour150g/5½oz strong white flour, plus extra for flouring10g/¼oz salt10g/¼oz instant yeast50ml/2fl oz black treacle140ml/4¾fl oz water250ml/9fl oz ale 350g/12oz rye flour 150g/5½oz strong white flour, plus extra for flouring 10g/¼oz salt 10g/¼oz instant yeast 50ml/2fl oz black treacle 140ml/4¾fl oz water 250ml/9fl oz ale 150ml/5fl oz ale100g/3½oz rye flourpinch sugarhandful jumbo oats 150ml/5fl oz ale 100g/3½oz rye flour pinch sugar handful jumbo oats Method Mix the flours, salt and yeast in a bowl. Add the treacle, 100ml/3½fl oz of the water and 150ml/5fl oz of the ale. Using your hands, stir the ingredients together until all the flour leaves the side of the bowl. Gradually add the remaining ale and water if needed - the dough should be soft and all the sides of the bowl should be clean.Tip the dough onto a lightly floured surface and knead for 5-10 minutes. The dough will be wet initially but will become smooth once worked. When the dough has a smooth skin put it into a lightly oiled bowl. Cover with a clean cloth and leave for two hours.For the topping, mix the ale with the rye flour and a pinch of sugar to form a thick batter.Tip the dough out onto a floured surface and shape into a ball. Spread the ale paste over the loaf and sprinkle over the jumbo oats. Place the loaf onto a baking tray lined with parchment. Leave to prove for one and a half hours.Preheat the oven to 220C/425F/Gas 7. Bake for 25 minutes. Reduce the oven temperature to 200C/400F/Gas 6 and bake for a further 10 minutes.The loaf will be golden-brown and should sound hollow when tapped on the base. Leave to cool on a wire rack. Mix the flours, salt and yeast in a bowl. Add the treacle, 100ml/3½fl oz of the water and 150ml/5fl oz of the ale. Using your hands, stir the ingredients together until all the flour leaves the side of the bowl. Gradually add the remaining ale and water if needed - the dough should be soft and all the sides of the bowl should be clean. Mix the flours, salt and yeast in a bowl. Add the treacle, 100ml/3½fl oz of the water and 150ml/5fl oz of the ale. Using your hands, stir the ingredients together until all the flour leaves the side of the bowl. Gradually add the remaining ale and water if needed - the dough should be soft and all the sides of the bowl should be clean. Tip the dough onto a lightly floured surface and knead for 5-10 minutes. The dough will be wet initially but will become smooth once worked. When the dough has a smooth skin put it into a lightly oiled bowl. Cover with a clean cloth and leave for two hours. Tip the dough onto a lightly floured surface and knead for 5-10 minutes. The dough will be wet initially but will become smooth once worked. When the dough has a smooth skin put it into a lightly oiled bowl. Cover with a clean cloth and leave for two hours. For the topping, mix the ale with the rye flour and a pinch of sugar to form a thick batter. For the topping, mix the ale with the rye flour and a pinch of sugar to form a thick batter. Tip the dough out onto a floured surface and shape into a ball. Spread the ale paste over the loaf and sprinkle over the jumbo oats. Place the loaf onto a baking tray lined with parchment. Leave to prove for one and a half hours. Tip the dough out onto a floured surface and shape into a ball. Spread the ale paste over the loaf and sprinkle over the jumbo oats. Place the loaf onto a baking tray lined with parchment. Leave to prove for one and a half hours. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Bake for 25 minutes. Reduce the oven temperature to 200C/400F/Gas 6 and bake for a further 10 minutes. Bake for 25 minutes. Reduce the oven temperature to 200C/400F/Gas 6 and bake for a further 10 minutes. The loaf will be golden-brown and should sound hollow when tapped on the base. Leave to cool on a wire rack. The loaf will be golden-brown and should sound hollow when tapped on the base. Leave to cool on a wire rack."
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} | 4126bc67ab78b60da95c86bd66e23fbaedab5e416c09f8e9b6c98d0cbae54cba | Gingerbread cookie decorations recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_robins_89555_16x9.jpg These gingerbread cookie decorations look like cute robins with freeze-dried raspberry tummies. They are delicious eaten on their own or hung on the tree. Freeze-dried raspberries add not just texture and taste to the biscuits but are a nod to the frozen temperatures associated with the festive season. 50g/1¾oz light muscovado sugar50g/1¾oz dark muscovado sugar50g/1¾oz golden syrup150g/5½oz butter, roughly chopped1 medium free-range egg (at room temperature)300g/10½oz plain flour1 tbsp ground ginger1 tbsp ground mixed spice 50g/1¾oz light muscovado sugar 50g/1¾oz dark muscovado sugar 50g/1¾oz golden syrup 150g/5½oz butter, roughly chopped 1 medium free-range egg (at room temperature) 300g/10½oz plain flour 1 tbsp ground ginger 1 tbsp ground mixed spice 50g/1¾oz chocolate, meltedfreeze dried strawberries/raspberriesedible glitter, optional20 strawberry laces 50g/1¾oz chocolate, melted freeze dried strawberries/raspberries edible glitter, optional 20 strawberry laces Method Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out.Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Preheat the oven to 180C/160C Fan/Gas 4.Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then cut out your bird shapes and use a cocktail stick or bamboo skewer to create the indent of an eye and hole to thread through your strawberry laces if making Christmas tree decorations. Bake the biscuits for 10–12 minutes until they are a rich golden-brown. Leave them to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool.Apply the melted chocolate to the birds using a paintbrush and sprinkle over your freeze dried fruit and red glitter if using. Leave to set before threading and tying your strawberry laces if creating gingerbread robin decorations. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then cut out your bird shapes and use a cocktail stick or bamboo skewer to create the indent of an eye and hole to thread through your strawberry laces if making Christmas tree decorations. Bake the biscuits for 10–12 minutes until they are a rich golden-brown. Leave them to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then cut out your bird shapes and use a cocktail stick or bamboo skewer to create the indent of an eye and hole to thread through your strawberry laces if making Christmas tree decorations. Bake the biscuits for 10–12 minutes until they are a rich golden-brown. Leave them to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool. Apply the melted chocolate to the birds using a paintbrush and sprinkle over your freeze dried fruit and red glitter if using. Leave to set before threading and tying your strawberry laces if creating gingerbread robin decorations. Apply the melted chocolate to the birds using a paintbrush and sprinkle over your freeze dried fruit and red glitter if using. Leave to set before threading and tying your strawberry laces if creating gingerbread robin decorations. | {
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"title": "Gingerbread cookie decorations recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_robins_89555_16x9.jpg These gingerbread cookie decorations look like cute robins with freeze-dried raspberry tummies. They are delicious eaten on their own or hung on the tree. Freeze-dried raspberries add not just texture and taste to the biscuits but are a nod to the frozen temperatures associated with the festive season. 50g/1¾oz light muscovado sugar50g/1¾oz dark muscovado sugar50g/1¾oz golden syrup150g/5½oz butter, roughly chopped1 medium free-range egg (at room temperature)300g/10½oz plain flour1 tbsp ground ginger1 tbsp ground mixed spice 50g/1¾oz light muscovado sugar 50g/1¾oz dark muscovado sugar 50g/1¾oz golden syrup 150g/5½oz butter, roughly chopped 1 medium free-range egg (at room temperature) 300g/10½oz plain flour 1 tbsp ground ginger 1 tbsp ground mixed spice 50g/1¾oz chocolate, meltedfreeze dried strawberries/raspberriesedible glitter, optional20 strawberry laces 50g/1¾oz chocolate, melted freeze dried strawberries/raspberries edible glitter, optional 20 strawberry laces Method Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out.Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Preheat the oven to 180C/160C Fan/Gas 4.Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then cut out your bird shapes and use a cocktail stick or bamboo skewer to create the indent of an eye and hole to thread through your strawberry laces if making Christmas tree decorations. Bake the biscuits for 10–12 minutes until they are a rich golden-brown. Leave them to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool.Apply the melted chocolate to the birds using a paintbrush and sprinkle over your freeze dried fruit and red glitter if using. Leave to set before threading and tying your strawberry laces if creating gingerbread robin decorations. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then cut out your bird shapes and use a cocktail stick or bamboo skewer to create the indent of an eye and hole to thread through your strawberry laces if making Christmas tree decorations. Bake the biscuits for 10–12 minutes until they are a rich golden-brown. Leave them to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then cut out your bird shapes and use a cocktail stick or bamboo skewer to create the indent of an eye and hole to thread through your strawberry laces if making Christmas tree decorations. Bake the biscuits for 10–12 minutes until they are a rich golden-brown. Leave them to firm up for a few minutes on the baking tray, then transfer to a wire rack to cool. Apply the melted chocolate to the birds using a paintbrush and sprinkle over your freeze dried fruit and red glitter if using. Leave to set before threading and tying your strawberry laces if creating gingerbread robin decorations. Apply the melted chocolate to the birds using a paintbrush and sprinkle over your freeze dried fruit and red glitter if using. Leave to set before threading and tying your strawberry laces if creating gingerbread robin decorations."
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} | ff938a1d360f166e0d89d8ff7d1aa14ab5b20cdc626a250c1a180b1df314281c | Marble cake recipe
An average of 4.6 out of 5 stars from 81 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marble_cake_64138_16x9.jpg This super easy chocolate marble cake recipe has a mocha twist, adding a rich flavour. A perfect teatime treat. 175g/6oz butter or baking spread175g/6oz caster sugar3 free-range eggs, lightly beaten½ tsp vanilla extract225g/8oz self-raising flourpinch salt2 tbsp milk2 tbsp cocoa powder2 tbsp strong black coffee, cooled 175g/6oz butter or baking spread 175g/6oz caster sugar 3 free-range eggs, lightly beaten ½ tsp vanilla extract 225g/8oz self-raising flour pinch salt 2 tbsp milk 2 tbsp cocoa powder 2 tbsp strong black coffee, cooled Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin.Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract.Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture.Divide the cake batter into two equal portions (about 350g each).Add the milk to one portion of the mixture, stirring in gently until well combined.Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean.Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin. Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract. Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract. Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture. Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture. Divide the cake batter into two equal portions (about 350g each). Divide the cake batter into two equal portions (about 350g each). Add the milk to one portion of the mixture, stirring in gently until well combined. Add the milk to one portion of the mixture, stirring in gently until well combined. Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined. Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined. Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean. Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing. Recipe tips You can cover the cake with chocolate drizzle icing by mixing 30g/1oz cocoa powder with 200g/7oz of icing sugar and a teaspoon or two of boiling water. Mix to a paste the consistency of double cream. Trickle over the cake and allow to set before slicing. | {
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"title": "Marble cake recipe",
"content": "An average of 4.6 out of 5 stars from 81 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marble_cake_64138_16x9.jpg This super easy chocolate marble cake recipe has a mocha twist, adding a rich flavour. A perfect teatime treat. 175g/6oz butter or baking spread175g/6oz caster sugar3 free-range eggs, lightly beaten½ tsp vanilla extract225g/8oz self-raising flourpinch salt2 tbsp milk2 tbsp cocoa powder2 tbsp strong black coffee, cooled 175g/6oz butter or baking spread 175g/6oz caster sugar 3 free-range eggs, lightly beaten ½ tsp vanilla extract 225g/8oz self-raising flour pinch salt 2 tbsp milk 2 tbsp cocoa powder 2 tbsp strong black coffee, cooled Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin.Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract.Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture.Divide the cake batter into two equal portions (about 350g each).Add the milk to one portion of the mixture, stirring in gently until well combined.Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean.Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin. Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract. Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract. Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture. Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture. Divide the cake batter into two equal portions (about 350g each). Divide the cake batter into two equal portions (about 350g each). Add the milk to one portion of the mixture, stirring in gently until well combined. Add the milk to one portion of the mixture, stirring in gently until well combined. Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined. Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined. Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean. Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing. Recipe tips You can cover the cake with chocolate drizzle icing by mixing 30g/1oz cocoa powder with 200g/7oz of icing sugar and a teaspoon or two of boiling water. Mix to a paste the consistency of double cream. Trickle over the cake and allow to set before slicing."
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} | 269988ccd79edef9047d5d38ae1c5b1837f91a5694e5137f683caf59e2c21982 | Honey and chestnut 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/torta_di_serretto_00934_16x9.jpg This easy Italian cake recipe is truly irresistible. It is similar to a traditional Castagnaccio style cake. 225g/8oz butter, cubed, plus extra for greasing 250g/9oz honey, plus 1-2 tbsp to glaze 100g/3½oz light brown sugar3 large free-range eggs300g/10½oz Tipo 00 flour2 tsp baking powder1 tsp fennel seeds6 tbsp chopped cooked chestnuts (freshly roasted, tinned or vacuum-packed)4 tbsp pine nuts1 tsp flaky sea saltthick cream, to serve (optional) 225g/8oz butter, cubed, plus extra for greasing 250g/9oz honey, plus 1-2 tbsp to glaze 100g/3½oz light brown sugar 3 large free-range eggs 300g/10½oz Tipo 00 flour 2 tsp baking powder 1 tsp fennel seeds 6 tbsp chopped cooked chestnuts (freshly roasted, tinned or vacuum-packed) 4 tbsp pine nuts 1 tsp flaky sea salt thick cream, to serve (optional) Method Preheat the oven to 160C/325F/Gas 3. Butter and line a 20cm/8in or 23cm/9in springform cake tin. Put the cubed butter in a saucepan with the honey and sugar and melt them together slowly, stirring occasionally. Once dissolved, bring the mixture to a boil and simmer for one minute, turning the heat down as necessary to ensure the pan doesn't boil over. Set aside to cool for 20 minutes.Beat the eggs together in a jug, then stir them into the cooled honey mixture. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour the honey mixture into the flour and stir, gradually incorporating the flour. As soon as it is well combined, stir in the fennel seeds and four tablespoons of the chopped chestnuts.Pour the cake batter into the prepared tin. Combine the remaining chestnuts with the pine nuts and flaky sea salt in a small bowl and sprinkle them over the top of the cake. Bake for 45-60 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean.Leave the cake to cool in the tin for five minutes, then turn it out onto a wire rack. Warm two tablespoons of honey in a small pan until runny, then brush it generously over the top of the cake. You can serve the cake warm with cream as a dessert, or leave it to cool completely, wrap in foil and store in an airtight tin, where it should keep for four days. Preheat the oven to 160C/325F/Gas 3. Butter and line a 20cm/8in or 23cm/9in springform cake tin. Preheat the oven to 160C/325F/Gas 3. Butter and line a 20cm/8in or 23cm/9in springform cake tin. Put the cubed butter in a saucepan with the honey and sugar and melt them together slowly, stirring occasionally. Once dissolved, bring the mixture to a boil and simmer for one minute, turning the heat down as necessary to ensure the pan doesn't boil over. Set aside to cool for 20 minutes. Put the cubed butter in a saucepan with the honey and sugar and melt them together slowly, stirring occasionally. Once dissolved, bring the mixture to a boil and simmer for one minute, turning the heat down as necessary to ensure the pan doesn't boil over. Set aside to cool for 20 minutes. Beat the eggs together in a jug, then stir them into the cooled honey mixture. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Beat the eggs together in a jug, then stir them into the cooled honey mixture. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour the honey mixture into the flour and stir, gradually incorporating the flour. As soon as it is well combined, stir in the fennel seeds and four tablespoons of the chopped chestnuts. Pour the honey mixture into the flour and stir, gradually incorporating the flour. As soon as it is well combined, stir in the fennel seeds and four tablespoons of the chopped chestnuts. Pour the cake batter into the prepared tin. Combine the remaining chestnuts with the pine nuts and flaky sea salt in a small bowl and sprinkle them over the top of the cake. Pour the cake batter into the prepared tin. Combine the remaining chestnuts with the pine nuts and flaky sea salt in a small bowl and sprinkle them over the top of the cake. Bake for 45-60 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean. Bake for 45-60 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for five minutes, then turn it out onto a wire rack. Leave the cake to cool in the tin for five minutes, then turn it out onto a wire rack. Warm two tablespoons of honey in a small pan until runny, then brush it generously over the top of the cake. You can serve the cake warm with cream as a dessert, or leave it to cool completely, wrap in foil and store in an airtight tin, where it should keep for four days. Warm two tablespoons of honey in a small pan until runny, then brush it generously over the top of the cake. You can serve the cake warm with cream as a dessert, or leave it to cool completely, wrap in foil and store in an airtight tin, where it should keep for four days. | {
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"title": "Honey and chestnut cake recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/torta_di_serretto_00934_16x9.jpg This easy Italian cake recipe is truly irresistible. It is similar to a traditional Castagnaccio style cake. 225g/8oz butter, cubed, plus extra for greasing 250g/9oz honey, plus 1-2 tbsp to glaze 100g/3½oz light brown sugar3 large free-range eggs300g/10½oz Tipo 00 flour2 tsp baking powder1 tsp fennel seeds6 tbsp chopped cooked chestnuts (freshly roasted, tinned or vacuum-packed)4 tbsp pine nuts1 tsp flaky sea saltthick cream, to serve (optional) 225g/8oz butter, cubed, plus extra for greasing 250g/9oz honey, plus 1-2 tbsp to glaze 100g/3½oz light brown sugar 3 large free-range eggs 300g/10½oz Tipo 00 flour 2 tsp baking powder 1 tsp fennel seeds 6 tbsp chopped cooked chestnuts (freshly roasted, tinned or vacuum-packed) 4 tbsp pine nuts 1 tsp flaky sea salt thick cream, to serve (optional) Method Preheat the oven to 160C/325F/Gas 3. Butter and line a 20cm/8in or 23cm/9in springform cake tin. Put the cubed butter in a saucepan with the honey and sugar and melt them together slowly, stirring occasionally. Once dissolved, bring the mixture to a boil and simmer for one minute, turning the heat down as necessary to ensure the pan doesn't boil over. Set aside to cool for 20 minutes.Beat the eggs together in a jug, then stir them into the cooled honey mixture. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour the honey mixture into the flour and stir, gradually incorporating the flour. As soon as it is well combined, stir in the fennel seeds and four tablespoons of the chopped chestnuts.Pour the cake batter into the prepared tin. Combine the remaining chestnuts with the pine nuts and flaky sea salt in a small bowl and sprinkle them over the top of the cake. Bake for 45-60 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean.Leave the cake to cool in the tin for five minutes, then turn it out onto a wire rack. Warm two tablespoons of honey in a small pan until runny, then brush it generously over the top of the cake. You can serve the cake warm with cream as a dessert, or leave it to cool completely, wrap in foil and store in an airtight tin, where it should keep for four days. Preheat the oven to 160C/325F/Gas 3. Butter and line a 20cm/8in or 23cm/9in springform cake tin. Preheat the oven to 160C/325F/Gas 3. Butter and line a 20cm/8in or 23cm/9in springform cake tin. Put the cubed butter in a saucepan with the honey and sugar and melt them together slowly, stirring occasionally. Once dissolved, bring the mixture to a boil and simmer for one minute, turning the heat down as necessary to ensure the pan doesn't boil over. Set aside to cool for 20 minutes. Put the cubed butter in a saucepan with the honey and sugar and melt them together slowly, stirring occasionally. Once dissolved, bring the mixture to a boil and simmer for one minute, turning the heat down as necessary to ensure the pan doesn't boil over. Set aside to cool for 20 minutes. Beat the eggs together in a jug, then stir them into the cooled honey mixture. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Beat the eggs together in a jug, then stir them into the cooled honey mixture. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour the honey mixture into the flour and stir, gradually incorporating the flour. As soon as it is well combined, stir in the fennel seeds and four tablespoons of the chopped chestnuts. Pour the honey mixture into the flour and stir, gradually incorporating the flour. As soon as it is well combined, stir in the fennel seeds and four tablespoons of the chopped chestnuts. Pour the cake batter into the prepared tin. Combine the remaining chestnuts with the pine nuts and flaky sea salt in a small bowl and sprinkle them over the top of the cake. Pour the cake batter into the prepared tin. Combine the remaining chestnuts with the pine nuts and flaky sea salt in a small bowl and sprinkle them over the top of the cake. Bake for 45-60 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean. Bake for 45-60 minutes, or until the cake has risen and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for five minutes, then turn it out onto a wire rack. Leave the cake to cool in the tin for five minutes, then turn it out onto a wire rack. Warm two tablespoons of honey in a small pan until runny, then brush it generously over the top of the cake. You can serve the cake warm with cream as a dessert, or leave it to cool completely, wrap in foil and store in an airtight tin, where it should keep for four days. Warm two tablespoons of honey in a small pan until runny, then brush it generously over the top of the cake. You can serve the cake warm with cream as a dessert, or leave it to cool completely, wrap in foil and store in an airtight tin, where it should keep for four days."
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} | 41dd4c78472747ca5719c0029a0327cd80a6a3f999471b9b0b893cd73f0d7301 | Lemon Madeira cake with candied peel recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_madeira_cake_with_15109_16x9.jpg Who doesn't love a lemon cake? Mary shows you how to make her simple all-in-one cake topped with candied lemon peel. 1 unwaxed lemon200g/7oz granulated sugar100g/3½oz caster sugar 1 unwaxed lemon 200g/7oz granulated sugar 100g/3½oz caster sugar 175g/6oz softened butter175g/6oz caster sugar225g/8oz self-raising flour50g/1¾oz ground almonds4 large free-range eggs1 large unwaxed lemon, finely grated zest only 175g/6oz softened butter 175g/6oz caster sugar 225g/8oz self-raising flour 50g/1¾oz ground almonds 4 large free-range eggs 1 large unwaxed lemon, finely grated zest only Method For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.Pour 300ml/10fl oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent. Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/90C Fan/Gas ¼) for 1 hour until dry. For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 18cm/7in deep round cake tin and line the base and sides with baking parchment.Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely. For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips. For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips. Pour 300ml/10fl oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent. Pour 300ml/10fl oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent. Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/90C Fan/Gas ¼) for 1 hour until dry. Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/90C Fan/Gas ¼) for 1 hour until dry. For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 18cm/7in deep round cake tin and line the base and sides with baking parchment. For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 18cm/7in deep round cake tin and line the base and sides with baking parchment. Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface. Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface. Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely. Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely. Recipe tips Mary only uses 3 strips of peel on the Madeira cake, but this recipe makes approximately 32 pieces. Any leftover candied peel can be stored in an airtight container and used in another recipe - or dipped in dark chocolate as a treat. | {
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"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_madeira_cake_with_15109_16x9.jpg Who doesn't love a lemon cake? Mary shows you how to make her simple all-in-one cake topped with candied lemon peel. 1 unwaxed lemon200g/7oz granulated sugar100g/3½oz caster sugar 1 unwaxed lemon 200g/7oz granulated sugar 100g/3½oz caster sugar 175g/6oz softened butter175g/6oz caster sugar225g/8oz self-raising flour50g/1¾oz ground almonds4 large free-range eggs1 large unwaxed lemon, finely grated zest only 175g/6oz softened butter 175g/6oz caster sugar 225g/8oz self-raising flour 50g/1¾oz ground almonds 4 large free-range eggs 1 large unwaxed lemon, finely grated zest only Method For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.Pour 300ml/10fl oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent. Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/90C Fan/Gas ¼) for 1 hour until dry. For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 18cm/7in deep round cake tin and line the base and sides with baking parchment.Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely. For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips. For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips. Pour 300ml/10fl oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent. Pour 300ml/10fl oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent. Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/90C Fan/Gas ¼) for 1 hour until dry. Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 110C/90C Fan/Gas ¼) for 1 hour until dry. For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 18cm/7in deep round cake tin and line the base and sides with baking parchment. For the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 18cm/7in deep round cake tin and line the base and sides with baking parchment. Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface. Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface. Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely. Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely. Recipe tips Mary only uses 3 strips of peel on the Madeira cake, but this recipe makes approximately 32 pieces. Any leftover candied peel can be stored in an airtight container and used in another recipe - or dipped in dark chocolate as a treat."
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} | 671715a7ec7e9d6fc42bafb5575dc739051dc6d6f3693e21d138da0bf2c9f1a4 | White chocolate and raspberry cake recipe
An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_chocolate_and_08613_16x9.jpg If you like your cakes sweet and fruity, this white chocolate and raspberry cake will put a smile on your face. Topped with an indulgent cream cheese and white chocolate frosting, it's a cake you can happily serve as a dessert. 175g/6oz unsalted butter, softened, plus extra for greasing175g/6oz golden caster sugar225g/8oz self-raising flour¼ tsp baking powder3 medium free-range eggs100g/3½oz plain yoghurt1 tsp vanilla extractpinch salt75g/2¾oz white chocolate, finely chopped125g/4½oz raspberries, plus a few extra to decorate (optional) 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz golden caster sugar 225g/8oz self-raising flour ¼ tsp baking powder 3 medium free-range eggs 100g/3½oz plain yoghurt 1 tsp vanilla extract pinch salt 75g/2¾oz white chocolate, finely chopped 125g/4½oz raspberries, plus a few extra to decorate (optional) 100g/3½oz white chocolate250g/9oz cream cheese75g/2¾oz icing sugar 100g/3½oz white chocolate 250g/9oz cream cheese 75g/2¾oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries.Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries. Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Recipe tips If you want to keep and eat this cake in a tin over a few days, omit the extra raspberries on top, or even poke in one or two as you serve each slice. To make a simpler version, omit the frosting and cover with a dusting of icing sugar instead. This would also make a great cake to take camping. | {
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"title": "White chocolate and raspberry cake recipe",
"content": "An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_chocolate_and_08613_16x9.jpg If you like your cakes sweet and fruity, this white chocolate and raspberry cake will put a smile on your face. Topped with an indulgent cream cheese and white chocolate frosting, it's a cake you can happily serve as a dessert. 175g/6oz unsalted butter, softened, plus extra for greasing175g/6oz golden caster sugar225g/8oz self-raising flour¼ tsp baking powder3 medium free-range eggs100g/3½oz plain yoghurt1 tsp vanilla extractpinch salt75g/2¾oz white chocolate, finely chopped125g/4½oz raspberries, plus a few extra to decorate (optional) 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz golden caster sugar 225g/8oz self-raising flour ¼ tsp baking powder 3 medium free-range eggs 100g/3½oz plain yoghurt 1 tsp vanilla extract pinch salt 75g/2¾oz white chocolate, finely chopped 125g/4½oz raspberries, plus a few extra to decorate (optional) 100g/3½oz white chocolate250g/9oz cream cheese75g/2¾oz icing sugar 100g/3½oz white chocolate 250g/9oz cream cheese 75g/2¾oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries.Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep, 23cm/9in round cake tin with baking paper. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries. Put the butter, sugar, flour, baking powder, eggs, yoghurt, vanilla extract and salt into a large mixing bowl and beat with an electric whisk until lump-free. Fold through the white chocolate followed by half the raspberries. Scrape the batter into the tin and level the top with a back of a spoon. Scatter over the remaining raspberries. Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. Bake in the middle of the oven for 45–55 minutes, or until a skewer poked into the middle comes out clean. Leave to cool in the tin for 5 minutes, then remove from the tin and leave to cool completely. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. To make the icing, set aside one of the remaining white chocolate squares, then roughly chop the rest. Melt the chopped chocolate in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water – or in a microwave using short blasts of low heat. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Mash the cream cheese and icing sugar together in a big bowl. Drizzle over the melted chocolate and use an electric whisk to beat together until just combined. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Swirl the icing over the cooled cake, then grate over the last square of chocolate. Dot a few extra raspberries over to decorate, if you like. Any leftovers will keep in an airtight container for 3–4 days. Recipe tips If you want to keep and eat this cake in a tin over a few days, omit the extra raspberries on top, or even poke in one or two as you serve each slice. To make a simpler version, omit the frosting and cover with a dusting of icing sugar instead. This would also make a great cake to take camping."
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} | e7b7e2f1c6b33ef3e533ec636fe7402b2345139b1ba44a88c3f500b040bea576 | Chocolate peanut butter cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter.Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. Add the just-boiled water and whisk in the cocoa and the sugars. Whisk gently until the butter has melted and you have a smooth, amalgamated mixture. Remove from the heat and stir in the vanilla. Leave to stand for 5 minutes.Place the flour, baking powder and bicarbonate of soda in a bowl and fork to mix. Whisk the eggs together in a small jug. Pour the eggs gradually into the butter mixture in the pan, whisking all the while until they are completely absorbed. Finally, whisk in the flour mixture slowly and gently until you have a smooth batter. Pour and scrape evenly into the tins.Bake in the oven for about 7 minutes (see Recipe Tip for instructions for normal sandwich tins), until the cakes are shrinking away at the edges and a cake tester comes out cleanish; it is a damp cake, though, so it’s fine if a few crumbs cling to the cake tester. Leave the cakes to cool in their tins until cold.To make the icing, sift the icing sugar into a bowl. This is one of the few jobs in the kitchen I hate, so I wouldn’t tell you to do it if it wasn’t necessary. In another large bowl (or the bowl of a freestanding mixer fitted with a whisk), beat the butter and peanut butter together very thoroughly; that’s to say, for 3 minutes if you’re using a mixer or 5 minutes with a handheld electric whisk, until it is a light, fluffy and creamy mixture. Beat in the vanilla extract and salt. Still beating, but now at a slightly lower speed, patiently add the sieved icing sugar a spoonful at a time until you’ve used half of it, then beat in the rest in three batches. Turn up the mixer a little and carry on beating for 2 minutes, or for 3 minutes with a handheld electric whisk. Scrape down the sides to incorporate any icing sugar clinging to the bowl and beat again for 30 seconds–1 minute. Still beating, add the cream a tablespoonful at a time and, when it’s all in, carry on beating for 4 minutes (or for 6 minutes with a handheld electric whisk) until you have a soft, aerated and moussily light mixture.Peel away the lining papers from the cakes and place one of the layers, flat-side up, on a cake stand or plate. Spread – armed, ideally, with a bendy spatula and a small offset spatula – the icing about 1cm thick, taking it right out to the very edges of the circle. This will bulge out a bit when you place the other layers on top, which will make it easier for you to ice the sides. Top with your second layer, and repeat until you have 4 layers with about 1cm of icing between each one. Then spread the remaining icing over the top, again about 1cm thick. Use the bendy spatula to get a dollop of icing onto the side of the cake, then spread it gently to cover and smooth, ideally with the small offset spatula. Carry on like this, with your 2 tools, until the cake is covered all the way round. Run the offset spatula on top and around the cake again to smooth the icing. Leave the cake plain or decorate with the chopped peanuts or as your heart desires. Preheat the oven to 180C/160C Fan/Gas 4. Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter. Preheat the oven to 180C/160C Fan/Gas 4. Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter. Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. Add the just-boiled water and whisk in the cocoa and the sugars. Whisk gently until the butter has melted and you have a smooth, amalgamated mixture. Remove from the heat and stir in the vanilla. Leave to stand for 5 minutes. Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. Add the just-boiled water and whisk in the cocoa and the sugars. Whisk gently until the butter has melted and you have a smooth, amalgamated mixture. Remove from the heat and stir in the vanilla. Leave to stand for 5 minutes. Place the flour, baking powder and bicarbonate of soda in a bowl and fork to mix. Whisk the eggs together in a small jug. Pour the eggs gradually into the butter mixture in the pan, whisking all the while until they are completely absorbed. Finally, whisk in the flour mixture slowly and gently until you have a smooth batter. Pour and scrape evenly into the tins. Place the flour, baking powder and bicarbonate of soda in a bowl and fork to mix. Whisk the eggs together in a small jug. Pour the eggs gradually into the butter mixture in the pan, whisking all the while until they are completely absorbed. Finally, whisk in the flour mixture slowly and gently until you have a smooth batter. Pour and scrape evenly into the tins. Bake in the oven for about 7 minutes (see Recipe Tip for instructions for normal sandwich tins), until the cakes are shrinking away at the edges and a cake tester comes out cleanish; it is a damp cake, though, so it’s fine if a few crumbs cling to the cake tester. Leave the cakes to cool in their tins until cold. Bake in the oven for about 7 minutes (see Recipe Tip for instructions for normal sandwich tins), until the cakes are shrinking away at the edges and a cake tester comes out cleanish; it is a damp cake, though, so it’s fine if a few crumbs cling to the cake tester. Leave the cakes to cool in their tins until cold. To make the icing, sift the icing sugar into a bowl. This is one of the few jobs in the kitchen I hate, so I wouldn’t tell you to do it if it wasn’t necessary. In another large bowl (or the bowl of a freestanding mixer fitted with a whisk), beat the butter and peanut butter together very thoroughly; that’s to say, for 3 minutes if you’re using a mixer or 5 minutes with a handheld electric whisk, until it is a light, fluffy and creamy mixture. Beat in the vanilla extract and salt. To make the icing, sift the icing sugar into a bowl. This is one of the few jobs in the kitchen I hate, so I wouldn’t tell you to do it if it wasn’t necessary. In another large bowl (or the bowl of a freestanding mixer fitted with a whisk), beat the butter and peanut butter together very thoroughly; that’s to say, for 3 minutes if you’re using a mixer or 5 minutes with a handheld electric whisk, until it is a light, fluffy and creamy mixture. Beat in the vanilla extract and salt. Still beating, but now at a slightly lower speed, patiently add the sieved icing sugar a spoonful at a time until you’ve used half of it, then beat in the rest in three batches. Turn up the mixer a little and carry on beating for 2 minutes, or for 3 minutes with a handheld electric whisk. Scrape down the sides to incorporate any icing sugar clinging to the bowl and beat again for 30 seconds–1 minute. Still beating, add the cream a tablespoonful at a time and, when it’s all in, carry on beating for 4 minutes (or for 6 minutes with a handheld electric whisk) until you have a soft, aerated and moussily light mixture. Still beating, but now at a slightly lower speed, patiently add the sieved icing sugar a spoonful at a time until you’ve used half of it, then beat in the rest in three batches. Turn up the mixer a little and carry on beating for 2 minutes, or for 3 minutes with a handheld electric whisk. Scrape down the sides to incorporate any icing sugar clinging to the bowl and beat again for 30 seconds–1 minute. Still beating, add the cream a tablespoonful at a time and, when it’s all in, carry on beating for 4 minutes (or for 6 minutes with a handheld electric whisk) until you have a soft, aerated and moussily light mixture. Peel away the lining papers from the cakes and place one of the layers, flat-side up, on a cake stand or plate. Spread – armed, ideally, with a bendy spatula and a small offset spatula – the icing about 1cm thick, taking it right out to the very edges of the circle. This will bulge out a bit when you place the other layers on top, which will make it easier for you to ice the sides. Top with your second layer, and repeat until you have 4 layers with about 1cm of icing between each one. Then spread the remaining icing over the top, again about 1cm thick. Use the bendy spatula to get a dollop of icing onto the side of the cake, then spread it gently to cover and smooth, ideally with the small offset spatula. Carry on like this, with your 2 tools, until the cake is covered all the way round. Run the offset spatula on top and around the cake again to smooth the icing. Leave the cake plain or decorate with the chopped peanuts or as your heart desires. Peel away the lining papers from the cakes and place one of the layers, flat-side up, on a cake stand or plate. Spread – armed, ideally, with a bendy spatula and a small offset spatula – the icing about 1cm thick, taking it right out to the very edges of the circle. This will bulge out a bit when you place the other layers on top, which will make it easier for you to ice the sides. Top with your second layer, and repeat until you have 4 layers with about 1cm of icing between each one. Then spread the remaining icing over the top, again about 1cm thick. Use the bendy spatula to get a dollop of icing onto the side of the cake, then spread it gently to cover and smooth, ideally with the small offset spatula. Carry on like this, with your 2 tools, until the cake is covered all the way round. Run the offset spatula on top and around the cake again to smooth the icing. Leave the cake plain or decorate with the chopped peanuts or as your heart desires. | {
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"title": "Chocolate peanut butter cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter.Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. Add the just-boiled water and whisk in the cocoa and the sugars. Whisk gently until the butter has melted and you have a smooth, amalgamated mixture. Remove from the heat and stir in the vanilla. Leave to stand for 5 minutes.Place the flour, baking powder and bicarbonate of soda in a bowl and fork to mix. Whisk the eggs together in a small jug. Pour the eggs gradually into the butter mixture in the pan, whisking all the while until they are completely absorbed. Finally, whisk in the flour mixture slowly and gently until you have a smooth batter. Pour and scrape evenly into the tins.Bake in the oven for about 7 minutes (see Recipe Tip for instructions for normal sandwich tins), until the cakes are shrinking away at the edges and a cake tester comes out cleanish; it is a damp cake, though, so it’s fine if a few crumbs cling to the cake tester. Leave the cakes to cool in their tins until cold.To make the icing, sift the icing sugar into a bowl. This is one of the few jobs in the kitchen I hate, so I wouldn’t tell you to do it if it wasn’t necessary. In another large bowl (or the bowl of a freestanding mixer fitted with a whisk), beat the butter and peanut butter together very thoroughly; that’s to say, for 3 minutes if you’re using a mixer or 5 minutes with a handheld electric whisk, until it is a light, fluffy and creamy mixture. Beat in the vanilla extract and salt. Still beating, but now at a slightly lower speed, patiently add the sieved icing sugar a spoonful at a time until you’ve used half of it, then beat in the rest in three batches. Turn up the mixer a little and carry on beating for 2 minutes, or for 3 minutes with a handheld electric whisk. Scrape down the sides to incorporate any icing sugar clinging to the bowl and beat again for 30 seconds–1 minute. Still beating, add the cream a tablespoonful at a time and, when it’s all in, carry on beating for 4 minutes (or for 6 minutes with a handheld electric whisk) until you have a soft, aerated and moussily light mixture.Peel away the lining papers from the cakes and place one of the layers, flat-side up, on a cake stand or plate. Spread – armed, ideally, with a bendy spatula and a small offset spatula – the icing about 1cm thick, taking it right out to the very edges of the circle. This will bulge out a bit when you place the other layers on top, which will make it easier for you to ice the sides. Top with your second layer, and repeat until you have 4 layers with about 1cm of icing between each one. Then spread the remaining icing over the top, again about 1cm thick. Use the bendy spatula to get a dollop of icing onto the side of the cake, then spread it gently to cover and smooth, ideally with the small offset spatula. Carry on like this, with your 2 tools, until the cake is covered all the way round. Run the offset spatula on top and around the cake again to smooth the icing. Leave the cake plain or decorate with the chopped peanuts or as your heart desires. Preheat the oven to 180C/160C Fan/Gas 4. Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter. Preheat the oven to 180C/160C Fan/Gas 4. Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter. Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. Add the just-boiled water and whisk in the cocoa and the sugars. Whisk gently until the butter has melted and you have a smooth, amalgamated mixture. Remove from the heat and stir in the vanilla. Leave to stand for 5 minutes. Cut the butter lengthways into four pieces (just to aid melting), place in a heavy-based, fairly wide saucepan and set over a gentle heat. Add the just-boiled water and whisk in the cocoa and the sugars. Whisk gently until the butter has melted and you have a smooth, amalgamated mixture. Remove from the heat and stir in the vanilla. Leave to stand for 5 minutes. Place the flour, baking powder and bicarbonate of soda in a bowl and fork to mix. Whisk the eggs together in a small jug. Pour the eggs gradually into the butter mixture in the pan, whisking all the while until they are completely absorbed. Finally, whisk in the flour mixture slowly and gently until you have a smooth batter. Pour and scrape evenly into the tins. Place the flour, baking powder and bicarbonate of soda in a bowl and fork to mix. Whisk the eggs together in a small jug. Pour the eggs gradually into the butter mixture in the pan, whisking all the while until they are completely absorbed. Finally, whisk in the flour mixture slowly and gently until you have a smooth batter. Pour and scrape evenly into the tins. Bake in the oven for about 7 minutes (see Recipe Tip for instructions for normal sandwich tins), until the cakes are shrinking away at the edges and a cake tester comes out cleanish; it is a damp cake, though, so it’s fine if a few crumbs cling to the cake tester. Leave the cakes to cool in their tins until cold. Bake in the oven for about 7 minutes (see Recipe Tip for instructions for normal sandwich tins), until the cakes are shrinking away at the edges and a cake tester comes out cleanish; it is a damp cake, though, so it’s fine if a few crumbs cling to the cake tester. Leave the cakes to cool in their tins until cold. To make the icing, sift the icing sugar into a bowl. This is one of the few jobs in the kitchen I hate, so I wouldn’t tell you to do it if it wasn’t necessary. In another large bowl (or the bowl of a freestanding mixer fitted with a whisk), beat the butter and peanut butter together very thoroughly; that’s to say, for 3 minutes if you’re using a mixer or 5 minutes with a handheld electric whisk, until it is a light, fluffy and creamy mixture. Beat in the vanilla extract and salt. To make the icing, sift the icing sugar into a bowl. This is one of the few jobs in the kitchen I hate, so I wouldn’t tell you to do it if it wasn’t necessary. In another large bowl (or the bowl of a freestanding mixer fitted with a whisk), beat the butter and peanut butter together very thoroughly; that’s to say, for 3 minutes if you’re using a mixer or 5 minutes with a handheld electric whisk, until it is a light, fluffy and creamy mixture. Beat in the vanilla extract and salt. Still beating, but now at a slightly lower speed, patiently add the sieved icing sugar a spoonful at a time until you’ve used half of it, then beat in the rest in three batches. Turn up the mixer a little and carry on beating for 2 minutes, or for 3 minutes with a handheld electric whisk. Scrape down the sides to incorporate any icing sugar clinging to the bowl and beat again for 30 seconds–1 minute. Still beating, add the cream a tablespoonful at a time and, when it’s all in, carry on beating for 4 minutes (or for 6 minutes with a handheld electric whisk) until you have a soft, aerated and moussily light mixture. Still beating, but now at a slightly lower speed, patiently add the sieved icing sugar a spoonful at a time until you’ve used half of it, then beat in the rest in three batches. Turn up the mixer a little and carry on beating for 2 minutes, or for 3 minutes with a handheld electric whisk. Scrape down the sides to incorporate any icing sugar clinging to the bowl and beat again for 30 seconds–1 minute. Still beating, add the cream a tablespoonful at a time and, when it’s all in, carry on beating for 4 minutes (or for 6 minutes with a handheld electric whisk) until you have a soft, aerated and moussily light mixture. Peel away the lining papers from the cakes and place one of the layers, flat-side up, on a cake stand or plate. Spread – armed, ideally, with a bendy spatula and a small offset spatula – the icing about 1cm thick, taking it right out to the very edges of the circle. This will bulge out a bit when you place the other layers on top, which will make it easier for you to ice the sides. Top with your second layer, and repeat until you have 4 layers with about 1cm of icing between each one. Then spread the remaining icing over the top, again about 1cm thick. Use the bendy spatula to get a dollop of icing onto the side of the cake, then spread it gently to cover and smooth, ideally with the small offset spatula. Carry on like this, with your 2 tools, until the cake is covered all the way round. Run the offset spatula on top and around the cake again to smooth the icing. Leave the cake plain or decorate with the chopped peanuts or as your heart desires. Peel away the lining papers from the cakes and place one of the layers, flat-side up, on a cake stand or plate. Spread – armed, ideally, with a bendy spatula and a small offset spatula – the icing about 1cm thick, taking it right out to the very edges of the circle. This will bulge out a bit when you place the other layers on top, which will make it easier for you to ice the sides. Top with your second layer, and repeat until you have 4 layers with about 1cm of icing between each one. Then spread the remaining icing over the top, again about 1cm thick. Use the bendy spatula to get a dollop of icing onto the side of the cake, then spread it gently to cover and smooth, ideally with the small offset spatula. Carry on like this, with your 2 tools, until the cake is covered all the way round. Run the offset spatula on top and around the cake again to smooth the icing. Leave the cake plain or decorate with the chopped peanuts or as your heart desires."
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} | 85261c58fb8cea50f1e8e0d382700ca8c307c898360898fb5cd9806b42cdfdcd | Mary’s frosted walnut layer cake recipe
An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_frosted_walnut_15679_16x9.jpg Mary Berry's spectacular walnut cake is perfect for special occasions - with three layers there's sure to be a slice for everyone! 225g/8oz self-raising flour, sifted1 tsp baking powder100g/3½oz walnuts, finely chopped225g/8oz butter, softened, plus extra for greasing225g/8oz caster sugar4 large free-range eggs, beaten 225g/8oz self-raising flour, sifted 1 tsp baking powder 100g/3½oz walnuts, finely chopped 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs, beaten 100g/3½oz caster sugar 10 walnut halves 100g/3½oz caster sugar 10 walnut halves 125g/4½oz butter, softened½ tsp vanilla extract2 tbsp milk250g/9oz icing sugar 125g/4½oz butter, softened ½ tsp vanilla extract 2 tbsp milk 250g/9oz icing sugar 2 large egg whites 350g/12oz caster sugar¼ tsp cream of tartar 2 large egg whites 350g/12oz caster sugar ¼ tsp cream of tartar Method Preheat the oven to 160C/140C Fan/Gas 3. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment. Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces. Bake for about 25-30 minutes, or until the cakes are golden-brown and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. For the caramelised walnuts, tip the sugar and 2 tablespoons water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat, add the walnut halves and swirl to coat in the caramel. Transfer the walnut halves to a silicon sheet and leave to set. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar. Pour in the rest of the milk, if needed to make the buttercream the right consistency.Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge. For the boiled icing, measure the egg whites, sugar, 4 tablespoons water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick. Working quickly (the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge. Decorate with the caramelised walnuts. Preheat the oven to 160C/140C Fan/Gas 3. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment. Preheat the oven to 160C/140C Fan/Gas 3. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment. Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time. Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces. Bake for about 25-30 minutes, or until the cakes are golden-brown and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Bake for about 25-30 minutes, or until the cakes are golden-brown and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. For the caramelised walnuts, tip the sugar and 2 tablespoons water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat, add the walnut halves and swirl to coat in the caramel. Transfer the walnut halves to a silicon sheet and leave to set. For the caramelised walnuts, tip the sugar and 2 tablespoons water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat, add the walnut halves and swirl to coat in the caramel. Transfer the walnut halves to a silicon sheet and leave to set. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar. Pour in the rest of the milk, if needed to make the buttercream the right consistency. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar. Pour in the rest of the milk, if needed to make the buttercream the right consistency. Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge. Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge. For the boiled icing, measure the egg whites, sugar, 4 tablespoons water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick. For the boiled icing, measure the egg whites, sugar, 4 tablespoons water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick. Working quickly (the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge. Decorate with the caramelised walnuts. Working quickly (the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge. Decorate with the caramelised walnuts. | {
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"title": "Mary’s frosted walnut layer cake recipe",
"content": "An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_frosted_walnut_15679_16x9.jpg Mary Berry's spectacular walnut cake is perfect for special occasions - with three layers there's sure to be a slice for everyone! 225g/8oz self-raising flour, sifted1 tsp baking powder100g/3½oz walnuts, finely chopped225g/8oz butter, softened, plus extra for greasing225g/8oz caster sugar4 large free-range eggs, beaten 225g/8oz self-raising flour, sifted 1 tsp baking powder 100g/3½oz walnuts, finely chopped 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs, beaten 100g/3½oz caster sugar 10 walnut halves 100g/3½oz caster sugar 10 walnut halves 125g/4½oz butter, softened½ tsp vanilla extract2 tbsp milk250g/9oz icing sugar 125g/4½oz butter, softened ½ tsp vanilla extract 2 tbsp milk 250g/9oz icing sugar 2 large egg whites 350g/12oz caster sugar¼ tsp cream of tartar 2 large egg whites 350g/12oz caster sugar ¼ tsp cream of tartar Method Preheat the oven to 160C/140C Fan/Gas 3. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment. Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces. Bake for about 25-30 minutes, or until the cakes are golden-brown and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. For the caramelised walnuts, tip the sugar and 2 tablespoons water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat, add the walnut halves and swirl to coat in the caramel. Transfer the walnut halves to a silicon sheet and leave to set. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar. Pour in the rest of the milk, if needed to make the buttercream the right consistency.Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge. For the boiled icing, measure the egg whites, sugar, 4 tablespoons water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick. Working quickly (the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge. Decorate with the caramelised walnuts. Preheat the oven to 160C/140C Fan/Gas 3. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment. Preheat the oven to 160C/140C Fan/Gas 3. Grease 3 x 20cm/8in sandwich tins and line the base of each tin with baking parchment. Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time. Mix the flour, baking powder and walnuts together in a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the 3 tins and level the surfaces. Bake for about 25-30 minutes, or until the cakes are golden-brown and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Bake for about 25-30 minutes, or until the cakes are golden-brown and springy to the touch. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. For the caramelised walnuts, tip the sugar and 2 tablespoons water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat, add the walnut halves and swirl to coat in the caramel. Transfer the walnut halves to a silicon sheet and leave to set. For the caramelised walnuts, tip the sugar and 2 tablespoons water into a pan and heat over a low heat until the sugar begins to melt. Increase the heat and cook the caramel to a dark golden colour (CAUTION: boiling sugar is extremely hot. Handle very carefully). Remove from the heat, add the walnut halves and swirl to coat in the caramel. Transfer the walnut halves to a silicon sheet and leave to set. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar. Pour in the rest of the milk, if needed to make the buttercream the right consistency. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar. Pour in the rest of the milk, if needed to make the buttercream the right consistency. Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge. Spread half of the buttercream over one of the cooled sponges and place the second sponge on top. Spread the remaining buttercream over the second sponge and top with the third sponge. For the boiled icing, measure the egg whites, sugar, 4 tablespoons water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick. For the boiled icing, measure the egg whites, sugar, 4 tablespoons water and cream of tartar into a heatproof bowl set over a pan of hot water and whisk for 8-10 minutes until thick. Working quickly (the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge. Decorate with the caramelised walnuts. Working quickly (the icing sets rapidly), cover the top and sides of the cake with the icing, swirling the icing to form softened peaks. Leave to set in a cool place, but not in the fridge. Decorate with the caramelised walnuts."
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} | c169e8a1d66d08ae1132cbbd9c23891d58d482207ace2417e4f0bbd4cf90ab21 | Easy ginger loaf cake recipe
An average of 4.5 out of 5 stars from 76 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_and_orange_cake_77943_16x9.jpg This light, easy-to-make ginger loaf cake has an extra layer of flavour thanks to the addition of orange marmalade and zest. 125g/4½oz unsalted butter, at room temperature, plus extra for greasing100g/3½oz dark brown sugar2 free-range eggs175g/6oz self-raising flour 4 tbsp milk 1½ tsp ground ginger 2 tbsp orange marmalade1 orange, finely grated zest only4 bulbs stem ginger, chopped, plus 2 tbsp ginger syrup from the jar 125g/4½oz unsalted butter, at room temperature, plus extra for greasing 100g/3½oz dark brown sugar 2 free-range eggs 175g/6oz self-raising flour 4 tbsp milk 1½ tsp ground ginger 2 tbsp orange marmalade 1 orange, finely grated zest only 4 bulbs stem ginger, chopped, plus 2 tbsp ginger syrup from the jar Method Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Recipe tips With loaf cakes, the difference between a nicely moist crumb and slightly dry is a matter of minutes and the timing will depend on your oven. Test 5 minutes before the cake is due to be cooked and keep testing every 4–5 minutes. | {
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"title": "Easy ginger loaf cake recipe",
"content": "An average of 4.5 out of 5 stars from 76 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_and_orange_cake_77943_16x9.jpg This light, easy-to-make ginger loaf cake has an extra layer of flavour thanks to the addition of orange marmalade and zest. 125g/4½oz unsalted butter, at room temperature, plus extra for greasing100g/3½oz dark brown sugar2 free-range eggs175g/6oz self-raising flour 4 tbsp milk 1½ tsp ground ginger 2 tbsp orange marmalade1 orange, finely grated zest only4 bulbs stem ginger, chopped, plus 2 tbsp ginger syrup from the jar 125g/4½oz unsalted butter, at room temperature, plus extra for greasing 100g/3½oz dark brown sugar 2 free-range eggs 175g/6oz self-raising flour 4 tbsp milk 1½ tsp ground ginger 2 tbsp orange marmalade 1 orange, finely grated zest only 4 bulbs stem ginger, chopped, plus 2 tbsp ginger syrup from the jar Method Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Recipe tips With loaf cakes, the difference between a nicely moist crumb and slightly dry is a matter of minutes and the timing will depend on your oven. Test 5 minutes before the cake is due to be cooked and keep testing every 4–5 minutes."
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} | c816d85b50a3203dc407e70238d11ece0ceb6cc8d8bc71e967ddf3ae8aee4adc | Fruit cake recipe
Mary Berry's fruit cake An average of 4.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celebration_cake_61952_16x9.jpg Mary Berry has created the perfect fruit cake recipe for Christmas. It's boozy and fruity, with loads of cherries, apricots and raisins. Skip the decoration and cover with marzipan and fondant for birthdays, weddings and special occasions. 400g/14oz currants225g/8oz sultanas225g/8oz raisins175g/6oz glacé cherries, rinsed, dried and quartered175g/6oz ready-to-eat dried apricots, snipped into pieces75g/3oz mixed candied peel, finely chopped4 tbsp brandy, plus extra for 'feeding' the cake275g/10oz plain flour½ tsp grated nutmeg¾ tsp ground mixed spice400g/14oz butter, softened400g/14oz dark muscovado sugar5 free-range eggs65g/2½oz whole almonds, chopped (skins left on)1 tbsp black treacle1 unwaxed lemon, finely grated zest only 1 orange, finely grated zest only 400g/14oz currants 225g/8oz sultanas 225g/8oz raisins 175g/6oz glacé cherries, rinsed, dried and quartered 175g/6oz ready-to-eat dried apricots, snipped into pieces 75g/3oz mixed candied peel, finely chopped 4 tbsp brandy, plus extra for 'feeding' the cake 275g/10oz plain flour ½ tsp grated nutmeg ¾ tsp ground mixed spice 400g/14oz butter, softened 400g/14oz dark muscovado sugar 5 free-range eggs 65g/2½oz whole almonds, chopped (skins left on) 1 tbsp black treacle 1 unwaxed lemon, finely grated zest only 1 orange, finely grated zest only 50 whole blanched almonds10 glacé cherries, rinsed, dried and halved 50 whole blanched almonds 10 glacé cherries, rinsed, dried and halved Method Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight.Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper.Preheat the oven to 140C/275F/Gas 1.Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits.Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin.When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy. Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight. Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight. Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper. Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits. Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits. Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin. Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy. When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy. Recipe tips You need to start preparing this cake the night before you want to bake it as the dried fruits need to be soaked in brandy so that they become plump. You can vary the fruit if you like, but make the total weight the same as in the recipe. This fruit cake will store brilliantly, wrapped in brown paper in an airtight tin for at least 3 months. You can also freeze it. | {
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"title": "Fruit cake recipe",
"content": "Mary Berry's fruit cake An average of 4.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celebration_cake_61952_16x9.jpg Mary Berry has created the perfect fruit cake recipe for Christmas. It's boozy and fruity, with loads of cherries, apricots and raisins. Skip the decoration and cover with marzipan and fondant for birthdays, weddings and special occasions. 400g/14oz currants225g/8oz sultanas225g/8oz raisins175g/6oz glacé cherries, rinsed, dried and quartered175g/6oz ready-to-eat dried apricots, snipped into pieces75g/3oz mixed candied peel, finely chopped4 tbsp brandy, plus extra for 'feeding' the cake275g/10oz plain flour½ tsp grated nutmeg¾ tsp ground mixed spice400g/14oz butter, softened400g/14oz dark muscovado sugar5 free-range eggs65g/2½oz whole almonds, chopped (skins left on)1 tbsp black treacle1 unwaxed lemon, finely grated zest only 1 orange, finely grated zest only 400g/14oz currants 225g/8oz sultanas 225g/8oz raisins 175g/6oz glacé cherries, rinsed, dried and quartered 175g/6oz ready-to-eat dried apricots, snipped into pieces 75g/3oz mixed candied peel, finely chopped 4 tbsp brandy, plus extra for 'feeding' the cake 275g/10oz plain flour ½ tsp grated nutmeg ¾ tsp ground mixed spice 400g/14oz butter, softened 400g/14oz dark muscovado sugar 5 free-range eggs 65g/2½oz whole almonds, chopped (skins left on) 1 tbsp black treacle 1 unwaxed lemon, finely grated zest only 1 orange, finely grated zest only 50 whole blanched almonds10 glacé cherries, rinsed, dried and halved 50 whole blanched almonds 10 glacé cherries, rinsed, dried and halved Method Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight.Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper.Preheat the oven to 140C/275F/Gas 1.Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits.Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin.When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy. Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight. Put the currants, sultanas, raisins, glacé cherries, apricots and mixed peel in a large bowl. Stir in the brandy, cover the bowl and leave in a cool place overnight. Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper. Lightly grease a 23cm/9in deep round cake tin. Cut a strip of baking parchment to fit twice around the sides of the tin, fold the bottom edge of the strip up by about 2.5cm/1in, creasing it firmly, then open out the fold and cut slanting lines into this narrow strip at intervals. Put a circle of baking parchment into the base of the tin, lightly grease the outer edge and then fit the prepared strip of parchment with the snipped edge in the base of the tin to line the sides of the tin. Place a second circle of baking parchment in to cover the cut part of the paper. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits. Put the flour, nutmeg, mixed spice, butter, sugar, eggs, almonds, treacle and citrus zest in a large bowl and beat well. Fold in the soaked fruits. Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin. Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon. Decorate the top with the whole blanched almonds and glacé cherries, pushing them lightly into the top of the cake mixture. Cover the top of the cake loosely with a double layer of greaseproof paper. Bake for 4¼–4¾ hours, or until the cake feels firm to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy. When cool, pierce the cake at intervals with a fine skewer and 'feed' with a little splash of brandy. Once the cake is completely cold, leave the lining paper on the cake, wrap in a double layer of greaseproof paper and again in foil. Store in a cool, dry place for up to 3 months, feeding at intervals with more brandy. Recipe tips You need to start preparing this cake the night before you want to bake it as the dried fruits need to be soaked in brandy so that they become plump. You can vary the fruit if you like, but make the total weight the same as in the recipe. This fruit cake will store brilliantly, wrapped in brown paper in an airtight tin for at least 3 months. You can also freeze it."
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} | 75440980519479af784f9fe052fa2d043e27ee73e08d34c64a20eafffbcbd0ee | Easy cherry cake recipe
An average of 4.1 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_and_almond_loaf_13839_16x9.jpg An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake. 200g/7oz natural coloured glacé cherries1 tbsp plain flour200g/7oz unsalted butter, softened, plus extra for greasing tin175g/6oz caster sugar, plus 1½ tbsp4 free-range eggs1 tsp vanilla extract or almond extract1 tsp finely grated lemon zest250g/9oz self-raising flour1½ tsp baking powderpinch salt75g/2½oz ground almonds2 tbsp milk25g/1oz flaked almonds 200g/7oz natural coloured glacé cherries 1 tbsp plain flour 200g/7oz unsalted butter, softened, plus extra for greasing tin 175g/6oz caster sugar, plus 1½ tbsp 4 free-range eggs 1 tsp vanilla extract or almond extract 1 tsp finely grated lemon zest 250g/9oz self-raising flour 1½ tsp baking powder pinch salt 75g/2½oz ground almonds 2 tbsp milk 25g/1oz flaked almonds Method Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.Add the vanilla extract and lemon zest and mix again to combine.Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing. Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside. Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside. Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition. Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition. Add the vanilla extract and lemon zest and mix again to combine. Add the vanilla extract and lemon zest and mix again to combine. Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined. Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined. Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes. Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes. Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing. Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing. Recipe tips Naturally coloured glacé cherries tend to be better quality with more flavour, but feel free to use whatever type you have available. This cake is packed full of glace cherries – some of which will sink to the bottom of cake as it cooks. Dusting them with flour before adding to the cake mix can help to reduce this happening. If you want to increase the almond content of this cake add 75g/2½oz diced marzipan when you add the cherries. This cake can be double wrapped in clingfilm and frozen for up to 3 months. Defrost, wrapped, for 3 hours at room temperature. | {
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"title": "Easy cherry cake recipe",
"content": "An average of 4.1 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_and_almond_loaf_13839_16x9.jpg An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake. 200g/7oz natural coloured glacé cherries1 tbsp plain flour200g/7oz unsalted butter, softened, plus extra for greasing tin175g/6oz caster sugar, plus 1½ tbsp4 free-range eggs1 tsp vanilla extract or almond extract1 tsp finely grated lemon zest250g/9oz self-raising flour1½ tsp baking powderpinch salt75g/2½oz ground almonds2 tbsp milk25g/1oz flaked almonds 200g/7oz natural coloured glacé cherries 1 tbsp plain flour 200g/7oz unsalted butter, softened, plus extra for greasing tin 175g/6oz caster sugar, plus 1½ tbsp 4 free-range eggs 1 tsp vanilla extract or almond extract 1 tsp finely grated lemon zest 250g/9oz self-raising flour 1½ tsp baking powder pinch salt 75g/2½oz ground almonds 2 tbsp milk 25g/1oz flaked almonds Method Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.Add the vanilla extract and lemon zest and mix again to combine.Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing. Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside. Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside. Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition. Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition. Add the vanilla extract and lemon zest and mix again to combine. Add the vanilla extract and lemon zest and mix again to combine. Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined. Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined. Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes. Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes. Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing. Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing. Recipe tips Naturally coloured glacé cherries tend to be better quality with more flavour, but feel free to use whatever type you have available. This cake is packed full of glace cherries – some of which will sink to the bottom of cake as it cooks. Dusting them with flour before adding to the cake mix can help to reduce this happening. If you want to increase the almond content of this cake add 75g/2½oz diced marzipan when you add the cherries. This cake can be double wrapped in clingfilm and frozen for up to 3 months. Defrost, wrapped, for 3 hours at room temperature."
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} | 6fb4fa394e3a64f7dafeedc01626a795db933dd65dd44f0f3888373ffbbf1f74 | Gin and tonic cake recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_and_tonic_cake_36543_16x9.jpg Gin and tonic cake with lashings of lemon and lime. It's a triple threat, where the sponge is laced with gin, drizzled with a lemony gin glaze and finished with a gin and lime frosting. You will need two 18cm/7in round cake tins and an electric whisk. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar 3 free-range eggs, beaten1 unwaxed lemon, finely grated zest1 unwaxed lime, finely grated zest225g/8oz plain flour 2 tsp baking powder ½ tsp bicarbonate of sodapinch salt25g/1oz cornflour2 tbsp soured cream3 tbsp tonic water2 tbsp gin 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 3 free-range eggs, beaten 1 unwaxed lemon, finely grated zest 1 unwaxed lime, finely grated zest 225g/8oz plain flour 2 tsp baking powder ½ tsp bicarbonate of soda pinch salt 25g/1oz cornflour 2 tbsp soured cream 3 tbsp tonic water 2 tbsp gin 1 lemon, juice only1 tbsp gin1 tbsp tonic water3 tbsp granulated sugar 1 lemon, juice only 1 tbsp gin 1 tbsp tonic water 3 tbsp granulated sugar 175g/6oz unsalted butter, softened350g/12oz icing sugar, sifted2 tbsp tonic water2 tbsp gin1 tbsp lime juicelemon slices and lime wedges, to decorate 175g/6oz unsalted butter, softened 350g/12oz icing sugar, sifted 2 tbsp tonic water 2 tbsp gin 1 tbsp lime juice lemon slices and lime wedges, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two18cm/7in round cake tins and line the bases with baking paper.Cream together the butter and sugar until pale and light. Gradually add the eggs, mixing well between each addition. Add the lemon and lime zest and mix to combine.Sift the flour, baking powder, bicarbonate of soda, salt and cornflour over the creamed mixture and mix on a slow speed until almost combined. Add the soured cream, tonic and gin and mix until smooth. Divide the mixture evenly between the prepared tins, spread level with a palette knife and bake for 25 minutes or until golden brown and a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 15 minutes. Meanwhile, make the glaze, mix the lemon juice with the gin, tonic and granulated sugar. Prick the top of the cakes with a skewer and spoon the sugary mixture over the top of the warm cakes. Leave in the tins until completely cold.To make the frosting, beat the butter until pale and light. Gradually add the icing sugar, mixing well between each addition, until smooth. Add the tonic, gin and lime juice and mix again until smooth and well combined.Place one cake on a serving plate and spread the top with half of the frosting. Place the second cake on top and spread with the remaining frosting. Decorate with lemon slices and lime wedges. Preheat the oven to 180C/160C Fan/Gas 4. Grease two18cm/7in round cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two18cm/7in round cake tins and line the bases with baking paper. Cream together the butter and sugar until pale and light. Gradually add the eggs, mixing well between each addition. Add the lemon and lime zest and mix to combine. Cream together the butter and sugar until pale and light. Gradually add the eggs, mixing well between each addition. Add the lemon and lime zest and mix to combine. Sift the flour, baking powder, bicarbonate of soda, salt and cornflour over the creamed mixture and mix on a slow speed until almost combined. Add the soured cream, tonic and gin and mix until smooth. Sift the flour, baking powder, bicarbonate of soda, salt and cornflour over the creamed mixture and mix on a slow speed until almost combined. Add the soured cream, tonic and gin and mix until smooth. Divide the mixture evenly between the prepared tins, spread level with a palette knife and bake for 25 minutes or until golden brown and a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 15 minutes. Divide the mixture evenly between the prepared tins, spread level with a palette knife and bake for 25 minutes or until golden brown and a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 15 minutes. Meanwhile, make the glaze, mix the lemon juice with the gin, tonic and granulated sugar. Prick the top of the cakes with a skewer and spoon the sugary mixture over the top of the warm cakes. Leave in the tins until completely cold. Meanwhile, make the glaze, mix the lemon juice with the gin, tonic and granulated sugar. Prick the top of the cakes with a skewer and spoon the sugary mixture over the top of the warm cakes. Leave in the tins until completely cold. To make the frosting, beat the butter until pale and light. Gradually add the icing sugar, mixing well between each addition, until smooth. Add the tonic, gin and lime juice and mix again until smooth and well combined. To make the frosting, beat the butter until pale and light. Gradually add the icing sugar, mixing well between each addition, until smooth. Add the tonic, gin and lime juice and mix again until smooth and well combined. Place one cake on a serving plate and spread the top with half of the frosting. Place the second cake on top and spread with the remaining frosting. Decorate with lemon slices and lime wedges. Place one cake on a serving plate and spread the top with half of the frosting. Place the second cake on top and spread with the remaining frosting. Decorate with lemon slices and lime wedges. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_and_tonic_cake_36543_16x9.jpg Gin and tonic cake with lashings of lemon and lime. It's a triple threat, where the sponge is laced with gin, drizzled with a lemony gin glaze and finished with a gin and lime frosting. You will need two 18cm/7in round cake tins and an electric whisk. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar 3 free-range eggs, beaten1 unwaxed lemon, finely grated zest1 unwaxed lime, finely grated zest225g/8oz plain flour 2 tsp baking powder ½ tsp bicarbonate of sodapinch salt25g/1oz cornflour2 tbsp soured cream3 tbsp tonic water2 tbsp gin 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 3 free-range eggs, beaten 1 unwaxed lemon, finely grated zest 1 unwaxed lime, finely grated zest 225g/8oz plain flour 2 tsp baking powder ½ tsp bicarbonate of soda pinch salt 25g/1oz cornflour 2 tbsp soured cream 3 tbsp tonic water 2 tbsp gin 1 lemon, juice only1 tbsp gin1 tbsp tonic water3 tbsp granulated sugar 1 lemon, juice only 1 tbsp gin 1 tbsp tonic water 3 tbsp granulated sugar 175g/6oz unsalted butter, softened350g/12oz icing sugar, sifted2 tbsp tonic water2 tbsp gin1 tbsp lime juicelemon slices and lime wedges, to decorate 175g/6oz unsalted butter, softened 350g/12oz icing sugar, sifted 2 tbsp tonic water 2 tbsp gin 1 tbsp lime juice lemon slices and lime wedges, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two18cm/7in round cake tins and line the bases with baking paper.Cream together the butter and sugar until pale and light. Gradually add the eggs, mixing well between each addition. Add the lemon and lime zest and mix to combine.Sift the flour, baking powder, bicarbonate of soda, salt and cornflour over the creamed mixture and mix on a slow speed until almost combined. Add the soured cream, tonic and gin and mix until smooth. Divide the mixture evenly between the prepared tins, spread level with a palette knife and bake for 25 minutes or until golden brown and a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 15 minutes. Meanwhile, make the glaze, mix the lemon juice with the gin, tonic and granulated sugar. Prick the top of the cakes with a skewer and spoon the sugary mixture over the top of the warm cakes. Leave in the tins until completely cold.To make the frosting, beat the butter until pale and light. Gradually add the icing sugar, mixing well between each addition, until smooth. Add the tonic, gin and lime juice and mix again until smooth and well combined.Place one cake on a serving plate and spread the top with half of the frosting. Place the second cake on top and spread with the remaining frosting. Decorate with lemon slices and lime wedges. Preheat the oven to 180C/160C Fan/Gas 4. Grease two18cm/7in round cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two18cm/7in round cake tins and line the bases with baking paper. Cream together the butter and sugar until pale and light. Gradually add the eggs, mixing well between each addition. Add the lemon and lime zest and mix to combine. Cream together the butter and sugar until pale and light. Gradually add the eggs, mixing well between each addition. Add the lemon and lime zest and mix to combine. Sift the flour, baking powder, bicarbonate of soda, salt and cornflour over the creamed mixture and mix on a slow speed until almost combined. Add the soured cream, tonic and gin and mix until smooth. Sift the flour, baking powder, bicarbonate of soda, salt and cornflour over the creamed mixture and mix on a slow speed until almost combined. Add the soured cream, tonic and gin and mix until smooth. Divide the mixture evenly between the prepared tins, spread level with a palette knife and bake for 25 minutes or until golden brown and a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 15 minutes. Divide the mixture evenly between the prepared tins, spread level with a palette knife and bake for 25 minutes or until golden brown and a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for 15 minutes. Meanwhile, make the glaze, mix the lemon juice with the gin, tonic and granulated sugar. Prick the top of the cakes with a skewer and spoon the sugary mixture over the top of the warm cakes. Leave in the tins until completely cold. Meanwhile, make the glaze, mix the lemon juice with the gin, tonic and granulated sugar. Prick the top of the cakes with a skewer and spoon the sugary mixture over the top of the warm cakes. Leave in the tins until completely cold. To make the frosting, beat the butter until pale and light. Gradually add the icing sugar, mixing well between each addition, until smooth. Add the tonic, gin and lime juice and mix again until smooth and well combined. To make the frosting, beat the butter until pale and light. Gradually add the icing sugar, mixing well between each addition, until smooth. Add the tonic, gin and lime juice and mix again until smooth and well combined. Place one cake on a serving plate and spread the top with half of the frosting. Place the second cake on top and spread with the remaining frosting. Decorate with lemon slices and lime wedges. Place one cake on a serving plate and spread the top with half of the frosting. Place the second cake on top and spread with the remaining frosting. Decorate with lemon slices and lime wedges."
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} | f94e9978d220b10edee179fbb89d93ca3c85bd0db9d27cf94d01efe32e7326bf | Mary Berry's sunshine cake recipe
An average of 4.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sunshine_cake_32504_16x9.jpg This cake is a joy – banana, courgette and carrot are the hidden gems that children will not realise are there! To give added interest and texture, use fresh or dried banana slices for decoration. This is not a deep cake, as it has a closer texture than a plain sponge. 225g/8oz self-raising flour 175g/6oz caster sugar 1 tsp baking powder 4 large free-range eggs 225ml/8fl oz sunflower oil, plus extra for greasing 100g/3½oz carrot, peeled and coarsely grated 100g/3½oz overripe banana, mashed 100g/3½oz courgettes, coarsely grated 75g/2¾oz chewy dried banana slices, broken into pieces 225g/8oz self-raising flour 175g/6oz caster sugar 1 tsp baking powder 4 large free-range eggs 225ml/8fl oz sunflower oil, plus extra for greasing 100g/3½oz carrot, peeled and coarsely grated 100g/3½oz overripe banana, mashed 100g/3½oz courgettes, coarsely grated 75g/2¾oz chewy dried banana slices, broken into pieces 100g/3½oz butter, softened100g/3½oz full-fat cream cheese 1 tsp vanilla extract 225g/8oz icing sugar 100g/3½oz butter, softened 100g/3½oz full-fat cream cheese 1 tsp vanilla extract 225g/8oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper.Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.Divide the mixture between the two tins and bake for 25–30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling.To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper. Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined. Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined. Divide the mixture between the two tins and bake for 25–30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling. Divide the mixture between the two tins and bake for 25–30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling. To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy. To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy. Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve. Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve. Recipe tips This cake can be made a day ahead and iced on the day of serving. The un-iced cake freezes well. | {
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"content": "An average of 4.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sunshine_cake_32504_16x9.jpg This cake is a joy – banana, courgette and carrot are the hidden gems that children will not realise are there! To give added interest and texture, use fresh or dried banana slices for decoration. This is not a deep cake, as it has a closer texture than a plain sponge. 225g/8oz self-raising flour 175g/6oz caster sugar 1 tsp baking powder 4 large free-range eggs 225ml/8fl oz sunflower oil, plus extra for greasing 100g/3½oz carrot, peeled and coarsely grated 100g/3½oz overripe banana, mashed 100g/3½oz courgettes, coarsely grated 75g/2¾oz chewy dried banana slices, broken into pieces 225g/8oz self-raising flour 175g/6oz caster sugar 1 tsp baking powder 4 large free-range eggs 225ml/8fl oz sunflower oil, plus extra for greasing 100g/3½oz carrot, peeled and coarsely grated 100g/3½oz overripe banana, mashed 100g/3½oz courgettes, coarsely grated 75g/2¾oz chewy dried banana slices, broken into pieces 100g/3½oz butter, softened100g/3½oz full-fat cream cheese 1 tsp vanilla extract 225g/8oz icing sugar 100g/3½oz butter, softened 100g/3½oz full-fat cream cheese 1 tsp vanilla extract 225g/8oz icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper.Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.Divide the mixture between the two tins and bake for 25–30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling.To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper. Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined. Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined. Divide the mixture between the two tins and bake for 25–30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling. Divide the mixture between the two tins and bake for 25–30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling. To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy. To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy. Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve. Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve. Recipe tips This cake can be made a day ahead and iced on the day of serving. The un-iced cake freezes well."
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} | 5c75129a0bf26901f16f40fdae8ae3bfc2eb4e06fd47774eb3556380e93854de | Chocolate cake recipe
Preheat the oven to 170C/325F/Gas 3.Grease a 25cm/10in cake tin with butter and line with greaseproof paper.For the chocolate cake, in a large bowl, cream the butter and sugar together until the mixture is pale and light.In a separate bowl, stir the sunflower oil and vanilla extract into the beaten eggs.Gradually beat the egg mixture into the butter and sugar mixture, adding only a little egg mixture at a time and making sure it is well incorporated before adding more, until all of the egg mixture has been incorporated and the mixture is well combined. In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt, cinnamon and cocoa powder until well combined. Gradually fold the flour mixture to the cake batter mixture, a spoonful at a time, until all of the flour mixture has been incorporated into the cake batter.Add the flat cola to the cake batter and stir carefully until well combined.Pour the cake batter into the greased, lined cake tin. Level the top of the cake out with a palette knife or spatula.Transfer the cake to the oven and bake for 1hr 15 mins to 1hr 20 mins, checking regularly, or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake. (If the top of the cake browns too quickly during cooking, cover it with a sheet of aluminium foil.)Carefully remove the cake from its tin and set aside on a wire rack to cool. When the cake has cooled, cut the cake in half horizontally to create two thinner cakes.Spread the jam over one of the cakes, then spread the whipped cream over the jam layer. Place the second cake on top to create a sponge sandwich.Bring a little water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and allow to melt. Spread the melted chocolate over the top and sides of the cake.While the chocolate is still soft, place the jellied sweets and chocolate buttons all over the cake to decorate. Set aside to cool until the chocolate has cooled. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Grease a 25cm/10in cake tin with butter and line with greaseproof paper. Grease a 25cm/10in cake tin with butter and line with greaseproof paper. For the chocolate cake, in a large bowl, cream the butter and sugar together until the mixture is pale and light. For the chocolate cake, in a large bowl, cream the butter and sugar together until the mixture is pale and light. In a separate bowl, stir the sunflower oil and vanilla extract into the beaten eggs. In a separate bowl, stir the sunflower oil and vanilla extract into the beaten eggs. Gradually beat the egg mixture into the butter and sugar mixture, adding only a little egg mixture at a time and making sure it is well incorporated before adding more, until all of the egg mixture has been incorporated and the mixture is well combined. Gradually beat the egg mixture into the butter and sugar mixture, adding only a little egg mixture at a time and making sure it is well incorporated before adding more, until all of the egg mixture has been incorporated and the mixture is well combined. In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt, cinnamon and cocoa powder until well combined. In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt, cinnamon and cocoa powder until well combined. Gradually fold the flour mixture to the cake batter mixture, a spoonful at a time, until all of the flour mixture has been incorporated into the cake batter. Gradually fold the flour mixture to the cake batter mixture, a spoonful at a time, until all of the flour mixture has been incorporated into the cake batter. Add the flat cola to the cake batter and stir carefully until well combined. Add the flat cola to the cake batter and stir carefully until well combined. Pour the cake batter into the greased, lined cake tin. Level the top of the cake out with a palette knife or spatula. Pour the cake batter into the greased, lined cake tin. Level the top of the cake out with a palette knife or spatula. Transfer the cake to the oven and bake for 1hr 15 mins to 1hr 20 mins, checking regularly, or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake. (If the top of the cake browns too quickly during cooking, cover it with a sheet of aluminium foil.) Transfer the cake to the oven and bake for 1hr 15 mins to 1hr 20 mins, checking regularly, or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake. (If the top of the cake browns too quickly during cooking, cover it with a sheet of aluminium foil.) Carefully remove the cake from its tin and set aside on a wire rack to cool. Carefully remove the cake from its tin and set aside on a wire rack to cool. When the cake has cooled, cut the cake in half horizontally to create two thinner cakes. When the cake has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the jam over one of the cakes, then spread the whipped cream over the jam layer. Place the second cake on top to create a sponge sandwich. Spread the jam over one of the cakes, then spread the whipped cream over the jam layer. Place the second cake on top to create a sponge sandwich. Bring a little water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and allow to melt. Spread the melted chocolate over the top and sides of the cake. Bring a little water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and allow to melt. Spread the melted chocolate over the top and sides of the cake. While the chocolate is still soft, place the jellied sweets and chocolate buttons all over the cake to decorate. Set aside to cool until the chocolate has cooled. While the chocolate is still soft, place the jellied sweets and chocolate buttons all over the cake to decorate. Set aside to cool until the chocolate has cooled. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolatecake_89765",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate cake recipe",
"content": "Preheat the oven to 170C/325F/Gas 3.Grease a 25cm/10in cake tin with butter and line with greaseproof paper.For the chocolate cake, in a large bowl, cream the butter and sugar together until the mixture is pale and light.In a separate bowl, stir the sunflower oil and vanilla extract into the beaten eggs.Gradually beat the egg mixture into the butter and sugar mixture, adding only a little egg mixture at a time and making sure it is well incorporated before adding more, until all of the egg mixture has been incorporated and the mixture is well combined. In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt, cinnamon and cocoa powder until well combined. Gradually fold the flour mixture to the cake batter mixture, a spoonful at a time, until all of the flour mixture has been incorporated into the cake batter.Add the flat cola to the cake batter and stir carefully until well combined.Pour the cake batter into the greased, lined cake tin. Level the top of the cake out with a palette knife or spatula.Transfer the cake to the oven and bake for 1hr 15 mins to 1hr 20 mins, checking regularly, or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake. (If the top of the cake browns too quickly during cooking, cover it with a sheet of aluminium foil.)Carefully remove the cake from its tin and set aside on a wire rack to cool. When the cake has cooled, cut the cake in half horizontally to create two thinner cakes.Spread the jam over one of the cakes, then spread the whipped cream over the jam layer. Place the second cake on top to create a sponge sandwich.Bring a little water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and allow to melt. Spread the melted chocolate over the top and sides of the cake.While the chocolate is still soft, place the jellied sweets and chocolate buttons all over the cake to decorate. Set aside to cool until the chocolate has cooled. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Grease a 25cm/10in cake tin with butter and line with greaseproof paper. Grease a 25cm/10in cake tin with butter and line with greaseproof paper. For the chocolate cake, in a large bowl, cream the butter and sugar together until the mixture is pale and light. For the chocolate cake, in a large bowl, cream the butter and sugar together until the mixture is pale and light. In a separate bowl, stir the sunflower oil and vanilla extract into the beaten eggs. In a separate bowl, stir the sunflower oil and vanilla extract into the beaten eggs. Gradually beat the egg mixture into the butter and sugar mixture, adding only a little egg mixture at a time and making sure it is well incorporated before adding more, until all of the egg mixture has been incorporated and the mixture is well combined. Gradually beat the egg mixture into the butter and sugar mixture, adding only a little egg mixture at a time and making sure it is well incorporated before adding more, until all of the egg mixture has been incorporated and the mixture is well combined. In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt, cinnamon and cocoa powder until well combined. In a separate bowl, mix together the flour, bicarbonate of soda, baking powder, salt, cinnamon and cocoa powder until well combined. Gradually fold the flour mixture to the cake batter mixture, a spoonful at a time, until all of the flour mixture has been incorporated into the cake batter. Gradually fold the flour mixture to the cake batter mixture, a spoonful at a time, until all of the flour mixture has been incorporated into the cake batter. Add the flat cola to the cake batter and stir carefully until well combined. Add the flat cola to the cake batter and stir carefully until well combined. Pour the cake batter into the greased, lined cake tin. Level the top of the cake out with a palette knife or spatula. Pour the cake batter into the greased, lined cake tin. Level the top of the cake out with a palette knife or spatula. Transfer the cake to the oven and bake for 1hr 15 mins to 1hr 20 mins, checking regularly, or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake. (If the top of the cake browns too quickly during cooking, cover it with a sheet of aluminium foil.) Transfer the cake to the oven and bake for 1hr 15 mins to 1hr 20 mins, checking regularly, or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake. (If the top of the cake browns too quickly during cooking, cover it with a sheet of aluminium foil.) Carefully remove the cake from its tin and set aside on a wire rack to cool. Carefully remove the cake from its tin and set aside on a wire rack to cool. When the cake has cooled, cut the cake in half horizontally to create two thinner cakes. When the cake has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the jam over one of the cakes, then spread the whipped cream over the jam layer. Place the second cake on top to create a sponge sandwich. Spread the jam over one of the cakes, then spread the whipped cream over the jam layer. Place the second cake on top to create a sponge sandwich. Bring a little water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and allow to melt. Spread the melted chocolate over the top and sides of the cake. Bring a little water to the boil in a pan, reduce the heat to a simmer and suspend a heatproof bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Add the chocolate to the bowl and allow to melt. Spread the melted chocolate over the top and sides of the cake. While the chocolate is still soft, place the jellied sweets and chocolate buttons all over the cake to decorate. Set aside to cool until the chocolate has cooled. While the chocolate is still soft, place the jellied sweets and chocolate buttons all over the cake to decorate. Set aside to cool until the chocolate has cooled."
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} | 65d89a6baec2323a4ad7bd5f15d0fb1f958377828982c35b789404d9827a7815 | Persian love cake recipe
An average of 4.9 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/persian_love_cake_84924_16x9.jpg Exotic, fragrant, beautiful – what’s not to love about this luxurious cake? Topped with icing and baked in a bundt tin, it's a cake for when you're out to impress. For this recipe you will need a 23–25cm/9–10in bundt tin and a freestanding mixer or a hand-held electric mixer. 200g/7oz unsalted butter, softened, plus extra melted for greasing 225g/8oz golden caster sugar4 free-range eggs, beaten½ unwaxed lemon, finely grated zest and juice½ orange, finely grated zest and juice2 tsp rosewater or orange blossom water150g/5½oz plain flour, plus extra for dusting 2 tsp baking powder½ tsp bicarbonate of soda½ tsp ground cardamom or cinnamon100g/3½oz ground almonds100g/3½oz ground pistachios3 tbsp soured cream or natural yoghurt 200g/7oz unsalted butter, softened, plus extra melted for greasing 225g/8oz golden caster sugar 4 free-range eggs, beaten ½ unwaxed lemon, finely grated zest and juice ½ orange, finely grated zest and juice 2 tsp rosewater or orange blossom water 150g/5½oz plain flour, plus extra for dusting 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp ground cardamom or cinnamon 100g/3½oz ground almonds 100g/3½oz ground pistachios 3 tbsp soured cream or natural yoghurt 150–175g/5½–6oz icing sugar½ lemon, juice only1 tbsp orange juicea few drops rosewater1 tbsp edible dried rose petals, or fresh if available (optional)25g/1oz nibbed pistachios (see tip) 150–175g/5½–6oz icing sugar ½ lemon, juice only 1 tbsp orange juice a few drops rosewater 1 tbsp edible dried rose petals, or fresh if available (optional) 25g/1oz nibbed pistachios (see tip) Method Preheat the oven to 170C/160C Fan/Gas 3½. Brush the bundt tin with melted butter, being careful to get into every corner, and dust with flour, shaking to coat the tin, then turn it upside-down and tap to remove excess flour.In a freestanding mixer, cream together the butter and sugar for about 5 minutes, until really pale and light (alternatively use a large mixing bowl and a hand-held electric mixer). Gradually add the eggs, mixing well and scraping down the sides of the bowl with a rubber spatula between each addition. Add the lemon and orange zests, juices and rosewater and mix again. Sift the flour, baking powder, bicarbonate of soda and cardamom into the bowl. Add the ground almonds, pistachios and soured cream and mix well. Spoon the mixture into the prepared tin and spread evenly using the back of the spoon. Bake for 35–40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1–2 minutes, then carefully turn out onto a wire rack to cool completely.To decorate, beat the icing sugar with enough lemon and orange juice to make a smooth, thick but pourable icing. Add a few drops of rosewater to taste. Carefully spoon the icing over the cake, allowing it to run down the sides. Leave for 3–5 minutes for the icing to set slightly and then scatter with rose petals and pistachios. Leave to set completely before serving. Preheat the oven to 170C/160C Fan/Gas 3½. Brush the bundt tin with melted butter, being careful to get into every corner, and dust with flour, shaking to coat the tin, then turn it upside-down and tap to remove excess flour. Preheat the oven to 170C/160C Fan/Gas 3½. Brush the bundt tin with melted butter, being careful to get into every corner, and dust with flour, shaking to coat the tin, then turn it upside-down and tap to remove excess flour. In a freestanding mixer, cream together the butter and sugar for about 5 minutes, until really pale and light (alternatively use a large mixing bowl and a hand-held electric mixer). Gradually add the eggs, mixing well and scraping down the sides of the bowl with a rubber spatula between each addition. Add the lemon and orange zests, juices and rosewater and mix again. In a freestanding mixer, cream together the butter and sugar for about 5 minutes, until really pale and light (alternatively use a large mixing bowl and a hand-held electric mixer). Gradually add the eggs, mixing well and scraping down the sides of the bowl with a rubber spatula between each addition. Add the lemon and orange zests, juices and rosewater and mix again. Sift the flour, baking powder, bicarbonate of soda and cardamom into the bowl. Add the ground almonds, pistachios and soured cream and mix well. Spoon the mixture into the prepared tin and spread evenly using the back of the spoon. Sift the flour, baking powder, bicarbonate of soda and cardamom into the bowl. Add the ground almonds, pistachios and soured cream and mix well. Spoon the mixture into the prepared tin and spread evenly using the back of the spoon. Bake for 35–40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1–2 minutes, then carefully turn out onto a wire rack to cool completely. Bake for 35–40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1–2 minutes, then carefully turn out onto a wire rack to cool completely. To decorate, beat the icing sugar with enough lemon and orange juice to make a smooth, thick but pourable icing. Add a few drops of rosewater to taste. Carefully spoon the icing over the cake, allowing it to run down the sides. Leave for 3–5 minutes for the icing to set slightly and then scatter with rose petals and pistachios. Leave to set completely before serving. To decorate, beat the icing sugar with enough lemon and orange juice to make a smooth, thick but pourable icing. Add a few drops of rosewater to taste. Carefully spoon the icing over the cake, allowing it to run down the sides. Leave for 3–5 minutes for the icing to set slightly and then scatter with rose petals and pistachios. Leave to set completely before serving. Recipe tips Rose water varies hugely in strength, so go easy with it when making the icing – you can always add a little more later if needed. Nibbed pistachios are bright green and look really attractive, but can be tricky to find. Normal (unsalted) pistachios can be chopped and used instead if you prefer. Blend 100g/3½oz pistachios to make the ground pistachios. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Persian love cake recipe",
"content": "An average of 4.9 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/persian_love_cake_84924_16x9.jpg Exotic, fragrant, beautiful – what’s not to love about this luxurious cake? Topped with icing and baked in a bundt tin, it's a cake for when you're out to impress. For this recipe you will need a 23–25cm/9–10in bundt tin and a freestanding mixer or a hand-held electric mixer. 200g/7oz unsalted butter, softened, plus extra melted for greasing 225g/8oz golden caster sugar4 free-range eggs, beaten½ unwaxed lemon, finely grated zest and juice½ orange, finely grated zest and juice2 tsp rosewater or orange blossom water150g/5½oz plain flour, plus extra for dusting 2 tsp baking powder½ tsp bicarbonate of soda½ tsp ground cardamom or cinnamon100g/3½oz ground almonds100g/3½oz ground pistachios3 tbsp soured cream or natural yoghurt 200g/7oz unsalted butter, softened, plus extra melted for greasing 225g/8oz golden caster sugar 4 free-range eggs, beaten ½ unwaxed lemon, finely grated zest and juice ½ orange, finely grated zest and juice 2 tsp rosewater or orange blossom water 150g/5½oz plain flour, plus extra for dusting 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp ground cardamom or cinnamon 100g/3½oz ground almonds 100g/3½oz ground pistachios 3 tbsp soured cream or natural yoghurt 150–175g/5½–6oz icing sugar½ lemon, juice only1 tbsp orange juicea few drops rosewater1 tbsp edible dried rose petals, or fresh if available (optional)25g/1oz nibbed pistachios (see tip) 150–175g/5½–6oz icing sugar ½ lemon, juice only 1 tbsp orange juice a few drops rosewater 1 tbsp edible dried rose petals, or fresh if available (optional) 25g/1oz nibbed pistachios (see tip) Method Preheat the oven to 170C/160C Fan/Gas 3½. Brush the bundt tin with melted butter, being careful to get into every corner, and dust with flour, shaking to coat the tin, then turn it upside-down and tap to remove excess flour.In a freestanding mixer, cream together the butter and sugar for about 5 minutes, until really pale and light (alternatively use a large mixing bowl and a hand-held electric mixer). Gradually add the eggs, mixing well and scraping down the sides of the bowl with a rubber spatula between each addition. Add the lemon and orange zests, juices and rosewater and mix again. Sift the flour, baking powder, bicarbonate of soda and cardamom into the bowl. Add the ground almonds, pistachios and soured cream and mix well. Spoon the mixture into the prepared tin and spread evenly using the back of the spoon. Bake for 35–40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1–2 minutes, then carefully turn out onto a wire rack to cool completely.To decorate, beat the icing sugar with enough lemon and orange juice to make a smooth, thick but pourable icing. Add a few drops of rosewater to taste. Carefully spoon the icing over the cake, allowing it to run down the sides. Leave for 3–5 minutes for the icing to set slightly and then scatter with rose petals and pistachios. Leave to set completely before serving. Preheat the oven to 170C/160C Fan/Gas 3½. Brush the bundt tin with melted butter, being careful to get into every corner, and dust with flour, shaking to coat the tin, then turn it upside-down and tap to remove excess flour. Preheat the oven to 170C/160C Fan/Gas 3½. Brush the bundt tin with melted butter, being careful to get into every corner, and dust with flour, shaking to coat the tin, then turn it upside-down and tap to remove excess flour. In a freestanding mixer, cream together the butter and sugar for about 5 minutes, until really pale and light (alternatively use a large mixing bowl and a hand-held electric mixer). Gradually add the eggs, mixing well and scraping down the sides of the bowl with a rubber spatula between each addition. Add the lemon and orange zests, juices and rosewater and mix again. In a freestanding mixer, cream together the butter and sugar for about 5 minutes, until really pale and light (alternatively use a large mixing bowl and a hand-held electric mixer). Gradually add the eggs, mixing well and scraping down the sides of the bowl with a rubber spatula between each addition. Add the lemon and orange zests, juices and rosewater and mix again. Sift the flour, baking powder, bicarbonate of soda and cardamom into the bowl. Add the ground almonds, pistachios and soured cream and mix well. Spoon the mixture into the prepared tin and spread evenly using the back of the spoon. Sift the flour, baking powder, bicarbonate of soda and cardamom into the bowl. Add the ground almonds, pistachios and soured cream and mix well. Spoon the mixture into the prepared tin and spread evenly using the back of the spoon. Bake for 35–40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1–2 minutes, then carefully turn out onto a wire rack to cool completely. Bake for 35–40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1–2 minutes, then carefully turn out onto a wire rack to cool completely. To decorate, beat the icing sugar with enough lemon and orange juice to make a smooth, thick but pourable icing. Add a few drops of rosewater to taste. Carefully spoon the icing over the cake, allowing it to run down the sides. Leave for 3–5 minutes for the icing to set slightly and then scatter with rose petals and pistachios. Leave to set completely before serving. To decorate, beat the icing sugar with enough lemon and orange juice to make a smooth, thick but pourable icing. Add a few drops of rosewater to taste. Carefully spoon the icing over the cake, allowing it to run down the sides. Leave for 3–5 minutes for the icing to set slightly and then scatter with rose petals and pistachios. Leave to set completely before serving. Recipe tips Rose water varies hugely in strength, so go easy with it when making the icing – you can always add a little more later if needed. Nibbed pistachios are bright green and look really attractive, but can be tricky to find. Normal (unsalted) pistachios can be chopped and used instead if you prefer. Blend 100g/3½oz pistachios to make the ground pistachios."
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"$oid": "68bad35feb3bdbfd0cc01139"
} | b21af9bb04e01d4bef368b27d4baccb0899aae2b79180be721a42b1bf7e1cd86 | Salted caramel cake recipe
An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_cake_79493_16x9.jpg An incredibly moreish salted caramel cake using a little tinned caramel and light muscovado sugar to give the sponge a lovely caramel flavour. The rest of the caramel goes into the icing which is topped with salted caramel fudge for an indulgent cake with a beautifully moist texture. For this recipe you will need 2 x 20cm/8in sandwich tins. 225g/8oz baking spread, from the fridge, plus extra for greasing175g/6oz caster sugar55g/2oz light muscovado sugar4 free-range eggs1 tsp vanilla extract225g/8oz self-raising flour1 tsp baking powder1 tbsp milk1 x 397g tin caramel½ tsp fine sea salt 225g/8oz baking spread, from the fridge, plus extra for greasing 175g/6oz caster sugar 55g/2oz light muscovado sugar 4 free-range eggs 1 tsp vanilla extract 225g/8oz self-raising flour 1 tsp baking powder 1 tbsp milk 1 x 397g tin caramel ½ tsp fine sea salt 250g/9oz unsalted butter, very soft250g/9oz icing sugar½ tsp fine sea salt115g/4oz salted caramel fudge, chopped into small pieces 250g/9oz unsalted butter, very soft 250g/9oz icing sugar ½ tsp fine sea salt 115g/4oz salted caramel fudge, chopped into small pieces Method Grease and line 2 x 20cm/8in sandwich tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk. Spoon into the prepared tins and level the surfaces. Bake for 25-30 minutes, until well risen and coming away from the sides of the tins. Remove from the tins and leave to cool on a wire rack.Meanwhile, to make the icing, measure the butter and icing sugar into a bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you don’t overbeat as it might split.Place one cake on a stand or serving plate and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the top and sides of the cake. Sprinkle with the chopped fudge. Cut into wedges to serve. Grease and line 2 x 20cm/8in sandwich tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm/8in sandwich tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk. Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk. Spoon into the prepared tins and level the surfaces. Bake for 25-30 minutes, until well risen and coming away from the sides of the tins. Remove from the tins and leave to cool on a wire rack. Spoon into the prepared tins and level the surfaces. Bake for 25-30 minutes, until well risen and coming away from the sides of the tins. Remove from the tins and leave to cool on a wire rack. Meanwhile, to make the icing, measure the butter and icing sugar into a bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you don’t overbeat as it might split. Meanwhile, to make the icing, measure the butter and icing sugar into a bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you don’t overbeat as it might split. Place one cake on a stand or serving plate and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the top and sides of the cake. Sprinkle with the chopped fudge. Cut into wedges to serve. Place one cake on a stand or serving plate and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the top and sides of the cake. Sprinkle with the chopped fudge. Cut into wedges to serve. Recipe tips This cake freezes well un-iced. The cake can be made a day ahead. | {
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"url": "https://www.bbc.co.uk/food/recipes/salted_caramel_cake_79493",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Salted caramel cake recipe",
"content": "An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_cake_79493_16x9.jpg An incredibly moreish salted caramel cake using a little tinned caramel and light muscovado sugar to give the sponge a lovely caramel flavour. The rest of the caramel goes into the icing which is topped with salted caramel fudge for an indulgent cake with a beautifully moist texture. For this recipe you will need 2 x 20cm/8in sandwich tins. 225g/8oz baking spread, from the fridge, plus extra for greasing175g/6oz caster sugar55g/2oz light muscovado sugar4 free-range eggs1 tsp vanilla extract225g/8oz self-raising flour1 tsp baking powder1 tbsp milk1 x 397g tin caramel½ tsp fine sea salt 225g/8oz baking spread, from the fridge, plus extra for greasing 175g/6oz caster sugar 55g/2oz light muscovado sugar 4 free-range eggs 1 tsp vanilla extract 225g/8oz self-raising flour 1 tsp baking powder 1 tbsp milk 1 x 397g tin caramel ½ tsp fine sea salt 250g/9oz unsalted butter, very soft250g/9oz icing sugar½ tsp fine sea salt115g/4oz salted caramel fudge, chopped into small pieces 250g/9oz unsalted butter, very soft 250g/9oz icing sugar ½ tsp fine sea salt 115g/4oz salted caramel fudge, chopped into small pieces Method Grease and line 2 x 20cm/8in sandwich tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk. Spoon into the prepared tins and level the surfaces. Bake for 25-30 minutes, until well risen and coming away from the sides of the tins. Remove from the tins and leave to cool on a wire rack.Meanwhile, to make the icing, measure the butter and icing sugar into a bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you don’t overbeat as it might split.Place one cake on a stand or serving plate and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the top and sides of the cake. Sprinkle with the chopped fudge. Cut into wedges to serve. Grease and line 2 x 20cm/8in sandwich tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm/8in sandwich tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk. Measure the baking spread, sugars, eggs, vanilla, flour, baking powder, milk, 3 tablespoons of the caramel and the salt into a large bowl. Beat for 2 minutes using an electric hand whisk. Spoon into the prepared tins and level the surfaces. Bake for 25-30 minutes, until well risen and coming away from the sides of the tins. Remove from the tins and leave to cool on a wire rack. Spoon into the prepared tins and level the surfaces. Bake for 25-30 minutes, until well risen and coming away from the sides of the tins. Remove from the tins and leave to cool on a wire rack. Meanwhile, to make the icing, measure the butter and icing sugar into a bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you don’t overbeat as it might split. Meanwhile, to make the icing, measure the butter and icing sugar into a bowl. Whisk together with an electric hand whisk until pale and creamy. Add the salt and the remaining caramel from the tin and whisk until just mixed. Make sure you don’t overbeat as it might split. Place one cake on a stand or serving plate and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the top and sides of the cake. Sprinkle with the chopped fudge. Cut into wedges to serve. Place one cake on a stand or serving plate and spread a third of the icing over the top. Place the second cake on top. Spread the remaining icing over the top and sides of the cake. Sprinkle with the chopped fudge. Cut into wedges to serve. Recipe tips This cake freezes well un-iced. The cake can be made a day ahead."
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"$oid": "68bad35feb3bdbfd0cc0113a"
} | 5d6883f3f4d29cda3c36a28c55abe1aca9938bbf6efde5d5c92035efe2aaeb04 | Strawberry cake with lemon curd recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cricket_cake_with_30136_16x9.jpg Enjoy this spectacular layered strawberry cake with luscious lemon curd after a long and lazy game of cricket. Or, like us, just while watching the cricket. Equipment: You will need two 20cm/8in sandwich tins. 4 large free-range eggs225g/8oz self-raising flour225g/8oz caster sugar225g/8oz butter or baking spread, softened and chopped, plus extra for greasing1 unwaxed lemon, finely grated zest only1 level tsp baking powder500g/1lb 2oz strawberries, hulled (leaving 3 whole)450ml/16fl oz double cream, whipped6 tbsp lemon curd 4 large free-range eggs 225g/8oz self-raising flour 225g/8oz caster sugar 225g/8oz butter or baking spread, softened and chopped, plus extra for greasing 1 unwaxed lemon, finely grated zest only 1 level tsp baking powder 500g/1lb 2oz strawberries, hulled (leaving 3 whole) 450ml/16fl oz double cream, whipped 6 tbsp lemon curd 6 tbsp lemon curd Method Preheat the oven to 180C/160C Fan/Gas 4. Line two 20cm/8in sandwich tins with discs of non-stick baking paper and grease well.Put the eggs, flour, sugar, butter, lemon zest and baking powder in a bowl and beat until smooth and combined. Divide between the tins and level the top.Bake for about 25 minutes, or until the cake is well-risen, golden and shrinking away from the sides of the tins. Set aside to cool for 15 minutes in the tins. Remove from the tin onto a wire cooling rack and allow to cool completely.Cut the three or four whole strawberries in half through the stalk and set aside to decorate. Slice the remaining strawberries.Slice each cake in half horizontally and sit one slice on a cake stand. Spread with a quarter of the whipped cream, then 2 tablespoons of lemon curd, then a third of the sliced strawberries. Continue layering the cake. Finish with a large dollop of cream in the centre of the top slice, then decorate with the reserved green-topped strawberries. Cut into wedges to serve. Preheat the oven to 180C/160C Fan/Gas 4. Line two 20cm/8in sandwich tins with discs of non-stick baking paper and grease well. Preheat the oven to 180C/160C Fan/Gas 4. Line two 20cm/8in sandwich tins with discs of non-stick baking paper and grease well. Put the eggs, flour, sugar, butter, lemon zest and baking powder in a bowl and beat until smooth and combined. Divide between the tins and level the top. Put the eggs, flour, sugar, butter, lemon zest and baking powder in a bowl and beat until smooth and combined. Divide between the tins and level the top. Bake for about 25 minutes, or until the cake is well-risen, golden and shrinking away from the sides of the tins. Set aside to cool for 15 minutes in the tins. Remove from the tin onto a wire cooling rack and allow to cool completely. Bake for about 25 minutes, or until the cake is well-risen, golden and shrinking away from the sides of the tins. Set aside to cool for 15 minutes in the tins. Remove from the tin onto a wire cooling rack and allow to cool completely. Cut the three or four whole strawberries in half through the stalk and set aside to decorate. Slice the remaining strawberries. Cut the three or four whole strawberries in half through the stalk and set aside to decorate. Slice the remaining strawberries. Slice each cake in half horizontally and sit one slice on a cake stand. Spread with a quarter of the whipped cream, then 2 tablespoons of lemon curd, then a third of the sliced strawberries. Slice each cake in half horizontally and sit one slice on a cake stand. Spread with a quarter of the whipped cream, then 2 tablespoons of lemon curd, then a third of the sliced strawberries. Continue layering the cake. Finish with a large dollop of cream in the centre of the top slice, then decorate with the reserved green-topped strawberries. Cut into wedges to serve. Continue layering the cake. Finish with a large dollop of cream in the centre of the top slice, then decorate with the reserved green-topped strawberries. Cut into wedges to serve. | {
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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/cricket_cake_with_30136_16x9.jpg Enjoy this spectacular layered strawberry cake with luscious lemon curd after a long and lazy game of cricket. Or, like us, just while watching the cricket. Equipment: You will need two 20cm/8in sandwich tins. 4 large free-range eggs225g/8oz self-raising flour225g/8oz caster sugar225g/8oz butter or baking spread, softened and chopped, plus extra for greasing1 unwaxed lemon, finely grated zest only1 level tsp baking powder500g/1lb 2oz strawberries, hulled (leaving 3 whole)450ml/16fl oz double cream, whipped6 tbsp lemon curd 4 large free-range eggs 225g/8oz self-raising flour 225g/8oz caster sugar 225g/8oz butter or baking spread, softened and chopped, plus extra for greasing 1 unwaxed lemon, finely grated zest only 1 level tsp baking powder 500g/1lb 2oz strawberries, hulled (leaving 3 whole) 450ml/16fl oz double cream, whipped 6 tbsp lemon curd 6 tbsp lemon curd Method Preheat the oven to 180C/160C Fan/Gas 4. Line two 20cm/8in sandwich tins with discs of non-stick baking paper and grease well.Put the eggs, flour, sugar, butter, lemon zest and baking powder in a bowl and beat until smooth and combined. Divide between the tins and level the top.Bake for about 25 minutes, or until the cake is well-risen, golden and shrinking away from the sides of the tins. Set aside to cool for 15 minutes in the tins. Remove from the tin onto a wire cooling rack and allow to cool completely.Cut the three or four whole strawberries in half through the stalk and set aside to decorate. Slice the remaining strawberries.Slice each cake in half horizontally and sit one slice on a cake stand. Spread with a quarter of the whipped cream, then 2 tablespoons of lemon curd, then a third of the sliced strawberries. Continue layering the cake. Finish with a large dollop of cream in the centre of the top slice, then decorate with the reserved green-topped strawberries. Cut into wedges to serve. Preheat the oven to 180C/160C Fan/Gas 4. Line two 20cm/8in sandwich tins with discs of non-stick baking paper and grease well. Preheat the oven to 180C/160C Fan/Gas 4. Line two 20cm/8in sandwich tins with discs of non-stick baking paper and grease well. Put the eggs, flour, sugar, butter, lemon zest and baking powder in a bowl and beat until smooth and combined. Divide between the tins and level the top. Put the eggs, flour, sugar, butter, lemon zest and baking powder in a bowl and beat until smooth and combined. Divide between the tins and level the top. Bake for about 25 minutes, or until the cake is well-risen, golden and shrinking away from the sides of the tins. Set aside to cool for 15 minutes in the tins. Remove from the tin onto a wire cooling rack and allow to cool completely. Bake for about 25 minutes, or until the cake is well-risen, golden and shrinking away from the sides of the tins. Set aside to cool for 15 minutes in the tins. Remove from the tin onto a wire cooling rack and allow to cool completely. Cut the three or four whole strawberries in half through the stalk and set aside to decorate. Slice the remaining strawberries. Cut the three or four whole strawberries in half through the stalk and set aside to decorate. Slice the remaining strawberries. Slice each cake in half horizontally and sit one slice on a cake stand. Spread with a quarter of the whipped cream, then 2 tablespoons of lemon curd, then a third of the sliced strawberries. Slice each cake in half horizontally and sit one slice on a cake stand. Spread with a quarter of the whipped cream, then 2 tablespoons of lemon curd, then a third of the sliced strawberries. Continue layering the cake. Finish with a large dollop of cream in the centre of the top slice, then decorate with the reserved green-topped strawberries. Cut into wedges to serve. Continue layering the cake. Finish with a large dollop of cream in the centre of the top slice, then decorate with the reserved green-topped strawberries. Cut into wedges to serve."
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} | 5677cf914cf480603d747305e1ef48e982dd65745b61e37aff404fdd9d51c2f6 | Chocolate reflection cake recipe
An average of 3.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_reflection_23487_16x9.jpg A dazzling cake that's perfect for any celebration. The cake itself is easy to make, so you can put your efforts into the icing glaze. Equipment: You will need 2 loose-bottomed cake tins, 20cm/8in wide. 50g/1¾oz cocoa powder6 tbsp boiling water3 large free-range eggs50ml/2fl oz full-fat milk175g/6oz self-raising flour1 tsp baking powder100g/3½oz baking spread, plus extra for greasing275g/9¾oz caster sugar 50g/1¾oz cocoa powder 6 tbsp boiling water 3 large free-range eggs 50ml/2fl oz full-fat milk 175g/6oz self-raising flour 1 tsp baking powder 100g/3½oz baking spread, plus extra for greasing 275g/9¾oz caster sugar 7 sheets (11g) leaf gelatine225g/8oz caster sugar75g/2¾oz cocoa powder5 tbsp double cream50g/1¾oz dark chocolate, chopped into chunks2 tbsp apricot jam, sieved 7 sheets (11g) leaf gelatine 225g/8oz caster sugar 75g/2¾oz cocoa powder 5 tbsp double cream 50g/1¾oz dark chocolate, chopped into chunks 2 tbsp apricot jam, sieved 300ml/10fl oz double cream, whipped until stiff peaks form10 strawberries 300ml/10fl oz double cream, whipped until stiff peaks form 10 strawberries Method Preheat the oven to 180C/160C Fan/Gas 4. Line the base of two 20cm/8in loose-bottomed cake tins with baking paper and grease the sides with baking spread. Sieve the cocoa powder into a large mixing bowl. Add the water and stir until you have a smooth paste. Add the remaining ingredients. Whisk together using an electric hand whisk until light and fluffy. Spoon into the two tins and level the tops. Bake for 20–25 minutes, until well risen and coming away from the sides of the tins. Transfer to a wire rack to cool. To make the icing, put the gelatine leaves in a shallow bowl of cold water for 5 minutes until soft.Put the sugar, cocoa powder, cream and 125ml/4fl oz water into a saucepan over a medium heat. Stir until melted, then bring up to the boil and stir until smooth. Remove from the heat and stir in the chocolate. Leave to cool for 5 minutes. Squeeze any liquid from the gelatine leaves and stir into the chocolate mixture until dissolved. Pour through a sieve into a bowl and leave to cool and thicken in the fridge for about an hour, until it reaches the consistency of thick mayonnaise. Slice each cake in half horizonatally. Put one cake half on a wire rack and smooth a layer of whipped cream on top. Continue this process so you have four layers of cake and three layers of cream. Press the cakes down between each layer so the cream comes right to the edges and the cakes are level at the sides. Smooth around the edges with a palette knife so the excess cream very lightly covers the sides and gives a smooth edge. Gently warm the apricot jam and brush lightly over the cake, covering the sides and top. Chill in the fridge for 15 minutes.Put about 100ml/3½fl oz of the icing in a heatproof bowl and gently melt over a pan of simmering water. Dip half of each strawberry in the melted icing. Put on baking paper to set.Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the remaining icing over the cake and smooth over the top and sides. Be very careful doing this, you want a smooth shiny icing. Leave for an hour or so to set. Arrange the glazed strawberries around the bottom edge of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Line the base of two 20cm/8in loose-bottomed cake tins with baking paper and grease the sides with baking spread. Preheat the oven to 180C/160C Fan/Gas 4. Line the base of two 20cm/8in loose-bottomed cake tins with baking paper and grease the sides with baking spread. Sieve the cocoa powder into a large mixing bowl. Add the water and stir until you have a smooth paste. Add the remaining ingredients. Whisk together using an electric hand whisk until light and fluffy. Spoon into the two tins and level the tops. Sieve the cocoa powder into a large mixing bowl. Add the water and stir until you have a smooth paste. Add the remaining ingredients. Whisk together using an electric hand whisk until light and fluffy. Spoon into the two tins and level the tops. Bake for 20–25 minutes, until well risen and coming away from the sides of the tins. Transfer to a wire rack to cool. Bake for 20–25 minutes, until well risen and coming away from the sides of the tins. Transfer to a wire rack to cool. To make the icing, put the gelatine leaves in a shallow bowl of cold water for 5 minutes until soft. To make the icing, put the gelatine leaves in a shallow bowl of cold water for 5 minutes until soft. Put the sugar, cocoa powder, cream and 125ml/4fl oz water into a saucepan over a medium heat. Stir until melted, then bring up to the boil and stir until smooth. Remove from the heat and stir in the chocolate. Leave to cool for 5 minutes. Put the sugar, cocoa powder, cream and 125ml/4fl oz water into a saucepan over a medium heat. Stir until melted, then bring up to the boil and stir until smooth. Remove from the heat and stir in the chocolate. Leave to cool for 5 minutes. Squeeze any liquid from the gelatine leaves and stir into the chocolate mixture until dissolved. Pour through a sieve into a bowl and leave to cool and thicken in the fridge for about an hour, until it reaches the consistency of thick mayonnaise. Squeeze any liquid from the gelatine leaves and stir into the chocolate mixture until dissolved. Pour through a sieve into a bowl and leave to cool and thicken in the fridge for about an hour, until it reaches the consistency of thick mayonnaise. Slice each cake in half horizonatally. Put one cake half on a wire rack and smooth a layer of whipped cream on top. Continue this process so you have four layers of cake and three layers of cream. Press the cakes down between each layer so the cream comes right to the edges and the cakes are level at the sides. Smooth around the edges with a palette knife so the excess cream very lightly covers the sides and gives a smooth edge. Slice each cake in half horizonatally. Put one cake half on a wire rack and smooth a layer of whipped cream on top. Continue this process so you have four layers of cake and three layers of cream. Press the cakes down between each layer so the cream comes right to the edges and the cakes are level at the sides. Smooth around the edges with a palette knife so the excess cream very lightly covers the sides and gives a smooth edge. Gently warm the apricot jam and brush lightly over the cake, covering the sides and top. Chill in the fridge for 15 minutes. Gently warm the apricot jam and brush lightly over the cake, covering the sides and top. Chill in the fridge for 15 minutes. Put about 100ml/3½fl oz of the icing in a heatproof bowl and gently melt over a pan of simmering water. Dip half of each strawberry in the melted icing. Put on baking paper to set. Put about 100ml/3½fl oz of the icing in a heatproof bowl and gently melt over a pan of simmering water. Dip half of each strawberry in the melted icing. Put on baking paper to set. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the remaining icing over the cake and smooth over the top and sides. Be very careful doing this, you want a smooth shiny icing. Leave for an hour or so to set. Arrange the glazed strawberries around the bottom edge of the cake. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the remaining icing over the cake and smooth over the top and sides. Be very careful doing this, you want a smooth shiny icing. Leave for an hour or so to set. Arrange the glazed strawberries around the bottom edge of the cake. Recipe tips The cake can be made and iced up to a day ahead and kept in the fridge. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chocolate reflection cake recipe",
"content": "An average of 3.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_reflection_23487_16x9.jpg A dazzling cake that's perfect for any celebration. The cake itself is easy to make, so you can put your efforts into the icing glaze. Equipment: You will need 2 loose-bottomed cake tins, 20cm/8in wide. 50g/1¾oz cocoa powder6 tbsp boiling water3 large free-range eggs50ml/2fl oz full-fat milk175g/6oz self-raising flour1 tsp baking powder100g/3½oz baking spread, plus extra for greasing275g/9¾oz caster sugar 50g/1¾oz cocoa powder 6 tbsp boiling water 3 large free-range eggs 50ml/2fl oz full-fat milk 175g/6oz self-raising flour 1 tsp baking powder 100g/3½oz baking spread, plus extra for greasing 275g/9¾oz caster sugar 7 sheets (11g) leaf gelatine225g/8oz caster sugar75g/2¾oz cocoa powder5 tbsp double cream50g/1¾oz dark chocolate, chopped into chunks2 tbsp apricot jam, sieved 7 sheets (11g) leaf gelatine 225g/8oz caster sugar 75g/2¾oz cocoa powder 5 tbsp double cream 50g/1¾oz dark chocolate, chopped into chunks 2 tbsp apricot jam, sieved 300ml/10fl oz double cream, whipped until stiff peaks form10 strawberries 300ml/10fl oz double cream, whipped until stiff peaks form 10 strawberries Method Preheat the oven to 180C/160C Fan/Gas 4. Line the base of two 20cm/8in loose-bottomed cake tins with baking paper and grease the sides with baking spread. Sieve the cocoa powder into a large mixing bowl. Add the water and stir until you have a smooth paste. Add the remaining ingredients. Whisk together using an electric hand whisk until light and fluffy. Spoon into the two tins and level the tops. Bake for 20–25 minutes, until well risen and coming away from the sides of the tins. Transfer to a wire rack to cool. To make the icing, put the gelatine leaves in a shallow bowl of cold water for 5 minutes until soft.Put the sugar, cocoa powder, cream and 125ml/4fl oz water into a saucepan over a medium heat. Stir until melted, then bring up to the boil and stir until smooth. Remove from the heat and stir in the chocolate. Leave to cool for 5 minutes. Squeeze any liquid from the gelatine leaves and stir into the chocolate mixture until dissolved. Pour through a sieve into a bowl and leave to cool and thicken in the fridge for about an hour, until it reaches the consistency of thick mayonnaise. Slice each cake in half horizonatally. Put one cake half on a wire rack and smooth a layer of whipped cream on top. Continue this process so you have four layers of cake and three layers of cream. Press the cakes down between each layer so the cream comes right to the edges and the cakes are level at the sides. Smooth around the edges with a palette knife so the excess cream very lightly covers the sides and gives a smooth edge. Gently warm the apricot jam and brush lightly over the cake, covering the sides and top. Chill in the fridge for 15 minutes.Put about 100ml/3½fl oz of the icing in a heatproof bowl and gently melt over a pan of simmering water. Dip half of each strawberry in the melted icing. Put on baking paper to set.Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the remaining icing over the cake and smooth over the top and sides. Be very careful doing this, you want a smooth shiny icing. Leave for an hour or so to set. Arrange the glazed strawberries around the bottom edge of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Line the base of two 20cm/8in loose-bottomed cake tins with baking paper and grease the sides with baking spread. Preheat the oven to 180C/160C Fan/Gas 4. Line the base of two 20cm/8in loose-bottomed cake tins with baking paper and grease the sides with baking spread. Sieve the cocoa powder into a large mixing bowl. Add the water and stir until you have a smooth paste. Add the remaining ingredients. Whisk together using an electric hand whisk until light and fluffy. Spoon into the two tins and level the tops. Sieve the cocoa powder into a large mixing bowl. Add the water and stir until you have a smooth paste. Add the remaining ingredients. Whisk together using an electric hand whisk until light and fluffy. Spoon into the two tins and level the tops. Bake for 20–25 minutes, until well risen and coming away from the sides of the tins. Transfer to a wire rack to cool. Bake for 20–25 minutes, until well risen and coming away from the sides of the tins. Transfer to a wire rack to cool. To make the icing, put the gelatine leaves in a shallow bowl of cold water for 5 minutes until soft. To make the icing, put the gelatine leaves in a shallow bowl of cold water for 5 minutes until soft. Put the sugar, cocoa powder, cream and 125ml/4fl oz water into a saucepan over a medium heat. Stir until melted, then bring up to the boil and stir until smooth. Remove from the heat and stir in the chocolate. Leave to cool for 5 minutes. Put the sugar, cocoa powder, cream and 125ml/4fl oz water into a saucepan over a medium heat. Stir until melted, then bring up to the boil and stir until smooth. Remove from the heat and stir in the chocolate. Leave to cool for 5 minutes. Squeeze any liquid from the gelatine leaves and stir into the chocolate mixture until dissolved. Pour through a sieve into a bowl and leave to cool and thicken in the fridge for about an hour, until it reaches the consistency of thick mayonnaise. Squeeze any liquid from the gelatine leaves and stir into the chocolate mixture until dissolved. Pour through a sieve into a bowl and leave to cool and thicken in the fridge for about an hour, until it reaches the consistency of thick mayonnaise. Slice each cake in half horizonatally. Put one cake half on a wire rack and smooth a layer of whipped cream on top. Continue this process so you have four layers of cake and three layers of cream. Press the cakes down between each layer so the cream comes right to the edges and the cakes are level at the sides. Smooth around the edges with a palette knife so the excess cream very lightly covers the sides and gives a smooth edge. Slice each cake in half horizonatally. Put one cake half on a wire rack and smooth a layer of whipped cream on top. Continue this process so you have four layers of cake and three layers of cream. Press the cakes down between each layer so the cream comes right to the edges and the cakes are level at the sides. Smooth around the edges with a palette knife so the excess cream very lightly covers the sides and gives a smooth edge. Gently warm the apricot jam and brush lightly over the cake, covering the sides and top. Chill in the fridge for 15 minutes. Gently warm the apricot jam and brush lightly over the cake, covering the sides and top. Chill in the fridge for 15 minutes. Put about 100ml/3½fl oz of the icing in a heatproof bowl and gently melt over a pan of simmering water. Dip half of each strawberry in the melted icing. Put on baking paper to set. Put about 100ml/3½fl oz of the icing in a heatproof bowl and gently melt over a pan of simmering water. Dip half of each strawberry in the melted icing. Put on baking paper to set. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the remaining icing over the cake and smooth over the top and sides. Be very careful doing this, you want a smooth shiny icing. Leave for an hour or so to set. Arrange the glazed strawberries around the bottom edge of the cake. Once the cake has finished cooling in the fridge, transfer to a wire cooling rack placed on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the remaining icing over the cake and smooth over the top and sides. Be very careful doing this, you want a smooth shiny icing. Leave for an hour or so to set. Arrange the glazed strawberries around the bottom edge of the cake. Recipe tips The cake can be made and iced up to a day ahead and kept in the fridge."
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} | b45de32cf87fc3f0d2fc17549de705c825789f6253521727f58bbd79f77cd3ee | Lemon drizzle swirls recipe
An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_drizzle_swirls_69883_16x9.jpg These lemon drizzle swirls are pure, edible joy. Soft sweet dough, swirled with lemon zest and drizzled in a thick, creamy, lemony frosting with a tiny kiss of cardamom. 600g/1lb 5oz strong white bread flour, plus extra for dusting 14g/½oz fast-action yeast 75g/2⅔oz golden caster sugar 90g/3¼oz unsalted butter, softened 275ml/9½fl oz lukewarm full-fat milk1 tsp almond extract 1 medium free-range egg flavourless oil, for greasing the tin 600g/1lb 5oz strong white bread flour, plus extra for dusting 14g/½oz fast-action yeast 75g/2⅔oz golden caster sugar 90g/3¼oz unsalted butter, softened 275ml/9½fl oz lukewarm full-fat milk 1 tsp almond extract 1 medium free-range egg flavourless oil, for greasing the tin 45g/1½oz unsalted butter, softened 175g/6oz golden caster sugar 2 lemons, zest only 4 cardamom pods, seeds removed and crushed to a fine powdera pinch of salt 45g/1½oz unsalted butter, softened 175g/6oz golden caster sugar 2 lemons, zest only 4 cardamom pods, seeds removed and crushed to a fine powder a pinch of salt 110g/4oz unsalted butter, softened 250g/9oz full-fat cream cheese 5 tbsp icing sugar 1 tbsp vanilla bean paste 1 lemon, zest only 110g/4oz unsalted butter, softened 250g/9oz full-fat cream cheese 5 tbsp icing sugar 1 tbsp vanilla bean paste 1 lemon, zest only Method Start by making the dough. Put the flour, yeast and sugar in a mixing bowl or the bowl of a freestanding mixer. Mix well. Rub in the softened butter using the tips of your fingers until there are no large lumps left. Create a well in the centre. In a bowl or jug, whisk together the milk, almond extract and egg. Pour this into the dry mixture. Attach the dough hook and mix. If there are still dry bits on the base, add a spoonful of water at a time until there are none remaining. As soon as it has come together, knead on high for 7 minutes. Alternatively, bring the dough together and knead by hand until smooth and silky.Shape the dough into a neat ball, cover with cling film and leave in a warm place until doubled in size. Make the filling by mixing all the ingredients together and set aside. Grease a 30x24cm/12x9½in brownie tin with oil. Once the dough has doubled in size, dust the work surface with flour and tip it out. Roll it into a 50x30cm/20x12in rectangle, keeping the longer side closest to you. Spoon the filling on top and spread all over using the back of a spoon. Roll up the dough from the long side (like a Swiss roll). Cut into 12 equal pieces. Place into the tray swirl-side up with a little space between each piece. Grease a piece of cling film and cover the tray. Leave in a warm place to prove again until the edges of the buns just touch. Preheat the oven to 180C/160C Fan/Gas 4. Remove the cling film and bake for 20 minutes. Leave to cool until just warm. Make the frosting by mixing all the ingredients together in a bowl. Generously spread all over the cooled buns. Tear, share... and enjoy. Start by making the dough. Put the flour, yeast and sugar in a mixing bowl or the bowl of a freestanding mixer. Mix well. Rub in the softened butter using the tips of your fingers until there are no large lumps left. Create a well in the centre. Start by making the dough. Put the flour, yeast and sugar in a mixing bowl or the bowl of a freestanding mixer. Mix well. Rub in the softened butter using the tips of your fingers until there are no large lumps left. Create a well in the centre. In a bowl or jug, whisk together the milk, almond extract and egg. Pour this into the dry mixture. Attach the dough hook and mix. If there are still dry bits on the base, add a spoonful of water at a time until there are none remaining. As soon as it has come together, knead on high for 7 minutes. Alternatively, bring the dough together and knead by hand until smooth and silky. In a bowl or jug, whisk together the milk, almond extract and egg. Pour this into the dry mixture. Attach the dough hook and mix. If there are still dry bits on the base, add a spoonful of water at a time until there are none remaining. As soon as it has come together, knead on high for 7 minutes. Alternatively, bring the dough together and knead by hand until smooth and silky. Shape the dough into a neat ball, cover with cling film and leave in a warm place until doubled in size. Shape the dough into a neat ball, cover with cling film and leave in a warm place until doubled in size. Make the filling by mixing all the ingredients together and set aside. Grease a 30x24cm/12x9½in brownie tin with oil. Make the filling by mixing all the ingredients together and set aside. Grease a 30x24cm/12x9½in brownie tin with oil. Once the dough has doubled in size, dust the work surface with flour and tip it out. Roll it into a 50x30cm/20x12in rectangle, keeping the longer side closest to you. Spoon the filling on top and spread all over using the back of a spoon. Roll up the dough from the long side (like a Swiss roll). Cut into 12 equal pieces. Place into the tray swirl-side up with a little space between each piece. Grease a piece of cling film and cover the tray. Leave in a warm place to prove again until the edges of the buns just touch. Once the dough has doubled in size, dust the work surface with flour and tip it out. Roll it into a 50x30cm/20x12in rectangle, keeping the longer side closest to you. Spoon the filling on top and spread all over using the back of a spoon. Roll up the dough from the long side (like a Swiss roll). Cut into 12 equal pieces. Place into the tray swirl-side up with a little space between each piece. Grease a piece of cling film and cover the tray. Leave in a warm place to prove again until the edges of the buns just touch. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the cling film and bake for 20 minutes. Leave to cool until just warm. Remove the cling film and bake for 20 minutes. Leave to cool until just warm. Make the frosting by mixing all the ingredients together in a bowl. Generously spread all over the cooled buns. Tear, share... and enjoy. Make the frosting by mixing all the ingredients together in a bowl. Generously spread all over the cooled buns. Tear, share... and enjoy. | {
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"url": "https://www.bbc.co.uk/food/recipes/lemon_drizzle_swirls_69883",
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"title": "Lemon drizzle swirls recipe",
"content": "An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_drizzle_swirls_69883_16x9.jpg These lemon drizzle swirls are pure, edible joy. Soft sweet dough, swirled with lemon zest and drizzled in a thick, creamy, lemony frosting with a tiny kiss of cardamom. 600g/1lb 5oz strong white bread flour, plus extra for dusting 14g/½oz fast-action yeast 75g/2⅔oz golden caster sugar 90g/3¼oz unsalted butter, softened 275ml/9½fl oz lukewarm full-fat milk1 tsp almond extract 1 medium free-range egg flavourless oil, for greasing the tin 600g/1lb 5oz strong white bread flour, plus extra for dusting 14g/½oz fast-action yeast 75g/2⅔oz golden caster sugar 90g/3¼oz unsalted butter, softened 275ml/9½fl oz lukewarm full-fat milk 1 tsp almond extract 1 medium free-range egg flavourless oil, for greasing the tin 45g/1½oz unsalted butter, softened 175g/6oz golden caster sugar 2 lemons, zest only 4 cardamom pods, seeds removed and crushed to a fine powdera pinch of salt 45g/1½oz unsalted butter, softened 175g/6oz golden caster sugar 2 lemons, zest only 4 cardamom pods, seeds removed and crushed to a fine powder a pinch of salt 110g/4oz unsalted butter, softened 250g/9oz full-fat cream cheese 5 tbsp icing sugar 1 tbsp vanilla bean paste 1 lemon, zest only 110g/4oz unsalted butter, softened 250g/9oz full-fat cream cheese 5 tbsp icing sugar 1 tbsp vanilla bean paste 1 lemon, zest only Method Start by making the dough. Put the flour, yeast and sugar in a mixing bowl or the bowl of a freestanding mixer. Mix well. Rub in the softened butter using the tips of your fingers until there are no large lumps left. Create a well in the centre. In a bowl or jug, whisk together the milk, almond extract and egg. Pour this into the dry mixture. Attach the dough hook and mix. If there are still dry bits on the base, add a spoonful of water at a time until there are none remaining. As soon as it has come together, knead on high for 7 minutes. Alternatively, bring the dough together and knead by hand until smooth and silky.Shape the dough into a neat ball, cover with cling film and leave in a warm place until doubled in size. Make the filling by mixing all the ingredients together and set aside. Grease a 30x24cm/12x9½in brownie tin with oil. Once the dough has doubled in size, dust the work surface with flour and tip it out. Roll it into a 50x30cm/20x12in rectangle, keeping the longer side closest to you. Spoon the filling on top and spread all over using the back of a spoon. Roll up the dough from the long side (like a Swiss roll). Cut into 12 equal pieces. Place into the tray swirl-side up with a little space between each piece. Grease a piece of cling film and cover the tray. Leave in a warm place to prove again until the edges of the buns just touch. Preheat the oven to 180C/160C Fan/Gas 4. Remove the cling film and bake for 20 minutes. Leave to cool until just warm. Make the frosting by mixing all the ingredients together in a bowl. Generously spread all over the cooled buns. Tear, share... and enjoy. Start by making the dough. Put the flour, yeast and sugar in a mixing bowl or the bowl of a freestanding mixer. Mix well. Rub in the softened butter using the tips of your fingers until there are no large lumps left. Create a well in the centre. Start by making the dough. Put the flour, yeast and sugar in a mixing bowl or the bowl of a freestanding mixer. Mix well. Rub in the softened butter using the tips of your fingers until there are no large lumps left. Create a well in the centre. In a bowl or jug, whisk together the milk, almond extract and egg. Pour this into the dry mixture. Attach the dough hook and mix. If there are still dry bits on the base, add a spoonful of water at a time until there are none remaining. As soon as it has come together, knead on high for 7 minutes. Alternatively, bring the dough together and knead by hand until smooth and silky. In a bowl or jug, whisk together the milk, almond extract and egg. Pour this into the dry mixture. Attach the dough hook and mix. If there are still dry bits on the base, add a spoonful of water at a time until there are none remaining. As soon as it has come together, knead on high for 7 minutes. Alternatively, bring the dough together and knead by hand until smooth and silky. Shape the dough into a neat ball, cover with cling film and leave in a warm place until doubled in size. Shape the dough into a neat ball, cover with cling film and leave in a warm place until doubled in size. Make the filling by mixing all the ingredients together and set aside. Grease a 30x24cm/12x9½in brownie tin with oil. Make the filling by mixing all the ingredients together and set aside. Grease a 30x24cm/12x9½in brownie tin with oil. Once the dough has doubled in size, dust the work surface with flour and tip it out. Roll it into a 50x30cm/20x12in rectangle, keeping the longer side closest to you. Spoon the filling on top and spread all over using the back of a spoon. Roll up the dough from the long side (like a Swiss roll). Cut into 12 equal pieces. Place into the tray swirl-side up with a little space between each piece. Grease a piece of cling film and cover the tray. Leave in a warm place to prove again until the edges of the buns just touch. Once the dough has doubled in size, dust the work surface with flour and tip it out. Roll it into a 50x30cm/20x12in rectangle, keeping the longer side closest to you. Spoon the filling on top and spread all over using the back of a spoon. Roll up the dough from the long side (like a Swiss roll). Cut into 12 equal pieces. Place into the tray swirl-side up with a little space between each piece. Grease a piece of cling film and cover the tray. Leave in a warm place to prove again until the edges of the buns just touch. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Remove the cling film and bake for 20 minutes. Leave to cool until just warm. Remove the cling film and bake for 20 minutes. Leave to cool until just warm. Make the frosting by mixing all the ingredients together in a bowl. Generously spread all over the cooled buns. Tear, share... and enjoy. Make the frosting by mixing all the ingredients together in a bowl. Generously spread all over the cooled buns. Tear, share... and enjoy."
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} | e19305a9b19044e5bfc7e863f887185c919da03a75320fc14bcb414db7747f64 | Nadiya's raspberry cheesecake croissants recipe
An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesecake_croissants_47098_16x9.jpg Cheesecake for breakfast anyone? These are so simple to make for weekend guests or on special days. For this recipe you will need a 12-hole muffin tray. 250g/9oz ricotta (or soft full-fat cream cheese)2 tbsp caster sugar (or vanilla sugar, if you have any)1 tsp vanilla extract (optional)150g/5½oz fresh or frozen raspberries2 tbsp plain flour1 free-range egg6 all-butter croissants 250g/9oz ricotta (or soft full-fat cream cheese) 2 tbsp caster sugar (or vanilla sugar, if you have any) 1 tsp vanilla extract (optional) 150g/5½oz fresh or frozen raspberries 2 tbsp plain flour 1 free-range egg 6 all-butter croissants Method Preheat the oven to 200C/180C/Gas 6 and have a 12-hole muffin tray at the ready (to give the six croissants room!)Put the ricotta in a bowl and whisk to loosen, then add the sugar and vanilla (if using) and mix really well. Add the raspberries and give them a stir, so that they don’t break up too much, but bleed enough to give that lovely marbled effect.Add the flour and egg to the remaining mixture and mix really well.Cut each croissant horizontally, the way you would cut them if you were going to butter and jam them, but not all the way through. Open each croissant up and fit them inside the cavities of your muffin tray – you are aiming for what looks like a croissant shell cup. You might need to press lightly, to open the cavity. Do this to all 6 croissants, then fill with the ricotta mixture.Bake in the oven for 15 minutes – there should be a gentle wobble in the centre. These are delicious eaten straightaway, but equally delicious chilled from the fridge if you have any left over. They will keep for 3 days in the fridge.If you plan on freezing them, pop them into a freezer bag (if you have several, freeze them uncovered on a tray for an hour first, then pop into a freezer bag). Preheat the oven to 200C/180C/Gas 6 and have a 12-hole muffin tray at the ready (to give the six croissants room!) Preheat the oven to 200C/180C/Gas 6 and have a 12-hole muffin tray at the ready (to give the six croissants room!) Put the ricotta in a bowl and whisk to loosen, then add the sugar and vanilla (if using) and mix really well. Add the raspberries and give them a stir, so that they don’t break up too much, but bleed enough to give that lovely marbled effect. Put the ricotta in a bowl and whisk to loosen, then add the sugar and vanilla (if using) and mix really well. Add the raspberries and give them a stir, so that they don’t break up too much, but bleed enough to give that lovely marbled effect. Add the flour and egg to the remaining mixture and mix really well. Add the flour and egg to the remaining mixture and mix really well. Cut each croissant horizontally, the way you would cut them if you were going to butter and jam them, but not all the way through. Open each croissant up and fit them inside the cavities of your muffin tray – you are aiming for what looks like a croissant shell cup. You might need to press lightly, to open the cavity. Do this to all 6 croissants, then fill with the ricotta mixture. Cut each croissant horizontally, the way you would cut them if you were going to butter and jam them, but not all the way through. Open each croissant up and fit them inside the cavities of your muffin tray – you are aiming for what looks like a croissant shell cup. You might need to press lightly, to open the cavity. Do this to all 6 croissants, then fill with the ricotta mixture. Bake in the oven for 15 minutes – there should be a gentle wobble in the centre. These are delicious eaten straightaway, but equally delicious chilled from the fridge if you have any left over. They will keep for 3 days in the fridge. Bake in the oven for 15 minutes – there should be a gentle wobble in the centre. These are delicious eaten straightaway, but equally delicious chilled from the fridge if you have any left over. They will keep for 3 days in the fridge. If you plan on freezing them, pop them into a freezer bag (if you have several, freeze them uncovered on a tray for an hour first, then pop into a freezer bag). If you plan on freezing them, pop them into a freezer bag (if you have several, freeze them uncovered on a tray for an hour first, then pop into a freezer bag). Recipe tips You can double the quantities of cheese, caster sugar, vanilla extract and raspberries to make creamy raspberry overnight oats. While the croissants are baking, add 150ml/5fl oz of full-fat milk to the mixture with 150g/5½oz of uncooked porridge oats and mix through. Pop the lid on and put it into the fridge. The oats will be ready to eat the next morning, or the morning after that. Add a drizzle of honey if liked. | {
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"title": "Nadiya's raspberry cheesecake croissants recipe",
"content": "An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesecake_croissants_47098_16x9.jpg Cheesecake for breakfast anyone? These are so simple to make for weekend guests or on special days. For this recipe you will need a 12-hole muffin tray. 250g/9oz ricotta (or soft full-fat cream cheese)2 tbsp caster sugar (or vanilla sugar, if you have any)1 tsp vanilla extract (optional)150g/5½oz fresh or frozen raspberries2 tbsp plain flour1 free-range egg6 all-butter croissants 250g/9oz ricotta (or soft full-fat cream cheese) 2 tbsp caster sugar (or vanilla sugar, if you have any) 1 tsp vanilla extract (optional) 150g/5½oz fresh or frozen raspberries 2 tbsp plain flour 1 free-range egg 6 all-butter croissants Method Preheat the oven to 200C/180C/Gas 6 and have a 12-hole muffin tray at the ready (to give the six croissants room!)Put the ricotta in a bowl and whisk to loosen, then add the sugar and vanilla (if using) and mix really well. Add the raspberries and give them a stir, so that they don’t break up too much, but bleed enough to give that lovely marbled effect.Add the flour and egg to the remaining mixture and mix really well.Cut each croissant horizontally, the way you would cut them if you were going to butter and jam them, but not all the way through. Open each croissant up and fit them inside the cavities of your muffin tray – you are aiming for what looks like a croissant shell cup. You might need to press lightly, to open the cavity. Do this to all 6 croissants, then fill with the ricotta mixture.Bake in the oven for 15 minutes – there should be a gentle wobble in the centre. These are delicious eaten straightaway, but equally delicious chilled from the fridge if you have any left over. They will keep for 3 days in the fridge.If you plan on freezing them, pop them into a freezer bag (if you have several, freeze them uncovered on a tray for an hour first, then pop into a freezer bag). Preheat the oven to 200C/180C/Gas 6 and have a 12-hole muffin tray at the ready (to give the six croissants room!) Preheat the oven to 200C/180C/Gas 6 and have a 12-hole muffin tray at the ready (to give the six croissants room!) Put the ricotta in a bowl and whisk to loosen, then add the sugar and vanilla (if using) and mix really well. Add the raspberries and give them a stir, so that they don’t break up too much, but bleed enough to give that lovely marbled effect. Put the ricotta in a bowl and whisk to loosen, then add the sugar and vanilla (if using) and mix really well. Add the raspberries and give them a stir, so that they don’t break up too much, but bleed enough to give that lovely marbled effect. Add the flour and egg to the remaining mixture and mix really well. Add the flour and egg to the remaining mixture and mix really well. Cut each croissant horizontally, the way you would cut them if you were going to butter and jam them, but not all the way through. Open each croissant up and fit them inside the cavities of your muffin tray – you are aiming for what looks like a croissant shell cup. You might need to press lightly, to open the cavity. Do this to all 6 croissants, then fill with the ricotta mixture. Cut each croissant horizontally, the way you would cut them if you were going to butter and jam them, but not all the way through. Open each croissant up and fit them inside the cavities of your muffin tray – you are aiming for what looks like a croissant shell cup. You might need to press lightly, to open the cavity. Do this to all 6 croissants, then fill with the ricotta mixture. Bake in the oven for 15 minutes – there should be a gentle wobble in the centre. These are delicious eaten straightaway, but equally delicious chilled from the fridge if you have any left over. They will keep for 3 days in the fridge. Bake in the oven for 15 minutes – there should be a gentle wobble in the centre. These are delicious eaten straightaway, but equally delicious chilled from the fridge if you have any left over. They will keep for 3 days in the fridge. If you plan on freezing them, pop them into a freezer bag (if you have several, freeze them uncovered on a tray for an hour first, then pop into a freezer bag). If you plan on freezing them, pop them into a freezer bag (if you have several, freeze them uncovered on a tray for an hour first, then pop into a freezer bag). Recipe tips You can double the quantities of cheese, caster sugar, vanilla extract and raspberries to make creamy raspberry overnight oats. While the croissants are baking, add 150ml/5fl oz of full-fat milk to the mixture with 150g/5½oz of uncooked porridge oats and mix through. Pop the lid on and put it into the fridge. The oats will be ready to eat the next morning, or the morning after that. Add a drizzle of honey if liked."
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} | a1f4bf1c3d862780b4420bf96d62a1c00f10d2d3a917913d4a1406f4d29f3f83 | Mary Berry's orange cake recipe
An average of 4.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/definitiveorangecake_72228_16x9.jpg Zest up your baking with Mary Berry's super-easy orange cake. It's perfect for Mother's Day. Equipment and preparation: You will need two loose-bottomed 20cm/8in sandwich tins, 4cm/1½in deep. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar4 free-range eggs220g/7¾oz self-raising flour2 level tsp baking powder1 orange, finely grated zest only 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 220g/7¾oz self-raising flour 2 level tsp baking powder 1 orange, finely grated zest only 75g/2¾oz unsalted butter, softened150g/5oz icing sugar, sifted1 orange, finely grated zest and 2 tbsp juice 75g/2¾oz unsalted butter, softened 150g/5oz icing sugar, sifted 1 orange, finely grated zest and 2 tbsp juice orange zest orange zest Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon).Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.Choose the cake with the best top, then put the other cake top-down onto a serving plate. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon). Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon). Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests. | {
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"title": "Mary Berry's orange cake recipe",
"content": "An average of 4.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/definitiveorangecake_72228_16x9.jpg Zest up your baking with Mary Berry's super-easy orange cake. It's perfect for Mother's Day. Equipment and preparation: You will need two loose-bottomed 20cm/8in sandwich tins, 4cm/1½in deep. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar4 free-range eggs220g/7¾oz self-raising flour2 level tsp baking powder1 orange, finely grated zest only 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 220g/7¾oz self-raising flour 2 level tsp baking powder 1 orange, finely grated zest only 75g/2¾oz unsalted butter, softened150g/5oz icing sugar, sifted1 orange, finely grated zest and 2 tbsp juice 75g/2¾oz unsalted butter, softened 150g/5oz icing sugar, sifted 1 orange, finely grated zest and 2 tbsp juice orange zest orange zest Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon).Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.Choose the cake with the best top, then put the other cake top-down onto a serving plate. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon). Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can beat by hand using a wooden spoon). Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25 minutes, or until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests. Beat together the filling ingredients and spread on one side of the cake, put the other cake on top (top upwards) and spread the rest of the orange cream on top. Decorate with spiralled orange zests."
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} | 1b55e702ca747064181c41702ea8a12d268d5aac7f8bfc1f8ee223a0b12dd8ad | Summer party gâteau recipe
This recipe is best started the day before you want to serve it. You will need two 23cm/9in round cake tins with 5cm/2in sides. Preheat the oven to 180C/160C Fan/Gas 4, then grease the tins with butter and line the bases with baking paper.To make the sponges, put four of the eggs and half the caster sugar in a bowl and, using an electric hand whisk or food mixer, whisk until thick, pale and fluffy. When you lift the whisk, the batter dropping from it should leave a trail in the mixture below.Sift half the flour into the mixture, and gently fold in to combine. Drizzle half the cooled melted butter around the outside of the mixture and carefully fold in before pouring into one of the prepared cake tins.To make the second sponge, simply repeat steps two and three, and pour into the second tin.Bake both sponges at the same time in the oven for about 30 minutes, or until pale golden-brown, firm in the middle and shrinking away from the sides of the tin. If not baking on the same shelf, you may need to swap the tins around halfway through to ensure you get an even bake.Remove from the oven and, after 10 minutes, release from the tins and set aside to cool completely on a wire rack. Remove the lining paper and, using a bread knife, slice each sponge in half horizontally to give four layers in total.Whip the cream in a bowl until it forms firm peaks. Reserve 4 tablespoons for decorating the top of the cake, and then divide the remaining whipped cream into three. Divide a mixture of the three different berries into three piles, reserving a handful of each for the top of the cake.Place one layer of sponge on a large plate, then spread with a third of the whipped cream, scatter over a third of the mixed berries, making sure they come around the edge of the cream, so they can be seen. Add another layer of sponge on top and repeat until you have three layers, topped with a final layer of sponge.To decorate the top, spread the reserved cream in a small circle in the centre of the sponge and arrange the remaining berries on top. Cover carefully with cling film and put in the fridge to settle – for a few hours, but overnight if possible. When you are ready to serve, dust the gâteau with icing sugar and cut into slices. This recipe is best started the day before you want to serve it. You will need two 23cm/9in round cake tins with 5cm/2in sides. Preheat the oven to 180C/160C Fan/Gas 4, then grease the tins with butter and line the bases with baking paper. This recipe is best started the day before you want to serve it. You will need two 23cm/9in round cake tins with 5cm/2in sides. Preheat the oven to 180C/160C Fan/Gas 4, then grease the tins with butter and line the bases with baking paper. To make the sponges, put four of the eggs and half the caster sugar in a bowl and, using an electric hand whisk or food mixer, whisk until thick, pale and fluffy. When you lift the whisk, the batter dropping from it should leave a trail in the mixture below. To make the sponges, put four of the eggs and half the caster sugar in a bowl and, using an electric hand whisk or food mixer, whisk until thick, pale and fluffy. When you lift the whisk, the batter dropping from it should leave a trail in the mixture below. Sift half the flour into the mixture, and gently fold in to combine. Drizzle half the cooled melted butter around the outside of the mixture and carefully fold in before pouring into one of the prepared cake tins. Sift half the flour into the mixture, and gently fold in to combine. Drizzle half the cooled melted butter around the outside of the mixture and carefully fold in before pouring into one of the prepared cake tins. To make the second sponge, simply repeat steps two and three, and pour into the second tin. To make the second sponge, simply repeat steps two and three, and pour into the second tin. Bake both sponges at the same time in the oven for about 30 minutes, or until pale golden-brown, firm in the middle and shrinking away from the sides of the tin. If not baking on the same shelf, you may need to swap the tins around halfway through to ensure you get an even bake. Bake both sponges at the same time in the oven for about 30 minutes, or until pale golden-brown, firm in the middle and shrinking away from the sides of the tin. If not baking on the same shelf, you may need to swap the tins around halfway through to ensure you get an even bake. Remove from the oven and, after 10 minutes, release from the tins and set aside to cool completely on a wire rack. Remove the lining paper and, using a bread knife, slice each sponge in half horizontally to give four layers in total. Remove from the oven and, after 10 minutes, release from the tins and set aside to cool completely on a wire rack. Remove the lining paper and, using a bread knife, slice each sponge in half horizontally to give four layers in total. Whip the cream in a bowl until it forms firm peaks. Reserve 4 tablespoons for decorating the top of the cake, and then divide the remaining whipped cream into three. Divide a mixture of the three different berries into three piles, reserving a handful of each for the top of the cake. Whip the cream in a bowl until it forms firm peaks. Reserve 4 tablespoons for decorating the top of the cake, and then divide the remaining whipped cream into three. Divide a mixture of the three different berries into three piles, reserving a handful of each for the top of the cake. Place one layer of sponge on a large plate, then spread with a third of the whipped cream, scatter over a third of the mixed berries, making sure they come around the edge of the cream, so they can be seen. Add another layer of sponge on top and repeat until you have three layers, topped with a final layer of sponge. Place one layer of sponge on a large plate, then spread with a third of the whipped cream, scatter over a third of the mixed berries, making sure they come around the edge of the cream, so they can be seen. Add another layer of sponge on top and repeat until you have three layers, topped with a final layer of sponge. To decorate the top, spread the reserved cream in a small circle in the centre of the sponge and arrange the remaining berries on top. Cover carefully with cling film and put in the fridge to settle – for a few hours, but overnight if possible. When you are ready to serve, dust the gâteau with icing sugar and cut into slices. To decorate the top, spread the reserved cream in a small circle in the centre of the sponge and arrange the remaining berries on top. Cover carefully with cling film and put in the fridge to settle – for a few hours, but overnight if possible. When you are ready to serve, dust the gâteau with icing sugar and cut into slices. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Summer party gâteau recipe",
"content": "This recipe is best started the day before you want to serve it. You will need two 23cm/9in round cake tins with 5cm/2in sides. Preheat the oven to 180C/160C Fan/Gas 4, then grease the tins with butter and line the bases with baking paper.To make the sponges, put four of the eggs and half the caster sugar in a bowl and, using an electric hand whisk or food mixer, whisk until thick, pale and fluffy. When you lift the whisk, the batter dropping from it should leave a trail in the mixture below.Sift half the flour into the mixture, and gently fold in to combine. Drizzle half the cooled melted butter around the outside of the mixture and carefully fold in before pouring into one of the prepared cake tins.To make the second sponge, simply repeat steps two and three, and pour into the second tin.Bake both sponges at the same time in the oven for about 30 minutes, or until pale golden-brown, firm in the middle and shrinking away from the sides of the tin. If not baking on the same shelf, you may need to swap the tins around halfway through to ensure you get an even bake.Remove from the oven and, after 10 minutes, release from the tins and set aside to cool completely on a wire rack. Remove the lining paper and, using a bread knife, slice each sponge in half horizontally to give four layers in total.Whip the cream in a bowl until it forms firm peaks. Reserve 4 tablespoons for decorating the top of the cake, and then divide the remaining whipped cream into three. Divide a mixture of the three different berries into three piles, reserving a handful of each for the top of the cake.Place one layer of sponge on a large plate, then spread with a third of the whipped cream, scatter over a third of the mixed berries, making sure they come around the edge of the cream, so they can be seen. Add another layer of sponge on top and repeat until you have three layers, topped with a final layer of sponge.To decorate the top, spread the reserved cream in a small circle in the centre of the sponge and arrange the remaining berries on top. Cover carefully with cling film and put in the fridge to settle – for a few hours, but overnight if possible. When you are ready to serve, dust the gâteau with icing sugar and cut into slices. This recipe is best started the day before you want to serve it. You will need two 23cm/9in round cake tins with 5cm/2in sides. Preheat the oven to 180C/160C Fan/Gas 4, then grease the tins with butter and line the bases with baking paper. This recipe is best started the day before you want to serve it. You will need two 23cm/9in round cake tins with 5cm/2in sides. Preheat the oven to 180C/160C Fan/Gas 4, then grease the tins with butter and line the bases with baking paper. To make the sponges, put four of the eggs and half the caster sugar in a bowl and, using an electric hand whisk or food mixer, whisk until thick, pale and fluffy. When you lift the whisk, the batter dropping from it should leave a trail in the mixture below. To make the sponges, put four of the eggs and half the caster sugar in a bowl and, using an electric hand whisk or food mixer, whisk until thick, pale and fluffy. When you lift the whisk, the batter dropping from it should leave a trail in the mixture below. Sift half the flour into the mixture, and gently fold in to combine. Drizzle half the cooled melted butter around the outside of the mixture and carefully fold in before pouring into one of the prepared cake tins. Sift half the flour into the mixture, and gently fold in to combine. Drizzle half the cooled melted butter around the outside of the mixture and carefully fold in before pouring into one of the prepared cake tins. To make the second sponge, simply repeat steps two and three, and pour into the second tin. To make the second sponge, simply repeat steps two and three, and pour into the second tin. Bake both sponges at the same time in the oven for about 30 minutes, or until pale golden-brown, firm in the middle and shrinking away from the sides of the tin. If not baking on the same shelf, you may need to swap the tins around halfway through to ensure you get an even bake. Bake both sponges at the same time in the oven for about 30 minutes, or until pale golden-brown, firm in the middle and shrinking away from the sides of the tin. If not baking on the same shelf, you may need to swap the tins around halfway through to ensure you get an even bake. Remove from the oven and, after 10 minutes, release from the tins and set aside to cool completely on a wire rack. Remove the lining paper and, using a bread knife, slice each sponge in half horizontally to give four layers in total. Remove from the oven and, after 10 minutes, release from the tins and set aside to cool completely on a wire rack. Remove the lining paper and, using a bread knife, slice each sponge in half horizontally to give four layers in total. Whip the cream in a bowl until it forms firm peaks. Reserve 4 tablespoons for decorating the top of the cake, and then divide the remaining whipped cream into three. Divide a mixture of the three different berries into three piles, reserving a handful of each for the top of the cake. Whip the cream in a bowl until it forms firm peaks. Reserve 4 tablespoons for decorating the top of the cake, and then divide the remaining whipped cream into three. Divide a mixture of the three different berries into three piles, reserving a handful of each for the top of the cake. Place one layer of sponge on a large plate, then spread with a third of the whipped cream, scatter over a third of the mixed berries, making sure they come around the edge of the cream, so they can be seen. Add another layer of sponge on top and repeat until you have three layers, topped with a final layer of sponge. Place one layer of sponge on a large plate, then spread with a third of the whipped cream, scatter over a third of the mixed berries, making sure they come around the edge of the cream, so they can be seen. Add another layer of sponge on top and repeat until you have three layers, topped with a final layer of sponge. To decorate the top, spread the reserved cream in a small circle in the centre of the sponge and arrange the remaining berries on top. Cover carefully with cling film and put in the fridge to settle – for a few hours, but overnight if possible. When you are ready to serve, dust the gâteau with icing sugar and cut into slices. To decorate the top, spread the reserved cream in a small circle in the centre of the sponge and arrange the remaining berries on top. Cover carefully with cling film and put in the fridge to settle – for a few hours, but overnight if possible. When you are ready to serve, dust the gâteau with icing sugar and cut into slices."
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} | 96645f782354cc8cdf7f1f1d73e94baa91092d35c5c13874e999ffb39d0dd6e5 | Banana cake recipe
An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_and_maple_syrup_03992_16x9.jpg This delicious banana cake is the perfect way to use up over-ripe bananas, and makes a moreish teatime treat. 200g/7oz butter, softened, plus extra for greasing400g/14oz plain flour, plus extra for dusting4 ripe bananas, peeled200ml/7fl oz maple syrup25-50ml/1-2fl oz milk (optional)150g/5¼oz caster sugar4 free-range eggs2 tsp baking powder100g/3½oz pecan nuts, roughly chopped200ml/7fl oz double cream 200g/7oz butter, softened, plus extra for greasing 400g/14oz plain flour, plus extra for dusting 4 ripe bananas, peeled 200ml/7fl oz maple syrup 25-50ml/1-2fl oz milk (optional) 150g/5¼oz caster sugar 4 free-range eggs 2 tsp baking powder 100g/3½oz pecan nuts, roughly chopped 200ml/7fl oz double cream Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour.Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary.In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture.Add the baking powder, flour, banana purée and three-quarters of the pecan nuts to the bowl. Gently fold the mixture together until just combined.Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake.Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled.Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour. Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary. Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture. Add the baking powder, flour, banana purée and three-quarters of the pecan nuts to the bowl. Gently fold the mixture together until just combined. Add the baking powder, flour, banana purée and three-quarters of the pecan nuts to the bowl. Gently fold the mixture together until just combined. Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake. Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake. Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely. Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely. Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled. Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled. Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve. Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve. | {
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"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Banana cake recipe",
"content": "An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/banana_and_maple_syrup_03992_16x9.jpg This delicious banana cake is the perfect way to use up over-ripe bananas, and makes a moreish teatime treat. 200g/7oz butter, softened, plus extra for greasing400g/14oz plain flour, plus extra for dusting4 ripe bananas, peeled200ml/7fl oz maple syrup25-50ml/1-2fl oz milk (optional)150g/5¼oz caster sugar4 free-range eggs2 tsp baking powder100g/3½oz pecan nuts, roughly chopped200ml/7fl oz double cream 200g/7oz butter, softened, plus extra for greasing 400g/14oz plain flour, plus extra for dusting 4 ripe bananas, peeled 200ml/7fl oz maple syrup 25-50ml/1-2fl oz milk (optional) 150g/5¼oz caster sugar 4 free-range eggs 2 tsp baking powder 100g/3½oz pecan nuts, roughly chopped 200ml/7fl oz double cream Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour.Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary.In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture.Add the baking powder, flour, banana purée and three-quarters of the pecan nuts to the bowl. Gently fold the mixture together until just combined.Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake.Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled.Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour. Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary. Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture. Add the baking powder, flour, banana purée and three-quarters of the pecan nuts to the bowl. Gently fold the mixture together until just combined. Add the baking powder, flour, banana purée and three-quarters of the pecan nuts to the bowl. Gently fold the mixture together until just combined. Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake. Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake. Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely. Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely. Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled. Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled. Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve. Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve."
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"$oid": "68bad361eb3bdbfd0cc01141"
} | c59bec41d20c136dc7b3dd36659f1217cbc614d6435a41283488bf140eb1c4fa | Christmas Genoa cake recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_christmas_genoa_32386_16x9.jpg Mary Berry's delectably moist and fruity cake is a wonderful alternative to traditional Christmas cake. It serves 12. 350g/12oz red or natural (uncoloured) glacé cherries, rinsed, dried and cut into quarters225g/8oz tinned pineapple in pineapple juice, drained, dried and roughly chopped50g/2oz ready-to-eat dried apricots, chopped100g/3½oz blanched almonds, roughly chopped2 lemons, finely grated zest only350g/12oz sultanas250g/9oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugar5 large free-range eggs, lightly beaten250g/9oz self-raising flour75g/2½oz ground almonds 350g/12oz red or natural (uncoloured) glacé cherries, rinsed, dried and cut into quarters 225g/8oz tinned pineapple in pineapple juice, drained, dried and roughly chopped 50g/2oz ready-to-eat dried apricots, chopped 100g/3½oz blanched almonds, roughly chopped 2 lemons, finely grated zest only 350g/12oz sultanas 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 5 large free-range eggs, lightly beaten 250g/9oz self-raising flour 75g/2½oz ground almonds small handful blanched whole almondssmall handful walnut halvessmall handful red or natural (uncoloured) glacé cherries, halved50g/1¾oz whole orange peel (available from health-food shops), cut into pieces100g/3½oz apricot jam small handful blanched whole almonds small handful walnut halves small handful red or natural (uncoloured) glacé cherries, halved 50g/1¾oz whole orange peel (available from health-food shops), cut into pieces 100g/3½oz apricot jam Method Preheat the oven to 160C/140C Fan/Gas 3. Grease a deep, 23cm/9in round cake tin with butter, then line the base and sides with a double layer of baking parchment.In a bowl, gently mix together the cherries, pineapple, apricots, almonds, lemon zest and sultanas until well combined. Set aside.In a food processor, cream the butter and sugar until light and fluffy. Pour in the beaten eggs a little at a time, adding a spoonful of the flour to prevent the mixture from curdling and pulsing after each addition. Carefully fold the remaining flour and ground almonds into the cake mixture using a metal spoon, then gently fold in the fruit and nut mixture until just combined. Pour the cake mixture into the prepared tin and smooth the surface using a palette knife.For the topping, decorate the cake with the blanched whole almonds, walnut halves, glacé cherry halves and orange peel.Bake the cake in the oven for 2-2¼ hours, or until golden-brown on top and cooked through. (The cake is cooked through when a skewer inserted into the centre of the cake comes out clean.) Cover the cake loosely with aluminium foil after one hour to prevent the top from becoming too dark.Set the cake aside in its tin to cool for 30 minutes, then remove from the tin, peel the baking parchment away from the sides and place onto a wire rack to cool completely. Meanwhile, heat the apricot jam in a small pan over a low heat, then strain through a fine sieve to remove any pieces of fruit. When the cake has cooled, brush the top all over with the warm apricot jam. Wrap a ribbon around the cake and tie with a bow, if desired, then serve. Preheat the oven to 160C/140C Fan/Gas 3. Grease a deep, 23cm/9in round cake tin with butter, then line the base and sides with a double layer of baking parchment. Preheat the oven to 160C/140C Fan/Gas 3. Grease a deep, 23cm/9in round cake tin with butter, then line the base and sides with a double layer of baking parchment. In a bowl, gently mix together the cherries, pineapple, apricots, almonds, lemon zest and sultanas until well combined. Set aside. In a bowl, gently mix together the cherries, pineapple, apricots, almonds, lemon zest and sultanas until well combined. Set aside. In a food processor, cream the butter and sugar until light and fluffy. Pour in the beaten eggs a little at a time, adding a spoonful of the flour to prevent the mixture from curdling and pulsing after each addition. In a food processor, cream the butter and sugar until light and fluffy. Pour in the beaten eggs a little at a time, adding a spoonful of the flour to prevent the mixture from curdling and pulsing after each addition. Carefully fold the remaining flour and ground almonds into the cake mixture using a metal spoon, then gently fold in the fruit and nut mixture until just combined. Carefully fold the remaining flour and ground almonds into the cake mixture using a metal spoon, then gently fold in the fruit and nut mixture until just combined. Pour the cake mixture into the prepared tin and smooth the surface using a palette knife. Pour the cake mixture into the prepared tin and smooth the surface using a palette knife. For the topping, decorate the cake with the blanched whole almonds, walnut halves, glacé cherry halves and orange peel. For the topping, decorate the cake with the blanched whole almonds, walnut halves, glacé cherry halves and orange peel. Bake the cake in the oven for 2-2¼ hours, or until golden-brown on top and cooked through. (The cake is cooked through when a skewer inserted into the centre of the cake comes out clean.) Cover the cake loosely with aluminium foil after one hour to prevent the top from becoming too dark. Bake the cake in the oven for 2-2¼ hours, or until golden-brown on top and cooked through. (The cake is cooked through when a skewer inserted into the centre of the cake comes out clean.) Cover the cake loosely with aluminium foil after one hour to prevent the top from becoming too dark. Set the cake aside in its tin to cool for 30 minutes, then remove from the tin, peel the baking parchment away from the sides and place onto a wire rack to cool completely. Set the cake aside in its tin to cool for 30 minutes, then remove from the tin, peel the baking parchment away from the sides and place onto a wire rack to cool completely. Meanwhile, heat the apricot jam in a small pan over a low heat, then strain through a fine sieve to remove any pieces of fruit. When the cake has cooled, brush the top all over with the warm apricot jam. Wrap a ribbon around the cake and tie with a bow, if desired, then serve. Meanwhile, heat the apricot jam in a small pan over a low heat, then strain through a fine sieve to remove any pieces of fruit. When the cake has cooled, brush the top all over with the warm apricot jam. Wrap a ribbon around the cake and tie with a bow, if desired, then serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas Genoa cake recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marys_christmas_genoa_32386_16x9.jpg Mary Berry's delectably moist and fruity cake is a wonderful alternative to traditional Christmas cake. It serves 12. 350g/12oz red or natural (uncoloured) glacé cherries, rinsed, dried and cut into quarters225g/8oz tinned pineapple in pineapple juice, drained, dried and roughly chopped50g/2oz ready-to-eat dried apricots, chopped100g/3½oz blanched almonds, roughly chopped2 lemons, finely grated zest only350g/12oz sultanas250g/9oz unsalted butter, softened, plus extra for greasing250g/9oz caster sugar5 large free-range eggs, lightly beaten250g/9oz self-raising flour75g/2½oz ground almonds 350g/12oz red or natural (uncoloured) glacé cherries, rinsed, dried and cut into quarters 225g/8oz tinned pineapple in pineapple juice, drained, dried and roughly chopped 50g/2oz ready-to-eat dried apricots, chopped 100g/3½oz blanched almonds, roughly chopped 2 lemons, finely grated zest only 350g/12oz sultanas 250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 5 large free-range eggs, lightly beaten 250g/9oz self-raising flour 75g/2½oz ground almonds small handful blanched whole almondssmall handful walnut halvessmall handful red or natural (uncoloured) glacé cherries, halved50g/1¾oz whole orange peel (available from health-food shops), cut into pieces100g/3½oz apricot jam small handful blanched whole almonds small handful walnut halves small handful red or natural (uncoloured) glacé cherries, halved 50g/1¾oz whole orange peel (available from health-food shops), cut into pieces 100g/3½oz apricot jam Method Preheat the oven to 160C/140C Fan/Gas 3. Grease a deep, 23cm/9in round cake tin with butter, then line the base and sides with a double layer of baking parchment.In a bowl, gently mix together the cherries, pineapple, apricots, almonds, lemon zest and sultanas until well combined. Set aside.In a food processor, cream the butter and sugar until light and fluffy. Pour in the beaten eggs a little at a time, adding a spoonful of the flour to prevent the mixture from curdling and pulsing after each addition. Carefully fold the remaining flour and ground almonds into the cake mixture using a metal spoon, then gently fold in the fruit and nut mixture until just combined. Pour the cake mixture into the prepared tin and smooth the surface using a palette knife.For the topping, decorate the cake with the blanched whole almonds, walnut halves, glacé cherry halves and orange peel.Bake the cake in the oven for 2-2¼ hours, or until golden-brown on top and cooked through. (The cake is cooked through when a skewer inserted into the centre of the cake comes out clean.) Cover the cake loosely with aluminium foil after one hour to prevent the top from becoming too dark.Set the cake aside in its tin to cool for 30 minutes, then remove from the tin, peel the baking parchment away from the sides and place onto a wire rack to cool completely. Meanwhile, heat the apricot jam in a small pan over a low heat, then strain through a fine sieve to remove any pieces of fruit. When the cake has cooled, brush the top all over with the warm apricot jam. Wrap a ribbon around the cake and tie with a bow, if desired, then serve. Preheat the oven to 160C/140C Fan/Gas 3. Grease a deep, 23cm/9in round cake tin with butter, then line the base and sides with a double layer of baking parchment. Preheat the oven to 160C/140C Fan/Gas 3. Grease a deep, 23cm/9in round cake tin with butter, then line the base and sides with a double layer of baking parchment. In a bowl, gently mix together the cherries, pineapple, apricots, almonds, lemon zest and sultanas until well combined. Set aside. In a bowl, gently mix together the cherries, pineapple, apricots, almonds, lemon zest and sultanas until well combined. Set aside. In a food processor, cream the butter and sugar until light and fluffy. Pour in the beaten eggs a little at a time, adding a spoonful of the flour to prevent the mixture from curdling and pulsing after each addition. In a food processor, cream the butter and sugar until light and fluffy. Pour in the beaten eggs a little at a time, adding a spoonful of the flour to prevent the mixture from curdling and pulsing after each addition. Carefully fold the remaining flour and ground almonds into the cake mixture using a metal spoon, then gently fold in the fruit and nut mixture until just combined. Carefully fold the remaining flour and ground almonds into the cake mixture using a metal spoon, then gently fold in the fruit and nut mixture until just combined. Pour the cake mixture into the prepared tin and smooth the surface using a palette knife. Pour the cake mixture into the prepared tin and smooth the surface using a palette knife. For the topping, decorate the cake with the blanched whole almonds, walnut halves, glacé cherry halves and orange peel. For the topping, decorate the cake with the blanched whole almonds, walnut halves, glacé cherry halves and orange peel. Bake the cake in the oven for 2-2¼ hours, or until golden-brown on top and cooked through. (The cake is cooked through when a skewer inserted into the centre of the cake comes out clean.) Cover the cake loosely with aluminium foil after one hour to prevent the top from becoming too dark. Bake the cake in the oven for 2-2¼ hours, or until golden-brown on top and cooked through. (The cake is cooked through when a skewer inserted into the centre of the cake comes out clean.) Cover the cake loosely with aluminium foil after one hour to prevent the top from becoming too dark. Set the cake aside in its tin to cool for 30 minutes, then remove from the tin, peel the baking parchment away from the sides and place onto a wire rack to cool completely. Set the cake aside in its tin to cool for 30 minutes, then remove from the tin, peel the baking parchment away from the sides and place onto a wire rack to cool completely. Meanwhile, heat the apricot jam in a small pan over a low heat, then strain through a fine sieve to remove any pieces of fruit. When the cake has cooled, brush the top all over with the warm apricot jam. Wrap a ribbon around the cake and tie with a bow, if desired, then serve. Meanwhile, heat the apricot jam in a small pan over a low heat, then strain through a fine sieve to remove any pieces of fruit. When the cake has cooled, brush the top all over with the warm apricot jam. Wrap a ribbon around the cake and tie with a bow, if desired, then serve."
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} | 278c15d298c8f9a0a3f64890e2b2f5c1dc66ce37a03dd0a3425560a6147c2f6e | Spiced whole orange cake with orange mascarpone icing recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_whole_orange_cake_42761_16x9.jpg A whole orange is boiled and puréed to make a rich marmalade-y cake which is lightly spiced and decorated with curls of orange rind. Add a little more spice if you want it to be very spicy. 1 large, thin-skinned orange50g/1¾oz caster sugar 1 large, thin-skinned orange 50g/1¾oz caster sugar 1 small, thin-skinned orange (such as Valencia)275g/9¾oz self-raising flour 2 tsp baking powder275g/9¾oz caster sugar275g/9¾oz baking spread, from the fridge4 free-range eggs 1 tsp ground cinnamon1 tsp mixed spice 1 small, thin-skinned orange (such as Valencia) 275g/9¾oz self-raising flour 2 tsp baking powder 275g/9¾oz caster sugar 275g/9¾oz baking spread, from the fridge 4 free-range eggs 1 tsp ground cinnamon 1 tsp mixed spice 50g/1¾oz butter, softened175g/6oz icing sugar, sieved250g/9oz full-fat mascarpone cheese2 tbsp orange pulp, reserved from above 50g/1¾oz butter, softened 175g/6oz icing sugar, sieved 250g/9oz full-fat mascarpone cheese 2 tbsp orange pulp, reserved from above Method For the decoration, using a canelle knife, peel thick long strips of orange peel from the large orange. If you don't have a canelle knife, carefully slice away the rind and then cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling water, add half of the sugar and boil for one minute, drain then place on non-stick paper. Scatter over the remaining sugar and toss together, leave in a warm place to dry out for as long as possible or overnight until crisp. Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4 (fan 160C).For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips. Roughly chop the orange and blend, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat the mixture). Remove the blade, carefully stir in the pulp that you have set aside, then divide between the two prepared tins and level the tops. Bake for 30-35 minutes, or until well risen, lightly golden-brown and shrinking away from the sides of the tins. Leave to cool for a few minutes and then transfer to a wire rack to cool completely. Peel off the baking paper. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in the icing sugar until smooth. Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until smooth.Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top. Decorate the cake with the candied orange rind and serve. For the decoration, using a canelle knife, peel thick long strips of orange peel from the large orange. If you don't have a canelle knife, carefully slice away the rind and then cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling water, add half of the sugar and boil for one minute, drain then place on non-stick paper. Scatter over the remaining sugar and toss together, leave in a warm place to dry out for as long as possible or overnight until crisp. For the decoration, using a canelle knife, peel thick long strips of orange peel from the large orange. If you don't have a canelle knife, carefully slice away the rind and then cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling water, add half of the sugar and boil for one minute, drain then place on non-stick paper. Scatter over the remaining sugar and toss together, leave in a warm place to dry out for as long as possible or overnight until crisp. Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4 (fan 160C). For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips. For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips. Roughly chop the orange and blend, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing. Roughly chop the orange and blend, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat the mixture). Remove the blade, carefully stir in the pulp that you have set aside, then divide between the two prepared tins and level the tops. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat the mixture). Remove the blade, carefully stir in the pulp that you have set aside, then divide between the two prepared tins and level the tops. Bake for 30-35 minutes, or until well risen, lightly golden-brown and shrinking away from the sides of the tins. Leave to cool for a few minutes and then transfer to a wire rack to cool completely. Peel off the baking paper. Bake for 30-35 minutes, or until well risen, lightly golden-brown and shrinking away from the sides of the tins. Leave to cool for a few minutes and then transfer to a wire rack to cool completely. Peel off the baking paper. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in the icing sugar until smooth. Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until smooth. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in the icing sugar until smooth. Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until smooth. Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top. Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top. Decorate the cake with the candied orange rind and serve. Decorate the cake with the candied orange rind and serve. Recipe tips When selecting oranges for this recipe the crucial thing is avoid varieties which have a thick pith as they will make the cake taste bitter. | {
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"title": "Spiced whole orange cake with orange mascarpone icing recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_whole_orange_cake_42761_16x9.jpg A whole orange is boiled and puréed to make a rich marmalade-y cake which is lightly spiced and decorated with curls of orange rind. Add a little more spice if you want it to be very spicy. 1 large, thin-skinned orange50g/1¾oz caster sugar 1 large, thin-skinned orange 50g/1¾oz caster sugar 1 small, thin-skinned orange (such as Valencia)275g/9¾oz self-raising flour 2 tsp baking powder275g/9¾oz caster sugar275g/9¾oz baking spread, from the fridge4 free-range eggs 1 tsp ground cinnamon1 tsp mixed spice 1 small, thin-skinned orange (such as Valencia) 275g/9¾oz self-raising flour 2 tsp baking powder 275g/9¾oz caster sugar 275g/9¾oz baking spread, from the fridge 4 free-range eggs 1 tsp ground cinnamon 1 tsp mixed spice 50g/1¾oz butter, softened175g/6oz icing sugar, sieved250g/9oz full-fat mascarpone cheese2 tbsp orange pulp, reserved from above 50g/1¾oz butter, softened 175g/6oz icing sugar, sieved 250g/9oz full-fat mascarpone cheese 2 tbsp orange pulp, reserved from above Method For the decoration, using a canelle knife, peel thick long strips of orange peel from the large orange. If you don't have a canelle knife, carefully slice away the rind and then cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling water, add half of the sugar and boil for one minute, drain then place on non-stick paper. Scatter over the remaining sugar and toss together, leave in a warm place to dry out for as long as possible or overnight until crisp. Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4 (fan 160C).For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips. Roughly chop the orange and blend, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat the mixture). Remove the blade, carefully stir in the pulp that you have set aside, then divide between the two prepared tins and level the tops. Bake for 30-35 minutes, or until well risen, lightly golden-brown and shrinking away from the sides of the tins. Leave to cool for a few minutes and then transfer to a wire rack to cool completely. Peel off the baking paper. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in the icing sugar until smooth. Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until smooth.Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top. Decorate the cake with the candied orange rind and serve. For the decoration, using a canelle knife, peel thick long strips of orange peel from the large orange. If you don't have a canelle knife, carefully slice away the rind and then cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling water, add half of the sugar and boil for one minute, drain then place on non-stick paper. Scatter over the remaining sugar and toss together, leave in a warm place to dry out for as long as possible or overnight until crisp. For the decoration, using a canelle knife, peel thick long strips of orange peel from the large orange. If you don't have a canelle knife, carefully slice away the rind and then cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan, cover with boiling water, add half of the sugar and boil for one minute, drain then place on non-stick paper. Scatter over the remaining sugar and toss together, leave in a warm place to dry out for as long as possible or overnight until crisp. Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4 (fan 160C). Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4 (fan 160C). For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips. For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips. Roughly chop the orange and blend, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing. Roughly chop the orange and blend, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat the mixture). Remove the blade, carefully stir in the pulp that you have set aside, then divide between the two prepared tins and level the tops. Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat the mixture). Remove the blade, carefully stir in the pulp that you have set aside, then divide between the two prepared tins and level the tops. Bake for 30-35 minutes, or until well risen, lightly golden-brown and shrinking away from the sides of the tins. Leave to cool for a few minutes and then transfer to a wire rack to cool completely. Peel off the baking paper. Bake for 30-35 minutes, or until well risen, lightly golden-brown and shrinking away from the sides of the tins. Leave to cool for a few minutes and then transfer to a wire rack to cool completely. Peel off the baking paper. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in the icing sugar until smooth. Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until smooth. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in the icing sugar until smooth. Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until smooth. Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top. Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top. Decorate the cake with the candied orange rind and serve. Decorate the cake with the candied orange rind and serve. Recipe tips When selecting oranges for this recipe the crucial thing is avoid varieties which have a thick pith as they will make the cake taste bitter."
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} | 09d0cad1595eef317706882d935a8446a308468c29aa94af9d03d131961f6393 | Spiced black banana bread recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_black_banana_29924_16x9.jpg This easy banana bread is full of sweetness and spice. I grew up baking it with my grandmother to use up ripe bananas. These recipes were inspired by CBeebies' JoJo & Gran Gran programme. 180g/6¼oz butter, softened180g/6¼oz light brown muscovado sugar2 free-range eggs1 tsp vanilla extract180g/6¼oz plain flour1 tsp ground nutmeg1 tsp cinnamon3 tsp baking powder60g/2¼oz ground almonds4 overripe bananas (approx. 500g/1lb 2oz), peeled 180g/6¼oz butter, softened 180g/6¼oz light brown muscovado sugar 2 free-range eggs 1 tsp vanilla extract 180g/6¼oz plain flour 1 tsp ground nutmeg 1 tsp cinnamon 3 tsp baking powder 60g/2¼oz ground almonds 4 overripe bananas (approx. 500g/1lb 2oz), peeled Method Preheat the oven to 170C/150C Fan/Gas 3½. Line the base and sides of a 13x20cm/5x8in loaf tin with baking paper.Mix together the butter and sugar in a bowl using an electric whisk or wooden spoon until light, airy and combined. Crack the eggs into a small bowl and lightly whisk in the vanilla. Gradually pour into the butter and sugar, mixing as you go. Don’t worry if the mixture curdles, it will come back together. Mix the flour, spices and baking powder together in a separate bowl. When combined, sift into the butter mixture, followed by the ground almonds, folding into the mixture with a metal spoon.Mash three of the bananas in another bowl, then fold into the cake mixture. Pour into the prepared tin.Slice the remaining banana down the middle vertically. Place across the top of the batter, cut-side up. Bake on the middle shelf of the oven for 60–75 minutes, until a skewer inserted into the middle comes out clean. If it starts to brown too quickly, cover loosely with foil. Leave to cool slightly, then remove from the tin onto a wire rack to cool completely. Preheat the oven to 170C/150C Fan/Gas 3½. Line the base and sides of a 13x20cm/5x8in loaf tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Line the base and sides of a 13x20cm/5x8in loaf tin with baking paper. Mix together the butter and sugar in a bowl using an electric whisk or wooden spoon until light, airy and combined. Mix together the butter and sugar in a bowl using an electric whisk or wooden spoon until light, airy and combined. Crack the eggs into a small bowl and lightly whisk in the vanilla. Gradually pour into the butter and sugar, mixing as you go. Don’t worry if the mixture curdles, it will come back together. Crack the eggs into a small bowl and lightly whisk in the vanilla. Gradually pour into the butter and sugar, mixing as you go. Don’t worry if the mixture curdles, it will come back together. Mix the flour, spices and baking powder together in a separate bowl. When combined, sift into the butter mixture, followed by the ground almonds, folding into the mixture with a metal spoon. Mix the flour, spices and baking powder together in a separate bowl. When combined, sift into the butter mixture, followed by the ground almonds, folding into the mixture with a metal spoon. Mash three of the bananas in another bowl, then fold into the cake mixture. Pour into the prepared tin. Mash three of the bananas in another bowl, then fold into the cake mixture. Pour into the prepared tin. Slice the remaining banana down the middle vertically. Place across the top of the batter, cut-side up. Bake on the middle shelf of the oven for 60–75 minutes, until a skewer inserted into the middle comes out clean. If it starts to brown too quickly, cover loosely with foil. Slice the remaining banana down the middle vertically. Place across the top of the batter, cut-side up. Bake on the middle shelf of the oven for 60–75 minutes, until a skewer inserted into the middle comes out clean. If it starts to brown too quickly, cover loosely with foil. Leave to cool slightly, then remove from the tin onto a wire rack to cool completely. Leave to cool slightly, then remove from the tin onto a wire rack to cool completely. Recipe tips If you don’t have ground almonds, or need to avoid nuts, substitute the ground almonds for the same quantity of plain flour. | {
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"url": "https://www.bbc.co.uk/food/recipes/spiced_black_banana_29924",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Spiced black banana bread recipe",
"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_black_banana_29924_16x9.jpg This easy banana bread is full of sweetness and spice. I grew up baking it with my grandmother to use up ripe bananas. These recipes were inspired by CBeebies' JoJo & Gran Gran programme. 180g/6¼oz butter, softened180g/6¼oz light brown muscovado sugar2 free-range eggs1 tsp vanilla extract180g/6¼oz plain flour1 tsp ground nutmeg1 tsp cinnamon3 tsp baking powder60g/2¼oz ground almonds4 overripe bananas (approx. 500g/1lb 2oz), peeled 180g/6¼oz butter, softened 180g/6¼oz light brown muscovado sugar 2 free-range eggs 1 tsp vanilla extract 180g/6¼oz plain flour 1 tsp ground nutmeg 1 tsp cinnamon 3 tsp baking powder 60g/2¼oz ground almonds 4 overripe bananas (approx. 500g/1lb 2oz), peeled Method Preheat the oven to 170C/150C Fan/Gas 3½. Line the base and sides of a 13x20cm/5x8in loaf tin with baking paper.Mix together the butter and sugar in a bowl using an electric whisk or wooden spoon until light, airy and combined. Crack the eggs into a small bowl and lightly whisk in the vanilla. Gradually pour into the butter and sugar, mixing as you go. Don’t worry if the mixture curdles, it will come back together. Mix the flour, spices and baking powder together in a separate bowl. When combined, sift into the butter mixture, followed by the ground almonds, folding into the mixture with a metal spoon.Mash three of the bananas in another bowl, then fold into the cake mixture. Pour into the prepared tin.Slice the remaining banana down the middle vertically. Place across the top of the batter, cut-side up. Bake on the middle shelf of the oven for 60–75 minutes, until a skewer inserted into the middle comes out clean. If it starts to brown too quickly, cover loosely with foil. Leave to cool slightly, then remove from the tin onto a wire rack to cool completely. Preheat the oven to 170C/150C Fan/Gas 3½. Line the base and sides of a 13x20cm/5x8in loaf tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Line the base and sides of a 13x20cm/5x8in loaf tin with baking paper. Mix together the butter and sugar in a bowl using an electric whisk or wooden spoon until light, airy and combined. Mix together the butter and sugar in a bowl using an electric whisk or wooden spoon until light, airy and combined. Crack the eggs into a small bowl and lightly whisk in the vanilla. Gradually pour into the butter and sugar, mixing as you go. Don’t worry if the mixture curdles, it will come back together. Crack the eggs into a small bowl and lightly whisk in the vanilla. Gradually pour into the butter and sugar, mixing as you go. Don’t worry if the mixture curdles, it will come back together. Mix the flour, spices and baking powder together in a separate bowl. When combined, sift into the butter mixture, followed by the ground almonds, folding into the mixture with a metal spoon. Mix the flour, spices and baking powder together in a separate bowl. When combined, sift into the butter mixture, followed by the ground almonds, folding into the mixture with a metal spoon. Mash three of the bananas in another bowl, then fold into the cake mixture. Pour into the prepared tin. Mash three of the bananas in another bowl, then fold into the cake mixture. Pour into the prepared tin. Slice the remaining banana down the middle vertically. Place across the top of the batter, cut-side up. Bake on the middle shelf of the oven for 60–75 minutes, until a skewer inserted into the middle comes out clean. If it starts to brown too quickly, cover loosely with foil. Slice the remaining banana down the middle vertically. Place across the top of the batter, cut-side up. Bake on the middle shelf of the oven for 60–75 minutes, until a skewer inserted into the middle comes out clean. If it starts to brown too quickly, cover loosely with foil. Leave to cool slightly, then remove from the tin onto a wire rack to cool completely. Leave to cool slightly, then remove from the tin onto a wire rack to cool completely. Recipe tips If you don’t have ground almonds, or need to avoid nuts, substitute the ground almonds for the same quantity of plain flour."
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} | e7d9d9380bb1c563f07cb4215b4d2ef38757817f4088b22e5e6a38d3a7de937f | Dundee cake recipe
An average of 4.9 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dundee_cake_22157_16x9.jpg This delicious afternoon cake is best served with a hunk of cheese and a hot cup of tea. 175g/6oz softened butter, plus extra for greasing175g/6oz soft light brown sugar3 tbsp orange marmalade3 free-range eggs, beaten225g/8oz self-raising flour25g/1oz ground almonds1 heaped tsp ground mixed spice400g/14oz mixed dried fruit75g/3oz glacé cherries, halved 2 tbsp whisky or milk40g/1½oz blanched almonds to decorate1 tsp granulated or caster sugar, to decorate (optional) 175g/6oz softened butter, plus extra for greasing 175g/6oz soft light brown sugar 3 tbsp orange marmalade 3 free-range eggs, beaten 225g/8oz self-raising flour 25g/1oz ground almonds 1 heaped tsp ground mixed spice 400g/14oz mixed dried fruit 75g/3oz glacé cherries, halved 2 tbsp whisky or milk 40g/1½oz blanched almonds to decorate 1 tsp granulated or caster sugar, to decorate (optional) Method Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper. Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy. Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined. Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top. Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days. Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper. Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper. Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy. Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy. Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition. Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined. Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top. Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top. Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days. Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days. | {
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"content": "An average of 4.9 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dundee_cake_22157_16x9.jpg This delicious afternoon cake is best served with a hunk of cheese and a hot cup of tea. 175g/6oz softened butter, plus extra for greasing175g/6oz soft light brown sugar3 tbsp orange marmalade3 free-range eggs, beaten225g/8oz self-raising flour25g/1oz ground almonds1 heaped tsp ground mixed spice400g/14oz mixed dried fruit75g/3oz glacé cherries, halved 2 tbsp whisky or milk40g/1½oz blanched almonds to decorate1 tsp granulated or caster sugar, to decorate (optional) 175g/6oz softened butter, plus extra for greasing 175g/6oz soft light brown sugar 3 tbsp orange marmalade 3 free-range eggs, beaten 225g/8oz self-raising flour 25g/1oz ground almonds 1 heaped tsp ground mixed spice 400g/14oz mixed dried fruit 75g/3oz glacé cherries, halved 2 tbsp whisky or milk 40g/1½oz blanched almonds to decorate 1 tsp granulated or caster sugar, to decorate (optional) Method Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper. Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy. Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined. Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top. Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days. Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper. Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper. Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy. Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy. Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition. Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined. Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top. Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top. Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days. Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days."
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} | 76f978f398a20e9aca8946cc88e993a572234739808fa056b630d806159478bc | Lemon and almond cake recipe
An average of 4.1 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_drizzle_cake_66665_16x9.jpg This moist lemon cake with its sugary crust is so good it won't last long. Make one extra and freeze (un-iced) for another day. 200g/7oz butter, softened, plus extra for greasing200g/7oz golden caster sugar3 large free-range eggs (organic if possible)50g/2oz plain flour or white spelt flour125g/4½oz ground almonds2 lemons (juice of 1 and finely grated zest of 2) 200g/7oz butter, softened, plus extra for greasing 200g/7oz golden caster sugar 3 large free-range eggs (organic if possible) 50g/2oz plain flour or white spelt flour 125g/4½oz ground almonds 2 lemons (juice of 1 and finely grated zest of 2) 1 lemon, juice only5-6 tbsp icing sugar 1 lemon, juice only 5-6 tbsp icing sugar Method Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment.In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest.Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean. While the cake is still hot and still in the tin, stab it with a chopstick or some such weapon all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool.When you're ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment. In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest. In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest. Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean. Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean. While the cake is still hot and still in the tin, stab it with a chopstick or some such weapon all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool. While the cake is still hot and still in the tin, stab it with a chopstick or some such weapon all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool. When you're ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve. When you're ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve. Recipe tips This is brilliant to make a day or two before serving and it also freezes well. Just add the icing on the day you serve it. Try and buy unwaxed or organic lemons when using the zest. To extract the maximum amount of juice, make sure the lemons are at room temperature, and firmly roll them back and forth under your palm a couple of times before juicing - this helps to break down some of the flesh's fibres. | {
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"content": "An average of 4.1 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_drizzle_cake_66665_16x9.jpg This moist lemon cake with its sugary crust is so good it won't last long. Make one extra and freeze (un-iced) for another day. 200g/7oz butter, softened, plus extra for greasing200g/7oz golden caster sugar3 large free-range eggs (organic if possible)50g/2oz plain flour or white spelt flour125g/4½oz ground almonds2 lemons (juice of 1 and finely grated zest of 2) 200g/7oz butter, softened, plus extra for greasing 200g/7oz golden caster sugar 3 large free-range eggs (organic if possible) 50g/2oz plain flour or white spelt flour 125g/4½oz ground almonds 2 lemons (juice of 1 and finely grated zest of 2) 1 lemon, juice only5-6 tbsp icing sugar 1 lemon, juice only 5-6 tbsp icing sugar Method Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment.In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest.Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean. While the cake is still hot and still in the tin, stab it with a chopstick or some such weapon all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool.When you're ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment. Preheat the oven to 180C/350F/Gas 4. Grease the base and sides of a 20-22cm/8-8½in round cake tin and line the bottom with baking parchment. In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest. In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour, then the almonds and lemon zest. Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean. Scrape the mixture into the tin and tap the sides to release any air bubbles. Bake for 35-40 minutes, or until the sponge is lightly golden-brown, coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean. While the cake is still hot and still in the tin, stab it with a chopstick or some such weapon all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool. While the cake is still hot and still in the tin, stab it with a chopstick or some such weapon all over the cake, making 15 or so holes. Drizzle the lemon juice into the holes and all over the cake then leave in the tin to cool. When you're ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve. When you're ready to serve the cake, make the icing. To make the icing, mix the lemon juice, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and smooth the icing on the top, then serve. Recipe tips This is brilliant to make a day or two before serving and it also freezes well. Just add the icing on the day you serve it. Try and buy unwaxed or organic lemons when using the zest. To extract the maximum amount of juice, make sure the lemons are at room temperature, and firmly roll them back and forth under your palm a couple of times before juicing - this helps to break down some of the flesh's fibres."
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} | 1a6bfba6e2537e904a882a604462ca757fa90bf35b3df9a1929a0b336cfe869c | Carrot cake loaf recipe
An average of 4.4 out of 5 stars from 203 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_cake_29800_16x9.jpg This easy carrot loaf cake makes a great afternoon tea recipe. The nut-flecked loaf topped with orange cream frosting is a winning combination. 140ml/4¾fl oz vegetable oil, plus extra for greasing2 free-range eggs200g/7oz light brown sugar300g/10½oz grated carrot (grated weight)100g/3½oz raisins75g/2½oz pecans or walnuts, chopped (optional)180g/6oz self-raising flour1 pinch salt½ tsp bicarbonate of soda1 tsp ground cinnamon½ tsp freshly grated nutmeg½ tsp mixed spice 140ml/4¾fl oz vegetable oil, plus extra for greasing 2 free-range eggs 200g/7oz light brown sugar 300g/10½oz grated carrot (grated weight) 100g/3½oz raisins 75g/2½oz pecans or walnuts, chopped (optional) 180g/6oz self-raising flour 1 pinch salt ½ tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp freshly grated nutmeg ½ tsp mixed spice 200g/7oz full-fat cream cheese, chilled50g/1¾oz butter, at room temperature1 tsp vanilla extract50g/1¾oz icing sugar, sifted1 orange, zest only 200g/7oz full-fat cream cheese, chilled 50g/1¾oz butter, at room temperature 1 tsp vanilla extract 50g/1¾oz icing sugar, sifted 1 orange, zest only Method Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined.Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined. Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving. For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. Recipe tips The carrot loaf cake will store well, uniced, for a couple of days. It will freeze well like this too, for up to 3 months. | {
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"title": "Carrot cake loaf recipe",
"content": "An average of 4.4 out of 5 stars from 203 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_cake_29800_16x9.jpg This easy carrot loaf cake makes a great afternoon tea recipe. The nut-flecked loaf topped with orange cream frosting is a winning combination. 140ml/4¾fl oz vegetable oil, plus extra for greasing2 free-range eggs200g/7oz light brown sugar300g/10½oz grated carrot (grated weight)100g/3½oz raisins75g/2½oz pecans or walnuts, chopped (optional)180g/6oz self-raising flour1 pinch salt½ tsp bicarbonate of soda1 tsp ground cinnamon½ tsp freshly grated nutmeg½ tsp mixed spice 140ml/4¾fl oz vegetable oil, plus extra for greasing 2 free-range eggs 200g/7oz light brown sugar 300g/10½oz grated carrot (grated weight) 100g/3½oz raisins 75g/2½oz pecans or walnuts, chopped (optional) 180g/6oz self-raising flour 1 pinch salt ½ tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp freshly grated nutmeg ½ tsp mixed spice 200g/7oz full-fat cream cheese, chilled50g/1¾oz butter, at room temperature1 tsp vanilla extract50g/1¾oz icing sugar, sifted1 orange, zest only 200g/7oz full-fat cream cheese, chilled 50g/1¾oz butter, at room temperature 1 tsp vanilla extract 50g/1¾oz icing sugar, sifted 1 orange, zest only Method Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined.Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined. Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving. For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. Recipe tips The carrot loaf cake will store well, uniced, for a couple of days. It will freeze well like this too, for up to 3 months."
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} | 43358ead1987ec787be23c15857a565808852abb1527a8ab6f0acc317ef1642a | Fudgy chocolate cake recipe
An average of 3.9 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_fudge_cake_03213_16x9.jpg This fantastically easy chocolate cake is rich, moist and treacly with a glossy ganache finish. 200g/7oz dark chocolate, chopped 200g/7oz butter, cubed, plus extra for greasing100ml/3½fl oz water125g/4½oz self-raising flour125g/4½oz plain flour25g/1oz cocoa powder200g/7oz light muscovado sugar200g/7oz golden caster sugar3 free-range eggs75ml/2½fl oz crème fraîche 200g/7oz dark chocolate, chopped 200g/7oz butter, cubed, plus extra for greasing 100ml/3½fl oz water 125g/4½oz self-raising flour 125g/4½oz plain flour 25g/1oz cocoa powder 200g/7oz light muscovado sugar 200g/7oz golden caster sugar 3 free-range eggs 75ml/2½fl oz crème fraîche 50g/1¾oz dark chocolate (minimum 70% cocoa solids)100g/3½oz unsalted butter, softened200g/7oz icing sugar1 tsp vanilla extractmilk, to loosen 50g/1¾oz dark chocolate (minimum 70% cocoa solids) 100g/3½oz unsalted butter, softened 200g/7oz icing sugar 1 tsp vanilla extract milk, to loosen 150ml/5¼oz double cream1 tsp vanilla extract1 tsp unsalted butter150g/5¼oz dark chocolate, plus extra chocolate shavings, to decorate 150ml/5¼oz double cream 1 tsp vanilla extract 1 tsp unsalted butter 150g/5¼oz dark chocolate, plus extra chocolate shavings, to decorate Method Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.Remove the cakes from the oven and set aside to cool completely. Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff). For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices. Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins. Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch. Remove the cakes from the oven and set aside to cool completely. Remove the cakes from the oven and set aside to cool completely. Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff). Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff). For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins. Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake. Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices. | {
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"content": "An average of 3.9 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_fudge_cake_03213_16x9.jpg This fantastically easy chocolate cake is rich, moist and treacly with a glossy ganache finish. 200g/7oz dark chocolate, chopped 200g/7oz butter, cubed, plus extra for greasing100ml/3½fl oz water125g/4½oz self-raising flour125g/4½oz plain flour25g/1oz cocoa powder200g/7oz light muscovado sugar200g/7oz golden caster sugar3 free-range eggs75ml/2½fl oz crème fraîche 200g/7oz dark chocolate, chopped 200g/7oz butter, cubed, plus extra for greasing 100ml/3½fl oz water 125g/4½oz self-raising flour 125g/4½oz plain flour 25g/1oz cocoa powder 200g/7oz light muscovado sugar 200g/7oz golden caster sugar 3 free-range eggs 75ml/2½fl oz crème fraîche 50g/1¾oz dark chocolate (minimum 70% cocoa solids)100g/3½oz unsalted butter, softened200g/7oz icing sugar1 tsp vanilla extractmilk, to loosen 50g/1¾oz dark chocolate (minimum 70% cocoa solids) 100g/3½oz unsalted butter, softened 200g/7oz icing sugar 1 tsp vanilla extract milk, to loosen 150ml/5¼oz double cream1 tsp vanilla extract1 tsp unsalted butter150g/5¼oz dark chocolate, plus extra chocolate shavings, to decorate 150ml/5¼oz double cream 1 tsp vanilla extract 1 tsp unsalted butter 150g/5¼oz dark chocolate, plus extra chocolate shavings, to decorate Method Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.Remove the cakes from the oven and set aside to cool completely. Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff). For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices. Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins. Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch. Remove the cakes from the oven and set aside to cool completely. Remove the cakes from the oven and set aside to cool completely. Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Meanwhile, for the chocolate fudge icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.) Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff). Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff). For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins. Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake. Spread the fudge buttercream over the top of one of the chocolate cakes, then carefully top with the other cake. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices."
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} | 46c774b91278be276a794a03e601afa43934f18b517266d5bbec17d33a83ea8f | Cream cheese frosting recipe
An average of 2.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_cream_cheese_66895_16x9.jpg Sweet and tangy, this easy cream cheese frosting is fantastic on carrot cakes and cupcakes. Vary this basic recipe by adding colours or flavours. 150g/5½oz unsalted butter, at room temperature45g/3 tbsp caster sugar300g/10½oz full-fat cream cheese 150g/5½oz unsalted butter, at room temperature 45g/3 tbsp caster sugar 300g/10½oz full-fat cream cheese Method Place the butter in a large bowl with the caster sugar. Beat the butter and sugar together for 2-3 minutes until light and creamy.Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny. Place the butter in a large bowl with the caster sugar. Place the butter in a large bowl with the caster sugar. Beat the butter and sugar together for 2-3 minutes until light and creamy. Beat the butter and sugar together for 2-3 minutes until light and creamy. Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny. Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny. | {
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"title": "Cream cheese frosting recipe",
"content": "An average of 2.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_cream_cheese_66895_16x9.jpg Sweet and tangy, this easy cream cheese frosting is fantastic on carrot cakes and cupcakes. Vary this basic recipe by adding colours or flavours. 150g/5½oz unsalted butter, at room temperature45g/3 tbsp caster sugar300g/10½oz full-fat cream cheese 150g/5½oz unsalted butter, at room temperature 45g/3 tbsp caster sugar 300g/10½oz full-fat cream cheese Method Place the butter in a large bowl with the caster sugar. Beat the butter and sugar together for 2-3 minutes until light and creamy.Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny. Place the butter in a large bowl with the caster sugar. Place the butter in a large bowl with the caster sugar. Beat the butter and sugar together for 2-3 minutes until light and creamy. Beat the butter and sugar together for 2-3 minutes until light and creamy. Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny. Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny."
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} | e85d27b906aaaf58c04fbd88ea1e4ffaae1783a6611b0c8b95111c2a08f22d75 | How to make icing recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_icing_04669_16x9.jpg Six simple steps to the perfect buttercream frosting for your cupcakes. It makes a delicious icing for cakes too! 125g/4½oz unsalted butter, softened200g/7oz icing sugar, sifted1 tbsp milk1 tsp vanilla extract 125g/4½oz unsalted butter, softened 200g/7oz icing sugar, sifted 1 tbsp milk 1 tsp vanilla extract Method Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. If the mixture is too stiff, add a little more milk. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. Recipe tips Buttercream will keep in the fridge for a few days, but make sure it comes up to room temperature before using. | {
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"title": "How to make icing recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_icing_04669_16x9.jpg Six simple steps to the perfect buttercream frosting for your cupcakes. It makes a delicious icing for cakes too! 125g/4½oz unsalted butter, softened200g/7oz icing sugar, sifted1 tbsp milk1 tsp vanilla extract 125g/4½oz unsalted butter, softened 200g/7oz icing sugar, sifted 1 tbsp milk 1 tsp vanilla extract Method Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. If the mixture is too stiff, add a little more milk. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. Recipe tips Buttercream will keep in the fridge for a few days, but make sure it comes up to room temperature before using."
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} | 100b4dd3dce7fce00ffafe469192b83181bcb7dfb1c315e89dc3e8e2666bab55 | Frying pan pizza recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frying_pan_pizza_33656_16x9.jpg No yeast, just a quick knead – this pizza is a flash in the pan. Top with classic flavours of tomato, mozzarella, ‘salami’ and basil. 200g/7oz self-raising flour, plus extra for dusting½ tsp baking powder large pinch salt 2 tbsp olive oil 200g/7oz self-raising flour, plus extra for dusting ½ tsp baking powder large pinch salt 2 tbsp olive oil 1 small garlic clove75g/2⅔oz passata 1 tsp dried oregano 5 slices vegetarian salami, sliced100g/3½oz mozzarella, torn or slicedsalt and freshly ground black pepper fresh basil leaves, to garnisholive oil, for drizzling 1 small garlic clove 75g/2⅔oz passata 1 tsp dried oregano 5 slices vegetarian salami, sliced 100g/3½oz mozzarella, torn or sliced salt and freshly ground black pepper fresh basil leaves, to garnish olive oil, for drizzling Method To make the dough, mix the flour with the baking powder and salt. Pour the olive oil and 100ml/3½fl oz water into a jug. Gradually add the water and oil to the flour, stirring until you have a dough. Knead for 1 minute, until the dough is soft and pliable. Shape into a ball, cover with a damp tea towel and leave to rest for 5 minutes. Preheat a large frying pan until very hot and heat the grill to high. Grate the garlic into the passata and stir through the oregano. Season with salt and pepper to taste. On a well-floured surface, roll and stretch the dough into a large circle with thicker edges. Place in the hot frying pan. Cook until the base has begun to lightly brown and the dough is slightly dry on top.Top with the tomato sauce, salami and mozzarella. Transfer to the hot grill and cook until the cheese melts and the crust browns – watch carefully at this stage to ensure the crust doesn’t burn. Transfer to a serving plate and garnish with basil leaves and a drizzle of olive oil. To make the dough, mix the flour with the baking powder and salt. Pour the olive oil and 100ml/3½fl oz water into a jug. Gradually add the water and oil to the flour, stirring until you have a dough. Knead for 1 minute, until the dough is soft and pliable. Shape into a ball, cover with a damp tea towel and leave to rest for 5 minutes. To make the dough, mix the flour with the baking powder and salt. Pour the olive oil and 100ml/3½fl oz water into a jug. Gradually add the water and oil to the flour, stirring until you have a dough. Knead for 1 minute, until the dough is soft and pliable. Shape into a ball, cover with a damp tea towel and leave to rest for 5 minutes. Preheat a large frying pan until very hot and heat the grill to high. Preheat a large frying pan until very hot and heat the grill to high. Grate the garlic into the passata and stir through the oregano. Season with salt and pepper to taste. Grate the garlic into the passata and stir through the oregano. Season with salt and pepper to taste. On a well-floured surface, roll and stretch the dough into a large circle with thicker edges. Place in the hot frying pan. Cook until the base has begun to lightly brown and the dough is slightly dry on top. On a well-floured surface, roll and stretch the dough into a large circle with thicker edges. Place in the hot frying pan. Cook until the base has begun to lightly brown and the dough is slightly dry on top. Top with the tomato sauce, salami and mozzarella. Transfer to the hot grill and cook until the cheese melts and the crust browns – watch carefully at this stage to ensure the crust doesn’t burn. Top with the tomato sauce, salami and mozzarella. Transfer to the hot grill and cook until the cheese melts and the crust browns – watch carefully at this stage to ensure the crust doesn’t burn. Transfer to a serving plate and garnish with basil leaves and a drizzle of olive oil. Transfer to a serving plate and garnish with basil leaves and a drizzle of olive oil. | {
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"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frying_pan_pizza_33656_16x9.jpg No yeast, just a quick knead – this pizza is a flash in the pan. Top with classic flavours of tomato, mozzarella, ‘salami’ and basil. 200g/7oz self-raising flour, plus extra for dusting½ tsp baking powder large pinch salt 2 tbsp olive oil 200g/7oz self-raising flour, plus extra for dusting ½ tsp baking powder large pinch salt 2 tbsp olive oil 1 small garlic clove75g/2⅔oz passata 1 tsp dried oregano 5 slices vegetarian salami, sliced100g/3½oz mozzarella, torn or slicedsalt and freshly ground black pepper fresh basil leaves, to garnisholive oil, for drizzling 1 small garlic clove 75g/2⅔oz passata 1 tsp dried oregano 5 slices vegetarian salami, sliced 100g/3½oz mozzarella, torn or sliced salt and freshly ground black pepper fresh basil leaves, to garnish olive oil, for drizzling Method To make the dough, mix the flour with the baking powder and salt. Pour the olive oil and 100ml/3½fl oz water into a jug. Gradually add the water and oil to the flour, stirring until you have a dough. Knead for 1 minute, until the dough is soft and pliable. Shape into a ball, cover with a damp tea towel and leave to rest for 5 minutes. Preheat a large frying pan until very hot and heat the grill to high. Grate the garlic into the passata and stir through the oregano. Season with salt and pepper to taste. On a well-floured surface, roll and stretch the dough into a large circle with thicker edges. Place in the hot frying pan. Cook until the base has begun to lightly brown and the dough is slightly dry on top.Top with the tomato sauce, salami and mozzarella. Transfer to the hot grill and cook until the cheese melts and the crust browns – watch carefully at this stage to ensure the crust doesn’t burn. Transfer to a serving plate and garnish with basil leaves and a drizzle of olive oil. To make the dough, mix the flour with the baking powder and salt. Pour the olive oil and 100ml/3½fl oz water into a jug. Gradually add the water and oil to the flour, stirring until you have a dough. Knead for 1 minute, until the dough is soft and pliable. Shape into a ball, cover with a damp tea towel and leave to rest for 5 minutes. To make the dough, mix the flour with the baking powder and salt. Pour the olive oil and 100ml/3½fl oz water into a jug. Gradually add the water and oil to the flour, stirring until you have a dough. Knead for 1 minute, until the dough is soft and pliable. Shape into a ball, cover with a damp tea towel and leave to rest for 5 minutes. Preheat a large frying pan until very hot and heat the grill to high. Preheat a large frying pan until very hot and heat the grill to high. Grate the garlic into the passata and stir through the oregano. Season with salt and pepper to taste. Grate the garlic into the passata and stir through the oregano. Season with salt and pepper to taste. On a well-floured surface, roll and stretch the dough into a large circle with thicker edges. Place in the hot frying pan. Cook until the base has begun to lightly brown and the dough is slightly dry on top. On a well-floured surface, roll and stretch the dough into a large circle with thicker edges. Place in the hot frying pan. Cook until the base has begun to lightly brown and the dough is slightly dry on top. Top with the tomato sauce, salami and mozzarella. Transfer to the hot grill and cook until the cheese melts and the crust browns – watch carefully at this stage to ensure the crust doesn’t burn. Top with the tomato sauce, salami and mozzarella. Transfer to the hot grill and cook until the cheese melts and the crust browns – watch carefully at this stage to ensure the crust doesn’t burn. Transfer to a serving plate and garnish with basil leaves and a drizzle of olive oil. Transfer to a serving plate and garnish with basil leaves and a drizzle of olive oil."
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} | d09bb2bfd7f08ac07a0ab5ac6a9ee9206110ba535f19b02703b009f99e8a7164 | Potato and rosemary pizza recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_rosemary_50045_16x9.jpg We created this double-carb pizza recipe with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. It's ideal for carb loading before a big race or endurance event. Each serving provides 528 kcal, 25g protein, 75.8g carbohydrate (of which 10g sugars), 14.7g fat (of which 6g saturates), 3.9g fibre and 2.9g salt. 1 garlic bulb, top removed2–3 large potatoes, skin-on, thinly sliced with a mandolin 300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder½ tsp salt, plus extra for seasoning 300g/10½oz natural yoghurtsprig rosemary, leaves removed and chopped1 tbsp olive oil280g/10oz low fat cream cheese 77g/2½oz pancetta cubes10g/½oz Parmesan, to serve (optional)freshly ground black pepperhandful rocket, to serve (optional) 1 garlic bulb, top removed 2–3 large potatoes, skin-on, thinly sliced with a mandolin 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp salt, plus extra for seasoning 300g/10½oz natural yoghurt sprig rosemary, leaves removed and chopped 1 tbsp olive oil 280g/10oz low fat cream cheese 77g/2½oz pancetta cubes 10g/½oz Parmesan, to serve (optional) freshly ground black pepper handful rocket, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and put 2 large baking trays in to preheat. Wrap the garlic bulb in foil and place in the oven. Roast for 30–35 minutes. Once cooked, squeeze the roasted garlic from the bulb into a bowl and set aside. Bring a large saucepan of salted water to the boil. Add the potato slices (separating the slices as you add them to the water) and cook for 3–4 minutes until slightly soft. Gently remove from the boiling water with a slotted spoon and drain on kitchen paper. To make the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle and pour in the yoghurt then stir with a fork to combine.When the mixture forms a rough dough, tip onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles about 20–22cm/8–9in in diameter.Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3–4 minutes until beginning to rise then remove from the oven.Meanwhile, toss the cooked potato slices in a bowl with the olive oil, rosemary and salt to taste. Mix together the cream cheese and roasted garlic in a separate bowl. Spread the cream cheese over the pizza bases and top with a grinding of black pepper. Spread the sliced potatoes over the top evenly and sprinkle over the pancetta. Bake on the preheated trays for 10–12 minutes, until the edges of the potatoes are crisp and the pancetta is sizzling. Repeat the process for each pizza.Finish with a grating of Parmesan and rocket leaves to serve, if using. Preheat the oven to 220C/200C Fan/Gas 7 and put 2 large baking trays in to preheat. Preheat the oven to 220C/200C Fan/Gas 7 and put 2 large baking trays in to preheat. Wrap the garlic bulb in foil and place in the oven. Roast for 30–35 minutes. Once cooked, squeeze the roasted garlic from the bulb into a bowl and set aside. Wrap the garlic bulb in foil and place in the oven. Roast for 30–35 minutes. Once cooked, squeeze the roasted garlic from the bulb into a bowl and set aside. Bring a large saucepan of salted water to the boil. Add the potato slices (separating the slices as you add them to the water) and cook for 3–4 minutes until slightly soft. Gently remove from the boiling water with a slotted spoon and drain on kitchen paper. Bring a large saucepan of salted water to the boil. Add the potato slices (separating the slices as you add them to the water) and cook for 3–4 minutes until slightly soft. Gently remove from the boiling water with a slotted spoon and drain on kitchen paper. To make the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle and pour in the yoghurt then stir with a fork to combine. To make the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle and pour in the yoghurt then stir with a fork to combine. When the mixture forms a rough dough, tip onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles about 20–22cm/8–9in in diameter. When the mixture forms a rough dough, tip onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles about 20–22cm/8–9in in diameter. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3–4 minutes until beginning to rise then remove from the oven. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3–4 minutes until beginning to rise then remove from the oven. Meanwhile, toss the cooked potato slices in a bowl with the olive oil, rosemary and salt to taste. Meanwhile, toss the cooked potato slices in a bowl with the olive oil, rosemary and salt to taste. Mix together the cream cheese and roasted garlic in a separate bowl. Mix together the cream cheese and roasted garlic in a separate bowl. Spread the cream cheese over the pizza bases and top with a grinding of black pepper. Spread the sliced potatoes over the top evenly and sprinkle over the pancetta. Spread the cream cheese over the pizza bases and top with a grinding of black pepper. Spread the sliced potatoes over the top evenly and sprinkle over the pancetta. Bake on the preheated trays for 10–12 minutes, until the edges of the potatoes are crisp and the pancetta is sizzling. Repeat the process for each pizza. Bake on the preheated trays for 10–12 minutes, until the edges of the potatoes are crisp and the pancetta is sizzling. Repeat the process for each pizza. Finish with a grating of Parmesan and rocket leaves to serve, if using. Finish with a grating of Parmesan and rocket leaves to serve, if using. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_rosemary_50045_16x9.jpg We created this double-carb pizza recipe with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. It's ideal for carb loading before a big race or endurance event. Each serving provides 528 kcal, 25g protein, 75.8g carbohydrate (of which 10g sugars), 14.7g fat (of which 6g saturates), 3.9g fibre and 2.9g salt. 1 garlic bulb, top removed2–3 large potatoes, skin-on, thinly sliced with a mandolin 300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder½ tsp salt, plus extra for seasoning 300g/10½oz natural yoghurtsprig rosemary, leaves removed and chopped1 tbsp olive oil280g/10oz low fat cream cheese 77g/2½oz pancetta cubes10g/½oz Parmesan, to serve (optional)freshly ground black pepperhandful rocket, to serve (optional) 1 garlic bulb, top removed 2–3 large potatoes, skin-on, thinly sliced with a mandolin 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp salt, plus extra for seasoning 300g/10½oz natural yoghurt sprig rosemary, leaves removed and chopped 1 tbsp olive oil 280g/10oz low fat cream cheese 77g/2½oz pancetta cubes 10g/½oz Parmesan, to serve (optional) freshly ground black pepper handful rocket, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and put 2 large baking trays in to preheat. Wrap the garlic bulb in foil and place in the oven. Roast for 30–35 minutes. Once cooked, squeeze the roasted garlic from the bulb into a bowl and set aside. Bring a large saucepan of salted water to the boil. Add the potato slices (separating the slices as you add them to the water) and cook for 3–4 minutes until slightly soft. Gently remove from the boiling water with a slotted spoon and drain on kitchen paper. To make the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle and pour in the yoghurt then stir with a fork to combine.When the mixture forms a rough dough, tip onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles about 20–22cm/8–9in in diameter.Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3–4 minutes until beginning to rise then remove from the oven.Meanwhile, toss the cooked potato slices in a bowl with the olive oil, rosemary and salt to taste. Mix together the cream cheese and roasted garlic in a separate bowl. Spread the cream cheese over the pizza bases and top with a grinding of black pepper. Spread the sliced potatoes over the top evenly and sprinkle over the pancetta. Bake on the preheated trays for 10–12 minutes, until the edges of the potatoes are crisp and the pancetta is sizzling. Repeat the process for each pizza.Finish with a grating of Parmesan and rocket leaves to serve, if using. Preheat the oven to 220C/200C Fan/Gas 7 and put 2 large baking trays in to preheat. Preheat the oven to 220C/200C Fan/Gas 7 and put 2 large baking trays in to preheat. Wrap the garlic bulb in foil and place in the oven. Roast for 30–35 minutes. Once cooked, squeeze the roasted garlic from the bulb into a bowl and set aside. Wrap the garlic bulb in foil and place in the oven. Roast for 30–35 minutes. Once cooked, squeeze the roasted garlic from the bulb into a bowl and set aside. Bring a large saucepan of salted water to the boil. Add the potato slices (separating the slices as you add them to the water) and cook for 3–4 minutes until slightly soft. Gently remove from the boiling water with a slotted spoon and drain on kitchen paper. Bring a large saucepan of salted water to the boil. Add the potato slices (separating the slices as you add them to the water) and cook for 3–4 minutes until slightly soft. Gently remove from the boiling water with a slotted spoon and drain on kitchen paper. To make the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle and pour in the yoghurt then stir with a fork to combine. To make the dough, mix the flour, baking powder and salt in a bowl. Make a well in the middle and pour in the yoghurt then stir with a fork to combine. When the mixture forms a rough dough, tip onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles about 20–22cm/8–9in in diameter. When the mixture forms a rough dough, tip onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles about 20–22cm/8–9in in diameter. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3–4 minutes until beginning to rise then remove from the oven. Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3–4 minutes until beginning to rise then remove from the oven. Meanwhile, toss the cooked potato slices in a bowl with the olive oil, rosemary and salt to taste. Meanwhile, toss the cooked potato slices in a bowl with the olive oil, rosemary and salt to taste. Mix together the cream cheese and roasted garlic in a separate bowl. Mix together the cream cheese and roasted garlic in a separate bowl. Spread the cream cheese over the pizza bases and top with a grinding of black pepper. Spread the sliced potatoes over the top evenly and sprinkle over the pancetta. Spread the cream cheese over the pizza bases and top with a grinding of black pepper. Spread the sliced potatoes over the top evenly and sprinkle over the pancetta. Bake on the preheated trays for 10–12 minutes, until the edges of the potatoes are crisp and the pancetta is sizzling. Repeat the process for each pizza. Bake on the preheated trays for 10–12 minutes, until the edges of the potatoes are crisp and the pancetta is sizzling. Repeat the process for each pizza. Finish with a grating of Parmesan and rocket leaves to serve, if using. Finish with a grating of Parmesan and rocket leaves to serve, if using."
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} | 9c0a48e417715708dd45d6a16f129fe233ceafa62177b1f2a9688dd511191f11 | Sweetcorn and sweet potato tikki recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_and_sweet_21489_16x9.jpg These spicy sweetcorn and sweet potato cakes are really easy to make. They’re a great snack or sandwich filling and very moreish with the fresh herb dip. For this recipe you will need a blender or food processor. 250g/9oz sweet potato, peeled and cut into 2cm/¾in chunks25g/1oz dried white breadcrumbs80g/2¾oz tinned sweetcorn, drained (about half a tin)20g/1¾oz thinly sliced chorizo, finely chopped3 spring onions, trimmed and thinly sliced2 heaped tbsp finely chopped fresh coriander1 red chilli, finely chopped1 tsp garam masala1 lime, finely grated zest, plus extra wedges for serving1 tbsp cornflour, or gram flour4 tsp sunflower oil or rapeseed oil, for frying½ tsp fine sea salt and freshly ground black pepper 250g/9oz sweet potato, peeled and cut into 2cm/¾in chunks 25g/1oz dried white breadcrumbs 80g/2¾oz tinned sweetcorn, drained (about half a tin) 20g/1¾oz thinly sliced chorizo, finely chopped 3 spring onions, trimmed and thinly sliced 2 heaped tbsp finely chopped fresh coriander 1 red chilli, finely chopped 1 tsp garam masala 1 lime, finely grated zest, plus extra wedges for serving 1 tbsp cornflour, or gram flour 4 tsp sunflower oil or rapeseed oil, for frying ½ tsp fine sea salt and freshly ground black pepper 2 spring onions, finely chopped15g/½oz fresh mint leaves15g/½oz fresh coriander leaves½ green chilli, trimmed and roughly chopped½ garlic clove½ tsp flaked sea salt½ tsp caster sugar2 tbsp fresh lime or lemon juice1 tsp sunflower or rapeseed oil 2 spring onions, finely chopped 15g/½oz fresh mint leaves 15g/½oz fresh coriander leaves ½ green chilli, trimmed and roughly chopped ½ garlic clove ½ tsp flaked sea salt ½ tsp caster sugar 2 tbsp fresh lime or lemon juice 1 tsp sunflower or rapeseed oil Method To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes.Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties.Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Fry the tikkis in two batches for about 3 minutes on each side, or until golden brown, crisp and hot throughout. Add the remaining oil just before the second batch are fried.To make the dip, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish.Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes. To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes. Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties. Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Fry the tikkis in two batches for about 3 minutes on each side, or until golden brown, crisp and hot throughout. Add the remaining oil just before the second batch are fried. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Fry the tikkis in two batches for about 3 minutes on each side, or until golden brown, crisp and hot throughout. Add the remaining oil just before the second batch are fried. To make the dip, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish. To make the dip, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish. Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. Recipe tips Squeeze the sweetcorn in a sieve with the back of a spoon to remove as much of the liquid as possible before mashing. This will help the tikkis hold together. | {
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"title": "Sweetcorn and sweet potato tikki recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_and_sweet_21489_16x9.jpg These spicy sweetcorn and sweet potato cakes are really easy to make. They’re a great snack or sandwich filling and very moreish with the fresh herb dip. For this recipe you will need a blender or food processor. 250g/9oz sweet potato, peeled and cut into 2cm/¾in chunks25g/1oz dried white breadcrumbs80g/2¾oz tinned sweetcorn, drained (about half a tin)20g/1¾oz thinly sliced chorizo, finely chopped3 spring onions, trimmed and thinly sliced2 heaped tbsp finely chopped fresh coriander1 red chilli, finely chopped1 tsp garam masala1 lime, finely grated zest, plus extra wedges for serving1 tbsp cornflour, or gram flour4 tsp sunflower oil or rapeseed oil, for frying½ tsp fine sea salt and freshly ground black pepper 250g/9oz sweet potato, peeled and cut into 2cm/¾in chunks 25g/1oz dried white breadcrumbs 80g/2¾oz tinned sweetcorn, drained (about half a tin) 20g/1¾oz thinly sliced chorizo, finely chopped 3 spring onions, trimmed and thinly sliced 2 heaped tbsp finely chopped fresh coriander 1 red chilli, finely chopped 1 tsp garam masala 1 lime, finely grated zest, plus extra wedges for serving 1 tbsp cornflour, or gram flour 4 tsp sunflower oil or rapeseed oil, for frying ½ tsp fine sea salt and freshly ground black pepper 2 spring onions, finely chopped15g/½oz fresh mint leaves15g/½oz fresh coriander leaves½ green chilli, trimmed and roughly chopped½ garlic clove½ tsp flaked sea salt½ tsp caster sugar2 tbsp fresh lime or lemon juice1 tsp sunflower or rapeseed oil 2 spring onions, finely chopped 15g/½oz fresh mint leaves 15g/½oz fresh coriander leaves ½ green chilli, trimmed and roughly chopped ½ garlic clove ½ tsp flaked sea salt ½ tsp caster sugar 2 tbsp fresh lime or lemon juice 1 tsp sunflower or rapeseed oil Method To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes.Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties.Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Fry the tikkis in two batches for about 3 minutes on each side, or until golden brown, crisp and hot throughout. Add the remaining oil just before the second batch are fried.To make the dip, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish.Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes. To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes. Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties. Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Fry the tikkis in two batches for about 3 minutes on each side, or until golden brown, crisp and hot throughout. Add the remaining oil just before the second batch are fried. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Fry the tikkis in two batches for about 3 minutes on each side, or until golden brown, crisp and hot throughout. Add the remaining oil just before the second batch are fried. To make the dip, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish. To make the dip, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish. Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. Recipe tips Squeeze the sweetcorn in a sieve with the back of a spoon to remove as much of the liquid as possible before mashing. This will help the tikkis hold together."
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} | 598efc0389549a072e330c8287a937bd8a0698f399b5f2a5f90e278a63ee4082 | Barbecued sausages with beer-mustard onions recipe
An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hothoundswithbeerand_67589_16x9.jpg What's not to love about a barbecued sausage? Add mustard and roasted onions for the full monty. 4 large onions, thinly sliced150ml/5fl oz dark ale or bitter1 tbsp demerara sugar1 tbsp wholegrain mustard large knob of butter1 large sprig of thymesalt and freshly ground black pepper 8 good-quality, thick sausages (experiment with some of the many varieties on offer)8 bread rolls, or pieces of French bread 4 large onions, thinly sliced 150ml/5fl oz dark ale or bitter 1 tbsp demerara sugar 1 tbsp wholegrain mustard large knob of butter 1 large sprig of thyme salt and freshly ground black pepper 8 good-quality, thick sausages (experiment with some of the many varieties on offer) 8 bread rolls, or pieces of French bread Method Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time. Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate.Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top. Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time. Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time. Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate. Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate. Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top. Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top. | {
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"title": "Barbecued sausages with beer-mustard onions recipe",
"content": "An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hothoundswithbeerand_67589_16x9.jpg What's not to love about a barbecued sausage? Add mustard and roasted onions for the full monty. 4 large onions, thinly sliced150ml/5fl oz dark ale or bitter1 tbsp demerara sugar1 tbsp wholegrain mustard large knob of butter1 large sprig of thymesalt and freshly ground black pepper 8 good-quality, thick sausages (experiment with some of the many varieties on offer)8 bread rolls, or pieces of French bread 4 large onions, thinly sliced 150ml/5fl oz dark ale or bitter 1 tbsp demerara sugar 1 tbsp wholegrain mustard large knob of butter 1 large sprig of thyme salt and freshly ground black pepper 8 good-quality, thick sausages (experiment with some of the many varieties on offer) 8 bread rolls, or pieces of French bread Method Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time. Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate.Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top. Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time. Take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow 'dish'. Mix together the beer, sugar and mustard, then pour over the onions. Add the butter and thyme and season with salt and pepper. Pinch together the edges of the foil to seal the parcel, ensuring you don't leave any gaps. This will allow the onions to steam and barbecue at the same time. Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate. Place carefully on the barbecue. Leave to cook for 25-30 minutes until the onions are meltingly soft and most of the beer has reduced to a syrupy consistency. During the cooking time, carefully open the foil a few times and stir the onions. If there's too much liquid in the foil when the onions are almost cooked, open up the top of the foil and cook for a further 5 minutes to allow the liquid to evaporate. Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top. Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top."
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} | 9671698d6e5bcb3fb6dfed3bdfca7ddb12099f68d674085c3ecb9f7fa88213de | Lebkuchen recipe
An average of 4.0 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lebkuchen_88786_16x9.jpg Lebkuchen are traditional German Christmas cookies. Whether you make traditional circles or cut into stars and hearts, friends and family will love these Christmas biscuits. You can decorate them in so many ways as well. My favourites are chocolate covered, closely followed by a thin icing - but if you like thick icing don't let me stop you! 200g/7oz runny honey 85g/3oz butter 200g/7oz plain flour 100g/3½oz ground almonds 1 tsp baking powder ¼ tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp ground ginger1 tsp ground allspice or mixed spice ½ tsp ground nutmeg ½ tsp ground cloves (optional)1 tbsp cocoa powder (optional)½ unwaxed orange, finely grated zest and juicepinch sea salt 200g/7oz runny honey 85g/3oz butter 200g/7oz plain flour 100g/3½oz ground almonds 1 tsp baking powder ¼ tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground allspice or mixed spice ½ tsp ground nutmeg ½ tsp ground cloves (optional) 1 tbsp cocoa powder (optional) ½ unwaxed orange, finely grated zest and juice pinch sea salt 100g/3½oz icing sugar 2 tbsp boiling water 100g/3½oz icing sugar 2 tbsp boiling water 200g/7oz dark, milk or white chocolate, finely chopped 200g/7oz dark, milk or white chocolate, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.Heat the honey and butter in a small saucepan over a low heat until melted. Tip into a large mixing bowl and put in the fridge for 5 minutes.Remove the honey-butter mixture from the fridge and sieve in the remaining ingredients, stirring to combine. (The mixture will be sticky.) Return to the fridge for about 1 hour, or until completely cold. With damp hands, break off pieces of the dough and roll into balls slightly smaller than a golf ball. Transfer to the baking trays and flatten down slightly, leaving enough space between each lebkuchen to spread during cooking. Bake for 15 minutes, or until the lebkuchen has risen and are firm to the touch. Set aside to cool slghtly on the baking trays, before transferring to a wire rack to cool completely.To make the sugar glaze, mix the icing sugar and water in a bowl. Dip one side of the lebkuchen into the glaze and return to the wire rack, icing side up, to set.Alternatively, to make the chocolate glaze, melt half the chocolate in a small heatproof bowl over a simmering saucepan of water, making sure the base of the bowl doesn’t touch the water. When the chocolate has almost melted, take the pan off the heat and add the remaining chocolate. Stir until all the chocolate has melted. Dip one side of the lebkuchen into the chocolate and return to the wire rack, chocolate side up, to set.You can also use a combination of the icing and the chocolate glaze. Simply dunk one side of the lebkuchen in the icing and leave to set, before dunking the other side in the glaze and leave to set to completely. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Heat the honey and butter in a small saucepan over a low heat until melted. Tip into a large mixing bowl and put in the fridge for 5 minutes. Heat the honey and butter in a small saucepan over a low heat until melted. Tip into a large mixing bowl and put in the fridge for 5 minutes. Remove the honey-butter mixture from the fridge and sieve in the remaining ingredients, stirring to combine. (The mixture will be sticky.) Return to the fridge for about 1 hour, or until completely cold. Remove the honey-butter mixture from the fridge and sieve in the remaining ingredients, stirring to combine. (The mixture will be sticky.) Return to the fridge for about 1 hour, or until completely cold. With damp hands, break off pieces of the dough and roll into balls slightly smaller than a golf ball. Transfer to the baking trays and flatten down slightly, leaving enough space between each lebkuchen to spread during cooking. Bake for 15 minutes, or until the lebkuchen has risen and are firm to the touch. Set aside to cool slghtly on the baking trays, before transferring to a wire rack to cool completely. With damp hands, break off pieces of the dough and roll into balls slightly smaller than a golf ball. Transfer to the baking trays and flatten down slightly, leaving enough space between each lebkuchen to spread during cooking. Bake for 15 minutes, or until the lebkuchen has risen and are firm to the touch. Set aside to cool slghtly on the baking trays, before transferring to a wire rack to cool completely. To make the sugar glaze, mix the icing sugar and water in a bowl. Dip one side of the lebkuchen into the glaze and return to the wire rack, icing side up, to set. To make the sugar glaze, mix the icing sugar and water in a bowl. Dip one side of the lebkuchen into the glaze and return to the wire rack, icing side up, to set. Alternatively, to make the chocolate glaze, melt half the chocolate in a small heatproof bowl over a simmering saucepan of water, making sure the base of the bowl doesn’t touch the water. When the chocolate has almost melted, take the pan off the heat and add the remaining chocolate. Stir until all the chocolate has melted. Dip one side of the lebkuchen into the chocolate and return to the wire rack, chocolate side up, to set. Alternatively, to make the chocolate glaze, melt half the chocolate in a small heatproof bowl over a simmering saucepan of water, making sure the base of the bowl doesn’t touch the water. When the chocolate has almost melted, take the pan off the heat and add the remaining chocolate. Stir until all the chocolate has melted. Dip one side of the lebkuchen into the chocolate and return to the wire rack, chocolate side up, to set. You can also use a combination of the icing and the chocolate glaze. Simply dunk one side of the lebkuchen in the icing and leave to set, before dunking the other side in the glaze and leave to set to completely. You can also use a combination of the icing and the chocolate glaze. Simply dunk one side of the lebkuchen in the icing and leave to set, before dunking the other side in the glaze and leave to set to completely. Recipe tips To make shaped lebkuchen, wait until the dough has cooled but still soft. Roll out on a lightly floured surface to 2.5cm/1in thick. Use cookie cutters to cut out shapes and bake as above. If your cookies are quite large they may need a few more minutes in the oven. To make filled lebkuchen, wait until the dough has cooled but still soft. Roll out on a dusted work surface to 2.5cm/1in thick. Dot the right-hand half of the dough with teaspoons of apricot jam, cherry jam or chocolate spread, ensuring there is space in between. Fold over the remaining dough and flatten with your hands around the dots of jam. Use a cookie cutter to cut out the shapes, ensuring the jam is in the centre of each cookie. Bake as above. If your cookies are quite large they may need a few more minutes in the oven. If you want to add decorations to your cookies, drizzle melted white chocolate or a thick sugar icing over the lebkuchen and top with sugar snowflakes for a fun finish. | {
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"content": "An average of 4.0 out of 5 stars from 63 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lebkuchen_88786_16x9.jpg Lebkuchen are traditional German Christmas cookies. Whether you make traditional circles or cut into stars and hearts, friends and family will love these Christmas biscuits. You can decorate them in so many ways as well. My favourites are chocolate covered, closely followed by a thin icing - but if you like thick icing don't let me stop you! 200g/7oz runny honey 85g/3oz butter 200g/7oz plain flour 100g/3½oz ground almonds 1 tsp baking powder ¼ tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp ground ginger1 tsp ground allspice or mixed spice ½ tsp ground nutmeg ½ tsp ground cloves (optional)1 tbsp cocoa powder (optional)½ unwaxed orange, finely grated zest and juicepinch sea salt 200g/7oz runny honey 85g/3oz butter 200g/7oz plain flour 100g/3½oz ground almonds 1 tsp baking powder ¼ tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground allspice or mixed spice ½ tsp ground nutmeg ½ tsp ground cloves (optional) 1 tbsp cocoa powder (optional) ½ unwaxed orange, finely grated zest and juice pinch sea salt 100g/3½oz icing sugar 2 tbsp boiling water 100g/3½oz icing sugar 2 tbsp boiling water 200g/7oz dark, milk or white chocolate, finely chopped 200g/7oz dark, milk or white chocolate, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.Heat the honey and butter in a small saucepan over a low heat until melted. Tip into a large mixing bowl and put in the fridge for 5 minutes.Remove the honey-butter mixture from the fridge and sieve in the remaining ingredients, stirring to combine. (The mixture will be sticky.) Return to the fridge for about 1 hour, or until completely cold. With damp hands, break off pieces of the dough and roll into balls slightly smaller than a golf ball. Transfer to the baking trays and flatten down slightly, leaving enough space between each lebkuchen to spread during cooking. Bake for 15 minutes, or until the lebkuchen has risen and are firm to the touch. Set aside to cool slghtly on the baking trays, before transferring to a wire rack to cool completely.To make the sugar glaze, mix the icing sugar and water in a bowl. Dip one side of the lebkuchen into the glaze and return to the wire rack, icing side up, to set.Alternatively, to make the chocolate glaze, melt half the chocolate in a small heatproof bowl over a simmering saucepan of water, making sure the base of the bowl doesn’t touch the water. When the chocolate has almost melted, take the pan off the heat and add the remaining chocolate. Stir until all the chocolate has melted. Dip one side of the lebkuchen into the chocolate and return to the wire rack, chocolate side up, to set.You can also use a combination of the icing and the chocolate glaze. Simply dunk one side of the lebkuchen in the icing and leave to set, before dunking the other side in the glaze and leave to set to completely. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Heat the honey and butter in a small saucepan over a low heat until melted. Tip into a large mixing bowl and put in the fridge for 5 minutes. Heat the honey and butter in a small saucepan over a low heat until melted. Tip into a large mixing bowl and put in the fridge for 5 minutes. Remove the honey-butter mixture from the fridge and sieve in the remaining ingredients, stirring to combine. (The mixture will be sticky.) Return to the fridge for about 1 hour, or until completely cold. Remove the honey-butter mixture from the fridge and sieve in the remaining ingredients, stirring to combine. (The mixture will be sticky.) Return to the fridge for about 1 hour, or until completely cold. With damp hands, break off pieces of the dough and roll into balls slightly smaller than a golf ball. Transfer to the baking trays and flatten down slightly, leaving enough space between each lebkuchen to spread during cooking. Bake for 15 minutes, or until the lebkuchen has risen and are firm to the touch. Set aside to cool slghtly on the baking trays, before transferring to a wire rack to cool completely. With damp hands, break off pieces of the dough and roll into balls slightly smaller than a golf ball. Transfer to the baking trays and flatten down slightly, leaving enough space between each lebkuchen to spread during cooking. Bake for 15 minutes, or until the lebkuchen has risen and are firm to the touch. Set aside to cool slghtly on the baking trays, before transferring to a wire rack to cool completely. To make the sugar glaze, mix the icing sugar and water in a bowl. Dip one side of the lebkuchen into the glaze and return to the wire rack, icing side up, to set. To make the sugar glaze, mix the icing sugar and water in a bowl. Dip one side of the lebkuchen into the glaze and return to the wire rack, icing side up, to set. Alternatively, to make the chocolate glaze, melt half the chocolate in a small heatproof bowl over a simmering saucepan of water, making sure the base of the bowl doesn’t touch the water. When the chocolate has almost melted, take the pan off the heat and add the remaining chocolate. Stir until all the chocolate has melted. Dip one side of the lebkuchen into the chocolate and return to the wire rack, chocolate side up, to set. Alternatively, to make the chocolate glaze, melt half the chocolate in a small heatproof bowl over a simmering saucepan of water, making sure the base of the bowl doesn’t touch the water. When the chocolate has almost melted, take the pan off the heat and add the remaining chocolate. Stir until all the chocolate has melted. Dip one side of the lebkuchen into the chocolate and return to the wire rack, chocolate side up, to set. You can also use a combination of the icing and the chocolate glaze. Simply dunk one side of the lebkuchen in the icing and leave to set, before dunking the other side in the glaze and leave to set to completely. You can also use a combination of the icing and the chocolate glaze. Simply dunk one side of the lebkuchen in the icing and leave to set, before dunking the other side in the glaze and leave to set to completely. Recipe tips To make shaped lebkuchen, wait until the dough has cooled but still soft. Roll out on a lightly floured surface to 2.5cm/1in thick. Use cookie cutters to cut out shapes and bake as above. If your cookies are quite large they may need a few more minutes in the oven. To make filled lebkuchen, wait until the dough has cooled but still soft. Roll out on a dusted work surface to 2.5cm/1in thick. Dot the right-hand half of the dough with teaspoons of apricot jam, cherry jam or chocolate spread, ensuring there is space in between. Fold over the remaining dough and flatten with your hands around the dots of jam. Use a cookie cutter to cut out the shapes, ensuring the jam is in the centre of each cookie. Bake as above. If your cookies are quite large they may need a few more minutes in the oven. If you want to add decorations to your cookies, drizzle melted white chocolate or a thick sugar icing over the lebkuchen and top with sugar snowflakes for a fun finish."
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} | 58a05be16d9889e4aa6f8c1583d49f073bfd941d180ee26c4a233e3ef9408ee7 | Beef mince kebabs recipe
An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_mince_kebabs_02661_16x9.jpg Preserved lemon, smoked paprika and yoghurt make a divine dressing to serve with these easy beef mince kebabs. 2 tsp extra virgin olive oil500g/1lb 2oz minced beef (around 12% fat)½ tsp ground cumin1½ tsp sweet smoked paprika 1 tsp fine sea salt 1 medium onion, quarteredfresh mint sprigs, to servefreshly ground black pepper 2 tsp extra virgin olive oil 500g/1lb 2oz minced beef (around 12% fat) ½ tsp ground cumin 1½ tsp sweet smoked paprika 1 tsp fine sea salt 1 medium onion, quartered fresh mint sprigs, to serve freshly ground black pepper 150g/5½oz full-fat Greek yoghurt½ small preserved lemon, drained well and finely chopped 1 small garlic clove, crushed1 tsp extra virgin olive oilpinch smoked paprika 150g/5½oz full-fat Greek yoghurt ½ small preserved lemon, drained well and finely chopped 1 small garlic clove, crushed 1 tsp extra virgin olive oil pinch smoked paprika Method Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long.Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining.Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally.To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika.Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip. Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long. Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long. Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining. Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining. Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally. Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally. To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika. To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika. Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip. Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip. | {
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"content": "An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_mince_kebabs_02661_16x9.jpg Preserved lemon, smoked paprika and yoghurt make a divine dressing to serve with these easy beef mince kebabs. 2 tsp extra virgin olive oil500g/1lb 2oz minced beef (around 12% fat)½ tsp ground cumin1½ tsp sweet smoked paprika 1 tsp fine sea salt 1 medium onion, quarteredfresh mint sprigs, to servefreshly ground black pepper 2 tsp extra virgin olive oil 500g/1lb 2oz minced beef (around 12% fat) ½ tsp ground cumin 1½ tsp sweet smoked paprika 1 tsp fine sea salt 1 medium onion, quartered fresh mint sprigs, to serve freshly ground black pepper 150g/5½oz full-fat Greek yoghurt½ small preserved lemon, drained well and finely chopped 1 small garlic clove, crushed1 tsp extra virgin olive oilpinch smoked paprika 150g/5½oz full-fat Greek yoghurt ½ small preserved lemon, drained well and finely chopped 1 small garlic clove, crushed 1 tsp extra virgin olive oil pinch smoked paprika Method Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long.Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining.Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally.To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika.Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip. Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long. Mix the beef, cumin, paprika, salt and plenty of freshly ground black pepper together in a bowl. Divide the mince mixture into 8 portions and press each portion firmly onto flat skewers, each one around 10–12cm/4–4½in long. Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining. Place a non-stick griddle pan over a high heat and brush with a little oil. Cook the kebabs for about 10 minutes, turning 3–4 times, or until well browned on the outside and thoroughly cooked on the inside – there should be no pink remaining. Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally. Add the onion wedges to the griddle for the last 5 minutes of the cooking time and griddle until lightly charred, turning occasionally. To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika. To make the dip, mix the yogurt with the preserved lemon and garlic. Spoon into a serving dish, drizzle with olive oil and sprinkle with a little paprika. Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip. Put the onions onto a serving plate and top with the kebabs, scatter with fresh mint and sprinkle with a little more paprika. Serve with the dip."
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} | 781a80fdbbfb1080458356eefa485513c3379ae8da2ca2f6efb975db3b0fd02d | Chicken pakora recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pakora_64702_16x9.jpg What’s not to love about chicken pakoras? Maunika's crispy, spicy recipe coats tender bites of chicken thighs in garlic, chilli, fennel and chaat masala. 4 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped1 tsp fennel seeds1 tsp black peppercorns1 tsp kashmiri chilli powder (or mild chilli powder)half a lemon, juice only500g/1lb 2oz boneless chicken thighs, cut into bite-size piecesvegetable oil, for deep-fryingchaat masala, to seasonsalt, to taste 4 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 1 tsp fennel seeds 1 tsp black peppercorns 1 tsp kashmiri chilli powder (or mild chilli powder) half a lemon, juice only 500g/1lb 2oz boneless chicken thighs, cut into bite-size pieces vegetable oil, for deep-frying chaat masala, to season salt, to taste 80g/3oz gram flour30g/1oz cornflour 80g/3oz gram flour 30g/1oz cornflour Method Blend the garlic and ginger to a paste with a splash of water. Set aside. Crush the fennel seeds and black pepper to a coarse powder in a pestle and mortar. Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge.Pour the vegetable oil into a heavy-bottomed pan or a deep-fat fryer and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, combine the gram flour and cornflour in a bowl and whisk in about 90ml/3fl oz water a little at a time. Pour the batter in with the chicken and coat all the pieces. Deep-fry the chicken pakoras, in batches, for 5–6 minutes or until golden-brown and crispy. Drain the cooked pakoras on kitchen paper and sprinkle with chaat masala. Serve warm. Blend the garlic and ginger to a paste with a splash of water. Set aside. Blend the garlic and ginger to a paste with a splash of water. Set aside. Crush the fennel seeds and black pepper to a coarse powder in a pestle and mortar. Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge. Crush the fennel seeds and black pepper to a coarse powder in a pestle and mortar. Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge. Pour the vegetable oil into a heavy-bottomed pan or a deep-fat fryer and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the vegetable oil into a heavy-bottomed pan or a deep-fat fryer and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, combine the gram flour and cornflour in a bowl and whisk in about 90ml/3fl oz water a little at a time. Pour the batter in with the chicken and coat all the pieces. To make the batter, combine the gram flour and cornflour in a bowl and whisk in about 90ml/3fl oz water a little at a time. Pour the batter in with the chicken and coat all the pieces. Deep-fry the chicken pakoras, in batches, for 5–6 minutes or until golden-brown and crispy. Drain the cooked pakoras on kitchen paper and sprinkle with chaat masala. Serve warm. Deep-fry the chicken pakoras, in batches, for 5–6 minutes or until golden-brown and crispy. Drain the cooked pakoras on kitchen paper and sprinkle with chaat masala. Serve warm. Recipe tips These chicken pakoras can easily be prepared in advance. If you marinade the chicken overnight the pakoras will have bags more flavour, and you take a job off your list for the next day. | {
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"title": "Chicken pakora recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pakora_64702_16x9.jpg What’s not to love about chicken pakoras? Maunika's crispy, spicy recipe coats tender bites of chicken thighs in garlic, chilli, fennel and chaat masala. 4 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped1 tsp fennel seeds1 tsp black peppercorns1 tsp kashmiri chilli powder (or mild chilli powder)half a lemon, juice only500g/1lb 2oz boneless chicken thighs, cut into bite-size piecesvegetable oil, for deep-fryingchaat masala, to seasonsalt, to taste 4 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 1 tsp fennel seeds 1 tsp black peppercorns 1 tsp kashmiri chilli powder (or mild chilli powder) half a lemon, juice only 500g/1lb 2oz boneless chicken thighs, cut into bite-size pieces vegetable oil, for deep-frying chaat masala, to season salt, to taste 80g/3oz gram flour30g/1oz cornflour 80g/3oz gram flour 30g/1oz cornflour Method Blend the garlic and ginger to a paste with a splash of water. Set aside. Crush the fennel seeds and black pepper to a coarse powder in a pestle and mortar. Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge.Pour the vegetable oil into a heavy-bottomed pan or a deep-fat fryer and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, combine the gram flour and cornflour in a bowl and whisk in about 90ml/3fl oz water a little at a time. Pour the batter in with the chicken and coat all the pieces. Deep-fry the chicken pakoras, in batches, for 5–6 minutes or until golden-brown and crispy. Drain the cooked pakoras on kitchen paper and sprinkle with chaat masala. Serve warm. Blend the garlic and ginger to a paste with a splash of water. Set aside. Blend the garlic and ginger to a paste with a splash of water. Set aside. Crush the fennel seeds and black pepper to a coarse powder in a pestle and mortar. Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge. Crush the fennel seeds and black pepper to a coarse powder in a pestle and mortar. Combine with the kashmiri chilli powder, garlic and ginger paste, lemon juice and a pinch of salt in a large mixing bowl. Add the chicken, cover and marinate for 2 hours or overnight, in the fridge. Pour the vegetable oil into a heavy-bottomed pan or a deep-fat fryer and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pour the vegetable oil into a heavy-bottomed pan or a deep-fat fryer and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, combine the gram flour and cornflour in a bowl and whisk in about 90ml/3fl oz water a little at a time. Pour the batter in with the chicken and coat all the pieces. To make the batter, combine the gram flour and cornflour in a bowl and whisk in about 90ml/3fl oz water a little at a time. Pour the batter in with the chicken and coat all the pieces. Deep-fry the chicken pakoras, in batches, for 5–6 minutes or until golden-brown and crispy. Drain the cooked pakoras on kitchen paper and sprinkle with chaat masala. Serve warm. Deep-fry the chicken pakoras, in batches, for 5–6 minutes or until golden-brown and crispy. Drain the cooked pakoras on kitchen paper and sprinkle with chaat masala. Serve warm. Recipe tips These chicken pakoras can easily be prepared in advance. If you marinade the chicken overnight the pakoras will have bags more flavour, and you take a job off your list for the next day."
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} | e68ed800513e59a37a1f6cd808163bf9c2e07c06ff39bc8b533c75985f720cb9 | Meatzza recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meatzza_60080_16x9.jpg I find this more and more helpful in the repertoire as so many children – small children at any rate – seem to be kept on strict wheat-free diets by their parents these days. This is why I’ve given the option of replacing the breadcrumbs with porridge oats, and very well it works, too. All in all, it is just about the perfect children’s tea. 500g/1lb 2oz minced beef (preferably organic)3 tbsp grated parmesan3 tbsp breadcrumbs or porridge oats (not instant)3 tbsp chopped fresh parsley2 free-range eggs, lightly beaten1 garlic clove, crushedSalt and freshly ground black pepper, to tasteButter, for greasing1x400g/14oz can chopped tomatoes, drained1 tsp garlic oil1 tsp oregano1 x 125g/4½oz ball mozzarella (not buffalo), halved, then slicedFew leaves fresh basil 500g/1lb 2oz minced beef (preferably organic) 3 tbsp grated parmesan 3 tbsp breadcrumbs or porridge oats (not instant) 3 tbsp chopped fresh parsley 2 free-range eggs, lightly beaten 1 garlic clove, crushed Salt and freshly ground black pepper, to taste Butter, for greasing 1x400g/14oz can chopped tomatoes, drained 1 tsp garlic oil 1 tsp oregano 1 x 125g/4½oz ball mozzarella (not buffalo), halved, then sliced Few leaves fresh basil Method Preheat the oven to 220C/425F/Gas 7.In a large bowl, using your hands, combine the mince, parmesan, breadcrumbs or oats, parsley, eggs, garlic, and add some salt and pepper. Do not overwork it, just lightly mix together or the meat will become compacted and dense.Butter a round baking tin of about 28cm/11in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.Make sure you’ve drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.Remove from the oven and let it sit for five minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. In a large bowl, using your hands, combine the mince, parmesan, breadcrumbs or oats, parsley, eggs, garlic, and add some salt and pepper. Do not overwork it, just lightly mix together or the meat will become compacted and dense. In a large bowl, using your hands, combine the mince, parmesan, breadcrumbs or oats, parsley, eggs, garlic, and add some salt and pepper. Do not overwork it, just lightly mix together or the meat will become compacted and dense. Butter a round baking tin of about 28cm/11in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust. Butter a round baking tin of about 28cm/11in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust. Make sure you’ve drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted. Make sure you’ve drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted. Remove from the oven and let it sit for five minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza. Remove from the oven and let it sit for five minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza. | {
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"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/meatzza_60080_16x9.jpg I find this more and more helpful in the repertoire as so many children – small children at any rate – seem to be kept on strict wheat-free diets by their parents these days. This is why I’ve given the option of replacing the breadcrumbs with porridge oats, and very well it works, too. All in all, it is just about the perfect children’s tea. 500g/1lb 2oz minced beef (preferably organic)3 tbsp grated parmesan3 tbsp breadcrumbs or porridge oats (not instant)3 tbsp chopped fresh parsley2 free-range eggs, lightly beaten1 garlic clove, crushedSalt and freshly ground black pepper, to tasteButter, for greasing1x400g/14oz can chopped tomatoes, drained1 tsp garlic oil1 tsp oregano1 x 125g/4½oz ball mozzarella (not buffalo), halved, then slicedFew leaves fresh basil 500g/1lb 2oz minced beef (preferably organic) 3 tbsp grated parmesan 3 tbsp breadcrumbs or porridge oats (not instant) 3 tbsp chopped fresh parsley 2 free-range eggs, lightly beaten 1 garlic clove, crushed Salt and freshly ground black pepper, to taste Butter, for greasing 1x400g/14oz can chopped tomatoes, drained 1 tsp garlic oil 1 tsp oregano 1 x 125g/4½oz ball mozzarella (not buffalo), halved, then sliced Few leaves fresh basil Method Preheat the oven to 220C/425F/Gas 7.In a large bowl, using your hands, combine the mince, parmesan, breadcrumbs or oats, parsley, eggs, garlic, and add some salt and pepper. Do not overwork it, just lightly mix together or the meat will become compacted and dense.Butter a round baking tin of about 28cm/11in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.Make sure you’ve drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.Remove from the oven and let it sit for five minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. In a large bowl, using your hands, combine the mince, parmesan, breadcrumbs or oats, parsley, eggs, garlic, and add some salt and pepper. Do not overwork it, just lightly mix together or the meat will become compacted and dense. In a large bowl, using your hands, combine the mince, parmesan, breadcrumbs or oats, parsley, eggs, garlic, and add some salt and pepper. Do not overwork it, just lightly mix together or the meat will become compacted and dense. Butter a round baking tin of about 28cm/11in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust. Butter a round baking tin of about 28cm/11in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust. Make sure you’ve drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted. Make sure you’ve drained as much runny liquid as possible out of your can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted. Remove from the oven and let it sit for five minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza. Remove from the oven and let it sit for five minutes, then adorn with some basil leaves and bring it to the table before cutting into wedges, like a pizza."
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} | 4b31623d901852855fe4b98a19fe6f255ec331b6479da55dcd17aca132db5b36 | The Hairy Bikers' guacamole recipe
Real guacamole An average of 4.8 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realguacamole_81424_16x9.jpg Check out the easy, authentic guacamole that the Hairy Bikers brought back from their Mexican travels. Serve with nachos. Each serving provides 247kcal, 3g protein, 6g carbohydrate (of which 4g saturates), 22g fat (of which 5g saturates), 6g fibre and 0g salt. 1-4 mild chillies, finely choppedbunch coriander, chopped2 tomatoes, finely choppedsalt, to taste1 onion, finely chopped½ lime, juice only3 ripe avocados 1-4 mild chillies, finely chopped bunch coriander, chopped 2 tomatoes, finely chopped salt, to taste 1 onion, finely chopped ½ lime, juice only 3 ripe avocados Method In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve. In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve. | {
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"content": "Real guacamole An average of 4.8 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realguacamole_81424_16x9.jpg Check out the easy, authentic guacamole that the Hairy Bikers brought back from their Mexican travels. Serve with nachos. Each serving provides 247kcal, 3g protein, 6g carbohydrate (of which 4g saturates), 22g fat (of which 5g saturates), 6g fibre and 0g salt. 1-4 mild chillies, finely choppedbunch coriander, chopped2 tomatoes, finely choppedsalt, to taste1 onion, finely chopped½ lime, juice only3 ripe avocados 1-4 mild chillies, finely chopped bunch coriander, chopped 2 tomatoes, finely chopped salt, to taste 1 onion, finely chopped ½ lime, juice only 3 ripe avocados Method In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve. In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve."
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} | 6e2c5223f09655d7fa0d6efbed128278aa63b0062ceceb2ffe99b665b405bd32 | Mary Berry's cherry cake recipe
An average of 3.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/marys_cherry_cake_17869_16x9.jpg A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin). 200g/7oz glacé cherries225g/8oz self-raising flour175g/6oz softened butter, plus extra for greasing175g/6oz caster sugar1 lemon, finely grated zest only 50g/1¾oz ground almonds3 large free-range eggs 200g/7oz glacé cherries 225g/8oz self-raising flour 175g/6oz softened butter, plus extra for greasing 175g/6oz caster sugar 1 lemon, finely grated zest only 50g/1¾oz ground almonds 3 large free-range eggs 175g/6oz icing sugar1 lemon, juice only 15g/½oz flaked almonds, toasted5 glacé cherries, quartered 175g/6oz icing sugar 1 lemon, juice only 15g/½oz flaked almonds, toasted 5 glacé cherries, quartered Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin. Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack. Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack. For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries. For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries. | {
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"content": "An average of 3.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/marys_cherry_cake_17869_16x9.jpg A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin). 200g/7oz glacé cherries225g/8oz self-raising flour175g/6oz softened butter, plus extra for greasing175g/6oz caster sugar1 lemon, finely grated zest only 50g/1¾oz ground almonds3 large free-range eggs 200g/7oz glacé cherries 225g/8oz self-raising flour 175g/6oz softened butter, plus extra for greasing 175g/6oz caster sugar 1 lemon, finely grated zest only 50g/1¾oz ground almonds 3 large free-range eggs 175g/6oz icing sugar1 lemon, juice only 15g/½oz flaked almonds, toasted5 glacé cherries, quartered 175g/6oz icing sugar 1 lemon, juice only 15g/½oz flaked almonds, toasted 5 glacé cherries, quartered Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin. Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack. Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack. For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries. For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries."
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} | ca41544701293812e9ce005ed433038044e2ab45f4d0396fe3dc88fcf54d0974 | Lemon curd recipe
An average of 4.8 out of 5 stars from 135 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_curd_68499_16x9.jpg Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety. 4 unwaxed lemons, zest and juice200g/7oz unrefined caster sugar100g/3½oz unsalted butter, cut into cubes3 free-range eggs, plus 1 free-range egg yolk 4 unwaxed lemons, zest and juice 200g/7oz unrefined caster sugar 100g/3½oz unsalted butter, cut into cubes 3 free-range eggs, plus 1 free-range egg yolk Method Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted. Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Recipe tips To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven set to 160C/140C Fan/Gas 3 for 10–15 minutes. | {
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"content": "An average of 4.8 out of 5 stars from 135 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_curd_68499_16x9.jpg Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety. 4 unwaxed lemons, zest and juice200g/7oz unrefined caster sugar100g/3½oz unsalted butter, cut into cubes3 free-range eggs, plus 1 free-range egg yolk 4 unwaxed lemons, zest and juice 200g/7oz unrefined caster sugar 100g/3½oz unsalted butter, cut into cubes 3 free-range eggs, plus 1 free-range egg yolk Method Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted. Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Recipe tips To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven set to 160C/140C Fan/Gas 3 for 10–15 minutes."
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} | 8a5028e8581393cfccaea7ef5605b7b4d20c0e44c00246c42911117e5527529f | Fudgy walnut cake recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fudgy_walnut_cake_63895_16x9.jpg This fudgy walnut cake is great with any fairly crumbly, old-fashioned fudge, but salted fudge works particularly well. 75g/2½oz walnuts225g/8oz butter, softened, plus extra for greasing225g/8oz light brown muscovado sugar4 large free-range eggs225g/8oz self-raising flour1 tsp baking powder 75g/2½oz walnuts 225g/8oz butter, softened, plus extra for greasing 225g/8oz light brown muscovado sugar 4 large free-range eggs 225g/8oz self-raising flour 1 tsp baking powder 150g/5½oz butter, softened150g/5½oz icing sugar, sifted250g/9oz fudge, roughly chopped25g/1oz walnut halves 150g/5½oz butter, softened 150g/5½oz icing sugar, sifted 250g/9oz fudge, roughly chopped 25g/1oz walnut halves Method To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnuts in a food processor and blend on the pulse setting until chopped into very small pieces, but not at all fine or powdery. Don’t worry if there are a few larger pieces of nut remaining, these will add texture to the sponge. Tip the nuts into a bowl.Put the butter and brown sugar, eggs, flour and baking powder into the food processor and blend on the pulse setting until well combined. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. (If you don't have a food processor, tip all the ingredients into a large mixing bowl - then beat like hell!)Add the chopped nuts to the batter and mix until just combined. Spoon the mixture evenly into the two tins and smooth the surface. Bake on the same shelf in the centre of the oven for 25 minutes, or until well-risen and just beginning to shrink back from the sides of the tin.Remove the tins from the oven and leave to cool for five minutes before running a knife around the edge of each cake and turning out onto a wire rack. Peel off the baking parchment and leave to cool completely.To make the icing, put the butter in a food processor, or mixing bowl, add the icing sugar and 150g/5½oz of the chopped fudge. Blend until the icing is smooth and creamy. Add an extra 2-3 teaspoons of milk if necessary, so that the icing is light and spreadable. Don’t worry if some of the fudge remains chunky.Place one of the sponges onto a plate or cake stand and spread with half of the fudgy icing. Top with the second sponge and spread with the remaining icing, creating soft swirls and peaks. Decorate with the walnut halves and chopped fudge. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with discs of baking parchment. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnuts in a food processor and blend on the pulse setting until chopped into very small pieces, but not at all fine or powdery. Don’t worry if there are a few larger pieces of nut remaining, these will add texture to the sponge. Tip the nuts into a bowl. Put the walnuts in a food processor and blend on the pulse setting until chopped into very small pieces, but not at all fine or powdery. Don’t worry if there are a few larger pieces of nut remaining, these will add texture to the sponge. Tip the nuts into a bowl. Put the butter and brown sugar, eggs, flour and baking powder into the food processor and blend on the pulse setting until well combined. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. (If you don't have a food processor, tip all the ingredients into a large mixing bowl - then beat like hell!) Put the butter and brown sugar, eggs, flour and baking powder into the food processor and blend on the pulse setting until well combined. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. (If you don't have a food processor, tip all the ingredients into a large mixing bowl - then beat like hell!) Add the chopped nuts to the batter and mix until just combined. Spoon the mixture evenly into the two tins and smooth the surface. Bake on the same shelf in the centre of the oven for 25 minutes, or until well-risen and just beginning to shrink back from the sides of the tin. Add the chopped nuts to the batter and mix until just combined. Spoon the mixture evenly into the two tins and smooth the surface. Bake on the same shelf in the centre of the oven for 25 minutes, or until well-risen and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for five minutes before running a knife around the edge of each cake and turning out onto a wire rack. Peel off the baking parchment and leave to cool completely. Remove the tins from the oven and leave to cool for five minutes before running a knife around the edge of each cake and turning out onto a wire rack. Peel off the baking parchment and leave to cool completely. To make the icing, put the butter in a food processor, or mixing bowl, add the icing sugar and 150g/5½oz of the chopped fudge. Blend until the icing is smooth and creamy. Add an extra 2-3 teaspoons of milk if necessary, so that the icing is light and spreadable. Don’t worry if some of the fudge remains chunky. To make the icing, put the butter in a food processor, or mixing bowl, add the icing sugar and 150g/5½oz of the chopped fudge. Blend until the icing is smooth and creamy. Add an extra 2-3 teaspoons of milk if necessary, so that the icing is light and spreadable. Don’t worry if some of the fudge remains chunky. Place one of the sponges onto a plate or cake stand and spread with half of the fudgy icing. Top with the second sponge and spread with the remaining icing, creating soft swirls and peaks. Decorate with the walnut halves and chopped fudge. Place one of the sponges onto a plate or cake stand and spread with half of the fudgy icing. Top with the second sponge and spread with the remaining icing, creating soft swirls and peaks. Decorate with the walnut halves and chopped fudge. | {
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"title": "Fudgy walnut cake 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/fudgy_walnut_cake_63895_16x9.jpg This fudgy walnut cake is great with any fairly crumbly, old-fashioned fudge, but salted fudge works particularly well. 75g/2½oz walnuts225g/8oz butter, softened, plus extra for greasing225g/8oz light brown muscovado sugar4 large free-range eggs225g/8oz self-raising flour1 tsp baking powder 75g/2½oz walnuts 225g/8oz butter, softened, plus extra for greasing 225g/8oz light brown muscovado sugar 4 large free-range eggs 225g/8oz self-raising flour 1 tsp baking powder 150g/5½oz butter, softened150g/5½oz icing sugar, sifted250g/9oz fudge, roughly chopped25g/1oz walnut halves 150g/5½oz butter, softened 150g/5½oz icing sugar, sifted 250g/9oz fudge, roughly chopped 25g/1oz walnut halves Method To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnuts in a food processor and blend on the pulse setting until chopped into very small pieces, but not at all fine or powdery. Don’t worry if there are a few larger pieces of nut remaining, these will add texture to the sponge. Tip the nuts into a bowl.Put the butter and brown sugar, eggs, flour and baking powder into the food processor and blend on the pulse setting until well combined. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. (If you don't have a food processor, tip all the ingredients into a large mixing bowl - then beat like hell!)Add the chopped nuts to the batter and mix until just combined. Spoon the mixture evenly into the two tins and smooth the surface. Bake on the same shelf in the centre of the oven for 25 minutes, or until well-risen and just beginning to shrink back from the sides of the tin.Remove the tins from the oven and leave to cool for five minutes before running a knife around the edge of each cake and turning out onto a wire rack. Peel off the baking parchment and leave to cool completely.To make the icing, put the butter in a food processor, or mixing bowl, add the icing sugar and 150g/5½oz of the chopped fudge. Blend until the icing is smooth and creamy. Add an extra 2-3 teaspoons of milk if necessary, so that the icing is light and spreadable. Don’t worry if some of the fudge remains chunky.Place one of the sponges onto a plate or cake stand and spread with half of the fudgy icing. Top with the second sponge and spread with the remaining icing, creating soft swirls and peaks. Decorate with the walnut halves and chopped fudge. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with discs of baking parchment. To make the cake, preheat the oven to 190C/170C Fan/Gas 5. Butter two 20cm/8in loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnuts in a food processor and blend on the pulse setting until chopped into very small pieces, but not at all fine or powdery. Don’t worry if there are a few larger pieces of nut remaining, these will add texture to the sponge. Tip the nuts into a bowl. Put the walnuts in a food processor and blend on the pulse setting until chopped into very small pieces, but not at all fine or powdery. Don’t worry if there are a few larger pieces of nut remaining, these will add texture to the sponge. Tip the nuts into a bowl. Put the butter and brown sugar, eggs, flour and baking powder into the food processor and blend on the pulse setting until well combined. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. (If you don't have a food processor, tip all the ingredients into a large mixing bowl - then beat like hell!) Put the butter and brown sugar, eggs, flour and baking powder into the food processor and blend on the pulse setting until well combined. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. (If you don't have a food processor, tip all the ingredients into a large mixing bowl - then beat like hell!) Add the chopped nuts to the batter and mix until just combined. Spoon the mixture evenly into the two tins and smooth the surface. Bake on the same shelf in the centre of the oven for 25 minutes, or until well-risen and just beginning to shrink back from the sides of the tin. Add the chopped nuts to the batter and mix until just combined. Spoon the mixture evenly into the two tins and smooth the surface. Bake on the same shelf in the centre of the oven for 25 minutes, or until well-risen and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for five minutes before running a knife around the edge of each cake and turning out onto a wire rack. Peel off the baking parchment and leave to cool completely. Remove the tins from the oven and leave to cool for five minutes before running a knife around the edge of each cake and turning out onto a wire rack. Peel off the baking parchment and leave to cool completely. To make the icing, put the butter in a food processor, or mixing bowl, add the icing sugar and 150g/5½oz of the chopped fudge. Blend until the icing is smooth and creamy. Add an extra 2-3 teaspoons of milk if necessary, so that the icing is light and spreadable. Don’t worry if some of the fudge remains chunky. To make the icing, put the butter in a food processor, or mixing bowl, add the icing sugar and 150g/5½oz of the chopped fudge. Blend until the icing is smooth and creamy. Add an extra 2-3 teaspoons of milk if necessary, so that the icing is light and spreadable. Don’t worry if some of the fudge remains chunky. Place one of the sponges onto a plate or cake stand and spread with half of the fudgy icing. Top with the second sponge and spread with the remaining icing, creating soft swirls and peaks. Decorate with the walnut halves and chopped fudge. Place one of the sponges onto a plate or cake stand and spread with half of the fudgy icing. Top with the second sponge and spread with the remaining icing, creating soft swirls and peaks. Decorate with the walnut halves and chopped fudge."
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} | 84d449f523b78b0cb1e15840a2c5ce7cd84cb6e738a3415cb5cdbd80d251f6d5 | Caramel sauce recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramel_sauce_46351_16x9.jpg This quick and easy caramel sauce recipe comes out perfectly every single time. It’s absolutely delicious on ice cream, apple pie, pancakes or gently warmed brownies. Feel free to drop a spoonful in your hot chocolate too! 200g/7oz butter250ml/9fl oz double cream250g/9oz soft light brown sugar100g/3½oz soft dark brown sugar1 tsp sea salt 200g/7oz butter 250ml/9fl oz double cream 250g/9oz soft light brown sugar 100g/3½oz soft dark brown sugar 1 tsp sea salt Method Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste!Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use. Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely. Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan. As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste! As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste! Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use. Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use. | {
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"title": "Caramel sauce recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramel_sauce_46351_16x9.jpg This quick and easy caramel sauce recipe comes out perfectly every single time. It’s absolutely delicious on ice cream, apple pie, pancakes or gently warmed brownies. Feel free to drop a spoonful in your hot chocolate too! 200g/7oz butter250ml/9fl oz double cream250g/9oz soft light brown sugar100g/3½oz soft dark brown sugar1 tsp sea salt 200g/7oz butter 250ml/9fl oz double cream 250g/9oz soft light brown sugar 100g/3½oz soft dark brown sugar 1 tsp sea salt Method Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste!Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use. Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely. Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan. Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan. As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste! As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste! Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use. Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use."
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} | 8ea07a55747622f26db33ec5913be39d989b860968e90819c2afb0ab0945727b | Chocolate ganache recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_ganache_08093_16x9.jpg A step-by-step guide to making chocolate ganache – surely the most delicious way to cover a chocolate cake. Read the recipe tips if you are a first timer. Ganache is easy to make and work with, but taking care with the ingredients and technique will avoid any mishaps. This recipe makes enough to fill and coat an 18–20cm/7–8in two-layer cake. 200g/7oz dark chocolate, minimum 64% cocoa solids, finely chopped10g unsalted butter, at room temperature300ml/10fl oz double cream2 tsp caster sugar 200g/7oz dark chocolate, minimum 64% cocoa solids, finely chopped 10g unsalted butter, at room temperature 300ml/10fl oz double cream 2 tsp caster sugar Method Tip the chocolate and butter into a bowl and set aside.Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Once the ganache is smooth, leave it to cool and thicken slightly before using. Tip the chocolate and butter into a bowl and set aside. Tip the chocolate and butter into a bowl and set aside. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Once the ganache is smooth, leave it to cool and thicken slightly before using. Once the ganache is smooth, leave it to cool and thicken slightly before using. Recipe tips Always use a good quality chocolate – anything higher than 70% cocoa solids will be tricky to work with and can be too bitter and may split. The same applies to a chocolate of lower cocoa percentages. 64% has about the perfect balance of sweetness to bitterness. Always finely chop the chocolate – this makes melting quicker and reduces the amount of stirring required to get the ganache to be silky smooth. Over-mixing can split the ganache. Always stir the ganache in one direction, either clockwise or anti-clockwise, as this helps bind the ganache and prevents splitting. If the cream is too hot when it’s poured onto the chocolate it can burn and ‘seize’ the chocolate, making the ganache grainy or oily – and this is impossible to rectify. | {
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"title": "Chocolate ganache recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_ganache_08093_16x9.jpg A step-by-step guide to making chocolate ganache – surely the most delicious way to cover a chocolate cake. Read the recipe tips if you are a first timer. Ganache is easy to make and work with, but taking care with the ingredients and technique will avoid any mishaps. This recipe makes enough to fill and coat an 18–20cm/7–8in two-layer cake. 200g/7oz dark chocolate, minimum 64% cocoa solids, finely chopped10g unsalted butter, at room temperature300ml/10fl oz double cream2 tsp caster sugar 200g/7oz dark chocolate, minimum 64% cocoa solids, finely chopped 10g unsalted butter, at room temperature 300ml/10fl oz double cream 2 tsp caster sugar Method Tip the chocolate and butter into a bowl and set aside.Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Once the ganache is smooth, leave it to cool and thicken slightly before using. Tip the chocolate and butter into a bowl and set aside. Tip the chocolate and butter into a bowl and set aside. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Once the ganache is smooth, leave it to cool and thicken slightly before using. Once the ganache is smooth, leave it to cool and thicken slightly before using. Recipe tips Always use a good quality chocolate – anything higher than 70% cocoa solids will be tricky to work with and can be too bitter and may split. The same applies to a chocolate of lower cocoa percentages. 64% has about the perfect balance of sweetness to bitterness. Always finely chop the chocolate – this makes melting quicker and reduces the amount of stirring required to get the ganache to be silky smooth. Over-mixing can split the ganache. Always stir the ganache in one direction, either clockwise or anti-clockwise, as this helps bind the ganache and prevents splitting. If the cream is too hot when it’s poured onto the chocolate it can burn and ‘seize’ the chocolate, making the ganache grainy or oily – and this is impossible to rectify."
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} | 6fe1d4bcdf8b55caf2eeff9d4a44ba81cc5e557395a9ea0e59ea9d28248cc844 | Homemade lemon curd recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_lemon_curd_15350_16x9.jpg It’s hard to go back to shop-bought curd after making your own. Just make sure you keep an eye on the pan while the curd is thickening so that it doesn’t split. 4 large free-range eggs4 unwaxed lemons, finely grated zest and juice only300g/10½oz caster sugar225g/8oz butter, cut into pieces 4 large free-range eggs 4 unwaxed lemons, finely grated zest and juice only 300g/10½oz caster sugar 225g/8oz butter, cut into pieces Method Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split.Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.Keep in the fridge for up to a month, but use within a week of opening the jar. Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split. Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken. Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken. Keep in the fridge for up to a month, but use within a week of opening the jar. Keep in the fridge for up to a month, but use within a week of opening the jar. Recipe tips To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes. | {
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"title": "Homemade lemon curd recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_lemon_curd_15350_16x9.jpg It’s hard to go back to shop-bought curd after making your own. Just make sure you keep an eye on the pan while the curd is thickening so that it doesn’t split. 4 large free-range eggs4 unwaxed lemons, finely grated zest and juice only300g/10½oz caster sugar225g/8oz butter, cut into pieces 4 large free-range eggs 4 unwaxed lemons, finely grated zest and juice only 300g/10½oz caster sugar 225g/8oz butter, cut into pieces Method Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split.Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.Keep in the fridge for up to a month, but use within a week of opening the jar. Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split. Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken. Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken. Keep in the fridge for up to a month, but use within a week of opening the jar. Keep in the fridge for up to a month, but use within a week of opening the jar. Recipe tips To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes."
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} | ffa566e644ade9e399a3f507d9bc766232f33f9e17f9da170513f220f51d9f4a | Salted caramel sauce recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_salted_caramel_71714_16x9.jpg A jar of salted caramel sauce makes a great Christmas present. This is so easy - don't tell anyone. If you don’t want to include the rum, just leave it out. It still tastes amazing. You will need to have sterilised jars to keep the caramel in. This recipe makes about 2 jam jars of caramel. 400g tin ready-made condensed milk caramel100g/3½oz unsalted butter½ tsp sea salt3 tbsp rum (optional) 400g tin ready-made condensed milk caramel 100g/3½oz unsalted butter ½ tsp sea salt 3 tbsp rum (optional) Method First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel.Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long. | {
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"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_salted_caramel_71714_16x9.jpg A jar of salted caramel sauce makes a great Christmas present. This is so easy - don't tell anyone. If you don’t want to include the rum, just leave it out. It still tastes amazing. You will need to have sterilised jars to keep the caramel in. This recipe makes about 2 jam jars of caramel. 400g tin ready-made condensed milk caramel100g/3½oz unsalted butter½ tsp sea salt3 tbsp rum (optional) 400g tin ready-made condensed milk caramel 100g/3½oz unsalted butter ½ tsp sea salt 3 tbsp rum (optional) Method First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel.Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long."
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} | 495fa1150cf2287cb780b7bfb4c3f01eb221261329ae7e52b869214db8bb7ef3 | Profiteroles recipe
An average of 3.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_profiteroles_33570_16x9.jpg Once you get the knack of profiteroles, you’ll never want to stop making them. How else can you so elegantly devour quite so much cream and chocolate? Equipment and preparation: You will need a piping bag. 50g/1¾oz unsalted butter60g/2oz plain flour, sifted2 large free-range eggs, at room temperature, beaten2 tsp caster sugar 50g/1¾oz unsalted butter 60g/2oz plain flour, sifted 2 large free-range eggs, at room temperature, beaten 2 tsp caster sugar 350ml/12fl oz double cream1 tbsp icing sugar1 tsp vanilla extract 350ml/12fl oz double cream 1 tbsp icing sugar 1 tsp vanilla extract 200g/7oz dark chocolate, broken into piecesknob of butter 100g/3½oz finely chopped toasted almonds 200g/7oz dark chocolate, broken into pieces knob of butter 100g/3½oz finely chopped toasted almonds Method Preheat the oven to 210C/190C Fan/Gas 7.To make the choux pastry, put 110ml/4fl oz water in a saucepan with the butter and bring to a rolling boil. Remove from the heat and tip in the flour. Stir vigorously with a wooden spoon until the mixture comes away from the sides of the pan into a ball. Return to a low heat and cook the pastry for a few minutes, beating it constantly. Tip into a large bowl to cool. Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise. Place the mixture into a piping bag with a plain 1cm/½in nozzle. Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper.Bake for 20–30 minutes, or until deep golden and crisp.Turn the oven down to 180C/160C Fan/Gas 4. Make a small hole in the bottom of each choux bun with a skewer – move it about in the middle, but do not pierce through the other side. Place the buns back on the baking sheet and return them to the oven for 5 minutes. Allow to cool on a wire rack. To make the filling, lightly whisk the cream, icing sugar and vanilla until it just holds its shape. Place it in a piping bag with a plain nozzle. Put the nozzle into the hole and pipe until the cavity fills with cream. The bun should feel heavy. To make the topping, melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water, or in a microwave. Leave to cool slightly, then dip the top of each choux bun halfway into the chocolate and allow the excess to drip off. Sprinkle the chopped almonds over the chocolate before it sets. Once the chocolate has set, assemble the profiteroles in a stack to serve. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. To make the choux pastry, put 110ml/4fl oz water in a saucepan with the butter and bring to a rolling boil. Remove from the heat and tip in the flour. Stir vigorously with a wooden spoon until the mixture comes away from the sides of the pan into a ball. Return to a low heat and cook the pastry for a few minutes, beating it constantly. Tip into a large bowl to cool. To make the choux pastry, put 110ml/4fl oz water in a saucepan with the butter and bring to a rolling boil. Remove from the heat and tip in the flour. Stir vigorously with a wooden spoon until the mixture comes away from the sides of the pan into a ball. Return to a low heat and cook the pastry for a few minutes, beating it constantly. Tip into a large bowl to cool. Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise. Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise. Place the mixture into a piping bag with a plain 1cm/½in nozzle. Place the mixture into a piping bag with a plain 1cm/½in nozzle. Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper. Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper. Bake for 20–30 minutes, or until deep golden and crisp. Bake for 20–30 minutes, or until deep golden and crisp. Turn the oven down to 180C/160C Fan/Gas 4. Make a small hole in the bottom of each choux bun with a skewer – move it about in the middle, but do not pierce through the other side. Place the buns back on the baking sheet and return them to the oven for 5 minutes. Allow to cool on a wire rack. Turn the oven down to 180C/160C Fan/Gas 4. Make a small hole in the bottom of each choux bun with a skewer – move it about in the middle, but do not pierce through the other side. Place the buns back on the baking sheet and return them to the oven for 5 minutes. Allow to cool on a wire rack. To make the filling, lightly whisk the cream, icing sugar and vanilla until it just holds its shape. Place it in a piping bag with a plain nozzle. Put the nozzle into the hole and pipe until the cavity fills with cream. The bun should feel heavy. To make the filling, lightly whisk the cream, icing sugar and vanilla until it just holds its shape. Place it in a piping bag with a plain nozzle. Put the nozzle into the hole and pipe until the cavity fills with cream. The bun should feel heavy. To make the topping, melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water, or in a microwave. Leave to cool slightly, then dip the top of each choux bun halfway into the chocolate and allow the excess to drip off. To make the topping, melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water, or in a microwave. Leave to cool slightly, then dip the top of each choux bun halfway into the chocolate and allow the excess to drip off. Sprinkle the chopped almonds over the chocolate before it sets. Once the chocolate has set, assemble the profiteroles in a stack to serve. Sprinkle the chopped almonds over the chocolate before it sets. Once the chocolate has set, assemble the profiteroles in a stack to serve. Recipe tips The unfilled choux buns will keep in the freezer for up to 3 months. Give them a crisp up in a medium oven for a few minutes and they’re good to go. | {
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"content": "An average of 3.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_profiteroles_33570_16x9.jpg Once you get the knack of profiteroles, you’ll never want to stop making them. How else can you so elegantly devour quite so much cream and chocolate? Equipment and preparation: You will need a piping bag. 50g/1¾oz unsalted butter60g/2oz plain flour, sifted2 large free-range eggs, at room temperature, beaten2 tsp caster sugar 50g/1¾oz unsalted butter 60g/2oz plain flour, sifted 2 large free-range eggs, at room temperature, beaten 2 tsp caster sugar 350ml/12fl oz double cream1 tbsp icing sugar1 tsp vanilla extract 350ml/12fl oz double cream 1 tbsp icing sugar 1 tsp vanilla extract 200g/7oz dark chocolate, broken into piecesknob of butter 100g/3½oz finely chopped toasted almonds 200g/7oz dark chocolate, broken into pieces knob of butter 100g/3½oz finely chopped toasted almonds Method Preheat the oven to 210C/190C Fan/Gas 7.To make the choux pastry, put 110ml/4fl oz water in a saucepan with the butter and bring to a rolling boil. Remove from the heat and tip in the flour. Stir vigorously with a wooden spoon until the mixture comes away from the sides of the pan into a ball. Return to a low heat and cook the pastry for a few minutes, beating it constantly. Tip into a large bowl to cool. Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise. Place the mixture into a piping bag with a plain 1cm/½in nozzle. Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper.Bake for 20–30 minutes, or until deep golden and crisp.Turn the oven down to 180C/160C Fan/Gas 4. Make a small hole in the bottom of each choux bun with a skewer – move it about in the middle, but do not pierce through the other side. Place the buns back on the baking sheet and return them to the oven for 5 minutes. Allow to cool on a wire rack. To make the filling, lightly whisk the cream, icing sugar and vanilla until it just holds its shape. Place it in a piping bag with a plain nozzle. Put the nozzle into the hole and pipe until the cavity fills with cream. The bun should feel heavy. To make the topping, melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water, or in a microwave. Leave to cool slightly, then dip the top of each choux bun halfway into the chocolate and allow the excess to drip off. Sprinkle the chopped almonds over the chocolate before it sets. Once the chocolate has set, assemble the profiteroles in a stack to serve. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. To make the choux pastry, put 110ml/4fl oz water in a saucepan with the butter and bring to a rolling boil. Remove from the heat and tip in the flour. Stir vigorously with a wooden spoon until the mixture comes away from the sides of the pan into a ball. Return to a low heat and cook the pastry for a few minutes, beating it constantly. Tip into a large bowl to cool. To make the choux pastry, put 110ml/4fl oz water in a saucepan with the butter and bring to a rolling boil. Remove from the heat and tip in the flour. Stir vigorously with a wooden spoon until the mixture comes away from the sides of the pan into a ball. Return to a low heat and cook the pastry for a few minutes, beating it constantly. Tip into a large bowl to cool. Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise. Beat the eggs into the pastry in stages, beating until the egg is incorporated before adding more. You may not need all the egg, you are looking for the mixture to fall from the wooden spoon in a reluctant drop (about 5–7 seconds). Your mixture must not become too loose or it will spread and not rise. Place the mixture into a piping bag with a plain 1cm/½in nozzle. Place the mixture into a piping bag with a plain 1cm/½in nozzle. Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper. Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper. Bake for 20–30 minutes, or until deep golden and crisp. Bake for 20–30 minutes, or until deep golden and crisp. Turn the oven down to 180C/160C Fan/Gas 4. Make a small hole in the bottom of each choux bun with a skewer – move it about in the middle, but do not pierce through the other side. Place the buns back on the baking sheet and return them to the oven for 5 minutes. Allow to cool on a wire rack. Turn the oven down to 180C/160C Fan/Gas 4. Make a small hole in the bottom of each choux bun with a skewer – move it about in the middle, but do not pierce through the other side. Place the buns back on the baking sheet and return them to the oven for 5 minutes. Allow to cool on a wire rack. To make the filling, lightly whisk the cream, icing sugar and vanilla until it just holds its shape. Place it in a piping bag with a plain nozzle. Put the nozzle into the hole and pipe until the cavity fills with cream. The bun should feel heavy. To make the filling, lightly whisk the cream, icing sugar and vanilla until it just holds its shape. Place it in a piping bag with a plain nozzle. Put the nozzle into the hole and pipe until the cavity fills with cream. The bun should feel heavy. To make the topping, melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water, or in a microwave. Leave to cool slightly, then dip the top of each choux bun halfway into the chocolate and allow the excess to drip off. To make the topping, melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water, or in a microwave. Leave to cool slightly, then dip the top of each choux bun halfway into the chocolate and allow the excess to drip off. Sprinkle the chopped almonds over the chocolate before it sets. Once the chocolate has set, assemble the profiteroles in a stack to serve. Sprinkle the chopped almonds over the chocolate before it sets. Once the chocolate has set, assemble the profiteroles in a stack to serve. Recipe tips The unfilled choux buns will keep in the freezer for up to 3 months. Give them a crisp up in a medium oven for a few minutes and they’re good to go."
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} | 90e82949f62d67d4602dca4e1afeafcfe73982ca9ff4ae51e7faf665b823dfec | Chocolate button fairy cakes recipe
An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fairycakes_83889_16x9.jpg Cute as buttons and tasty too, these fairy cakes are children-friendly: easy, light on washing up and made in minutes. Check out our cake calculator to change the quantity or flavour of your fairy cakes. 200g/7oz butter, softened200g/7oz sugar3 free-range eggs200g/7oz self-raising flour1 tsp vanilla extract 200g/7oz butter, softened 200g/7oz sugar 3 free-range eggs 200g/7oz self-raising flour 1 tsp vanilla extract 160g/5¾oz butter, softened320g/11oz icing sugar55g/2oz cocoa powder, sifted1-2 tbsp milk 160g/5¾oz butter, softened 320g/11oz icing sugar 55g/2oz cocoa powder, sifted 1-2 tbsp milk white chocolate buttonsmilk chocolate buttons white chocolate buttons milk chocolate buttons Method Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy.Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract.Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture.Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin.To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract. Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture. Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture. Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin. Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing. Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Recipe tips If you want to make chocolate fairy cakes underneath the chocolate buttons, then follow the link above. | {
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"title": "Chocolate button fairy cakes recipe",
"content": "An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fairycakes_83889_16x9.jpg Cute as buttons and tasty too, these fairy cakes are children-friendly: easy, light on washing up and made in minutes. Check out our cake calculator to change the quantity or flavour of your fairy cakes. 200g/7oz butter, softened200g/7oz sugar3 free-range eggs200g/7oz self-raising flour1 tsp vanilla extract 200g/7oz butter, softened 200g/7oz sugar 3 free-range eggs 200g/7oz self-raising flour 1 tsp vanilla extract 160g/5¾oz butter, softened320g/11oz icing sugar55g/2oz cocoa powder, sifted1-2 tbsp milk 160g/5¾oz butter, softened 320g/11oz icing sugar 55g/2oz cocoa powder, sifted 1-2 tbsp milk white chocolate buttonsmilk chocolate buttons white chocolate buttons milk chocolate buttons Method Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy.Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract.Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture.Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin.To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases. Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract. Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture. Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture. Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin. Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing. Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing. Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons. Recipe tips If you want to make chocolate fairy cakes underneath the chocolate buttons, then follow the link above."
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} | c50b0739b10c758253c56f2ad1725d925eba0d2fe7f4d49bcdce47274a7dbe36 | Chocolate and raspberry brownies recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatebrownies_68041_16x9.jpg It is seriously tempting to remove them when they are still warm but they are far too fragile to decant unless cold. 350g/12oz dark chocolate (55-60% cocoa solids)250g/9oz unsalted butter3 free range eggs250g/9oz dark muscovado sugar110g/4oz plain flour, sifted1 tsp baking powderpinch of salt 175g/6oz fresh raspberries 350g/12oz dark chocolate (55-60% cocoa solids) 250g/9oz unsalted butter 3 free range eggs 250g/9oz dark muscovado sugar 110g/4oz plain flour, sifted 1 tsp baking powder pinch of salt 175g/6oz fresh raspberries Method Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin.Melt the chocolate and butter together, then cool slightly.Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt.Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture.Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering.Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold. Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin. Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin. Melt the chocolate and butter together, then cool slightly. Melt the chocolate and butter together, then cool slightly. Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt. Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt. Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture. Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture. Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering. Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering. Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold. Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold. | {
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"title": "Chocolate and raspberry brownies recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatebrownies_68041_16x9.jpg It is seriously tempting to remove them when they are still warm but they are far too fragile to decant unless cold. 350g/12oz dark chocolate (55-60% cocoa solids)250g/9oz unsalted butter3 free range eggs250g/9oz dark muscovado sugar110g/4oz plain flour, sifted1 tsp baking powderpinch of salt 175g/6oz fresh raspberries 350g/12oz dark chocolate (55-60% cocoa solids) 250g/9oz unsalted butter 3 free range eggs 250g/9oz dark muscovado sugar 110g/4oz plain flour, sifted 1 tsp baking powder pinch of salt 175g/6oz fresh raspberries Method Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin.Melt the chocolate and butter together, then cool slightly.Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt.Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture.Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering.Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold. Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin. Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin. Melt the chocolate and butter together, then cool slightly. Melt the chocolate and butter together, then cool slightly. Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt. Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt. Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture. Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture. Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering. Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering. Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold. Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold."
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} | 6179a75faacd523e9481fb5489bfa7bb560d185cc19641ed4e26d2c4a4d4db3d | Chocolate marshmallow teacakes recipe
Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly - you can’t line the moulds if the chocolate is too runny.Preheat the oven to 170C/325F/Gas 3.To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball.On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter. Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.Remove the biscuits from the oven and cool on a wire rack.Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin.Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine.Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped - you don’t want it runny. Spoon the marshmallow mixture into a piping bag.Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden. Peel the biscuits off the parchment and place them onto clean parchment, flat side down. Pipe the marshmallow into each chocolate-lined mould just up to the top.Snip a 2cm/¾in end off the piping bag with the chocolate in it. Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife. Leave the teacakes to set until completely cool and sealed together.Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome.Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine. Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly - you can’t line the moulds if the chocolate is too runny. Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly - you can’t line the moulds if the chocolate is too runny. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball. To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball. On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter. On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter. Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked. Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake. Remove the biscuits from the oven and cool on a wire rack. Remove the biscuits from the oven and cool on a wire rack. Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin. Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin. Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine. Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine. Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper. Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped - you don’t want it runny. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped - you don’t want it runny. Spoon the marshmallow mixture into a piping bag. Spoon the marshmallow mixture into a piping bag. Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden. Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden. Peel the biscuits off the parchment and place them onto clean parchment, flat side down. Peel the biscuits off the parchment and place them onto clean parchment, flat side down. Pipe the marshmallow into each chocolate-lined mould just up to the top. Pipe the marshmallow into each chocolate-lined mould just up to the top. Snip a 2cm/¾in end off the piping bag with the chocolate in it. Snip a 2cm/¾in end off the piping bag with the chocolate in it. Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife. Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife. Leave the teacakes to set until completely cool and sealed together. Leave the teacakes to set until completely cool and sealed together. Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome. Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome. Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine. Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine. | {
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"title": "Chocolate marshmallow teacakes recipe",
"content": "Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly - you can’t line the moulds if the chocolate is too runny.Preheat the oven to 170C/325F/Gas 3.To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball.On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter. Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake.Remove the biscuits from the oven and cool on a wire rack.Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin.Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine.Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped - you don’t want it runny. Spoon the marshmallow mixture into a piping bag.Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden. Peel the biscuits off the parchment and place them onto clean parchment, flat side down. Pipe the marshmallow into each chocolate-lined mould just up to the top.Snip a 2cm/¾in end off the piping bag with the chocolate in it. Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife. Leave the teacakes to set until completely cool and sealed together.Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome.Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine. Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly - you can’t line the moulds if the chocolate is too runny. Melt 300g/10½oz of the dark chocolate in a bowl set over a simmering pan of water (make sure the bottom of the bowl does not touch the water). Melting the chocolate over a soft heat stops the chocolate from discolouring later on. Leave aside to cool slightly - you can’t line the moulds if the chocolate is too runny. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball. To make the biscuits, put the flours, salt, baking powder and caster sugar into a bowl and rub in the butter with your fingertips. Add the milk and stir everything together to form a smooth ball. On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter. On a floured surface roll out the dough to about 5mm/¼in thick. Cut out six rounds with a 7.5cm/3in straight sided round cutter. Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked. Place the rounds on a flat plate or board and chill in the fridge for 10 minutes. Make sure the biscuits are perfectly round and well chilled, otherwise they might spread or shrink when baked. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake. Bake the biscuits for 10-12 minutes. They do need to be hard, not soft as they form the base of the teacake. Remove the biscuits from the oven and cool on a wire rack. Remove the biscuits from the oven and cool on a wire rack. Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin. Coat the inside of the moulds with the melted chocolate. The thickness of the chocolate should be enough to make them sturdy but not too thick. This is best done with a spoon, using the back to run the chocolate around the moulds. If the chocolate is too runny it will mean that the top of the dome is too thick and the side too thin. Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine. Set aside to set. Do not put the domes in the fridge as the chocolate will lose its shine. Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper. Meanwhile dip the cooled biscuits in the remaining melted chocolate, covering them completely (you may need to melt more chocolate). You can either dip the biscuits in the chocolate or spread the chocolate onto the biscuits with a palette knife. Place the coated biscuits onto parchment paper. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped - you don’t want it runny. For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand whisk for 6-8 minutes, making sure it is smooth, silky and doubled in volume. Make sure it is very stiff, the consistency of whipped cream, so it will hold when piped - you don’t want it runny. Spoon the marshmallow mixture into a piping bag. Spoon the marshmallow mixture into a piping bag. Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden. Melt the remaining chocolate, and place into a disposable piping bag with a sealed end. Set aside to cool and stiffen up a bit, but not harden. Peel the biscuits off the parchment and place them onto clean parchment, flat side down. Peel the biscuits off the parchment and place them onto clean parchment, flat side down. Pipe the marshmallow into each chocolate-lined mould just up to the top. Pipe the marshmallow into each chocolate-lined mould just up to the top. Snip a 2cm/¾in end off the piping bag with the chocolate in it. Snip a 2cm/¾in end off the piping bag with the chocolate in it. Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife. Carefully pipe some chocolate on the marshmallow and a rim of chocolate around the biscuit base and swiftly place the biscuit on top of the marshmallow filled dome. Smooth the join with a knife. Leave the teacakes to set until completely cool and sealed together. Leave the teacakes to set until completely cool and sealed together. Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome. Very carefully remove the completed teacakes from the mould – be careful of fingerprints on the glossy dome. Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine. Place on a plate and keep cool – but do not refrigerate, to make sure the chocolate keeps its glossy shine."
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} | e03e15cb356ed44cc95dd8074a961c486c736959dea53734066e61ea237c5fe5 | Custard slice recipe
In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps.Add the water a little at a time until the pastry just binds together (you may not need all the water). Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick.With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn.Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutesTake out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before.Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest.While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.Whisk the sugar, egg yolks and cornflour together in a large bowl.Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan.Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil. Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined. Leave to cool, cover with clingfilm and then chill before using.Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment.Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices.Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.)Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing.For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set aside. Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly.Take the custard slice from the fridge and spread the icing over the top layer of pastry.Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect.Place the slice back into the fridge to set.Cut the finished vanilla slice into eight pieces. Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter. In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps. In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps. Add the water a little at a time until the pastry just binds together (you may not need all the water). Add the water a little at a time until the pastry just binds together (you may not need all the water). Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick. Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick. With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn. With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn. Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before. Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before. Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest. Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest. While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat. While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat. Whisk the sugar, egg yolks and cornflour together in a large bowl. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan. Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil. Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined. Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined. Leave to cool, cover with clingfilm and then chill before using. Leave to cool, cover with clingfilm and then chill before using. Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment. Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment. Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes. Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices. Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.) Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.) Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing. Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing. For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set aside. For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set aside. Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly. Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly. Take the custard slice from the fridge and spread the icing over the top layer of pastry. Take the custard slice from the fridge and spread the icing over the top layer of pastry. Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect. Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect. Place the slice back into the fridge to set. Place the slice back into the fridge to set. Cut the finished vanilla slice into eight pieces. Cut the finished vanilla slice into eight pieces. Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter. Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter. | {
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"title": "Custard slice recipe",
"content": "In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps.Add the water a little at a time until the pastry just binds together (you may not need all the water). Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick.With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn.Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutesTake out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before.Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest.While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.Whisk the sugar, egg yolks and cornflour together in a large bowl.Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan.Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil. Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined. Leave to cool, cover with clingfilm and then chill before using.Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment.Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices.Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.)Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing.For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set aside. Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly.Take the custard slice from the fridge and spread the icing over the top layer of pastry.Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect.Place the slice back into the fridge to set.Cut the finished vanilla slice into eight pieces. Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter. In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps. In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps. Add the water a little at a time until the pastry just binds together (you may not need all the water). Add the water a little at a time until the pastry just binds together (you may not need all the water). Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick. Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick. With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn. With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn. Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before. Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before. Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest. Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest. While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat. While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat. Whisk the sugar, egg yolks and cornflour together in a large bowl. Whisk the sugar, egg yolks and cornflour together in a large bowl. Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan. Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil. Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined. Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined. Leave to cool, cover with clingfilm and then chill before using. Leave to cool, cover with clingfilm and then chill before using. Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment. Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment. Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes. Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices. Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.) Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.) Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing. Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing. For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set aside. For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set aside. Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly. Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly. Take the custard slice from the fridge and spread the icing over the top layer of pastry. Take the custard slice from the fridge and spread the icing over the top layer of pastry. Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect. Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect. Place the slice back into the fridge to set. Place the slice back into the fridge to set. Cut the finished vanilla slice into eight pieces. Cut the finished vanilla slice into eight pieces. Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter. Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter."
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} | 9e8780d4162bd5f006941e6ad20afb217b4f11a635704f6caa93cd5b0dd8a465 | Jubilee bundt cake recipe
An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jubilee_bundt_cake_42443_16x9.jpg Create a showstopping centrepiece for your street party or special occasion. The homemade jam is flavoured with a wine-based aperitif, said to be a favourite drink of Queen Elizabeth II. If you’re short on time, you can replace the homemade jam with 300g/10½oz ready-made raspberry jam. For this recipe you will need a 20cm/8in silicone bundt mould, a 23cm/9in springform cake tin,1 small and 1 large star-shaped piping nozzle and piping bags. 285g/10oz butter, softened285g/10oz caster sugar5 large free-range eggs285g/10oz self-raising flour2 tsp vanilla extract2 tbsp full-fat milk 285g/10oz butter, softened 285g/10oz caster sugar 5 large free-range eggs 285g/10oz self-raising flour 2 tsp vanilla extract 2 tbsp full-fat milk 225g/8oz butter, softened, plus extra for greasing225g/8oz caster sugar4 large free-range eggs225g/8oz self-raising flour1 tsp vanilla extract2 tbsp full-fat milk 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs 225g/8oz self-raising flour 1 tsp vanilla extract 2 tbsp full-fat milk 115g/4oz strawberries115g/4oz raspberries100ml/3½fl oz Dubonnet225g/8oz granulated sugar 115g/4oz strawberries 115g/4oz raspberries 100ml/3½fl oz Dubonnet 225g/8oz granulated sugar 285g/10oz butter, softened500g/1lb 2oz icing sugar, sieved2 tsp vanilla extract2 tbsp full-fat milk 285g/10oz butter, softened 500g/1lb 2oz icing sugar, sieved 2 tsp vanilla extract 2 tbsp full-fat milk approximately 18 glacé cherries, halved8 raspberries8 blueberriesicing sugar approximately 18 glacé cherries, halved 8 raspberries 8 blueberries icing sugar Method Preheat the oven to 200C/180C Fan/Gas 6. To make the bundt cake, in a mixer or large bowl mix together the butter and caster sugar until light and fluffy. Add one egg at a time with one tablespoon of flour. Mix until the egg is only just incorporated into the mix. Using a metal spoon, fold in the remaining flour a third at a time and finally fold through the vanilla and milk. Transfer the mix to the bundt mould and cook for 45 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the mould and set aside.To make the sponge, follow the same steps as for the bundt cake but using the measurements for the sponge. Grease a 23cm/9in springform cake tin and line with baking paper. Pour the mixture into the tin and cook for 30 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the tin and set aside.To make the jam, chop the strawberries into quarters and put them in a bowl. Cover with the Dubonnet and let them soak for 10 minutes. Strain the fruit, reserving the Dubonnet, and add them to a saucepan along with the raspberries, granulated sugar and 2 tablespoons of the reserved Dubonnet. Increase the heat to medium–high until the mixture has a full rolling boil. Reduce the heat to medium, stirring continuously, and simmer away for approximately 25 minutes or until the jam has thickened. Remove from the heat and allow to cool. To make the buttercream, use an electric mixer or whisk to beat the butter until light. Add a third of the icing sugar and continue to beat until well incorporated. Add the vanilla extract, milk and remaining icing sugar and mix until the buttercream is light and fluffy. This will take approximately 3 minutes.To assemble, slice the sponge cake in half and spread all but 3 tablespoons of the jam on the bottom half of the sponge. Using a piping bag, pipe two thirds of the buttercream on top of the jam using a large star-shaped nozzle then place the other half of the sponge cake on top.Trim the base of the bundt cake to ensure it is flat. Place the remaining jam into the centre top of the sponge cake and place the bundt cake on top. Using the small star-shaped nozzle, pipe the reserved buttercream decoratively around the exposed sponge and place the halved cherries on top to cover the join between the sponge and the bundt. Use the remaining buttercream to stick the raspberries and blueberries in place – a raspberry on the very top of each bundt peak and the blueberries around the outside. Dust with icing sugar. Preheat the oven to 200C/180C Fan/Gas 6. To make the bundt cake, in a mixer or large bowl mix together the butter and caster sugar until light and fluffy. Add one egg at a time with one tablespoon of flour. Mix until the egg is only just incorporated into the mix. Using a metal spoon, fold in the remaining flour a third at a time and finally fold through the vanilla and milk. Preheat the oven to 200C/180C Fan/Gas 6. To make the bundt cake, in a mixer or large bowl mix together the butter and caster sugar until light and fluffy. Add one egg at a time with one tablespoon of flour. Mix until the egg is only just incorporated into the mix. Using a metal spoon, fold in the remaining flour a third at a time and finally fold through the vanilla and milk. Transfer the mix to the bundt mould and cook for 45 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the mould and set aside. Transfer the mix to the bundt mould and cook for 45 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the mould and set aside. To make the sponge, follow the same steps as for the bundt cake but using the measurements for the sponge. Grease a 23cm/9in springform cake tin and line with baking paper. Pour the mixture into the tin and cook for 30 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the tin and set aside. To make the sponge, follow the same steps as for the bundt cake but using the measurements for the sponge. Grease a 23cm/9in springform cake tin and line with baking paper. Pour the mixture into the tin and cook for 30 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the tin and set aside. To make the jam, chop the strawberries into quarters and put them in a bowl. Cover with the Dubonnet and let them soak for 10 minutes. To make the jam, chop the strawberries into quarters and put them in a bowl. Cover with the Dubonnet and let them soak for 10 minutes. Strain the fruit, reserving the Dubonnet, and add them to a saucepan along with the raspberries, granulated sugar and 2 tablespoons of the reserved Dubonnet. Increase the heat to medium–high until the mixture has a full rolling boil. Reduce the heat to medium, stirring continuously, and simmer away for approximately 25 minutes or until the jam has thickened. Remove from the heat and allow to cool. Strain the fruit, reserving the Dubonnet, and add them to a saucepan along with the raspberries, granulated sugar and 2 tablespoons of the reserved Dubonnet. Increase the heat to medium–high until the mixture has a full rolling boil. Reduce the heat to medium, stirring continuously, and simmer away for approximately 25 minutes or until the jam has thickened. Remove from the heat and allow to cool. To make the buttercream, use an electric mixer or whisk to beat the butter until light. Add a third of the icing sugar and continue to beat until well incorporated. Add the vanilla extract, milk and remaining icing sugar and mix until the buttercream is light and fluffy. This will take approximately 3 minutes. To make the buttercream, use an electric mixer or whisk to beat the butter until light. Add a third of the icing sugar and continue to beat until well incorporated. Add the vanilla extract, milk and remaining icing sugar and mix until the buttercream is light and fluffy. This will take approximately 3 minutes. To assemble, slice the sponge cake in half and spread all but 3 tablespoons of the jam on the bottom half of the sponge. Using a piping bag, pipe two thirds of the buttercream on top of the jam using a large star-shaped nozzle then place the other half of the sponge cake on top. To assemble, slice the sponge cake in half and spread all but 3 tablespoons of the jam on the bottom half of the sponge. Using a piping bag, pipe two thirds of the buttercream on top of the jam using a large star-shaped nozzle then place the other half of the sponge cake on top. Trim the base of the bundt cake to ensure it is flat. Place the remaining jam into the centre top of the sponge cake and place the bundt cake on top. Using the small star-shaped nozzle, pipe the reserved buttercream decoratively around the exposed sponge and place the halved cherries on top to cover the join between the sponge and the bundt. Use the remaining buttercream to stick the raspberries and blueberries in place – a raspberry on the very top of each bundt peak and the blueberries around the outside. Dust with icing sugar. Trim the base of the bundt cake to ensure it is flat. Place the remaining jam into the centre top of the sponge cake and place the bundt cake on top. Using the small star-shaped nozzle, pipe the reserved buttercream decoratively around the exposed sponge and place the halved cherries on top to cover the join between the sponge and the bundt. Use the remaining buttercream to stick the raspberries and blueberries in place – a raspberry on the very top of each bundt peak and the blueberries around the outside. Dust with icing sugar. | {
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"title": "Jubilee bundt cake recipe",
"content": "An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jubilee_bundt_cake_42443_16x9.jpg Create a showstopping centrepiece for your street party or special occasion. The homemade jam is flavoured with a wine-based aperitif, said to be a favourite drink of Queen Elizabeth II. If you’re short on time, you can replace the homemade jam with 300g/10½oz ready-made raspberry jam. For this recipe you will need a 20cm/8in silicone bundt mould, a 23cm/9in springform cake tin,1 small and 1 large star-shaped piping nozzle and piping bags. 285g/10oz butter, softened285g/10oz caster sugar5 large free-range eggs285g/10oz self-raising flour2 tsp vanilla extract2 tbsp full-fat milk 285g/10oz butter, softened 285g/10oz caster sugar 5 large free-range eggs 285g/10oz self-raising flour 2 tsp vanilla extract 2 tbsp full-fat milk 225g/8oz butter, softened, plus extra for greasing225g/8oz caster sugar4 large free-range eggs225g/8oz self-raising flour1 tsp vanilla extract2 tbsp full-fat milk 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar 4 large free-range eggs 225g/8oz self-raising flour 1 tsp vanilla extract 2 tbsp full-fat milk 115g/4oz strawberries115g/4oz raspberries100ml/3½fl oz Dubonnet225g/8oz granulated sugar 115g/4oz strawberries 115g/4oz raspberries 100ml/3½fl oz Dubonnet 225g/8oz granulated sugar 285g/10oz butter, softened500g/1lb 2oz icing sugar, sieved2 tsp vanilla extract2 tbsp full-fat milk 285g/10oz butter, softened 500g/1lb 2oz icing sugar, sieved 2 tsp vanilla extract 2 tbsp full-fat milk approximately 18 glacé cherries, halved8 raspberries8 blueberriesicing sugar approximately 18 glacé cherries, halved 8 raspberries 8 blueberries icing sugar Method Preheat the oven to 200C/180C Fan/Gas 6. To make the bundt cake, in a mixer or large bowl mix together the butter and caster sugar until light and fluffy. Add one egg at a time with one tablespoon of flour. Mix until the egg is only just incorporated into the mix. Using a metal spoon, fold in the remaining flour a third at a time and finally fold through the vanilla and milk. Transfer the mix to the bundt mould and cook for 45 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the mould and set aside.To make the sponge, follow the same steps as for the bundt cake but using the measurements for the sponge. Grease a 23cm/9in springform cake tin and line with baking paper. Pour the mixture into the tin and cook for 30 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the tin and set aside.To make the jam, chop the strawberries into quarters and put them in a bowl. Cover with the Dubonnet and let them soak for 10 minutes. Strain the fruit, reserving the Dubonnet, and add them to a saucepan along with the raspberries, granulated sugar and 2 tablespoons of the reserved Dubonnet. Increase the heat to medium–high until the mixture has a full rolling boil. Reduce the heat to medium, stirring continuously, and simmer away for approximately 25 minutes or until the jam has thickened. Remove from the heat and allow to cool. To make the buttercream, use an electric mixer or whisk to beat the butter until light. Add a third of the icing sugar and continue to beat until well incorporated. Add the vanilla extract, milk and remaining icing sugar and mix until the buttercream is light and fluffy. This will take approximately 3 minutes.To assemble, slice the sponge cake in half and spread all but 3 tablespoons of the jam on the bottom half of the sponge. Using a piping bag, pipe two thirds of the buttercream on top of the jam using a large star-shaped nozzle then place the other half of the sponge cake on top.Trim the base of the bundt cake to ensure it is flat. Place the remaining jam into the centre top of the sponge cake and place the bundt cake on top. Using the small star-shaped nozzle, pipe the reserved buttercream decoratively around the exposed sponge and place the halved cherries on top to cover the join between the sponge and the bundt. Use the remaining buttercream to stick the raspberries and blueberries in place – a raspberry on the very top of each bundt peak and the blueberries around the outside. Dust with icing sugar. Preheat the oven to 200C/180C Fan/Gas 6. To make the bundt cake, in a mixer or large bowl mix together the butter and caster sugar until light and fluffy. Add one egg at a time with one tablespoon of flour. Mix until the egg is only just incorporated into the mix. Using a metal spoon, fold in the remaining flour a third at a time and finally fold through the vanilla and milk. Preheat the oven to 200C/180C Fan/Gas 6. To make the bundt cake, in a mixer or large bowl mix together the butter and caster sugar until light and fluffy. Add one egg at a time with one tablespoon of flour. Mix until the egg is only just incorporated into the mix. Using a metal spoon, fold in the remaining flour a third at a time and finally fold through the vanilla and milk. Transfer the mix to the bundt mould and cook for 45 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the mould and set aside. Transfer the mix to the bundt mould and cook for 45 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the mould and set aside. To make the sponge, follow the same steps as for the bundt cake but using the measurements for the sponge. Grease a 23cm/9in springform cake tin and line with baking paper. Pour the mixture into the tin and cook for 30 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the tin and set aside. To make the sponge, follow the same steps as for the bundt cake but using the measurements for the sponge. Grease a 23cm/9in springform cake tin and line with baking paper. Pour the mixture into the tin and cook for 30 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the tin and set aside. To make the jam, chop the strawberries into quarters and put them in a bowl. Cover with the Dubonnet and let them soak for 10 minutes. To make the jam, chop the strawberries into quarters and put them in a bowl. Cover with the Dubonnet and let them soak for 10 minutes. Strain the fruit, reserving the Dubonnet, and add them to a saucepan along with the raspberries, granulated sugar and 2 tablespoons of the reserved Dubonnet. Increase the heat to medium–high until the mixture has a full rolling boil. Reduce the heat to medium, stirring continuously, and simmer away for approximately 25 minutes or until the jam has thickened. Remove from the heat and allow to cool. Strain the fruit, reserving the Dubonnet, and add them to a saucepan along with the raspberries, granulated sugar and 2 tablespoons of the reserved Dubonnet. Increase the heat to medium–high until the mixture has a full rolling boil. Reduce the heat to medium, stirring continuously, and simmer away for approximately 25 minutes or until the jam has thickened. Remove from the heat and allow to cool. To make the buttercream, use an electric mixer or whisk to beat the butter until light. Add a third of the icing sugar and continue to beat until well incorporated. Add the vanilla extract, milk and remaining icing sugar and mix until the buttercream is light and fluffy. This will take approximately 3 minutes. To make the buttercream, use an electric mixer or whisk to beat the butter until light. Add a third of the icing sugar and continue to beat until well incorporated. Add the vanilla extract, milk and remaining icing sugar and mix until the buttercream is light and fluffy. This will take approximately 3 minutes. To assemble, slice the sponge cake in half and spread all but 3 tablespoons of the jam on the bottom half of the sponge. Using a piping bag, pipe two thirds of the buttercream on top of the jam using a large star-shaped nozzle then place the other half of the sponge cake on top. To assemble, slice the sponge cake in half and spread all but 3 tablespoons of the jam on the bottom half of the sponge. Using a piping bag, pipe two thirds of the buttercream on top of the jam using a large star-shaped nozzle then place the other half of the sponge cake on top. Trim the base of the bundt cake to ensure it is flat. Place the remaining jam into the centre top of the sponge cake and place the bundt cake on top. Using the small star-shaped nozzle, pipe the reserved buttercream decoratively around the exposed sponge and place the halved cherries on top to cover the join between the sponge and the bundt. Use the remaining buttercream to stick the raspberries and blueberries in place – a raspberry on the very top of each bundt peak and the blueberries around the outside. Dust with icing sugar. Trim the base of the bundt cake to ensure it is flat. Place the remaining jam into the centre top of the sponge cake and place the bundt cake on top. Using the small star-shaped nozzle, pipe the reserved buttercream decoratively around the exposed sponge and place the halved cherries on top to cover the join between the sponge and the bundt. Use the remaining buttercream to stick the raspberries and blueberries in place – a raspberry on the very top of each bundt peak and the blueberries around the outside. Dust with icing sugar."
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} | 1a27c1895135b7adc5c795a3ea89e6887a516d201024581dcd1a35c715d0c378 | Dutch baby pancake recipe
Ham, egg and spinach Dutch baby An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_egg_and_spinach_71367_16x9.jpg A savoury twist on the classic (and usually sweet) Dutch baby pancake, this version is packed with protein and nutrients. Each serving provides 615 kcal, 42g protein, 38g carbohydrates (of which 4g sugars), 32g fat (of which 13g saturates), 2.5g fibre and 2.7g salt. 3 large free-range eggs5½ tbsp milk3 tbsp plain flour 50g/1¾oz frozen spinach, defrosted large knob unsalted butter40g/1½oz wafer-thin ham, cut into 5mm stripssea salt and freshly ground black pepper freshly grated Parmesan, to serve 3 large free-range eggs 5½ tbsp milk 3 tbsp plain flour 50g/1¾oz frozen spinach, defrosted large knob unsalted butter 40g/1½oz wafer-thin ham, cut into 5mm strips sea salt and freshly ground black pepper freshly grated Parmesan, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter.Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter.Melt the butter in an ovenproof frying pan over a medium–high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes.Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5–6 minutes, or until the egg white is set but the yolk is still runny.Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter. Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter. Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter. Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter. Melt the butter in an ovenproof frying pan over a medium–high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes. Melt the butter in an ovenproof frying pan over a medium–high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes. Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5–6 minutes, or until the egg white is set but the yolk is still runny. Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5–6 minutes, or until the egg white is set but the yolk is still runny. Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving. Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving. | {
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"title": "Dutch baby pancake recipe",
"content": "Ham, egg and spinach Dutch baby An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_egg_and_spinach_71367_16x9.jpg A savoury twist on the classic (and usually sweet) Dutch baby pancake, this version is packed with protein and nutrients. Each serving provides 615 kcal, 42g protein, 38g carbohydrates (of which 4g sugars), 32g fat (of which 13g saturates), 2.5g fibre and 2.7g salt. 3 large free-range eggs5½ tbsp milk3 tbsp plain flour 50g/1¾oz frozen spinach, defrosted large knob unsalted butter40g/1½oz wafer-thin ham, cut into 5mm stripssea salt and freshly ground black pepper freshly grated Parmesan, to serve 3 large free-range eggs 5½ tbsp milk 3 tbsp plain flour 50g/1¾oz frozen spinach, defrosted large knob unsalted butter 40g/1½oz wafer-thin ham, cut into 5mm strips sea salt and freshly ground black pepper freshly grated Parmesan, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter.Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter.Melt the butter in an ovenproof frying pan over a medium–high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes.Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5–6 minutes, or until the egg white is set but the yolk is still runny.Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter. Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter. Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter. Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter. Melt the butter in an ovenproof frying pan over a medium–high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes. Melt the butter in an ovenproof frying pan over a medium–high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes. Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5–6 minutes, or until the egg white is set but the yolk is still runny. Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5–6 minutes, or until the egg white is set but the yolk is still runny. Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving. Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving."
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} | d9a694f0244279cae8e313bf6b87b62b14bacd3895e75d981ff05977b65303c6 | Smoked salmon crêpes recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_crpes_80074_16x9.jpg A stone cold classic – follow Anna's simple, speedy crêpe recipe and fill with herby yoghurt and smoked salmon for a decadent and nutritious brunch. 60g/2¼oz plain flour1 large free-range egg150ml/5½fl oz milk1 tbsp sunflower oil, for frying 60g/2¼oz plain flour 1 large free-range egg 150ml/5½fl oz milk 1 tbsp sunflower oil, for frying 100g/3½oz Greek-style yoghurt2 tbsp finely chopped fresh dill, plus extra to garnish1 small lemon, 2 tsp juice and 4 wedges only100g/3½oz thickly sliced smoked salmonsalt and freshly ground black pepper 100g/3½oz Greek-style yoghurt 2 tbsp finely chopped fresh dill, plus extra to garnish 1 small lemon, 2 tsp juice and 4 wedges only 100g/3½oz thickly sliced smoked salmon salt and freshly ground black pepper Method To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside.To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste, adding a little extra lemon juice if needed. Set aside. Brush a little oil over the base of a small non-stick frying pan – it will need a base no larger than 18cm/7in. Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places. Loosen the sides with a palette knife or turner and flip over. Cook the other side for 40–60 seconds more. Transfer to a warmed plate and continue to cook the remaining 3 pancakes.To serve, spread each crêpe with the dill mixture, top with smoked salmon and a little extra dill. Fold or roll the pancakes and serve with lemon wedges. To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside. To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside. To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste, adding a little extra lemon juice if needed. Set aside. To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste, adding a little extra lemon juice if needed. Set aside. Brush a little oil over the base of a small non-stick frying pan – it will need a base no larger than 18cm/7in. Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places. Loosen the sides with a palette knife or turner and flip over. Cook the other side for 40–60 seconds more. Transfer to a warmed plate and continue to cook the remaining 3 pancakes. Brush a little oil over the base of a small non-stick frying pan – it will need a base no larger than 18cm/7in. Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places. Loosen the sides with a palette knife or turner and flip over. Cook the other side for 40–60 seconds more. Transfer to a warmed plate and continue to cook the remaining 3 pancakes. To serve, spread each crêpe with the dill mixture, top with smoked salmon and a little extra dill. Fold or roll the pancakes and serve with lemon wedges. To serve, spread each crêpe with the dill mixture, top with smoked salmon and a little extra dill. Fold or roll the pancakes and serve with lemon wedges. | {
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"title": "Smoked salmon crêpes recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_crpes_80074_16x9.jpg A stone cold classic – follow Anna's simple, speedy crêpe recipe and fill with herby yoghurt and smoked salmon for a decadent and nutritious brunch. 60g/2¼oz plain flour1 large free-range egg150ml/5½fl oz milk1 tbsp sunflower oil, for frying 60g/2¼oz plain flour 1 large free-range egg 150ml/5½fl oz milk 1 tbsp sunflower oil, for frying 100g/3½oz Greek-style yoghurt2 tbsp finely chopped fresh dill, plus extra to garnish1 small lemon, 2 tsp juice and 4 wedges only100g/3½oz thickly sliced smoked salmonsalt and freshly ground black pepper 100g/3½oz Greek-style yoghurt 2 tbsp finely chopped fresh dill, plus extra to garnish 1 small lemon, 2 tsp juice and 4 wedges only 100g/3½oz thickly sliced smoked salmon salt and freshly ground black pepper Method To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside.To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste, adding a little extra lemon juice if needed. Set aside. Brush a little oil over the base of a small non-stick frying pan – it will need a base no larger than 18cm/7in. Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places. Loosen the sides with a palette knife or turner and flip over. Cook the other side for 40–60 seconds more. Transfer to a warmed plate and continue to cook the remaining 3 pancakes.To serve, spread each crêpe with the dill mixture, top with smoked salmon and a little extra dill. Fold or roll the pancakes and serve with lemon wedges. To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside. To make the crêpes, mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside. To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste, adding a little extra lemon juice if needed. Set aside. To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste, adding a little extra lemon juice if needed. Set aside. Brush a little oil over the base of a small non-stick frying pan – it will need a base no larger than 18cm/7in. Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places. Loosen the sides with a palette knife or turner and flip over. Cook the other side for 40–60 seconds more. Transfer to a warmed plate and continue to cook the remaining 3 pancakes. Brush a little oil over the base of a small non-stick frying pan – it will need a base no larger than 18cm/7in. Pour a quarter of the crêpe batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places. Loosen the sides with a palette knife or turner and flip over. Cook the other side for 40–60 seconds more. Transfer to a warmed plate and continue to cook the remaining 3 pancakes. To serve, spread each crêpe with the dill mixture, top with smoked salmon and a little extra dill. Fold or roll the pancakes and serve with lemon wedges. To serve, spread each crêpe with the dill mixture, top with smoked salmon and a little extra dill. Fold or roll the pancakes and serve with lemon wedges."
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} | f40993cd95d4e66eada5c8ada079794f8ff7b41b0b69a5d4e79d20c8cadbda47 | Savoury pancakes recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_pancakes_with_52388_16x9.jpg Why stick to lemon and sugar pancakes when this savoury pancake recipe can kick off a night of batter-based feasting? Flippin' marvellous. 55g/2oz plain flourpinch salt1 free-range egg140ml/4½fl oz milkvegetable oil, for frying 55g/2oz plain flour pinch salt 1 free-range egg 140ml/4½fl oz milk vegetable oil, for frying 25g/1oz butter25g/1oz plain flour225ml/8fl oz milk100g/3½ oz Emmental, gratedfreshly ground black pepper, to taste 25g/1oz butter 25g/1oz plain flour 225ml/8fl oz milk 100g/3½ oz Emmental, grated freshly ground black pepper, to taste 80g/3oz good-quality smoked ham3 spring onions, finely sliced4 sun-dried tomatoes in oil, drained and chopped 80g/3oz good-quality smoked ham 3 spring onions, finely sliced 4 sun-dried tomatoes in oil, drained and chopped Method Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth. Set aside.For the cheese sauce, melt the butter in a small pan and whisk in the flour. Cook for 1 minute then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for 1 minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper.To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife.As soon as the pancake is turned, scatter over some ham, spring onions and sun-dried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese. Once you’ve topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes. Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth. Set aside. Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth. Set aside. For the cheese sauce, melt the butter in a small pan and whisk in the flour. Cook for 1 minute then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for 1 minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper. For the cheese sauce, melt the butter in a small pan and whisk in the flour. Cook for 1 minute then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for 1 minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper. To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife. To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife. As soon as the pancake is turned, scatter over some ham, spring onions and sun-dried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese. As soon as the pancake is turned, scatter over some ham, spring onions and sun-dried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese. Once you’ve topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes. Once you’ve topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes. | {
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"title": "Savoury pancakes recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_pancakes_with_52388_16x9.jpg Why stick to lemon and sugar pancakes when this savoury pancake recipe can kick off a night of batter-based feasting? Flippin' marvellous. 55g/2oz plain flourpinch salt1 free-range egg140ml/4½fl oz milkvegetable oil, for frying 55g/2oz plain flour pinch salt 1 free-range egg 140ml/4½fl oz milk vegetable oil, for frying 25g/1oz butter25g/1oz plain flour225ml/8fl oz milk100g/3½ oz Emmental, gratedfreshly ground black pepper, to taste 25g/1oz butter 25g/1oz plain flour 225ml/8fl oz milk 100g/3½ oz Emmental, grated freshly ground black pepper, to taste 80g/3oz good-quality smoked ham3 spring onions, finely sliced4 sun-dried tomatoes in oil, drained and chopped 80g/3oz good-quality smoked ham 3 spring onions, finely sliced 4 sun-dried tomatoes in oil, drained and chopped Method Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth. Set aside.For the cheese sauce, melt the butter in a small pan and whisk in the flour. Cook for 1 minute then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for 1 minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper.To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife.As soon as the pancake is turned, scatter over some ham, spring onions and sun-dried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese. Once you’ve topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes. Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth. Set aside. Sift the flour and salt into a large bowl. Whisk together the egg and milk in another bowl then slowly pour the liquid into the dry ingredients. Whisk together until the batter is smooth. Set aside. For the cheese sauce, melt the butter in a small pan and whisk in the flour. Cook for 1 minute then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for 1 minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper. For the cheese sauce, melt the butter in a small pan and whisk in the flour. Cook for 1 minute then gradually add the milk whisking continuously. Bring to the boil and reduce the heat to a simmer for 1 minute until the sauce is thick and smooth. Stir in half of the cheese and season with black pepper. To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife. To make the pancakes, heat a 20cm/8in crêpe or omelette pan until very hot. Drizzle in a small amount of oil and tip the pan to swirl the oil around. Ladle in about two tablespoons of batter mix and immediately tilt the pan from side to side to get a thin, even layer of batter to cover the base of the pan. Cook for around 30 seconds until the underside is golden then flip or turn with a pallete knife. As soon as the pancake is turned, scatter over some ham, spring onions and sun-dried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese. As soon as the pancake is turned, scatter over some ham, spring onions and sun-dried tomatoes. Spoon over some cheese sauce then top with a scattering of the remaining cheese. Once you’ve topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes. Once you’ve topped the pancake the underside will be done. Fold the pancake in half then slip it out of the pan onto a warmed serving plate and keep warm under some foil while you make the remaining pancakes."
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} | fa044ad231cac8e232b9803c48b45c041cab2ab958f5374f7122d839fb33f2e9 | Feta, roasted red pepper and pine nut pancakes recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/feta_roasted_red_pepper_90674_16x9.jpg 1 large free-range egg50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range egg 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying handful rocket leaves30g/1oz roasted red pepper from a jar, drained and cut into strips½ small red onion, thinly sliced 50g/1¾oz feta, crumbled30g/1oz pine nuts, toastedhandful flatleaf parsley, roughly chopped½ lemon, juice onlysalt and freshly ground black pepper handful rocket leaves 30g/1oz roasted red pepper from a jar, drained and cut into strips ½ small red onion, thinly sliced 50g/1¾oz feta, crumbled 30g/1oz pine nuts, toasted handful flatleaf parsley, roughly chopped ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve. | {
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"title": "Feta, roasted red pepper and pine nut pancakes recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/feta_roasted_red_pepper_90674_16x9.jpg 1 large free-range egg50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range egg 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying handful rocket leaves30g/1oz roasted red pepper from a jar, drained and cut into strips½ small red onion, thinly sliced 50g/1¾oz feta, crumbled30g/1oz pine nuts, toastedhandful flatleaf parsley, roughly chopped½ lemon, juice onlysalt and freshly ground black pepper handful rocket leaves 30g/1oz roasted red pepper from a jar, drained and cut into strips ½ small red onion, thinly sliced 50g/1¾oz feta, crumbled 30g/1oz pine nuts, toasted handful flatleaf parsley, roughly chopped ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve."
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} | 70b091797525c760649a506c546510eddaa5ce11a6844bfb16d567fa8a7ef907 | Classic crêpes suzette recipe
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter.Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you're making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce.You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you're making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you're making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce. You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates. | {
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"title": "Classic crêpes suzette recipe",
"content": "Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter.Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you're making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes.Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce.You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. Stir the orange zest and caster sugar into the batter. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you're making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. These little crêpes should be thinner than the basic pancakes, so when you're making them, use ½ tbsp of batter at a time in a 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate. If the pancakes look a little bit ragged in the pan, no matter because they are going to be folded anyway. You should end up with 15-16 crêpes. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. For the sauce, mix all the ingredients - with the exception of the butter - in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce. You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates."
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} | b6c52942b82a3a9dcb88e13f3fee16217fe208ea102ba07a0dd1874a1eedc49e | Pancake roll recipe
Spicy brunch egg pancake roll An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_brunch_egg_pancake_38938_16x9.jpg Savoury pancakes filled with chilli, spring onions and a fried egg make a quick and filling budget brunch. Roll them up and wrap in foil to make them portable. This easy pancake recipe has other fillings to try such as feta, roast pepper and pine nut or spinach and ricotta. 1 large free-range eggs50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range eggs 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying 2 free-range eggsdash vegetable oil, for frying30g/1oz frozen peas2 spring onions, trimmed and finely sliced lengthways1 red chilli, deseeded and finely sliced lengthways½ lemon, juice onlysalt and freshly ground black pepper 2 free-range eggs dash vegetable oil, for frying 30g/1oz frozen peas 2 spring onions, trimmed and finely sliced lengthways 1 red chilli, deseeded and finely sliced lengthways ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve | {
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"content": "Spicy brunch egg pancake roll An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_brunch_egg_pancake_38938_16x9.jpg Savoury pancakes filled with chilli, spring onions and a fried egg make a quick and filling budget brunch. Roll them up and wrap in foil to make them portable. This easy pancake recipe has other fillings to try such as feta, roast pepper and pine nut or spinach and ricotta. 1 large free-range eggs50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range eggs 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying 2 free-range eggsdash vegetable oil, for frying30g/1oz frozen peas2 spring onions, trimmed and finely sliced lengthways1 red chilli, deseeded and finely sliced lengthways½ lemon, juice onlysalt and freshly ground black pepper 2 free-range eggs dash vegetable oil, for frying 30g/1oz frozen peas 2 spring onions, trimmed and finely sliced lengthways 1 red chilli, deseeded and finely sliced lengthways ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve"
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} | 4beec435af62d57140fc3528f405f4a477077e5bf5874fdf6a55d30e2ebcefa6 | Chocolate sauce recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_sauce_67816_16x9.jpg A simple but luxuriously silky chocolate sauce to top ice cream, chocolate cake, brownies or profiteroles. 200g/7oz good-quality dark chocolate, minimum 70% cocoa solids, chopped175ml/6fl oz double cream50ml/2fl oz full-fat milk30g/1oz caster sugar 200g/7oz good-quality dark chocolate, minimum 70% cocoa solids, chopped 175ml/6fl oz double cream 50ml/2fl oz full-fat milk 30g/1oz caster sugar Method Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously.Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined. Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat. In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously. In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously. Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined. Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined. | {
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"title": "Chocolate sauce 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/chocolate_sauce_67816_16x9.jpg A simple but luxuriously silky chocolate sauce to top ice cream, chocolate cake, brownies or profiteroles. 200g/7oz good-quality dark chocolate, minimum 70% cocoa solids, chopped175ml/6fl oz double cream50ml/2fl oz full-fat milk30g/1oz caster sugar 200g/7oz good-quality dark chocolate, minimum 70% cocoa solids, chopped 175ml/6fl oz double cream 50ml/2fl oz full-fat milk 30g/1oz caster sugar Method Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously.Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined. Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Bring a saucepan of water to the boil, then reduce the heat until the water is gently simmering. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat. Place a heatproof bowl over the simmering water, making sure the base of the bowl does not touch the water. Put the chopped chocolate into the bowl and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat. In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously. In another saucepan on a medium heat, bring the cream, milk and sugar to the boil while whisking continuously. Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined. Pour the boiling cream mixture slowly into the melted chocolate, whisking continuously until the sauce is smooth and well combined."
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} | 3ad6c363bd5a4da45506a22e9d3001a5c7aec72aa6dd964e07c95294ab92824b | Blueberry, almond butter and cream pancakes recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_almond_butter_10881_16x9.jpg Pancakes with blueberry jam and almond butter are a match made in heaven - especially when topped with whipped cream! Shopping list Ingredients 100ml/3½fl oz double cream4-6 tbsp almond butter4 tbsp blueberry conserve4 pancakes, to serve 100ml/3½fl oz double cream 4-6 tbsp almond butter 4 tbsp blueberry conserve 4 pancakes, to serve Method Whip the cream until soft peaks form when the whisk is removed.Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Whip the cream until soft peaks form when the whisk is removed. Whip the cream until soft peaks form when the whisk is removed. Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Related recipes Classic pancakes with chocolate sauce. By James Martin Pancake topping ideas recipes (45) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakeswithchocolat_76457_16x9.jpg Lemon curd, mascarpone and almond pancakes pancake recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_curd_mascarpone_04597_16x9.jpg Taiwanese lun piah pancakes. By Ching-He Huang pancake recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/taiwanese_lun_piah_24740_16x9.jpg Pikelets. By Annie Rigg pancake recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pikelets_25891_16x9.jpg Pancakes with berries and white chocolate pancake recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakes_with_berries_54226_16x9.jpg Chocolate milkshake By Laura Wingrove almond butter recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_milkshake_17948_16x9.jpg Salted almond and dark chocolate rice cake bar. By Laura Wingrove almond butter recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_almond_and_dark_32463_16x9.jpg Carrot, lentil and almond soup with wholemeal croûtons By Lily Soutter almond butter recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_lentil_almond_67537_16x9.jpg | {
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"title": "Blueberry, almond butter and cream pancakes 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/blueberry_almond_butter_10881_16x9.jpg Pancakes with blueberry jam and almond butter are a match made in heaven - especially when topped with whipped cream! Shopping list Ingredients 100ml/3½fl oz double cream4-6 tbsp almond butter4 tbsp blueberry conserve4 pancakes, to serve 100ml/3½fl oz double cream 4-6 tbsp almond butter 4 tbsp blueberry conserve 4 pancakes, to serve Method Whip the cream until soft peaks form when the whisk is removed.Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Whip the cream until soft peaks form when the whisk is removed. Whip the cream until soft peaks form when the whisk is removed. Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy! Related recipes Classic pancakes with chocolate sauce. By James Martin Pancake topping ideas recipes (45) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakeswithchocolat_76457_16x9.jpg Lemon curd, mascarpone and almond pancakes pancake recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_curd_mascarpone_04597_16x9.jpg Taiwanese lun piah pancakes. By Ching-He Huang pancake recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/taiwanese_lun_piah_24740_16x9.jpg Pikelets. By Annie Rigg pancake recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pikelets_25891_16x9.jpg Pancakes with berries and white chocolate pancake recipes (100) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancakes_with_berries_54226_16x9.jpg Chocolate milkshake By Laura Wingrove almond butter recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_milkshake_17948_16x9.jpg Salted almond and dark chocolate rice cake bar. By Laura Wingrove almond butter recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_almond_and_dark_32463_16x9.jpg Carrot, lentil and almond soup with wholemeal croûtons By Lily Soutter almond butter recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_lentil_almond_67537_16x9.jpg"
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} | 368c3b1bdc49bfac23d52852eccfe21201c2574a082bdf2f53f4ee3958eefab4 | Crispy pork belly with dips recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_pork_belly_with_39218_16x9.jpg Crispy pork belly makes the perfect vessel for a bright sour cream and jalapeno dip and fiery hot sauce. 2 garlic cloves, roughly chopped2 tbsp fennel seeds1 red chilli, roughly chopped, or pinch of chilli flakes4 tbsp olive oil500g/1lb 2oz pork belly 2 garlic cloves, roughly chopped 2 tbsp fennel seeds 1 red chilli, roughly chopped, or pinch of chilli flakes 4 tbsp olive oil 500g/1lb 2oz pork belly 120g/4½oz unsalted butter1–2 tbsp white wine vinegar1 tsp Worcestershire sauce150g/5½oz hot sauce2 garlic cloves, finely chopped 120g/4½oz unsalted butter 1–2 tbsp white wine vinegar 1 tsp Worcestershire sauce 150g/5½oz hot sauce 2 garlic cloves, finely chopped 100ml/3½fl oz soured cream12 pickled jalapeño chillies3 spring onions, finely sliced15g/½oz coriander, finely chopped1 lime, juice onlysalt and freshly ground black pepper 100ml/3½fl oz soured cream 12 pickled jalapeño chillies 3 spring onions, finely sliced 15g/½oz coriander, finely chopped 1 lime, juice only salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil.Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up.Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify.To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed.Serve the crispy pork belly sliced, with the dips in bowls alongside. Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil. Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil. Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up. Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify. Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify. To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed. To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed. Serve the crispy pork belly sliced, with the dips in bowls alongside. Serve the crispy pork belly sliced, with the dips in bowls alongside. | {
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"title": "Crispy pork belly with dips 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/crispy_pork_belly_with_39218_16x9.jpg Crispy pork belly makes the perfect vessel for a bright sour cream and jalapeno dip and fiery hot sauce. 2 garlic cloves, roughly chopped2 tbsp fennel seeds1 red chilli, roughly chopped, or pinch of chilli flakes4 tbsp olive oil500g/1lb 2oz pork belly 2 garlic cloves, roughly chopped 2 tbsp fennel seeds 1 red chilli, roughly chopped, or pinch of chilli flakes 4 tbsp olive oil 500g/1lb 2oz pork belly 120g/4½oz unsalted butter1–2 tbsp white wine vinegar1 tsp Worcestershire sauce150g/5½oz hot sauce2 garlic cloves, finely chopped 120g/4½oz unsalted butter 1–2 tbsp white wine vinegar 1 tsp Worcestershire sauce 150g/5½oz hot sauce 2 garlic cloves, finely chopped 100ml/3½fl oz soured cream12 pickled jalapeño chillies3 spring onions, finely sliced15g/½oz coriander, finely chopped1 lime, juice onlysalt and freshly ground black pepper 100ml/3½fl oz soured cream 12 pickled jalapeño chillies 3 spring onions, finely sliced 15g/½oz coriander, finely chopped 1 lime, juice only salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil.Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up.Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify.To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed.Serve the crispy pork belly sliced, with the dips in bowls alongside. Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil. Preheat the oven to 150C/130C Fan/Gas 2. Using a pestle and mortar, make a paste with the garlic, fennel seeds, chilli and oil. Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Score the fat of the pork belly with a very sharp knife. Massage the pork belly all over with the garlic and chilli paste. Season with salt and pepper. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. Place onto a roasting rack set over a large tray – pouring a little boiling water into the bottom of the tray to help steam the pork belly. Carefully place the tray in the oven and cook for 2 ½ hours, or until the meat is soft and falling from the bone. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up. If the crackling looks too soft after the cooking time, increase the oven temperature to 220C/200C Fan/Gas 7 and cook for another 20 minutes to crisp up. Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify. Meanwhile, make the dips. To make the hot sauce – put all the ingredients in a small saucepan over a high heat. Bring to the boil and whisk together to emulsify. To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed. To make the sour cream – add all the ingredients to a medium bowl and mix well. Taste and add more salt and pepper if needed. Serve the crispy pork belly sliced, with the dips in bowls alongside. Serve the crispy pork belly sliced, with the dips in bowls alongside."
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} | fe125c3cbbfe1d44667d7ee7cbf14f003f0ed39f9ad4d047a946daa9d57a0d82 | Lamb chops with rocket, figs and walnuts recipe
An average of 5.0 out of 5 stars from 3 ratings A simple dish of succulent spiced lamb with a peppery rocket and fig salad. ½ tsp table salt ½ tsp freshly ground black pepper½ tsp ground cumin½ tsp ground fennel seeds2 untrimmed racks lamb, separated into single chops ½ tsp table salt ½ tsp freshly ground black pepper ½ tsp ground cumin ½ tsp ground fennel seeds 2 untrimmed racks lamb, separated into single chops 50g/1¾oz walnuts2 large shallots, thinly sliced6 sage leavespinch saltpinch sugar 3 tbsp red wine vinegar or sherry vinegar1 bag rocket6 fresh figs, quartered 50g/1¾oz walnuts 2 large shallots, thinly sliced 6 sage leaves pinch salt pinch sugar 3 tbsp red wine vinegar or sherry vinegar 1 bag rocket 6 fresh figs, quartered 400g/14oz plain flour1 tsp dried yeast½ tsp salt½ tsp caster sugar1 tbsp honey 400g/14oz plain flour 1 tsp dried yeast ½ tsp salt ½ tsp caster sugar 1 tbsp honey Method Mix together the salt, pepper, cumin and fennel seeds in a small bowl. Season the chops on both sides with all the salt rub, then stack them one on top of another in two piles to recreate the two lamb racks. Set a heavy-based frying pan on a medium–low heat. Place one of the stacks of chops as one in the frying pan, fat-side edge down, and cook for about 10 minutes, allowing the skin to crisp and the fat to render. Drain the fat into a bowl, transfer the chops to a plate, then repeat the process with the second stack.Break the stacks up and place as many chops flat in the pan as you can fit in one layer. (You will need to do this in a few batches.) Increase the heat and allow to colour for 2 minutes, then flip the chops and colour the other side. You can add a little of the fat you drained off earlier, if needed. Repeat until all the chops are seared, then set them aside to rest. Add the walnuts, shallots and sage leaves to the same pan you used for the lamb, and fry for 1–2 minutes, stirring and scraping to get all the meaty bits from the bottom of the pan. Season with the pinch of salt and sugar, then add the vinegar.To make the flatbreads, mix together the dry ingredients in a large bowl. Add the remaining ingredients with enough water to bring to a soft dough.Knead lightly and then shape into 6 oval flatbreads. Cook on a hot griddle pan for 2 minutes on each side. Arrange the rocket on a large serving platter and scatter over the figs. Place the chops on top of the salad and spoon over the warm dressing. Serve with the flatbreads. Mix together the salt, pepper, cumin and fennel seeds in a small bowl. Season the chops on both sides with all the salt rub, then stack them one on top of another in two piles to recreate the two lamb racks. Mix together the salt, pepper, cumin and fennel seeds in a small bowl. Season the chops on both sides with all the salt rub, then stack them one on top of another in two piles to recreate the two lamb racks. Set a heavy-based frying pan on a medium–low heat. Place one of the stacks of chops as one in the frying pan, fat-side edge down, and cook for about 10 minutes, allowing the skin to crisp and the fat to render. Drain the fat into a bowl, transfer the chops to a plate, then repeat the process with the second stack. Set a heavy-based frying pan on a medium–low heat. Place one of the stacks of chops as one in the frying pan, fat-side edge down, and cook for about 10 minutes, allowing the skin to crisp and the fat to render. Drain the fat into a bowl, transfer the chops to a plate, then repeat the process with the second stack. Break the stacks up and place as many chops flat in the pan as you can fit in one layer. (You will need to do this in a few batches.) Increase the heat and allow to colour for 2 minutes, then flip the chops and colour the other side. You can add a little of the fat you drained off earlier, if needed. Repeat until all the chops are seared, then set them aside to rest. Break the stacks up and place as many chops flat in the pan as you can fit in one layer. (You will need to do this in a few batches.) Increase the heat and allow to colour for 2 minutes, then flip the chops and colour the other side. You can add a little of the fat you drained off earlier, if needed. Repeat until all the chops are seared, then set them aside to rest. Add the walnuts, shallots and sage leaves to the same pan you used for the lamb, and fry for 1–2 minutes, stirring and scraping to get all the meaty bits from the bottom of the pan. Season with the pinch of salt and sugar, then add the vinegar. Add the walnuts, shallots and sage leaves to the same pan you used for the lamb, and fry for 1–2 minutes, stirring and scraping to get all the meaty bits from the bottom of the pan. Season with the pinch of salt and sugar, then add the vinegar. To make the flatbreads, mix together the dry ingredients in a large bowl. Add the remaining ingredients with enough water to bring to a soft dough. To make the flatbreads, mix together the dry ingredients in a large bowl. Add the remaining ingredients with enough water to bring to a soft dough. Knead lightly and then shape into 6 oval flatbreads. Cook on a hot griddle pan for 2 minutes on each side. Knead lightly and then shape into 6 oval flatbreads. Cook on a hot griddle pan for 2 minutes on each side. Arrange the rocket on a large serving platter and scatter over the figs. Place the chops on top of the salad and spoon over the warm dressing. Serve with the flatbreads. Arrange the rocket on a large serving platter and scatter over the figs. Place the chops on top of the salad and spoon over the warm dressing. Serve with the flatbreads. | {
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"title": "Lamb chops with rocket, figs and walnuts recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A simple dish of succulent spiced lamb with a peppery rocket and fig salad. ½ tsp table salt ½ tsp freshly ground black pepper½ tsp ground cumin½ tsp ground fennel seeds2 untrimmed racks lamb, separated into single chops ½ tsp table salt ½ tsp freshly ground black pepper ½ tsp ground cumin ½ tsp ground fennel seeds 2 untrimmed racks lamb, separated into single chops 50g/1¾oz walnuts2 large shallots, thinly sliced6 sage leavespinch saltpinch sugar 3 tbsp red wine vinegar or sherry vinegar1 bag rocket6 fresh figs, quartered 50g/1¾oz walnuts 2 large shallots, thinly sliced 6 sage leaves pinch salt pinch sugar 3 tbsp red wine vinegar or sherry vinegar 1 bag rocket 6 fresh figs, quartered 400g/14oz plain flour1 tsp dried yeast½ tsp salt½ tsp caster sugar1 tbsp honey 400g/14oz plain flour 1 tsp dried yeast ½ tsp salt ½ tsp caster sugar 1 tbsp honey Method Mix together the salt, pepper, cumin and fennel seeds in a small bowl. Season the chops on both sides with all the salt rub, then stack them one on top of another in two piles to recreate the two lamb racks. Set a heavy-based frying pan on a medium–low heat. Place one of the stacks of chops as one in the frying pan, fat-side edge down, and cook for about 10 minutes, allowing the skin to crisp and the fat to render. Drain the fat into a bowl, transfer the chops to a plate, then repeat the process with the second stack.Break the stacks up and place as many chops flat in the pan as you can fit in one layer. (You will need to do this in a few batches.) Increase the heat and allow to colour for 2 minutes, then flip the chops and colour the other side. You can add a little of the fat you drained off earlier, if needed. Repeat until all the chops are seared, then set them aside to rest. Add the walnuts, shallots and sage leaves to the same pan you used for the lamb, and fry for 1–2 minutes, stirring and scraping to get all the meaty bits from the bottom of the pan. Season with the pinch of salt and sugar, then add the vinegar.To make the flatbreads, mix together the dry ingredients in a large bowl. Add the remaining ingredients with enough water to bring to a soft dough.Knead lightly and then shape into 6 oval flatbreads. Cook on a hot griddle pan for 2 minutes on each side. Arrange the rocket on a large serving platter and scatter over the figs. Place the chops on top of the salad and spoon over the warm dressing. Serve with the flatbreads. Mix together the salt, pepper, cumin and fennel seeds in a small bowl. Season the chops on both sides with all the salt rub, then stack them one on top of another in two piles to recreate the two lamb racks. Mix together the salt, pepper, cumin and fennel seeds in a small bowl. Season the chops on both sides with all the salt rub, then stack them one on top of another in two piles to recreate the two lamb racks. Set a heavy-based frying pan on a medium–low heat. Place one of the stacks of chops as one in the frying pan, fat-side edge down, and cook for about 10 minutes, allowing the skin to crisp and the fat to render. Drain the fat into a bowl, transfer the chops to a plate, then repeat the process with the second stack. Set a heavy-based frying pan on a medium–low heat. Place one of the stacks of chops as one in the frying pan, fat-side edge down, and cook for about 10 minutes, allowing the skin to crisp and the fat to render. Drain the fat into a bowl, transfer the chops to a plate, then repeat the process with the second stack. Break the stacks up and place as many chops flat in the pan as you can fit in one layer. (You will need to do this in a few batches.) Increase the heat and allow to colour for 2 minutes, then flip the chops and colour the other side. You can add a little of the fat you drained off earlier, if needed. Repeat until all the chops are seared, then set them aside to rest. Break the stacks up and place as many chops flat in the pan as you can fit in one layer. (You will need to do this in a few batches.) Increase the heat and allow to colour for 2 minutes, then flip the chops and colour the other side. You can add a little of the fat you drained off earlier, if needed. Repeat until all the chops are seared, then set them aside to rest. Add the walnuts, shallots and sage leaves to the same pan you used for the lamb, and fry for 1–2 minutes, stirring and scraping to get all the meaty bits from the bottom of the pan. Season with the pinch of salt and sugar, then add the vinegar. Add the walnuts, shallots and sage leaves to the same pan you used for the lamb, and fry for 1–2 minutes, stirring and scraping to get all the meaty bits from the bottom of the pan. Season with the pinch of salt and sugar, then add the vinegar. To make the flatbreads, mix together the dry ingredients in a large bowl. Add the remaining ingredients with enough water to bring to a soft dough. To make the flatbreads, mix together the dry ingredients in a large bowl. Add the remaining ingredients with enough water to bring to a soft dough. Knead lightly and then shape into 6 oval flatbreads. Cook on a hot griddle pan for 2 minutes on each side. Knead lightly and then shape into 6 oval flatbreads. Cook on a hot griddle pan for 2 minutes on each side. Arrange the rocket on a large serving platter and scatter over the figs. Place the chops on top of the salad and spoon over the warm dressing. Serve with the flatbreads. Arrange the rocket on a large serving platter and scatter over the figs. Place the chops on top of the salad and spoon over the warm dressing. Serve with the flatbreads."
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} | cd9b325626849d135f6514b7ddbae5160ddf570956c7deca15b9e026e3c87eba | Sticky chicken curry with herby orzo recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_chicken_and_orzo_24177_16x9.jpg Think of orzo as pasta disguising itself as rice! Flavoured with coriander and parsley it’s a delicious side to sticky, sweet chicken topped with toasted almonds. 200g/7oz orzo pasta1 tbsp extra virgin olive oil10g/⅓oz fresh coriander, leaves roughly chopped10g/⅓oz fresh parsley, leaves roughly chopped 200g/7oz orzo pasta 1 tbsp extra virgin olive oil 10g/⅓oz fresh coriander, leaves roughly chopped 10g/⅓oz fresh parsley, leaves roughly chopped 2 boneless, skinless chicken breasts, each around 150g/5½oz, cut into 3cm/-1¼in cubes1 tbsp cornflour1 tbsp medium curry powder2 limes, juice and finely grated zest (about 3 tbsp juice)15g/½oz flaked almonds2 tbsp extra virgin olive oil50ml/2fl oz dark soy sauce 1 tbsp runny honeyfresh coriander leaves and lime wedges, to garnish 2 boneless, skinless chicken breasts, each around 150g/5½oz, cut into 3cm/-1¼in cubes 1 tbsp cornflour 1 tbsp medium curry powder 2 limes, juice and finely grated zest (about 3 tbsp juice) 15g/½oz flaked almonds 2 tbsp extra virgin olive oil 50ml/2fl oz dark soy sauce 1 tbsp runny honey fresh coriander leaves and lime wedges, to garnish Method To make the herby orzo, cook in boiling water for 7–9 minutes, or according to the packet instructions, until just tender, stirring occasionally. Drain well and toss with the oil and herbs.To make the sticky chicken, put the chicken pieces in a bowl and toss with the cornflour, curry powder, lime juice and lime zest. Leave to stand.Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Tip onto a plate and return the pan to the hob.Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer. Cook for 2–3 minutes, or until the sauce thickens and becomes glossy, stirring regularly.Add the honey and cook for 1 minute, stirring. Season to taste with ground black pepper. Spoon the orzo into a warmed serving bowl for sharing and top with the sticky chicken. Scatter the flaked almonds and fresh coriander on top and serve lime wedges for squeezing on the side. To make the herby orzo, cook in boiling water for 7–9 minutes, or according to the packet instructions, until just tender, stirring occasionally. Drain well and toss with the oil and herbs. To make the herby orzo, cook in boiling water for 7–9 minutes, or according to the packet instructions, until just tender, stirring occasionally. Drain well and toss with the oil and herbs. To make the sticky chicken, put the chicken pieces in a bowl and toss with the cornflour, curry powder, lime juice and lime zest. Leave to stand. To make the sticky chicken, put the chicken pieces in a bowl and toss with the cornflour, curry powder, lime juice and lime zest. Leave to stand. Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Tip onto a plate and return the pan to the hob. Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Tip onto a plate and return the pan to the hob. Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer. Cook for 2–3 minutes, or until the sauce thickens and becomes glossy, stirring regularly. Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer. Cook for 2–3 minutes, or until the sauce thickens and becomes glossy, stirring regularly. Add the honey and cook for 1 minute, stirring. Season to taste with ground black pepper. Add the honey and cook for 1 minute, stirring. Season to taste with ground black pepper. Spoon the orzo into a warmed serving bowl for sharing and top with the sticky chicken. Scatter the flaked almonds and fresh coriander on top and serve lime wedges for squeezing on the side. Spoon the orzo into a warmed serving bowl for sharing and top with the sticky chicken. Scatter the flaked almonds and fresh coriander on top and serve lime wedges for squeezing on the side. | {
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"title": "Sticky chicken curry with herby orzo recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_chicken_and_orzo_24177_16x9.jpg Think of orzo as pasta disguising itself as rice! Flavoured with coriander and parsley it’s a delicious side to sticky, sweet chicken topped with toasted almonds. 200g/7oz orzo pasta1 tbsp extra virgin olive oil10g/⅓oz fresh coriander, leaves roughly chopped10g/⅓oz fresh parsley, leaves roughly chopped 200g/7oz orzo pasta 1 tbsp extra virgin olive oil 10g/⅓oz fresh coriander, leaves roughly chopped 10g/⅓oz fresh parsley, leaves roughly chopped 2 boneless, skinless chicken breasts, each around 150g/5½oz, cut into 3cm/-1¼in cubes1 tbsp cornflour1 tbsp medium curry powder2 limes, juice and finely grated zest (about 3 tbsp juice)15g/½oz flaked almonds2 tbsp extra virgin olive oil50ml/2fl oz dark soy sauce 1 tbsp runny honeyfresh coriander leaves and lime wedges, to garnish 2 boneless, skinless chicken breasts, each around 150g/5½oz, cut into 3cm/-1¼in cubes 1 tbsp cornflour 1 tbsp medium curry powder 2 limes, juice and finely grated zest (about 3 tbsp juice) 15g/½oz flaked almonds 2 tbsp extra virgin olive oil 50ml/2fl oz dark soy sauce 1 tbsp runny honey fresh coriander leaves and lime wedges, to garnish Method To make the herby orzo, cook in boiling water for 7–9 minutes, or according to the packet instructions, until just tender, stirring occasionally. Drain well and toss with the oil and herbs.To make the sticky chicken, put the chicken pieces in a bowl and toss with the cornflour, curry powder, lime juice and lime zest. Leave to stand.Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Tip onto a plate and return the pan to the hob.Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer. Cook for 2–3 minutes, or until the sauce thickens and becomes glossy, stirring regularly.Add the honey and cook for 1 minute, stirring. Season to taste with ground black pepper. Spoon the orzo into a warmed serving bowl for sharing and top with the sticky chicken. Scatter the flaked almonds and fresh coriander on top and serve lime wedges for squeezing on the side. To make the herby orzo, cook in boiling water for 7–9 minutes, or according to the packet instructions, until just tender, stirring occasionally. Drain well and toss with the oil and herbs. To make the herby orzo, cook in boiling water for 7–9 minutes, or according to the packet instructions, until just tender, stirring occasionally. Drain well and toss with the oil and herbs. To make the sticky chicken, put the chicken pieces in a bowl and toss with the cornflour, curry powder, lime juice and lime zest. Leave to stand. To make the sticky chicken, put the chicken pieces in a bowl and toss with the cornflour, curry powder, lime juice and lime zest. Leave to stand. Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Tip onto a plate and return the pan to the hob. Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Tip onto a plate and return the pan to the hob. Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer. Cook for 2–3 minutes, or until the sauce thickens and becomes glossy, stirring regularly. Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer. Cook for 2–3 minutes, or until the sauce thickens and becomes glossy, stirring regularly. Add the honey and cook for 1 minute, stirring. Season to taste with ground black pepper. Add the honey and cook for 1 minute, stirring. Season to taste with ground black pepper. Spoon the orzo into a warmed serving bowl for sharing and top with the sticky chicken. Scatter the flaked almonds and fresh coriander on top and serve lime wedges for squeezing on the side. Spoon the orzo into a warmed serving bowl for sharing and top with the sticky chicken. Scatter the flaked almonds and fresh coriander on top and serve lime wedges for squeezing on the side."
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} | be8606631d603f765100542194ef19a080605a10558faf62f610bcf43624cb05 | Rick Stein's deep-fried pork chops recipe
Deep-fried pork chops in breadcrumbs An average of 5.0 out of 5 stars from 4 ratings Clermont-Ferrand is, for me, one of France’s best-kept secrets. The city is largely built out of volcanic rock and is bustling with clubs, bars, interesting restaurants and students. The crew and I ate this dish on a Sunday lunchtime, sitting outside in a narrow street called Rue Saint Eutrope. I love deep-fried pork chops in breadcrumbs, it’s something we don’t really do in the UK. 4 x 175–200g/6–7oz pork chops, bone in50g/1¾oz plain flour1 large free-range egg, beaten100–120g/3½–4¼oz panko breadcrumbs500–700ml/18fl oz–1¼ pints vegetable oilsmall handful fresh flatleaf parsley leaves, very well driedlemon wedges (optional)freshly cooked peas, to servesalt and freshly ground black pepper 4 x 175–200g/6–7oz pork chops, bone in 50g/1¾oz plain flour 1 large free-range egg, beaten 100–120g/3½–4¼oz panko breadcrumbs 500–700ml/18fl oz–1¼ pints vegetable oil small handful fresh flatleaf parsley leaves, very well dried lemon wedges (optional) freshly cooked peas, to serve salt and freshly ground black pepper Method Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs.Pour the oil into a large saucepan – the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160–170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Deep-fry the chops, two at a time, for about 3–4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won’t brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest.Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper. Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side. Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs. Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs. Pour the oil into a large saucepan – the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160–170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Pour the oil into a large saucepan – the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160–170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Deep-fry the chops, two at a time, for about 3–4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won’t brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest. Deep-fry the chops, two at a time, for about 3–4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won’t brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest. Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper. Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper. Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side. Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side. | {
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"content": "Deep-fried pork chops in breadcrumbs An average of 5.0 out of 5 stars from 4 ratings Clermont-Ferrand is, for me, one of France’s best-kept secrets. The city is largely built out of volcanic rock and is bustling with clubs, bars, interesting restaurants and students. The crew and I ate this dish on a Sunday lunchtime, sitting outside in a narrow street called Rue Saint Eutrope. I love deep-fried pork chops in breadcrumbs, it’s something we don’t really do in the UK. 4 x 175–200g/6–7oz pork chops, bone in50g/1¾oz plain flour1 large free-range egg, beaten100–120g/3½–4¼oz panko breadcrumbs500–700ml/18fl oz–1¼ pints vegetable oilsmall handful fresh flatleaf parsley leaves, very well driedlemon wedges (optional)freshly cooked peas, to servesalt and freshly ground black pepper 4 x 175–200g/6–7oz pork chops, bone in 50g/1¾oz plain flour 1 large free-range egg, beaten 100–120g/3½–4¼oz panko breadcrumbs 500–700ml/18fl oz–1¼ pints vegetable oil small handful fresh flatleaf parsley leaves, very well dried lemon wedges (optional) freshly cooked peas, to serve salt and freshly ground black pepper Method Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs.Pour the oil into a large saucepan – the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160–170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Deep-fry the chops, two at a time, for about 3–4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won’t brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest.Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper. Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side. Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs. Season the pork chops well with salt and pepper. Put the flour, egg and breadcrumbs in separate wide bowls. Dip each chop in flour, then egg and finally breadcrumbs, making sure each chop has a fairly thick coating of crumbs. Pour the oil into a large saucepan – the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160–170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Pour the oil into a large saucepan – the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160–170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Deep-fry the chops, two at a time, for about 3–4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won’t brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest. Deep-fry the chops, two at a time, for about 3–4 minutes on each side, depending on thickness, until deep golden-brown. Do not try to cook all of the chops at once or they won’t brown. Check that the internal temperature of the chop is about 71C using a meat thermometer. Drain the chops on a triple layer of kitchen paper and keep warm in a low oven while you cook the rest. Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper. Once the chops are cooked, quickly (and carefully - it spits) deep-fry the parsley leaves in the hot oil and then transfer to drain on the kitchen paper. Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side. Garnish the chops with the parsley and serve immediately while they are hot and crisp, with lemon wedges if you like and some peas on the side."
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} | 6c03fbd2354dca05f46f3beb9266abec9a39c8579cc22692b78f3cac672a5dd9 | Malaysian chicken curry with flaky flatbreads recipe
To make the flatbreads, place the sugar, salt and hot water in a small measuring jug and stir to dissolve.Put the vegetable oil, flour and baking powder in a large bowl. Add the water mixture to the flour mixture in a slow trickle while stirring with a tablespoon, then bring together quickly by hand into a soft, pliable dough. This process should take no longer than 1 minute – it isn't kneading, just bring the dough together by rubbing it against the sides of the bowl to incorporate every bit of flour. Do not overwork the dough as this will make it tough later on. Cover the dough with a damp muslin or clean tea towel and set aside in the bowl for 1 hour.Knead the dough using ½ teaspoon oil until the dough is smooth. This process should take no longer than 1 minute. Form the dough into a long sausage shape with your hands. Use your right-hand thumb and forefinger to roughly mark the middle of the sausage. Hold one half of the sausage with your left hand to narrow the join while using your right-hand thumb and forefinger to work towards forming a smooth cut. Continue to do this until the dough is thin enough to be pulled apart.Then repeat this process to divide each smaller sausage into three portions. Tidy up each portion into a smooth round ball by rolling it between your hands. Put the six balls in a shallow bowl or container and squish slightly, cover with enough oil to completely submerge them. Leave to rest for at least 6 hours at room temperature. To roll out the roti, you will need a large, clean and dry surface. Grease the surface well using the oil used during the submersion and place a ball of dough on it. Press down with your palm gently to flatten slightly, then start to roll out with a rolling pin, keeping the dough as square as possible, until it is paper thin. Then, starting from the middle, and rotating around the dough as you go, use your fingers to carefully and slowly stretch the dough into as thin a film as possible. You will be able to see where the thicker sections are. The dough should be very thin, diaphanous and almost see-through.Once you have a large, thin 40–50cm/16–20in square, sprinkle a bit more of the submersion oil across the entire square. Fold the bottom third upwards and then fold the top third downwards overlapping the first fold, so that you end up with a long rectangle. With every fold, try to trap air in the middle. Then fold one side over the other, again trapping as much air as possible. You will be left with a small rectangle.If you prefer to stretch and fold all the roti before starting to cook them, rest the stretched roti on a greased plate with baking paper in between each one for up to 30 minutes – any longer and they will start to get too stretchy to handle.Place a non-stick frying pan over a medium heat. Lightly grease the pan with a piece of kitchen towel dipped into oil. You only need to do this for the first roti.Once hot, place a roti in the pan. After 1 minute, flip and cook for another minute. Then flip again and cook for 30 seconds, and flip one last time and cook for a final 30 seconds. Take the cooked roti out of the pan and transfer to a chopping board or very flat plate. Leave to cool slightly and then clap it between your hands to release the crispy layers. Repeat with the remaining roti. Meanwhile, to make the curry, pour the oil into a large saucepan over a medium heat and fry the onion for 5 minutes. Add the curry powder, stir and cook for 3 minutes, reducing the heat a little to medium–low. Add the chicken thighs and stir until all of the chicken is coated. Pour in 200ml/7fl oz water and the tomatoes. Bring to the boil, then add the potatoes. Add the salt, sugar and coconut milk. Return to the boil and then reduce to a simmer for 30 minutes, turning over the chicken pieces every now and then. Serve the curry with the flatbreads. To make the flatbreads, place the sugar, salt and hot water in a small measuring jug and stir to dissolve. To make the flatbreads, place the sugar, salt and hot water in a small measuring jug and stir to dissolve. Put the vegetable oil, flour and baking powder in a large bowl. Add the water mixture to the flour mixture in a slow trickle while stirring with a tablespoon, then bring together quickly by hand into a soft, pliable dough. This process should take no longer than 1 minute – it isn't kneading, just bring the dough together by rubbing it against the sides of the bowl to incorporate every bit of flour. Do not overwork the dough as this will make it tough later on. Put the vegetable oil, flour and baking powder in a large bowl. Add the water mixture to the flour mixture in a slow trickle while stirring with a tablespoon, then bring together quickly by hand into a soft, pliable dough. This process should take no longer than 1 minute – it isn't kneading, just bring the dough together by rubbing it against the sides of the bowl to incorporate every bit of flour. Do not overwork the dough as this will make it tough later on. Cover the dough with a damp muslin or clean tea towel and set aside in the bowl for 1 hour. Cover the dough with a damp muslin or clean tea towel and set aside in the bowl for 1 hour. Knead the dough using ½ teaspoon oil until the dough is smooth. This process should take no longer than 1 minute. Knead the dough using ½ teaspoon oil until the dough is smooth. This process should take no longer than 1 minute. Form the dough into a long sausage shape with your hands. Use your right-hand thumb and forefinger to roughly mark the middle of the sausage. Hold one half of the sausage with your left hand to narrow the join while using your right-hand thumb and forefinger to work towards forming a smooth cut. Continue to do this until the dough is thin enough to be pulled apart. Form the dough into a long sausage shape with your hands. Use your right-hand thumb and forefinger to roughly mark the middle of the sausage. Hold one half of the sausage with your left hand to narrow the join while using your right-hand thumb and forefinger to work towards forming a smooth cut. Continue to do this until the dough is thin enough to be pulled apart. Then repeat this process to divide each smaller sausage into three portions. Tidy up each portion into a smooth round ball by rolling it between your hands. Then repeat this process to divide each smaller sausage into three portions. Tidy up each portion into a smooth round ball by rolling it between your hands. Put the six balls in a shallow bowl or container and squish slightly, cover with enough oil to completely submerge them. Leave to rest for at least 6 hours at room temperature. Put the six balls in a shallow bowl or container and squish slightly, cover with enough oil to completely submerge them. Leave to rest for at least 6 hours at room temperature. To roll out the roti, you will need a large, clean and dry surface. Grease the surface well using the oil used during the submersion and place a ball of dough on it. Press down with your palm gently to flatten slightly, then start to roll out with a rolling pin, keeping the dough as square as possible, until it is paper thin. Then, starting from the middle, and rotating around the dough as you go, use your fingers to carefully and slowly stretch the dough into as thin a film as possible. You will be able to see where the thicker sections are. The dough should be very thin, diaphanous and almost see-through. To roll out the roti, you will need a large, clean and dry surface. Grease the surface well using the oil used during the submersion and place a ball of dough on it. Press down with your palm gently to flatten slightly, then start to roll out with a rolling pin, keeping the dough as square as possible, until it is paper thin. Then, starting from the middle, and rotating around the dough as you go, use your fingers to carefully and slowly stretch the dough into as thin a film as possible. You will be able to see where the thicker sections are. The dough should be very thin, diaphanous and almost see-through. Once you have a large, thin 40–50cm/16–20in square, sprinkle a bit more of the submersion oil across the entire square. Fold the bottom third upwards and then fold the top third downwards overlapping the first fold, so that you end up with a long rectangle. With every fold, try to trap air in the middle. Then fold one side over the other, again trapping as much air as possible. You will be left with a small rectangle. Once you have a large, thin 40–50cm/16–20in square, sprinkle a bit more of the submersion oil across the entire square. Fold the bottom third upwards and then fold the top third downwards overlapping the first fold, so that you end up with a long rectangle. With every fold, try to trap air in the middle. Then fold one side over the other, again trapping as much air as possible. You will be left with a small rectangle. If you prefer to stretch and fold all the roti before starting to cook them, rest the stretched roti on a greased plate with baking paper in between each one for up to 30 minutes – any longer and they will start to get too stretchy to handle. If you prefer to stretch and fold all the roti before starting to cook them, rest the stretched roti on a greased plate with baking paper in between each one for up to 30 minutes – any longer and they will start to get too stretchy to handle. Place a non-stick frying pan over a medium heat. Lightly grease the pan with a piece of kitchen towel dipped into oil. You only need to do this for the first roti. Place a non-stick frying pan over a medium heat. Lightly grease the pan with a piece of kitchen towel dipped into oil. You only need to do this for the first roti. Once hot, place a roti in the pan. After 1 minute, flip and cook for another minute. Then flip again and cook for 30 seconds, and flip one last time and cook for a final 30 seconds. Take the cooked roti out of the pan and transfer to a chopping board or very flat plate. Leave to cool slightly and then clap it between your hands to release the crispy layers. Repeat with the remaining roti. Once hot, place a roti in the pan. After 1 minute, flip and cook for another minute. Then flip again and cook for 30 seconds, and flip one last time and cook for a final 30 seconds. Take the cooked roti out of the pan and transfer to a chopping board or very flat plate. Leave to cool slightly and then clap it between your hands to release the crispy layers. Repeat with the remaining roti. Meanwhile, to make the curry, pour the oil into a large saucepan over a medium heat and fry the onion for 5 minutes. Add the curry powder, stir and cook for 3 minutes, reducing the heat a little to medium–low. Add the chicken thighs and stir until all of the chicken is coated. Meanwhile, to make the curry, pour the oil into a large saucepan over a medium heat and fry the onion for 5 minutes. Add the curry powder, stir and cook for 3 minutes, reducing the heat a little to medium–low. Add the chicken thighs and stir until all of the chicken is coated. Pour in 200ml/7fl oz water and the tomatoes. Bring to the boil, then add the potatoes. Add the salt, sugar and coconut milk. Return to the boil and then reduce to a simmer for 30 minutes, turning over the chicken pieces every now and then. Pour in 200ml/7fl oz water and the tomatoes. Bring to the boil, then add the potatoes. Add the salt, sugar and coconut milk. Return to the boil and then reduce to a simmer for 30 minutes, turning over the chicken pieces every now and then. Serve the curry with the flatbreads. Serve the curry with the flatbreads. | {
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"content": "To make the flatbreads, place the sugar, salt and hot water in a small measuring jug and stir to dissolve.Put the vegetable oil, flour and baking powder in a large bowl. Add the water mixture to the flour mixture in a slow trickle while stirring with a tablespoon, then bring together quickly by hand into a soft, pliable dough. This process should take no longer than 1 minute – it isn't kneading, just bring the dough together by rubbing it against the sides of the bowl to incorporate every bit of flour. Do not overwork the dough as this will make it tough later on. Cover the dough with a damp muslin or clean tea towel and set aside in the bowl for 1 hour.Knead the dough using ½ teaspoon oil until the dough is smooth. This process should take no longer than 1 minute. Form the dough into a long sausage shape with your hands. Use your right-hand thumb and forefinger to roughly mark the middle of the sausage. Hold one half of the sausage with your left hand to narrow the join while using your right-hand thumb and forefinger to work towards forming a smooth cut. Continue to do this until the dough is thin enough to be pulled apart.Then repeat this process to divide each smaller sausage into three portions. Tidy up each portion into a smooth round ball by rolling it between your hands. Put the six balls in a shallow bowl or container and squish slightly, cover with enough oil to completely submerge them. Leave to rest for at least 6 hours at room temperature. To roll out the roti, you will need a large, clean and dry surface. Grease the surface well using the oil used during the submersion and place a ball of dough on it. Press down with your palm gently to flatten slightly, then start to roll out with a rolling pin, keeping the dough as square as possible, until it is paper thin. Then, starting from the middle, and rotating around the dough as you go, use your fingers to carefully and slowly stretch the dough into as thin a film as possible. You will be able to see where the thicker sections are. The dough should be very thin, diaphanous and almost see-through.Once you have a large, thin 40–50cm/16–20in square, sprinkle a bit more of the submersion oil across the entire square. Fold the bottom third upwards and then fold the top third downwards overlapping the first fold, so that you end up with a long rectangle. With every fold, try to trap air in the middle. Then fold one side over the other, again trapping as much air as possible. You will be left with a small rectangle.If you prefer to stretch and fold all the roti before starting to cook them, rest the stretched roti on a greased plate with baking paper in between each one for up to 30 minutes – any longer and they will start to get too stretchy to handle.Place a non-stick frying pan over a medium heat. Lightly grease the pan with a piece of kitchen towel dipped into oil. You only need to do this for the first roti.Once hot, place a roti in the pan. After 1 minute, flip and cook for another minute. Then flip again and cook for 30 seconds, and flip one last time and cook for a final 30 seconds. Take the cooked roti out of the pan and transfer to a chopping board or very flat plate. Leave to cool slightly and then clap it between your hands to release the crispy layers. Repeat with the remaining roti. Meanwhile, to make the curry, pour the oil into a large saucepan over a medium heat and fry the onion for 5 minutes. Add the curry powder, stir and cook for 3 minutes, reducing the heat a little to medium–low. Add the chicken thighs and stir until all of the chicken is coated. Pour in 200ml/7fl oz water and the tomatoes. Bring to the boil, then add the potatoes. Add the salt, sugar and coconut milk. Return to the boil and then reduce to a simmer for 30 minutes, turning over the chicken pieces every now and then. Serve the curry with the flatbreads. To make the flatbreads, place the sugar, salt and hot water in a small measuring jug and stir to dissolve. To make the flatbreads, place the sugar, salt and hot water in a small measuring jug and stir to dissolve. Put the vegetable oil, flour and baking powder in a large bowl. Add the water mixture to the flour mixture in a slow trickle while stirring with a tablespoon, then bring together quickly by hand into a soft, pliable dough. This process should take no longer than 1 minute – it isn't kneading, just bring the dough together by rubbing it against the sides of the bowl to incorporate every bit of flour. Do not overwork the dough as this will make it tough later on. Put the vegetable oil, flour and baking powder in a large bowl. Add the water mixture to the flour mixture in a slow trickle while stirring with a tablespoon, then bring together quickly by hand into a soft, pliable dough. This process should take no longer than 1 minute – it isn't kneading, just bring the dough together by rubbing it against the sides of the bowl to incorporate every bit of flour. Do not overwork the dough as this will make it tough later on. Cover the dough with a damp muslin or clean tea towel and set aside in the bowl for 1 hour. Cover the dough with a damp muslin or clean tea towel and set aside in the bowl for 1 hour. Knead the dough using ½ teaspoon oil until the dough is smooth. This process should take no longer than 1 minute. Knead the dough using ½ teaspoon oil until the dough is smooth. This process should take no longer than 1 minute. Form the dough into a long sausage shape with your hands. Use your right-hand thumb and forefinger to roughly mark the middle of the sausage. Hold one half of the sausage with your left hand to narrow the join while using your right-hand thumb and forefinger to work towards forming a smooth cut. Continue to do this until the dough is thin enough to be pulled apart. Form the dough into a long sausage shape with your hands. Use your right-hand thumb and forefinger to roughly mark the middle of the sausage. Hold one half of the sausage with your left hand to narrow the join while using your right-hand thumb and forefinger to work towards forming a smooth cut. Continue to do this until the dough is thin enough to be pulled apart. Then repeat this process to divide each smaller sausage into three portions. Tidy up each portion into a smooth round ball by rolling it between your hands. Then repeat this process to divide each smaller sausage into three portions. Tidy up each portion into a smooth round ball by rolling it between your hands. Put the six balls in a shallow bowl or container and squish slightly, cover with enough oil to completely submerge them. Leave to rest for at least 6 hours at room temperature. Put the six balls in a shallow bowl or container and squish slightly, cover with enough oil to completely submerge them. Leave to rest for at least 6 hours at room temperature. To roll out the roti, you will need a large, clean and dry surface. Grease the surface well using the oil used during the submersion and place a ball of dough on it. Press down with your palm gently to flatten slightly, then start to roll out with a rolling pin, keeping the dough as square as possible, until it is paper thin. Then, starting from the middle, and rotating around the dough as you go, use your fingers to carefully and slowly stretch the dough into as thin a film as possible. You will be able to see where the thicker sections are. The dough should be very thin, diaphanous and almost see-through. To roll out the roti, you will need a large, clean and dry surface. Grease the surface well using the oil used during the submersion and place a ball of dough on it. Press down with your palm gently to flatten slightly, then start to roll out with a rolling pin, keeping the dough as square as possible, until it is paper thin. Then, starting from the middle, and rotating around the dough as you go, use your fingers to carefully and slowly stretch the dough into as thin a film as possible. You will be able to see where the thicker sections are. The dough should be very thin, diaphanous and almost see-through. Once you have a large, thin 40–50cm/16–20in square, sprinkle a bit more of the submersion oil across the entire square. Fold the bottom third upwards and then fold the top third downwards overlapping the first fold, so that you end up with a long rectangle. With every fold, try to trap air in the middle. Then fold one side over the other, again trapping as much air as possible. You will be left with a small rectangle. Once you have a large, thin 40–50cm/16–20in square, sprinkle a bit more of the submersion oil across the entire square. Fold the bottom third upwards and then fold the top third downwards overlapping the first fold, so that you end up with a long rectangle. With every fold, try to trap air in the middle. Then fold one side over the other, again trapping as much air as possible. You will be left with a small rectangle. If you prefer to stretch and fold all the roti before starting to cook them, rest the stretched roti on a greased plate with baking paper in between each one for up to 30 minutes – any longer and they will start to get too stretchy to handle. If you prefer to stretch and fold all the roti before starting to cook them, rest the stretched roti on a greased plate with baking paper in between each one for up to 30 minutes – any longer and they will start to get too stretchy to handle. Place a non-stick frying pan over a medium heat. Lightly grease the pan with a piece of kitchen towel dipped into oil. You only need to do this for the first roti. Place a non-stick frying pan over a medium heat. Lightly grease the pan with a piece of kitchen towel dipped into oil. You only need to do this for the first roti. Once hot, place a roti in the pan. After 1 minute, flip and cook for another minute. Then flip again and cook for 30 seconds, and flip one last time and cook for a final 30 seconds. Take the cooked roti out of the pan and transfer to a chopping board or very flat plate. Leave to cool slightly and then clap it between your hands to release the crispy layers. Repeat with the remaining roti. Once hot, place a roti in the pan. After 1 minute, flip and cook for another minute. Then flip again and cook for 30 seconds, and flip one last time and cook for a final 30 seconds. Take the cooked roti out of the pan and transfer to a chopping board or very flat plate. Leave to cool slightly and then clap it between your hands to release the crispy layers. Repeat with the remaining roti. Meanwhile, to make the curry, pour the oil into a large saucepan over a medium heat and fry the onion for 5 minutes. Add the curry powder, stir and cook for 3 minutes, reducing the heat a little to medium–low. Add the chicken thighs and stir until all of the chicken is coated. Meanwhile, to make the curry, pour the oil into a large saucepan over a medium heat and fry the onion for 5 minutes. Add the curry powder, stir and cook for 3 minutes, reducing the heat a little to medium–low. Add the chicken thighs and stir until all of the chicken is coated. Pour in 200ml/7fl oz water and the tomatoes. Bring to the boil, then add the potatoes. Add the salt, sugar and coconut milk. Return to the boil and then reduce to a simmer for 30 minutes, turning over the chicken pieces every now and then. Pour in 200ml/7fl oz water and the tomatoes. Bring to the boil, then add the potatoes. Add the salt, sugar and coconut milk. Return to the boil and then reduce to a simmer for 30 minutes, turning over the chicken pieces every now and then. Serve the curry with the flatbreads. Serve the curry with the flatbreads."
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} | 1582d7d3ae3dce5416df27bda4c6de07e1c6912c788caa99d24dbc52fa398d2b | Raspberry clover club recipe
An average of 5.0 out of 5 stars from 2 ratings Saturday Kitchen celebrates world gin day with Carmen O'Neal’s clover club cocktail. 60ml/4 tbsp raspberry gin 25ml/5 tsp lemon juice20ml/4 tsp raspberry sugar syrup 1 egg whitefresh raspberry berry on cocktail stick to garnish 60ml/4 tbsp raspberry gin 25ml/5 tsp lemon juice 20ml/4 tsp raspberry sugar syrup 1 egg white fresh raspberry berry on cocktail stick to garnish Method Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Strain into a Nick and Nora glass (or small wine glass). Garnish with fresh raspberries skewered onto a cocktail stick. Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Strain into a Nick and Nora glass (or small wine glass). Strain into a Nick and Nora glass (or small wine glass). Garnish with fresh raspberries skewered onto a cocktail stick. Garnish with fresh raspberries skewered onto a cocktail stick. | {
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"title": "Raspberry clover club recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Saturday Kitchen celebrates world gin day with Carmen O'Neal’s clover club cocktail. 60ml/4 tbsp raspberry gin 25ml/5 tsp lemon juice20ml/4 tsp raspberry sugar syrup 1 egg whitefresh raspberry berry on cocktail stick to garnish 60ml/4 tbsp raspberry gin 25ml/5 tsp lemon juice 20ml/4 tsp raspberry sugar syrup 1 egg white fresh raspberry berry on cocktail stick to garnish Method Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Strain into a Nick and Nora glass (or small wine glass). Garnish with fresh raspberries skewered onto a cocktail stick. Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Pour the raspberry gin, lemon juice, sugar syrup and egg white into a cocktail shaker and shake. Add ice to the shaker and shake again. Strain into a Nick and Nora glass (or small wine glass). Strain into a Nick and Nora glass (or small wine glass). Garnish with fresh raspberries skewered onto a cocktail stick. Garnish with fresh raspberries skewered onto a cocktail stick."
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} | a8dd790c1c37a7817daf02ae736fdf9714ddc6e39c656b235fce9d6310709b08 | Sea trout with asparagus and vermouth butter recipe
An average of 3.0 out of 5 stars from 2 ratings This fish supper is served with freshly steamed asparagus and a rich, boozy butter. 1kg/2lb 4oz thick sea trout filletsalt and freshly ground black pepperchopped fresh dill, to garnish 1kg/2lb 4oz thick sea trout fillet salt and freshly ground black pepper chopped fresh dill, to garnish 350ml/12fl oz English vermouth2 shallots, peeled and diced50ml/2fl oz moscatel vinegar250g/9oz unsalted butter, very cold and diced1 jar trout roe caviar 350ml/12fl oz English vermouth 2 shallots, peeled and diced 50ml/2fl oz moscatel vinegar 250g/9oz unsalted butter, very cold and diced 1 jar trout roe caviar 1 bunch British asparagus 1 bunch British asparagus 2 tbsp chopped fresh dill 2 tbsp chopped fresh dill 100ml/3½fl oz white wine vinegar 70g/2½oz caster sugar1 tsp salt ½ tsp coriander seeds½ tsp mustard seeds1 star anise, broken into pieces1 cucumber, peeled, seeds removed and finely diced 100ml/3½fl oz white wine vinegar 70g/2½oz caster sugar 1 tsp salt ½ tsp coriander seeds ½ tsp mustard seeds 1 star anise, broken into pieces 1 cucumber, peeled, seeds removed and finely diced 300g/10½oz trout fillet, dicedsqueeze lemon juice1 tbsp crème fraîche, plus extra to serve½ tsp Dijon mustard½ banana shallots, peeled and finely diced1 tsp chopped fresh dill, plus extra to servepinch cayenne pepper4 tsp trout roe caviarsalt and freshly ground black pepper 300g/10½oz trout fillet, diced squeeze lemon juice 1 tbsp crème fraîche, plus extra to serve ½ tsp Dijon mustard ½ banana shallots, peeled and finely diced 1 tsp chopped fresh dill, plus extra to serve pinch cayenne pepper 4 tsp trout roe caviar salt and freshly ground black pepper Method To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes.To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill. To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes. To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill. | {
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"title": "Sea trout with asparagus and vermouth butter recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings This fish supper is served with freshly steamed asparagus and a rich, boozy butter. 1kg/2lb 4oz thick sea trout filletsalt and freshly ground black pepperchopped fresh dill, to garnish 1kg/2lb 4oz thick sea trout fillet salt and freshly ground black pepper chopped fresh dill, to garnish 350ml/12fl oz English vermouth2 shallots, peeled and diced50ml/2fl oz moscatel vinegar250g/9oz unsalted butter, very cold and diced1 jar trout roe caviar 350ml/12fl oz English vermouth 2 shallots, peeled and diced 50ml/2fl oz moscatel vinegar 250g/9oz unsalted butter, very cold and diced 1 jar trout roe caviar 1 bunch British asparagus 1 bunch British asparagus 2 tbsp chopped fresh dill 2 tbsp chopped fresh dill 100ml/3½fl oz white wine vinegar 70g/2½oz caster sugar1 tsp salt ½ tsp coriander seeds½ tsp mustard seeds1 star anise, broken into pieces1 cucumber, peeled, seeds removed and finely diced 100ml/3½fl oz white wine vinegar 70g/2½oz caster sugar 1 tsp salt ½ tsp coriander seeds ½ tsp mustard seeds 1 star anise, broken into pieces 1 cucumber, peeled, seeds removed and finely diced 300g/10½oz trout fillet, dicedsqueeze lemon juice1 tbsp crème fraîche, plus extra to serve½ tsp Dijon mustard½ banana shallots, peeled and finely diced1 tsp chopped fresh dill, plus extra to servepinch cayenne pepper4 tsp trout roe caviarsalt and freshly ground black pepper 300g/10½oz trout fillet, diced squeeze lemon juice 1 tbsp crème fraîche, plus extra to serve ½ tsp Dijon mustard ½ banana shallots, peeled and finely diced 1 tsp chopped fresh dill, plus extra to serve pinch cayenne pepper 4 tsp trout roe caviar salt and freshly ground black pepper Method To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes.To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill. To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the sea trout, preheat the oven to 130C/110C Fan/Gas ½ and place a roasting tin of water on the middle oven shelf. Place the sea trout on a baking tray. Cook the trout on the top oven shelf so the trout steams from the water below while cooking. It needs to cook until the internal temp is 42C, this will take around 20–30 minutes. Leave to cool to room temperature. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the vermouth butter, place the vermouth, shallot and vinegar in a saucepan and cook until reduced. Add the butter, cook until melted and then stir in the trout roe. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes. To make the asparagus, place a saucepan of boiling water on the hob and put a steamer on top. Add the asparagus to the steamer and place a lid on top and cook for 3–4 minutes. To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. To make the tartare, heat the vinegar, sugar, salt and spices in a saucepan with 150ml/5fl oz water. Leave to cool slightly. Pour the vinegar mixture over the cucumber in a bowl and chill in the fridge overnight. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. Place the trout in a bowl, add the lemon juice, crème fraîche and mustard and stir to bind. Mix in the shallot and dill. Season with the salt and pepper and add the cayenne pepper. Transfer the trout mixture to a serving plate then top with the pickled cucumber. Add crème fraîche, trout roe and dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. To serve, place the asparagus on a serving plate, top with the trout fillet and pour over the vermouth butter. Garnish with the dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill. For the tartare. Put the trout mix on the plate first. Pickled cucumber on top then crème fraiche, trout roe and dill."
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} | 1ce9d9c03e0ed6246143e27a726b01144b5bb14854c121a6cc040e7cd5a386b0 | Negroni PX recipe
An average of 3.5 out of 5 stars from 2 ratings Saturday Kitchen celebrates world gin day with Carmen's twist on the Negroni - made with a classic London dry gin and Pedro Ximénez sherry. Ingredients 35ml/2 tbsp gin20ml/4 tsp Campari20ml/4 tsp sherry (such as Pedro Ximénez)orange twist to garnish 35ml/2 tbsp gin 20ml/4 tsp Campari 20ml/4 tsp sherry (such as Pedro Ximénez) orange twist to garnish Method Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Strain into a tumbler over ice and garnish with an orange twist. Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Strain into a tumbler over ice and garnish with an orange twist. Strain into a tumbler over ice and garnish with an orange twist. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramble_92195_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gimlet_23433_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_martini_84049_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p0fw747n.jpg | {
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"title": "Negroni PX recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings Saturday Kitchen celebrates world gin day with Carmen's twist on the Negroni - made with a classic London dry gin and Pedro Ximénez sherry. Ingredients 35ml/2 tbsp gin20ml/4 tsp Campari20ml/4 tsp sherry (such as Pedro Ximénez)orange twist to garnish 35ml/2 tbsp gin 20ml/4 tsp Campari 20ml/4 tsp sherry (such as Pedro Ximénez) orange twist to garnish Method Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Strain into a tumbler over ice and garnish with an orange twist. Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Pour the gin, Campari and sherry into a mixing glass with ice. Stir until the outside of the glass is fully chilled. Strain into a tumbler over ice and garnish with an orange twist. Strain into a tumbler over ice and garnish with an orange twist. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramble_92195_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gimlet_23433_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_martini_84049_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p0fw747n.jpg"
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} | b4a8b6f3a51a8974c208f779e8f09b3456d270d95f8ab4e96d2caf521ed02630 | Cheat's waffles recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddle_pan_waffles_62298_16x9.jpg No waffle maker? No problem – use a griddle pan! Adding sugar to the mixture helps it crisp up. If you're making sweet waffles, use vanilla extract. Don't over-stir them or the mixture becomes tough. 100g/3½oz butter, plus a little for frying225g/8oz plain flour2 tsp baking powder½ tsp salt1 tbsp caster sugar2 free-range eggs, separated200ml/7fl oz milk150ml/5fl oz buttermilk1 tsp vanilla extract (optional) 100g/3½oz butter, plus a little for frying 225g/8oz plain flour 2 tsp baking powder ½ tsp salt 1 tbsp caster sugar 2 free-range eggs, separated 200ml/7fl oz milk 150ml/5fl oz buttermilk 1 tsp vanilla extract (optional) Method Melt the butter in the microwave or in a saucepan over a low heat and leave to cool slightly.Sieve the flour, baking powder and salt into a large bowl and stir in the sugar.Whisk the egg whites in a large, clean glass bowl until stiff peaks form.Heat the milk until tepid in a medium saucepan over a low heat. Add the buttermilk, melted butter, egg yolks and vanilla extract, if using, and whisk together until just combined. Gradually pour the mixture into the flour, whisking all the time (stop as soon as it's combined otherwise it will become tough). Gently fold in the egg whites. Leave at room temperature for 30 minutes.Heat a griddle pan over a medium-high heat. Add a small knob of butter and spread around the griddle using kitchen paper. Add 3 tablespoons of batter, to form a rough round shape and cook for 5–6 minutes. Flip over and cook for a further 5–6 minutes. Serve with maple syrup, bacon and/or eggs as you desire. Melt the butter in the microwave or in a saucepan over a low heat and leave to cool slightly. Melt the butter in the microwave or in a saucepan over a low heat and leave to cool slightly. Sieve the flour, baking powder and salt into a large bowl and stir in the sugar. Sieve the flour, baking powder and salt into a large bowl and stir in the sugar. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Heat the milk until tepid in a medium saucepan over a low heat. Add the buttermilk, melted butter, egg yolks and vanilla extract, if using, and whisk together until just combined. Gradually pour the mixture into the flour, whisking all the time (stop as soon as it's combined otherwise it will become tough). Gently fold in the egg whites. Leave at room temperature for 30 minutes. Heat the milk until tepid in a medium saucepan over a low heat. Add the buttermilk, melted butter, egg yolks and vanilla extract, if using, and whisk together until just combined. Gradually pour the mixture into the flour, whisking all the time (stop as soon as it's combined otherwise it will become tough). Gently fold in the egg whites. Leave at room temperature for 30 minutes. Heat a griddle pan over a medium-high heat. Add a small knob of butter and spread around the griddle using kitchen paper. Add 3 tablespoons of batter, to form a rough round shape and cook for 5–6 minutes. Flip over and cook for a further 5–6 minutes. Serve with maple syrup, bacon and/or eggs as you desire. Heat a griddle pan over a medium-high heat. Add a small knob of butter and spread around the griddle using kitchen paper. Add 3 tablespoons of batter, to form a rough round shape and cook for 5–6 minutes. Flip over and cook for a further 5–6 minutes. Serve with maple syrup, bacon and/or eggs as you desire. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cheat's waffles recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddle_pan_waffles_62298_16x9.jpg No waffle maker? No problem – use a griddle pan! Adding sugar to the mixture helps it crisp up. If you're making sweet waffles, use vanilla extract. Don't over-stir them or the mixture becomes tough. 100g/3½oz butter, plus a little for frying225g/8oz plain flour2 tsp baking powder½ tsp salt1 tbsp caster sugar2 free-range eggs, separated200ml/7fl oz milk150ml/5fl oz buttermilk1 tsp vanilla extract (optional) 100g/3½oz butter, plus a little for frying 225g/8oz plain flour 2 tsp baking powder ½ tsp salt 1 tbsp caster sugar 2 free-range eggs, separated 200ml/7fl oz milk 150ml/5fl oz buttermilk 1 tsp vanilla extract (optional) Method Melt the butter in the microwave or in a saucepan over a low heat and leave to cool slightly.Sieve the flour, baking powder and salt into a large bowl and stir in the sugar.Whisk the egg whites in a large, clean glass bowl until stiff peaks form.Heat the milk until tepid in a medium saucepan over a low heat. Add the buttermilk, melted butter, egg yolks and vanilla extract, if using, and whisk together until just combined. Gradually pour the mixture into the flour, whisking all the time (stop as soon as it's combined otherwise it will become tough). Gently fold in the egg whites. Leave at room temperature for 30 minutes.Heat a griddle pan over a medium-high heat. Add a small knob of butter and spread around the griddle using kitchen paper. Add 3 tablespoons of batter, to form a rough round shape and cook for 5–6 minutes. Flip over and cook for a further 5–6 minutes. Serve with maple syrup, bacon and/or eggs as you desire. Melt the butter in the microwave or in a saucepan over a low heat and leave to cool slightly. Melt the butter in the microwave or in a saucepan over a low heat and leave to cool slightly. Sieve the flour, baking powder and salt into a large bowl and stir in the sugar. Sieve the flour, baking powder and salt into a large bowl and stir in the sugar. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Heat the milk until tepid in a medium saucepan over a low heat. Add the buttermilk, melted butter, egg yolks and vanilla extract, if using, and whisk together until just combined. Gradually pour the mixture into the flour, whisking all the time (stop as soon as it's combined otherwise it will become tough). Gently fold in the egg whites. Leave at room temperature for 30 minutes. Heat the milk until tepid in a medium saucepan over a low heat. Add the buttermilk, melted butter, egg yolks and vanilla extract, if using, and whisk together until just combined. Gradually pour the mixture into the flour, whisking all the time (stop as soon as it's combined otherwise it will become tough). Gently fold in the egg whites. Leave at room temperature for 30 minutes. Heat a griddle pan over a medium-high heat. Add a small knob of butter and spread around the griddle using kitchen paper. Add 3 tablespoons of batter, to form a rough round shape and cook for 5–6 minutes. Flip over and cook for a further 5–6 minutes. Serve with maple syrup, bacon and/or eggs as you desire. Heat a griddle pan over a medium-high heat. Add a small knob of butter and spread around the griddle using kitchen paper. Add 3 tablespoons of batter, to form a rough round shape and cook for 5–6 minutes. Flip over and cook for a further 5–6 minutes. Serve with maple syrup, bacon and/or eggs as you desire."
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} | 5e8180323b713c9a103f9048c481e4058834c0ce2e42789c595a1e691e7b4283 | Tusha shinni recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thoosha_shinni_91830_16x9.jpg This is a lightly spiced, soft, sweet dessert popular in Bangladesh. You can use any cup size as long as you use the same cup for measuring all the ingredients. 2 cups boiling water2 cups caster sugar3 cardamom seeds1 large cinnamon stick2 cups plain flour1 cup salted butter or clarified butter, melted½ cup raisins 2 cups boiling water 2 cups caster sugar 3 cardamom seeds 1 large cinnamon stick 2 cups plain flour 1 cup salted butter or clarified butter, melted ½ cup raisins pistachios, choppedcrystallised rose petals pistachios, chopped crystallised rose petals Method Pour the boiling water into a jug, then stir in the sugar until dissolved. Add the cardamom and cinnamon and set aside.Sieve the flour into a large, wide pan and cook over a low heat, stirring often, until golden-brown. This can take up to 25 minutes, but take care not to burn it as it will make the dish taste bitter.Pour in the melted butter and raisins and stir until the mixture resembles a roux. It should start coming away from the sides of the pan. Remove from the heat.Sieve the spices from the sugary water, then add the water to the flour mixture. Return the pan to the heat and mix very fast to avoid lumps. (This can be easier with one person to hold the pan while another stirs vigorously.) Cook until the water is absorbed. The mixture will have the consistency of very soft, sugary dough.Serve warm, garnished with pistachios and crystallised rose petals. Pour the boiling water into a jug, then stir in the sugar until dissolved. Add the cardamom and cinnamon and set aside. Pour the boiling water into a jug, then stir in the sugar until dissolved. Add the cardamom and cinnamon and set aside. Sieve the flour into a large, wide pan and cook over a low heat, stirring often, until golden-brown. This can take up to 25 minutes, but take care not to burn it as it will make the dish taste bitter. Sieve the flour into a large, wide pan and cook over a low heat, stirring often, until golden-brown. This can take up to 25 minutes, but take care not to burn it as it will make the dish taste bitter. Pour in the melted butter and raisins and stir until the mixture resembles a roux. It should start coming away from the sides of the pan. Remove from the heat. Pour in the melted butter and raisins and stir until the mixture resembles a roux. It should start coming away from the sides of the pan. Remove from the heat. Sieve the spices from the sugary water, then add the water to the flour mixture. Return the pan to the heat and mix very fast to avoid lumps. (This can be easier with one person to hold the pan while another stirs vigorously.) Cook until the water is absorbed. The mixture will have the consistency of very soft, sugary dough. Sieve the spices from the sugary water, then add the water to the flour mixture. Return the pan to the heat and mix very fast to avoid lumps. (This can be easier with one person to hold the pan while another stirs vigorously.) Cook until the water is absorbed. The mixture will have the consistency of very soft, sugary dough. Serve warm, garnished with pistachios and crystallised rose petals. Serve warm, garnished with pistachios and crystallised rose petals. | {
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"title": "Tusha shinni recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thoosha_shinni_91830_16x9.jpg This is a lightly spiced, soft, sweet dessert popular in Bangladesh. You can use any cup size as long as you use the same cup for measuring all the ingredients. 2 cups boiling water2 cups caster sugar3 cardamom seeds1 large cinnamon stick2 cups plain flour1 cup salted butter or clarified butter, melted½ cup raisins 2 cups boiling water 2 cups caster sugar 3 cardamom seeds 1 large cinnamon stick 2 cups plain flour 1 cup salted butter or clarified butter, melted ½ cup raisins pistachios, choppedcrystallised rose petals pistachios, chopped crystallised rose petals Method Pour the boiling water into a jug, then stir in the sugar until dissolved. Add the cardamom and cinnamon and set aside.Sieve the flour into a large, wide pan and cook over a low heat, stirring often, until golden-brown. This can take up to 25 minutes, but take care not to burn it as it will make the dish taste bitter.Pour in the melted butter and raisins and stir until the mixture resembles a roux. It should start coming away from the sides of the pan. Remove from the heat.Sieve the spices from the sugary water, then add the water to the flour mixture. Return the pan to the heat and mix very fast to avoid lumps. (This can be easier with one person to hold the pan while another stirs vigorously.) Cook until the water is absorbed. The mixture will have the consistency of very soft, sugary dough.Serve warm, garnished with pistachios and crystallised rose petals. Pour the boiling water into a jug, then stir in the sugar until dissolved. Add the cardamom and cinnamon and set aside. Pour the boiling water into a jug, then stir in the sugar until dissolved. Add the cardamom and cinnamon and set aside. Sieve the flour into a large, wide pan and cook over a low heat, stirring often, until golden-brown. This can take up to 25 minutes, but take care not to burn it as it will make the dish taste bitter. Sieve the flour into a large, wide pan and cook over a low heat, stirring often, until golden-brown. This can take up to 25 minutes, but take care not to burn it as it will make the dish taste bitter. Pour in the melted butter and raisins and stir until the mixture resembles a roux. It should start coming away from the sides of the pan. Remove from the heat. Pour in the melted butter and raisins and stir until the mixture resembles a roux. It should start coming away from the sides of the pan. Remove from the heat. Sieve the spices from the sugary water, then add the water to the flour mixture. Return the pan to the heat and mix very fast to avoid lumps. (This can be easier with one person to hold the pan while another stirs vigorously.) Cook until the water is absorbed. The mixture will have the consistency of very soft, sugary dough. Sieve the spices from the sugary water, then add the water to the flour mixture. Return the pan to the heat and mix very fast to avoid lumps. (This can be easier with one person to hold the pan while another stirs vigorously.) Cook until the water is absorbed. The mixture will have the consistency of very soft, sugary dough. Serve warm, garnished with pistachios and crystallised rose petals. Serve warm, garnished with pistachios and crystallised rose petals."
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} | 415c221b444975c999c63c3b7715a33d5f732a86b3d17d446accb4de4452b1bc | Curry-spiced lentils with cheese hot cakes recipe
An average of 4.3 out of 5 stars from 6 ratings This savoury hot cakes dish with spiced lentils would be perfect for a late brunch or lunch. Use your favourite spices and cheese for this delightful recipe. 1 onion, diced 2 celery sticks, diced 2 garlic cloves, crushed or grated drizzle oil, plus extra for frying1 tbsp curry powder 1 pinch chilli powder 1 bay leaf 100g/3½oz tinned green lentils (or dried green lentils soaked overnight) salt and freshly ground black pepper 1 onion, diced 2 celery sticks, diced 2 garlic cloves, crushed or grated drizzle oil, plus extra for frying 1 tbsp curry powder 1 pinch chilli powder 1 bay leaf 100g/3½oz tinned green lentils (or dried green lentils soaked overnight) salt and freshly ground black pepper 100g/3½oz cottage cheese80g/2¾oz strong cheddar or Parmesan, grated 1 free-range egg, separated 2–3 tsp smoked paprika 25g/1oz self-raising flour75g/2½oz spinachsplash lemon juice (fresh or from a bottle)salt and freshly ground black pepper 100g/3½oz cottage cheese 80g/2¾oz strong cheddar or Parmesan, grated 1 free-range egg, separated 2–3 tsp smoked paprika 25g/1oz self-raising flour 75g/2½oz spinach splash lemon juice (fresh or from a bottle) salt and freshly ground black pepper Method To make the spiced lentils, sweat the onion, celery and garlic with the drizzle of oil in a frying pan over a medium heat for 10 minutes. Stir in the spices and bay and cook for a few minutes. Add the lentils with just enough water to cover them. Simmer for 25–30 minutes until soft, adding more water, if needed. Season with salt and pepper.To make the hot cakes, mix the cheeses, egg yolk, paprika and flour together in a large bowl. Season with salt and pepper. Pour boiling water over the spinach in a colander and then run under cold water immediately. Squeeze the water from the spinach and roughly chop. Add to the cheese mixture.In a large bowl, whisk the egg white with the splash of lemon until it holds soft peaks. Fold into the cheese mixture. Place a well-oiled frying pan over a medium heat and drop in half the batter. Cook until golden-brown on both sides. Repeat with the remaining mixture. Serve the hot cakes with the curried lentils. To make the spiced lentils, sweat the onion, celery and garlic with the drizzle of oil in a frying pan over a medium heat for 10 minutes. Stir in the spices and bay and cook for a few minutes. Add the lentils with just enough water to cover them. Simmer for 25–30 minutes until soft, adding more water, if needed. Season with salt and pepper. To make the spiced lentils, sweat the onion, celery and garlic with the drizzle of oil in a frying pan over a medium heat for 10 minutes. Stir in the spices and bay and cook for a few minutes. Add the lentils with just enough water to cover them. Simmer for 25–30 minutes until soft, adding more water, if needed. Season with salt and pepper. To make the hot cakes, mix the cheeses, egg yolk, paprika and flour together in a large bowl. Season with salt and pepper. To make the hot cakes, mix the cheeses, egg yolk, paprika and flour together in a large bowl. Season with salt and pepper. Pour boiling water over the spinach in a colander and then run under cold water immediately. Squeeze the water from the spinach and roughly chop. Add to the cheese mixture. Pour boiling water over the spinach in a colander and then run under cold water immediately. Squeeze the water from the spinach and roughly chop. Add to the cheese mixture. In a large bowl, whisk the egg white with the splash of lemon until it holds soft peaks. Fold into the cheese mixture. In a large bowl, whisk the egg white with the splash of lemon until it holds soft peaks. Fold into the cheese mixture. Place a well-oiled frying pan over a medium heat and drop in half the batter. Cook until golden-brown on both sides. Repeat with the remaining mixture. Serve the hot cakes with the curried lentils. Place a well-oiled frying pan over a medium heat and drop in half the batter. Cook until golden-brown on both sides. Repeat with the remaining mixture. Serve the hot cakes with the curried lentils. | {
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"title": "Curry-spiced lentils with cheese hot cakes recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings This savoury hot cakes dish with spiced lentils would be perfect for a late brunch or lunch. Use your favourite spices and cheese for this delightful recipe. 1 onion, diced 2 celery sticks, diced 2 garlic cloves, crushed or grated drizzle oil, plus extra for frying1 tbsp curry powder 1 pinch chilli powder 1 bay leaf 100g/3½oz tinned green lentils (or dried green lentils soaked overnight) salt and freshly ground black pepper 1 onion, diced 2 celery sticks, diced 2 garlic cloves, crushed or grated drizzle oil, plus extra for frying 1 tbsp curry powder 1 pinch chilli powder 1 bay leaf 100g/3½oz tinned green lentils (or dried green lentils soaked overnight) salt and freshly ground black pepper 100g/3½oz cottage cheese80g/2¾oz strong cheddar or Parmesan, grated 1 free-range egg, separated 2–3 tsp smoked paprika 25g/1oz self-raising flour75g/2½oz spinachsplash lemon juice (fresh or from a bottle)salt and freshly ground black pepper 100g/3½oz cottage cheese 80g/2¾oz strong cheddar or Parmesan, grated 1 free-range egg, separated 2–3 tsp smoked paprika 25g/1oz self-raising flour 75g/2½oz spinach splash lemon juice (fresh or from a bottle) salt and freshly ground black pepper Method To make the spiced lentils, sweat the onion, celery and garlic with the drizzle of oil in a frying pan over a medium heat for 10 minutes. Stir in the spices and bay and cook for a few minutes. Add the lentils with just enough water to cover them. Simmer for 25–30 minutes until soft, adding more water, if needed. Season with salt and pepper.To make the hot cakes, mix the cheeses, egg yolk, paprika and flour together in a large bowl. Season with salt and pepper. Pour boiling water over the spinach in a colander and then run under cold water immediately. Squeeze the water from the spinach and roughly chop. Add to the cheese mixture.In a large bowl, whisk the egg white with the splash of lemon until it holds soft peaks. Fold into the cheese mixture. Place a well-oiled frying pan over a medium heat and drop in half the batter. Cook until golden-brown on both sides. Repeat with the remaining mixture. Serve the hot cakes with the curried lentils. To make the spiced lentils, sweat the onion, celery and garlic with the drizzle of oil in a frying pan over a medium heat for 10 minutes. Stir in the spices and bay and cook for a few minutes. Add the lentils with just enough water to cover them. Simmer for 25–30 minutes until soft, adding more water, if needed. Season with salt and pepper. To make the spiced lentils, sweat the onion, celery and garlic with the drizzle of oil in a frying pan over a medium heat for 10 minutes. Stir in the spices and bay and cook for a few minutes. Add the lentils with just enough water to cover them. Simmer for 25–30 minutes until soft, adding more water, if needed. Season with salt and pepper. To make the hot cakes, mix the cheeses, egg yolk, paprika and flour together in a large bowl. Season with salt and pepper. To make the hot cakes, mix the cheeses, egg yolk, paprika and flour together in a large bowl. Season with salt and pepper. Pour boiling water over the spinach in a colander and then run under cold water immediately. Squeeze the water from the spinach and roughly chop. Add to the cheese mixture. Pour boiling water over the spinach in a colander and then run under cold water immediately. Squeeze the water from the spinach and roughly chop. Add to the cheese mixture. In a large bowl, whisk the egg white with the splash of lemon until it holds soft peaks. Fold into the cheese mixture. In a large bowl, whisk the egg white with the splash of lemon until it holds soft peaks. Fold into the cheese mixture. Place a well-oiled frying pan over a medium heat and drop in half the batter. Cook until golden-brown on both sides. Repeat with the remaining mixture. Serve the hot cakes with the curried lentils. Place a well-oiled frying pan over a medium heat and drop in half the batter. Cook until golden-brown on both sides. Repeat with the remaining mixture. Serve the hot cakes with the curried lentils."
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} | 3355fbee56d0c56cf3db2da66ccb21f08d7c9e8d79e62fbfd23d3389d098f025 | Chinese-style chicken pancakes recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese-style_chicken_21553_16x9.jpg This is a lower-calorie version of the classic Chinese dish that no one can resist – using chicken instead of duck lowers the fat content. Enjoy these pancakes at the weekend as a special treat. 6 chicken thighs, bone in and skin removed1 tsp Chinese five-spice powder1-calorie sunflower oil spray10–12 Chinese pancakessea salt and freshly ground white pepper 6 chicken thighs, bone in and skin removed 1 tsp Chinese five-spice powder 1-calorie sunflower oil spray 10–12 Chinese pancakes sea salt and freshly ground white pepper 400g/14oz ripe plums, stoned and quartered2 star anise¼ tsp Sichuan peppercorns, lightly crushed1 garlic clove, grated2cm/¾in piece fresh root ginger, peeled and grated1 tsp Chinese five-spice powder2½ tbsp red wine vinegar1 tsp granulated sweetener1 tsp soft brown sugar1 tbsp soy saucesalt and freshly ground black pepper 400g/14oz ripe plums, stoned and quartered 2 star anise ¼ tsp Sichuan peppercorns, lightly crushed 1 garlic clove, grated 2cm/¾in piece fresh root ginger, peeled and grated 1 tsp Chinese five-spice powder 2½ tbsp red wine vinegar 1 tsp granulated sweetener 1 tsp soft brown sugar 1 tbsp soy sauce salt and freshly ground black pepper ½ cucumber, trimmed and julienned3 spring onions, trimmed and julienned ½ cucumber, trimmed and julienned 3 spring onions, trimmed and julienned Method For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced.Remove the star anise. Leave to cool slightly.Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil.Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed.To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy.Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew.Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories. For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced. Remove the star anise. Leave to cool slightly. Remove the star anise. Leave to cool slightly. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil. Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed. Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed. To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy. To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy. Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew. Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew. Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories. | {
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"title": "Chinese-style chicken pancakes recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese-style_chicken_21553_16x9.jpg This is a lower-calorie version of the classic Chinese dish that no one can resist – using chicken instead of duck lowers the fat content. Enjoy these pancakes at the weekend as a special treat. 6 chicken thighs, bone in and skin removed1 tsp Chinese five-spice powder1-calorie sunflower oil spray10–12 Chinese pancakessea salt and freshly ground white pepper 6 chicken thighs, bone in and skin removed 1 tsp Chinese five-spice powder 1-calorie sunflower oil spray 10–12 Chinese pancakes sea salt and freshly ground white pepper 400g/14oz ripe plums, stoned and quartered2 star anise¼ tsp Sichuan peppercorns, lightly crushed1 garlic clove, grated2cm/¾in piece fresh root ginger, peeled and grated1 tsp Chinese five-spice powder2½ tbsp red wine vinegar1 tsp granulated sweetener1 tsp soft brown sugar1 tbsp soy saucesalt and freshly ground black pepper 400g/14oz ripe plums, stoned and quartered 2 star anise ¼ tsp Sichuan peppercorns, lightly crushed 1 garlic clove, grated 2cm/¾in piece fresh root ginger, peeled and grated 1 tsp Chinese five-spice powder 2½ tbsp red wine vinegar 1 tsp granulated sweetener 1 tsp soft brown sugar 1 tbsp soy sauce salt and freshly ground black pepper ½ cucumber, trimmed and julienned3 spring onions, trimmed and julienned ½ cucumber, trimmed and julienned 3 spring onions, trimmed and julienned Method For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced.Remove the star anise. Leave to cool slightly.Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil.Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed.To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy.Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew.Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories. For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. For the sauce, place the plums in a small saucepan with the star anise, peppercorns, garlic, ginger, five-spice powder, vinegar, sweetener, sugar and 50ml/2fl oz water. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced. Remove the star anise. Leave to cool slightly. Remove the star anise. Leave to cool slightly. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with a silicone mat or foil. Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed. Tip the plum mixture into a small food processor and blend until smooth. Transfer to a bowl and season with the soy sauce and a little salt and pepper if needed. To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy. To prepare the chicken thighs, rub all over with the five-spice powder. Season well with salt and white pepper and spray all over with the oil. Place the chicken thighs on the lined tray and cook on a high shelf in the oven for 40–45 minutes or until browned, cooked through and a bit crispy. Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew. Place the pancakes in a steamer over a saucepan of boiling water and warm through for a few minutes. Shred the chicken with two forks; discard the bones and any sinew. Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories. For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories."
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} | 461b3e8d4086157035731915a9e2861871f9c7789bc176b075fa5397aaa93966 | Crab pancakes recipe
An average of 4.0 out of 5 stars from 4 ratings These pancakes are made with chickpea flour and topped with a tasty crab mix and zesty mayo. 120g/4½oz gram flour2 tsp olive oilpinch saltvegetable oil, for frying 120g/4½oz gram flour 2 tsp olive oil pinch salt vegetable oil, for frying 100g/3½oz white crab meat, picked200g/7oz finely chopped fresh root ginger, blanched 3 times2 spring onions, finely slicedbunch coriander, finely shredded, few leaves reserved to garnish10g red chillies, finely diced10g green chillies, finely diced100ml/3½fl oz fresh lemon juicesalt and freshly ground black pepper1 Little Gem lettuce leaf, cut in quarters, to garnish 100g/3½oz white crab meat, picked 200g/7oz finely chopped fresh root ginger, blanched 3 times 2 spring onions, finely sliced bunch coriander, finely shredded, few leaves reserved to garnish 10g red chillies, finely diced 10g green chillies, finely diced 100ml/3½fl oz fresh lemon juice salt and freshly ground black pepper 1 Little Gem lettuce leaf, cut in quarters, to garnish 250g/9oz brown crab meat, picked25g/1oz free-range egg yolk15g/½oz Dijon mustard250g/9oz mayonnaise25ml/1fl oz lemon juicesalt 250g/9oz brown crab meat, picked 25g/1oz free-range egg yolk 15g/½oz Dijon mustard 250g/9oz mayonnaise 25ml/1fl oz lemon juice salt Method To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper.To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day. To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper. To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day. | {
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"title": "Crab pancakes recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings These pancakes are made with chickpea flour and topped with a tasty crab mix and zesty mayo. 120g/4½oz gram flour2 tsp olive oilpinch saltvegetable oil, for frying 120g/4½oz gram flour 2 tsp olive oil pinch salt vegetable oil, for frying 100g/3½oz white crab meat, picked200g/7oz finely chopped fresh root ginger, blanched 3 times2 spring onions, finely slicedbunch coriander, finely shredded, few leaves reserved to garnish10g red chillies, finely diced10g green chillies, finely diced100ml/3½fl oz fresh lemon juicesalt and freshly ground black pepper1 Little Gem lettuce leaf, cut in quarters, to garnish 100g/3½oz white crab meat, picked 200g/7oz finely chopped fresh root ginger, blanched 3 times 2 spring onions, finely sliced bunch coriander, finely shredded, few leaves reserved to garnish 10g red chillies, finely diced 10g green chillies, finely diced 100ml/3½fl oz fresh lemon juice salt and freshly ground black pepper 1 Little Gem lettuce leaf, cut in quarters, to garnish 250g/9oz brown crab meat, picked25g/1oz free-range egg yolk15g/½oz Dijon mustard250g/9oz mayonnaise25ml/1fl oz lemon juicesalt 250g/9oz brown crab meat, picked 25g/1oz free-range egg yolk 15g/½oz Dijon mustard 250g/9oz mayonnaise 25ml/1fl oz lemon juice salt Method To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper.To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day. To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the pancakes, combine all the batter ingredients with 300ml/10fl oz water, or enough to make a thin batter, in a bowl and whisk vigorously. Heat a small amount of vegetable oil in a large frying pan and when hot, ladle in a quarter of the batter and swirl to create a 2mm thick pancake. Cook on a medium–high heat until golden brown, flip over and cook, then repeat to create four pancakes in total. Keep each pancake warm as you cook. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper. To make the crab mixture, mix the white crab meat, ginger, spring onion, coriander and chillies in a large bowl. Stir in the lemon juice, to taste, and season with salt and pepper. To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. To make the brown crab mayo, add the brown crab meat, egg yolk and Dijon mustard to a food processor and slowly start to mix. Very gradually add the mayonnaise and slowly mix. Pour in lemon juice and season with salt. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day. Serve the pancakes with the crab mixture on top and the mayo on the side. Garnish with coriander and lettuce. Store any leftover mayo in the fridge and consume within 1 day."
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} | fbb11c8f66e6af43d121aa5b5815422d787c29e064bee19e1d0299c5caf911b9 | Pancakes with feta, honey, orange and spice recipe
Pancakes with feta cheese glazed with cinnamon, honey, orange and saffron An average of 5.0 out of 5 stars from 1 rating Creamy, salty feta works wonderfully with sweet citrus flavours – a great way to add a bit of gourmet pizazz to your weekend brunch. 125g/4½oz plain flour15g/½oz caster sugarpinch salt 4 medium free-range eggs350ml/12fl oz full-fat milk50g/1¾oz melted butter, for frying 125g/4½oz plain flour 15g/½oz caster sugar pinch salt 4 medium free-range eggs 350ml/12fl oz full-fat milk 50g/1¾oz melted butter, for frying 1 Romaine lettuce, cut into quarters4 tbsp olive oil 1 Romaine lettuce, cut into quarters 4 tbsp olive oil 2 oranges, juice only1 cinnamon stick, broken in half2 tbsp clear honeypinch saffron 2 oranges, juice only 1 cinnamon stick, broken in half 2 tbsp clear honey pinch saffron 150g/5½oz feta cheese, crumbled 150g/5½oz feta cheese, crumbled Method For the pancakes, combine the flour, sugar and salt, then mix in the eggs using a whisk. Add the milk gradually to avoid any lumps.To cook the pancakes, add a smear of melted butter to a non-stick frying pan, using a pastry brush. Ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.For the salad, place the cut lettuce into ice-cold water and leave for a couple of minutes. Just before serving, remove from the water and drizzle with olive oil.For the glaze, heat a medium saucepan and add the orange juice and cinnamon stick. Stir in the honey and saffron and cook until reduced to a syrupy glaze.Sprinkle the feta on the pancakes and fold them into quarters. Return the folded pancakes to the frying pan and pour over the glaze. Heat gently for a few minutes.Serve the pancakes with any remaining glaze poured on top. Serve the salad alongside. For the pancakes, combine the flour, sugar and salt, then mix in the eggs using a whisk. Add the milk gradually to avoid any lumps. For the pancakes, combine the flour, sugar and salt, then mix in the eggs using a whisk. Add the milk gradually to avoid any lumps. To cook the pancakes, add a smear of melted butter to a non-stick frying pan, using a pastry brush. Ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake. To cook the pancakes, add a smear of melted butter to a non-stick frying pan, using a pastry brush. Ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake. For the salad, place the cut lettuce into ice-cold water and leave for a couple of minutes. Just before serving, remove from the water and drizzle with olive oil. For the salad, place the cut lettuce into ice-cold water and leave for a couple of minutes. Just before serving, remove from the water and drizzle with olive oil. For the glaze, heat a medium saucepan and add the orange juice and cinnamon stick. Stir in the honey and saffron and cook until reduced to a syrupy glaze. For the glaze, heat a medium saucepan and add the orange juice and cinnamon stick. Stir in the honey and saffron and cook until reduced to a syrupy glaze. Sprinkle the feta on the pancakes and fold them into quarters. Return the folded pancakes to the frying pan and pour over the glaze. Heat gently for a few minutes. Sprinkle the feta on the pancakes and fold them into quarters. Return the folded pancakes to the frying pan and pour over the glaze. Heat gently for a few minutes. Serve the pancakes with any remaining glaze poured on top. Serve the salad alongside. Serve the pancakes with any remaining glaze poured on top. Serve the salad alongside. Recipe tips Feta is often suitable for vegetarians, but it's best to check the label as some brands are made using animal rennet. | {
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"title": "Pancakes with feta, honey, orange and spice recipe",
"content": "Pancakes with feta cheese glazed with cinnamon, honey, orange and saffron An average of 5.0 out of 5 stars from 1 rating Creamy, salty feta works wonderfully with sweet citrus flavours – a great way to add a bit of gourmet pizazz to your weekend brunch. 125g/4½oz plain flour15g/½oz caster sugarpinch salt 4 medium free-range eggs350ml/12fl oz full-fat milk50g/1¾oz melted butter, for frying 125g/4½oz plain flour 15g/½oz caster sugar pinch salt 4 medium free-range eggs 350ml/12fl oz full-fat milk 50g/1¾oz melted butter, for frying 1 Romaine lettuce, cut into quarters4 tbsp olive oil 1 Romaine lettuce, cut into quarters 4 tbsp olive oil 2 oranges, juice only1 cinnamon stick, broken in half2 tbsp clear honeypinch saffron 2 oranges, juice only 1 cinnamon stick, broken in half 2 tbsp clear honey pinch saffron 150g/5½oz feta cheese, crumbled 150g/5½oz feta cheese, crumbled Method For the pancakes, combine the flour, sugar and salt, then mix in the eggs using a whisk. Add the milk gradually to avoid any lumps.To cook the pancakes, add a smear of melted butter to a non-stick frying pan, using a pastry brush. Ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.For the salad, place the cut lettuce into ice-cold water and leave for a couple of minutes. Just before serving, remove from the water and drizzle with olive oil.For the glaze, heat a medium saucepan and add the orange juice and cinnamon stick. Stir in the honey and saffron and cook until reduced to a syrupy glaze.Sprinkle the feta on the pancakes and fold them into quarters. Return the folded pancakes to the frying pan and pour over the glaze. Heat gently for a few minutes.Serve the pancakes with any remaining glaze poured on top. Serve the salad alongside. For the pancakes, combine the flour, sugar and salt, then mix in the eggs using a whisk. Add the milk gradually to avoid any lumps. For the pancakes, combine the flour, sugar and salt, then mix in the eggs using a whisk. Add the milk gradually to avoid any lumps. To cook the pancakes, add a smear of melted butter to a non-stick frying pan, using a pastry brush. Ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake. To cook the pancakes, add a smear of melted butter to a non-stick frying pan, using a pastry brush. Ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake. For the salad, place the cut lettuce into ice-cold water and leave for a couple of minutes. Just before serving, remove from the water and drizzle with olive oil. For the salad, place the cut lettuce into ice-cold water and leave for a couple of minutes. Just before serving, remove from the water and drizzle with olive oil. For the glaze, heat a medium saucepan and add the orange juice and cinnamon stick. Stir in the honey and saffron and cook until reduced to a syrupy glaze. For the glaze, heat a medium saucepan and add the orange juice and cinnamon stick. Stir in the honey and saffron and cook until reduced to a syrupy glaze. Sprinkle the feta on the pancakes and fold them into quarters. Return the folded pancakes to the frying pan and pour over the glaze. Heat gently for a few minutes. Sprinkle the feta on the pancakes and fold them into quarters. Return the folded pancakes to the frying pan and pour over the glaze. Heat gently for a few minutes. Serve the pancakes with any remaining glaze poured on top. Serve the salad alongside. Serve the pancakes with any remaining glaze poured on top. Serve the salad alongside. Recipe tips Feta is often suitable for vegetarians, but it's best to check the label as some brands are made using animal rennet."
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} | 3f50dcf7f293e3ffc5cc54a72c3393e600643257da5b375966c876ff02a4a145 | Mu shu pork with hoisin sauce and pancakes recipe
An average of 0.0 out of 5 stars from 0 ratings Ken Hom makes this classic mu shu pork served with Chinese-style soft pancakes and hoisin sauce. 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long1 free-range egg white½ tsp salt2 tsp cornflour280ml/10oz groundnut or vegetable oil, for deep frying4 free-range eggs, beaten25g/1oz dried lily stems (golden needles), soaked, trimmed and shredded50g/1¾oz tree ear mushrooms, soaked, rinsed, hard stems removed and finely shredded6 spring onions, finely shredded1 tsp sugar1 tsp salt1 tsp freshly ground black pepper1 tbsp Shaoxing rice wine or dry sherry1½ tbsp light soy sauce2 tsp sesame oil 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long 1 free-range egg white ½ tsp salt 2 tsp cornflour 280ml/10oz groundnut or vegetable oil, for deep frying 4 free-range eggs, beaten 25g/1oz dried lily stems (golden needles), soaked, trimmed and shredded 50g/1¾oz tree ear mushrooms, soaked, rinsed, hard stems removed and finely shredded 6 spring onions, finely shredded 1 tsp sugar 1 tsp salt 1 tsp freshly ground black pepper 1 tbsp Shaoxing rice wine or dry sherry 1½ tbsp light soy sauce 2 tsp sesame oil Chinese pancakeshoisin sauce, for dipping Chinese pancakes hoisin sauce, for dipping Method Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes.Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest.Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce. Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes. Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes. Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest. Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest. Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce. | {
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"title": "Mu shu pork with hoisin sauce and pancakes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Ken Hom makes this classic mu shu pork served with Chinese-style soft pancakes and hoisin sauce. 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long1 free-range egg white½ tsp salt2 tsp cornflour280ml/10oz groundnut or vegetable oil, for deep frying4 free-range eggs, beaten25g/1oz dried lily stems (golden needles), soaked, trimmed and shredded50g/1¾oz tree ear mushrooms, soaked, rinsed, hard stems removed and finely shredded6 spring onions, finely shredded1 tsp sugar1 tsp salt1 tsp freshly ground black pepper1 tbsp Shaoxing rice wine or dry sherry1½ tbsp light soy sauce2 tsp sesame oil 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long 1 free-range egg white ½ tsp salt 2 tsp cornflour 280ml/10oz groundnut or vegetable oil, for deep frying 4 free-range eggs, beaten 25g/1oz dried lily stems (golden needles), soaked, trimmed and shredded 50g/1¾oz tree ear mushrooms, soaked, rinsed, hard stems removed and finely shredded 6 spring onions, finely shredded 1 tsp sugar 1 tsp salt 1 tsp freshly ground black pepper 1 tbsp Shaoxing rice wine or dry sherry 1½ tbsp light soy sauce 2 tsp sesame oil Chinese pancakeshoisin sauce, for dipping Chinese pancakes hoisin sauce, for dipping Method Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes.Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest.Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce. Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes. Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes. Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest. Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest. Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce."
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} | 9234a420f943bc8f1c8170f93f12ee62d48c35a415e22f7a84f877bfd04c3ae4 | Stir-fried vegetable wraps recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stirfriedvegetablewr_89296_16x9.jpg These little wraps can be made at the table: keep the wrappers in a steamer and let people help themselves. groundnut oil, for greasing12 small thin wheat flour pancakes groundnut oil, for greasing 12 small thin wheat flour pancakes 3 tbsp groundnut oil3 free-range eggs, lightly beaten2 garlic cloves, finely chopped (optional)1 tbsp grated fresh root ginger125g/4oz beansprouts1 red pepper, de-seeded, finely chopped1 yellow pepper, de-seeded, finely chopped1 handful baby sweetcorn, sliced1 handful shiitake mushrooms, finely chopped1 tbsp light soy saucedash toasted sesame oil pinch ground white pepper 3 tbsp groundnut oil 3 free-range eggs, lightly beaten 2 garlic cloves, finely chopped (optional) 1 tbsp grated fresh root ginger 125g/4oz beansprouts 1 red pepper, de-seeded, finely chopped 1 yellow pepper, de-seeded, finely chopped 1 handful baby sweetcorn, sliced 1 handful shiitake mushrooms, finely chopped 1 tbsp light soy sauce dash toasted sesame oil pinch ground white pepper 1 tbsp pickled red cabbage, in vinegar 1 tbsp pickled red cabbage, in vinegar Method Grease the base of a small bamboo steamer with groundnut oil and place the pancakes inside. Place over a small pan of boiling water (making sure the water does not touch the base of the steamer), cover and steam for 5-6 minutes. Take off the heat and keep warm, covered in the steamer until ready to serve.For the filling, heat a wok until smoking and add two tablespoons of the groundnut oil, then add the beaten egg and scramble for one minute, or until cooked through. Transfer to a plate and put to one side. Return the wok to the heat and add the remaining groundnut oil, followed by the garlic (if using) and ginger. Stir fry for a few seconds to release the aromas, then add the beansprouts, peppers, sweetcorn and mushrooms and cook for 3-4 minutes, or until the vegetables are tender but still with a bit of bite.Return the egg to the wok and season with soy sauce, sesame oil and white pepper. Add the sliced honey roast ham, if using, and toss for one minute to heat through. Transfer the filling mixture to a large plate and garnish with pickled red cabbage.To serve, place the plate of filling in the centre of the table together with the pancakes in the steamer. To eat, fold the pancake in half and then half again to give a fanned conical shape, stuff the open end of the pancake cone with the vegetable filling and then eat immediately. Grease the base of a small bamboo steamer with groundnut oil and place the pancakes inside. Place over a small pan of boiling water (making sure the water does not touch the base of the steamer), cover and steam for 5-6 minutes. Take off the heat and keep warm, covered in the steamer until ready to serve. Grease the base of a small bamboo steamer with groundnut oil and place the pancakes inside. Place over a small pan of boiling water (making sure the water does not touch the base of the steamer), cover and steam for 5-6 minutes. Take off the heat and keep warm, covered in the steamer until ready to serve. For the filling, heat a wok until smoking and add two tablespoons of the groundnut oil, then add the beaten egg and scramble for one minute, or until cooked through. Transfer to a plate and put to one side. For the filling, heat a wok until smoking and add two tablespoons of the groundnut oil, then add the beaten egg and scramble for one minute, or until cooked through. Transfer to a plate and put to one side. Return the wok to the heat and add the remaining groundnut oil, followed by the garlic (if using) and ginger. Stir fry for a few seconds to release the aromas, then add the beansprouts, peppers, sweetcorn and mushrooms and cook for 3-4 minutes, or until the vegetables are tender but still with a bit of bite. Return the wok to the heat and add the remaining groundnut oil, followed by the garlic (if using) and ginger. Stir fry for a few seconds to release the aromas, then add the beansprouts, peppers, sweetcorn and mushrooms and cook for 3-4 minutes, or until the vegetables are tender but still with a bit of bite. Return the egg to the wok and season with soy sauce, sesame oil and white pepper. Add the sliced honey roast ham, if using, and toss for one minute to heat through. Transfer the filling mixture to a large plate and garnish with pickled red cabbage. Return the egg to the wok and season with soy sauce, sesame oil and white pepper. Add the sliced honey roast ham, if using, and toss for one minute to heat through. Transfer the filling mixture to a large plate and garnish with pickled red cabbage. To serve, place the plate of filling in the centre of the table together with the pancakes in the steamer. To eat, fold the pancake in half and then half again to give a fanned conical shape, stuff the open end of the pancake cone with the vegetable filling and then eat immediately. To serve, place the plate of filling in the centre of the table together with the pancakes in the steamer. To eat, fold the pancake in half and then half again to give a fanned conical shape, stuff the open end of the pancake cone with the vegetable filling and then eat immediately. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Stir-fried vegetable wraps 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/stirfriedvegetablewr_89296_16x9.jpg These little wraps can be made at the table: keep the wrappers in a steamer and let people help themselves. groundnut oil, for greasing12 small thin wheat flour pancakes groundnut oil, for greasing 12 small thin wheat flour pancakes 3 tbsp groundnut oil3 free-range eggs, lightly beaten2 garlic cloves, finely chopped (optional)1 tbsp grated fresh root ginger125g/4oz beansprouts1 red pepper, de-seeded, finely chopped1 yellow pepper, de-seeded, finely chopped1 handful baby sweetcorn, sliced1 handful shiitake mushrooms, finely chopped1 tbsp light soy saucedash toasted sesame oil pinch ground white pepper 3 tbsp groundnut oil 3 free-range eggs, lightly beaten 2 garlic cloves, finely chopped (optional) 1 tbsp grated fresh root ginger 125g/4oz beansprouts 1 red pepper, de-seeded, finely chopped 1 yellow pepper, de-seeded, finely chopped 1 handful baby sweetcorn, sliced 1 handful shiitake mushrooms, finely chopped 1 tbsp light soy sauce dash toasted sesame oil pinch ground white pepper 1 tbsp pickled red cabbage, in vinegar 1 tbsp pickled red cabbage, in vinegar Method Grease the base of a small bamboo steamer with groundnut oil and place the pancakes inside. Place over a small pan of boiling water (making sure the water does not touch the base of the steamer), cover and steam for 5-6 minutes. Take off the heat and keep warm, covered in the steamer until ready to serve.For the filling, heat a wok until smoking and add two tablespoons of the groundnut oil, then add the beaten egg and scramble for one minute, or until cooked through. Transfer to a plate and put to one side. Return the wok to the heat and add the remaining groundnut oil, followed by the garlic (if using) and ginger. Stir fry for a few seconds to release the aromas, then add the beansprouts, peppers, sweetcorn and mushrooms and cook for 3-4 minutes, or until the vegetables are tender but still with a bit of bite.Return the egg to the wok and season with soy sauce, sesame oil and white pepper. Add the sliced honey roast ham, if using, and toss for one minute to heat through. Transfer the filling mixture to a large plate and garnish with pickled red cabbage.To serve, place the plate of filling in the centre of the table together with the pancakes in the steamer. To eat, fold the pancake in half and then half again to give a fanned conical shape, stuff the open end of the pancake cone with the vegetable filling and then eat immediately. Grease the base of a small bamboo steamer with groundnut oil and place the pancakes inside. Place over a small pan of boiling water (making sure the water does not touch the base of the steamer), cover and steam for 5-6 minutes. Take off the heat and keep warm, covered in the steamer until ready to serve. Grease the base of a small bamboo steamer with groundnut oil and place the pancakes inside. Place over a small pan of boiling water (making sure the water does not touch the base of the steamer), cover and steam for 5-6 minutes. Take off the heat and keep warm, covered in the steamer until ready to serve. For the filling, heat a wok until smoking and add two tablespoons of the groundnut oil, then add the beaten egg and scramble for one minute, or until cooked through. Transfer to a plate and put to one side. For the filling, heat a wok until smoking and add two tablespoons of the groundnut oil, then add the beaten egg and scramble for one minute, or until cooked through. Transfer to a plate and put to one side. Return the wok to the heat and add the remaining groundnut oil, followed by the garlic (if using) and ginger. Stir fry for a few seconds to release the aromas, then add the beansprouts, peppers, sweetcorn and mushrooms and cook for 3-4 minutes, or until the vegetables are tender but still with a bit of bite. Return the wok to the heat and add the remaining groundnut oil, followed by the garlic (if using) and ginger. Stir fry for a few seconds to release the aromas, then add the beansprouts, peppers, sweetcorn and mushrooms and cook for 3-4 minutes, or until the vegetables are tender but still with a bit of bite. Return the egg to the wok and season with soy sauce, sesame oil and white pepper. Add the sliced honey roast ham, if using, and toss for one minute to heat through. Transfer the filling mixture to a large plate and garnish with pickled red cabbage. Return the egg to the wok and season with soy sauce, sesame oil and white pepper. Add the sliced honey roast ham, if using, and toss for one minute to heat through. Transfer the filling mixture to a large plate and garnish with pickled red cabbage. To serve, place the plate of filling in the centre of the table together with the pancakes in the steamer. To eat, fold the pancake in half and then half again to give a fanned conical shape, stuff the open end of the pancake cone with the vegetable filling and then eat immediately. To serve, place the plate of filling in the centre of the table together with the pancakes in the steamer. To eat, fold the pancake in half and then half again to give a fanned conical shape, stuff the open end of the pancake cone with the vegetable filling and then eat immediately."
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} | e452d5ae51dbf1cf354f0f8a842a12cb07a4becb0f714b734d68e0a729ab1372 | Mu shu vegetables with Chinese pancakes recipe
An average of 0.0 out of 5 stars from 0 ratings A delicious mu shu vegetable dish served with hoisin sauce and Chinese pancakes. 1½ tbsp groundnut or vegetable oil3 tbsp spring onions, finely chopped2 tbsp banana shallots, finely chopped50g/1¾oz red pepper, diced50g/1¾oz carrot, diced100g/3½oz courgette, diced 50g/1¾oz green peas, thawed if frozen1 tbsp Shaoxing rice wine or dry sherry1½ tbsp light soy sauce1 tsp salt½ tsp freshly ground black pepper2 tsp sesame oil 1½ tbsp groundnut or vegetable oil 3 tbsp spring onions, finely chopped 2 tbsp banana shallots, finely chopped 50g/1¾oz red pepper, diced 50g/1¾oz carrot, diced 100g/3½oz courgette, diced 50g/1¾oz green peas, thawed if frozen 1 tbsp Shaoxing rice wine or dry sherry 1½ tbsp light soy sauce 1 tsp salt ½ tsp freshly ground black pepper 2 tsp sesame oil Chinese pancakes hoisin sauce, for dipping Chinese pancakes hoisin sauce, for dipping Method Steam the pancakes for a few minutes or heat in the microwave and set aside.Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes.Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce. Steam the pancakes for a few minutes or heat in the microwave and set aside. Steam the pancakes for a few minutes or heat in the microwave and set aside. Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes. Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes. Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce. Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegetarian_mu_shu_with_84810",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mu shu vegetables with Chinese pancakes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A delicious mu shu vegetable dish served with hoisin sauce and Chinese pancakes. 1½ tbsp groundnut or vegetable oil3 tbsp spring onions, finely chopped2 tbsp banana shallots, finely chopped50g/1¾oz red pepper, diced50g/1¾oz carrot, diced100g/3½oz courgette, diced 50g/1¾oz green peas, thawed if frozen1 tbsp Shaoxing rice wine or dry sherry1½ tbsp light soy sauce1 tsp salt½ tsp freshly ground black pepper2 tsp sesame oil 1½ tbsp groundnut or vegetable oil 3 tbsp spring onions, finely chopped 2 tbsp banana shallots, finely chopped 50g/1¾oz red pepper, diced 50g/1¾oz carrot, diced 100g/3½oz courgette, diced 50g/1¾oz green peas, thawed if frozen 1 tbsp Shaoxing rice wine or dry sherry 1½ tbsp light soy sauce 1 tsp salt ½ tsp freshly ground black pepper 2 tsp sesame oil Chinese pancakes hoisin sauce, for dipping Chinese pancakes hoisin sauce, for dipping Method Steam the pancakes for a few minutes or heat in the microwave and set aside.Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes.Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce. Steam the pancakes for a few minutes or heat in the microwave and set aside. Steam the pancakes for a few minutes or heat in the microwave and set aside. Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes. Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes. Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce. Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce."
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} | 7f58caaaa10e87754fa4130d726084487a4ae4d4502f7e24ef528a10042bd223 | Crêpes with clementines and brandy butter recipe
An average of 5.0 out of 5 stars from 1 rating A seasonal take on the classic French dessert crêpe Suzette. 280g/10oz brandy butter25g/1oz caster sugar, plus extra for serving2 oranges, zest and juice only2 tbsp of brandy, plus extra for serving2 clementines, peeled and segmented12 readymade crêpes or thin pancakes 280g/10oz brandy butter 25g/1oz caster sugar, plus extra for serving 2 oranges, zest and juice only 2 tbsp of brandy, plus extra for serving 2 clementines, peeled and segmented 12 readymade crêpes or thin pancakes Method In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid.Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish.Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes.To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving. In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid. In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid. Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish. Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish. Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes. Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes. To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving. To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving. | {
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"delivery_version": "v1.0",
"title": "Crêpes with clementines and brandy butter recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A seasonal take on the classic French dessert crêpe Suzette. 280g/10oz brandy butter25g/1oz caster sugar, plus extra for serving2 oranges, zest and juice only2 tbsp of brandy, plus extra for serving2 clementines, peeled and segmented12 readymade crêpes or thin pancakes 280g/10oz brandy butter 25g/1oz caster sugar, plus extra for serving 2 oranges, zest and juice only 2 tbsp of brandy, plus extra for serving 2 clementines, peeled and segmented 12 readymade crêpes or thin pancakes Method In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid.Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish.Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes.To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving. In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid. In a large sauté pan, combine 85g/3oz of the brandy butter with the sugar, juice, zest, brandy and clementines. Gently heat for a few minutes to thicken the liquid. Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish. Remove the fruit and set them aside for serving. Add the pancakes one by one, folding each into quarters as you go. When the pancakes are warm transfer to a serving dish. Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes. Melt the remaining brandy butter in the pan. Whisk it into the sauce then pour over the pancakes. To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving. To serve, sprinkle the pancakes with a little more sugar, add the clementines and douse in more brandy. For a finishing touch, set fire to it just before serving."
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} | fee8cdc8b8f127cae9b673399c31a917b56ace86ec40a84a0e793b585ac35c8b | Spinach and gorgonzola crêpes recipe
An average of 5.0 out of 5 stars from 1 rating 115g/4oz plain flour 1 free-range egg1 free-range egg yolkpinch salt 300ml/10fl oz whole milk2 tbsp oil, for frying 115g/4oz plain flour 1 free-range egg 1 free-range egg yolk pinch salt 300ml/10fl oz whole milk 2 tbsp oil, for frying 300g/10½oz spinach, chopped, blanched, refreshed in cold water and squeezed drypinch freshly grated nutmeg1 tbsp pine nuts, toasted250g/9oz gorgonzola (or a similar vegetarian blue cheese)50g/2oz salted butter50g/2oz parmesan cheeselemon wedges, to serve 300g/10½oz spinach, chopped, blanched, refreshed in cold water and squeezed dry pinch freshly grated nutmeg 1 tbsp pine nuts, toasted 250g/9oz gorgonzola (or a similar vegetarian blue cheese) 50g/2oz salted butter 50g/2oz parmesan cheese lemon wedges, to serve Method For the crêpe batter, sieve the flour into a bowl and make a well in the middle.Add the eggs, a pinch of salt and a little milk. Mix together to create a thick paste, then slowly incorporate the rest of the milk, stirring constantly, to create a batter.Place into the fridge to chill for 30 minutes. Heat a non-stick pan over a medium heat and add the oil. Pour in some of the batter and swirl it around the pan. Cook for one minute, then turn the crêpe over. Cook for one more minute, until golden-brown. Remove from the pan and place onto a plate. Repeat with the remaining mixture until the batter is used up.Heat the grill to its highest setting.Lay the crêpes out onto a clean work surface. Place a layer of the spinach down the middle of each crêpe, then a sprinkle of freshly grated nutmeg.Sprinkle the pine nuts over each crêpe.Crumble the gorgonzola down the centre of each crêpe.Fold each crêpe up from the sides to cover the filling and transfer the crêpes to a large baking sheet.Add a few small pieces of butter to each crêpe and sprinkle with parmesan.Place under the grill to cook for 1-2 minutes, until the topping is golden-brown and bubbling.To serve, place each crêpe onto a separate plate and serve with wedge of lemon alongside. For the crêpe batter, sieve the flour into a bowl and make a well in the middle. For the crêpe batter, sieve the flour into a bowl and make a well in the middle. Add the eggs, a pinch of salt and a little milk. Mix together to create a thick paste, then slowly incorporate the rest of the milk, stirring constantly, to create a batter. Add the eggs, a pinch of salt and a little milk. Mix together to create a thick paste, then slowly incorporate the rest of the milk, stirring constantly, to create a batter. Place into the fridge to chill for 30 minutes. Place into the fridge to chill for 30 minutes. Heat a non-stick pan over a medium heat and add the oil. Pour in some of the batter and swirl it around the pan. Cook for one minute, then turn the crêpe over. Cook for one more minute, until golden-brown. Remove from the pan and place onto a plate. Repeat with the remaining mixture until the batter is used up. Heat a non-stick pan over a medium heat and add the oil. Pour in some of the batter and swirl it around the pan. Cook for one minute, then turn the crêpe over. Cook for one more minute, until golden-brown. Remove from the pan and place onto a plate. Repeat with the remaining mixture until the batter is used up. Heat the grill to its highest setting. Heat the grill to its highest setting. Lay the crêpes out onto a clean work surface. Place a layer of the spinach down the middle of each crêpe, then a sprinkle of freshly grated nutmeg. Lay the crêpes out onto a clean work surface. Place a layer of the spinach down the middle of each crêpe, then a sprinkle of freshly grated nutmeg. Sprinkle the pine nuts over each crêpe. Sprinkle the pine nuts over each crêpe. Crumble the gorgonzola down the centre of each crêpe. Crumble the gorgonzola down the centre of each crêpe. Fold each crêpe up from the sides to cover the filling and transfer the crêpes to a large baking sheet. Fold each crêpe up from the sides to cover the filling and transfer the crêpes to a large baking sheet. Add a few small pieces of butter to each crêpe and sprinkle with parmesan. Add a few small pieces of butter to each crêpe and sprinkle with parmesan. Place under the grill to cook for 1-2 minutes, until the topping is golden-brown and bubbling. Place under the grill to cook for 1-2 minutes, until the topping is golden-brown and bubbling. To serve, place each crêpe onto a separate plate and serve with wedge of lemon alongside. To serve, place each crêpe onto a separate plate and serve with wedge of lemon alongside. | {
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"title": "Spinach and gorgonzola crêpes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 115g/4oz plain flour 1 free-range egg1 free-range egg yolkpinch salt 300ml/10fl oz whole milk2 tbsp oil, for frying 115g/4oz plain flour 1 free-range egg 1 free-range egg yolk pinch salt 300ml/10fl oz whole milk 2 tbsp oil, for frying 300g/10½oz spinach, chopped, blanched, refreshed in cold water and squeezed drypinch freshly grated nutmeg1 tbsp pine nuts, toasted250g/9oz gorgonzola (or a similar vegetarian blue cheese)50g/2oz salted butter50g/2oz parmesan cheeselemon wedges, to serve 300g/10½oz spinach, chopped, blanched, refreshed in cold water and squeezed dry pinch freshly grated nutmeg 1 tbsp pine nuts, toasted 250g/9oz gorgonzola (or a similar vegetarian blue cheese) 50g/2oz salted butter 50g/2oz parmesan cheese lemon wedges, to serve Method For the crêpe batter, sieve the flour into a bowl and make a well in the middle.Add the eggs, a pinch of salt and a little milk. Mix together to create a thick paste, then slowly incorporate the rest of the milk, stirring constantly, to create a batter.Place into the fridge to chill for 30 minutes. Heat a non-stick pan over a medium heat and add the oil. Pour in some of the batter and swirl it around the pan. Cook for one minute, then turn the crêpe over. Cook for one more minute, until golden-brown. Remove from the pan and place onto a plate. Repeat with the remaining mixture until the batter is used up.Heat the grill to its highest setting.Lay the crêpes out onto a clean work surface. Place a layer of the spinach down the middle of each crêpe, then a sprinkle of freshly grated nutmeg.Sprinkle the pine nuts over each crêpe.Crumble the gorgonzola down the centre of each crêpe.Fold each crêpe up from the sides to cover the filling and transfer the crêpes to a large baking sheet.Add a few small pieces of butter to each crêpe and sprinkle with parmesan.Place under the grill to cook for 1-2 minutes, until the topping is golden-brown and bubbling.To serve, place each crêpe onto a separate plate and serve with wedge of lemon alongside. For the crêpe batter, sieve the flour into a bowl and make a well in the middle. For the crêpe batter, sieve the flour into a bowl and make a well in the middle. Add the eggs, a pinch of salt and a little milk. Mix together to create a thick paste, then slowly incorporate the rest of the milk, stirring constantly, to create a batter. Add the eggs, a pinch of salt and a little milk. Mix together to create a thick paste, then slowly incorporate the rest of the milk, stirring constantly, to create a batter. Place into the fridge to chill for 30 minutes. Place into the fridge to chill for 30 minutes. Heat a non-stick pan over a medium heat and add the oil. Pour in some of the batter and swirl it around the pan. Cook for one minute, then turn the crêpe over. Cook for one more minute, until golden-brown. Remove from the pan and place onto a plate. Repeat with the remaining mixture until the batter is used up. Heat a non-stick pan over a medium heat and add the oil. Pour in some of the batter and swirl it around the pan. Cook for one minute, then turn the crêpe over. Cook for one more minute, until golden-brown. Remove from the pan and place onto a plate. Repeat with the remaining mixture until the batter is used up. Heat the grill to its highest setting. Heat the grill to its highest setting. Lay the crêpes out onto a clean work surface. Place a layer of the spinach down the middle of each crêpe, then a sprinkle of freshly grated nutmeg. Lay the crêpes out onto a clean work surface. Place a layer of the spinach down the middle of each crêpe, then a sprinkle of freshly grated nutmeg. Sprinkle the pine nuts over each crêpe. Sprinkle the pine nuts over each crêpe. Crumble the gorgonzola down the centre of each crêpe. Crumble the gorgonzola down the centre of each crêpe. Fold each crêpe up from the sides to cover the filling and transfer the crêpes to a large baking sheet. Fold each crêpe up from the sides to cover the filling and transfer the crêpes to a large baking sheet. Add a few small pieces of butter to each crêpe and sprinkle with parmesan. Add a few small pieces of butter to each crêpe and sprinkle with parmesan. Place under the grill to cook for 1-2 minutes, until the topping is golden-brown and bubbling. Place under the grill to cook for 1-2 minutes, until the topping is golden-brown and bubbling. To serve, place each crêpe onto a separate plate and serve with wedge of lemon alongside. To serve, place each crêpe onto a separate plate and serve with wedge of lemon alongside."
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} | 6471aec4e74e87e2f9f15a0091ea6472635bac0f6da8f97617a19fe9dff69ed7 | Crêpes suzette recipe
An average of 4.5 out of 5 stars from 2 ratings A classic French dessert that always impresses. You can make the crêpes in advance and finish the sauce just before serving. 125g/4½oz plain flour1 free-range egg1 tsp melted butter300ml/10½fl oz milkbutter, for frying 125g/4½oz plain flour 1 free-range egg 1 tsp melted butter 300ml/10½fl oz milk butter, for frying 50g/1¾oz unsalted butter1 orange, zest and juice2 oranges, juice only1 lemon, zest and juice3 tbsp caster sugar2 tbsp orange liqueur2 tbsp brandy 50g/1¾oz unsalted butter 1 orange, zest and juice 2 oranges, juice only 1 lemon, zest and juice 3 tbsp caster sugar 2 tbsp orange liqueur 2 tbsp brandy Method For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight.Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute.Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later.For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar.Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat.Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.)Cook for a couple of minutes until the crêpes are heated through.To serve, spoon the crêpes onto serving plates and spoon the sauce over the top. For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute. Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute. Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later. Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later. For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar. For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar. Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat. Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat. Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.) Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.) Cook for a couple of minutes until the crêpes are heated through. Cook for a couple of minutes until the crêpes are heated through. To serve, spoon the crêpes onto serving plates and spoon the sauce over the top. To serve, spoon the crêpes onto serving plates and spoon the sauce over the top. | {
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"title": "Crêpes suzette recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings A classic French dessert that always impresses. You can make the crêpes in advance and finish the sauce just before serving. 125g/4½oz plain flour1 free-range egg1 tsp melted butter300ml/10½fl oz milkbutter, for frying 125g/4½oz plain flour 1 free-range egg 1 tsp melted butter 300ml/10½fl oz milk butter, for frying 50g/1¾oz unsalted butter1 orange, zest and juice2 oranges, juice only1 lemon, zest and juice3 tbsp caster sugar2 tbsp orange liqueur2 tbsp brandy 50g/1¾oz unsalted butter 1 orange, zest and juice 2 oranges, juice only 1 lemon, zest and juice 3 tbsp caster sugar 2 tbsp orange liqueur 2 tbsp brandy Method For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight.Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute.Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later.For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar.Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat.Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.)Cook for a couple of minutes until the crêpes are heated through.To serve, spoon the crêpes onto serving plates and spoon the sauce over the top. For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. For the crêpes, place the flour into a bowl. Add the egg, melted butter and milk and whisk to a smooth batter. Set aside for at least one hour, preferably overnight. Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute. Heat a frying pan until medium hot, melt a little butter in the pan, then add a ladle of batter and swirl to coat the bottom of the pan. Cook for 1-2 minutes, then flip and cook for a further minute. Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later. Slide the crêpe from the pan and place on greaseproof paper. Repeat with the remaining batter, layering the crêpes with greaseproof paper as you go. The crêpes can be chilled or frozen at this point and used later. For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar. For the sauce, heat a frying pan until hot, add the butter, orange zest and juice, lemon zest and juice and the caster sugar. Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat. Cook for a few minutes until just thickened and bubbling, then remove the pan from the heat. Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.) Fold the crêpes into quarters and carefully lay into the hot sauce. Return the pan to the heat then add the orange liqueur and brandy and flame to burn off the alcohol. (CAUTION: Keep your face and hair away from the flames. Do not leave the pan unattended.) Cook for a couple of minutes until the crêpes are heated through. Cook for a couple of minutes until the crêpes are heated through. To serve, spoon the crêpes onto serving plates and spoon the sauce over the top. To serve, spoon the crêpes onto serving plates and spoon the sauce over the top."
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} | 4c5c6ca2114027fab61e440dd0ab6f83e0a491b35a329f228c23147b31079322 | Cheese and ham waffles with eggs and hollandaise recipe
An average of 0.0 out of 5 stars from 0 ratings The breakfast of kings. Time to get the waffle maker out of the cupboard? 2 large free-range egg yolks150g/5½oz cold butter, cut into cubes½ lemon, juice only2 tbsp chopped chivessea salt 2 large free-range egg yolks 150g/5½oz cold butter, cut into cubes ½ lemon, juice only 2 tbsp chopped chives sea salt 250g/9oz plain flour1 tsp baking powder1 tsp salt1 tbsp caster sugar3 free-range eggs425ml/15fl oz whole milk115g/4oz unsalted butter6 slices ham, shredded 100g/3½oz Cheddar, grated 250g/9oz plain flour 1 tsp baking powder 1 tsp salt 1 tbsp caster sugar 3 free-range eggs 425ml/15fl oz whole milk 115g/4oz unsalted butter 6 slices ham, shredded 100g/3½oz Cheddar, grated 4 fresh large free-range eggs1 tsp white wine vinegarsea salt 4 fresh large free-range eggs 1 tsp white wine vinegar sea salt 75g/2½oz unsalted butter4 handfuls fresh spinach 75g/2½oz unsalted butter 4 handfuls fresh spinach Method Preheat a waffle maker to the medium setting.To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm.To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together.Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny.Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary.To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted.To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce. Preheat a waffle maker to the medium setting. Preheat a waffle maker to the medium setting. To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm. To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm. To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together. To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together. Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary. To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted. To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted. To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce. To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce. | {
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"title": "Cheese and ham waffles with eggs and hollandaise recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The breakfast of kings. Time to get the waffle maker out of the cupboard? 2 large free-range egg yolks150g/5½oz cold butter, cut into cubes½ lemon, juice only2 tbsp chopped chivessea salt 2 large free-range egg yolks 150g/5½oz cold butter, cut into cubes ½ lemon, juice only 2 tbsp chopped chives sea salt 250g/9oz plain flour1 tsp baking powder1 tsp salt1 tbsp caster sugar3 free-range eggs425ml/15fl oz whole milk115g/4oz unsalted butter6 slices ham, shredded 100g/3½oz Cheddar, grated 250g/9oz plain flour 1 tsp baking powder 1 tsp salt 1 tbsp caster sugar 3 free-range eggs 425ml/15fl oz whole milk 115g/4oz unsalted butter 6 slices ham, shredded 100g/3½oz Cheddar, grated 4 fresh large free-range eggs1 tsp white wine vinegarsea salt 4 fresh large free-range eggs 1 tsp white wine vinegar sea salt 75g/2½oz unsalted butter4 handfuls fresh spinach 75g/2½oz unsalted butter 4 handfuls fresh spinach Method Preheat a waffle maker to the medium setting.To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm.To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together.Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny.Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary.To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted.To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce. Preheat a waffle maker to the medium setting. Preheat a waffle maker to the medium setting. To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm. To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm. To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together. To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together. Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary. To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted. To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted. To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce. To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce."
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} | 422ceb28f175601e9673c1098a735f8bdf8a117123a1e3bd932a86719f1e0481 | Duck fat waffle recipe
An average of 5.0 out of 5 stars from 2 ratings Duck fat waffle, celeriac puree and sauteed vegetables – Anna Haugh's smart dish is an ideal way to show off autumnal root vegetables. You will need a blender and a waffle maker to make this recipe. 2 tbsp olive oil1 shallot, sliced 1 garlic clove, crushed1 bulb black garlic 300g/10½oz celeriac, gratedsplash double cream salt 2 tbsp olive oil 1 shallot, sliced 1 garlic clove, crushed 1 bulb black garlic 300g/10½oz celeriac, grated splash double cream salt 550g/1lb 4oz potato100g/3½oz mashed potato50g/1¾oz duck fat50g/1¾oz cornflour ½ tsp garlic powder8g/¼oz salt1 medium free range egg, beaten 550g/1lb 4oz potato 100g/3½oz mashed potato 50g/1¾oz duck fat 50g/1¾oz cornflour ½ tsp garlic powder 8g/¼oz salt 1 medium free range egg, beaten 2 tbsp olive oil200g/7oz Jerusalem artichoke, peeled and diced200g/7oz butternut squash, peeled and diced200g/7oz parsnip, peeled and diced 175ml/6fl oz Sauternes dessert wine½ bunch parsley, roughly chopped 2 tbsp olive oil 200g/7oz Jerusalem artichoke, peeled and diced 200g/7oz butternut squash, peeled and diced 200g/7oz parsnip, peeled and diced 175ml/6fl oz Sauternes dessert wine ½ bunch parsley, roughly chopped 1 bunch tarragon, leaves picked100g/3½oz Coolea cheese, or any hard cheese, grated on a microplane 1 bunch tarragon, leaves picked 100g/3½oz Coolea cheese, or any hard cheese, grated on a microplane Method To make the celeriac purée, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3–4 minutes. Add the cream and 100ml/3½fl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve.Bring a pan of salted water to the boil and add the potatoes. Boil them in the skins until they’re tender and just cooked through, then drain, peel the skins and allow to cool. Grate the potatoes and set aside.To make the duck fat waffles, mix the grated potato with the rest of the ingredients. Add an extra 40ml/1fl½ oz of water if the dough feels a bit dry. Roll the dough into balls of about 140g/5oz each and cook for 4 minutes in a waffle maker. Meanwhile, to make the vegetables, heat a pan over a medium-high heat. Add the olive oil, then sauté the diced vegetables for 4–5 minutes until soft and lightly golden. Add the Sauternes, reduce to cook off the alcohol, then finish with the chopped parsley.Serve the waffles with the celeriac purée and sautéed vegetables on top. Garnish with tarragon. Finish with the grated Coolea cheese. To make the celeriac purée, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3–4 minutes. Add the cream and 100ml/3½fl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve. To make the celeriac purée, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3–4 minutes. Add the cream and 100ml/3½fl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve. Bring a pan of salted water to the boil and add the potatoes. Boil them in the skins until they’re tender and just cooked through, then drain, peel the skins and allow to cool. Grate the potatoes and set aside. Bring a pan of salted water to the boil and add the potatoes. Boil them in the skins until they’re tender and just cooked through, then drain, peel the skins and allow to cool. Grate the potatoes and set aside. To make the duck fat waffles, mix the grated potato with the rest of the ingredients. Add an extra 40ml/1fl½ oz of water if the dough feels a bit dry. Roll the dough into balls of about 140g/5oz each and cook for 4 minutes in a waffle maker. To make the duck fat waffles, mix the grated potato with the rest of the ingredients. Add an extra 40ml/1fl½ oz of water if the dough feels a bit dry. Roll the dough into balls of about 140g/5oz each and cook for 4 minutes in a waffle maker. Meanwhile, to make the vegetables, heat a pan over a medium-high heat. Add the olive oil, then sauté the diced vegetables for 4–5 minutes until soft and lightly golden. Add the Sauternes, reduce to cook off the alcohol, then finish with the chopped parsley. Meanwhile, to make the vegetables, heat a pan over a medium-high heat. Add the olive oil, then sauté the diced vegetables for 4–5 minutes until soft and lightly golden. Add the Sauternes, reduce to cook off the alcohol, then finish with the chopped parsley. Serve the waffles with the celeriac purée and sautéed vegetables on top. Garnish with tarragon. Finish with the grated Coolea cheese. Serve the waffles with the celeriac purée and sautéed vegetables on top. Garnish with tarragon. Finish with the grated Coolea cheese. | {
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"title": "Duck fat waffle recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Duck fat waffle, celeriac puree and sauteed vegetables – Anna Haugh's smart dish is an ideal way to show off autumnal root vegetables. You will need a blender and a waffle maker to make this recipe. 2 tbsp olive oil1 shallot, sliced 1 garlic clove, crushed1 bulb black garlic 300g/10½oz celeriac, gratedsplash double cream salt 2 tbsp olive oil 1 shallot, sliced 1 garlic clove, crushed 1 bulb black garlic 300g/10½oz celeriac, grated splash double cream salt 550g/1lb 4oz potato100g/3½oz mashed potato50g/1¾oz duck fat50g/1¾oz cornflour ½ tsp garlic powder8g/¼oz salt1 medium free range egg, beaten 550g/1lb 4oz potato 100g/3½oz mashed potato 50g/1¾oz duck fat 50g/1¾oz cornflour ½ tsp garlic powder 8g/¼oz salt 1 medium free range egg, beaten 2 tbsp olive oil200g/7oz Jerusalem artichoke, peeled and diced200g/7oz butternut squash, peeled and diced200g/7oz parsnip, peeled and diced 175ml/6fl oz Sauternes dessert wine½ bunch parsley, roughly chopped 2 tbsp olive oil 200g/7oz Jerusalem artichoke, peeled and diced 200g/7oz butternut squash, peeled and diced 200g/7oz parsnip, peeled and diced 175ml/6fl oz Sauternes dessert wine ½ bunch parsley, roughly chopped 1 bunch tarragon, leaves picked100g/3½oz Coolea cheese, or any hard cheese, grated on a microplane 1 bunch tarragon, leaves picked 100g/3½oz Coolea cheese, or any hard cheese, grated on a microplane Method To make the celeriac purée, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3–4 minutes. Add the cream and 100ml/3½fl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve.Bring a pan of salted water to the boil and add the potatoes. Boil them in the skins until they’re tender and just cooked through, then drain, peel the skins and allow to cool. Grate the potatoes and set aside.To make the duck fat waffles, mix the grated potato with the rest of the ingredients. Add an extra 40ml/1fl½ oz of water if the dough feels a bit dry. Roll the dough into balls of about 140g/5oz each and cook for 4 minutes in a waffle maker. Meanwhile, to make the vegetables, heat a pan over a medium-high heat. Add the olive oil, then sauté the diced vegetables for 4–5 minutes until soft and lightly golden. Add the Sauternes, reduce to cook off the alcohol, then finish with the chopped parsley.Serve the waffles with the celeriac purée and sautéed vegetables on top. Garnish with tarragon. Finish with the grated Coolea cheese. To make the celeriac purée, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3–4 minutes. Add the cream and 100ml/3½fl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve. To make the celeriac purée, put a saucepan over a medium heat and add the oil. Fry the onion, garlic and black garlic gently until soft and translucent, then add the celeriac and cook for 3–4 minutes. Add the cream and 100ml/3½fl oz of water, then bring to the boil and cook for 15 minutes until the celeriac is soft. Pour the mixture into a blender and blend until smooth, then keep warm until ready to serve. Bring a pan of salted water to the boil and add the potatoes. Boil them in the skins until they’re tender and just cooked through, then drain, peel the skins and allow to cool. Grate the potatoes and set aside. Bring a pan of salted water to the boil and add the potatoes. Boil them in the skins until they’re tender and just cooked through, then drain, peel the skins and allow to cool. Grate the potatoes and set aside. To make the duck fat waffles, mix the grated potato with the rest of the ingredients. Add an extra 40ml/1fl½ oz of water if the dough feels a bit dry. Roll the dough into balls of about 140g/5oz each and cook for 4 minutes in a waffle maker. To make the duck fat waffles, mix the grated potato with the rest of the ingredients. Add an extra 40ml/1fl½ oz of water if the dough feels a bit dry. Roll the dough into balls of about 140g/5oz each and cook for 4 minutes in a waffle maker. Meanwhile, to make the vegetables, heat a pan over a medium-high heat. Add the olive oil, then sauté the diced vegetables for 4–5 minutes until soft and lightly golden. Add the Sauternes, reduce to cook off the alcohol, then finish with the chopped parsley. Meanwhile, to make the vegetables, heat a pan over a medium-high heat. Add the olive oil, then sauté the diced vegetables for 4–5 minutes until soft and lightly golden. Add the Sauternes, reduce to cook off the alcohol, then finish with the chopped parsley. Serve the waffles with the celeriac purée and sautéed vegetables on top. Garnish with tarragon. Finish with the grated Coolea cheese. Serve the waffles with the celeriac purée and sautéed vegetables on top. Garnish with tarragon. Finish with the grated Coolea cheese."
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} | 443d086eb1b6ffc12d9ce71435baaf2efc0913dca3b8e1ac4cb13faf2045c5aa | Raspberry and white chocolate waffle pudding recipe
An average of 5.0 out of 5 stars from 5 ratings butter, for greasing300g/10½oz packet waffles, cut into 2.5cm/1in squares300g/10½oz raspberries150g/½oz white chocolate, cut into 0.5cm/¼in cubes500ml/18fl oz crème fraîche or soured cream55g/2oz caster sugar1 tbsp plain flour½ tsp vanilla extract3 free-range eggs, beaten2 tbsp icing sugar butter, for greasing 300g/10½oz packet waffles, cut into 2.5cm/1in squares 300g/10½oz raspberries 150g/½oz white chocolate, cut into 0.5cm/¼in cubes 500ml/18fl oz crème fraîche or soured cream 55g/2oz caster sugar 1 tbsp plain flour ½ tsp vanilla extract 3 free-range eggs, beaten 2 tbsp icing sugar Method Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter.Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate.Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes.Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream. Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter. Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate. Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes. Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes. Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream. Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream. | {
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"title": "Raspberry and white chocolate waffle pudding recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings butter, for greasing300g/10½oz packet waffles, cut into 2.5cm/1in squares300g/10½oz raspberries150g/½oz white chocolate, cut into 0.5cm/¼in cubes500ml/18fl oz crème fraîche or soured cream55g/2oz caster sugar1 tbsp plain flour½ tsp vanilla extract3 free-range eggs, beaten2 tbsp icing sugar butter, for greasing 300g/10½oz packet waffles, cut into 2.5cm/1in squares 300g/10½oz raspberries 150g/½oz white chocolate, cut into 0.5cm/¼in cubes 500ml/18fl oz crème fraîche or soured cream 55g/2oz caster sugar 1 tbsp plain flour ½ tsp vanilla extract 3 free-range eggs, beaten 2 tbsp icing sugar Method Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter.Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate.Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes.Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream. Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter. Preheat the oven to 200C/400F/Gas 6. Grease a baking dish with butter. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate. Place half the waffle pieces into the baking dish and sprinkle over half the raspberries and half the chocolate. Lay over the remaining waffles and scatter over the rest of the raspberries and chocolate. Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes. Mix the caster sugar, flour, crème fraîche and vanilla extract together in a bowl then whisk in the beaten eggs. Pour the mixture into the baking dish and bake in the oven for 25-30 minutes. Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream. Leave to cool then sprinkle with icing sugar and serve with vanilla ice cream or cream."
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} | f900b58de874a025a9e4df1e7142431a32d8834564c5835acaa1a8467a6ad1c7 | Bacon waffles with poached eggs and hollandaise sauce recipe
An average of 4.0 out of 5 stars from 4 ratings Delicious homemade waffles laced with pieces of crisp bacon and served with all the trimmings. Try them as an indulgent treat for special occasions. Equipment and preparation: For this recipe you will need a waffle maker. 250g/9oz plain flour1 tsp baking powder1 tsp salt1 tbsp caster sugar3 free-range eggs425ml/15fl oz whole milk115g/4oz unsalted butter, melted8 slices cooked American-style bacon (or rindless smoked streaky bacon), chopped 250g/9oz plain flour 1 tsp baking powder 1 tsp salt 1 tbsp caster sugar 3 free-range eggs 425ml/15fl oz whole milk 115g/4oz unsalted butter, melted 8 slices cooked American-style bacon (or rindless smoked streaky bacon), chopped 1 shallot, finely diced3 peppercorns1 bay leaf2 tbsp white wine vinegar2 large free-range egg yolks125g/4½oz butter, meltedsea salt and freshly ground black pepper 1 shallot, finely diced 3 peppercorns 1 bay leaf 2 tbsp white wine vinegar 2 large free-range egg yolks 125g/4½oz butter, melted sea salt and freshly ground black pepper 2 tbsp white wine vinegar4 free-range eggs12 slices streaky bacon2-3 tbsp finely chopped chives 2 tbsp white wine vinegar 4 free-range eggs 12 slices streaky bacon 2-3 tbsp finely chopped chives Method Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1.In a large mixing bowl mix the flour, baking powder, salt and sugar. Whisk in the eggs, milk and melted butter until well combined. Stir in the cooked bacon.Pour a ladleful of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on a wire rack in the oven.For the hollandaise, place the shallot, peppercorns, bay leaf, white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly.Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream, gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper.For the eggs and bacon, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, carefully crack an egg into the water. Simmer gently for 2-3 minutes, remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper.To serve, place the waffles onto serving plates, top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives. Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1. Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1. In a large mixing bowl mix the flour, baking powder, salt and sugar. Whisk in the eggs, milk and melted butter until well combined. Stir in the cooked bacon. In a large mixing bowl mix the flour, baking powder, salt and sugar. Whisk in the eggs, milk and melted butter until well combined. Stir in the cooked bacon. Pour a ladleful of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on a wire rack in the oven. Pour a ladleful of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on a wire rack in the oven. For the hollandaise, place the shallot, peppercorns, bay leaf, white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly. For the hollandaise, place the shallot, peppercorns, bay leaf, white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly. Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream, gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper. Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream, gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper. For the eggs and bacon, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, carefully crack an egg into the water. Simmer gently for 2-3 minutes, remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. For the eggs and bacon, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, carefully crack an egg into the water. Simmer gently for 2-3 minutes, remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper. Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper. To serve, place the waffles onto serving plates, top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives. To serve, place the waffles onto serving plates, top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives. | {
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"title": "Bacon waffles with poached eggs and hollandaise sauce recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings Delicious homemade waffles laced with pieces of crisp bacon and served with all the trimmings. Try them as an indulgent treat for special occasions. Equipment and preparation: For this recipe you will need a waffle maker. 250g/9oz plain flour1 tsp baking powder1 tsp salt1 tbsp caster sugar3 free-range eggs425ml/15fl oz whole milk115g/4oz unsalted butter, melted8 slices cooked American-style bacon (or rindless smoked streaky bacon), chopped 250g/9oz plain flour 1 tsp baking powder 1 tsp salt 1 tbsp caster sugar 3 free-range eggs 425ml/15fl oz whole milk 115g/4oz unsalted butter, melted 8 slices cooked American-style bacon (or rindless smoked streaky bacon), chopped 1 shallot, finely diced3 peppercorns1 bay leaf2 tbsp white wine vinegar2 large free-range egg yolks125g/4½oz butter, meltedsea salt and freshly ground black pepper 1 shallot, finely diced 3 peppercorns 1 bay leaf 2 tbsp white wine vinegar 2 large free-range egg yolks 125g/4½oz butter, melted sea salt and freshly ground black pepper 2 tbsp white wine vinegar4 free-range eggs12 slices streaky bacon2-3 tbsp finely chopped chives 2 tbsp white wine vinegar 4 free-range eggs 12 slices streaky bacon 2-3 tbsp finely chopped chives Method Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1.In a large mixing bowl mix the flour, baking powder, salt and sugar. Whisk in the eggs, milk and melted butter until well combined. Stir in the cooked bacon.Pour a ladleful of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on a wire rack in the oven.For the hollandaise, place the shallot, peppercorns, bay leaf, white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly.Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream, gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper.For the eggs and bacon, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, carefully crack an egg into the water. Simmer gently for 2-3 minutes, remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper.To serve, place the waffles onto serving plates, top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives. Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1. Preheat a waffle maker to the medium setting. Preheat the oven to 135C/275F/Gas 1. In a large mixing bowl mix the flour, baking powder, salt and sugar. Whisk in the eggs, milk and melted butter until well combined. Stir in the cooked bacon. In a large mixing bowl mix the flour, baking powder, salt and sugar. Whisk in the eggs, milk and melted butter until well combined. Stir in the cooked bacon. Pour a ladleful of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on a wire rack in the oven. Pour a ladleful of the batter into each well of the waffle maker, close the lid and cook for five minutes, or until golden-brown and crisp. Repeat the process until the batter is used up, keeping the cooked waffles warm on a wire rack in the oven. For the hollandaise, place the shallot, peppercorns, bay leaf, white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly. For the hollandaise, place the shallot, peppercorns, bay leaf, white wine vinegar and two tablespoons of water in pan and cook until the volume of liquid has reduced by half. Strain into a large bowl and cool slightly. Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream, gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper. Add the egg yolks into the vinegar mixture with a pinch of salt. In a steady stream, gradually add the melted butter until it is all incorporated. Season the sauce with sea salt and freshly ground black pepper. For the eggs and bacon, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, carefully crack an egg into the water. Simmer gently for 2-3 minutes, remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. For the eggs and bacon, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, carefully crack an egg into the water. Simmer gently for 2-3 minutes, remove the poached egg with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper. Heat a frying pan until hot, add the bacon and cook until crisp on both sides. Drain the bacon on kitchen paper. To serve, place the waffles onto serving plates, top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives. To serve, place the waffles onto serving plates, top with the poached eggs and bacon. Finish with a drizzle of hollandaise sauce and the chopped chives."
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} | f7e3863f41ead36ad7d9a6fe891b41a9d4497d33a9b550e5f2fea969b4cc406b | Skinny lemon cupcakes with drizzly icing recipe
An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/skinny_lemon_cupcakes_15650_16x9.jpg Cupcakes are all the rage but they can make you fat. Don’t miss out on all the fun, give these low-cal versions a whirl. Just eat one mind, not the whole batch. Each cupcake provides 179 kcal, 4.3g protein, 28g carbohydrate (of which 16g sugars), 5.4g fat (of which 0.8g saturates), 0.9g fibre and 0.43g salt. 200g/7oz self-raising flour1 tsp bicarbonate of soda75g/3oz golden caster sugar100g/3½oz blueberries1 unwaxed lemon, zest finely grated2 free-range eggs150ml/¼ pint low-fat natural yoghurt2 tbsp semi-skimmed milk50ml/2fl oz sunflower oil 200g/7oz self-raising flour 1 tsp bicarbonate of soda 75g/3oz golden caster sugar 100g/3½oz blueberries 1 unwaxed lemon, zest finely grated 2 free-range eggs 150ml/¼ pint low-fat natural yoghurt 2 tbsp semi-skimmed milk 50ml/2fl oz sunflower oil 100g/3½oz icing sugar4 tsp fresh lemon juice 100g/3½oz icing sugar 4 tsp fresh lemon juice Method Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving. Recipe tips Tip: You can make these skinny cupcakes with plain dark chocolate instead of blueberries if you like. Use 100g/3½ oz roughly chopped dark chocolate or drops or buttons and you will add about 43 calories to each cupcake. You can also flavour the cakes with ½ tsp vanilla extract instead of lemon zest and use water instead of lemon juice to make the icing. | {
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"title": "Skinny lemon cupcakes with drizzly icing recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/skinny_lemon_cupcakes_15650_16x9.jpg Cupcakes are all the rage but they can make you fat. Don’t miss out on all the fun, give these low-cal versions a whirl. Just eat one mind, not the whole batch. Each cupcake provides 179 kcal, 4.3g protein, 28g carbohydrate (of which 16g sugars), 5.4g fat (of which 0.8g saturates), 0.9g fibre and 0.43g salt. 200g/7oz self-raising flour1 tsp bicarbonate of soda75g/3oz golden caster sugar100g/3½oz blueberries1 unwaxed lemon, zest finely grated2 free-range eggs150ml/¼ pint low-fat natural yoghurt2 tbsp semi-skimmed milk50ml/2fl oz sunflower oil 200g/7oz self-raising flour 1 tsp bicarbonate of soda 75g/3oz golden caster sugar 100g/3½oz blueberries 1 unwaxed lemon, zest finely grated 2 free-range eggs 150ml/¼ pint low-fat natural yoghurt 2 tbsp semi-skimmed milk 50ml/2fl oz sunflower oil 100g/3½oz icing sugar4 tsp fresh lemon juice 100g/3½oz icing sugar 4 tsp fresh lemon juice Method Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving. Recipe tips Tip: You can make these skinny cupcakes with plain dark chocolate instead of blueberries if you like. Use 100g/3½ oz roughly chopped dark chocolate or drops or buttons and you will add about 43 calories to each cupcake. You can also flavour the cakes with ½ tsp vanilla extract instead of lemon zest and use water instead of lemon juice to make the icing."
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} | 0f8cbc26859b338876977c801484f092a8abaffe08ea6a60c8fc952f5ff3b0ac | Halloween cupcakes recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatecobwebcupca_93842_16x9.jpg This delicious Halloween cupcake recipe with its easy cream cheese icing is easy to whip up and makes a spooky treat. 125g/4½oz plain flour25g/1oz cocoa powder1½ tsp baking powder150g/5oz caster sugar150g/5oz unsalted butter, softened at room temperature1 free-range egg8 tbsp milk 125g/4½oz plain flour 25g/1oz cocoa powder 1½ tsp baking powder 150g/5oz caster sugar 150g/5oz unsalted butter, softened at room temperature 1 free-range egg 8 tbsp milk 50g/2oz cream cheese25g/1oz butter, softened at room temperature125g/4oz icing sugar, sifted½ tsp vanilla essence 50g/2oz cream cheese 25g/1oz butter, softened at room temperature 125g/4oz icing sugar, sifted ½ tsp vanilla essence 25g/1oz icing sugar1 tbsp cocoa powder 25g/1oz icing sugar 1 tbsp cocoa powder Method Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.Whisk in the egg and milk until the mixture is thick and smooth.Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla.Spoon the icing onto the cupcakes, leaving a small border around the edge.For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.)Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect. Set aside for 20 minutes to allow the icing to harden. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Whisk in the egg and milk until the mixture is thick and smooth. Whisk in the egg and milk until the mixture is thick and smooth. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla. For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla. Spoon the icing onto the cupcakes, leaving a small border around the edge. Spoon the icing onto the cupcakes, leaving a small border around the edge. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing. Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.) Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.) Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect. Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect. Set aside for 20 minutes to allow the icing to harden. Set aside for 20 minutes to allow the icing to harden. Recipe tips You can freeze these Halloween cupcakes (uniced) for up to a month, well-wrapped in cling film. | {
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"title": "Halloween cupcakes recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatecobwebcupca_93842_16x9.jpg This delicious Halloween cupcake recipe with its easy cream cheese icing is easy to whip up and makes a spooky treat. 125g/4½oz plain flour25g/1oz cocoa powder1½ tsp baking powder150g/5oz caster sugar150g/5oz unsalted butter, softened at room temperature1 free-range egg8 tbsp milk 125g/4½oz plain flour 25g/1oz cocoa powder 1½ tsp baking powder 150g/5oz caster sugar 150g/5oz unsalted butter, softened at room temperature 1 free-range egg 8 tbsp milk 50g/2oz cream cheese25g/1oz butter, softened at room temperature125g/4oz icing sugar, sifted½ tsp vanilla essence 50g/2oz cream cheese 25g/1oz butter, softened at room temperature 125g/4oz icing sugar, sifted ½ tsp vanilla essence 25g/1oz icing sugar1 tbsp cocoa powder 25g/1oz icing sugar 1 tbsp cocoa powder Method Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.Whisk in the egg and milk until the mixture is thick and smooth.Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla.Spoon the icing onto the cupcakes, leaving a small border around the edge.For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing.Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.)Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect. Set aside for 20 minutes to allow the icing to harden. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined. Whisk in the egg and milk until the mixture is thick and smooth. Whisk in the egg and milk until the mixture is thick and smooth. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack. For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla. For the cream cheese icing, beat the cream cheese and butter together in a bowl until well combined. Beat in the icing sugar and vanilla. Spoon the icing onto the cupcakes, leaving a small border around the edge. Spoon the icing onto the cupcakes, leaving a small border around the edge. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in 2 tablespoons of water to form a smooth, thick icing. Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.) Transfer the mixture to a piping bag with a fine nozzle. (Alternatively, spoon the mixture into the corner of a sandwich bag and snip off the corner, to form a small hole.) Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect. Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from the centre to the edge of the cake, through each circle of icing, at 2cm/1in intervals to create a cobweb effect. Set aside for 20 minutes to allow the icing to harden. Set aside for 20 minutes to allow the icing to harden. Recipe tips You can freeze these Halloween cupcakes (uniced) for up to a month, well-wrapped in cling film."
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} | 47d7f684d98eb556410ca90a776020a522d0d5129aad1be40db94eb366dcc98a | Mint chocolate cupcakes recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mint_chocolate_cupcakes_21259_16x9.jpg These cute peppermint chocolate cupcakes are the perfect Christmas bake for a festive party or to take into school. Kids and adults will love the festive flavours and they can be styled as Christmas trees or peppermint swirls. 150g/5½oz caster sugar 125g/4½oz self-raising flour 3 tbsp cocoa powder 2 free-range eggs, beaten 125g/4½oz vegetable oil 2 tbsp milk ½ tsp peppermint extract 150g/5½oz caster sugar 125g/4½oz self-raising flour 3 tbsp cocoa powder 2 free-range eggs, beaten 125g/4½oz vegetable oil 2 tbsp milk ½ tsp peppermint extract 250g/9oz unsalted butter, softened 500g/1lb 2oz icing sugar ½ tsp peppermint extract 1 tbsp hot water green and red gel food colouring candy canes, crushed (optional) edible sprinkles (optional) 250g/9oz unsalted butter, softened 500g/1lb 2oz icing sugar ½ tsp peppermint extract 1 tbsp hot water green and red gel food colouring candy canes, crushed (optional) edible sprinkles (optional) Method Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. Divide the mixture into two bowls to make the two designs. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. Divide the mixture into two bowls to make the two designs. Divide the mixture into two bowls to make the two designs. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Recipe tips Candy cane sweets can soften in damp British air, so do decorate them as close to serving as possible if you are using candy canes. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mint_chocolate_cupcakes_21259_16x9.jpg These cute peppermint chocolate cupcakes are the perfect Christmas bake for a festive party or to take into school. Kids and adults will love the festive flavours and they can be styled as Christmas trees or peppermint swirls. 150g/5½oz caster sugar 125g/4½oz self-raising flour 3 tbsp cocoa powder 2 free-range eggs, beaten 125g/4½oz vegetable oil 2 tbsp milk ½ tsp peppermint extract 150g/5½oz caster sugar 125g/4½oz self-raising flour 3 tbsp cocoa powder 2 free-range eggs, beaten 125g/4½oz vegetable oil 2 tbsp milk ½ tsp peppermint extract 250g/9oz unsalted butter, softened 500g/1lb 2oz icing sugar ½ tsp peppermint extract 1 tbsp hot water green and red gel food colouring candy canes, crushed (optional) edible sprinkles (optional) 250g/9oz unsalted butter, softened 500g/1lb 2oz icing sugar ½ tsp peppermint extract 1 tbsp hot water green and red gel food colouring candy canes, crushed (optional) edible sprinkles (optional) Method Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. Divide the mixture into two bowls to make the two designs. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4 and line a muffin tray with 12 cupcake cases. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. To make the cupcakes, put all the cupcake ingredients into a bowl and whisk to make a smooth batter. Spoon the batter into the cupcake cases so that they’re three-quarters full. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. Bake for 20 minutes, or until a skewer inserted comes out clean. Leave to cool completely. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. To make the buttercream, put the butter, icing sugar and peppermint extract into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Gradually whisk in the hot water until you have a smooth creamy icing. Divide the mixture into two bowls to make the two designs. Divide the mixture into two bowls to make the two designs. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the Christmas tree design, colour one bowl of the icing using green food colouring, until it turns a minty green shade. Transfer into a piping bag with a star nozzle and pipe in a swirl on top of the cupcake. Top with some sprinkles to finish. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. For the candy cane stripe cupcakes, put a large round nozzle into a piping bag and cut off the end. Using a small paint brush, brush the red gel colouring in four stripes in the inside of a piping bag. Fill it with the white buttercream. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Pipe a swirl on top of the cupcake so it comes out with a stripy candy cane design. You can finish with a sprinkling of crushed candy canes if you like. Recipe tips Candy cane sweets can soften in damp British air, so do decorate them as close to serving as possible if you are using candy canes."
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} | 908472fffafe7f251679e993c95f3d182d9affc9b6570d3d2d8960e10c53be7b | Strawberries and cream cupcakes recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberries_and_cream_43032_16x9.jpg These delicious little strawberry cupcakes have a delicious jam centre once you get past the strawberry and cream topping. 200g/7oz unsalted butter, softened200g/7oz caster sugar4 free-range eggs200g/7oz self-raising flour4 tbsp good-quality strawberry jam250ml/9fl oz lightly whipped double cream250g/9oz strawberries, hulledicing sugar, for dusting 200g/7oz unsalted butter, softened 200g/7oz caster sugar 4 free-range eggs 200g/7oz self-raising flour 4 tbsp good-quality strawberry jam 250ml/9fl oz lightly whipped double cream 250g/9oz strawberries, hulled icing sugar, for dusting Method Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.)Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack.Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar. Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases. Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases. Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.) Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.) Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack. Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack. Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar. Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar. | {
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"title": "Strawberries and cream cupcakes recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberries_and_cream_43032_16x9.jpg These delicious little strawberry cupcakes have a delicious jam centre once you get past the strawberry and cream topping. 200g/7oz unsalted butter, softened200g/7oz caster sugar4 free-range eggs200g/7oz self-raising flour4 tbsp good-quality strawberry jam250ml/9fl oz lightly whipped double cream250g/9oz strawberries, hulledicing sugar, for dusting 200g/7oz unsalted butter, softened 200g/7oz caster sugar 4 free-range eggs 200g/7oz self-raising flour 4 tbsp good-quality strawberry jam 250ml/9fl oz lightly whipped double cream 250g/9oz strawberries, hulled icing sugar, for dusting Method Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases.Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.)Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture.Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack.Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar. Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases. Preheat the oven to 200C/400F/Gas 6. Line two 12-hole muffin trays with paper cases. Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.) Cream the butter and sugar together, preferably with an electric whisk, in a large bowl until the mixture is light and fluffy. (This can take 5-7 minutes, so this stage should not be rushed.) Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. Beat in the eggs, one at a time, until well combined. (If the mixture looks like it is curdling add a spoonful of the flour.) Fold in the remaining flour with a metal spoon until you have a soft, smooth mixture. Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack. Pipe or spoon the mixture into the paper cases until half full, add half a teaspoon of jam and then cover with the remaining cake mixture. The finished cake case should be about three-quarters full. Bake in the oven for 12-15 minutes, or until the cakes are pale golden-brown and spring back when pressed gently with a finger. Remove the cakes from the oven and set aside to cool on a wire rack. Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar. Using a small knife make a well in the top of each cake by removing a disk of cake. Fill this well with whipped cream and top with a strawberry. Serve with a generous dusting of icing sugar."
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} | 004031b51bb0ea108a6ec352e593f6b2bc64ce0ced62dadf93923b611be392fd | Gooseberry cupcakes recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gooseberry_cupcakes_63065_16x9.jpg Flavoured with gooseberries and elderflower cordial, these summery little cakes are very similar to French friands. 4 tbsp caster sugar100g/3½oz gooseberries, trimmed 120g/4oz ground almonds75g/2½oz plain flour150g/5½oz icing sugar6 free-range egg whites, lightly beaten 100g/3½oz unsalted butter, melted, plus extra for greasing2 tbsp elderflower cordialicing sugar, to dust 4 tbsp caster sugar 100g/3½oz gooseberries, trimmed 120g/4oz ground almonds 75g/2½oz plain flour 150g/5½oz icing sugar 6 free-range egg whites, lightly beaten 100g/3½oz unsalted butter, melted, plus extra for greasing 2 tbsp elderflower cordial icing sugar, to dust Method Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter.Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much.In a large mixing bowl, combine the almonds and flour then sift in the icing sugar. Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial.Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake.Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin.Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream. Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter. Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter. Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much. Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much. In a large mixing bowl, combine the almonds and flour then sift in the icing sugar. In a large mixing bowl, combine the almonds and flour then sift in the icing sugar. Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial. Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial. Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake. Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake. Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin. Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin. Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream. Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream. Recipe tips If fresh gooseberries aren't available, you can use tinned ones instead. They usually come in a syrup so you can skip step two. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gooseberry_cupcakes_63065",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gooseberry cupcakes 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/gooseberry_cupcakes_63065_16x9.jpg Flavoured with gooseberries and elderflower cordial, these summery little cakes are very similar to French friands. 4 tbsp caster sugar100g/3½oz gooseberries, trimmed 120g/4oz ground almonds75g/2½oz plain flour150g/5½oz icing sugar6 free-range egg whites, lightly beaten 100g/3½oz unsalted butter, melted, plus extra for greasing2 tbsp elderflower cordialicing sugar, to dust 4 tbsp caster sugar 100g/3½oz gooseberries, trimmed 120g/4oz ground almonds 75g/2½oz plain flour 150g/5½oz icing sugar 6 free-range egg whites, lightly beaten 100g/3½oz unsalted butter, melted, plus extra for greasing 2 tbsp elderflower cordial icing sugar, to dust Method Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter.Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much.In a large mixing bowl, combine the almonds and flour then sift in the icing sugar. Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial.Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake.Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin.Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream. Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter. Preheat the oven to 150C/300F/Gas 2. Brush a bun or muffin tin with melted butter. Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much. Place the caster sugar with two tablespoons of water into a small saucepan and heat, stirring, until the sugar has dissolved. Add the gooseberries and simmer in the syrup for five minutes until soft, stirring occasionally, but be careful not to break them up too much. In a large mixing bowl, combine the almonds and flour then sift in the icing sugar. In a large mixing bowl, combine the almonds and flour then sift in the icing sugar. Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial. Stir in the egg whites until just combined, then stir in the melted butter and the elderflower cordial. Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake. Transfer the batter in spoonfuls to the muffin tin. Place 3-4 stewed gooseberries into the centre of each cake. Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin. Bake in the oven for 35-40 minutes, or until the cakes feel springy to touch and begin to pull away from the edges of the tin. Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream. Remove from the oven and allow to cool in the tin for five minutes, then transfer carefully to a wire rack. These are best eaten warm with a dollop of cream. Recipe tips If fresh gooseberries aren't available, you can use tinned ones instead. They usually come in a syrup so you can skip step two."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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